Yeast Bread

Hot Dog or Hamburger Buns at Dixie Crystals, Gluten Free

August 29, 2013 by angelaskitchen Leave a Comment

What are your serving up this coming Labor Day weekend? We are having a simple cookout with gluten free hot dogs. So easy for momma! I’ll be making up a batch of the yummy Gluten Free Hot Dog Buns to serve with them. You can shape them any way you would like, of course, so they are perfect for gluten free hamburgers, BLT’s or chicken sandwiches. Enjoy!

Head over to the Dixie Crystals website for the recipe and bake up some fun! While you’re there check out the other recipes they have. YUM!

Other gluten free goodness developed for Dixie Crystals:

Gluten Free Margherita Pizza

Gluten Free White Cupcakes with Raspberry Frosting

Gluten Free Fudge Brownies

Gluten Free Peach Cobbler

*Disclaimer – I develop recipes for Dixie Crystals in an ongoing partnership. All thoughts and opinions are my own.

Gluten Free Dairy Free Swedish “Rye” Bread

March 6, 2013 by angelaskitchen 17 Comments

I am probably one of the few people that was glad when our doctor told us our daughter had celiac. The other things they were testing my sweet little girl for were were scary and, frankly, food was my hobby. Then Christmas arrived. Yeah… that was when I missed foods made with gluten. Why? Well, any of you who are gluten free know why. Holidays are the time the reality of food allergies seem to hit hardest. I was worried my kids would never eat the cookies that were the ones I made every year that were made from my grandmother’s recipes. The cookies I remember from Christmases when I was young. They would miss out on the lefse and Swedish Rye Bread, Swedish sausage and potato pudding that were the foundation flavors of Christmas for my family. I wanted to keep those flavors, the smells and tastes alive. The food traditions of my family were being threatened and that did not sit well with me.

I knew that trying to tackle each item …

Gluten & Dairy Free Crisp Bread Sticks (and bread stick “sparklers”) – Gluten Free Ratio Rally

July 4, 2012 by angelaskitchen 12 Comments

I am SO very excited to be part of the Gluten Free Ratio Rally! Each month the group posts recipes based on a specific food (normally made with gluten but changed to gluten free) that they have created by starting with a ratio. Some use the same proportions (taken from Michael Ruhlman’s book Ratio), but you also have the freedom to create new ones based on your preferences. The goal is to remove the mystique from baking and inspire a sense of ability and adventure. That is my kind of fun!…

Our Family’s Basic Gluten & Dairy Free Bread – Gluten Free Ratio Rally

June 6, 2012 by angelaskitchen 23 Comments

This is the recipe I use to make gluten free dairy free basic sandwich bread for my family every week. Enjoy!

This month, Karen of Cooking Gluten Free challenged us with …

Gluten Free Dairy Free Hamburger Buns

February 22, 2012 by angelaskitchen 9 Comments

Gluten Free Dairy Free Hamburger Buns

makes 10 regular sized buns or 20 slider buns

1 1/4 cups warm gluten & dairy free unsweetened milk substitute of choice (I used almond milk here, but I have also tried rice and coconut)

2 tablespoons sugar

1 tablespoon yeast

1 cup finely ground rice flour

2/3 cup sorghum flour

1/3 cup potato starch

1/3 cup tapioca starch

1/3 cup sweet rice flour

1/3 cup corn starch (or more sweet rice flour)

1/4 cup sugar

2 tablespoons potato flour

1 tablespoon xanthan gum

2 teaspoon gluten free baking powder

1/2 teaspoon salt

2 teaspoons cider vinegar

2 large eggs

1/4 cup mild tasting olive oil

Oil 10 English muffin rings. Mix warm milk substitute, sugar and yeast together. Set aside.

Whisk together dry ingredients in mixing bowl. Add yeast mixture to dry ingredients. Add remaining ingredients to dry ingredients. Using the paddle attachment on mixer, mix together ingredients on low until combined. Scrape down mixing bowl, then mix batter for 3 minutes on high.

Scoop dough into English muffin rings (you can also scoop onto an oiled baking sheet without the rings. They will not quite have the straight sides on the bun, but will still be tasty). Using oiled hands, gently shape dough into a smooth ball, then flatten in muffin rings. Cover dough with oiled plastic wrap and let raise for 20-30 minutes. Bake in a preheated 375 degree F oven for 20 minutes. Allow to cool on a cooking rack.

Hot Cross Buns, Gluten Free Dairy Free – Gluten Free-zer Friday

March 19, 2010 by angelaskitchen 9 Comments

Today is my dear friend Cari’s birthday. In honor of Cari, my girl’s have declared it “Pink Day” where they are wearing all pink, and painting their toenails hot pink. We will also be making some brownies to celebrate Cari’s love of chocolate. We miss you, Cari.

[youtube=http://www.youtube.com/watch?v=1dMyXyUn5SM&feature=channel]

I’ll bring you a Carmel Macchiato…

Pink Princess Find a Cure Women's V-Neck T-Shirt

I know we hear a lot about breast cancer awareness in October, but here on Cari’s birthday, I would like to encourage you to remember those who are touched by cancer of all kinds and the struggles they and their families face beyond the health issues. Please consider the Angel Foundation as a place to share your resources to help families faced with cancer. Since 2001, Angel Foundation has provided financial assistance for adult cancer patients to meet critical non-medical needs, as well as education and support programs to families in the Twin Cities metro area who have a parent with cancer.

* * * * * *

Now onto Free-zer Food Friday… Head over to MJ’s for Freezer Food Friday. Then come on back with your gluten free freezer recipe link. If you have a gluten free freezer recipe to share, let me know in the comments and I will add you to the round up! Come join in on the fun!

Freezer Food Friday

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Join in on Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked.

Gluten & Dairy Free Hot Cross Buns by test.angelaskitchen.com

Gluten Free Dairy Free Hot Cross Buns

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Author: Angela Litzinger at test.angelaskitchen.com

Recipe type: gluten free, dairy free, gfcf, bread, sweet bread, yeast breads, Easter, rolls

Serves: makes 24 buns

Ingredients

3 Tablespoons water
1½ teaspoon unflavored geletin (or pectin or agar flakes)
1 cup warm gluten and dairy free unsweetened milk substitute (I use almond or coconut milk)
2¼ teaspoons yeast
1 Tablespoon sugar
*3 cups bean flour blend (or ⅔ cup garfava flour, ⅓ cups sorghum flour, 1 cup corn or potato starch, and 1 cup tapioca starch)
¼ cup brown sugar
2¼ teaspoons xanthan gum
1¼ teaspoon ground cinamon
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
3 large eggs (or 3 T ground golden flax mixed with 9 T HOT water. Mix and set aside until thickened)
¼ cup softened gluten and dairy free margarine, organic shortening or 3 Tablespoons coconut oil
1½ teaspoons cider vinegar
¾ cup dried currants or raisins (I use a mix of golden raisins, chopped dried apricots, chopped dried apples, and chopped dried cherries)
optional, finely grated zest of a lemon (use an organic lemon)
Egg wash:
1 egg mixed well with 1 tablespoon of milk substitute.
Icing:
¾ cup gluten free powdered sugar, sifted
1 tablespoon milk substitute (or lemon juice or 2½ teaspoons milk substitute and ½ teaspoon gluten free vanilla flavoring)

Instructions

Put dried fruit into a bowl. Cover fruit with warm water, just to cover. Allow to soak until needed in recipe. Optionally, you can soak the fruit in orange juice for a different flavor. Sprinkle the gelatin onto the 3 tablespoons water in a small bowl. Set aside until gelatin has absorbed all the water. Mix gelatin into the warm milk substitute. Add yeast and 1 tablespoon sugar with the warm milk substitute and set aside.
Mix together the bean flour blend, brown sugar, xanthan gum, cinnamon, cloves, allspice, nutmeg, and salt in the mixing bowl of a stand mixer. Blend well. Add gelatin mixture, yeast mixture, eggs, margarine, and vinegar. Mix on low until blended, then on high for 3 minutes. Drain fruit and blot dry. Stir dried fruit and lemon zest into dough.
Using very wet or oiled hands, divide mix into 24 smooth balls of dough (about 3 Tablespoons dough per ball). Place dough balls evenly spaced onto a baking sheet lined with Silpat or parchment paper. Cover with oiled plastic wrap and allow to raise for about 45 min to an hour until almost doubled in size. Gently brush buns with egg wash. With oiled scissors, snip a cross shape ¼″ deep into each bun.
**Bake buns in a preheated 375 degree oven for 30 to 35 minutes. Allow buns to cool on a cooling rack. Mix icing ingredients together until smooth. Place in small zip closure bag. Snip a small corner of the bag to let icing out. Decorate top of buns by making a cross shape in the snipped indents with the icing mixture on top of buns.
To freeze after baking: When icing is set, wrap buns well and freeze.
To freeze before baking: Make recipe up to shaping dough into buns, but before they rise. Place baking pan into the coldest part of the freezer. Allow to freeze solid. Store dough well wrapped until ready to use. When ready to bake, place frozen buns onto silpat or parchment lined pan, cover with oiled plastic wrap and allow to thaw/raise in refrigerator overnight. Remove pan from refrigerator ½ hour before baking. Brush with egg wash, snip cross shape, bake, etc as directed.
*I have also used gf millet flour in place of the garfava in this recipe.
**Note: When baking breads, I always place another baking pan on the bottom-most rack and add a couple of handfuls of ice cubes to the pan. I put the bread to be baked on the center rack in the oven, close the oven door, and bake as directed. This creates a steam oven for your gluten free bread and greatly improves the moisture and crust of the final product.

: Gluten & Dairy Free Hot Cross Buns by test.angelaskitchen.com

: Baked hot cross buns.

: These also work well in 9×9 pans or muffin tins.

: Kitchen scissors are the best tool to make the cross pattern.

: Hot cross buns all ready to eat.

Gluten Free Dairy Free Mummy Dogs GFCF

October 24, 2009 by angelaskitchen 2 Comments

I have seen this idea around the internet and in a few magazines at the checkout counter at the grocery store. It is such a fun idea to make for dinner for your little goblins and on Halloween night. Of course, all of those recipes are filled with gluten and dairy, so I had to change it up. 🙂 I also used nitrate free dogs to make things a bit healthier for my family because that’s how I roll… Based on my Gluten Free Dairy Free Pigs in a Blanket recipe, this is an easy recipe to whip up before heading out for trick or treat. Enjoy!

Gluten Free Dairy Free Mummy Dogs

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Author: Angela Litzinger at test.angelaskitchen.com

Recipe type: gluten free, dairy free, gfcf, main, lunch, hot dog

Serves: 8

Ingredients

¾ cup brown rice flour
¼ cup amaranth flour
1 cups tapioca flour
1½ teaspoons xanthan gum
½ teaspoon salt
1 tablespoons active dry yeast
½ tablespoon sugar, cane juice crystals, agave, honey, maple syrup or sweetener of choice
¾ cups warm water (105-115F.) or less
1½ tablespoons olive oil
1 egg (egg-free: use flaxseed replacement)
8 gluten and dairy free hot dogs (nitrate free preferred)

Instructions

In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture and egg to dry ingredients, mixing well. Scrape down mixing bowl then beat on high speed for 4 minutes.
Place plastic wrap on counter. Divide dough into four pieces. Pat out one portion of dough into a rectangle using oiled hands on the plastic wrap. Using a pizza cutter or sharp knife cut the rectangle into squares, then each square into strips. Pat a hot dog dry. Wrap strips of dough around the hot dog for the wrappings on your "mummy" pressing ends a bit to seal to other dough piece. Repeat with remaining hot dogs and dough until all 8 hot dogs are wrapped in dough.
Place on an oiled baking sheet. Allow the dough to raise for 15 minutes. You can brush the hot dogs with an egg wash of 1 egg mixed with 1 Tablespoon of water or leave as is. (In the photo the dough that baked up more golden had the egg wash and the other did not. Both are equally tasty!) Bake in a 400 degree F oven for 12-15 minutes until dough is baked through and golden.
You can use gluten free sprinkles for the eyes or a dab of gluten free mustard or ketchup.

Honey Oat Millet Bread courtesy of Ginger Lemon Girl

October 7, 2008 by angelaskitchen 2 Comments

Okay, first of all, isn’t this picture funny, or is it just me? It’s like Dog’s Playing Poker!

Okay, now that I got that out of my system:

Today I am posting my version of a great bread by Carrie of Ginger Lemon Girl. Please go and check out her sites, they are wonderful. Ginger Lemon Girl is her food blog dedicated to all things gluten free. She even has a handy recipe index for you. You need to try the Ginger Lemon Muffins (when I make them, I sometimes don’t share with the kids!), Apple Berry Fruit Leather, Gluten Free Bagels, not to mention last year’s Thanksgiving and Christmas Cookie roundups.

Her other blog, Heart of a Servant, I also really enjoy. It shares more of her and her husband’s life and faith, and has some great frugal tips that we could all use. She also has instructions on how to make a Home Management Binder. Great, great tips!

I contacted her and asked if I could post my version of her Artisan Maple Oat Bread. When I make it dairy free, I simply replace the 3 tablespoons melted butter with 3 tablespoons olive oil. The biggest change that I do is HOW is make it. I use a sponge and then an extended rise time to really get it to puff up. I have liked using this technique on our gluten and dairy free breads as it really seems to make a nice product that stays fresher longer, seems to stay moister longer, rises well and seems to break down and mellow any strong flavors some of our flours seem to have.

When I first saw this bread. it reminded me of a bread that was my family’s weekly staple back in the gluten-filled days – a honey whole wheat. I had tried to replicate it without much success, at first mostly because gluten free oats were not to be had. But I was still struggling with the proportions of a gluten free version when I realized I could very easily convert Carrie’s recipe. So, thanks to her, our family has a new bread that reminds us of the “old days.” Thank you, Carrie! And thank you for letting me share this…

I have taken pictures of each step. I had to use a camera phone, so they aren’t the best photos, but hopefully you will get the idea. For a great step-by-step tutorial on baking gluten free bread, check out Carrie’s instructions. (Didn’t I tell you her site was a gold mine?!)

Honey Oat Bread – based on a recipe by Carrie of Ginger Lemon Girl (Artisan Maple Oat Bread)

Adapted by Angela Litzinger

Sponge:

1/4 cup plus 2 tablespoons warm water (for proofing yeast)

2 1/4 tsp. active dry yeast (Angela’s note: if doubling the recipe, I DO NOT double the yeast)

1/4 cup plus 2 tablespoons honey

1 1/2 tsp. white wine vinegar (Angela’s note: I usually use cider vinegar)

1 1/4 cups GF certified oat flour (I grind my oats in a blender)

Dry Ingredients:

3/4 cup millet flour

1/2 cup tapioca flour

1/4 cup + 2 Tbsp. brown rice flour

1 Tbsp. xanthan gum

1 1/2 tsp. salt

Wet Ingredients:

1/2 cup club soda, room temperature

2 eggs, beaten

3 Tbsp. butter, melted

Topping:

1 egg white (Angela’s note: If doubling, you DO NOT need to double this. There will be plenty for several loaves)

1 tsp. warm water (Angela’s note: If doubling, you DO NOT need to double this. There will be plenty for several loaves)

2 Tbsp. GF certified oats

Directions:

Put water into a mixing bowl. Sprinkle yeast on top. Let sit 5 minutes until bubbly. Mix in honey and vinegar. Mix in the oat flour until well blended and smooth. This will be pretty thick.

Cover the bowl and allow to stand on your counter from 2 to 4 hours.

This is the sponge.

When the sponge is ready (or when you are ready to deal with it), it should have bubbles throughout it.

The sponge after sitting. See the bubbles?

The sponge as being poured in… nice bubbles!

Whisk all dry ingredients together in the bowl of your stand mixer. To your sponge add the club soda, oil, and beaten eggs. Mix thoroughly.

On medium speed using the paddle attachment, slowly add wet ingredients to dry. Beat together for 5 minutes. Dough will be like a thick cake batter. (Angela’s note: I think it is much thicker than a thick cake batter. More sticky and heavy. Here’s a picture of the dough when mixed:)

Using a greased flexible spatula, gently scrape dough into prepared cake or bread pan and spread artistically into a large circle. Add artistic swirls if desired. Spray one side of a piece of plastic wrap with non-stick cooking spray and place loosely over dough.

Place covered dough into the refrigerator. Allow to rise. The dough should (at least) be doubled in bulk. This can take several hours. (Now, this sounds like a long time, but it gives you more control to bake when you are ready too. I can mix up this dough, place it in a pan, cover it in oiled plastic wrap in the refrigerator and go to piano lessons, or the grocery store, or read to my little one without worrying about it. Nice, huh? And the slow rise allows a nice flavor to develop.)

Before the dough rose (I smoothed the dough).

…and after. The dough is level with the top of the pan.

Remove dough from fridge and place on countertop still covered. Allow to sit for about 30 minutes to warm up a bit.

Preheat oven to 350 degrees (using an oven thermometer if necessary — correct oven temperature is very important in baking bread!)

Remove plastic wrap from dough. Mix egg white and 1 tsp. warm water together.. Gently brush over risen dough. Sprinkle GF oats artistically over the top of dough.

I also put slashes in mine.

Place in preheated oven and bake for 35-40 minutes (I usually bake for about 5-10 minutes more. I think because of the presoaked dough) until a toothpick inserted in the middle comes out with only a few crumbs. Let bread rest for 30 minutes on cooling rack before slicing. Enjoy!

(From Angela) one more tip I have for you: If you take some ice and put it on an old baking pan you don’t mind warping, and put it in the oven (on the bottom rack) with the bread (on the rack next one up from the bottom one), you will get steam in your oven which I find eliminates the weird hard top gluten free crusts can get sometimes.

My completed bread. I doubled and made one round (8”) and one loaf (8 1/2” x 4”):

Thank you, again, Carrie, for letting me share this. And thank you for helping me figure out how to have a family favorite once again. Everyone else? Head on over to Ginger Lemon Girl and find out what a gift this talented blogger is to us!

Yeast Bread

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