GlutenFreeNB

Living Gluten Free in New Brunswick

Baked Apple Fritters Gluten Free

These Gluten Free Baked Apple Fritters are the perfect gluten free snack for when you’re craving Doughnuts or if you want to surprise someone special. Why would you deep fry when you can bake instead. Pretty well everything made in the deep fryer can be baked instead. It’s so much healthier and usually just as delicious. You don’t need a special  pan to make this recipe either. All you need is a regular baking sheet.

Another Quick, Easy and Delicious Gluten Free Recipe, which also happens to use Tea Biscuit Dough is these Gluten Free Tea Biscuit Cinnamon Rolls. They’re so quick and easy to throw together.

 

Ingredients 

1-1/2 Cups Rice Flour

1/2 Cup Corn Starch (or Potato or Tapioca)

2 Tbsp White Sugar

2 Tsp Cinnamon

3 Tsp Baking Powder

6 Tbsp Butter

3/4 Cup Buttermilk or (3/4 Cup Milk +1 Tbsp Lemon Juice)

1 Cup Apple Pie Filling

For the Glaze:

1 Cup Powdered Sugar

1/2 Tsp Vanilla

2 Tbsp Milk

Directions: 

1. Pre heat oven to 450 F.

2. In a large bowl, cut butter into the flour, starch, sugar, baking powder and cinnamon. Mix until well combined.

3. Add the buttermilk and mix only until a dough forms.

4. Using a rolling pin, roll out dough into a rectangle, on a lightly floured surface.

5. Cover with the apple pie filling. Then fold in half. Use a knife and cut through the dough several times.

6. Divide the dough into 8, then shape into balls and place onto a parchment paper lined baking sheet. Bake for 15-20 minutes.

7. Mix the icing sugar, vanilla and milk until smooth. Spoon over the apple fritters once they have slightly cooled.

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GLUTEN-FREE PEASANT BREAD
This recipe is from the following website with some changes by me.
From https://alexandracooks.com/…/…/21/gluten-free-peasant-bread/

Ingredients:
1 cup lukewarm water, buttermilk or milk (I prefer water) 1-1/2 teaspoon sugar
1-1/2 teaspoon active-dry** or instant yeast (I use instant)
2 cups (256 g) gluten-free flour (I use President’s Choice with xanthan gum)
2 teaspoons (6 g) xanthan gum (use only if not already in your all-purpose flour)
1 teaspoon (6 g) kosher salt
2 egg whites (80 g) (I sometimes use one whole egg)
Room temperature butter, about 2 teaspoons

Directions:
– If you are using instant yeast: In a large mixing bowl, whisk together the flour, xanthan gum (if not in the flour), salt, sugar, and instant yeast. Add the water. Add the egg whites (or 1 egg). Mix until the flour is absorbed well (dough should be quite wet).
– Using a spatula or by hand, transfer the dough to a bowl/casserole dish (I use a 1 quart Pyrex glass casserole) greased with butter. Note: Unlike the traditional peasant bread recipe, there is no punching down of the dough or kneading. I also use my wet hand to smooth the top of the dough somewhat.
– Cover dish with a tea towel or plastic wrap and set aside in a warm spot to rise for at least an hour. (I let it rise for 2 hours.)***
– Preheat the oven to 425ºF.- I brush top of dough with melted butter before baking. I find it makes the crust more like regular bread.
– Bake for 30 minutes.
– Remove from the oven and turn the loaf onto a cooling rack. If you’ve greased the bowl well, the loaf should fall right out onto the cooling rack. I also brush the top with butter again.
– Let cool for 10 to 15 minutes before cutting. Enjoy!

HINTS:

* This recipe is from the following website but I made some changes that I fine works for me. https://alexandracooks.com/…/…/21/gluten-free-peasant-bread/

** If you are using active-dry yeast: In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. There is no need to stir it up. Let it stand for about 10 to 15 minutes or until the mixture is foamy and/or bubbling just a bit — this step will ensure that the yeast is active. Meanwhile, in a large bowl, whisk together the flour, Xanthan gum (if not in flour) and salt. When the yeast-water-sugar mixture is foamy, stir it up, and add it to the flour bowl. Add the two egg whites. Mix using a spatula or wooden spoon until the flour is absorbed.

*** To make a warm environment to rise your dough, put the dish in the oven and turn on the oven light.

NOTE:
This bread is very good the day you cook it but like all gluten free bread it seems to lose its texture as time goes on. I slice and freeze it all except for what I am going to use in the first two days. When you take it out of freezer you can zap in microwave and it is just like fresh again. I find it also toasts quite well but you may have to put it in toaster twice. Love the texture of the crust. The gluten free bread that I have found most like the real thing. Enjoy!

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My bagel with raspberry jelly – no seasonings added to top. Actually cooked in my donut baking pan.

Bagel from original recipe website with flavouring.

EASY GLUTEN-FREE BAGEL RECIPE
(( My gluten-free version, the original and all other versions can be found on attached link. )) 

https://www.skinnytaste.com/easy-bagel-recipe/

Total Time: 30 minutes
Prep Time: 5 minutes

This easy homemade bagel recipe is made from scratch with just five (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt! No yeast, no boiling, no fancy mixer. Bake them in the oven.
(( They can also be cooked in an air- fryer. Regular flour, Dairy-free and Egg-free versions can be found on the website. ))

INGREDIENTS:
1 cup (5 oz) gluten-free flour mix
2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
3/4 teaspoon kosher salt (use less if using table salt)
1 cup non-fat Greek yogurt (not regular yogurt, it will be too sticky)
1 egg white, beaten (whole egg works fine too)
(optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)

DIRECTIONS:
– Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
– In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
– Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
– Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly
(( I make some by forming in ball and then flattening so that it looks like an English muffin. They rise and are good for making sandwiches. I also sometimes use a baked donut pan that I put the rolled dough in and it works great. ))
– Top with egg wash and sprinkle both sides with seasoning of your choice. (( I actually add the egg white to the yogurt and don’t put on top and works fine. Most of the time I don’t add the seasonings – I find it better for making sandwiches. ))
– Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before cutting.

TIPS FOR PERFECT BAGELS:
– The bagels expand when they bake so you’ll want to make sure they have plenty of room so they don’t stick together.
– Greek yogurt instead of plain is a must, if there’s any liquid in the yogurt be sure to drain it.
– If your dough is sticky add more flour or use less yogurt.
– You can easily double or triple this recipe to make more. You can also half or quarter it to make less.
– Bake on the top rack so the bottoms don’t get too browned.
– Instead of using egg wash I whip egg white until frothy and added that with the yogurt, totally optional.
– Once bagels are formed you can dip your fingers in water and smooth them out.

TIPS FOR STORING AND FREEZING BAGELS:
– You can wrap leftover bagels in plastic and reheat the next day without refrigerating, or refrigerate for up to 3 days.
– To freeze, slice open and wrap individually with foil or plastic wrap. To reheat pop them back into the oven, toaster or air fryer until warm.
– You can make the dough ahead and keep it wrapped tight with plastic for up to 3 days refrigerated. If you’re cooking for 1, simply take 1/4 of the dough out an hour ahead and bake it in the morning. The dough should be room temperature before baking.

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GlutenFreeNB.com

 

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Sandwich from Lunch Box in Vernazza, Cinque Terres

I haven’t posted anything in awhile but just have to share this bit of info about travelling in Italy and being gluten-free. I had heard that children are tested for Celiac before going to school in Italy but I was still leary about how I was going to make out. I had printed out a card in Italian explaining that I was Celiac. I had saved all the Italian words for wheat, rye, barley, malt, etc in my phone. Turns out I didn’t use any of it other than occasionally using the words ‘senza glutine’. Most people could speak English or French and everyone I spoke to was aware of gluten, a lot of the packaging indicated guten free in English as well as Italian. Only once was I almost fed gluten. I was served a soup which to me looked like barley. The waiter told me I was safe that it was ‘farro’. Thank goodness for google. 😃 I immediately googled farro and found out that it is spelt and definitely has gluten. I showed the info to the waiter and he took it to show the chef. Saved by google once again. I did eat a lot of pasta in Italy but was not able to have a pizza. I had read that there was some very good gluten free pizza but I did not come across it in my travels. I did have a very good sandwich in Cinque Terres … wish I had of ordered two of them. 😃 So, if you are planning a trip to Italy, don’t worry about being able to eat. Including some pics of a few of the things I ate.

At a vineyard wine tasting … only difference was the others had bread instead of rice cake.

One of the many pasta dishes.

Chicken and salad

A yummy dessert … for the gluten and gluten free people.

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I noticed this at Shoppers Drug Mart this week.  Didn’t buy it so can’t tell you if it is good or not but interesting to see another Gluten Free product.  If you have tried it let us know how it is.

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A new product for me … President’s Choice Gluten Free All-Purpose Flour … the best prepackaged gluten free flour I have tried. I usually make my own gluten free flour mix but someone suggested the PC brand, I tried it and  it, haven’t made my flour since. Not saying I wont make my own again but it is so convenient to use the PC brand, it even has the Xanthum gum already in it. Every thing I have made has turned out perfectly. I have not tried bread with it yet. Worth trying it friends.

screen-shot-2017-01-08-at-1-58-46-pm

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If you are planning a trip to Old Orchard Beach this summer you will have to check out Whole Foods Market in Portland, Maine. Whole Foods Market is a great place to shop for some different gluten free items.  Their website also has lots of gluten free recipes, just click on the link below.

Whole Foods Market

2 Somerset Street, Portland, ME 04101

Phone: 207.774.7711,

Hours: Open 8am-10pm seven days a week.

Welcome to Maine’s only Certified Organic Grocer with the largest selection of natural and organic products in the state. We are a collection of all things good. Our team members are artisans—custom butchers, scratch bakers, and certified cheese mongers. We know beer and spirits. We know our farmers. We know health. We are dedicated to stringent quality standards and sustainable living practices. Shop with us and you will get the highest quality at the best price.

Source: Portland – Maine | Whole Foods Market

Enjoy! … GlutenFreeSuzieQ

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Interesting article posted by CBC News on the research being done which could possibly result in creation of a gluten-free wheat … would be nice.

Source: Gluten-free wheat quest undertaken by farmers – Technology & Science – CBC News

Enjoy! … GlutenFreeSuzieQ

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Interesting information on some research that may help Celiacs to digest gluten.

Pitcher plants

Source: Carnivorous plant enzymes could help celiacs digest gluten, says U of C researcher – Calgary – CBC News

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