Category: Buns/Crusts/Bread

Paleo Biscuits (Gluten Free/ Vegan/ Dairy Free/ Nut Free)

I’ve been playing with Paleo baking much more these days. I have also been trying to make more nut free recipes as there are so many people that can’t have nuts.  These biscuits are so easy to make and delicious! Great to add strawberry jam onto.

Paleo-Biscuits

Paleo Biscuits (Gluten Free/ Vegan/ Dairy Free/ Nut Free)

1/3 c. tapioca starch

1/3 c. coconut flour

1/3 c. ground flax

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. sea salt

3 Tbsp. coconut oil (or butter if not vegan and dairy is tolerated)

1 Tbsp. lemon juice

2/3 c. milk alternative

Preheat oven to 450 degrees

Whisk together tapioca starch, coconut flour, flax, baking powder, baking soda and salt. Mix in coconut oil. Stir in lemon juice and milk. Scoop onto parchment paper lined cookie sheet.

Paleo_Biscuits

Bake for 17-18 minutes. Makes 6.

Shared On: Fat Tuesday, Tasty Tuesday, Waste Not Want Not, Allergy Free Wednesday, Healthy Vegan Fridays, Savoring Saturdays

 

Paleo Pizza Crust (Gluten Free/ Dairy Free/ Vegan/ Nut Free)

So it was Friday night and I wanted pizza… So I get out all my flours and such and start creating a wonderful pizza crust. Well, not really. The first paleo pizza crust I made was hard and far too chewy… After some okay pizzas, I can now have a great paleo pizza!!

I still make my hubby his traditional wheat, yeast, and dairy filled pizza… My days for that pizza have been far over for quite a while. I am very happy to say that I get to enjoy my pizza just as much as he enjoys his!

You can use whatever topping that you prefer, as well as a traditional tomato based sauce or a pesto base. Both are absolutely fabulous!

Paleo.Pizza

Paleo Pizza Crust (Gluten Free/ Dairy Free/ Vegan/ Nut Free)

Crust:

2/3 c. tapioca or arrowroot starch

1/3 c. coconut flour

1/3 c. ground flax

1 tsp. ground basil (or Italian seasoning)

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. sea salt

1 c. water

2 Tbsp. olive oil (or desired oil)

1 Tbsp. apple cider vinegar (or lemon juice)

Preheat oven to 425 degrees.

In a medium size bowl, whisk together tapioca, coconut flour, flax, basil, baking soda, baking powder and salt. Then add in water, oil and vinegar. Stir thoroughly. Spread batter out onto a parchment paper lined baking sheet. Bake for 15 minutes.

Then remove from oven and top with tomato sauce or Pesto (not if nut free) and add your favorite pizza toppings

I also make a batch of Cashew Cream ( not if nut free) to top off my pizza.

After adding your toppings, bake for an additional 15 minutes.

Paleo Pesto-Pizza

Shared On: Savory Saturdays, Fat Tuesday, Tasty Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Healthy Vegan Fridays, Real Food Recipes, Mix It Up Mondays

 

 

Simply Made Buns (Gluten Free/ Yeast Free/ Dairy Free/ Egg Free)

Since I had other food allergy testing done in June, and found out I need to limit my eggs, I’ve been trying to bake more without eggs. Well I have several egg free recipes on the go, but I have finally perfected my egg free buns!! Yay!! They taste even better (in my opinion), than my other bun recipe that contains eggs.

I am finding that the longer I am away from my old foods and the more foods I have to limit, the broader I look to create new and interesting recipes! I am grateful that I have the ability to create recipes and that I can share them with everyone!

Simply Made Buns

These buns can be whipped up in just ten minutes and can bake while dinner is cooking 🙂

Simply Made Buns- Gluten Free/ Yeast Free/ Egg Free/ Dairy Free

3/4 c. gluten free flour mix

1/2 c. teff flour (or just extra flour mix)

1/2 tsp. xanthan gum

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

2 Tbsp. ground chia

1/3 c. plus 1 c. water

2 Tbsp. apple cider vinegar

1/3 c. olive oil

Preheat oven to 400 degrees.

Mix the ground chia with 1/3 c. water and set aside. (This will be your eggs)

In a medium size bowl stir together flour mix, teff flour, xanthan gum, baking powder, baking soda, and sea salt.

Add chia water  mixture to dry ingredients. Then stir in remaining water, apple cider vinegar, and olive oil.

Divide batter into six buns, into greased pan. I use this pan that is 3 1/2 inches.

 

You could also use bowls.

 

Bake for 20-22 minutes, depending on how many buns you have and how big they are.

Simply Made Sausage Buns

To make sausage buns, form the shape of a sausage out of foil. Grease and pour your dough into them. I make four of them. These buns need to cook approximately 24-26 minutes, depending on the size of buns.When using, I cut a triangle shape horizontally out of the bun so the sausage has a place to sit.

Sausage Buns

These buns keep well in a covered container on the counter for two days. They also freeze well.

You may also like:

Shared On: Wellness Weekend, Lunch Box Love, Make Your Own Monday, Gluten Free Round Up, In and Out of the Kitchen, Slightly Indulgent Tuesday, Traditional Tuesdays, Waste Not Want Not, Gluten Free Tuesday, Gluten Free Wednesdays, Allergy Free Recipes, Creative Wednesdays, Healthy 2Day Wednesdays, Tasty Traditions, Real Food Fridays, Gluten Free Fridays, Whole Food Fridays, Food On Friday

Spiced Apple Grain Free Scones (Gluten Free/ Grain Free/Dairy Free/ Egg Free/ Paleo/ Refined Sugar Free/ Vegan

I had some more blood work done to determine what other foods were bothering me… Among other things, eggs came up. I will not be giving up on eggs completely. I will no longer be eating them on their own and will be doing less baking with them.

I wanted to make some grain free scones anyway, so I figured that they may as well be egg free as well 🙂 I’ve sweetened them with homemade apple butter. Delicious!!

Spiced Apple Grainfree Scones

Spiced Apple Grain Free Scones (Gluten Free/ Grain Free/ Paleo/ Dairy Free/ Refined Sugar Free/ Egg Free/ Vegan)  

2 c. almond flour/meal

1/2 c. tapioca starch

2 tsp. baking powder

1 Tbsp. ground cinnamon

2 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. sea salt

2 Tbsp. ground flax

6 Tbsp. water

3 Tbsp. apple butter

4 Tbsp. coconut oil

1 medium apple- diced

2 tsp. palm sugar (optional for sprinkling on top of scones)

Preheat oven to 400 degrees.

In a medium bowl whisk together almond flour, tapioca starch, baking powder, spices and sea salt; set aside.

In a small stir together flax, water, apple butter, and coconut oil. Pour wet into dry and stir until mixed thoroughly.  Add in diced apple.

Drop by tablespoon onto parchment paper lined cookie sheet. Flatten slightly with a fork. Sprinkle palm sugar on top if using. Bake for 18-20 minutes.

Let cool and store in an airtight container for up to three days. These also freeze well.

Grain Free Spice Apple Scones

You may also like my Blueberry Scones, Banana Muffins, or Shortbread Cookies,

Shared On: Lunch Box Love Make It Up Monday, Make Your Own Monday, Gluten Free Round Up, Slightly Indulgent Tuesday, Waste Not Want Not, Tasty Tuesdays, Traditional Tuesdays, Gluten Free Wednesdays. Allergy Free Wednesday, Whole Foods Friday, Gluten Free Fridays, Wellness Weekend

Hamburger Buns (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)

So with summer coming I wanted to start playing with a bun recipe. I used to have one, but you get to the point that the old recipe just isn’t good enough. For the past two years, I have eaten my hamburger on a plate with a fork and knife. Although many people choose not to have a bun, I really wanted to be able to pick up my burger 🙂

So as I said, I have been playing around with the recipe. As you know I can’t have yeast, so it is more of a challenge. I did figure that if I could make Bread work then buns wouldn’t be that difficult… First try was good, but the second try was even better!

Just remember that these buns don’t have to be just for hamburgers. They can be used for any kind of sandwich that you would use a regular bun for.

Enjoy 🙂

Hamburger Buns

Hamburger Buns (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)

3/4 c.gluten free flour mix

1/2 c. teff flour ***

1/2 tsp. xanthan gum

2 1/2 tsp. baking powder

3/4 tsp. baking soda

1/2 tsp. sea salt

3 eggs

2 1/2 Tbsp. olive oil

1/4 c. water

1 Tbsp. raw apple cider vinegar

Preheat oven to 375 degrees.

Whisk together flour mix, xanthan gum, baking powder, baking soda, and salt. Set aside. In another bowl, stir together eggs, oil, water, and vinegar. Add dry mixture to wet and stir thoroughly.

You can use a pan like mine that has 3 1/2 inch spots.

 

You can also use 4-5 inch oven ready glass bowls.

 

Drop spoonfuls of dough into greased pan. This makes  5-6  buns depending on how thick you want them.

Bake for 18-21 minutes (depending how big you are making them), or until slightly firm to the touch.

*** You can make the buns with 1 1/4 c. of the gluten free flour mix if you don’t want to use the teff flour.

Here is my hamburger with just flour mix.

Hamburger Buns

Shared On: Gluten Free Round Up, Make Your Own Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Gluten Free Fridays, Whole Food Fridays,

Easy Cauliflower Crust Pizza (Gluten Free/ Dairy Free/ Grain Free)

There are many of these recipes out there. It’s the same idea as my Spaghetti Squash Crust Pizza

I figured that with summer coming and the layers of clothing starting to come off, that everyone would love another low carb pizza crust. If you are not worried about carbs then you can always try my regular Pizza Crust.

Oh my goodness!! 🙂

This is the ultimate in guilt free pizza enjoyment!

After playing with this, I am quite pleased!! I hope that you are as well.

Cauliflower Crust Pizza

Cauliflower Crust Pizza (Gluten free/ Dairy Free)

1/2 head of cauliflower (approximately 4 c. after it is riced-How to Make Riced Cauliflower)

2 eggs

1/2 c. Daiya mozzarella cheese-for dairy free (or whatever shredded cheese)-Additional cheese for on top

2 tsp. dry basil

3 cloves garlic- minced (or less if you prefer)

Put the riced cauliflower into a glass bowl and microwave uncovered and no water for 6 minutes.**

Let it cool slightly. (This is so you eggs won’t cook mixing them into the hot cauliflower)

Cauliflower Crust Pizza

Mix in eggs, cheese, basil, and garlic.

Preheat oven to 450 degrees

Spread onto parchment paper lined cookie sheet. You can make it as thin or thicker if you would like.

Bake for 15-20 minutes or until edges start to brown.

Remove from oven and top with sauce(i even add Pesto to my pizza) and whatever toppings you enjoy.

Pop your pizza back in under broil to melt the additional cheese.

002

You can make a 9″ by 13″ pizza with a half of a cauliflower. If that is all you are eating, then it’s two servings.

A half batch makes a 9 inch crust- one serving.

** If you do not own a microwave or do not like using one, then you can put your cauliflower into a frying pan with one teaspoon of coconut oil and saute on medium heat for approximately 6 minutes- stirring constantly. Another method is to put the cauliflower into boiling water for 3 minutes, but you have to drain it well, then use a tea towel to squeeze the all liquid out.

Shared On: Gluten Free Fridays, Swap N Share Sunday, Mix It Up Monday, Gluten Free Round Up,    Make Your Own Monday, Allergy Friendly Friday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesdays, Waste Not Want Not, Allergy Friendly Wednesday, Healthy 2Day Wednesday, Foodie Friends Friday

Basic Pie Crust (Gluten Free/Dairy Free/ Refined Sugar Free)

So I have been playing with pie crusts for a while. I really enjoy making the grain free crust for my Chocolate Cream Pie, as well as my shortbread crust for my Apple Pie.

Well I keep getting emails asking for a regular pie crust recipe… To tell you the truth regular pie crusts have always worried me. In my old life, (before food allergies) my pie crusts were always a bit tough. They were never very good. As the emails kept up, I kept practicing…

I am finally happy with this pie crust!! Nice and flaky!!
It is great as a savoury quiche crust, as well as a lovely fruit pie. Everyone else loves it as well..
I hope that you enjoy it!!!

Basic Pie Crust

1 3/4 c. gluten free flour mix
1 tsp. xanthan gum
1/2 tsp. sea salt
1 Tbsp palm sugar– optional
1/2 c. shortening-cold ( or coconut oil)
1 Tbsp. lemon juice or apple cider vinegar
3-4 Tbsp. cold water

If you have a food processor this is so much easier… If not your have to cut in the shortening with a pastry cutter or with a fork.

Place your flour mix, xanthan gum, salt, and sugar into your food processor and mix.
Cut you shortening into small pieces and add to the flour mixture.

Then pulse the food processor (or if you don’t have one, this is where you cut in the shortening).
Pulse until mixture resembles oatmeal or peas.

Add in lemon juice and 2 Tbsp. of water to start. Pulse food processor, adding water a little at a time until dough is combined to form a ball.

Put dough onto plastic wrap in the shape of a disk or ball, wrap and place into the refrigerator for at least an hour.

Then put dough onto waxed or parchment paper that has been sprinkled with a little flour. Cover with plastic wrap and roll out dough.

Remove the plastic wrap and invert the dough into a pie plate. Press into pie plate, adding pieces to make the top of the crust. Use extra dough for a few tarts or lattice top.
*Bake filled pie at 400 degrees for 20 minutes, then reduce the temperature to 350 degrees for 40-45 minutes or until crust is golden.

 

*Unfilled crusts need to be have holes poked in it with a fork. Bake 350 degrees for 20-25 minutes or until crust is golden. Cool and fill as desired.

Spaghetti Squash Crust Pizza (Gluten Free/ Grain Free/ Dairy Free)

So I have said before that you need to think outside the box when having food allergies. Things need to be done differently. When I first figured out about my food allergies I searched the internet for hours and hours trying to find recipes.
One thing I keep trying to find were pizza recipes. I do have a good pizza dough recipe now, but before I figured out the dough recipe, I made up a different crust recipe.
Some recipes I found were all cheese(which wouldn’t work because I can’t have dairy). At that time I introduced myself to spaghetti squash. I had remembered a recipe using macaroni, eggs and Parmesan cheese to make the base of a pizza casserole. Since the spaghetti squash worked well as a pasta, I thought it may work for this. I have used Tre Stella Romano cheese because it is made of sheep’s milk, and I’ve also used rice flour. Both turn out about the same.
I haven’t figured out a way to make it so you can pick up the pizza, but it’s great with a fork.
Last New Year’s Eve I made it for a party we went to and everyone loved it!

Spaghetti Squah Pizza Crust

Spaghetti Squash Crust Pizza (Gluten Free/ Grain Free/ Dairy Free)
Preheat oven to 350 degrees

1/2 cooked spaghetti squash
2 eggs
2 tsp. basil
1/2 c. almond flour

Mix everything together and spread out on a parchment paper lined baking sheet. Bake for 15 minutes.

101_0107

 

Take out and top with sauce, toppings and Daiya Cheese. Bake for another 10 minutes.

101_0108

You may also want to try my Cauliflower Pizza Crust as well as my Regular Pizza Crust.

 

Basic Drop Biscuits (Gluten Free/ Dairy free)

When the weather still a little cooler I’m making a lot of soups, stews and chili. That also means I need something to dip into them. So I end up making biscuits. Drops biscuits are an easy way to make a nice meal great!

Basic Drop Biscuits

Basic Drop Biscuits

1 3/4 c. gluten free flour mix
1 tsp. xanthan gum
4 1/2 tsp. baking powder
1/2 tsp. salt
4 Tbsp. coconut oil (or dairy free margarine )
1 c. almond milk (or desired milk)

Preheat oven to 450 degrees
Mix dry ingredients together. Cut in margarine with fork, then stir in milk. Drop by spoonful onto parchment paper lined cookie sheet.
Bake 15-18 minutes. Makes six large biscuits.

Food 106

Basic Bread (Gluten Free/ Yeast Free/ Dairy Free/ Refined Sugar Free)

This is the first sandwich that I have had and “enjoyed” in over 2 1/2 years! (I have had many since)

Basic Bread
I have been trying to make a basic bread recipe for over two years. I would make several loaves, fail miserably, and throw them away. (Alright, after a while I started putting it through the food processor and making bread crumbs)

I was never satisfied with the bread that I ended up with. It was the same as the frozen gluten free/ yeast free stuff you can buy in the stores.  I had truly missed the taste of yeast filled bread.

Over the last few weeks I have had many people email me asking where my bread recipe was.
Hmm… Okay, so back to the drawing board.

After making approximately ten loaves of bread this week, I have made a very decent bread. (yes I say decent because I am still yearning for yeast bread)

033
I was very excited to see this bread and even more excited after I ate it.
Its light and fluffy. Such a nice change.
Possibilities are endless as to what I can eat and take in my lunch now.

Basic Bread 

1 1/2 c. gluten free flour mix
1/2 c. sorghum flour (if you don’t have or want sorghum just use an extra 1/2 c. flour mix)
1 tsp. xanthan gum
1/4 c. ground flax
5 tsp. baking powder
2 tsp. baking soda
1/2 tsp. sea salt

5 eggs
1/3 c. coconut oil- melted
1/2 c. water
2 Tbsp. Bragg’s apple cider vinegar

Preheat oven to 350 degrees
In a medium bowl, whisk together flours, xanthan gum, flax, baking powder, baking soda, and salt.
Set aside.
In another bowl, beat the five eggs, then add coconut oil, water, and vinegar. Beat well.
Add dry ingredients to the wet ingredients. Mix well. Pour batter into greased 5 by 7 inch loaf pan.
Makes one loaf.

028
Bake for 35-40 minutes or until toothpick comes out clean.

034

This bread will stay nicely wrapped in plastic on the counter for about three days.
( If it stays around that long) 
It freezes well, but you may want to slice it, then freeze it.

Makes one loaf.

 Shared On: http://poorandglutenfree.blogspot.ca/2013/04/waste-not-want-not-wednesday-25.html, Lunch Box Love, Food on Friday

%d bloggers like this: