Delicious Gluten Free Bread!

Since I have some free time spending the summer in La Jolla, I decided to discover how to make some amazing batches of gluten free bread that anyone would love. I prefer Genius bread in London to Udi's in the States. But I'm on the quest to beat both of them. This recipe was done in a bread machine. Light, brown, healthy, crusty, all the things you want your bread to be.

1 ¼ cup of almond milk
2 Tablespoons of sugar
1 Tablepoon of active dry yeast
½ cup of millet flour
½ cup sorghum flour
1 cup potato starch
½ cup tapioca flour
½ cup flax meal
1 ¼ t xanthan gum
1 ¼ t guar gum
2 Tablespoons of maple syrup
3 eggs
3 Tablespoons canola oil
2 teaspoons cider vinegar
1 Tab;espoon honey
1 Tablespoon of juice (I used lemonade)
1/8 cup of ground pecans
2 teaspoons of cinnamon

PS. Baby Jake isn't a fan of bread but he ate a whole piece when it was freshly baked....

Chocolate Cherry Cake

When I think of summer fruits as as child, the first thing that comes to mind are big, red, sweet and firm cherries. My brother and I had a ritual of searching for the ones with the stems joined together and saving them since they were the "good luck" ones. Today, Uncle Jason eats cake for breakfast so this chocolate cherry cake is for him.

1 1/2 cups of amy ruth's flour
1/2 cup of cocoa powder
1 teaspoon of vanilla extract
1 tablespoon of brewed espresso
3 eggs
1/2 cup of pear puree

1/2 cup of yogurt
1/3 cup of maple syrup
1/3 cup of sugar or sweetener of choice
1/4 cup of oil
1/2 cup of pitted cherries

Mix the dry ingredients together and then beat in the wet ingredients until completely mixed. Fold in the pitted cherries. Bake in a pre-heated 350 degree oven in a 9 by 5 loaf pan for 45 minutes or until toothpick comes out clean.

Baby Biscuits or Scones

I can't go from London to La Jolla without a "proper" scone recipe using my flour and making it as healthy and delicious as possible! As you can see from our morning playdate, they were a hit with the babes! Thank you Colt and Charlotte for being my toddler testers!

Recipe:
2 cups of amy ruth's flour blend
1/4 cup of sugar or sweetener of choice
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1/2 cup of pear puree
1/4 cup of coconut oil
1/8 cup of coconut milk
1 egg
1 teaspoon of vanilla

Mix all dry ingredients and then whisk that together with the wet ingredients until mixed into a ball of dough. Roll out dough on a "gluten free" floured board and cut out mini scone shapes. Place on a piece of parchment paper on a cookie sheet. Bake in a pre-heated 180/375 degree oven for 15 minutes, rotating cookie sheet half way through.

Makes 12 baby biscuits

The Perfect Blueberry Muffin

If you only make one recipe from this blog, make this. You would never know they are gluten free. I keep some of these in the freezer. Baby Jake loves them too. Even my husband asks to go to work with one in his bag.


1 and ½ cup of amy ruth's baking mix
½ cup of goat yogurt
2 eggs
¼ cup of oil
1/4 cup of maple syrup or agave syrup
½ cup of apple puree
1/8 cup of sweetener or sugar to taste
2 teaspoons of vanilla extract
½ cup of blueberries

yeilds 9 muffins

Mix wet and dry ingredients together. Bake at 350 for 15 minutes or until toothpick comes out clean.

Peach Pancakes with Sorghum Flour

My travels in South India broadened my knowledge of gluten-free flours. South Indian cuisine uses chickpea flour and sorghum flour, also known as jawar flour, for many of their recipes. Sorghum flour is a great base flour and it is used in Indian flat breads (rotis, chapatis). I thought it would be perfect mixed with my flour blend for a hearty pancake. I love making something special for a weekend breakfast. This morning I decided to put some ripe peach pieces in the batter. There aren't any pictures because they were scarfed down before I could find the camera!

1/3 cup of my gluten-free blend
1/3 cup of sorghum flour
1/2 teaspoon baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of xantham gum
1 cup of rice milk
pinch of salt
1 egg
1 teaspoon of cinnamon
handful of cut of peach bites

Mix wet and dry ingredients together. Fold in pieces of ripe peaches. Spoon on a medium/hot fry pan. Flip after a few minutes. After they turn toasty brown (another couple of minutes), serve with REAL maple syrup.