2 Gluten Free Quick Breads
Hey gang! I am having a great time developing my new Gluten Free baking skills! You all know how much I love to bake and experiment in the kitchen. I have a whole new realm of things to learn with this GF diet, but I'm having fun trying it all out. The only thing is that it's a little hard to get used to the taste of non-wheat based breads. I mean, it looks like bread and it smells like bread, but it doesn't exactly TASTE like bread! Does that make sense?
Anyway, here are two quick breads that I've baked over the past two days. Both are good. One sweet and one savory. Enjoy!
Gluten Free Jalapeno Cheese Quick Bread
Ingredients:
2 cups gluten free flour mix (or 1 cup white rice flour, 1/2 cup soy flour & 1/2 cup tapioca flour)
1 tsp GF baking soda
1/3 – 1/2 cup stone ground corn meal
2 tsp xanthan gum
1/2 tsp salt
1 1/4 cup buttermilk
1/4 cup vegetable oil
1 large egg 2-3 oz sharp cheddar cheese, cut into small cubes 1 jalapeno, diced
Directions:
In a large mixing bowl add the flour, baking soda, corn meal, xanthan gum, and salt. Whisk together lightly.
In a medium bowl add the buttermilk, oil, and egg. Beat with a wire whis****il well combined.
Add the wet ingredients to the dry ingredients. Mix together until combined. Stir in cheese cubes and diced jalapeno pepper.
Spray a loaf pan with nonstick cooking spray. Pour batter into pan (batter will be thick). Bake at 350°F degrees for 45-50 minutes in the center of the oven, or until done. Let cool slightly before slicing.
Cinnamon Swirl Quick Bread
Ingredients:
2 cups gluten free flour mix (or 1 cup white rice flour, 1/2 cup soy flour & 1/2 cup tapioca flour)
1 tsp GF baking soda
3/4 cup sugar—or use Splenda for Baking (follow conversion chart on Splenda package)
2 tsp xanthan gum*
1/2 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
1 large egg
Topping: Pinch of flour mix, 1 Tbsp cinnamon, 1/3 cup chopped nuts, and
1/4 cup sugar—or use Splenda Brown Sugar for Baking (use full ¼ cup)
Directions:
In a large mixing bowl add the flours, baking soda, sugar, xantham gum, and salt. Whisk together lightly.
In a medium bowl add the buttermilk, oil, and egg. Beat with a wire whis****il well combined.
Add the wet ingredients to the dry ingredients. Mix together until combined.
Mix the sugar, pinch of flour mix and cinnamon together in a small bowl for the topping. Stir in nuts.
Spray a loaf pan with nonstick cooking spray. Add half of the batter followed by half of the topping. Top with the rest of the batter. Take a sharp knife and run it through the batter in a swirling motion. Sprinkle rest of the topping over top of loaf. Bake at 350°F degrees for 45-50 minutes in the center of the oven, or until done.
*I left the xanthan gum out and got a loaf that was rather crumbly, like coffee cake.
Anyway, here are two quick breads that I've baked over the past two days. Both are good. One sweet and one savory. Enjoy!
Gluten Free Jalapeno Cheese Quick Bread
Ingredients:
2 cups gluten free flour mix (or 1 cup white rice flour, 1/2 cup soy flour & 1/2 cup tapioca flour)
1 tsp GF baking soda
1/3 – 1/2 cup stone ground corn meal
2 tsp xanthan gum
1/2 tsp salt
1 1/4 cup buttermilk
1/4 cup vegetable oil
1 large egg 2-3 oz sharp cheddar cheese, cut into small cubes 1 jalapeno, diced
Directions:
In a large mixing bowl add the flour, baking soda, corn meal, xanthan gum, and salt. Whisk together lightly.
In a medium bowl add the buttermilk, oil, and egg. Beat with a wire whis****il well combined.
Add the wet ingredients to the dry ingredients. Mix together until combined. Stir in cheese cubes and diced jalapeno pepper.
Spray a loaf pan with nonstick cooking spray. Pour batter into pan (batter will be thick). Bake at 350°F degrees for 45-50 minutes in the center of the oven, or until done. Let cool slightly before slicing.
Cinnamon Swirl Quick Bread
Ingredients:
2 cups gluten free flour mix (or 1 cup white rice flour, 1/2 cup soy flour & 1/2 cup tapioca flour)
1 tsp GF baking soda
3/4 cup sugar—or use Splenda for Baking (follow conversion chart on Splenda package)
2 tsp xanthan gum*
1/2 tsp salt
1 cup buttermilk
1/4 cup vegetable oil
1 large egg
Topping: Pinch of flour mix, 1 Tbsp cinnamon, 1/3 cup chopped nuts, and
1/4 cup sugar—or use Splenda Brown Sugar for Baking (use full ¼ cup)
Directions:
In a large mixing bowl add the flours, baking soda, sugar, xantham gum, and salt. Whisk together lightly.
In a medium bowl add the buttermilk, oil, and egg. Beat with a wire whis****il well combined.
Add the wet ingredients to the dry ingredients. Mix together until combined.
Mix the sugar, pinch of flour mix and cinnamon together in a small bowl for the topping. Stir in nuts.
Spray a loaf pan with nonstick cooking spray. Add half of the batter followed by half of the topping. Top with the rest of the batter. Take a sharp knife and run it through the batter in a swirling motion. Sprinkle rest of the topping over top of loaf. Bake at 350°F degrees for 45-50 minutes in the center of the oven, or until done.
*I left the xanthan gum out and got a loaf that was rather crumbly, like coffee cake.
Vickie
I am very excited to try these...of course it would be more fun if I had more people to cook for ...as it is, a loaf of bread usually lasts us a week.
What do you think the xanthan gum does to the bread? I bought some, just haven't used it. I need to get some other flours also.
I have two GF mixes to try in my bread machine Bob's Red Mill, Hearty Whole Grain Bread mix and Homemade Wonderful Bread mix. I will let you know how they turn out.
Thanks, Marti
What do you think the xanthan gum does to the bread? I bought some, just haven't used it. I need to get some other flours also.
I have two GF mixes to try in my bread machine Bob's Red Mill, Hearty Whole Grain Bread mix and Homemade Wonderful Bread mix. I will let you know how they turn out.
Thanks, Marti
"Be kinder than necessary, for everyone is fighting some kind of battle"
Marti,
The xanthan gum takes the place of gluten in baked goods. I could immediately tell the difference when I mixed up the two doughs. I made the Cinnamon Swirl bread without the xanthan, and it was like a cake batter when I poured it into the pan. Also, the bread was crumbly, like a muffin or a coffee cake.
When I added the xanthan to the Jalapeno Cheese Bread, it immediately stiffened up and became more like a lump of unkneaded bread dough. Fairly thick and sticky, you know?
I haven't had a chance yet to get much research done. But I did buy a pasta at the health food store yesterday morning that was made from quinoa. I made mac and cheese for dinner last night, and it was very good! We couldn't tell the difference between the quinoa pasta and the durum wheat pasta at all. I could only eat a small portion before I felt stuffed!
I'm so glad we're doing this together! This is fun!
Vic
The xanthan gum takes the place of gluten in baked goods. I could immediately tell the difference when I mixed up the two doughs. I made the Cinnamon Swirl bread without the xanthan, and it was like a cake batter when I poured it into the pan. Also, the bread was crumbly, like a muffin or a coffee cake.
When I added the xanthan to the Jalapeno Cheese Bread, it immediately stiffened up and became more like a lump of unkneaded bread dough. Fairly thick and sticky, you know?
I haven't had a chance yet to get much research done. But I did buy a pasta at the health food store yesterday morning that was made from quinoa. I made mac and cheese for dinner last night, and it was very good! We couldn't tell the difference between the quinoa pasta and the durum wheat pasta at all. I could only eat a small portion before I felt stuffed!
I'm so glad we're doing this together! This is fun!
Vic
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