Archive for the ‘Gluten-Free’ Category

PostHeaderIcon Simple Quinoa and Flaxseed Breakfast

This morning I decided to try another recipe from the gluten-free book: a breakfast bread, made with quinoa, flaxseed and rice flour. I still have  a hard time calling it bread when it has no flour, which means the consistency is not like bread at all, but that goes for all gluten-free breads!

The recipe seemed simple enough and I thought if it came out bad, I could just as well eat musli, like I do every morning. To my pleasant surprise, this gluten-free bread turned out delicious! Crispy on the outside, soft on the inside, with a slight nutty taste and very filling.

The original recipe instruct to cook it on a non-stick skillet, but I used a cast-iron skillet. It takes longer to heat up, but it heats more evenly and crisps nicer in my opinion.

Quinoa and Flaxseed Gluten-Free Bread Recipe

Serves 1
Dietary Gluten Free, Vegan, Vegetarian
Meal type Bread, Breakfast
From book Regina Racco

Ingredients

  • 4 tablespoons quinoa
  • 1 tablespoon flaxseed meal
  • 4 tablespoons rice flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • water

Directions

1. Place the quinoa in a small bowl and cover it with water. Soak overnight.
2. Add flaxseed meal, rice flour, salt and baking powder to the quinoa.
3. Add enough water to make a thick paste.
4. Heat skillet on stove top and grease if necessary.
5. Spread dough in the skillet and cover. Let cook until the bottom side begins to brown.
6. Flip the bread and let other side brown, uncovered.
7. Ready to eat!

The end result was a delicious cross between a pancake and bread. I cut the bread in 4 pieces and tried it with different toppings: sliced cheese, cream cheese, jam (citrus flavor) and raw honey. My favorites were cheese and honey.

I didn’t take a picture (it was too early to be thinking so clear!) but I will take one next time, and there will be many more next times because not only was it delicious, but kept me energized and full for the rest of the morning!!

PostHeaderIcon A New Way to Make Cake: Gluten-Free

I have always been skeptical of anything gluten-free. I’ve tasted some horrible gluten-free breads in the past that have turned me off from anything gluten-free.

With that said, I received a gluten-free cookbook as a gift from my aunt, and didn’t think she (who loves cooking and eating, just like me) would send me a book that wasn’t good. So I gave it a chance and read through the recipes, finding a cake recipe that intrigued me: pumpkin cake with coconut.

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I love pumpkin bread and made some during the past holiday season. I got a gigantic pumpkin around Thanksgiving, baked it and then pureed it in the food processor. I used some for the quick breads and froze the rest, planning to feed it to my 6-month old. He hated it more than anything, and I had all this pumpkin puree left over in the fridge that needed using, so I decided to give this gluten-free cake a try.

I am very happy to report that it turned out delicious!! So much better than I could possibly expect!

The recipe in the book doesn’t specify the oven temperature, just says to bake in medium heat for 30 minutes. I don’t like baking cakes in high temperatures, so I chose to bake it at 180°C (350°F), but it was far from done at 30 minutes. The toothpick only came out clean after 45 minutes. I left the cake in the oven a few extra minutes after turning it off (my son was just falling asleep in my arms and I didn’t want to wake him up!). When I finally took out the cake I put it outside (in -10°C) to cool.

It has been about 24 hours since the cake has been taken out of the form and half of it is gone (and there are just 2 of us eating it). I will most certainly be baking this gluten-free pumpkin cake again, and feel confident in trying many more gluten-free recipes as well!

Here I share this wonderful recipe:

Gluten-Free Pumpkin-Coconut Cake

Allergy Egg, Milk
Dietary Gluten Free
Meal type Breakfast, Snack
From book A deliciosa cozinha sem glúten by Regina Racco
This gluten-free cake is very easy to make and holds up very well in a regular cake form. Bake your own pumpkin in the oven and puree for even better flavor and nutrition.

Ingredients

  • 3 eggs
  • 70g butter (room temperature)
  • 1 cup coconut flakes
  • 2 cups pumpkin puree
  • 2 cups rice flour
  • 1 cup sugar
  • 1 tablespoon baking powder

Directions

1. Preheat oven to 180°C (350°F). Grease and flour a cake pan (using butter and rice flour).
2. Beat egg whites until peaks form.
3. In a separate large bowl, beat eggs and butter until frothy. Slowly add sugar. Add pumpkin puree and coconut. Beat well.
4. Add flour mixed and baking powder and mix well.
5. Pour batter into form and bake 40-45 minutes or until a toothpick inserted into the middle comes out clean. Cool before removing cake from pan. Voilá!