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Amish Friendship Bread

It took me three tries to get this Amish Friendship Bread right. The first try the flavor was good, but the texture was off. Second try was better, but not quite there yet. The third try was perfect with the use of whipped aquafaba. No one can tell that it is gluten-free and vegan. It is perfect.

Here are a couple of notes before you get started.

  • Do not refrigerate
  • If air forms in the bag, let it out
  • It is normal for the batter to bubble and ferment
  • Do not use metal bowl or spoon for beating or mixing

Amish Friendship Bread Starter

  • 2 1/4 t yeast
  • 1/4 c warm water
  • 1 c 1to1 GF Baking Flour (Bob’s Red Mill)
  • 1 c organic sugar
  • 1 c plant milk (I used unsweetened coconut milk)

Combine all the ingredients into a gallon size ziplock bag. Squeeze bag several time throughout the day to mix together. This will count as day 1.

Days 2-5 all you have to do is squeeze the ziplock bag a couple of times a day.

Day 6 Add 1 cup flour, 1 cup organic sugar and 1 cup plant milk. Squeeze the bag several times a day to mix together.

Day 7-9 Squeeze the bag several times throughout the day.

Day 10 In a large bowl (remember – not metal) combine the batter with 1 cup flour, cup sugar and 1 cup of plant milk. Pour 1 cup of starter in four one-gallon ziplock bags. (1 cup in each bag). give one bag to 4 friends with a copy of the instructions.

Now it’s time to bake some bread.

Line a 4 1/2 x 9 1/2 loaf pan with parchment paper. Spray the parchment paper with cooking spray.

Preheat oven to 325 degrees.

Wet ingredients:

  • 1 c starter
  • 1/2 c applesauce
  • 1/2 c oil
  • 2 t pure vanilla extract
  • 2/3 c plant milk

Combine all of the wet ingredients into a large bowl. Remember – Do not use a metal bowl or spoon. It will ruin the starter. Set aside.

Dry Ingredients:

  • 1 c GF 1to1 Baking Flour Blend (Bob’s Red Mill)
  • 2/3 c brown rice flour
  • 2/3 c sorghum flour
  • 1/3 c arrowroot
  • 1/2 c organic sugar
  • 1/2 c organic brown sugar
  • 1 1/4 t xanthan gum
  • 1 T baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 2 t cinnamon

Combine all of the dry ingredients into a large bowl (non-metal). Whisk together all the dry ingredients until they are well incorporated. Set aside.

Aquafaba Whip:

  • 3 t Aquafaba
  • 1/2 t Cream of Tartar

Note: Aquafaba is the liquid from canned garbanzo/chickpea beans. Make sure you shake the can before you drain the liquid into a container. Shaking the can makes sure the proteins are evenly distributed in the aquafaba.

Note: I found using a hand held mixer works better than using a stand mixer. You are able to whip all of the liquid this way.

Whip the aquafaba until light, airy and shiny. It is like you were whipping egg whites. Set aside.

Topping:

  • 1 tsp cinnamon
  • 2 T organic sugar

In a small bowl whisk together the cinnamon and sugar. Set aside.

Add the wet ingredients to the dry ingredients. Stir with a silicone or wooden spoon until the dry and wet ingredients are completely combined.

Fold in the Aquafaba whip into the batter by thirds.

Spoon batter into the prepared loaf pan. Sprinkle the topping onto the batter.

Bake for 1 hour and 15 minutes. Let cool in loaf pan for about 30 minutes and then continue to cool on a baking rack. Do not cut until completely cooled.

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Pumpkin-Pecan Bread

Today is National Homemade Bread Day. Pumpkin Bread is one of my favorite quick breads. I am excited to share this vegan gluten-free pumpkin bread that is one of my favorites.

Dry Ingredients:

Preheat oven to 350 degrees. Line a large bread pan with parchment paper.

Add all the dry ingredients into a large bowl and whisk, until all the ingredients are well combined.

Stir-In:

  • 1/2 c pecan pieces

Add the pecan pieces into the dry ingredients and mix on low, until pecans are completely incorporated.

Wet Ingredients:

  • 16 oz. pumpkin puree
  • 1/2 c sparkling water, plain
  • 1/3 c almond milk yogurt
  • 1 tbsp lemon juice
  • 2 tsp pure vanilla extract

Topping:

  • 3 pecans, pieces
  • 1 tbsp pumpkin seeds

Mix the wet ingredients into the dry ingredients, until they are well incorporated. Spoon batter into the prepared bread pan. Sprinkle topping ingredients onto the batter.

Bake for 75-80 minutes (turn the loaf halfway through the cooking time), until toothpick inserted into center of loaf comes out clean. Remove from oven and cool bread in pan for 10 minutes on a wire cooling rack. Turn bread out of pan and let the bread completely cool on a wire rack.

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Serve. Eat. Enjoy.

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Homemade Sourdough Croutons – GF/V

I do not know what possessed me to make croutons. I really do not like croutons. They are usually hard as rock and have no flavor. Before I realized I had gluten issues I still would not have croutons on my salads. I would always request them to be left off my food. It has been years since I actually ate one – Years.

For some reason I thought they would go really well with some soup I was making. That (the recipe) will be in another post. I think too, it was because I had part of a loaf of my GF bread that was starting to get stale. That bread is too good to waste. So here we are talking about making croutons.

I will be honest I think I am a total convert, at least for my croutons I will be. My husband and I kept eating them right off the pan, still hot from the oven. Just thinking about them makes me smile. I have already got some ideas for these little gems of goodness.

You can make these with any bread, but honestly my GF sandwich bread is awesome. Which will make these croutons even better. You only need 3 ingredients.

Preheat oven to 400 degrees.

Cut bread into large cubes. Spread out evenly onto sheet pan. Drizzle olive oil over bread cubes. Generously sprinkle all-purpose seasoning onto bread. Stir with hands so that bread cubes are evenly coated with olive oil and seasoning.

Bake in oven for a total of 20 minutes, until the bread cubes are golden. Stir after ten minutes.

Remove from oven. To store the croutons make sure they are cooled completely and put into an airtight container or ziplock bag.

Use for salads or as a garnish on soups. You could even turn them into bread crumbs. There are lots of possibilities.

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Whole Grain Vegan Gluten-Free Sandwich Bread

It has taken me a few years to make the perfect vegan gluten-free sandwich bread. Previously the breads were either gritty and crumbly or just not tasty. This Whole Grain Vegan Gluten-Free Sandwich Bread is perfect. It is reminiscent of a honey wheat bread I used to bake weekly. It is soft and holds up to sandwich fillings and slices nicely.

Dry Ingredients:

  • 3/4 c sorghum flour
  • 3/4 c GF oat flour
  • 1/2 c tapioca starch
  • 1/2 c potato starch
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp Himalayan salt

In a medium bowl whisk together the dry ingredients. Set aside.

Wet Ingredients:

  • 1 c almond milk, unsweetened
  • 2 tbsp pure maple syrup
  • 1/4 c water
  • 1 1/2 c gluten-free sourdough starter
  • 3 tbsp psyllium husks
  • 3 tbsp golden flaxseed (whole)
  • 3 tbsp olive oil, plus more for greasing the pan

Combine all the wet ingredients together into a large bowl. Set aside. Grease an 8×4 loaf pan.

Add dry ingredients to the wet ingredients and stir together. The batter will start to thicken as your stir. Transfer dough into the prepared loaf pan.

Note: You want to combine the dry and wet ingredients fairly quickly. Otherwise the wet ingredients start to thicken too much and makes it more difficult to combine the wet and dry ingredients together and the dough tends to toughen up.

Smooth out  the surface of the dough. Make sure to press the dough into the pan so there are no holes or gaps.

Oil the surface of the dough and loosely cover with plastic wrap. Allow the dough to rise 3-6 hours, until the dough has risen as least 1/2-inch above the pan at its peak.

Preheat oven to 400 degrees.

Remove plastic wrap. Place loaf into oven and promptly close the oven. turn oven temperature down to 350 degrees.

Bake the bread for 55 minutes. Allow the bread to cool for 5-10 minutes in the pan. After cooling the pan for 5-10 minutes remove the loaf and finish cooling on a rack.

Let the bread completely cool before slicing.

Note: I purchased the culture to make the gluten-free sourdough starter from        culturesforhealth.com.

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Orange Sourdough Scones

I have been working on some sourdough recipes. These Orange Sourdough Scones are one of those recipes. They are light and fragrant, and it is hard just to eat just one. A great addition to a weekend brunch.

Dry Ingredients:

  • 1 c sorghum flour
  • 1/2 c brown rice flour
  • 1/4 c tapioca flour
  • 1/4 tsp xanthan gum
  • 1 orange, zest
  • 2 tbsp vegan sugar
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 6 tbsp solid coconut oil

Combine the dry ingredients into a large bowl and whisk together. Cut in the coconut oil with a pastry cutter or two forks, until the flour mixture becomes crumbly, the size of small peas. Set aside.

Stir- In:

  • 1/2 c cranberries, dried

Stir the cranberries into the dry ingredients. Set aside.

Wet Ingredients:

  • 1/2 c almond milk, vanilla, unsweetened
  • 1/2 c gluten-free sourdough starter
  • 1 tbsp ground flaxseed

Combine the dry ingredients and the wet ingredients together in a large bowl. Mix together until thoroughly combined and formed into a ball.

Place dough ball onto some plastic wrap. Press the ball into a 1-inch thick disk. Cover with plastic wrap and refrigerate 4-12 hours or overnight.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Set aside baking sheet.

Unwrap the dough disk. Cut the disk into 8 pieces (like a pie). Place scone triangles onto prepared baking sheet about 1-2 inches apart.

Bake scones for about 12 minutes, until golden.

Remove from oven and cool on the pan for at least 5 minutes. Transfer scones onto cooling rack.

Note: I brushed mine with a mixture of orange juice and some confectioners sugar.

Note: I had purchased a gluten-free sourdough culture starter from culturesfromhealth.com

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Lemon-Strawberry Loaf

I had a package of strawberries that were a little past their prime to eat fresh, so I decided to using them in baking. This loaf reminds me of strawberry lemonade, a little tart and a little sweet – Perfect.

Wet Ingredients:

  • 1/2 c plain almond yogurt
  • 1 lemon, juiced, zest
  • 1/2 c almond milk, unsweetened, vanilla
  • 2 tbsp applesauce, unsweetened
  • 1 tsp pure vanilla extract

Preheat the oven to 350 degrees. Line a 8×4 loaf pan with parchment paper. Set aside.

In a large bowl combine together all of the wet ingredients. Set aside.

Dry Ingredients:

In a large bowl whisk together all of the dry ingredients.

Stir-In:

  • 1 c strawberries, sliced

Add the sliced strawberries to the dry ingredients. Stir the strawberries so that they are thoroughly coated with the dry ingredients. (This will help to keep the strawberries from sinking to the bottom of the loaf pan.

Transfer the dry ingredient mixture to the wet ingredients and fold them together.

Spoon the batter into the loaf pan. Spread the batter out evenly in the loaf pan.

Bake for 60 – 65 minutes.

Remove loaf from oven and place on a cooling rack. Cool for 15 minutes. After 15 minutes remove loaf from pan and let it completely cool on the rack.

Share. Eat. Enjoy.

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Chickpea Soda Bread

This bread has become my favorite from scratch bread. It has the texture of my honey wheat bread that I used to make. The bread is soft and does not fall apart like most gluten-free breads. I am really happy with the results. This bread will probably become a favorite staple in my house.

  • 2 1/2 c chickpea flour
  • 1 1/2 tbsp maple sugar or maple syrup (you could use your favorite sweetener)
  • 1 1/4 tsp baking soda
  • 1/4 tsp Himalayan salt
  • 12 oz. sparkling water
  • 2 tbsp olive oil or applesauce

Preheat the oven to 375 degrees. Line a loaf pan (8×4) with parchment paper.

Combine the chickpea flour, maple sugar or syrup, baking soda, and salt into a large bowl.

Whisk together the dry ingredients.

Stir in the applesauce or olive oil.

Pour the sparkling water down the side of the bowl. This helps to keep the water from foaming.

Stir all the ingredients together. Immediately pour batter into the prepared loaf pan.

Bake for 40-45 minutes. The top of the bread will be golden and a toothpick inserted in the center will come out clean.

Let the bread cool in the pan for 15 minutes. After 15 minutes, remove bread from the loaf pan and let completely cool on a cooling rack before slicing.

Serve. Eat. Enjoy.

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Quinoa-Chia Seed Bread

This bread is Gluten-Free and Yeast Free. I had made a couple of loaves of this bread for a client who cannot have gluten or yeast. The quinoa is a great source of protein.

To make the bread is a two day process due to the soaking of the quinoa and chia seeds. The soaking time is hands off, so you do not have to feel like you have to sit and watch it do its thing. It is easy to mixx up – use your food processor. Also, it take 90 minutes to bake. Just set a timer and you can go about doing other things.

Soaking:

  • 1 3/4 c quinoa seed
  • 1/4 c chia seed
  • 1/2 c water

In a large bowl soak the quinoa in some cold water. Soak overnight in the refrigerator.

In a small bowl combine the chia seed and the 1/2 c water. Let the chia seed mixture soak in the refrigerator overnight as well.

Batter:

  • 1/2 c water
  • 1/4 c olive oil or apple sauce
  • 1/2 tsp baking soda
  • 1/2 tsp Himalayan salt
  • 1 1/2 tbsp lemon juice

Preheat oven to 325 degrees (convection) or 350 degrees (conventional).

Line a loaf pan with parchment paper.

Drain the quinoa and rinse thoroughly using a sieve.

Place the quinoa into a food processor. Add the chia gel, water, olive oil or applesauce, baking soda, salt, and lemon juice.

Process quinoa mixture until it resembles a batter mixture.

Spoon the batter into the prepared loaf pan.

Bake for 90 minutes. I know that seems like a long time, but the bread needs time to cook and the quinoa to become tender.

Remove the bread from the oven and cool 30 minutes in the loaf pan. Then remove the bread from the pan and cool completely on a cooling rack. The bread should be moist in the center and crisp on the outside. Cool completely before e slicing.

Keep the bread wrapped in the refrigerator for up to a week. the bread freezes well for about 3 months.

Serve. Eat. Enjoy.

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Apple Spice Blender Muffins

These muffins are whole grain, gluten-free and completely delicious. the batter is madi in a blender, so there is very little clean up. They are great for breakfast, snack or a little treat. There is no guilt involved.

  • 2 c oat flour
  • 1 1/4 c almond yogurt (I used the Kite Hill Vanilla)
  • 1/2 c Date Paste
  • 1/2 c applesauce, unsweetened
  • 1 1/2 tso baking powder
  • 1 tsp vanilla extract
  • 1 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp Himalayan salt

Preheat oven to 400 degrees.

Add all of the ingredients into a high-speed blender. Blend until smooth and creamy. Scrape sides as needed.

Stir-ins:

  • 2/3 c (1 medium apple – I like honey crisp, Fuji and Gala)finely chopped

Stir the apple into the batter. Pour the batter into muffin wells. Bake for about 18 minutes.

Cool the muffins in the muffin tin for about 5 minutes, Then transfer the muffins to a cooling rack to completely cool.

Serve. Eat. Enjoy.

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Whole Grain GF Banana Chocolate Chip Blender Bread

Ooops, I did it again. I let a whole bunch of bananas get too ripe. Now I am making some Whole Grain GF Banana Chocolate Chip Bread – Yum! Sometimes I think I subconsciously do that to get some good banana bread.

  • 4 very ripe bananas
  • 1/2 c Almond Milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure vanilla extract
  • 1 c GF oat flour
  • 1 c sorghum flour
  • 1/4 c maple sugar or maple syrup
  • 1 tbsp baking powder
  • 1 tsp Baking Spice Blend

Preheat oven to 350 degrees.

Combine all the ingredients into a high-speed blender. Blend for about 50 seconds. (That is how long my smoothie button goes for on my vitamix.)

Scrape the sides and blend one more time.

Stir-ins:

  • 1/2 c dark chocolate chips

Stir in the chocolate chips into the bread batter.

Pour into prepared bread pan.

Bake for 60 minutes. Remove from oven and let cool for 5 minutes in the bread pan. Transfer bread to a cooling rack. Let the bread completely cool.

Serve. Eat. Enjoy.

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