King Arthur flour, muffin mix

I still get asked, to recommend an all purpose flour blend. And the honest answer is "I've not found one".
One in good for cookies, that are chewy .
Another for cake like cookies.
Different for brownie then cake.

So as new products arrive on the market, I keep exploring, and experimenting.

Today's story is about 

King Arthur Gluten Free Muffin Mix, 16 oz King Arthur GF muffin

I would have thought I had tried it before, since I am a fan of their cookie mix.  King Arthur flour has changed the packaging, so perhaps the ingredients have.
Either way, I was looking for a savory bread, to have with dinner. 

I attempted the loaf variation on the box, because it was to cook at the same oven temperature as the Turkey.

Similar to the cookie mix, you are to provide your own add ins. I tossed some cardamom, saffron, rosemary and basil into the batter. I used oil, not butter. And I used my electric whisk, to really mix it up. I baked in a silicone loaf pan.

The loaf turned out well. The crust was a little thick, for my 4 year old, but the rest of the dinner guests liked it. A good homemade texture and taste. A little delegate, but not crumbly. Springy and moist.

I think this would have been better as a sweet bread... perhaps dried cranberries, some Orange zest and a little almond extract.

Apple Snack cake, With Pamela's Baking mix

This is a similar idea to banana bread, but apple instead.

4TB shortening, melted
1/4 cup honey
1/4 cup sugar
2 eggs
1 cup applesauce
2 cups Pamela's Baking and pancake mix
1/2 tsp salt

Beat together shortening, honey and sugar.
Add remaining ingredients, and stir well.
Spoon into loaf pan, and smooth top.
Preheat oven to 320
Bake for 70 to 80 minutes, or until l toothpick inserted in center, comes out clean.

I tel tot cool slightly, then remove from pan so it doesn't get sweaty and soggy. Let cool complementary before slicing

You can eat it as is, or top with a little brown sugar frosting.

Sweet corn Bread

I have said before that I like a sweet cormn bread.
So on the look out for a new sweet cornbread muffin, I found this: mygluten-freekitchen.com
glutenfreeeasily.com

I modified the recipe a little

I used corn flour instead of meal
And a little brown sugar for white.
Splash of vanilla 

The results were:
Heavy, but not too. 
Not crumble. 
Sweet but no cake like.

Excellent with some chicken chilli

Tea cakes. Gluten free Bananna Bread

For some reason tea cake recipes have been hard to find; And By tea cake I mean; banana bread, zucchini bread, lemon poppy seed loaf or Applesauce cake. I have also heard these called snack cakes, but I think that implies that they are baked in a square pan, not in a loaf pan.

The kind of things that my mother would give us a slice of afterschool. Not as sweet as cookies, but more of a treat than muffins.

But I think I finally have one;

Chocolate banana bread: 

1 cups	Namaste Foods Perfect Flour Blend
2 Tb 1/2 tsp	coco powder baking soda
pinch	salt
1/4 cup	canola oil
1/4 cup	White sugar
1/4 cup	applesauce
1	large egg
1	banana, mashed
1/4 tsp	gluten-free vanilla

Preheat to 325.
Mix all ingredients in large bowl.
Pour batter into two small loaf pans. Bake at 325 for 30 min. Rotate pans, and bake for 30 more, or until toothpick inserted in the center comes out clean.


Thing is; back in 2001, when I first went Gluten Free, all of the recipes I could find were also dairy, nut and egg free. Now a days, Gluten Free is associated with Paleo, and the nuts are back and  introducing other costly ingredients.

Krusteaz Gluten free Blueberry muffin Mix.



Krusteaz Gluten free Blueberry muffin Mix.

Got a box, on sale, and gave it a try.

Didn't raise very much. Box was close to its "best by" date, so maybe the mix was stale.
Good flavor. Slightly crumble. Light, not too dense.
Best warm, fresh, with butter.

Rustic peach cake

 

Peach cake. (rustic coffee cake)

1 box Krusteaz Gluten Free Honey cornbread mix
1/3 cup Vegetable oil
1 egg
3/4 cup milk
1 tsp Four season's gourmet cold pressed Blueberry Vinegar
1 Tb white sugar
1 ripe peach, thin sliced
1 TB brown sugar

Mix vinegar into milk, making blueberry buttermilk. (could use any vinegar)




Wisk oil, egg and milk.
Stir in white sugar and mix, until moistened
Spoon batter into greased 8X8 pan
Top with peach. Press peach down into batter.
Sprinkle Brown sugar on top
-let rest while oven preheats to 375.
Bake for 30 minutes.
Check center for doneness with a toothpick, might need 5-8 more min.

Let cool, and slice.

We love it. And it's not super sweet or heavy. It's a nice snack cake as is, or with some wiped cream, and caramel sauce, makes an easy desert.

Recipie review: ATK Lemon loaf

I had a craving for pound cake. A nice, cake like loaf with lemon and blueberries. I had not yet tried the Lemon pound cake recipe from "America's Test Kitchen, How can it be gluten free" cookbook.
I decided to use some of my frozen blueberry supply to make a lemon loaf.

The batter was a little thin, so the berries sank to the bottom.
At the designated time, the loaf was a little doughy, so I turned the temp down a little and left it in another 10 min.
The finished loaf was rather dense, and crusty. A little hard to eat. It was dry and doughy at the same time.
Not what I was hoping for, in a lemon loaf.
I ate about a third, and then put the rest in the freezer. Perhaps it will make a nice French toast, or cake pop...

All But Gluten, Sliced white loaf review

Our Safeway has started caring a new line of gluten free products.
all but gluten
So lets start with the bread

I tried it along with a loaf od UDIs and it was just as good.
Decent texture, flavor and appearance.
Made a sandwich and it held up very well.
Future purchase depends on price.

Moon Rabbit Foods, Gluten free Corn bread mix, review

So, what goes better with Chili then cornbread. And since I had not made the Moon rabbit Foods, Gluten free Corn bread mix yet, I gave it a try.

First of all, one bag makes two 913 pans. That's a lot of cornbread. So as instructed on the back, I made half of the bag.

The instructions are to use soft butter, and cream it into the mix using an electric mixer.

For the first few seconds, even on low, it shot the mix into the air, and made me cough. I would say cut the butter in first, then move on to mixing. I would say use a STAND mixer, as it was very stiff and difficult for my hand mixer.

The package recommended folding in shredded cheese.

This caused pockets of cheese that were melted, and gave a false reading of "done-ness" when I checked the bread. Leading to overcooking.

 

The results were very dry and fragile. Making them imposable to remove form the pan.

 

The second half of the bag went a little better: I mixed up the batter using margarine. And did not add anything to the mix. I then spooned half of the batter into a parchment paper lines pan. 

This made it a  breeze to remove. We however found the flavor rather bland. A little honey butter helped, but not much.



 

 

What did I do with the other half of the batter? Tune in next week.

mystery Gluten free scone, for sale in hospital cafiteria

So, on a trip to the hospital that we planed on delivering our baby at, we swung by the cafeteria to see what they had. There was a mysterious Gluten free scone, for sale in hospital cafeteria. I could not identify the maker of the scone.
The scone was dense, grainy, and did not have much flavor.

Gluten free bread pudding, in a slow cooker

This is inspired by my mother in law, and my Husband:

Bread pudding in a slow cooker

Ingredients
. 6 slices of Gluten free bread {this time I used Essential Baking Co Super seeded multi grain}
.1 cup whole milk
.1 egg
.1 TB sugar
.2 tsp vanilla
.Dash each Cinnamon, nutmeg
..1/4 cup brown sugar
..2 TB butter
..1/2 Cup chopped pecans
...Caramel sauce, whipped cream, banana slices

Directions
1. Cube and toast bread
2. Mix together milk, egg, sugar vanilla and spices
3. Pour bread into cooker. Pour liquid over bread. Press bread down to encourage soaking
4.Cut butter into brown sugar. Mix in nuts
5. Distribute over bread.
6. Cover cooker and set on high for 2 hours.
7. Let cool, 30 min.
8. Serve with Caramel, cream and banana.

Notes:
The top layer of bread was good, the bottom was soggy. I think I will use a larger sized slow cooker, or make a smaller batch next time, so that the finished product is not so tall.

To be honest, I have never had bread pudding made by anyone other then me, as a use for gluten free bread that's not good to eat otherwise. I don't actually know that bread pudding should taste, or look like. I honestly can't image anyone setting out with a goal of bread pudding. Or having a craving for bread pudding. But like I said, it might be my skill. I have probably never had a real, proper, bread pudding.

Essential Baking co, Gluten free bread, super seeded multi-grain

Our local COSTCO has started carrying Essential Baking co, Gluten free bread, super seeded multi-grain. it is also Dairy free, nut free, soy free. unopened it will stay "fresh in your pantry for months"
Fist 5 ingredients are Water, seeds, rice, egg and tapioca. In that order.
It's also got pear and plumb.

its not very good. Dense, porous; like biting into a dry sponge. Tastes like rice, and water.
 I imagen I could reproduce the same flavor if I made a rice and water  paste in  my blender, and then mixed in some nuts and seeds.
If you are into that minimally processed stuff, then I recommend doing it in your blender, rather then spending the money in this bread. Because on the ingredients label, after you get past the pear and plumb, it's still got he additives and preservatives.
Dollar for Dollar and ounce for ounce, there are about 5 brands of GF bread I would choose over this one.
But since Hubby bought me the bread, and it comes it a 2 loaf package. I will see what I can do with it.

Moon Rabbit foods Gluten free Biscut mix

 So, remember that stash of Moon Rabbit Baking Mixes I picked up?
Well I finally got around to trying the Biscuit and Scone mix.
 I made Biscuits, to go with my GF Chili (more on that later this week)

It was drop Biscuits, not cut. Personally I prefer that method.
I could taste where they were heading towards a "buttermilk" but it did not quite reach it. But I thought the resulting flavor was excellent and subtle. Good with anything. Instructions were not complicated.
Overall a good biscuit.

Gluten free Chocolate and walnut Bananna Bread

I got a new cookbook.

Michael McCamley's Gluten free Baking.

(Gf chef of the year)

It's a gift from my sister.

Beautiful photographs. I think that's why my sister got it for me.

SO My first recipe to try was the Chocolate and Walnut banana bread

 

 

My results were not s lovely as the picture in the book. Tasted good, but very sticky. It did not slice well, crumbled a lot and left residue on fingertips and plates. Despite the fact that it cooked for almost twice as long as the recipe called for.

AND, as you can see from the presents of my adhesive note, I plan on making more changes should I use the recipe again.

 



 

Not overly impressed with the first recipe, but will give the book a few tries before I decide.

Pamala's Gluten free bread mix, tips for sucess

So, were trying to purchase a house.

That means, watching our pennies, and preparing to move. So I decided to use a bread mix I already had, rather then go get a loaf from the store.

 



It turned out fairly well. I have a hit and mis relationship with bread mix, so it was nice to get a decent loaf.
So here is how I did it:
I proofed the yeast, in the warm water, with a little of the sugar and starch, even though the recipe does not call for it.
I put it in two small loaf pans, instead on one large, avoiding the doughy center.
I smoothed the dough in the pans, with my wet hands, to give it a uniform surface.
I let it raise, in a worm oven, over a pan of water, for an hour.

And that did the trick.

Monkey bread: Buterscotch pull apart, recipie improved.

GLUTEN free Butterscotch pull-apart. (AKA monkey bread)

Recipe:

Phase 1. The Dough.
1 Pkg (16 oz) Bob's red mill GF pizza crust mix
1 cup warm water
2 eggs
1/2 cup sugar
1/4 cup butter

1. In warm water, dissolve a table spoon of the sugar, and of the mix. Then sprinkle the packet of yeast that comes with the mix, on top.
2. In am heavy duty stand mixer, Cream together the butter and the sugar. Then add eggs.
3. Add the yeast water to the butter/eggs.
4. Set the mixer to medium, and slowly add the flour mix, scraping down the sides. Mix for a total of two minutes.

Phase two: the good stuff.
1 pkg butterscotch instant pudding.
1/2 cup packed brown sugar.
1/2 cup butter.
-Combine. using fork, to make a course meal.

Assembling:

1. Line a fluted bunt pan with parchment, or coat with shortening.
2. Sprinkle generous amount of the good stuff in the pan.
3. With very wet hands, grab a golf ball sized lump of dough. Roll it slightly to form ball. Drop it into pan. Repeat until you have covered the base of the pan with one layer of dough balls. Sprinkle generously with the good stuff, being sure to get it between and all over the dough balls. Keep going until you are out of dough.
4. Let rise, for about 30 min in a warm place.
5. Then bake at 375 for 20 to 30min.

Carrot Bread

Out sweet little Squeaker has become a picky eater. I know around  his age it's normal for their appetite to slow down, as his growing is also slowing. He is five time the size he was 20 months ago. But he had been sick, and has actually lost some weight. His Pediatrician said to give him cake and ice-cream. So he can put it back on, but I don't want him to eat just junk food.
He knows over 50 words, and cake is one of them.
So his Occupational therapist suggested I make him banana breads, zucchini bread, and stuff like that. He does not have to be GF, but he is observant enough to notice that if I will not eat something, then he will not either. So I cook GF for both of us.
So in the adventure, I found a recipe from Bob's red Mill, for

Carrot Bread 

• 1 cup Freshly Grated Carrots
• 4 Tb Milk
• 1 large Egg
• 1/3 cup Sugar
• 1/2 tsp Cinnamon,
• 1/2 tsp Baking Soda
• 1 1/4 Cup Bob's All purpose baking flour 

Directions

Preheat oven to 350°F.
Lightly grease a 4" x 6" baking pan, set aside.
Sift all dry ingredients into a mixing bowl; add egg and milk and mix well.
Stir in grated carrots.
Pour batter into prepared baking pan and bake for 40 minutes.
 Allow to cool before slicing.

I put in in loaf pans, and in my mini bunt pans. We call it "Cakebread."

Against the Grain Gourmet Baguettes review

I think I have posted the Recipe for my Lasagna before.

This post is about the bread.
Against the grain gourmet. Baguettes.
Got them frozen, them microwaved for 30 seconds.
It was delicious!.
Good crust and slightly chewy inside.
Very nice texture. I was able to tear pieces off the loaf.
It went very well with the Lasagna.

Carrott Cake.

I have never been quite certain when Zukinni and banana can make bread, but Carrots makes cake... Anybody know?

 I like that it makes twice as much as most other cake mixes, but less then twice the cost.


Anyways, I made a some Corot cake, using the Namaste Foods spice cake mix. The recipe for the carrot cake variation was on the back.

For fun I put some of the batter in baby loaf pans, and some of the batter in tinny bunt pans.
Turned out cute, and yummy.

Bananna muffins with King Arthur Gluten free Flour

When other people notice that the bananas on the counter are too ripe to eat, they make banana bread.
Well, I said to my self, I want to be one of those people.
But it was harder than I thought.
The Banana bread or muffin mixes I found already had their banana flavor. And I was concerned that Just tossing in several mashed bananas would alter the dough to much, and effect the outcome. So knowing I had a bag each of Bob's red mill and King Arthur all purpose flour, I searched there web-sights for a recommended banana bread recipe. I came up with:
 Recipe

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1/2 teaspoon cinnamon, optional

1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour

1/2 cup (8 tablespoons) soft butter

2/3 cup sugar

2 tablespoons honey

2 large eggs

1 1/2 cup very mashed ripe bananas (about 2 medium bananas

1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers.

2) Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour. Set aside.

3) Beat together the soft butter, sugar, and molasses.

4) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

5) Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process.

6) After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds

7) Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine.

9) Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.

Yield: 12 muffins.

 

Squeaker helping me make the Bread.