Category Archives: Breads

Gluten-Free Rolls

Gluten-Free Buns

When my daughter found out she had a gluten intolerance we removed all bread, crackers, and food that had gluten. We found it difficult to maintain. So I started researching and trying to created gluten-free options. These need a muffin tin, bread pan or metal bowl to support the dough rising.

We mad hoagie rolls and hamburger buns for those in the pictures.

Ingredients

1 T Dry Active Yeast
1/4 cup Honey
1/4 cup Olive Oil
1/2 cup Luke Warm Water
1/2 cup Potato Flakes
1/2 tsp Salt
1 cup Hot Water
2 Eggs
1 cup Tapioca Flour
3 cups Bob’s Red Mill 1 to 1 Baking Flour
3 T Butter Melted

Directions

Pre-heat oven to 400 degrees. Mix together yeast, honey, oil, and luke warm water. Allow to rise for 15 minutes.

Combined potato flakes, salt, and hot water.

Add potato mixture, and eggs to the yeast mixture. Stir in flours.Gluten-Free Buns

Grease pans with cooking spray. Form into buns and place in pans.

Raise for 20 minutes.

Brush each bun with melted butter. Bake for 20 minutes.

Gluten-Free Buns

Gluten-Free Buns

 

Gluten Free Toad in the Whole

Gluten Free Toad in the Whole

We love Yorshire Pudding and Toad in the Whole, but one of our children has developed a gluten allergy, so we are trying alternatives to wheat flour at our house. Our first attempt was close, but not quit the right balance. This recipe can be done with breakfast sausage served on its own or with syrup or with Irish Sausage severed with pork gravy. You can also make it into individual servings by transferring the meat into muffin tins.

Ingredients

1 lb Sausage
5 Eggs
3/4 cup Whole Milk
3/4 cup Arrowroot
pinch of Sea Salt

Directions

Preheat oven to 400 degrees. In a 14-16 inch cast iron skillet brown the sausage. Place pan with sausage in the preheated oven for 3 minutes.In the blender combined eggs, milk, arrowroot, and salt. Blend until well combined approximately 2 minutes. Pour mixture over the sausage and cook for 20-25 minutes until golden brown. Remove from pan and allow to cool for 5 minutes before serving. Cut into 8 slices.

Gluten Free Toad in the WholeToad in the WholeSliced Toad in the Whole

Nutrition Information

Servings 8
Calories 281
Carbs 15.9 g
Fat 19.7g
Protein 12.7g

 

Low Carb Lemon Poppy Seed Muffins

Low Carb Lemon Poppy Seed Muffins

As I have upgraded my eating habits there are some food I really miss. Muffins has been one of them. The fluffy crumbly texture is exactly what I was craving.

Ingredients

1 1/2 Cups Almond Flour
1/4 tsp Salt
1 T Baking Powder
2 T Poppy Seeds
2 Eggs
1/2 Cup Sour Cream
2 T Lemon Juice
20 drop doTerra Lemon Essential Oil
4 T Butter (melted)
1/2 Cup Cream Cheese
1 T Coconut Sugar

Directions

Preheat the oven to 450 degrees.

Combined flour, salt, baking powder, and poppy seeds together in a glass bowl.

Combine  eggs, sour cream, lemon juice, essential oil, butter, cream cheese, and coconut sugar together in a glass bowl.

Mix dry and wet ingredients together well.

Spray your pan with nonstick cooking spray.  I used a muffin tin, but you can use any pan you choose.  Take a drop a dollop of biscuit batter into each cup of  your pan.

Low Carb Lemon Poppy Seed Muffins

Cook for about 10 to 13 minutes.

Low Carb Lemon Poppy Seed Muffins

 

Low Carb Cinnamon Muffins

Low Carb Cinnamon Muffins

As I have upgraded my eating habits there are some food I really miss. Muffins has been one of them. The fluffy crumbly texture is exactly what I was craving.

Ingredients

1 1/2 Cups Almond Flour
1/4 Teaspoons Salt
1 Tablespoon Baking Powder
1 tsp Cinnamon
2 Eggs
1/2 Cup Sour Cream
4 Tablespoons Butter (melted)
1/2 Cup Cream Cheese

Optional Flavor boost:
2 drops doTerra Cinnamon Essential Oil
1 drop doTerra Clove Essential Oil

4 drops doTerra Wild Orange Essential Oil

Directions

Preheat the oven to 450 degrees.

Mix all the dry ingredient together.

Combine all the wet ingredients together. (including essential oils)

Mix dry and wet ingredients together well.

Spray your pan with nonstick cooking spray.  I used a muffin tin, but you can use any pan you choose.  Take a drop a dollop of biscuit batter into each cup of  your pan.

Low Carb Cinnamon Muffins

Cook for about 10 to 13 minutes.

Low Carb Cinnamon Muffins

Low Carb Sweet Rolls

Low Carb Sweet Rolls

I am a diabetic so I am always looking for ways to enjoy food without raising my glucose levels. I was introduced to low-carb mozzarella dough recipes. The first try was a little dry. So I continued to play around with it. My kids wanted me to try sweet rolls. The second try was amazing!!!

Dough Ingredients

4 cups Shredded Mozzarella Cheese
4 oz Cream Cheese
1 1/2 cups Almond Flour
2 Eggs

Cinnamon Filling Ingredients

1/2 cup Butter melted
1/3 Truvia One Sugar Blend or Coconut Sugar
2 T Cinnamon

Orange Filling Ingredients

1/2 cup Butter melted
1/3 Truvia One Sugar Blend or Coconut Sugar
1/2 tsp McCormick Valencia Orange Peel
15 drops doTerra Wild Orange Essential Oil

Frosting Ingredients

4 oz Cream Cheese
1 T Unsalted Butter
1 T Truvia One Sugar Blend or Coconut Sugar

Directions

Preheat oven to 425F.

Mix together filling ingredients of choice and set aside.

Mix Frosting ingredients together and set aside.

Low Carb Frosting

Combined cheese and almond flour. Microwave on high for 1 minute. Stir return to the microwave for 1 minute. Add Egg and incorporate completely. Place between 2 pieces of baking parchment paper and roll out into a rectangle. Remove the top baking paper/parchment. (If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.) Spread filling over the dough and roll. Slice into 8 pieces and place in a greased 9×9 baking pan. Bake for 12 to 15 minutes until golden brown. Spread with frosting while warm.

Cheese Bites

Cheese Bites

These tasty cheese bites are inspired by Brazilian Cheese Bread that I was introduced to by my friend who is from Brazil years ago. Then my brother found a great recipe and shared it with me. Then by accident I added too much cheese one of the times. It was a little too dense, but my family love the stretchiness of them. I experimented on the next batch and that is the recipe we have used ever since.

Ingredients

2 Eggs
1/2 cup Extra Virgin Olive Oil
1 cup Milk
2 1/2 cups Tapioca Flour
6 oz Shredded Cheese (we prefer Mozzarella or mix of Mozzarella and Colby Jack)

Directions

Preheat oven to 400 degrees.

Combined all ingredients in a blender, pulse until smooth. Scrape down the sides of the blender with a spatula so everything is well blended.

Pour batter into well greased mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.

Pre-cooked Cheese Bites

Bake for 13-18 minutes, until all puffy and lightly browned. Makes approximately 24-48 depending on size of muffin tin.

For crispy bites place on cooling rack.

For soft bites place in an air tight container for 10-15 minutes to steam.

Refrigerate any left over bites. Reheat by covering with a wet paper towel and microwave for 1 to 2 minutes.

 

 

Garlic Bread

We love garlic bread as a side dish to many of our meals especially Italian meals.

Ingredients

1 Loaf Italian or French Bread
3/4 cup Butter softened
1 T Johnyn’s Garlc Spread
1/4 cup Grated Parmesan Cheese
1/2 cup Shredded Parmesan Cheese

Directions

Mix together butter, Johnny’s Garlic Spreed and Parmesan cheeses. Slice the bread into 1/2 to 1 inch slices. Spread butter mixture onto each slice of bread. Broil for 4-5 minutes.

 

Soda Biscuits

We love biscuits, biscuits & gravy, and biscuits & gravy supreme. Like all recipes I love playing around with recipes and that is how I came up with these biscuits.

Ingredients

2 1/2 cups flours
1/2 cup white cornmeal
1 1/2 T baking powders
1 tsp salt
1 tsp baking soda
1/4 cup unsalted butter
1/4 cup shortening
1 cup sour cream
1-12 oz can lemon-lime soda
1/4 cup unsalted butter

Directions

Pre-heat oven to 425 degrees. Combined dry ingredients in a medium size mixing bowl. Cut in 1/4 cup butter & shortening into the dry ingredients. Fold in sour cream. Fold in lemon-lime soda. Melt remaining butter and grease a 9X13 pan with a pastry brush. Spoon dough into the pan (12-15 biscuits). Brush remaining butter on top of the biscuits. Bake for 20-25 minutes until golden brown.

 

Multigrain Pan Rolls

Most wheat rolls are too heavy and dense, so I played around with different flour combination to come up with a roll that is flavorful and has a good texture. These make a great side dish to any meal. They also make great sandwiches.

Ingredients

2 T Dry Active Yeast
2 T Honey
1 cup Olive Oil
1 cup Scalded Milk cooled to luke warm
3/4 cup Potato Flakes
1 cup Hot Water
1/2 tsp Sea Salt
2 Eggs
1 cup Whole Wheat Flour
1 cup Spelt Flour
1 cup Oat Flour
1 cup Rye Flour
1 cup All Purpose Flour
1/2 cup Butter

Directions

Combined yeast, honey, olive oil and luke warm milk in a large mixing bowl. Allow to raise for 15 minutes. In a separate bowl combined potato flakes, salt and hot water. After the 15 minutes add potato mixture and eggs to the yeast mixture. Stir in flour one cup at a time. Knead dough for 3-5 minutes in bowl. Allow to raise for 4-6 hours. Pounding done as needed.

After 4-6 hours, turn out onto floured surface and knead for 3-5 minutes. Melt the 1/2 cup Butter. Brush Casserole Pan with butter (19 x 12 or a 9 x 13 + 9 x 9 inch pan) Shape in to 2 inch balls. Place in pan 1/2 inch apart. Brush with butter and allow to raise for 30 minutes.

Pre-heat oven to 400 degrees. Bake for 20-25 minutes until golden brown and sound hollow when you thump them.

Garlic Knots

I love bread and I love garlic. I have had good and bad bread sticks, garlic knots, and garlic bread. Last week I was craving garlic knots so I stirred up the following recipe. They turned out amazing!

Ingredients

1 T Yeast
3 T Honey
1/4 cup Olive Oil
1 cup Warm Water
1 Egg
3 1/2 – 5 cups Flour
1 cup Butter
2 tsp Minced Garlic
1/4 cup Parmesan Shreds
1/4 cup Grated Parmesan
2 tsp Johnny’s Garlic Spread & Seasoning

Directions

In a mixing bowl combined yeast, honey, oil, and water. Let raise for 15 minutes. Stir in egg. Add flour 1/2 cup at a time. Let rise for 10 minutes.

While the dough is raising combined remaining ingredients.  Pre-heat oven to 400 degrees.

Knead dough for 2-3 minutes. Break off 2-3 Tablespoons of dough and form into 6 inch long ropes. Repeat with all the dough.


Roll each piece of dough into the Parmesan mixture and tie into a knot.


Bake for 12-15 minutes. Serve warm.