Giving in to (gluten-free) bread

Gluten free perfection a la Karina

Ever have one of those days? Where you try to think about everything and anything except for the one thing you're craving most?

Today was one of those days. I know in my last post, I talked about heading down a more grain free path. I've actually been doing pretty good so far. Not strictly Primal/Paleo, but I've been trying to reduce the number of carbs and actual grains consumed. The problem I've run into is being sick.

In the wee hours of the morning on Tuesday, I awoke with severe cramping. It wasn't just my stomach, or my usual food reaction or womanly cramping either. No, these cramps started just below my breasts, and traveled in waves down to my pelvis. This was the weirdest pain I have ever felt, with waves of pain traveling down my body every 5-10 seconds. I went downstairs and heated up my corn bag. I tried laying in different positions (lying on my right side seemed the least unbearable). I tried going to the bathroom, drinking water, stretching, everything I could think of. In the end, I just cried. And, yes, to answer my husband's favorite question, it helped! Ok...no, not really.

Finally, after an excruciating hour, I woke my husband up, and asked him to go downstairs and get the Pepto (didn't feel like I could make it down and up again). I took it, but was still really worried. My husband got online and did some googling. We figured, whatever was going on, most serious stomach problems seem to develop over a period of 12-24 hours. So, we went back to bed, and made plans to call the doctor in the morning. The Pepto finally kicked in, and I was able to sleep again.

I got up for work a couple hours later, and the pain seemed to be at bay. I was hesitant to go to the doctor if the pain hadn't returned, considering I had a busy day ahead of me. So I waited. I wondered if it had been food related, so I trashed everything I'd eaten the day before that was out of the ordinary for my diet.

The lack of sleep caught up to me mid-morning and threw me into a headache. Which wasn't helped by the fact that starting around lunchtime, everything edible sounded repulsive to me. So I had a hard time choking down food. Then in the afternoon, I started feeling some cramping/aching. Not as severe as the nighttime episode, but also unlike cramps that I normally experience.

And I've felt like that ever since. Any time I bend over, turn to the side, basically move my core in any way, I feel the pain. Also when I'm just sitting, I can feel the ache. And the nausea/selective appetite has been pretty bad. I still don't know what's going on, but I plan on calling the doctor tomorrow morning.

So anyway, back to that mouth-watering photo above. What does all of this have to do with me and my plans for a grain free diet? Well, one of the only things that has been remotely appealing the past few days has been Corn Chex cereal with homemade almond milk. I've been eating that for breakfast (and even a dinner or two).

I have had a hard time eating breakfast over the last few years, dealing with some nausea, which my doctor believes to be related to my hypoglycemia. I love breakfast foods, and I generally eat within an hour of getting up, but some days it's a struggle. That's what this week has been, only it's been pretty much the same story with every meal of the day. So finding appealing foods has been difficult, especially when trying to eliminate one of the staples in my life - gluten free grains.

Ever since Karina, everyone's favorite Gluten Free Goddess, posted this recipe on Tuesday, I haven't been able to get it out of my head. Up until today though, I've been so busy, and haven't even had time to think about baking. But I woke up this morning, and it was pouring rain. What did this mean? Baking!!

Yes, having a day cool enough to bake in June in Utah is not common. If I plan on baking something during the summer, normally I will do it at the very end of the day, when I can open the windows to cool the rest of the house.

Luckily, I had a few recipes that needed making this week!

So, I gave in and made the bread. It turned out to be pretty good. It is denser than a lot of breads, but it's hearty. I loved the tang of the olives in it (would probably double them next time), and it made for a great dipping bread. I had it for dinner with some tomato soup.

I substituted a couple of things - sorghum flour instead of brown rice, buckwheat instead of rice bran (I couldn't find anything online for a good sub for rice bran, so I just guessed).

I will keep you all up to date on my stomach issues. If anyone has any suggestions, please send them my way!

And if you feel like baking on a cool summer's eve, make this bread!

A fantastic bread recipe!

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So...my post from yesterday. I was so distraught for not being able to find that bread recipe! As I was lying in bed, at 3 am, it occurred to me that my iPod does indeed have a history button, and if I checked it, I should be able to find the recipe I pulled up last Sunday. So I repeated the thought over and over in my head as I was falling asleep, as I was too tired to get up and check the iPod just then. Sure enough, this morning I found it!! Hooray!

The recipe is from Amy over at Simply Gluten & Sugar Free.
It originates from this recipe by Karina, the Gluten Free Goddess.

I've been making Karina's version for awhile now, and love it. However, last week, I was looking for a heartier, more "whole-wheat-like" gluten free bread. I tried this recipe last Saturday, but it didn't fly. So I moved on. I am so very glad I did! I really love this new bread.

So that I will never forget this recipe again, I am going to post it where it will be easily accessible...as well as for you all to enjoy!

Gluten Free Whole Grain Bread
adapted from Simply Sugar & Gluten Free

2/3 c sorghum flour
1/2 c buckwheat flour
1/2 c millet flour
3/4 c cornstarch
2 1/4 tsp xanthan gum
1 1/4 tsp salt
3/4 c milk/substitute (almond milk works great)
1/2 c water (you can just use all water as well if desired)
1 tbsp instant yeast
3 tbsp sugar (or can use 1-2 tbsp honey or agave)
1/2 c eggwhites (or 2 eggs, beaten), at room temperature
4 tbsp extra virgin olive oil
1/2 tsp cider vinegar
1/2-1 tbsp seeds to top bread (I've used sesame and combination of sesame and flax)

Heat milk/water in a small bowl until it is about 110 degrees F. Mix in the yeast and 1 tbsp sugar (or half of the agave). Cover and let rise for at least 5 minutes.
Mix together the flours, xanthan gum and salt in a stand mixer. Add all the wet ingredients, starting with the yeast. Beat for 1-2 minutes, until everything is mixed well. The consistency will be more like a batter than bread dough.
Pour into a greased loaf pan. Smooth the top using wet fingers or a wet spatula. Top with seeds. Cover with a towel and allow to rise for at least 20 minutes in a warm spot.
Preheat oven to 350 degrees F. Bake bread for 35-45 minutes, or until it sounds hollow when you tap the top.
You can remove the bread from the oven, take it out of the pan, and cool, or if you like the crust to be a little crustier, you can remove it from the pan and place the loaf on a cookie rack. Return to the oven for about 10 more minutes. Keep an eye on it so it doesn't get too dark.
For best results, let it cool completely before trying to cut.
Makes 1 delicious loaf.

Enjoy!

Notes:
I don't have a bread maker, but you can follow the directions on Amy's site if you have one.
The recipe originally calls for potato starch. I used cornstarch b/c I don't tolerate potatoes.
I used the sugar b/c I was out of agave, and it's worked great both times I've made it.
As with most gluten free breads, this is best when served toasted or warmed. It also holds up pretty well for sandwiches.

doesn't it look amazing??

Help! Looking for GF Goddess Bread Variation

Ok, I have a confession to make. I love to spend hours weekly browsing through other people's blogs to find new recipes. That's not really the confession part, tho...we all do that right? Heh...

Anyway, my new iPod touch....I LOVE it! It makes the whole finding good recipes, then taking them to the kitchen easier, since I don't have to print or copy down recipes. I just pull them up online on my little iPod, and follow along. The problem I have now, is that I don't always keep track of the recipes I try. I'm not saving them to my computer, I don't have a paper copy to file away. Therefore, when I want to make a certain recipe again...I DON'T HAVE IT :(

I've gone back through the blogs I follow for the last month or so, looking for a certain recipe, and can't find it.

My question is, have any of you posted or seen a recent recipe for this amazing Gluten Free Goddess bread recipe (only modified a bit)? I swear I read it. But part of me is thinking maybe I just experimented with different flours. I don't know. All I know is I love this bread, but even more, I loved the variation I made last weekend. And now I don't know what I did...and I don't want to make it wrong.
Your help is appreciated.

GF Bread. Anyone know what I did RIGHT?

So, since I tried this recipe, I've made about a loaf a week. I love it! It's the best gluten free bread ever!
Typically, the ending result looks similar to this:



However, this weekend, my loaf sprang to life, and almost doubled in size! This is nearly comparable to "real" white bread size. I thought about laying it next to a piece of Luke's gluten-bread, but didn't want to risk having to waste a perfectly delicous piece of bread!

The only thing I can think of that I *thought* I'd done wrong, was that I think my water was a little cold, so my yeast didn't proof. At all. I almost threw it out. Could that have been the key? Anyone? Oh, I suppose I also used a real egg, rather than just egg white product. Hm, can't think of any other differences. Also, I've started proofing my yeast separately (so that I can mix it better), but I've done it a few times.

I'll post the recipe again, maybe you can help me figure it out.


Delicious Gluten Free Bread
(Original recipe found here )

2 1/2 cups sorghum flour blend*
2 tsp xanthan gum
2 tbsp acacia fiber (I add this to all my baked goods, b/c it helps with an irritable bowel)
1 1/4 tsp salt
1 tablespoon instant dry yeast
1 1/4 - 1 1/3 c warm water
2 tbsp honey or agave nectar
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 egg
1-3 tsp sesame/hemp/flax seeds

Whisk together flour, xanthan, acacia, and salt. Pour yeast, warm water and agave in a medium bowl, and mix gently. Let sit for about 5 minutes to let the yeast rise. Add wet ingredients to dry ones, then mix everything on medium speed for about 3 minutes. It will be really sticky and cake-batter-like. Not very bread-doughish.

Scoop dough into a 1.5 lb loaf pan. Smooth dough out using wet fingers (frequently re-wetting them). Sprinkle seeds over the top. Cover pan with a towel and allow to rise for 20 minutes in a warm spot.

Preheat oven to 350 degrees. Bake bread for 35-60 minutes (depending on altitude. Mine only took 35 minutes). Remove bread from pan, and transfer to a wire rack. Place the rack in the oven, and bake for an additional 10 minutes (you could just put it straight on the oven rack, but mine is super dirty :P). Bread should sound hollow when tapped. It should also be lightly golden on top.

Remove from oven, and cool completely on wire rack.

Banana Chocolate Chip Muffins

Yes, I've been on a roll tonight. It's been awhile since I posted new recipes, and then BAM! Overload. Sorry about that. Been a bit preoccupied.
I worked almost 100 hours this pay period. I've been catching up on several weeks worth of Heroes, House and Dollhouse. I've been emerged in the sixth Harry Potter book, which I'm listening to again. I've been pretending to take care of the house. And I've been trying to figure out what's wrong with what I'm eating these days. I've been busy.
I think I figured it out! The latest culprit in my stomach's attempted murder mystery. ONIONS! I made this huge batch of veggie stock a couple weeks ago, and used it to make several fabulous soup/stew recipes (which I shall post soon).
No matter which of these great recipes I ate, I was very sick! Frustratingly so. So I ate every ingredient I could think of that was common in the recipes, sort of a reverse elimination diet...and came to the conclusion that it is probably the onions. I've never really been a huge onion eater, per se, but I do enjoy the flavor. So, we'll give onion powder a try in a couple weeks, see if that will be an adequate substitute.
But, I've deviated from my original subject. These delectable creations!



They are divine! Again, I must praise Karina! Although, I do rather enjoy her photos of the "jumbo" muffins. I don't have a jumbo muffin pan. I think these are still pretty good, for being regular-sized.
Original recipe here.

Banana Chocolate Chip Muffins
Makes about 1 dozen

3 ripe bananas, peeled and mashed (I used 2 bananas + about 1/4 c applesauce)
1/4 c light olive oil
1 c light brown sugar (I actually only used 1/2 cup)
2 tsp vanilla extract (make sure it's gluten free!)
1 egg
1/2 c sorghum flour
1 c Featherlight flour mix*
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp xanthan gum
1 tsp cinnamon
1/4 tsp nutmeg
1/2 c mini chocolate chips (Enjoy Life brand are great for those avoiding dairy), or 1/2 c chopped nuts, or 1/2 c dried fruit

Combine wet ingredients in a large bowl. Make sure there are no big banana chunks (that's really gross if you get a bite of that!). Mix dry ingredients together in a separate bowl. Add dry ingredients to the wet ones. Beat until smooth. Add a couple tbsp of milk/non-milk substitute if needed. Add the chocolate chips/nuts/fruit.
Preheat oven to 375 degrees F. Spoon into greased or lined muffin cups. Bake for 15-20 minutes. Use a toothpick or a butter knife to check (should come out clean).
Cool muffins for a few minutes in the pan, then transfer to a wire rack.
Best served warm. Can be easily reheated in the microwave (and throw in the toaster oven for a minute afterward if you like).

The banana flavor in these was not overwhelming, like you get in banana bread. It may have been the chocolate. Whatever it was, they were moist, flavorful, and delicious!
Next time, I might decrease the chocolate chips to about 1/3 cup, and add some finely chopped pecans (enough to make up the difference to 1/2 cup). Or maybe mix dried cranberries and chocolate chips...mmm! These were good, but not too dessert-ish. I would recommend halving the sugar like I did if you want them for a breakfast. They were on the verge of being too sugary for me. But not quite ;)
Now, if you want a dessert muffin/cupcake, try these. They taste pretty similar.

Seriously The Most Delicious GF Bread Ever

I found this recipe on Karina's blog the other day, and was itching to try it. Finally the weekend rolled around, and I got my chance. It was every bit as good as I had imagined. I finished off the last piece yesterday, and batch number two is baking in the oven right now. Here it is, in all it's glory, with a few minor adjustments. My third batch will hopefully give the millet flour a go, but I have yet to find it at any of the local HFS's...may have to order some online, just for this recipe.

Delicious Gluten Free Bread

2 1/2 cups sorghum flour blend*
2 tsp xanthan gum
2 tbsp acacia fiber (I add this to all my baked goods, b/c it helps with an irritable bowel)
1 1/4 tsp salt
1 tablespoon instant dry yeast
1 1/4 - 1 1/3 c warm water (I always go for baby-bath warm water)
2 tbsp honey or agave nectar
4 tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 egg (or, in my case, 1/4 c egg white. The original recipe is egg-free)
1-3 tsp sesame/hemp/flax seeds (I used 3 tsp flaxseed)

Whisk together flour, xanthan, acacia, and salt. Pour yeast on top, then add water and half of the agave. Let sit for about 5 minutes to let the yeast rise. Add additional wet ingredients, then mix everything on medium speed for about 3 minutes. It will be really sticky and cake-batter-like. Not very bread-doughish.

Scoop dough into a 1.5 lb loaf pan or a 7-8 inch baking pan (I don't have a bread pan that big yet). Smooth dough out using wet fingers (frequently re-wetting them). Sprinkle seeds over the top. Cover pan with a towel and allow to rise for 20 minutes in a warm spot.

Preheat oven to 350 degrees. Bake bread for 35-60 minutes (depending on altitude. Mine only took 35 minutes). Remove bread from pan, and transfer to a wire rack. Place the rack in the oven, and bake for an additional 10 minutes (you could just put it straight on the oven rack, but mine is super dirty :P). Bread should sound hollow when tapped. It should also be lightly golden on top.

Remove from oven, and cool completely on wire rack.

So far this bread has been great as an open-faced turkey and mustard sandwich, open-faced tuna sandwich, toasted with butter and garlic salt, toasted with homemade meat sauce on top, and fresh out of the oven with a dollop of cream cheese frosting (don't ask...I was so excited to have created a successful dairy-free cream cheese using Tofutti cream cheese, and didn't have anything to try it on!).

Next on the list, french toast! And maybe a grilled cheese sandwich (w/ DF cheese).



*Sorghum flour blend
1 1/2 c sorghum flour
1 1/2 c potato starch/cornstarch (I use corn b/c I can't tolerate potatoes)
1 c tapioca flour

Mix together in a large tupperware. Keep on hand for all your favorite recipes.