Tag: Yeast Free


Oct
2013

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

categories: Buns/Crusts/Bread, Egg Free Baking, Vegan

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


Apr
2013

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

categories: Buns/Crusts/Bread

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,


Apr
2013

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

categories: Buns/Crusts/Bread, Soft Diet
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


Apr
2013

Pizza Crust (Gluten Free/ Yeast Free)

categories: Buns/Crusts/Bread

Do you miss pizza? I did… I still can’t order it when I am out. Even if they have a gluten free crust, it would still have yeast and dairy that would make me so ill.

Believe me. Last year I decided that I would try one bite of my husbands regular pizza. I chewed that one bite ever so slowly,I thinking that everything would be fine… Was I wrong. I had such a bad asthma attack that I was sick for three days.

Now I just make many different versions of my own crusts. This is the most basic one:

Pizza Crust

Pizza Crust (Gluten Free/ Refined Sugar Free/ Yeast Free)

1 1/2 c.gluten free flour mix 2 eggs
3 tsp. baking powder 1/3 c. olive oil
1/2 tsp. xanthan gum 1/2 c. water
1/2 tsp. herbed sea salt
1 Tbsp. palm sugar

Preheat oven to 350 degrees. Mix dry ingredients in one bowl; wet in another; then add wet into dry. Mix.
Line a cookie sheet with parchment paper. Put a couple of tablespoons worth of dough onto paper, and spread around to make a flat six inch(or so) pizza crust. Makes about six of them.

Plain Pizza Crust

 

Bake for 17-20 minutes.You can either pop them in the freezer for future use or top with pizza sauce, toppings and dairy free cheese.I enjoy using Daiya Vegan Cheese.
Put back into the oven until cheese melts. I usually freeze the extra ones.