Gluten-free Honey Oat Bread

This is bread. Real bread. Real, gluten-free bread. Not the unpalatable, crumbly, horrible tasting stuff that health food stores call bread which you may have sampled in your quest for a happy life lived gluten-free. This is moist, flavorful, hearty, and bears the stamp of approval from even the most ardent of gluten connoisseurs in this family. One of the best parts is that you probably have most of the ingredients already in your cupboards other than the rice flour and xanthan gum, and since you are gluten-free people, maybe you have those too. Anywho, I hope you forgive me for taking so long to give you this recipe, but it did take quite a bit of trial and error to perfect so you SHOULD be grateful.

This is how we do it, kids. First we make the dough.

 

Beat up those eggs till they're all nice and fluffy. No kneading today!

Another cool thing about this bread... IT'S SINGLE RISE. As soon as the dough (or batter, whatever you want to call it) is all mixed up, you can dump it right into the pan you're going to bake it in and just let it rise once. You're welcome.

After about 45 minutes, it should have about doubled. 

Sprinkle it with some more oats if you want and then bake it. 

 And that's all. Hope you enjoy having toast and sandwiches again.

Gluten-free Honey Oat Bread 

3 1/3 cups oat flour (or 4 cups of gluten-free oats plus more for the top)
2 scant tablespoons yeast
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup + 2 tablespoons honey
1/2 cup corn starch (or tapioca flour)
1/2 cup rice flour (white or sweet white rice flour. Brown rice would probably work too but I haven't tried that yet)
2 teaspoons xanthan gum
1 teaspoon salt
1/4 teaspoon cinnamon
4 eggs

If you're using whole oats, blend them in the food processor until they're pretty fine (as fine as you can get them). Meanwhile combine the yeast and water and let sit for a few minutes. Add the oil, honey, starch, flour, xanthan gum, and oats and beat until combined. Add the salt, cinnamon, and eggs. Beat for a few minutes until fluffy. Pour into a well greased 10 inch loaf pan and allow to rise for about 45 minutes until doubled. Meanwhile, preheat the oven to 350ºF. Sprinkle the top of the risen loaf with some more oats and cut a few slits in the top with a serrated knife. Bake for about 45 minutes. Allow to cool before cutting.

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Cornbread Waffles

Heeeey. I made you waffles. Again. Don't be mad.

They're good with honey, jam, maple syrup, or with chili. Don't be weirded out. You know you love chili and cornbread.



Sorry. I went kind of crazy with the chili there. You can find the chili recipe on my other blog. It's gluten free too. Yaaay.

Gluten-free Cornbread Waffles
(Makes about 3)
3 eggs
2 1/2 tablespoons oil
1/3 cup water
3 tablespoons brown sugar
3/4 cup all-purpose gluten free flour
1/2 tablespoon baking powder
1/2 cup cornmeal
1/4 teaspoon salt

Preheat waffle iron to high. Mix all together until smooth. Bake according to waffle iron directions.

I didn't take a bite out of that one or anything.

Devil's Food Cake

Yo peeps. Miss me? Well, I made you a cake. Actually I made it for my dad's birthday. He wanted it to be exactly like the ones we get from our bakery in town. It was. 

Not only was it the most incredible chocolate cake I ever made, it was also completely impossible to detect its gluten-free-ness. Everyone was speechless. But maybe that was because of Nemo's decorating powers.

You can check out more info on the decorating on the other blog. 

I'm still working on perfecting the frosting, so I'll get back on you with that. I kind of, um... wasn't writing down the recipe as I went. Heh. Sorry. For now you can try out this seven minute frosting or this two ingredient buttercream. 

By the way, I discovered this awesome gluten-free flour mix that you can make yourself and I'm now keeping it on hand for myself at all times. It's really good.

Gluten-free Devil's Food Cake

1/2 cup lard, butter, or shortening (I used lard. This aint no diet program, people)

3/4 cups chocolate chips or chopped chocolate

1/2 cup coconut milk (you can use real milk if you must)

3/4 cup sugar

3 eggs

1 teaspoon vanilla

1/2 cup dutch process cocoa 

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon baking powder

1 cup gluten-free all-purpose flour (you could probably use the same amount of cake flour)

Preheat oven to 350º. Grease two 8 inch pans and dust with cocoa powder.

Melt together the lard and chocolate chips in the microwave or on the stove, mixing until smooth. Add the coconut milk, eggs, sugar, and vanilla and whisk until smooth. Sift in the cocoa, soda, salt, powder, and flour and mix until smooth (you don't need to worry about over-mixing gluten-free flour). Divide into the two pans. Bake for 15-20 minutes or until a toothpick comes out clean.

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Hotel Waffles

This recipe goes out to all you poor souls that have, like I, suffered the discriminatory nature of hotel breakfasts. Do they give a thought to all the celiacs that they are condemning to a breakfast of mushy apples and dry cornflakes? Do they know how much those hot waffle irons and trays of biscuits and gravy torment us? Well no more!

Now we just need to find a way to smuggle the batter into the hotels.

Hotel Waffles
Makes about 3, depending on your waffle iron

2 eggs
1/3 cup oil
1/3 cup water
1/2 teaspoon vanilla 
2 tablespoons sugar
3/4 cup all-purpose gluten free flour (I used King Arthur)
1/4 teaspoon xanthan gum (it improves the texture, but isn't necessary)
1/2 tablespoon baking powder
1/4 teaspoon salt

Heat the waffle iron as high as you can.
Mix together the eggs, oil, water, vanilla, and sugar.
Stir together the flour, xanthan gum, baking powder, and salt. Stir into the wet ingredients until smooth. Cook according to your waffle iron's instructions. 

Here's the gluten version:

You can find the recipe here, but really, half the gluten-eaters in this family like the gluten-free ones because they're really crispy and good. 

Follow Yammie's Glutenfreedom on Facebook if you wish. Over and out.

Heart Shaped Flourless Chocolate Cake Towers with Caramel Filling

Here's a copy of a post from Yammie's Noshery. I know, it's not dairy free, but Dad seems to think he's okay with butter and cheese now that he's off gluten, so... Yeah. Enjoy.
 

 

Don't worry, I didn't fall of the face of the planet. You were probably concerned that I was dead or something since it's been about five and half centuries since I posted last. Well, you aren't too far from the truth. Remember that horrible cold I was telling you I had last time? Well, the cool thing is, pretty much every time I get a cold lately, it ends up in my sinuses.

Yay for sinus infections!

Seriously though, this made the fork and the knife incidents look like nothing. Which they... ahem... WEREN'T.

But this. This was worse. The only thing that I can even compare it with was when I got my wisdom teeth out. ALL FIVE OF 'EM. And this was still worse. It was like my whole face was covered in wisdom teeth and somebody just came and ripped them all off. And then put a grenade up my nose. And stabbed a sword through my ear. And took away all the chocolate in the world.

Okay, so all the chocolate in the world isn't gone. And it's a good thing too. Sometimes the hope of chocolate in my future was the only thing pulling me away from the light at the end of the tunnel. Besides, there are always rice socks to keep me somewhat alive.

Um... what? You've never heard of a rice sock? Just take a dirty, old fresh, new sock, fill it with rice, tie the end in a knot, throw in in the microwave, and smash it onto your throbbing head. LIFE SAVER.



Anywho. About these towers of chocolate and caramel. I made them for Mom and Dad's anniversary, pre-sinus-infection. I made pretty much the same thing last year except it was caramel and heart shaped this time instead of raspberry and round. Mom seems to think this is the new tradition cause that day she was like, "Okay, so Dad and I will go on our date and then when we get back, you'll have our dessert ready."

Yes your majesty.



Just kidding it was fun. I hope it was fun for Mom and Dad too even though I thought the love-seat was a little crowded. Why don't they make those things bigger?

Heart Shaped Flourless Chocolate Cake Towers with Caramel Filling

For the caramel filling:

1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream

1/4 teaspoon kosher salt

1/4 teaspoon vanilla

1 stick cold butter, chopped up

1/2 cup powdered sugar

In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Add the salt and vanilla. Refrigerate overnight until it's pretty firm. Beat it with the cold butter until smooth and add powdered sugar.

For the flourless chocolate cake:

8 ounces semisweet chocolate chips
2 sticks butter
1 cup sugar
6 eggs
1/2 cup dutch process cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
1/3 cup strong coffee

Preheat the oven to 350º.
Line a 9x13 inch pan with parchment paper.
Melt the butter and then add the chocolate, whisking until the chocolate is melted and the mixture is smooth. Meanwhile, beat the eggs and sugar for about five minutes until they are very pale and about doubled in volume. Slowly add the vanilla and coffee. Then sift in the cocoa powder and salt and mix until smooth. Slowly add in the chocolate and butter mixture until smooth. Poor into the prepared pan and bake for about 35 minutes or until the top has a thin crust, the edges are set, and a toothpick comes out with a few crumbs attached. Put it in the fridge if you want it to cool faster before you begin assembling.

Chocolate Ganache:

8 oz. dark chocolate, chopped

2 tablespoons butter

1/3 heavy cream  (actually I used almond milk)

Melt together slowly in the microwave on low power and whisk until smooth.

Too Assemble:

Cut six heart shapes out of the cake with a heart-shaped cookie cutter. Frost the inside with the caramel filling, making two three layered towers. Pour the ganache over the top. 

You can smash all the spare pieces of the cake back together and frost them. That's what I did. :)

See you on Facebook. Bye.

Shrimp and Bacon Salad

Sorry if you've all been starving to death in my absence. In case you didn't hear, my lens go smashed, so I haven't been able to take any pictures for you. But luckily, I just remembered this salad I made about three thousand years ago that I posted on the other blog. I did actually have a really good dressing recipe for it that didn't quite make it to the photos. Pretty much as soon as the dressing touched those shrimpies the vacuum reared into action. The vacuum being... my face. Okay, weird analogy. Moving on...

Anyways, if you want a light healthy lunch that's really easy and delish, look no further. And yes, bacon is healthy. Unless you enjoy having a malnourished soul. Anyways, we have to fill up the bottom of the food pyramid somehow.

Shrimp and Bacon Salad

Frozen precooked jumbo shrimp
Smoked paprika
Garlic salt
Cooked, crumbled bacon
Avocado, tossed in a little lemon juice to prevent browning
Onion
Tomato
Spinach
Catalina Dressing (recipe below)

Cook your shrimp in a little oil or in a little bit of leftover bacon grease. Season generously with smoked paprika and garlic salt. They only take a couple minutes to cook, just until they're warm all the way through. Don't overcook or they will get rubbery. Make sure you flip them halfway through.
Chop up some avocado, onion, and tomato and throw it on some spinach. Crumble on the bacon and put the shrimp on. If it still has tails, you'll probably want to take them off before you eat them.

Homemade Catalina Dressing:
1/2 cup olive oil
3/4 cup sugar
1/3 cup ketchup
1/4 cup vinegar (apple cider vinegar is nice if you have it)
2 teaspoons worcestershire sauce
Salt to taste

Whisk together until well combined. It's also good warmed up if you want to zap it in the microwave.

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Flourless Fudge Brownies

Sometimes eating gluten-free can be kind of annoying. Especially when there's nothing good in the house except for the pizza which YOU made for the gluten eaters and your Dad won't be home from Sam's Club with the real food for HOURS. So you end up eating a piece of salami and some canned green beans. Meh.

And then when Dad finally does get home, you kind of wish he didn't, because now you have to help put away all the groceries. 

In normal households I feel like people just throw their groceries in the fridge and it's no big deal. Around here, it's like stocking a warehouse. You either have to make sure you're out of the house when the old bus rolls up the driveway, or you're stuck until both fridges and both freezers and the walmart-sized pantry are properly stocked and organized.

The worst part is trying to jam all the meat in the freezer. Mom and I kept trying to pawn that job off on each other. Half and hour later Dad was like, "WHO LEFT A PILE OF MEAT ON THE FLOOR BY THE FREEZER?"

Mom and I both just kind of looked at each other like, "How could you, you irresponsible meat spoiler?"

Then we just laughed. I'm still not sure who put the meat away in the end. It wasn't us.



Anways, after that all those canned green beans and frozen meats and other traumas, I was really thinking I could go for one of these brownies. Because guess what, they have no flour! Sadly, I actually made them like a month ago and just forgot to post them.

And look. I even put toasted pecans, caramel, and chocolate on some of them. WHY MUST I TORMENT MYSELF.

Excuse me while I go make another batch of these.

Follow on Facebook if you want. Peace out.

Flourless Fudge Brownies

1 cup white sugar
1 cup brown sugar
3/4 cup vegetable oil (or butter if you aren't doing dairy free)
4 large eggs
2 teaspoons vanilla
1 1/2 cup cocoa powder
2 teaspoons instant coffee powder
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped nuts

Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan. Combine the sugars and oil and beat until well combined. Add in the eggs and whisk together. Mix the vanilla and instant coffee together until the coffee powder is dissolved and add to the egg/sugar/oil mixture. Beat for about two minutes. Stir together the cocoa and salt. Add the dry ingredients to the batter and blend until smooth. Fold in the chips and nuts. Pour into prepared pan and bake about 25 minutes.