Gluten Free Quinoa Bread

quinoabread

quinoabread
One of the hardest things about being gluten free is getting used to the bread. Although I’m happy with Udi’s Gluten Free Bread (and am a Brand Ambassador for them), even now and then I crave a fresh, homemade loaf. I love the way bread is fresh from the oven.

What I don’t love is that making gluten free bread can be a little tricky.

The recipe that I’m sharing with you today is one of my favorites from The Gluten Free Quintessential Quinoa Cookbook.  I’ve made it countless times and it has never failed me.

One thing I have learned is that this recipe works best in a slightly larger bread pan.  I have used my glass pans but I’ve found the loaf comes out better when I cook it in my earthware pans, which are a little deeper.

Gluten Free Quinoa Bread

Rating: 51

Yield: 18 slices

Calories per serving: 127

Gluten Free Quinoa Bread

Ingredients

  • 1 ½ cups warm water, 105 to 110 degrees
  • 2 ½ tablespoons honey or maple syrup
  • 2 ¼ teaspoons active dry yeast
  • 1 ¼ cups toasted quinoa flour
  • 1 cup tapioca starch
  • 1 cup cornstarch
  • 2 tablespoons dry milk powder OR rice milk powder
  • 3 teaspoons xanthan gum
  • 1 ¾ teaspoons fine sea salt
  • 2 eggs lightly beaten OR flax eggs (2 tablespoons ground flax seeds + 6 tablespoons warm water)
  • 2 tablespoons melted coconut, canola or olive oil
  • Sesame seeds, optional

Instructions

  1. Lightly grease a 9 x 5 loaf pan.
  2. If using flax eggs in place of eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water. Mix well and set aside. (Skip this step if using eggs.)
  3. In a small bowl combine warm water and honey or maple syrup. Sprinkle yeast on top and stir gently. Set aside for 5 to 10 minutes, until it begins to foam.
  4. In a large mixing bowl, combine quinoa flour, tapioca starch, corn starch, milk powder, xanthan gum and sea salt. In a separate bowl combine yeast mixture, beaten eggs and oil. Add wet mixture to the dry ingredients and beat for 3 minutes at medium speed.
  5. Transfer to the prepared pan and use a spoon dipped in cold water to smooth the top. If desired, sprinkle with sesame seeds. Cover with a damp cloth and allow to rise for 1 hour.
  6. Place a small pan on the bottom rack of your oven. Preheat oven to 350 degrees. Add 1 cup of water to the pan in the bottom of your oven and then place the loaf in the oven on the middle rack. Bake for 40 to 45 minutes. Allow to cool in the pan for 5 minutes and then turn out into a wire cooling rack. Best stored in the refrigerator.

Notes

Servings 18, Calories 127, Carbohydrates 23g, Protein 2.2g, Cholesterol 18mg, Sodium 196mg, Fiber .9g, Sugars 3.3g

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Gluten Free Quinoa Cinnamon Bites

GFCinnamonBites

GFCinnamonBites
I have talked at great lengths about how my boys can rarely agree on anything when it comes to food. It is so bad that I tell Skye nearly daily that she is not going to be a picky eater, even though I’m pretty sure she has no clue what I am saying.  (Sadly, it doesn’t seem to be working either.)

So when they do agree, and do so enthusiastically, it is cause for celebration.

I have been making them Cinnamon Bites for ages, and they love them every time.  They are great on trips and an easy treat to have on hand.

When we decided to take the family gluten free, I was worried about how they would respond.  Alex, especially, has a hard time when dishes change in any way.  He drives me crazy quizzing me about everything being the same as last time before he will take his first bite of anything.

I debated even telling them that I was making them gluten free.  But given my little detective, I decided I had to come clean.

I crossed my fingers when Christian took his first bite.  I was afraid I was going to have a whole batch of these babies that I was going to end up eating.

Whew!  He loved them.

Next up Alex.  His smile said it all.

We now enjoy these Gluten Free Quinoa Cinnamon Bites and when Skye is bigger she can too!

In other news, I am happy to be offering one of my favorite books, QuinoaFit at a special discount for a limited time.quinoa-fit

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Let’s take a look at what you get:

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Desserts

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Gluten Free Quinoa Cinnamon Bites

Rating: 51

Gluten Free Quinoa Cinnamon Bites

This is one of my favorite uses for my multi-purpose pizza dough!

Ingredients

  • 1 lb quinoa pizza dough
  • 3 tablespoons butter or Earth Balance
  • ¼ cup brown sugar OR coconut palm sugar
  • ½ tablespoon cinnamon

Instructions

  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. Place another large piece of parchment paper on your counter and sprinkle with gluten free flour. Roll crust into a rectangle, sprinkling with additional flour as necessary to prevent sticking.
  3. Using a pastry brush, spread butter evenly on the crust. Combine cinnamon and sugar in a small bowl and sprinkle on top.
  4. Starting at the LONG side of the dough, use your hands to gently roll the dough tightly. (You will be forming a long log.) Cut the dough with a sharp knife or kitchen shears into small bites.
  5. Place on a parchment lined baking sheet and bake for 20 to 25 minutes, until golden brown. Store for two days at room temperature or a week in the refrigerator.

Notes

Servings 12, Calories 117, Fat 4.2g, Carbohydrates 19.1g, Protein 2.7g, Cholesterol 8mg, Sodium 180mg, Fiber 1.5g, Sugars 2.9g

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Strawberry Quinoa Muffins & Your Gluten Free Valentine’s Day

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I’ve been gluten free for almost two years now, and I have to tell you there are two things that are still challenging for me. The first is eating out and the second is holidays.

This makes holiday’s like Valentine’s day – where you typically do eat out – especially challenging. If you are gluten free, my goal is to make this Valentine’s day a little less stressful. I’m going to be sharing some new recipes that I’ve developed with Valentine’s Day in mind and also talking about some tips on how to eat out gluten free without spoiling the romance. Because lets face it, nothing is less romantic than spending 20 minutes grilling your waiter (when you only have a babysitter for 2 hours!) only to find that you are curled up in a ball with a stomach ache shortly after you leave the restaurant.

Step 1: Finding a Gluten Free Friendly Restaurant

If you are in a large city, this is a great resource for finding restaurants that are either gluten free or gluten free friendly. I also really like this one because it isn’t just limited to cities, has an iPhone app and also has reviews from other gluten free diners. I really like to read other peoples comments. (i.e. did they get sick after they ate there?) You can also get on websites like Yelp put in the keyword gluten free. When all else fails, simply put the city you are in and gluten free in your search engine.

Step 2: Do Your Homework

The first thing I do when I am going to a new restaurant is look at their menu online. This gives me an idea of their offerings and also lets me know if I am going to be restricted to one gluten free option or if they have a wide variety of offerings. I find it very stressful to go into a situation not knowing and that hardly encourages an environment for romance. Many times if the menu isn’t clear, I will also call ahead and ask questions. If they have gluten free bread, is it purchased (like Udi’s gluten free bread) or is it made by a local bakery? If it is from a bakery does this bakery also make bread with gluten in it and if so, what measures are taken to avoid cross-contamination? What about their salad dressings? Don’t assume that meat or veggies are a safe bet because both often have seasonings that contain gluten. You also want to make sure if you are going to be eating any fried foods (it is a special occasion after all) that the oil is not also being used for foods gluten containing foods. Most restaurants are very accommodating and happy to answer your questions as long as you don’t call during busy times.

Step 3: Know What You Are Getting Before You Go

Once I know what my options are going to be, I decide exactly what I am going to order before I go. I know I am not alone in this – but sometimes it can be really easy to say “just this once” I am going to splurge and have that pizza/bread/breaded chicken/chocolate cake. I find it much easier to stay on track if I decide in detail everything I will be getting before I get there.

If you have more questions about gluten free living, feel free to ask in the comments or stop by the Udi’s Gluten Free Community.

So now that we’ve talked about eating out gluten free without spoiling the romance, I am going to share my all time favorite muffin recipe with you. These Strawberry Quinoa Muffins are the perfect way to say I love you on Valentine’s Day. I happen to think they make a great breakfast most any day.

Gluten Free Strawberry Quinoa Muffins

Gluten Free Strawberry Quinoa Muffins

The optional sugar topping makes these muffins feel like more of a dessert!

Ingredients

  • 2 cups Self-Rising Flour Blend (see below)
  • 1/2 cups coconut palm sugar (or sugar of choice)
  • 1/4 cup packed Muscovado sugar (or brown sugar)
  • 1/2 teaspoon baking soda
  • 1 cup cooked quinoa
  • 2 tablespoons ground flax seeds
  • 2 large eggs or flax eggs (2T ground flax seeds + 6T warm water)
  • 1/3 cup melted coconut oil
  • 3/4 cup milk of choice
  • 1/4 cup applesauce
  • 2 teaspoons vanilla extract
  • 1 1/2 cups diced strawberries
  • Topping (Optional)
  • 4 tablespoons melted butter
  • 1/2 cup sugar of choice

Instructions

  1. Preheat oven to 425 degrees. Grease a twelve-cup muffin tin or line with muffin papers.
  2. In a large bowl, combine flour, sugars and baking soda. Stir to combine. Add flax seeds and cooked quinoa and stir until it is coated.
  3. In a separate bowl, beat eggs. Add in coconut oil, milk, applesauce and vanilla and stir to combined. Add to dry mixture and stir until just wet. Fold in strawberries.
  4. Scoop batter into prepared muffin tins. (I like to use an ice cream scoop.) Place in the middle rack of the oven and bake for 15 to 18 minutes, until a toothpick placed in the center comes out clean. Allow to cool on a rack for 5 minutes, then remove from muffin tin and place directly on the rack to continue cooling.
  5. If topping, place the melted butter in a small bowl and place the sugar in a separate bowl. Dip the top of the muffin into the butter and then carefully roll in the sugar.
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Self Rising Flour Blend

Ingredients

  • 1 1/4 cups millet flour
  • 1 cup white sorghum flour
  • 3/4 cup quinoa flour
  • 1/2 cup cornstarch or potato starch
  • 1/2 cup tapioca starch
  • 2 tablespoons baking powder
  • 2 teaspoons xanthan gum
  • 2 teaspoons sea salt

Instructions

  1. Combine all ingredients in a large storage container.
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Learn more about living gluten free! Visit http://udisglutenfree.com/community

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

Hearty Quinoa Bread

heartyquinoabread

Hearty Quinoa Bread | CookingQuinoa.net

Things are still kinda crazy around our house.  Skye aka Princess Fuss-A-Boo is still working on those four teeth and has gone back to getting up three times a night and starting her day at 5am.   She’s also working on pulling up, which involved no fear on her part and lots of falling and tears.

The boys are overtired because I keep falling asleep early and Dad stays up way to late with them watching movies.  Tired boys = Cranky boys.

All of this adds up to the fact that Mama needs some carbs and some chocolate.

There just may be a Chocolate Hazelnut Tart with a Quinoa Crust coming your way before Valentine’s day.  And some Strawberry Muffins.  Did I mention I made Mint Quinoa Brownies too?

Hmmm…yeah.  Going to need to spread those posts out a bit to keep the health factor up around here.

In the mean time, I thought I’d share with you one of my favorite bread recipes.  Because really, bread is my favorite carb.  This Gluten Free Hearty Quinoa Bread is from my Gluten Free Hardback, and I’ve had more than one person email me and tell me is is one of their all time favorite gluten free bread recipes.

Hope you enjoy!

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Hearty Quinoa Bread

Rating: 51

Ingredients

  • 1 tablespoon honey or maple syrup
  • ¼ cup warm water (105 to 110 degrees)
  • 2 ¼ teaspoons yeast
  • ¾ cup sorghum flour
  • ½ cup toasted quinoa flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 tablespoon xanthan gum
  • 1 ½ teaspoons sea salt
  • 1 cup sunflower seeds
  • 1/2 cup quinoa, rinsed
  • ¼ cup chia seeds
  • 3 eggs OR flax eggs (3 tablespoons ground flax seeds PLUS 9 tablespoons warm water)
  • ½ cup milk of choice
  • ¼ cup melted coconut oil, cooled slightly
  • ¼ cup organic molasses
  • 1 ½ tablespoons apple cider vinegar

Instructions

  1. Prepare a 9 x 5 loaf pan by spraying with cooking spray.
  2. In a small bowl combine honey and water. Sprinkle yeast on top and set aside for about 10 minutes, or until frothy.
  3. If using flax eggs, combine 3 tablespoons ground flax seeds plus 9 tablespoons warm water in a small bowl. Stir well and set aside.
  4. In a medium bowl mix together sorghum flour, quinoa flour, potato starch, tapioca starch, xanthan gum and sea salt. Add in sunflower seeds, quinoa and chia seeds and stir until well combined. In a large bowl or the bowl to your stand mixer combine (flax) eggs, milk, coconut oil, molasses and vinegar. Add the flour mixture to the egg mixture and beat on low for about 1 ½ minutes. Add yeast and beat for 3 minutes at medium high. Pour the batter into the prepared loaf pan. Place in a warm location and cover with a moist towel. Allow to rise for 1 hour.
  5. Preheat oven to 350 degrees. Bake loaf for 45 to 55 minutes, until the crust is a dark brown. Cool for 10 minutes in the pan and then turn out onto a cutting board.

Notes

Servings 16, Calories 164, Fat 7.9g, Carbohydrates 20.2g, Protein 4.6g, Cholesterol 31mg, Sodium 196mg, Fiber 2.9g, Sugars 4.3g

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Quinoa, Brown Rice & Sesame Crackers

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Quinoa-Brown-Rice-Sesame-Crackers Hello dear friends and fellow quinoa-lovers!

I’m Felicia, and I blog over at Dish by Dish , a space filled with personal stories and easy recipes.

It’s such an honor to be writing a post for Cooking Quinoa today, and this is possibly one of the best ways to begin the brand new year! Thank you dear Wendy for this lovely opportunity!

I don’t know about you, but I started this year with a determined resolve to eat cleaner and healthier. I didn’t put that as a resolution because my doctor recommended it; I just wanted to start the year right and try to reduce as much gluten from what I eat as possible.

Quinoa, with its high protein content and gluten-free nature, has obviously become an important ingredient in my diet these few days, and like I’ve mentioned many times at Dish by Dish, it’s sort of like a new friend with whom I find myself wanting to hang out more.

About a year ago, I first got acquainted with quinoa through other food blogs, and when the number of quinoa recipes in my “Favorites” list started accumulating, I eventually decided to overcome my fear and try cooking with quinoa.

I started off with easy salads – like this roasted vegetable and quinoa salad and this chicken quinoa salad with tomato and spinach, but I soon found myself wanting to explore more creative ways of eating with this nutrient-packed food.  I soon experimented with stir-fried sausage and egg quinoa , using quinoa as a substitute for rice in my favorite fried rice recipe. Hungry for more, I made quinoa cauliflower patties, and later, I even dared myself to use quinoa in this amazing chocolate quinoa cake.

Today I’m going to take you with me on my latest quinoa adventure – quinoa brown rice and sesame crackers.

Quinoa-Brown-Rice-Sesame-Crackers1

If you raised your eyebrows after reading the last sentence, don’t worry.  (I raised mine too at first.)

It may sound and seem and even look tough to make – and yes, the dough may be stickier than what you’re used to; and yes, perhaps it might take a little more time to prepare cooked brown rice, cooked quinoa, soaked flax seeds and toasted sesame seeds.

But dear friends, trust me on this, these are crackers that are completely worth every second of your time and every inch of your energy. I’ll bet my quinoa brown rice and sesame crackers on it.

They’re the sort of crackers that are crunchy and crispy and so incredibly addictive – the sort that leaves you wanting more, because they’re bursting with flavors of nutty quinoa, brown rice and the fragrance of toasted sesame seeds.

They’re…… so incredibly good!

There are just a couple of notes to make your life easier when you eventually make these crackers. Make sure to grease your parchment paper before rolling out the dough on it – this will ensure that the crackers turn out crispier and prevent them from sticking. And, make sure you roll them as thinly and as evenly as you possibly can. The thinner, the better!

 

Quinoa, Brown Rice & Sesame Crackers

Rating: 51

Quinoa, Brown Rice & Sesame Crackers

Adapted from My New Roots

Ingredients

  • 2 cups of cooked brown rice
  • 2 cups of cooked quinoa
  • 2/3 cups of sesame seeds
  • ½ cup of flax seeds
  • 1 tablespoon of soy sauce or gluten free tamari
  • 1 teaspoon of salt
  • 3 tablespoons of sesame oil

Instructions

  1. To start, combine ½ cup of flax seeds with ½ cup of water, and let the flax seeds soak for at least half an hour. (This flax seed-water mixture is used in place of an egg.) During the waiting time, you can prepare the rest of the ingredients.
  2. Toast sesame seeds until they turn fragrant in a dry skillet (no oil needed!), then remove from heat and reserve.
  3. In a food processor or blender, blend the cooled cooked quinoa, cooked rice, soaked flax seeds, salt, soy sauce and sesame oil until a dough is created. Depending on the side of your food processor or blender, you may need to do this in small batches – it may take up to four or five batches in order for the ingredients to be well blended together. Should the mixture be too dry, add ½ tablespoon of water at a time.
  4. Add the toasted sesame seeds and pulse to incorporate. The dough will be very sticky, don’t worry.
  5. Pre-heat oven to 350 deg farenheit (or 175 dec cel).
  6. Divide dough in three portions and place each portion between two pieces of greased parchment paper (use a clean brush to spread some oil over the parchment papers), and then flatten dough with a rolling pin (as thin and evenly as your possibly can)
  7. Remove the top parchment paper, and then use a knife to cut the dough into the shapes you like
  8. Brush a bit of oil over the dough and then bake for about 30 to 40 minutes or until the crackers are crispy. Note that it is possible that your baking time will vary because it depends very much on the thickness of your dough. It may even take up to an hour if necessary, don’t worry.
  9. When crackers are crispy, remove from the oven and let them cool for 5 minutes, then break the crackers according to the score lines which you cut prior to baking. If some of the crackers are still not totally cooked and crispy, return them to the oven and continue baking until crispy.
  10. Repeat with the rest of the dough.
  11. Store in an airtight container. Crackers best eaten within a week.

Notes

*Note, I noticed that after a couple of days, some crackers were no longer crispy. Easy solution: place them in the oven at 350 deg Farenheit/175 deg cel for 10 to 15 minutes and they get crispy again!

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Thanks for reading and have a happy, healthy new year!Felicia_Dish-by-Dish

Love,

Felicia
P.S. For more about my life and the recipes that I’m cooking, do drop by Dish by Dish whenever you wish! You are all very much more than welcome!

Low-Fat Cinnamon Walnut Loaf

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From Naturally Sweet & Gluten Free, photo by Celine Saki

I am so excited to have Ricki Heller here with us today! Not only is she sharing an amazing Cinnamon Walnut Loaf with us, but she was also kind enough to take the time to answer some questions about her new book and allergy friendly baking.

Some of you might remember Ricki, who shared these muffins and this salad with us before. For those of you who don’t know her, you can thank me now for the introduction. Not only is she one of the most wonderful people I’ve met in many years, she is also and absolute wizard in the kitchen, especially when it comes to baked goods. Did I mention that all of her recipes are vegan, allergy friendly AND refined sugar free? (Hence the term wizard.)

I was lucky enough to get my hands on her recent book, Naturally Sweet & Gluten-Free and I am absolutely blown away. First, it is utterly gorgeous. The boys came in while I was reading it and I ended up having to stop reading and flip through the book with them so that they could inform me of all the recipes I WOULD be making in the near future. :) If I didn’t love Ricki so much I might be a little upset by all the additional time I’ll be spending in the kitchen thanks to the boys infatuation with her scrumptious treats.

Good thing I found the time while Skye was napping to go back and read it carefully. I consider myself a pretty decent gluten free baker, but I learned so much from the introduction alone. It’s an amazing reference that I feel so lucky to have.

And then the recipes. So many amazing ones to choose from. The Cinnamon Buns are at the top of my list and will be making an appearance on Christmas morning. (I have a very weak spot for Cinnamon Rolls and they are one thing I really miss now that I’m Gluten Free.) I’ll also be trying the “Notella” (Chocolate Hazelnut Butter). The boys are craving the Butterschotch-Chocolate Chip Cookies, Peanut Free Peanut Butter Cookies (YAY! Alex has a peanut allergy so this is perfect!), and the Chocolate Mystery Cupcakes. And that is just a start.

 

Needless to say, I think you should all run out and get it now.

Now, here’s what Ricki had to say when we had a chance to chat:

1) Why did you decide to create a book of recipes that are “free-from” so many ingredients? Isn’t it difficult to bake this way?

Let me answer the second part of the question first: only at the beginning. At this point, I’m so accustomed to baking this way that honestly, no, I don’t find it difficult at all. But I do understand that for people who’ve just been diagnosed with celiac disease, or have just found out that they are allergic to eggs, or nuts, or whatever, yes, it can be devastating. Like anything else, though, we humans are infinitely adaptable, and we learn things over time. So, now that I’ve been cooking and baking this way for more than a dozen years, it’s just second nature. And I can assure any of your readers in the same situation that it will feel that way for them, too, in time.

In answer to the first part of the question, I created the book, partly, because this is the way I bake nowadays; so for me, this is what’s “natural” and what I know. But as someone who had to learn the ins and outs of “free-from” baking over time, I very much wanted Naturally Sweet & Gluten-Free to offer people an idea of what they can still achieve when they bake without gluten, eggs, dairy, sugars or whatever else might be missing in these recipes. As I’ve said many times before, living with food allergies or sensitivities need not feel like a culinary prison sentence. You can still enjoy all of the yummy treats you’re used to—and more. And people don’t even need to know that they’re “special” desserts!

2) For many people, the idea of gluten-free baking on its own is onerous. You’ve added vegan to the mix. Can you talk a little about how someone new to this kind of baking can accomplish this without feeling overwhelmed?

My best tip for people happens long before they start reading labels, or clearing out their kitchen, or go to the grocery store: it involves your attitude about the dietary changes, and the willingness to embrace a whole new way of cooking and eating. Think of it like visiting a new and exotic country, one that offers its own charms, and a native cuisine that is equally delicious to the one you already know, but a little different. When we go on holiday, we’re often willing to try out foods that we don’t necessarily eat at home. I think approaching a “free-from” diet that way can make all the difference for people.

In practical terms, I’d say the best thing you can do when starting out is to find one or two established experts whose work you trust, and just go with what they do for a while. So, when I first started baking with alternative ingredients, I bought a couple of cookbooks by authors I knew, and used their recipes exactly as written for the first few months. Once I was familiar with all the vegan egg substitutes, or once I was comfortable with the different kinds of gluten-free flours, their tastes and textures, and so on—then I ventured into starting to experiment with my own recipes.

Like anything else, it will take a while to acquire new skills. If I could find a reliable recipe for gluten-free, vegan brownies when I was new to the diet, why would I fiddle around on my own and make mistakes? Many of these ingredients are not exactly inexpensive, so you don’t want to have to throw away your mistakes. I think it’s better to go with recipes you know will work at first; then, slowly move to adapting your own later on.


3) What are your favorite gluten-free flours, and why?

Can I say “all of them”? Honestly, now that I’m so used to baking gluten-free, I just love all the variety and choice of flours when I’m about to bake something—I enjoy this kind of baking far more than I did the “everything-all-purpose-flour” wheat-based baking! With gluten-free flours, I can choose according to the type of recipe (whether it’s a delicate layer cake, for instance, versus a heavier, more robust pumpkin loaf); the flavor profile I want (whether something strong and rustic or light and neutral); or the dietary needs (whether grain-based or grain-free).

For everyday baking, I like to use my all-purpose flour mix, which is a good stand-in for the old all-purpose flour and can be measured one-for-one instead of wheat flour. For recipes with strong flavors or more robust textures like muffins, quickbreads, or savory flavors, I love to use quinoa or amaranth; I also love teff flour, which is tan colored and adds a slightly nutty, slightly chocolatey flavor to baked goods.

For very lightly flavored or a more tender crumb, I think sorghum or millet flours work best as the main flour in a mix (since most gluten-free baking requires at least two or three different flours combined to achieve the desired texture). Oat flour also has a lovely flavor, but it can be a bit gluey if you use too much in a recipe.

For grain-free baking, almond flour comes to mind as the main flour, but these days, coconut flour is often added to grain-free recipes, and of course there are the grain-free starches like arrowroot or potato starch (which I love). They add tenderness and binding power to baked goods. Lately, I’ve also been playing with seed flours like sunflower and pumpkinseed, and I love them both, too.


4) What’s your favorite recipe in from Naturally Sweet & Gluten-Free?

Well, it’s become pretty clear to me that I’m incapable of answering this question with a single recipe—I’m like the actor whose favorite movie is always “the most recent one I did”! I love all the recipes (which is why I included them in the book!), but some of my favorites are the Allergy-Free Chocolate Buttercream Frosting, which is perfect for anyone with just about any allergy at all; it’s free from gluten, grains, nuts, soy, corn, eggs, dairy and any high glycemic sweeteners, yet it’s light and fluffy and can be piped to decorate cakes, and holds its shape at room temperature. That’s the frosting you see on the vanilla cupcakes on the cover of the book.

I also love the Fluffy Fruited Pancakes, which are very light and cake-like, yet provide a good hit of protein and fruit. Those are one of my hubby’s favorites, too. And because I’m such a chocaholic, I’m going to say that the Sweet Potato Brownies or the Ultra Fudgy Brownies are my last picks—they are great to serve to people who may be skeptical about whether “free-from” can still be decadent and delicious. Either one of these will convince them!


5) This is your second dessert book. Do you have any non-dessert books planned?

Yes! I don’t want the world to think that I’m totally dessert-obsessed (in reality I’m only 90% dessert obsessed). Seriously, I do eat real meals, savory breakfasts and other foods that aren’t dessert on a regular basis. My blog contains over 600 recipes for everything from appetizers to soup to salad to entrees to side dishes. My next book will focus on the other parts of the meal from those different categories—but of course will feature a few low glycemic desserts, too.



Low-Fat Cinnamon Walnut Loaf

Yield: Makes 1 loaf (about 8 to 10 slices)

Low-Fat Cinnamon Walnut Loaf

Despite what looks like a long ingredient list, this is really an easy bread to make. Its light, moist crumb will remind you of muffins, but it’s a bit more sturdy and a bit less sweet . . . perfect with nut butter for breakfast, or even as a means to sop up some hearty, savory soup. Don’t worry if the finished product doesn’t reach the top of the pan; this isn’t a tall bread, but it’s packed with flavor nonetheless! Recipe from Naturally Sweet & Gluten Free, used with permission. Photo by Ricki Heller.

Ingredients

  • 1 Tbsp plus 2 tsp (25 ml) whole psyllium husks
  • 1 tsp (5 ml) apple cider vinegar
  • 1 Tbsp (15 ml) pure vanilla extract
  • 2 Tbsp (30 ml) natural smooth almond butter or tahini (sesame seed paste), at room temperature
  • Enough unsweetened plain or vanilla soy or almond milk to total 1 1/2 cups (360 ml) (see instructions)
  • 1/3 cup (55 g) teff flour
  • 1/2 cup (55 g) amaranth or quinoa flour
  • 1/4 cup (40 g) potato starch
  • 1 1/2 tsp (7.5 ml) baking powder
  • 1/4 tsp (1 ml) baking soda
  • 1/4 tsp (1 ml) fine sea salt
  • 1 Tbsp (15 ml) ground cinnamon
  • 1?4 tsp (1 ml) pure stevia powder or 1/2 tsp (2.5 ml) pure plain or vanilla stevia liquid, or to taste
  • 1?3 cup (40 g) walnut pieces or chopped walnuts, lightly toasted

Instructions

  1. Preheat the oven to 350 ?F (180 ?C). Lightly grease an 8.5- or 9-inch (20-22.5 cm) loaf pan, or line with parchment paper.
  2. Place the psyllium, vinegar, vanilla, and almond?butter in a 2-cup (500-ml) glass measuring cup. Add enough milk to reach the 11?2-cup (360-ml) mark. Using a small whisk or fork, whisk everything together until the almond butter is well dissolved in the liquid and no lumps remain. Set aside while you measure the dry ingredients.
  3. In a large bowl, sift all remaining ingredients except for the walnuts. Whisk well to distribute all the ingredients evenly. Add the walnuts and stir to distribute.
  4. Whisk the liquid again to ensure that it’s smooth and everything is incorporated, then pour the wet mixture over the dry ingredients and stir just to combine (do not overmix!). Turn the batter into the prepared pan and smooth the top. It will only fill the pan about halfway; this is as it should be.
  5. Bake for 65 to 75 minutes, rotating the pan about halfway through baking, until the bread is well browned on the bottom and sides, and the top springs back when touched lightly (there will be a fairly thick crust by this time, but it should still spring back). A knife inserted in the center should come out moist but clean.
  6. Allow to cool for 10 minutes, then remove from the?pan and set on a cooling rack; allow to cool completely before slicing. The bread is very moist on the first day and dries a bit by the second. Store, tightly wrapped, in the refrigerator for up to 3 days. May be frozen.
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About Ricki

ricportraitau12

Using only whole foods ingredients, a generous pinch of humor and input from her two chatty canines, Ricki shares gluten-free, allergy-friendly and sugar-free recipes on her blog, RickiHeller.com

Ricki’s second cookbook, Naturally Sweet & Gluten-Free, became an instant amazon.com bestseller on its first day of sales. Her first book, Sweet Freedom, is one of only three cookbooks recommended by Ellen DeGeneres on her website. Ricki is also Associate Editor for Simply Gluten-Free Magazine and has written for Clean Eating magazine, Allergic Living, Living Without, VegNews, and many other publications.

Ricki lives near Toronto, Canada with her husband and two dogs.

Quinoa Chickpea Crackers

ChickpeaQuinoaCrackers21

ChickpeaQuinoaCrackers21
I wish I could say that going gluten free has been easy for me. The truth is that it is often hard and can be so frustrating. (Especially when traveling.) Sometimes I just want to be a normal person and be able to go out for a sandwich or order the hummus and pita chips off the appetizer menu. Every time I’ve done something like this, I always regret it. Over time, it seems like my reaction to gluten has intensified and so now I’ve learned that it just isn’t worth it.

I am all about dips, especially during football season. Seriously, the only reason this website doesn’t have 50 dips on it is that I don’t use quinoa when I make them. :) Though there are some really good gluten free crackers out there, they can get expensive and some of them make you wonder if you are eating cardboard or food. Plus, with all of our travels I’m not always in a location where I can find gluten free crackers.

At first the idea of making crackers was more than a little intimidating. I’m not really sure why since I’ve been making my own bread forever. Now, it seems like second nature. There is a bit of a learning curve (kind of like when you start making your own tortillas) but is is so worth it!

This recipe, from The Gluten-Free Quintessential Quinoa Cookbook, is a family favorite. I have found that I much prefer them if I roll them a little thinner than you see in the photos which were taken the first time I tested the recipe. As in, have to hide them from the boys if I want them around for dipping at a later time. They do soften up after a day or two but this is quickly rectified by a few minutes in the oven.



Quinoa Chickpea Crackers

Rating: 51

Yield: 12 servings

Calories per serving: 160

Fat per serving: 6.3g

Quinoa Chickpea Crackers

Ingredients

  • 1 cup chickpeas, drained and rinsed
  • ½ cup cooked quinoa
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper
  • 1 ½ cups all purpose gluten free flour blend
  • 1/2 teaspoon xanthan gum
  • 5 tablespoons cold vegetable shortening (Like spectrum organics)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons unsweetend almond milk or milk of choice
  • 1 ½ tablespoons sesame seeds
  • 1 ½ tablespoons coarse sea salt

Instructions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. In a blender or food processor, pulse chickpeas and quinoa until smooth. Add in salt, pepper, gluten free flour blend, xanthan gum, vegetable shortening and nutritional yeast. With machine running add in three tablespoons of water until a dough forms.
  3. Roll dough out to 1/8 inch thickness. Brush with almond milk and cut into rectangles. Place on prepared baking sheet and sprinkle with sesame seeds and sea salt.
  4. Bake for 30 to 35 minutes. Allow to cool on baking sheets then store in an airtight container.

Notes

Servings 12, Calories 160, Fat 6.3g, Carbohydrates 21.8g, Protein 3.6g, Cholesterol 0mg, Sodium 916mg, Fiber 7g, Sugars 1g

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Blueberry Almond Streusel Muffins

Gluten-Free-Blueberry-Muffins-2

Gluten-Free-Blueberry-Muffins-2
A while back I ran across Willow’s blog in the middle of the night while Skye was snacking and I was trying desperately to stay awake long enough to get her safely back into her bassinet.  Even in my sleep deprived stupor I was struck by her gorgeous photography and amazing recipes.  I knew at once I had to convince her to come share with us!  Lucky for me she agreed and I’m so excited to have her here today to share her Blueberry Almond Streusel Muffins.  Don’t they look amazing?!  The only thing better is if she’d made me some. :)

Please welcome her and make sure you stop by her website, Will Cook For Friends and say hi!

~~

Hello, everyone!

I’m so excited to be writing in for Wendy today. When she asked if I’d be willing to do a guest post for her, I immediately jumped at the opportunity. Thank you so much for having me!

I’ve always loved quinoa, but for as much as I enjoy eating it I consider myself to be a bit of a novice when it comes to cooking with it. I’ve always wanted to explore some of its less-common uses, and as I started thinking about all the options my head began to spin. Quinoa is so much more versatile than just cooking up to toss in a salad or use in place of rice… from making pudding, to pasta, or pie crust to pancakes (wow, does quinoa work for everything that starts with a P?), the possibilities are quite truly endless. Finally my spinning mind landed on something I have always wanted to try – quinoa in baking.

I’ve seen a lot of recipes for quinoa cakes and breads, but have never tried my hand at it before. I love to experiment with gluten-free baking, and today seemed like the perfect opportunity to give it a go.

These muffins have been floating around in the back of my brain for ages – blueberries, almonds, oats, oh my! – and I was beginning to think I had fantasized over them so much that they would never turn out as good as I imagined. Now that they’re a reality, though, I have to say they lived up to my every expectation and then some. If you were to try one of these muffins without being told, you probably wouldn’t guess that they’re gluten-free… or better yet, vegan. (I’ve included vegan substitutions that bake up equally as good as the original.)

Gluten-Free-Blueberry-Muffins-1

My goal whenever I’m making something gluten-free or vegan is to do it without sacrificing on flavor or texture. These muffins are sweet (but not too sweet), moist (but not too moist), and tender with just a bit of chew. I find that most store-bought gluten-free flour blends can give baked goods a slightly off flavor, so I always prefer to use my own mix of flours instead, that way I have complete control over what goes into my recipe and can tweak things as necessary. The magic combination for these muffins was rolled oats, quinoa flakes, and sorghum flour. (I love sorghum for its mild flavor and smooth texture, but you could probably substitute quinoa flour or coconut flour, if you prefer). Just remember that not all oats are gluten-free, so be sure to look for the certified gluten-free label!

 

These muffins are best eaten the day they’re made, but do just fine at room temperature overnight, or can be frozen and quickly warmed in the microwave for breakfasts on-the-go. I’ve included a few recipe variations to make them vegan or nut-free, depending on what you’re going for. Feel free to play with the flavors and use this recipe as a base for your own muffin masterpiece.

 

 

Blueberry Almond Streusel Muffins (Gluten-Free, with Vegan Option)

Yield: 12 muffins

Blueberry Almond Streusel Muffins  (Gluten-Free, with Vegan Option)

gluten-free, easily made vegan* *see vegan variations at bottom of recipe

Ingredients

    For the streusel topping:
  • 3 TBSP sorghum flour
  • 3 TBSP gluten-free rolled oats
  • 3 TBSP dark brown sugar
  • ½ tsp. Cinnamon
  • 4 TBSP unsalted butter, chilled*
  • 4 TBSP sliced almonds (or other nuts - optional)
  • For the batter:
  • 1 ½ cups gluten-free rolled oats, separated
  • ½ cup quinoa flakes
  • ½ cup sorghum flour
  • 2 tsp. Baking powder
  • 1 tsp. Xanthan gum
  • ½ tsp. Kosher salt (or ¼ tsp. table salt)
  • ¾ cup granulated sugar
  • 2 large eggs*
  • ¾ cup almond milk (or coconut milk, soy milk, etc.)
  • ¼ cup plain greek yogurt*
  • ¼ cup coconut oil, melted
  • 1 tsp. Gluten-free vanilla extract
  • ½ tsp. Almond extract (or more vanilla, or other flavoring)
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat oven to 400 degrees F., lightly grease the top of your muffin tin (to keep the edges of the muffin tops from sticking), and line the pan with muffin liners.
  2. Make the streusel first: in a bowl, combine the sorghum flour, rolled oats, brown sugar, and cinnamon. Using a couple forks or a pastry cutter, cut the cold butter into the dry ingredients until it forms small, even little pieces no bigger than peas. Add the sliced almonds and stir to combine, then set in the fridge to keep cool while making the batter.
  3. For the batter: add 1 cup of the rolled oats to your blender or food processor, and spin until finely ground. In a large bowl, combine the freshly-ground oat flour, the last ½ cup rolled oats, the quinoa flakes, sorghum flour, baking powder, xanthan gum, salt, and sugar. In a separate bowl whisk together the eggs, almond milk, yogurt, and extracts.
  4. Pour the wet ingredients over the dry and stir to combine. Add the melted coconut oil, and mix well.
  5. If you're using frozen blueberries, toss them in a bowl with an extra TBSP of sorghum flour to coat – this will keep the berries from sinking to the bottom of the muffins, and help prevent them from staining the batter too much. If your berries are fresh, skip this step and add them directly to the batter. Fold the berries in gently.
  6. Divide the batter evenly among the muffin tins, then sprinkle the streusel topping over each one. It may seem like a lot, but don't be afraid to use all of it.
  7. Place the muffins on the middle rack of your preheated oven and reduce the heat to 375 degrees F.. Bake for 24-26 minutes, rotating the pan half-way through to ensure even baking. Remove from oven and let cool before eating (the muffins will be very delicate when hot, and will firm up as they cool). Muffins can be kept at room temperature overnight, or wrapped in plastic and stored in the freezer for up to a couple of weeks.

Notes

Variations –

To make these muffins vegan:

Swap the butter in the streusel topping for your favorite substitute. Replace the eggs with two flax eggs (one flax egg = 1 TBSP ground flax + 3 TBSP water), or two chia seed eggs (one chia egg = ½ TBSP ground chia + 3 TBSP water) – you can find my tutorial on how to make either of these here: How To Make a Flax or Chia Egg (hyperlink: http://www.willcookforfriends.com/2013/06/how-to-make-chia-egg-flax-egg-just-met.html ) In place of the yogurt, use 4 TBSP unsweetened applesauce + 1 tsp. Lemon juice

Other variations:

To make the muffins nut-free, omit the almonds and replace the almond extract with more vanilla, or some other flavoring.

Blueberries not your thing? Swap them for other berries, chocolate chips, or nuts. Feel free to play around and make this recipe your own – don't worry, I won't mind!

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_____________________________________

 

Willow is the writer, photographer and home-chef behind scenes of the blog  Will Cook For Friends, where she creates and shares delicious from-scratch recipes made with whole, healthful ingredients. She is entirely self-taught and has recently started an educational series with a focus on culinary science, nutrition and more. When she’s not in the kitchen, you will most likely find her with her nose in a book or her head in the clouds.

Apple-Quinoa Breakfast Muffins

quinoamuffin

quinoamuffin

I’m really happy to have Ricki Heller from Diet, Dessert and Dogs.  I’ve been following Ricki’s work for over a year now, and know you will enjoy her inventive allergy friendly recipes as much as I do!

~~

Hi Everyone!

I’m thrilled for Wendy and her whole family as they welcome their daughter to the family, and happy to be standing in today on Cooking Quinoa.

When Wendy asked if I’d contribute a guest post while she tends to her new little one, it was a no brainer for me. I love all things quinoa, so of course I jumped right on it!

Another thing I love is breakfast. It is, hands down, my favorite meal (and I don’t let little details like the time of day get in the way of my enjoyment; breakfast in the afternoon, or breakfast in the evening—they’re all just fine by me, too).

For years, I attempted to perfect a breakfast muffin that contained whole cooked grains, but I found it virtually impossible to attain a perfect texture that way. Somehow, even though they tasted great, my quinoa-filled muffins always came out too moist.  While my two dogs were thrilled at the results (they got lots of extra tidbits in their dinner bowls for a few weeks), eventually I just gave up and put the project to rest.

Well, about a year ago, I began to experiment with psyllium in my baked goods—and everything changed! Have you tried psyllium? It’s a seed with properties similar to flax or chia, and is used as a binder for gluten-free baked goods. Yet psyllium holds them together so much better once baked. I tried these muffins again with psyllium as the binder, and was totally delighted to see how well they came out! Moist, yes, but not wet; firm and solid, but with a delicate crumb that you expect from a morning muffin. And they’re infused with fragrant spices and subtly sweet apple, too. Yum!

quinoamuffininside

I hope you give these a try.  They’re great slathered with almond butter or jam, and work well wrapped and packed into a lunch or for an on-the-go snack.  And the combination of apple, quinoa, and cardamonm works spectacularly well here.

Thanks, Wendy, and I can’t wait to “meet” your new little one!

Apple-Quinoa Breakfast Muffins

Apple-Quinoa Breakfast Muffins

Ingredients

  • 2 whole medium sweet apples, cored and grated, with or without skin (about 2 cups UNpacked grated apple)
  • 2/3 cup coconut sugar (or use brown sugar)
  • 1/3 cup sunflower or other light-tasting oil
  • 2 cups cooked quinoa
  • 2 tsp pure vanilla extract
  • 2 tsp apple cider vinegar
  • 1/4 cup coarsely chopped pecans
  • 1/4 cup raisins or goji berries
  • 1 Tbsp ground flax seeds
  • 1/4 cup unsweetened almond or soy milk (or milk of choice)
  • 1 cup Ricki’s All Purpose Gluten-Free Flour Mix (or other all purpose GF flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp fine sea salt
  • 1 tsp Chinese 5-Spice Powder (or use cinnamon)
  • 1 Tbsp whole psyllium husks
  • 1/2 cup gluten-free rolled oats (not instant or quick-cook)

Instructions

  1. Preheat oven to 350 F. Line 10 muffin tins with paper or silicone liners, or spray with nonstick spray.
  2. In a large bowl, stir together the apples, coconut sugar, oil, quinoa, vanilla, apple cider vinegar, pecans, raisins and flax seeds to allow the coconut sugar to begin to dissolve.
  3. Sift the all-purpose flour, baking powder, baking soda, salt and 5-Spice powder over the wet mixture. Add the psyllium husks and oats and stir everything just to combine.
  4. Using a large ice cream scoop or 1/3 cup measuring cup, heap the mixture into the muffin cups, filling them quite full (they will not rise any more while baking, so make the tops as high as you can). The mixture may seem as if it’s not sticking together enough, but don’t worry; it will become more cohesive as it bakes.
  5. Bake in preheated oven for 35-40 minutes, rotating the pans about halfway through baking, until a tester inserted in a center muffin comes out clean. Cool for 5 minutes before removing to a cooling rack. Allow to cool completely before eating (the muffins will be more fragile while warm, but will hold together fine once cool). Makes 10 muffins. May be frozen.
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Ricki is the author of the popular food blog Diet, Dessert and Dogs, where she provides gluten-free, egg-free, dairy-free, refined sugar-free recipes; tips and ideas for living a low glycemic (anti-candida) lifestyle; and occasional contributions from her two lab-border collie cross dogs. Her new cookbook, Naturally Sweet & Gluten-Free, will be released this October.

Blueberry Quinoa Muffins

quinoa-blueberry-muffins

quinoa-blueberry-muffinsThough I (obviously) cook a lot, there is nothing that makes me NOT want to cook more than hearing one of the boys say “Mom, I’m hungry!”

It’s not that I don’t want to cook for them, mind you.  It’s just that  high pressure “Is it done yet?” cooking isn’t my idea of fun.

Since we don’t typically buy traditional snack food like chips, crackers or sweets, having something on hand all the time requires a little planning.

Our easy go-to snacks usually involve fruit, yogurt or carrots.  There are those times  – like when they’ve been swimming or playing in the yard for the last 2 hours – that they want something more.

One thing I’ve started doing is making muffins and cookies and freezing them in single servings.  These muffins, which are adapted from Quintessential Quinoa,  have become a staple because the boys love them and they freeze beautifully.

 

 

 

Blueberry Quinoa Muffins

Blueberry Quinoa Muffins

Ingredients

  • ½ cup coconut palm sugar or sugar of choice
  • 1/3 cup butter or coconut oil, softened
  • 1 egg or 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons warm water)
  • ½ cup low fat milk or almond milk
  • ¾ cup unbleached white flour or gluten free flour blend
  • ¾ cup quinoa flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 ½ cup blueberries, dredged in 3 T quinoa flour

Instructions

  1. If using flax egg, combine ground flax seeds with warm water. Set aside to thicken.
  2. Preheat oven to 375 degrees. Beat together sugar and butter (or coconut oil).
  3. In a separate bowl, beat (flax) egg and then add in milk.
  4. Sift together dry ingredients and add alternatively with milk and egg mixture to sugar mixture.
  5. With a spoon, fold in floured blueberries. Pour into greased muffin tins and bake for 25 to 30 minutes.

Notes

Servings 12, Calories 166, Fat 6.3g, Carbohydrates 24.7g, Protein 3g, Cholesterol 28mg, Sodium 190mg, Fiber 1.4g, Sugars 8.7g, WW Pts 4

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Cranberry & Quinoa Bread

Cranberry-Quinoa-Loaf

Cranberry & Quinoa Bread

My house is buzzing with energy right now.  I’m guessing that for most of you with kids it is the same.

I’m always so busy this time of year, but this year I’ve been making sure that I take time to enjoy the little things.

It’s amazing how just starting out my day talking to the boys, snuggling and reading for an hour or so can set the tone for a great day.

I’ve got them set up building Legos and drawing  on the bar in the kitchen, so even when I’m working they aren’t far away.  As exhausted as I’ve been during this pregnancy the one thing that keeps me going is my boys.  Their energy is infectious!

We’ve been having lots of fun with kitchen projects including today’s Cranberry and Quinoa Bread.

This is a fun recipe for kids to help with!  My boys got a kick out of dumping raw cranberries into the pan and then seeing them transformed into a bread topping.  We had a big reveal when the bread was done and it was time to flip it over.

 

My parents loved this too, but not because they were excited by me dumping a loaf of bread over. They’ve enjoyed eating it for the last couple of days.  They like it heated in the oven with a little butter and swear it gets better each day.

I know its a crazy time right now – I hope you all are finding the time to enjoy!

Cranberry & Quinoa Bread

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 16

Calories per serving: 217

Fat per serving: 9.9g

Cranberry & Quinoa Bread

Ingredients

  • 1 cup fresh cranberries
  • ¼ cup coconut palm sugar or sweetener of choice
  • 1 tablespoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 1 tablespoon all purpose or gluten free flour
  • 1 ½ cups gluten free flour blend OR 1 cup all purpose flour + ½ cup quinoa flour
  • ½ cup yellow cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup almond milk or milk of choice
  • ½ tablespoon lemon juice
  • ½ cup cooked quinoa
  • 2/3 cup agave nectar
  • ½ cup coconut oil, melted (or canola oil)
  • 2 eggs or flax eggs (2 tablespoons ground flax seeds + 6 tablespoons warm water)

Instructions

  1. Preheat oven to 350 degrees. In a medium bowl combine cranberries, sugar, orange peel, lemon peel and flour. Toss until combined. Grease a 9 x 5 pan with cooking spray and line with parchment paper. Spray parchment paper. Add cranberry mixture to the bottom of the pan.
  2. In a large bowl whisk together flour, cornmeal, baking powder and seas salt. Make a well in the center.
  3. In a small bowl whisk together milk and lemon juice. Set aside for 5 minutes. If using flax eggs in place of eggs, combine 2 tablespoons of ground flax seeds with 6 tablespoons warm water. Whisk and set aside. (Skip this step if using eggs.)
  4. Add milk mixture, cooked quinoa, agave nectar, melted coconut oil, and (flax) eggs to the well in the center of the dry ingredients. Whisk until just combined. Pour on top of the cranberry mixture.
  5. Bake for 50 minutes or until a wooden pick comes out with moist crumbs. Allow to cool on a wire rack for 10 minutes.
  6. Use a serrated knife to flatten the top of the bread. Invert on a plate and carefully remove parchment paper.

Notes

Servings 16, Calories 217, Fat 9.9g, Carbohydrates 30.5g, Protein 3.3g, Cholesterol 20mg, Sodium 77mg, Fiber 1.7g, Sugars 13.6g

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Quinoa Monkey Squares

QuinoaMonkeySquares2

QuinoaMonkeySquares2Obviously, there isn’t a lot to say right now. My heart goes out to the families and the community devastated by this tragedy. As a mother, I can’t even begin to imagine the pain. I don’t want to.

Like I a lot of you, I spent the day hugging my boys a little tighter than usual. More conscious of just how fortunate I am at this moment. Trying to balance the heavy heart I feel with the need to move on and live. Because, well, we’ve been given that opportunity when so many haven’t.

Baking is one of my boys favorite things to do with me, so even though I was rushed for time today I made sure that we did that.

We made these little monkey squares which are moist and delicious. They were the perfect bite sized treat to have on hand when may parents arrived from their two day trip from Texas. If you do have little ones, this is a fun recipe to get them involved in. My boys take great joy in mashing bananas and the small size is just perfect for little hands.

Wishing you and your family a very safe weekend.

Quinoa Monkey Squares

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 48 squares

Calories per serving: 71

Fat per serving: 2.6g

Quinoa Monkey Squares

Ingredients

  • 2 1/3 cups ripe bananas (about 4 large)
  • 1/2 cup coconut palm sugar (or sugar of choice)
  • ¼ cup applesauce
  • ¼ cup coconut oil, melted (or canola oil)
  • ¼ cup almond milk (or milk of choice)
  • 2 large eggs OR flax eggs (instructions below)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 ½ cups gluten free flour blend OR all purpose flour
  • ½ cup quinoa flour
  • 1 cup cooked quinoa
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a 13 x 9 inch pan with parchment paper so that the parchment paper slightly overlaps the edges.
  2. If using flax eggs combine 2 tablespoons of ground flax seeds with 6 tablespoons of warm water. Stir well and set aside.
  3. In a large bowl combine bananas, palm sugar, apple sauce, coconut oil, milk, eggs and vanilla. Whisk until well combined. Add baking soda, cinnamon, sea salt, and flour. Stir until blended. Add quinoa and ½ cup chocolate chips and mix until combined.
  4. Transfer mixture to prepared pan and sprinkle with chocolate chips. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Let cool completely in pan and remove from pan by lifting the parchment paper. Cut into 48 squares.

Notes

Servings 48, Calories 71, Fat 2.6g, Carbohydrates 10.6g, Protein 1.4g, Cholesterol 9mg, Sodium 51mg, Fiber .6 g, Sugars 4.4g

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Quick Quinoa Corn Muffins

quickquinoacornmuffins11

quickquinoacornmuffins11I am a planner by nature, but it always seems like I’m running behind around the holidays.  And this year seems especially bad.

Take for example my new e-book.

I’m quite aware that this should have been released 3 or 4 weeks ago. But for some reason (I blame exhaustion!) I just couldn’t quite get it together.

My husband finally took pity on me and did it for me.  (Before those of you how have purchased it panic, by doing it for me I mean the putting it together part NOT the recipes.)

Another great example is my Thanksgiving posts. You know – those 5 recipes I’ve written and planned on testing and sharing with you this week.

Maybe we will save those babies for Christmas.

Luckily, I did find the time to make these yummy Quick Quinoa Corn Muffins to share with you.

Quinoa Corn Muffins

 

These are just perfect for those of you who are looking for a last minute Thanksgiving contribution or who forgot to plan on bread for your holiday table. (And now is NOT the time to tell me you’ve got everything covered .  It is just hubby, me & the boys this year and I’m figuring out my holiday menu…tomorrow.  As someone who typically has a holiday notebook of food planning done by Halloween, I’m really not quite sure how to deal with this.)

Anyways…

I whipped them together start to finish in less than 1/2 hour and they smelled so good coming out of the oven I had to eat one before I could photograph it.

Just to make sure the recipe worked.

I ended up adding in and extra 1/4 cup of milk (which is included in the recipe below) when I was making them because I hate corn muffins and bread that is overly dry. If you prefer a dry corn muffin, feel free to reduce the milk by 1/4 cup.

If you’ve been following on Facebook you’ll know why I pretty excited that these have 5 grams of protein per serving.  Not exactly a high protein food, but every little bit adds up! :)

I’m wishing you all a very joyous, delicious and restful Thanksgiving!

Quinoa Corn Muffins

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12

Serving Size: 1 muffin

Calories per serving: 159

Fat per serving: 7.2g

Quinoa Corn Muffins

Ingredients

  • 1 3/4 cup unsweetened soy milk or milk of choice
  • 1 ½ tablespoons lemon juice
  • ¼ cup olive oil
  • 1 flax egg OR 1 beaten egg
  • ½ cup gluten free flour blend
  • ½ cup toasted Quinoa Flour
  • ¾ cup yellow cornmeal (ensure Gluten Free Cornmealif you are sensitive)
  • ¾ cup cooked Quinoa
  • 1 tablespoon coconut palm sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon dried parsley
  • 1 teaspoon dried onion
  • ½ teaspoon salt
  • 1/8 teaspoon ground pepper
  • ½ cup Parmesan cheese or Vegan Parmesan Cheese

Instructions

  1. Preheat oven to 400 degrees.
  2. In a small bowl combine milk and lemon juice and set aside for 5 to 10 minutes to curdle. Whisk in olive oil and egg.
  3. In a separate bowl combine flours, cornmeal, quinoa, palm sugar, baking powder, baking soda, parsley, onion, salt and pepper. Make a well in the center and whisk in milk mixture, mixing until just combined. Stir in cheese.
  4. Spoon into 12 well greased muffin cups (you may line them to avoid extra oil) and bake for 13 to 15 minutes, until a toothpick comes out clean.

Notes

Calories Per Muffin: 159, Fat 7.2g, Carbohydrates 18.9g, Protein 5.1g, Cholesterol 17mg, Sodium 218mg, Fiber 1.6g, Sugars 2.5g

Toasting quinoa flour is optional and simply mellows the flavor. To toast, line a baking sheet with parchment paper and spread the flour to no more than 1/2 inch. Toast for 2 1/2 hours. Allow to cool and store in an airtight container in the refrigerator.

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Quinoa English Muffins

QuinoaEnglishMuffins

QuinoaEnglishMuffins

As a mom, there are a few things I always like to have on hand.

A few examples are frozen (homemade) pizza dough, organic apples and Cliff Bars.

Another thing I always like to have – either fresh or in the freezer – is these English Muffins.

Sadly, these babies seem to go just about as quickly as I can make them.

They are just so darn good that even my hubby – who could generally be categorized as a bread hater – can’t pass them up.  I’ve been making these for a few months now, and the kids still cheer when they realize I’m making them.

I love that not only do they work great as a quick breakfast, but they are also sensational for sandwiches and veggie burgers.  They are a little bit of work to make, but they make a dozen and freeze well, so I’ve always found the effort well worth it.  I just bought more muffin rings so that I could double the recipe and stock my freezer.

 

 

This recipe is adapted from The Healthy Gluten-Free Life, which is a FABULOUS gluten free cookbook. (Though vegans & vegetarians should be aware that it has loads of meat recipes that will be wasted on you.)

Quinoa English Muffins

Rating: 51

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 65 minutes

Yield: 12

Serving Size: 1 muffin

Calories per serving: 226

Fat per serving: 7.4g

Quinoa English Muffins

Inspired by Healthy Gluten Free Life

Ingredients

    Wet Ingredients
  • 2 cups warm water (105 to 110 degrees)
  • 2 tablespoons maple syrup
  • ½ tablespoon active dry yeast
  • 1/3 cup melted coconut oil
  • ½ tablespoon raw apple cider vinegar
  • ¼ cup hot water
  • Dry Ingredients
  • 1 cup Sorghum Flour
  • 1/2 cup toasted Quinoa Flour
  • ½ cup extra fine brown rice flour
  • ¾ cup potato starch
  • 1/3 cup tapioca starch
  • 2 ½ teaspoons xanthan gum
  • ½ tablespoon sea salt
  • 1 cup cooked quinoa

Instructions

  1. In a medium bowl combine water, maple syrup and yeast. Set aside to proof for 5 to 10 minutes.
  2. In the bowl to your stand mixer, combine sorghum flour, quinoa flour, brown rice flour, potato starch, tapioca starch, xanthan gum and sea salt. Mix well with a wire whisk. Add cooked quinoa and stir to combine.
  3. Line two baking sheets with parchment paper. Spray 12 English muffin rings with olive oil spray or coat with vegetable shortening. Don’t be stingy with the oil or your muffins may stick! Place prepared muffin rings on the parchment lined baking sheets.
  4. Preheat oven to Proof setting or 175 degrees.
  5. When the yeast mixture is frothy, add it , the coconut oil, apple cider vinegar and remaining water to the dry ingredients.
  6. Fit your stand mixer with a paddle attachment and blend on medium high for 3 minutes. The dough will be wet and spreadable.
  7. Using a 1/3 cup measure scoop dough into prepared muffin rings. Using a cool wet spoon, smooth the tops. Place the baking sheet in the oven and allow to rise for 15 minutes.
  8. Remove from oven and preheat oven to 425. Bake for 40 minutes , rotating trays half way through. Check during the last 10 minutes and cover with foil to prevent over browning.
  9. Cool on the tray for 15 minutes and then remove muffing from rings and allow to cool completely.
  10. May be frozen.

Notes

Makes 12 muffins. Calories 226, Fat 7.4g, Carbohydrates 37.1g, Protein 3.2g, Cholesterol 0mg, Fiber 2.1g, Sodium 238mg, Sugars 2.5g

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Quinoa Focaccia Bread

quinoafocacciabread2

quinoafocacciabread2Happy Thursday!

I cannot believe how quickly October is passing.  Before long it is going to be time to start thinking about Christmas shopping and holiday menus.   In the mean time, I have to figure out Halloween for the boys.

At 6  and 7  they aren’t too big to be excited about the big day.  Given that we are about 45 minutes from civilization and most definitely not in a friendly neighborhood, Trick-or-Treating is out of the question.

To illustrate why where we are wouldn’t be appropriate for Halloween fun even if the houses were close enough together, allow me to share a sign we drive by as we get to our vacation rental.

Trespassers will be shot.  Survivors will be shot again.

See, not the kinda place that seems welcoming to little boys in super hero costumes.

I’m thinking that may we will do a couple of days of fun treats and crafts and then plan a scavenger hunt on the big night.  Since neither of them are interested in more than a couple of pieces of candy at a time, I’ll probably do small Legos in addition to a little organic candy as their finds.

What do you guys think?  How would you make an in-the-middle of nowhere Halloween special for little boys?

In other news…

Cooking Quinoa in the Washington Post

Last Monday, I chatted with Washington Post columnist Joe Yonan about the difficulty he had enjoying quinoa.  Like my Mom, he has an issue with the texture.   Since I was working on about three hours sleep when we spoke, I was a bit nervous at how the article was going to come out.   Fortunately, Joe was able to make some sense out of my rambling.  You can check  out the article  here.

On to the food…

Today I’m sharing a gluten free Focaccia bread with you that I adapted from The Allergen-Free Baker’s Handbook. It wasn’t quite like the glutinous Focaccia bread I love, but pretty close and definitely filled my need to dunk.  I’ll be making this one again!

Quinoa Focaccia Bread

Rating: 51

Prep Time: 25 minutes

Cook Time: 1 hour, 22 minutes

Total Time: 1 hour, 47 minutes

Yield: 12 servings

Calories per serving: 194

Fat per serving: 5.1g

Ingredients

  • 1 ½ cups warm water (110 to 115 degrees)
  • 1 teaspoon maple syrup or agave nectar
  • 2 ¼ teaspoons rapid rise yeast
  • ¾ cup toasted Quinoa Flour (toasting optional, see below)
  • 1 cup sorghum flour
  • 1 ¼ cup tapioca starch
  • ½ cup potato starch
  • 1 tablespoon xanthan gum
  • 1 tablespoon salt
  • ¼ cup olive oil
  • 1 ½ teaspoons coarse sea salt
  • 1 ½ teaspoon chopped fresh rosemary

Instructions

  1. Spray a 9 x 9 baking pan with spray and dust with cornmeal.
  2. In a small bowl, combine water, maple syrup and yeast. Mix well and set aside to activate – about 10 minutes.
  3. In the bowl of your stand mixer, combine quinoa flour, sorghum flour, tapioca starch, potato starch, xanthan gum and sea salt. Mix until well combined.
  4. When the yeast is frothy, add to the flour mixture in two separate batches. Mix for 1 minute, until the dough comes together.
  5. Transfer dough to the prepared pan. Use the back of a spoon dipped in cold water to smooth the dough. Cover with a clean dish dowel. Place the pan in a dishpan or large roasting pan and fill with hot water to come two-thirds up the sides. (Make sure your cloth doesn’t touch the water.) Let the bread rise for 1 hour. Alternatively, you may place the pan in your oven on the proof setting for 1 hour.
  6. After 1 hour, use your fingers to make dimples in the bread.
  7. Preheat oven to 450 degrees. Just before placing in the oven, pour the olive oil over the dough, using a pastry brush to evenly distribute. Sprinkle with sea salt and rosemary. Bake for 22 minutes, or until the top is golden. Transfer to a cooling rack and remove from pan. Let cool for 15 minutes prior to slicing.

Notes

Servings 12, Calories 194, Fat 5.1g, Carbohydrates 34.7g, Protein 2.7g, Cholesterol 0 mg, Sodium 824mg, Fiber 2.0g, Sugars 1.1g

To toast quinoa flour line a baking sheet with parchment paper and spread the flour evenly to a thickness of no more than 1/4 inch. Cook at 220 degrees for 90 minutes.

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Breadsticks (with Quinoa Flour!)

QuinoaBreadsticks

QuinoaBreadsticksI love bread.  I really, really love bread.

While I certainly admire people who can pass on the bread basket in favor of a slimmer waistline, that just isn’t me.  I’d sooner pass on dessert than skip the bread.

Since going gluten free, I must admit that my bread cravings have been fairly extreme.  I’ve spent more money than I care to admit on sub-par bread at $7 a loaf.

It’s not that I’m lazy.  It’s just that if I am going to take the time to bake, I really want it to work.  Who else has a string of gluten free baking fails under their belt?

One book that has helped me tremendously is Gluten-Free Makeovers.

For those of you who are vegan, you should know that  it’s not a vegan book, but many of the recipes have adaptations.  I’ve also had a lot of success adapting even those that don’t.  The flour tortillas are without a doubt the best I’ve tried.  And these bread sticks, which I’ve adapted to use quinoa flour, are pretty darn good.

No, they aren’t the Olive Garden but they are a heck of a lot healthier and wonderful dipped in a side of marinara or oil and vinegar.  As a girl who is all about the dipping, I gotta love recipes that fill this need.

 

Though I haven’t tried it, I’m quite sure that this recipe would work just fine with all purpose flour if you aren’t gluten free and don’t want to stock up your kitchen with 101 new flours.  (And really, who can blame you?)  Just use 2 cups of all purpose flour and 1/2 cup toasted quinoa flour.

Never toasted quinoa flour?  It’s really simple but completely optional.  I do it because I love the nutty and less earthy taste that it brings out.  All you need to do is line a baking sheet with parchment paper and spread the flour out to about 1/4 inch deep.  (I do a box at a time.) Bake on 220 degrees for 90 minutes.  Allow to cool completely and then store in a sealed container in the refrigerator or freezer.

Breadsticks with Quinoa Flour

Rating: 51

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 55 minutes

Yield: 30 breadsticks

Serving Size: 1 breadstick

Calories per serving: 77

Fat per serving: 1.2g

Breadsticks with Quinoa Flour

Recipe adapted from Gluten-Free Makeovers

Ingredients

  • 2 ½ cups bread flour mix (see below)
  • ½ cup chickpea flour
  • 1 tablespoon active dry yeast
  • 1 teaspoon xanthan gum
  • 1 tablespoon coconut palm sugar
  • 1 ½ teaspoons baking powder (Or Ener-G Egg Replacer)
  • ½ teaspoon sea salt
  • 1 ½ cups warm water (about 110 degrees)
  • 2 tablespoons organic canola oil
  • 2 tablespoons agave nectar or liquid sweetener of choic
  • 1 teaspoon cider vinegar
  • 3 tablespoons almond milk, or milk of choice
  • Toppings: sesame seeds, coarse salt, poppy seeds, dehydrated garlic

Instructions

  1. Line a baking sheet with parchment paper.
  2. Fit your stand mixer with the paddle attachment (You may also use a hand mixer with beaters) and combine flour blend, chickpea flour, yeast, xnthan gum, sugar, and baking powder or Egg replacer and salt.
  3. In a separate bowl combine water, canola oil, agave nectar and vinegar. Add to the try ingredients and beat on low until combined and then increase to medium and beat for 3 minutes.
  4. Preheat oven to 375
  5. Shape the dough into 8- to 10- inch sticks and place on baking sheet, about an inch apart. Cover and let rise for 20 minutes.
  6. Brush the sticks with milk and sprinkle with toppings. (We liked them best with salt + one additional topping.)
  7. Bake for 18 to 25 minutes, until golden brown. Cool and store in a plastic bag. Eat within 2 days or freeze.

Notes

Calories 77, Fat 1.2g, Carbohydrates 14.4g, Protein 1.7g, Cholesterol 0mg, Sodium 33mg, Fiber .7g, Sugars 1.9g

All Purpose Gluten Free Bread Flour Mix: 1 1/4 cups brown rice flour
1 cup sorghum flour 3/4 cup quinoa flour (toasted is best - 220 degrees, 90 minutes) 3/4 cup tapioca starch 3 teaspoons xanthan gum 1 teaspoon salt

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This recipe is featured in Gluten Free Fridays , Wellness Weekends, Healthy Vegan Fridays, This Weeks Cravings

Chocolate Chip Banana Quinoa Bread

chocolatechipbananabread2

chocolatechipbananabread2This recipe is one that I never intended to share with you, but it was so good that I just can’t resist.

It started with what was supposed to be a learning experience for me – cooking from my new cookbook, the The Allergy-Free Cook Bakes Bread.

Of course, I’m not one to cook straight out of a cookbook, so has I was preparing the recipe I made a couple of changes.  Notably, I added quinoa flour (duh!), used maple syrup instead of agave nectar  and used coconut oil instead of canola oil.  Nothing too major.

We were headed out to the Science center, and I offered my youngest son a slice as a snack before we went.  He liked it and asked for seconds.  Recognizing his enthusiasm, my older son – who hates bananas and has since birth – asked for a piece.  He too, said he loved it.

At this point, I was intrigued.  So I had a bite.

It was heavenly.  Some people may call this breakfast or a snack (like the boys) but to me, this was good enough for dessert. No butter needed.  Light, tender and just a little bit decadent.

Never one to keep a good thing to myself, I quickly snapped a couple of pictures of the half eaten loaf while the family was waiting in the car.  The horn honked.  I decided that in lieu of perfect photos, you’d just have to trust me that this bread is a winner.

 

 

Recipe Adapted from The Allergy-Free Cook Bakes Bread

Chocolate Chip Banana Bread

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 12 slices

Serving Size: 1 slice

Calories per serving: 197

Fat per serving: 6.4g

Chocolate Chip Banana Bread

Ingredients

  • ¾ cup sorghum flour
  • ½ cup quinoa flour, preferably toasted
  • ¼ cup tapioca flour
  • 1 ½ teaspoon xanthan gum
  • 1 tablespoon flax seed meal
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • ¾ cup mini chocolate chips (I used non-dairy)
  • 1 ½ cups mashed very ripe bananas (about 3 -4 )
  • ½ cup maple syrup or agave nectar
  • 3 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cider vinegar

Instructions

  1. Preheat oven to 350 degrees. Oil an 8 ½ inch loaf pan.
  2. In the bowl to your stand mixture, combine sorghum flour, quinoa flower, tapioca flour, xanthan gum, flax seed meal, baking soda, ground cinnamon and sea salt. Process until thoroughly mixed. Add the chocolate chips and mix on low until combined.
  3. In a medium bowl, combine bananas, maple syrup, coconut oil, vanilla extract and vinegar. Stir until combined and smooth. Pour over the flour mixture and process on low until just combined.
  4. Transfer the mixture to the prepared loaf pan and smooth on top, using a moist spoon if necessary. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Remove the loaf from the pan carefully and allow to cool completely on a cooling rack prior to slicking.

Notes

Calories 197 per slice, Fat 6.4g, Carbohydrates 34.9g, Protein 2.7g, Cholesterol 0mg, Sodium 239mg, Fiber 2.3g, Sugars 16.3g

Note: I have not test this but since I know I will be asked: To make this with wheat flour use 1 cup wheat flour in place of the sorghum flour and tapioca flour. Skip the xanthan gum and cider vinegar.

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Gluten Free Pizza Dough

gluten-free-pizza-dough

gluten-free-pizza-doughI wish that I could tell you that the transition to a gluten free diet has been easy. That I have it all figured out. That I’ve got all the answers for those of you who ask me how to make the perfect GF sandwich bread without 147 flours. (And oh, and can it be low starch too?) I wish I could tell you that staying away from packaged gluten free foods can be easy, delicious and only take a little bit of your precious time.

But, that would be a gross overstatement.

In truth, I do feel like I”m starting to figure it out. I’m at a point where I’m getting a lot more wins in the kitchen than not. And luckily, the ratio of baked goods that end up feeding the birds has gone down dramatically in the last month.

Actually, as of late my frustration stems less from an inability to produce baked goods that the whole family will eat and more about finding the time to get it all done.

Especially on those days where the kids and I have at a tough day of school (Read: they’ve been fussy, whiny and not wanting to do their work and I’ve been inpatient, frustrated and feeling UN-appreciated) and  a glass of wine is seeming a whole lot more attractive than the idea of an hour in the kitchen.

Oh wait. These are the same frustrations I had before I was eating gluten free.

Only now they’ve been amplified because I can’t simply pick up a loaf of bread and make panini’s or be a total slacker and serve Gardein products for dinner.

But I have found at least one solution that works for our family.    This gluten free pizza dough not only tastes great, but the recipe makes 6-8 crusts and they keep in the fridge for 5 days or the freezer for 3 weeks.  And trust me, I use ALL of the crusts within that time.

How?  Because this crust is great for pizza, flat bread and EVEN cinnamon bites.  (More on that later this week.)  So whether it is a quick week night meal or a snack for your kids, this recipe has you covered!

Now, let’s cook up some gluten free yummy- ness shall we?

gluten free pizza dough recipe

Start off by combining warm water with the flax seed meal (or ground flax seed). After it sits for 10 minutes or so it will become thicker, kind of like an egg.

gluten free pizza dough recipe
In the bowl to your stand mixer, combine all of the dry ingredients.
gluten free pizza dough recipe

Combine the wet ingredients in a separate bowl and add the flax egg.   (You’ll need a bigger bowl than the one pictured.  Trust me.  I made a mess.)  Mix all ingredients together in your stand mixture.

gluten free pizza dough recipe

This is what your dough should look like before the rise!

Allow to rise for about two hours. You can then roll out your crust on parchment paper and top your pizza, or divide into 6-8 crusts and refrigerate for up to five days or freeze for up to three weeks.  I’ve found that the crust is easier to manage when chilled.
One thing that you should realize is that this is a wet dough.  It isn’t going to look like your typical gluten filled doughs.  This is the primary reason that you should roll it out and start the cooking process on parchment. Don’t skip the parchment or you will likely be frustrated!

Gluten Free Pizza Dough

Rating: 51

Yield: 32 servings/8 pizza crusts

Serving Size: 1/4 pizza

Calories per serving: 164

Fat per serving: 4.5g

Gluten Free Pizza Dough

Ingredients

  • 2 tablespoons ground flax seeds + 6 tablespoons warm water (equivalent of 2 eggs)
  • 2 cups brown rice flour
  • 1 cup millet flour
  • 1 cup quinoa flour
  • 2 cups tapioca flour starch (I like 1 cup tapioca + 1 cup potato starch but either way works)
  • 1 ½ cups cornmeal
  • 2 tablespoons dry active yeast
  • 1 ½ tablespoons sea salt
  • 2 tablespoons xanthan gum
  • 3 ¼ cups lukewarm water
  • ½ cup olive oil
  • 2 tablespoons sweetener of choice (i.e. sugar, agave, malt powder…)

Instructions

  1. Combine flax seeds with warm water and set aside.
  2. In a large bowl (I use my stand mixer) combine flours, cornmeal, yeast, salt and xanthan gum.
  3. In a separate bowl combine liquid ingredients with the flax egg and sweetener. Add to the dry ingredients and mix well with a spoon or heavy duty stand mixer. (If you aren’t using a machine you may need to use your hands.)
  4. Cover with a cloth and allow to sit in a warm spot for 2 hours.
  5. The dough can be used immediately, though I’ve found it is much easier to deal with cold. Refrigerated for 5 days or freeze for up to three weeks. If frozen, defrost in the refrigerator overnight prior to using.
  6. When you are ready to cook, preheat oven to 425 and roll out on a parchment lined pizza peel (the back of a large cookie sheet works too). The dough is going to be moist and not have the pliability that a wheat crust would have. Add a little flour if you need to keep it from sticking to your rolling pin and roll out to 1/8 inch thick. Top with your favorite toppings. Transfer parchment paper to a pizza stone and cook for 10 minutes. Carefully slide parchment out from under crust. Cook for another 15 – 20 minutes, watching carefully towards the end.

Notes

Carbohydrates 28.6g, Protein 2.6g, Cholesterol 0, Sodium 282, Fiber 2.6 g, Sugars 1.5g

Makes approximately 8 ½ pound pizza dough’s, which makes about a 12 inch pizza. I like to make my pizzas a little bigger, so I make it into 6 pizzas. Recipe adapted from Artisan Pizza and Flatbread in Five Minutes a Day

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Quinoa Corn Tortillas & My Gluten Free Experiment

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I’ve been meaning to post these quinoa corn tortillas for what seems like forever now. This is a recipe I first made in January and they have become quite the staple at our house.

Why add quinoa to corn tortillas? For me, the motivation was two fold. First, I’ve found the addition of quinoa makes them a little more pliable and moist. Second, (and what motivated me in the first place) is that both the boys will happily eat nothing but tortillas (with Earth Balance) and fruit and call it a meal. Obviously this is less than ideal, but the addition of quinoa makes me feel a teeny bit better about it when it does happen.

In the last week, other than recovering from being sick, I’ve been doing a bit of an experiment. I read the book Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health in December and it really captured my interest. Basically, the book talks about how the wheat that we eat today is very different from what people ate even 100 years ago and this difference is causing problems for many people. (I’ll try to talk more about the book in a future post for those who are interested.)

Although I have no known gluten intolerance, I had to wonder – would I feel better eating gluten free?  Would it help me lose weight?

As interesting as the idea was, I have been a bit of a non-starter with testing the theory until the last week.  Why?  Frankly, I love my bread and the idea of giving it (along with the occasional Gardein product) up was overwhelming.

As in more overwhelming than going vegan ever was. 

Finally, after feeling like crap for the better half of a month, I got into the “I’ll do anything to feel better” mode and decided to give it a try!

You know what?  It hasn’t been half bad and I haven’t felt a bit deprived.  I’ve made regular (not corn) tortillas, gluten free pizza crust, garlic bread sticks, two different kinds of cookies for the boys and of course these quinoa corn tortillas!

So – going GF hasn’t meant giving up bread at all.  (In fact – I may be eating more – I’ll have to watch that!)

And, its all been surprisingly good! Does this look like deprivation to you?

Super Yummy Recipe…Made with these Quinoa Corn Tortillas!

Do I feel better gluten free?

I think it is too soon to tell especially given how sick I’ve been.

First, its only been a week and most experts say that it can take up to a month for someone who is merely gluten sensitive to start to tell a difference in how they feel.  I will say that I haven’t had any cravings of any kind and its been very easy to eat clean the last week.

Secondly, I’m feeling a lot better right now but it could be that I’m just returning to normal.  Oh, and the hubby insisted I take the week off and recuperate so I have really been taking it easy, reading books and enjoying the boys.

So, the jury is still out but I’m planning on sticking with it for at least another month.  If nothing else, I’m becoming a half decent gluten free baker. :)

Something interesting did happen a couple of days ago and I’m not sure what to make of it. Maybe you can help me!

I was making cookies for the boys and using a recipe that called for Almond Meal and ended up being short by about 1/4 cup.  The easy solution was just to substitute wheat flour.  The kitchen was a mess at the time because I’d been cooking half the day and I ended up knocking the open bag of flour onto the counter, spilling it everywhere.  Luckily it was right next to the sink, so I just used my hand to scoop the flour into the skin.  About that time, I started sneezing so my floured covered hand went up to my face in a natural reaction.

About 30 minutes later, I was sitting outside with my husband and he asked me if I was feeling ok.  At first I wasn’t sure why he was asking but then I noticed my face was hot and my hand was itchy.  Both my face and the hand I used to clean up the flour were bright red, a little swollen and itchy.  My other hand was not effected.

An hour later I was just fine.

I have no clue if this had anything to do with the flour contact or if it was something else all together…but it did make me wonder if maybe I’m more sensitive than I thought.  Of course, I’m sure it could have been a number of other things.

Has this ever happened to anyone else and if so was it an allergic reaction to gluten or something else?

Quinoa Corn Tortilla

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12

Serving Size: 1 6-inch tortilla

Calories per serving: 82

Fat per serving: .9

Quinoa Corn Tortilla

Ingredients

  • 2 cups Masa Harina*** if you are gluten free, see note below
  • 3/4 cup cooked quinoa
  • 1 3/4 - 2 1/4 cups warm water
  • 1/2 teaspoon Pure Himalayan Salt
  • zest of 1 lime (optional)

Instructions

  1. In a bowl, combine masa harina, quinoa, salt, 1 3/4 cup warm water and lime zest. Mix well and knead with your hands until a Play-Dough like texture is achieved. Add water as needed 2 tablespoons at a time. If you get cracks in the dough when you flatten it you need to add more water.
  2. Shape dough into golf ball sized balls and cover with a damp towel while you are working.
  3. Heat a griddle, cast iron skillet or other large skillet to medium.
  4. Flatten tortillas using a tortilla press, heavy pot or rolling pin.
  5. Cook for 1 to 2 minutes per side, or until the surface appears dry. Place on a plate and cover with a clean damp dish cloth and foil to keep warm. Store leftovers in a sip lock back and the refrigerator and reheat prior to serving. (Tortillas will be most pliable when fresh.)
  6. If you don't want to use all of the dough at once, it can be refrigerated for up to five days. Simply add a bit of additional water (1/4 cup) to the mixture and cover.

Notes

Carbohydrates 16.6 g, Protein 2.2 g, Cholesterol 0 mg, Sodium 1 mg, Fiber 2.1 g

If using a tortilla press, I recommend cutting circles from a large plastic zip lock bag and lining your press with that.

IMPORTANT NOTE: If you are gluten free, please do make sure that you buy gluten free masa harina. Although the product itself is naturally gluten free, many companies (like Bob's Red Mill) process their standard masa harina in the same facilities in which they process wheat. Obviously if you are highly sensitive this is something you need to avoid. Luckily, they do offer a gluten free option which specifically states "Gluten Free Masa Harina".

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Super Clean Quinoa Patties

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I have a confession. I haven’t been doing very well in the first month of the year with my plans to get fit and really work the kinks out of my diet.  You’d think running a website like this would keep me on track at all times, wouldn’t you?

Not so much.

So forgive me if I’m feeling a bit virtuous with these super clean quinoa patties!  Not only are they gluten free but they are also suitable for those following eating plans like Eat to Live.  I was able to cook them with almost no oil thanks to my Griddler.  (I actually could have probably skipped the spray but I was worried they would stick and I wouldn’t get a picture.)

Now a lot of times when I’ve tried to do uber-healthy quinoa patties and burgers, I’ve felt like the recipes were a bit of a sacrifice.  That isn’t the case here.  Now I’m not saying these are up to the standard of these egg filled, cheese filled quinoa patties, but I will have to say that they were delicious.

quinoa patties

I really didn’t realize how healthy they were until I did the nutritional analysis, which pointed out these good points:

Low in saturated fat
Very low in cholesterol
High in dietary fiber
High in manganese
High in magnesium
High in phosphorus
Very high in vitamin A
High in vitamin C

Since I know I will get emails about this if I don’t put it out there, the sauce on the side is a mixture of an organic tofu mayo (low oil), ketchup and Sriracha Hot Chili Sauce.  You could easily use plain yogurt (Greek or vegan Greek-style would be best) or Mayo in place of the tofu mayo.

Recipe inspired by Clean Eating Magazine

Super Clean Quinoa Patties

  • 1 cup quinoa, rinsed
  • Olive oil spray
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Vegetable bouillon cube
  • 1 ¼ cups water
  • 1 carrot, peeled and shredded
  • ½ red pepper, diced
  • ½ cup Raw Sunflower Seeds
  • 2 tablespoons fresh parsley
  • 1 tablespoon Organic Chia Seeds mixed with ½ cup water
  • 1/8 – ¼ teaspoon crushed red pepper
  • ½ teaspoon Pure Himalayan Salt
  • ¼ teaspoon fresh ground black pepper
  • Olive oil spray

  1. Combine chia seeds with water and stir well. Set aside.
  2. Heat a skillet to medium, and spray with olive oil. Add quinoa and toast for about four minutes, stirring and shaking frequently.
  3. In a saucepan, heat olive oil spray to medium high. Add onion and cook for eight minutes. Add garlic and cook one minute longer. Add quinoa, bouillon cube and water. Bring to a simmer. Reduce heat to low and cover. Cook for 30 to 35 minutes. Remove from heat and allow to sit covered for five minutes. Allow to cool slightly before proceeding.
  4. In a large bowl combine carrot, bell pepper, sunflower seeds, parsley, crushed red pepper, salt and pepper. Add quinoa mixture and chia seed mixture and stir to combine.
  5. Using a 1/4 cup measure, measure out patties. Place on a parchment lined dish and refrigerate for 20 minutes.
  6. Spray a large pan with olive oil and heat to medium low. (Or, use a griddle or griddler) Cook for about 8 minutes per side, or until brown.

Preparation time: 20 minute(s)

Cooking time: 48 minute(s)

Diet type: Vegan

Diet tags: Low calorie, Gluten free

Number of servings (yield): 4

Calories: 228

Fat: 7.1

Protein: 8.5

Carbohydrates: 34.1

Fiber: 5.9

Cholesterol: 0

5 :  ★★★★★ 1 review(s)

Recipe by Cooking Quinoa.