Most of the bought GF bread I have tried tastes a bit like sawdust. There are those who have learned to
make good gf bread, and I have tried a number of good recipes. Occasionally I forget which recipe I liked best, but I had taken some pictures on February 17, of a bread I made and liked. Fortunately, I scribble (or type) notes onto my recipes and so was able to figure this one out by the date on the pictures and the date on the recipe. This is another recipe from The Baking Beauties. (Seriously, every thing I’ve made from Jeanine’s site has turned out well.)
In place of the xanthan gum, I tried this substitution: substitute 1 ½ tsp ground chia seeds and 1 tsp ground flaxseed mixed with 5 tsp boiling water – mix well and allow to cool.
Made with substitutions on February 17, 2011… looks and smells yummy!!
Another family favourite for years, we often make this for our Saturday morning breakfast. Since there are just two of us at home now, we have a lot left-over. I love having a bowl of this in the fridge all week, to reheat in the microwave for a quick healthy breakfast. I’m quite sure I originally found this recipe in the Country Women magazine. Add a cup of blueberries for that extra fibre…
AMISH BAKED OATMEAL
3 cups quick-cooking oats (certified gluten-free)
1 cup sugar
1 cup milk
½ cup margarine, melted *
2 tsp g.f. baking powder
1 ½ tsp salt
2 tsp vanilla extract
Fresh fruit and/or brown sugar
Combine the first 8 ingredients; mix well. Spread evenly in a greased 13”x9”x2” baking pan. Bake at 350F for 25-30 minutes or until edges are golden brown. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar if desired. Yield: 6-8 servings
• Substitute some or all of the margarine with apple sauce (or sour cream or yogurt) for a healthier alternative.
• Other options: add apples & cinnamon, or blueberries, or other fruit. Add flax or ground nuts for additional fibre.
When my girls were old enough to start helping in the kitchen, we would occasionally borrow an ethnic cookbook from the library, and find a recipe we wanted to try. This is based on a recipe that comes from a Russian cookbook. With my culturally Mennonite background, I was used to Cabbage Borscht, a similar soup without the beets. We all loved Grandma’s Cabbage Borscht, but I made this enough that when my family hears the word ‘borscht’, they think of beet soup. And it is naturally gluten-free.
4 Beef neck bones
12 cups water
3 medium potatoes
1 tsp lemon juice
1/2 green pepper
1 bunch fresh parsley or 1 tbsp dried parsley
½ tsp salt
2 cups tomato juice
Wash beets and carrots thoroughly. Place neck bones, beets, 1 carrot and 1 onion (cut in half) in a dutch oven (large pot) with 11 cups of water. Bring to a boil; reduce heat to medium and cook for 25 minutes or until vegetables are soft. Set carrot and beets aside to cool; discard onion and neck bones. Peel and quarter potatoes, slice cabbage and pepper and onion. Peel and slice raw carrot. Add raw vegetables, parsley, salt and 1 cup water and cook for 20 minutes. Stir in tomato juice and cook for another 8-10 minutes. Peel the cooked beets and carrot, chop and add to soup. Continue to cook 10-15 minutes. Add lemon juice before serving. Discard fresh parsley. Serve with pepper and 1 Tbsp sour cream per serving.
Another one of my favorites… This was easy to make, and so good, that I think I’d have made it again even if my husband’s tests had come out differently. It is THAT good!
It is from one of my favorite blogs out there: http://www.thebakingbeauties.com/2010/04/gluten-free-oatmeal-cinnamon-raisin.html