Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Mix flours, starch, and baking powder.

Blend together eggs, sugar, oil, and water. Blend in the mashed bananas.

Stir in the dry ingredients. Add the nuts.

Pour into an 8½ x 4-inch loaf pan. Bake at 350°F for 1 hour.

Notes

Substitutions

The post Gluten-Free Banana Bread appeared first on Kids with Food Allergies.

Avg. rating 3 from 5 votes.

Recipe Information

Ingredients

Directions

Measure out and mix together the flours, starch, and salt into the bowl of a stand mixer. Add in the yeast. If you are not using instant yeast, you will need to proof it with the warm water and sugar instead of adding to dry ingredients.

Mix flax meal with boiling water and allow to stand to gel.

Combine olive oil, water, vinegar, and sweetener.

Fit the stand mixer with the paddle attachment (not the dough hook). Turn it on to stir and add the liquid slowly. Add the flax goo egg replacement. It will take a couple minutes to become “gooey”. Once it does, turn the mixer up to med-high and beat for 3 min. I usually scrape the bowl down once during this time.

The dough will be soft and very sticky. Allow to rest for 20 minutes or so.

Start preheating oven to 450 °F. Add pizza stone if you have one.

Prepare your pans – fit your baking sheet with parchment paper. I have 12″ round pizza pans and I fit a square of parchment on each. Sprinkle with gluten free flour mix or just rice flour. Be generous. If you are using a baking stone, you can skip the pan since you can slip the parchment directly onto the stone in the oven. I use my pizza pans to transfer the parchment to/from the oven.

Using a scoop or spoon, divide the dough onto your baking sheets. The best way to spread this out is with the “wet spatula” method. Using a long, offset spatula, wet the length and start spreading the dough out. Keep re-wetting the spatula as needed. When I’m making round pizzas, I keep slowly spinning the tray as I work the dough out from the center. I make sure to leave a “lip” around the outside for my crust. For pizza, you want this fairly thin, but it’s up to you. If you get a spot too thin or get a hole, just squish it back together and re-smooth it. For flatbread, I leave it more even and a bit thicker.

If you don’t have an offset spatula, you can sprinkle the top w/ a generous amount of flour mix or rice flour and gently pat the dough out with your hands. Use lots of flour! This stuff is sticky!

For pizza – bake immediately for 12-15 min to set the crust. Remove from oven, top as desired, then return to oven to bake until toppings are bubbly and heated through. I generally slide the pizza off of the parchment and put it directly onto the stone when I return it to the oven.

For flatbread – allow dough to rest for 20-30 min. I usually dimple the dough with my fingertips and dress with olive oil and herbed salt before baking. Bake for 20 min. For a crisper bottom, you can slide the bread off the parchment directly onto your pizza stone after about 12-15 min.

Notes

Substitutions

The post Gluten-Free Flatbread or Pizza appeared first on Kids with Food Allergies.

Avg. rating 5 from 13 votes.

Recipe Information

Ingredients

Directions

Warm milk on stove.

Place milk, butter/oil, sweet potato puree, and yeast in stand-up mixer and mix well.

Add flour mixture one cup at a time and scrape the sides between each added cup.

Once all the flour has been added, beat at medium-high speed for 2 minutes.

Lightly grease loaf pan and add bread mixture to the pan.

Wet fingers and spread bread mixture evenly in loaf pan.

Pre-heat oven to 350 °F.

Keep bread mixture in a warm location to rise about 20-40 minutes, or until the bread rises to the top of the loaf pan.

Bake 50-60 minutes.

Remove from loaf pan and place on cooling rack.

Notes

Substitutions

The post Sweet Potato Bread – Gluten-Free, Milk-Free, Egg-Free appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Mix flour, sugar, baking powder, xanthan gum, and salt together well.

In another bowl mix the yeast, warm water and 1/4 cup of the dry mix together. Let stand for 20 minutes. At this time put 1 tsp vinegar into a 1/2 cup measuring cup. Add enough hemp milk to fill and allow to “sour” while yeast is activating.

With an electric mixer, combine yeast mixture, milk mixture and flour mixture for 5 minutes. Allow to rest in a warm place for 30 minutes covered.

Preheat oven to 400 °F.

Spread olive oil onto a parchment lined baking sheet. The dough is VERY wet. You will not think it will ever make a pizza, but it will! Place 3/4 of a cup of dough into a pile and pat down to about 1/4″-1/2″ with wet hands. Wet hands are important or the dough will stick to you. Let set for 15 minutes.

Par bake the crust for 15 minutes. Top with your favorite toppings and bake for another 10 minutes.

Notes

Substitutions

The post Super Nate’s Great Pizza Crust appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Put a cast iron pot or other oven-safe pan into the oven. Preheat the oven to 350 °F. You want to allow time for the pan to get piping hot. If you do not have a cast iron pan you can use a greased 9×13 pan. The edges will not be as crispy but it will still be good.

In a small bowl mix gelatin and 1/4 cup milk or milk sub. In another bowl, or in a 2-cup measuring pitcher mix the 1 1/2 cups of the milk or milk sub plus the corn meal. This prevents the corn meal from immediately sucking the batter dry when it’s incorporated into the whole.

In a large bowl mix the dry ingredients: flour, sugar, baking powder, and salt. Dump in the wet ingredients: the gelatin mix, the corn meal mix, the frozen corn, maple syrup and 1 1/4 cups oil. Combine.

Being careful to use oven mitts, take the cast iron pan from the oven. It is very easy to forget that the normally innocuous handle is dangerously hot, I know seasoned cooks who have gotten very serious burns from a pan pre-heated in the oven.

Pour the 2 Tbsp oil or solid fat into pan. Traditionally bacon fat is used for this but a modern palate will be more accustomed to butter or the more neutral flavor of oil. Use a pastry brush or a paper towel folded several times to be quite thick and spread the oil or fat around the bottom and up the sides. Pour in the corn bread batter and smooth the top with your spoon or spatula, and again, carefully using the oven mitts, return the pan to the oven.

Baking time depends on the size of your pan–a wider pan will cook more quickly as the batter ends up being thinner. Cooking time will be about 30-45 minutes but it’s a good idea to check on it after 20 minutes just in case. The corn bread is done when a toothpick in the middle comes out clean.

Notes

Substitutions

The post Totally Yankee Egg-Free Corn Bread appeared first on Kids with Food Allergies.

Avg. rating 5 from 5 votes.

Recipe Information

Ingredients

Directions

In small bowl place water and wisk in gelaton. Then wisk in flax meal and set aside.

My bread machine’s directions are for dry ingredients first.

Add dry ingredients except for yeast to bottom of bread machine. Add wet ingredients and flax/gelaton mixture followed by yeast on top.

I set my machine to “sandwich bread” setting and assisted the initial mixing as ingredients are heavy. Add additional warm water or rice milk by the Tbsp to moisten any dry dough not incorporating. Mixture will be wetter than “gluten” breads.

Once cooked and machine timer goes off take out of pan and cool.

Notes

Substitutions

The post Cameron’s Best Bread for Bread Maker appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Place water, sugar and yeast in the bread machine pan, and allow to sit for 10 minutes, so the yeast gets all foamy.

Add remaining ingredients in order listed.

Select basic or white bread setting. I’ve also used the Rapid setting and it’s turned out fine.

Notes

Substitutions

The post Basic Bread Machine Bread appeared first on Kids with Food Allergies.

Avg. rating 5 from 19 votes.

Recipe Information

Ingredients

Directions

NOTE: If not using instant yeast, proof the yeast in the warm water (110 to 115 °F) and a tsp of the sweetener – add the yeast to the water and sweetener, stir; allow it to get poofy. If using instant yeast, it will get tossed in with the flours as it does not need to proof – and in fact won’t proof and you will think it’s dead and not working!

Whisk together the dry ingredients – flours/starch, xanthan, salt and instant yeast (see above if using regular yeast). Do this in the bowl of your stand mixer fitted with the paddle attachment.

Add the liquid to the dry ingredients – water or proofed yeast mixture, olive oil, honey/agave (all or the remaining portion not used to proof yeast), and mixed egg replacer. Beat until a smooth batter forms. This will not be like a wheat based bread dough. It will more like a thick muffin batter.

Scrape the dough into a lightly oiled loaf pan lined with parchment paper. I oil my pan, then lay in a sling of parchment that fits in the bottom and goes up and over both of the long sides, then oil the parchment. Smooth evenly using wet fingers. Place pan in a warm spot and allow to rise. Do not overproof or it will collapse on itself. If the top starts cracking, it’s time to bake! I set a timer and check it around 30 min.

Meanwhile, preheat your oven to 350 °F.

When bread has risen, you can carefully brush it with a little melted margarine for an extra yummy and shiny crust. This was a trick that my dad always did when he baked bread. He’d rub the loaves with butter when they came out of the oven. I like to do it before.

Bake on middle rack until it sounds hollow when thumped — about 45 minutes. I like my bread crusty, so I remove the bread from the pan and return it to the oven directly on the rack for another 10 minutes. If desired, rub top crust with any remaining melted margarine while it’s still warm. Remove to a wire rack and allow to cool completely before slicing with a long serrated knife.

To freeze slices: place squares of waxed or parchment paper between slices, place in an airtight container or ziplock bag and freeze. You will then be able to pop out individual slices as needed.

Notes

Substitutions

The post Gluten Free Sandwich Bread appeared first on Kids with Food Allergies.

Avg. rating 5 from 9 votes.

Recipe Information

Ingredients

Directions

If not using instant yeast, proof the yeast in the warm water (110 to 115 °F) and a tsp of the sweetener – add the yeast to the water and sweetener, stir; allow it to get poofy. If using instant yeast, it will get tossed in with the flours as it does not need to proof – and in fact won’t proof and you will think it’s dead and not working!

Put raisins in a heatproof container and cover with boiling water. I just chuck them in my glass 2 cup measure. This will plump up the raisins. If you like drier raisins, you can skip the plumping step.

Whisk together the dry ingredients – flours/starch, xanthan, salt and instant yeast. Do this in the bowl of your stand mixer fitted with the paddle attachment.

Add the liquid to the dry ingredients – water or proofed yeast mixture, melted fat, remaining honey/agave, and mixed egg replacer. Beat until a smooth batter forms. This will not be like a wheat based bread dough. It will more like a thick muffin batter.

Drain raisins and add, stir in to combine.

Scrape the dough into a lightly oiled loaf pan lined with parchment paper. I oil my pan, then lay in a sling of parchment that fits in the bottom and goes up and over both of the long sides, then oil the parchment. Smooth evenly using wet fingers. Place pan in a warm spot and allow to rise. Do not overproof or it will collapse on itself. If the top starts cracking, it’s time to bake! I set a timer and check it around 30 min.

Meanwhile, preheat your oven to 350 °F.

When bread has risen, you can carefully brush it with a little melted margarine for an extra yummy and shiny crust. This was a trick that my dad always did when he baked raisin bread. He’d rub the loaves with butter when they came out of the oven. I like to do it before.

Bake on middle rack until it sounds hollow when thumped — about 45 minutes. I like my bread crusty, so I remove the bread from the pan and return it to the oven directly on the rack for another 10 minutes. If desired, rub top crust with any remaining melted butter or margarine while it’s still warm. Remove to a wire rack and allow to cool completely before slicing with a long serrated knife.

To freeze slices: place squares of waxed or parchment paper between slices, place in an airtight container or ziplock bag and freeze. You will then be able to pop out individual slices as needed.

Notes

Substitutions

The post Gluten Free Raisin Bread appeared first on Kids with Food Allergies.

Avg. rating 5 from 2 votes.

Recipe Information

Ingredients

Directions

Cut 4-6 pieces of hotdog or hamburger buns in 1/2 and place them on a cookie sheet. Spread a thin layer of margarine on each piece. sprinkle a pinch of salt and garlic powder on each piece. Top each piece with Daiya mozzarella cheese. Broil on high for about 3 minutes or until just slightly browned.

Notes

Substitutions

The post GFCF Garlic Bread appeared first on Kids with Food Allergies.