Wednesday, February 23, 2011

Wholesome Multi-Grain & Seed Bread

Looking for a gluten free bread that is more robust and full of protein and fiber? My recipe incorporates flax seed, ground quinoa or millet, cooked brown rice and sunflower seeds, too. Try it in the bread machine on your machine’s gluten free or “Quick Bread” cycle.

1cup warm water (heated 106-115˚)
1 T. dry yeast
1½ cups GF flour blend + ½ t. extra xanthan gum
2T. ground flaxseed*
½ cup quinoa or millet flakes, ground *
¼ cup dry milk powder
1 t. gelatin
1/3 cup sunflower seeds
1½ t. salt
1 t. cider vinegar
2T. honey or agave syrup
2T. brown sugar, packed
¼ cup olive oil
2 eggs, room temperature
½ cup cooked brown rice, room temperature

Mix yeast in the warm milk (with 1 t. of the brown sugar) and set aside in a warm place for a few minutes, until yeast foams.

Mix together flour, grains, milk powder, gelatin, seeds and salt.

Combine the remaining ingredients, ending with the eggs and whisk together until smooth. Add yeast-milk mixture. Now add rice. Pour this (mostly) liquid mixture to bottom of bread machine pan. Pour dry ingredients on top and set machine for Quick Bread (2 hour) or Gluten Free cycle. Start machine and scrape any residue of the flour that goes up the wall of the bread pan. (When batter is completely mixed, you may choose to remove the paddle from the pan.)

Remove the pan from the bread machine when the baking cycle is complete and immediately invert bread on it’s side and onto a wire rack to cool.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."
To watch a slide show "tour" of the cookbook, click this link:

Tuesday, February 15, 2011

Chocolate Torte

A torte is a rich cake made with little or no flour. Works for me; how about you?! This one is almost like eating a candy bar.

¾ cup GF flour blend
1/3 cup cocoa
Pinch of sea salt
¼ t. baking soda
8 ounces semi sweet or bittersweet chocolate*
¾ cup unsalted butter (1½ sticks)
1¼ cups sugar
1 t. GF vanilla extract
3 eggs, beaten
½ cup buttermilk
1 cup toasted walnuts, separated**

Glaze (optional)
4 ounces semisweet or bittersweet chocolate
½ cup heavy cream

Heat oven to 350˚F. Use a non-stick 9 or 10 inch cake pan; no smaller.

In a small bowl, whisk the flour, cocoa, salt and baking soda a set aside. 
Microwave chocolate and butter in a medium-sized bowl for one minute, stirring halfway though. Continue microwaving for 15 second intervals and stir mixture until smooth. 

Whisk in sugar and vanilla, then stir in beaten eggs, buttermilk and ¾ cup of the walnuts. Mix in the dry ingredients until just combined.

Pour batter into cake pan, tapping the pan against your countertop to assist in removing air bubbles. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Remove to a wire rack and cool in pan for five minutes, then invert cake onto wire rack and cool completely.

Glaze: Place chocolate in a small bowl. Heat cream just until simmering and pour over chocolate. Stir until smooth and chocolate is completely melted. Pour glaze over cake and smooth over top and sides. Pat remaining ¼ cup of walnuts around the top of the cake. Serve cake when glaze is firm.

Notes:*I used a portion of a Trader Joes giant-size Belgium chocolate bar. **I used black walnuts.

Option: Instead of the chocolate glaze, I prepared a berry glaze with mixed (thawed) frozen berries, 2 T. of seedless raspberry preserves, and 1 T. of raspberry liquor and drizzled this mixture over the top of each serving. Decadent!

Makes: Eight to sixteen servings.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

Wednesday, February 9, 2011

Walnut-Rosemary Herb Bread

This very special bread is baked in a pre-heated enamel or cast iron Dutch oven or can even be baked in a large lidded Pyrex bowl. The results are an immense round, beautifully crusted, fragrant loaf of bread, that is perfect for dipping in a garlic-seasoned olive oil with balsamic vinegar.

4 cups GF flour blend + 1 to 2 t. extra xanthan

¼ cup buttermilk powder
1 t. salt
5 t. rapid rise yeast
3 eggs, room temperature
1 t. apple cider vinegar
½ cup extra virgin olive oil, plus 3 T. to use in Dutch oven
1 T. honey 
1 1/2-1 3/4 cups water, warmed to 110-115 degrees
2-4 T. fresh rosemary, finely chopped
½ cup walnuts, chopped

Place dry ingredients (first four) in a large mixing bowl and whisk until well blended.

In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1½ cup of the warm water and stir to blend. Mix at low speed, slowly adding liquid to dry ingredients. Beat on medium speed for at least 2 minutes. If the dough is too stiff add another ¼ cup (or slightly more) warm water until a thick, shaggy dough forms.

Add walnuts and rosemary and mix just until evenly distributed. Scrape down sides of bowl with spatula and cover bowl with a tea towel. Allow to rest for 30 minutes.

Preheat oven to 400˚F while dough is resting. Pour 2 tablespoons of olive oil in a 2.5 quart enameled, cast iron Dutch oven, or ceramic oven proof casserole dish.Place the baking vessel without the lid on, in the oven and allow to preheat. After the dough has rested, gently scrape the bread dough into the pre-heated baking vessel. Use a moistened spatula or the back of a large spoon that has been dipped in water to smooth the top of the dough if necessary.

Pour the remaining olive oil down the sides and over the top of the dough. Cover with a lid** and bake for 45 to 60 minutes, or until an instant read thermometer inserted into the middle of the bread reads 205˚F degrees. This is a very large loaf, so be sure that the center is done.

Remove bread from container and let cool somewhat before cutting. Eat this bread fresh or allow to cool completely and then freeze.

Makes: One very large mounded loaf of bread.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free." To watch a Youtube slide show "tour" of the cookbook, click this link:

Monday, February 7, 2011

Toasted Coconut Buttermilk Cupcakes

Richly decadent
bakery-style cupcake.
Worth the effort!

½ cup of butter
¼ cups sugar
3 eggs, room temperature
2 t. GF coconut extract
2 cups GF flour blend              
1 t. baking powder
1t. Baking soda
1 cup buttermilk
1 t. GF coconut extract
2 cups shredded toasted coconut *

Preheat oven to 350˚F. Line muffin pan with paper liners.

Combine butter and sugar with a mixer, mixing on medium speed for a full five minutes. Add one egg at a time, followed by the extract flavoring.

In a separate bowl, mix dry ingredients. Add a third of the dry ingredients to the batter and mix, alternating with a third of the buttermilk. Repeat until all ingredients are incorporated into the batter. Pour into lined muffin tins, about 2/3 full. Bake about twenty minutes, or until toothpick inserted into the center of muffin comes out clean.

*Toasted Coconut Frosting:
Toast approximately two cups of natural coconut flakes by spreading onto a baking sheet and baking at 350
˚, stirring occasionally until golden brown for about ten minutes. Add 1½ t. GF coconut extract in place of the vanilla extract in any basic cream cheese frosting recipe. After frosting the cupcakes, sprinkle frosting with the toasted coconut.

Makes: About 24 cupcakes.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

Thursday, February 3, 2011

Bed & Breakfast Caramel-Apple Skillet Cake

I created this impressive caramel apple-upside down cake for a good friend who is the owner of a local Victorian Bed and Breakfast to serve her gluten free guests. The cake is nearly completely made from start to finish in an ovenproof skillet.

Apple Topping:
3 Golden Delicious apples (or other variety), sliced thin
⅓ cup unsalted butter
½ cup sugar, brown or raw sugar is best
½ cup walnuts or pecans, coarsely chopped
¼ cup raisins or currants, optional

Cake Batter:
½ of an additional apple, finely chopped
1½ cups sifted GF flour blend
1½ t. GF baking powder
¾ t. salt
½ t. cinnamon
½ cup unsalted butter, softened
¼ cup sugar
1 t. GF vanilla
1 t. minced, peeled fresh ginger or ginger paste in a jar, optional
2 large eggs
½ cup GF sour cream or plain yogurt

Topping: (optional): ½ cup butterscotch caramel sauce, warmed in microwave. (Mrs. Richardsons brand is GF.)

Core the apples and cut into quarters. (I prefer to further slice the apples into thin wedges. You may choose to peel the apples; I do not.)
In a 10-14 inch skillet (cast iron or other oven proof), melt the butter over medium low heat. Add sugar and stir well to combine.

Arrange the sliced apples decoratively in the bottom of the skillet and sprinkle walnuts evenly between the apple quarters. Add raisins, if using. Cook, covered over low heat, without stirring, for 30 minutes until apples are tender and the sugar has caramelized. (All of the liquid should evaporate into the apples.)

Preheat oven to 375°F.

Cake Batter: Chop the remaining apple half finely and set aside. Whisk together the flour, baking powder, salt and cinnamon in a separate bowl.

Beat butter and sugar in a medium-sized bowl with an electric mixer or hand-held whisk until fluffy. Beat in vanilla and ginger, if using, and add eggs, one at a time, beating well after each addition.

Add sour cream or yogurt to the egg mixture, with mixer on low speed, and gradually beat in the flour mixture until just combined. Add chopped apple to batter by folding in gently. Batter will be somewhat thick.

With skillet now off the heat, carefully spoon batter over the caramelized apple topping and spread evenly with a spatula, taking care not to disturb the apples and leaving a ½ inch border edge of the apples not covered with the batter. Bake cake in center of oven for 30-35 minutes until golden brown. Do not over bake.

Remove skillet from oven and allow to cool 10 minutes on a rack. Slide a thin knife around the edge of the cake to loosen, place a serving plate on top of the skillet, and invert it so the cake ends up on the plate with the apples now on top.

Top with butterscotch caramel by warming it in the microwave for about 15 seconds and then drizzling it over top of cake.

Serve warm (best!) or at room temperature with (or without) whipped cream or vanilla ice cream.

Makes: Eight large wedges of skillet cake.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: