Gluten Free Applesauce Bread

If a bread that is super moist and lightly flavored with vanilla and cinnamon sounds good to you, then you are going to love this gluten free applesauce bread!

This bread is the perfect item to make as a side to a breakfast smoothie or for an afternoon snack. No matter how you eat your bread, though, you are going to love it!

Gluten Free Applesauce Bread

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 6 Tablespoons Butter, softened
• 3/4 Cup Sugar
• 1 Cup Applesauce
• 1 teaspoon Vanilla Extract
• 3/4 Cup White and/or Brown Rice Flour
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Cinnamon

1. Heat the water and add the flaxmeal to it. Set aside for about 10 minutes.
2. Preheat oven to 350 degrees.
3. Whisk together all of the dry ingredients.
4. Cream together butter and sugar.
5. Add applesauce, vanilla and flax-egg and beat again.
6. Add the dry ingredients into the wet and stir just until combined.
7. Pour into a 8.5 by 4.5 inch loaf pan and bake for 40 to 45 minutes.

Adapted from this recipe.

-Bethany

Gluten Free Chocolate Chip Bread

Soft and moist, this gluten free chocolate chip bread is the perfect breakfast treat.

This recipe is fairly simple and easy, and you will have a delicious, gluten free bread to eat before long.

Go ahead and make it for yourself or to share with the ones you love, and you will love every bite.

Gluten Free Chocolate Chip Bread

• 3 Flax-eggs (9 Tablespoons Water, 3 Tablespoons Flaxseed Meal)
• 1 Cup Milk, minus 1 Tablespoon
• 1 Tablespoon Vinegar
• 1 teaspoon Vanilla Extract
• 1 1/3 Cup Brown Rice Flour
• 2/3 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 6 Tablespoons Butter, softened
• 2/3 Cup Sugar
• 1/2 Cup Chocolate Chips

1. Preheat oven to 350 degrees.
2. Make flax-eggs (directions on side of blog.)
3. Combine milk and vinegar. Set aside for five to ten minutes.
4. In a medium bowl, combine rice flour, cornstarch, xanthan gum, baking soda, baking powder and salt. Whisk together.
5. In your mixer bowl, beat butter and sugar.
6. Add vanilla extract and one third of the egg at a time to the butter/sugar mixture, beating after each addition.
7. Add half of the dry ingredients and beat. Add half the milk/vinegar mixture, beat, add the rest of the dry ingredients and repeat, being careful not to over-mix.
8. Fold in the chocolate chips.
9. Pour into a greased 9x5 loaf pan and bake for Bake 45 to 50 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Linking up to Sunday Fitness and Food Link-up found here and here.

Gluten Free Moist Banana Bread

Bananas are one of my favorite items to bake with (chocolate taking the top place, of course) and when I noticed some ripe bananas sitting on the counter one day I knew that I had to get to baking with them. I considered going ahead and making the banana chocolate chip cake that is one of the best things on the planet (it combines banana and chocolate chips, how could it not be?) but I knew that I should probably try a new recipe instead.

And now I have another great recipe to go to when I have ripe bananas to work with! This bread is super most, and packed with great banana flavor, making it the perfect bread for every banana lover.

Doesn't it look good enough to eat?

Gluten Free Moist Banana Bread

• 3 Tablespoons Water, hot
• 1 Tablespoons Flaxseed Meal
• 6 Tablespoons Butter, softened
• 3/4 Cup Sugar
• 1/4 Cup Sour Cream
• 3 medium Bananas (about 1 cup mashed)
• 1 Cup Brown Rice Flour
• 1/3 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt

1. Preheat oven to 350 degrees.
2. Heat the water and add the flaxseed meal to it. Set aside for ten minutes.
3. In a medium size bowl whisk together the rice flour, cornstarch, xanthan gum, baking powder and salt.
4. Cream together the butter and sugar for 2 minutes. 
5. Add the flaxseed mixture and sour cream and beat again.
6. Add half of the dry ingredients and beat. Add the mashed banana, beat, then add the other half of the dry ingredients and beat once more, about 30 seconds.
7. Grease a 9x5 inch pan and bake for 40 to 50 to minutes, or until toothpick comes out clean.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Auntie Bethany's Easy Gluten Free Pizza Crust

Who doesn't love a good pizza? This recipe is for a super easy gluten free pizza crust that you are going to love! It comes together so quickly, and you will be able to make a pizza that fits your diet in less than an hour total time!

Happy Cheese Pizza Day, by the way!

This crust might not look traditional when you first spread it out, but when you take your first bite you won't mind that the gluten is missing.

This crust can be made as thin or as thick as you like, and it can be topped with whatever you want to put on it. I love it as cheese bread, or as a traditional or fancy pizza.

                    

  Auntie Bethany's Easy Gluten Free Pizza Crust

• 3/4 Cup Warm Water
• 1 teaspoon Yeast
• 1 teaspoon sugar
• 1/2 Cup Brown Rice Flour or Sorghum Flour
• 1/4 Cup Tapioca Starch
• 1/4 Cup Cornstarch or Potato Starch
• 3/4 teaspoon Xanthan Gum
• 1/4 teaspoon salt
• Olive Oil

1. Preheat oven to 450 degrees.
2. Heat the water in a small, microwave safe bowl until warm but not too hot. Add in the yeast and sugar, stir, and set aside for 10 minutes.
3. In the bowl of your stand mixer, put rice flour, starches, xanthan gum and salt. Whisk together.
4. Add the yeast mixture to the dry ingredients and beat with a paddle attachment for 3 minutes.
5. Line baking pan with parchment paper and grease lightly. Spread out on pan. Bake for 15 minutes. 
6. Remove from oven and slide crust from parchment paper, placing directly on pan. Brush on olive oil, and top with your favorite pizza toppings. Bake for 5 to 10 minutes longer.

Enjoy!

-Bethany

Gluten Free Chocolate Chip Banana Bread

This gluten free banana bread is soft and moist and filled with chocolate chips. It is the perfect item to make any time that you have some overripe bananas sitting around the house. Throw it together, try it for yourslef, and you will want to have overripe bananas around more often. 

Gluten Free Chocolate Chip Banana Bread

• 2 Flax-Eggs (2 Tablespoons Flaxseed Meal, 6 Tablespoons Water)
• 1/2 Cup Butter, melted
• 3/4 Cup Sugar
• 1 teaspoon Vanilla Extract
• 1 Cup Brown Rice Flour
• 1/4 Cup Cornstarch
• 1/4 Cup Tapioca Starch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 Cup Plain Greek Yogurt
• 2 Bananas, mashed
• 1 Cup Semi-Sweet Chocolate Chips

1. Prepare flax-eggs (see side of blog for directions)
2. Preheat oven to 350 degrees.
3. Melt butter in a large bowl and add sugar to it. Stir to combine.
4. In a medium size bowl, combine brown rice flour, cornstarch, tapioca starch, xanthan gum, baking soda and salt. Whisk together.
5. Going back to your butter/sugar mixture, add the vanilla and flax-eggs to it. Stir to combine.
6. Add a bit of the dry ingredients to the wet at a time, being careful not to over-mix
7. Add the Greek yogurt and mashed bananas and stir just until combed.
8. Fold in the chocolate chips.
9. Dump batter into a greased 9x5 loaf pan.
10. Bake for 45 to 55 minutes, or until toothpick comes out clean.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free and Vegan Bagel Bread

This bagel bread is slightly sweet, and I make it in small slices that are perfect toasted and served with cheese. I also like to make croutons out of this bread and add them to salads for a perfect crunch.

Most recently, I made this bread for my New Year's Eve party. I cut it into thin slices, toasted it, and served it with the cheese tray. It was a big hit.

Here is it before it's baked...

And after.

And this is what it looks like sliced.

Gluten Free and Vegan Bagel Bread

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/3 Cup Warm Water
• 2 Tablespoons Sugar
• 1 teaspoon yeast
• 2 Tablespoons Oil
• 1/2 Cup Brown Rice Flour
• 2/3 Cup Tapioca Starch
• 2 Tablespoons Potato Starch
• 1 1/4 teaspoon Xanthan Gum
• 1/2 teaspoon Salt

1. Heat the 3 Tablespoons of water in the microwave and add to it the flaxseed meal. Let sit for 10 minutes.
2. In another small, microwave safe bowl heat 1/3 cup water just until warmed but not too hot to kill the yeast. Add yeast and sugar and set aside for 5 minutes.
3. Meanwhile, in the bowl of a stand mixer combine starches, rice flour, xanthan gum and salt.
4. Go back to your liquid ingredients and add the flax-egg and the oil to the yeast mixture.
5. Add the liquids to the dry ingredients and mix on low until combined. Turn mixer to medium and mix for 2 to 3 minutes more.
6. Spoon batter evenly into two mounts on a parchment lined baking sheet. Form two loaves, roughly 5 by 2 inches, using wet fingers.
7. Let rise for about half an hour. They will look a bit puffier, but don't expect them to double in size.
8. Preheat oven to 350 degrees. Bake for 22 to 28 minutes. Cool, slice and broil before serving, or freeze for later.

Enjoy!

-Bethany

Gluten Free/Egg Free Chocolate Zucchini Bread

My sister brought home a huge zucchini that she had grown in our parents' garden, the other day, and it made about fourteen cups of shredded zucchini. Yes, I said fourteen cups.

Luckily, I enjoy baking with zucchini. I had quite a few recipes that I wanted to try out, and this bread was just one of them. And a delicious one, at that.

This bread is super moist, chocolate-y and yummy. Plus, you can't even tell that the zucchini is there (which I count as a bonus, even though I like the moisture that it gives to baked goods!)

If you find yourself with an abundance of zucchini this time of year, as well, then I encourage you to try out this recipe! You and your family will be sure to love it.

Gluten Free Chocolate Zucchini Bread

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/2 Cup Sugar
• 2 1/2 Tablespoons Oil
• 1/4 Cup Yogurt
• 1/2 teaspoon Vanilla Extract
• 3 Tablespoons Cocoa Powder
• 1/2 Cup Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 3/4 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1 1/2 Cup Zucchini
• 1/2 Cup Chocolate Chips (plus a bit more for topping)

1. Heat the water in the microwave about 20 seconds. Add the flaxseed meal and set aside for about 10 minutes.
2. Preheat oven to 350 degrees.
3. Add the flax-egg and sugar to the bowl of your mixer and beat until well combined.
4. Add the olive oil, yogurt and vanilla to liquid ingredients and beat again.
5. Grab a spatula and stir the cocoa powder into the wet ingredients.
6. Whisk together rice flour, cornstarch, xanthan gum, baking powder and salt. Sift into the other ingredients and stir just until combined.
7. Stir in the zucchini until it is coated with the batter, being careful to not over mix. Add a touch of flour to the chocolate chips and stir them in.
8. Pour into a greased 8 1/2 by 4 1/2 inch loaf pan, top with a few more chocolate chips, and place in the oven. 
9. Bake 45 to 55 minutes.

Adapted from this recipe.

-Bethany

Recipe: Gluten Free/Egg Free Bagels

One of the first successful gluten free recipes that I ever tried, these bagels are fairly simple to make, and they are chewy and delicious!

Gluten Free/Egg Free Bagels

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/3 Cup Warm Water
• 2 Tablespoons Sugar
• 1 teaspoon yeast
• 2 Tablespoons Oil
• 1/2 Cup Brown Rice Flour
• 2/3 Cup Tapioca Starch
• 2 Tablespoons Potato Starch
• 1 1/4 teaspoon Xanthan Gum
• 1/2 teaspoon Salt

1. Heat the 3 Tablespoons of water in the microwave and add to it the flaxseed meal. Let sit for 10 minutes.
2. In another small, microwave safe bowl heat 1/3 cup water just until warmed but not too hot to kill the yeast. Add yeast and sugar and set aside for 5 minutes.
3. Meanwhile, in the bowl of a stand mixer combine starches, rice flour, xanthan gum and salt.
4. Go back to your liquid ingredients and add the flax-egg and the oil to the yeast mixture.
5. Add the liquids to the dry ingredients and mix on low until combined. Turn mixer to medium and mix for 2 to 3 minutes more.
6. Pipe or spoon batter onto a parchment lined baking sheet, using wet hands to form your bagels (I just put a circle on the sheet and then make the hole in the center with my wet fingers).
7. Let rise for about half an hour. They will look a bit puffier, but don't expect them to double in size.
8. Preheat oven to 350 degrees. Bake for 20 to 25 minutes. Cool, cut in half and eat or freeze for later.

Find the original recipe here.

Hope you're having a great Sunday, everyone!

-Bethany

Recipe: The Easiest Gluten Free Breadsticks

Do you love a good breadstick? Do you think that you have to give them up because you went gluten free?

You don't.

These breadsticks are soft and chewy and super easy and quick to throw together. I have made them countless times since finding the recipe and I am craving one just writing about them. Mmm... 

Dipped in a marinara sauce, served as a side with spaghetti... these are amazing! 

The Easiest Gluten Free Breadsticks

• 1 1/2 teaspoon Yeast
• 3/4 Cup Warm Water
• 1/2 teaspoon salt
• 1 1/2 teaspoon sugar
• 1 Cup Rice Flour
• 1/2 Cup Tapioca Starch
• 1/2 Cup Cornstarch
• 1 1/2 teaspoon Xanthan Gum

1. Preheat oven to 450 degrees.
2. Heat the water in a large, microwave safe bowl until warm but not too hot. Add in the yeast, stir, and set aside for a minute.
3. In a medium bowl mix together rice flour, starches and xanthan gum.
4. Into the yeast mixture add the salt and stir. Then add the sugar and stir again.
5. Add the flour mixture to the large bowl and stir together, adding a bit more rice flour if necessary, then knead together.
6. Shape into breadsticks (6 to 10) and place on a greased baking sheet. Bake for 10 to 12 minutes. Enjoy!

The awesome recipe is found here.

-Bethany