Gluten-Free Baking Day

Saturday I had a gluten-free baking day. It was kinda unplanned. Wanted to try a loaf of bread. Then found a good banana bread recipe. Then the flour I used had an awesome sounding cookie recipe – and I had been wanted to bake cookies for awhile. I didn’t take a picture of my kitchen, but you should have seen it! And I must say, all turned out fantastic! I ended up not eating lunch because I sampled too many of my treats. And if they pass the inspection of the various skeptics in my family, you know they must be good! All of these recipes are clean, which makes them even better after I accidentally cheated the night before (totally spaced on the fact that English muffins are no good).

It was such a successful day, I thought I would share the recipes I made for my gluten-free, clean eating friends out there (and there’s a paleo recipe, too!).

OLYMPUS DIGITAL CAMERADark Teff Sandwich Bread (Nourishing Meals Cookbook, page 128) – Gluten-Free, Vegan, Refined Sugar-Free, Clean
Yes, I can eat wheat and I have a sourdough bread recipe I like. However, I wanted to make a loaf of sandwich bread to see if I could find one that Will liked. A few months ago he told me it wasn’t possible to make a good gluten-free risen loaf. That you could get close, but it wasn’t worth it and it wouldn’t be the same. Challenge accepted.

Those slices look a lot thicker than they actually are

Those slices look a lot thicker than they actually are

This loaf was really fast and easy to make up (although contains some ingredients I hadn’t heard of before my elimination diet). It rises for an hour and bakes for an hour, so it does require you to be around, but it was much easier and faster than my wheat loaf. I thought it tasted great. I’m not good at taste comparisons and I knew it was gluten-free, but I couldn’t tell it was not a normal bread. In fact, I thought the taste was similar to the whole wheat sourdough I make (it’s a recipe that doesn’t taste very sour).

Will, on the other hand, did a nice analysis of it (without me giving any info on the bread) and said the texture was off, but it tasted fine. When I told him what it was, he said it wasn’t up to snuff compared to wheat bread, but it was a very good gluten-free bread. Good enough for me.

The recipe calls for ground chia seeds, but I just used whole ones. They are slightly noticeable in the texture (the bread has the slightest of crunches at the end). But it didn’t bother me, certainly not enough to go through the work of grinding my chia seeds.

OLYMPUS DIGITAL CAMERAPaleo Banana Bread – Gluten- and Grain-Free, Paleo, Dairy-Free (optional), Refined Sugar-Free, Clean
NOTE: It says preheat oven to 160 CELSIUS. I almost didn’t catch that. That is equivalent to 320 °F.

Very fast to make up. I made mine with plain, full-fat yogurt, so it had dairy in it. It can be made with any yogurt, though. I also used lime juice because we have no lemons or lemon juice, but that didn’t affect the taste at all. I baked mine in a 9×5.5 loaf pan, and next time I will use our smaller pan and no parchment paper. I think it will brown and shape up better. Notice how short it is. Definitely could have used a smaller pan. But YUM. The flavor of the spices really comes through. That was wonderful and unexpected. It was also very smooth – good texture.

OLYMPUS DIGITAL CAMERATeff Flour Peanut Butter Cookies – Gluten-Free, Vegan, Refined Sugar-Free, Clean
To make these clean, be sure to use natural peanut butter. I also used olive oil.

I decided to make these after finding the recipe on the back of my package of teff flour. The link I gave you is almost the same (they used a different oil, but that’s it), since Bob’s Red Mill’s recipe site seems to be down. I made it even easier that the directions say. Instead of mixing things separately, I just dumped in all into a bowl and used an electric mixer to combine. The dough was yummy. 🙂 It seemed excessively oily, but the finished product was not, and they came right off the cookie sheet (even the burnt ones). Well, they came right off, except that some of them crumbled a bit. This is me not caring because they tasted too awesome.

I baked the first batch at 375 on the lower rack (trying to be efficient with the teff bread), and that burned the bottoms. Second batch turned out much better. The cookies have a thick-ish mouth feel, but taste delicious and the texture doesn’t bother me at all. They just dissolve in your mouth.

About How We Flourish

Welcome! I'm Chloe. I have a passion for creating a healthy life and a healthy environment. Join me as I explore homemade and reusable products, essential oils, and real food. Look around a bit. I look forward to getting to know you.
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3 Responses to Gluten-Free Baking Day

  1. Yumm!! All looks delicious! Also, I nominated you for the Liebster Award! You can find the information on my page,

  2. Pingback: GF Sourdough Starter | yum vee

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