Tag Archives: breakfast

I’ve Never Made Gluten-Free, Dairy-Free Banana Bread This Delicious!

It’s been a long, long while since I’ve stuck a recipe up here.

But I want to make sure I remember this one, and that it doesn’t get lost in the shuffle. Because it was so quick to make, and so delightfully easy, and so deliciously lovely, that I want to come back to this recipe every time. And so here we are. A sweet-but-not-too-sweet, moist, crunchy-crusted banana bread with fatty coconut and the spice of cinnamon, clove, and nutmeg that rose and crackled and popped outta the pan.

Make and report back, please.

Continue reading →

Battle Inflammation: {gluten free} Honey Flax Granola

Living with Lyme disease = a constant battle against inflammation.

It’s nothing new, or novel, that eating certain foods and imbibing on tasty cocktails causes many to feel gross. But when you have an inflammatory illness, that “feeling gross” can result in horribly painful joints and enraged digestive systems.

Currently, it seems like everything and their brother causes inflammation in my body; my fingers are swollen, I have to roll out the puffiness in my feet and ankles, and my face get a Cabbage Patch Kid-esque pique to it. Lyme Disease + being in my thirties + adrenal stuff making it really hard to get the green light to exercise as often as I’d like = puff.

Does that mean I never indulge? Hell no. It just means that I’m constantly putting inflammation-fighting foods in my body, and making sure that the clean days far outweigh the indulgent ones.

This granola recipe is one of my favorites. It’s insanely easy, and wonderfully adaptable. Continue reading →

Millet Coconut Breakfast Pudding

Millet Pudding

Mmm, sweet things for breakfast.  Definitely not the norm in my little kitchen: I’m usually a coddled eggs over avocado and greens kinda breakfast girl.  When I’m visiting my family I’ll whip up some gluten-free waffles (I have a thing for waffle makers – thanks Rae!).  With guests in town weekend brunch means French omelets, really good bacon and some sort of roasted veggies, maybe with a side of GF blueberry cornbread.

But when I got this month’s recipe from All-Day Singin’ and Dinner on the Ground for the Burwell General Store Recipe Swap, my mind immediately went to breakfast for some reason.  And from savory to sweet.

From All-Day Singin' and Dinner on the Ground

Not that I don’t love a good slaw.  In fact, it’s one of my favorite restaurant sides as (a) it contains in its original recipe nothing that I’m allergic to, (b) I love cabbage and (c) I’m usually missing something that comes with the main dish it’s paired with, so slaw makes my meal feel more authentic.

But I honestly just don’t have room for a big thing of coleslaw in my fridge and no one to eat it with this week.  It’s a busy one in Dusty Bakerland (which is a little northwest of Candyland and because you don’t get a sugar crash you never slide down, only climb up).

So, what to swap?  I’ve been cooking for friends and baking like crazy lately, and didn’t want to go back to the grocer’s for a fifth time this week for something new.  A little pantry combing and… millet.

I’m a big fan of this little grain.  It’s gluten-free, easy to digest and contains high levels of magnesium (amongst other things), so it’s good for people who suffer from asthma or anxiety or are watching their tickers.  It has a little more bite than quinoa if you toast it first and then cook it to an al dente sort of doneness, but will also mash well and make a smooth porridge if you’re nursing someone back to health.

I figured by making a millet breakfast pudding – similar to the coconut milk rice pudding recipe I love and haven’t posted yet – I could try out the quick stovetop custard technique in this recipe (I’d usually do it a bit differently).

Because I wanted to make this an only slightly sweet breakfast recipe, I stirred in only a tiny bit of maple syrup and threw in some cracked tricolored pepper and grains of paradise – I’m actually a huge fan of pepper in sweet dishes.  And once again it brought me closer to the swapped recipe.

And for some protein – stirred in some crushed walnuts.

Result?

This is the perfect breakfast pudding and an incredible alternative to oatmeal (in general I find millet easier to digest than oats).  You can easily vary sweetness to suit your taste and throw in whatever you have lying around – protein powder, some chopped dates or prunes, raisins, almond butter… your pantry’s the limit.

If you make it sweeter and stick it in the fridge, you’ve got a delish alternative to dairy-free rice pudding.

But right now I’m gonna grab this glass and go eat my breakfast in bed.

Please check out Burwell General Store for info on the swap and see what other awesome bloggers have created at their links below.

Happy Sunday.

Recipe.  Swapped.

Sweet, creamy, filling, warm... breakfast.

Ingredients:

  • 1 Tbsp unsalted butter or oil
  • 1 cup millet
  • 2 cups water
  • 2 cups coconut milk
  • 2 eggs, beaten slightly
  • 2 Tbsp maple syrup (honey works too)
  • 1 tsp vanilla extract
  • 1 tsp rockin awesome cinnamon (I should do a post about my cinnamon obsession soon)
  • 1/2 tsp freshly grated nutmeg (grab a microplane and jar of nutmegs, you won’t be disappointed)
  • 4 grinds of a pepper grinder
  • 8 grinds of a grains of paradise grinder (about 1/8 tsp)
  • Nuts and dried fruits to taste
  • Salt to taste

Directions:

  • In a large heavy pot, melt butter or bring oil up to heat.
  • Add millet and stir to combine.  Cook until toasty and just starting to brown.
  • Meanwhile, in a small pot with a tight lid bring 2 cups of water up to boil.
  • When toasty, transfer millet to boiling water, cover, and simmer for about 20 minutes until done – this should be about 5 minutes after you no longer see any water bubbling.
  • Meanwhile, put coconut milk, beaten eggs, maple syrup, vanilla and spices into the now empty pot and set it over low heat.
  • Whisk all ingredients together fully.
  • As the mixture heats, whisk constantly until it forms a light custard.  Once the millet is done cooking you can bring the heat up on the milk mixture a bit – just make sure to whisk constantly so that the egg doesn’t curdle as it cooks.
  • Add cooked millet to coconut custard mixture and mix to combine.
  • Toss in any added extras, jump into bed with a good book and maybe hum a song or two.

Please click on this cute little blue frog to see what the other swappers have created and get their recipes!

Easy Cobbler Bread Pudding – Gluten, Dairy and White-Sugar Free!

 

Easy Cobbler Bread Pudding

Life is delicious.  As a gluten-freer, I sometimes miss bread-heavy meals and spongy caked desserts.  I equally miss Belgian waffle breakfasts and stuffed French toast.

So last night when I got home from listening to some stellar bluegrass (high-fives to the Six Deadly Venoms) I decided to make myself the best of both for breakfast: bread pudding.  Gluten-free.  Dairy-free.  Easy to throw together.  With no white sugar (I rarely consume it). And celebrating end-of-the-summer fruits.  A toss between cobbler, baked pancakes (I’m obsessed) and bread pudding.

Success, people, success.

This recipe is an insane journey of color, texture and flavor.  I used ripe blueberries and summer peaches along with dried apricots to give the fruit some va-va-voom.  The gluten-free bread base was soaked overnight in eggs, almond milk, vanilla, cinnamon, lemon extract, hazelnut extract and just enough honey and maple syrup to sweeten the load slightly. And topped with slivered almonds, the texture was smooth with a tiny crunch.

The next day I quickly boiled some fruit, threw it together and baked it for 45 minutes.

You  can alter the recipe by doing what I did – playing with what you have in your pantry and adjusting to your allergy needs.  Omit the nuts completely if you want!  Add some fresh lemon zest (though I highly recommend having lemon oil on hand for recipes like this – it’s the Italian and Portuguese baker in me).  Play with extracts and spices to your heart’s content.  As long as you have the same basic proportions, you’ve got this delectable fruity, bready piece of heaven in the bag.

If you’ve got problems with sugar, though, I will confess that I’m a bit shaky as I’m typing this, having eaten my serving.  But I also just drank an entire pot of green tea.  So it’s anyone’s guess.

As a hearty breakfast this recipe will serve four.  But top it with your choice of ice cream after a long meal and it’ll satiate six.

If you’re going to put it into wine glasses like I did, make sure it’s cool, people.  Live and learn, right?

Chock full o fruity, bready, nutty goodness.

Ingredients:

  • Six slices of gluten-free bread at room temperature.
  • 4 large eggs.
  • 1/4 cup unsweetened almond milk.
  • Honey, maple syrup or both to make 1/4 cup.
  • 1 tsp cinnamon.
  • 1 tsp vanilla extract.
  • 1/4 tsp lemon extract.
  • 1/4 tsp hazelnut extract (or almond).
  • 1/4 cup chopped nuts (I used slivered almonds).
  • 3 small peaches or plums.
  • 1 pint blueberries.
  • 1/4 cup chopped dried fruit (I used apricots).
  • 1 tsp fresh, chopped mint.

Directions:

  • Place bread in a square Pyrex pan, 8″ or 9″, overlapping bread as best as possible.
  • In a small bowl, beat all the ingredients from the eggs to the extracts, in that order, whisking continually.
  • Pour over the bread and flip bread so that all is soaked in egg mixture.
  • Leave overnight to absorb.
  • When ready to assemble and bake, preheat oven to 350°.
  • Rinse, peel, pit and dice the fruit.  Place in a small pot over medium heat and heat until the blueberries burst and the fruits soften.
  • Stir in the dried fruit and mint, and pour over bread mixture.
  • Bake for 45 minutes until the bread rises and the fruit starts to bubble.

Warm and bubbly and gorgeous.

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100th Post and My 30th Birthday Fig and Blueberry Pie!

100th Post 30s Fig and Blueberry Pie!

Today I celebrate two milestones – my 100th post as The Dusty Baker and my 30th birthday!

Such times invite reflection.  I’ve been told by many people that all the things you struggled to discover about yourself throughout your twenties come together in your thirties.  I don’t regret one second of my twenties.  For during that time I graduated college, dated a man for almost 9 years who is now my best friend, formed strong relationships with my parents and siblings, conquered 2 serious battles with my illness, moved to and fell in love with New York City, lived in 6 different apartments (one in Ohio!), discovered a serious relationship with food, performed in some incredible pieces of art, been loved by some very special people and, yes, struggled to figure out who I am, and who I want to be.

And I’m feeling pretty at peace with who I am, and what’s to come.

I started my first blog while I was going through the last stint of my illness.  After some trial and error, I rethought of my mission and rebranded myself as The Dusty Baker, and launched this blog in October of last year.  Sometimes it’s been a top priority, other times it’s taken a backseat to shows and other work.  But throughout I’ve discovered an incredible community and forged connections with some passionate people across the globe:

  • FoodBuzz and the hundreds of bloggers I get inspiration from.
  • The Burwell General Store Recipe Swap that makes me think outside of the box and connects me with some ridiculously talented chefs.
  • Bromography – a NYC foodie website where I contribute The Dusty Review and other food-related articles.
  • Frosting for The Cause, where bakers contribute recipes, baked goods and a small monetary contribution daily that are dedicated to someone who has suffered from cancer.  My date to post is September 11th, the 10-year anniversary of the event that shocked my city and changed the course of politics, economics and warfare in our country.
  • Intercaketuality, a book-inspired website where I can contribute recipes inspired by books and stories that have captured my fancy.

So right now I’m off to a morning at a spa, then picking up a dear friend who’s visiting me for the week, and tonight I’ll dinner and drinks at my favorite restaurant in New York City (Mundo in Queens – check it out!) with a few of my nearest and dearest.

Oh, and then there was pie.  For breakfast.  Yes.

For some reason a rustic fruit pie or tart is what I want to celebrate with on my birthday.  I don’t often celebrate this day too extremely; sometimes I pick peaches and make jam, or make dinner for my family, or order take-out. It’s usually just a good time for reflection and the company of a friend or two.  But when I think of “who am I, in a pie!?”, simple pleasures come to mind:

A gluten-free, simple crust of whole grains with a tiny bit of natural sweetness.  Fruit that’s ripe and luscious.  Figs are often in season this time of year, fitting because my first taste of fresh figs was with my father and grandfather at his home in Portugal, and they’ve held a special significance since then.  A little bit of attention and some heat and I’m happy.  Like this pie.

Pie! For breakfast!

Ingredients:

  • 1 cup brown rice flour
  • 1/2 cup quinoa flour
  • 1/4 cup ground flaxseed meal
  • 1/4 cup + 2 Tbsp sweet white rice flour
  • 1/2 cup arrowroot starch
  • 2 tsp xanthan gum
  • 1 tsp kosher salt
  • 2 Tbsp date sugar + more to taste
  • 1 cup / two sticks unsalted butter, cubed small
  • 1 pint of blueberries, rinsed and stemmed
  • 160z container of green figs, cut into thirds length-wise

Directions:

  • Preheat oven to 350°.
  • Place the flours, starch, xanthan gum, salt and 2 Tbsp date sugar in a standing mixer fitted with the paddle attachment or in a food processor.  Pulse to combine.
  • Add the cubed butter and mix on low / pulse until it starts to come together into a ball.  If too try, add ice-cold water a tablespoon at a time until it just pulls together.
  • Press into a pie plate (I use a spring-form tart pan for gluten-free crusts).
  • Blind-bake for 15 minutes.
  • Meanwhile, toss stemmed and rinsed blueberries in 2 Tbsp sweet sticky rice and 1 Tbsp date sugar.
  • When done, remove crust from oven, fill with blueberries, and arrange figs artfully on top.
  • Bake for 30 minutes or until the fruit is soft and the crust is lightly browned.

Figs!

Gluten-Free Ebelskivers

Gluten-free Ebelskivers!

For some reason listening to Nina Simone seemed appropriate when making Ebelskivers alone in my apartment last week.  Being that Nina is neither from Denmark nor filled with jam, I don’t know why this was so.  Maybe sweet cinnamon, sugar and molasses made me think both of the blues and pancakes??  Or strong coffee and whiskey?  Mine is not to reason why… just to bake and sway slowly and enjoy.  Which I did.

My friend Abigail loaned me her cast-iron pan for these little treats recently, and I had a feeling “waiting” for a brunch crowd was going to test my patience too far. So these got simply rolled in cinnamon and sugar and were served atop whipped cream with chocolate macaron shells, hazelnut cookies and cherry compote at a dinner party I attended later in the evening.  I should have taken pictures of the whole caboodle, but let’s just say a few bottles of Prosecco had made their way around the room by the time dessert was plated.

Abigail also gave me her recipe, which is a basic pancake recipe but where the smart (and culinary-school trained) lady specifies separating the egg whites and yolks and beats the whites to stiff peaks, giving the pancakes a lot more lift and chew.

I simply adapted by using my gluten-free cake flour blend and changed / added a bit here and there. And I learned from a few floppy results how to get the pancakes as round and fluffy as possible!

Ingredients

  • 1 3/4 cup gluten-free flour (I used my standard cake flour blend)
  • 1/2 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 Tbsp granulated sugar
  • 3 large eggs, separated
  • 1 3/4 cup unsweetened almond milk
  • 1 Tbsp soy sour cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 4 Tbsp melter butter or cooking spray

Directions

  • Sift flour, xanthan gum, baking soda, baking powder, salt and sugar in a large bowl.
  • Lightly whisk the milk and soy sour cream until smooth (this somewhat replicates buttermilk).
  • Add cinnamon and vanilla.
  • Lightly whisk the egg yolks and then whisk into milk mixture.
  • Combine wet with dry.
  • Beat egg whites into stiff peaks and then fold into batter.
  • Melt butter and wipe with a pastry brush into Ebelskiver pan, then set over medium/high heat.  If using cooking spray, spray liberally.
  • Bring to a medium/high heat and fill 3/4 way with batter, making sure to note where you’ve started and ended to make turning easier.
  • Using a miniature frosting spatula, tongs, a 2-pronged fork or miniature spatula, flip Ebelskivers when they are just starting to pull away from the pan and browning on the bottom.  I’ve found confidence and the grace of a ballerina help when turning them without the batter messing all over the pan.  Standing with one foot slightly raised and toes pointed somehow also contributes to success. As does giving yourself an extremely low curtsy afterwards in celebration.

Now, I simply tossed mine in cinnamon and sugar and they were divine.  On a more ambitious day (or when trying to impress an overnight guest who’s daring to stay for brunch) I might put a drop of jam or lemon curd into the center. Ooh, or dark chocolate (for them, not me).

I found the result to be a lovingly fluffy, chewy pancake, rather neutral in flavor as one must be.  Mixing some ground flax seed and diced ginger might be delightful.  Hmm… now I’m hungry.

Round and fluffy and delicious

 

Baked Potato Cakes – Gluten and Dairy Free Recipe Swap!

Baked Potato Cakes

This is my second contribution to the Burwell General Store Recipe Swap. And it’s a very, very dusty recipe.  Lately I’ve been busy baking for various things, doing shows, keeping sane, and visiting with friends from out of town.  So I put this recipe off to the last minute, and when it (obviously) didn’t come out perfectly the first time, I just sorta shrugged and went on with my day.  I’m definitely a very dusty person in general right now :)

Not the best way to start out a post on “check out my recipe!”.  Keep reading, it all works out in a way, promise.  And next month I’ll have more time in my own kitchen to contribute something stellar.

Quick fill-in: Every month CM sends a group of about 30 bloggers / bakers / chefs a recipe from a charming old cookbook and we have to change at least 3 things about it and post our creations on the same day.  It is incredible to see the variety that comes from this swap – sweet things made into savory (and vice versa), gluten-free, health-conscious, fully-fatted.  Please support the other bloggers (and check out their responses to this swap) by going to Burwell General Store.

Honestly, I wish I had a bit more time with this recipe!  The recipe itself is rather simple – mashed potatoes are blended with donut basics and then fried to perfection.  But I’ve (a) been extremely busy (b) wanted to keep the donut idea of the recipe intact (c) LOVE making donuts (d) didn’t want to have to fry anything and (e) didn’t want to buy a donut pan.

The original recipe

So I found a recipe for donuts baked in muffin tins from Mrs. Field’s Secrets and hoped for the best in the procedure.  Now, mine did not come out as beautifully as the ones in their picture, which were smooth and perfect on top and light enough that they could be filled with jam.  And these neither look nor really taste like donuts (though I could see the original recipe working quite well).

But that doesn’t mean these aren’t tasty.

And as they’re made with (primarily) potato flour and contain NO dairy or oil, they’re not half bad for you.

Served with lemon curd

Last year a cooking buddy thrust the term “rustic” on me, and I now place that on most of my creations that are scrumptious but make me laugh when I look at them.  These are one such recipe.

I’d suggest serving these as a dinner side as they’re rather savory (they sort of remind me of a cornbread).  They’re really dense and chewy, slightly sweet and with a light and crusty top.  I had made some peach jam to pipe inside of them but they were so dense I couldn’t pipe it in!  So I slathered a bit of lemon curd on and they were even more tasty.

And, these are gluten and dairy FREE!  So there.

Here you go.  Baked Potato Cakes.  Swapped.

Ingredients

  • 2 eggs
  • 1 cup white sugar
  • 3/4 cup potato flour
  • 1/4 cup starch (I used tapioca, but arrowroot would work too)
  • 1 1/2 cup gluten free flour with xanthan gum
  • 1/2 extra tsp xanthan gum
  • 1/4 tsp freshly grated nutmeg
  • 1  cup unsweetened milk of choice (I used almond milk)

Directions

  • Preheat oven to 350 degrees.  Lightly spray 12 muffin tins with cooking spray.
  • Beat eggs in mixer with paddle attachment until slightly frothy.
  • Add sugar and beat until smooth.
  • Slowly add in milk and beat to combine.
  • Add all dry ingredients and beat to combine.
  • Fill 2/3 way up in 12 greased muffin tins.
  • Bake for 18 minutes or until lightly brown on top.

Insanely Healthy Sweet Potato Flax Muffins

Insanely yummy, healthy Sweet Potato Flax Muffins

Yesterday morning I awoke to Autumn, not Spring, dripping its way down my New York City windows.  It was chilly, much more so than I’d want for a May morning. And though I had very little time to get a bunch of stuff done before yet another commute east for rehearsal, I found myself craving something grainy and warm.

And luckily there’s always time for… muffins!I love making muffins because of how easy and versatile they are.  I obviously wasn’t going to go out to get any ingredients, and I didn’t have an apples or rotting bananas on hand.  So I scoured my pantry and found an old can of sweet potato puree left over from my waffle experimentation.

Voila!  Naturally gluten-free, these muffins are chock full of fiber with flax seed meal, have a little boost of protein with quinoa flour and contain no processed white sugar.  You can also easily make them dairy free (directions below).  They’re moist and dense, but not very sweet.  Because of this you can toast one up for breakfast or serve as a dinner “roll”.  If you need them sweeter, I suggest slathering with some jam or dunking in maple syrup or honey.  Butter is also delightful… mmmmmmm…

Yields 12 insanely delicious muffins

Ingredients

  • 1 cup brown rice flour
  • 1/2 cup ground flax meal (not flax seeds)
  • 1/2 cup quinoa flour
  • 1/2 cup arrowroot or potato starch
  • 2 Tbsp tapioca starch
  • 1 tsp xanthan gum
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 egg plus 1 egg yolk
  • 1 cup sweet potato puree
  • 4 Tbsp butter or Earth Balance, melted
  • 1/2 cup unsweetened almond milk, soy or cow’s milk
  • 1/2 cup maple syrup

Directions

  • Preheat oven to 400°.
  • Line 12 muffin tins with liners or spray with cooking spray.
  • In a large bowl, whisk all dry ingredients until thoroughly incorporated.
  • In a smaller bowl, mix eggs, sweet potato puree, maple syrup, butter and milk thoroughly until smooth.
  • Fold the wet ingredients into the dry until just incorporated and a bit lumpy.
  • Fill evenly into tins and smooth with a spoon.
  • Bake for 22-25 minutes or until slightly browned on top.

Yields 12 muffins.

For nutritional info please go to this recipe on CookEatShare.

Yummy, moist and slightly sweet Sweet Potato Flax Muffins

Recipe is loosely based on one by Michelle at TasteAsYouGo.  Please support her blog!

Royal Wedding Pear and Coriander Scones

Royal Pear and Coriander Scones

Are you excited about the Royal Wedding?!?!I can’t particularly say I am.  Of course I do regress to my little nine year old self with the idea of tiaras and fancy dresses and a gal becoming a princess.  But that excitement quickly turns to nausea as Kate is continually snubbed for being a “commoner” and the haughty opinions of the aristocracy are tossed about.  I don’t believe in hierarchy between people, especially as we’re all thrust into a body somewhere on earth in a crazy lottery devised by that-I-know-not.

But I’m aware of this event through a grapevine situation – my roommate his hosting some friends to watch the wedding this weekend.   To neutralize the enjoyment factor between their differing desires to watch the wedding they’re making a drinking game of it – I think the repeated usage of the word “commoner” is a dangerous one to commit to drinking with in this case, but to each her own!

And, of course, any event makes me think about… food.

So today I found myself with a little time and a desire to make scones.

Continue reading →

Gluten-free Easter Portuguese Masa

Gluten-Free Portuguese Masa Sovada

This morning I did a happy dance.  Of course I was in the kitchen.I successfully made 4 delicious loaves of gluten and milk free masa, “the bread of my people”!

With a joyful smile my boyfriend joked that I have now become a woman, which in any other circumstance would have sent me into a feminist tirade.  But it is a strange right of passage I am happy to embrace.  My mother, tias, and grandmother all have their recipes for masa, and now I have mine.

Masa is a Portuguese sweet bread made in my family every year around Easter.  For the holiday we wrap the risen dough around painted, hard-boiled eggs and eat them Easter morning.  Scented with lemon, anisette and (in my grandmother’s recipe!) whiskey, it’s eggy and sweet. Recipes all vary in their density; the kind you purchase in stores is usually very light and fluffy.  But my mother’s was always a bit denser, so that’s the kind I grew up appreciating and wanting to replicate.  And because gluten-free breads are generally denser anyway, this was also a matter of necessity.

I’m in possession of three recipes:  my Avo’s (grandmother), my Tia Albertina’s (great-aunt) and my Tia Vidalia’s (aunt).  I’ve made the recipe with my mother, but never attempted to make this bread both gluten and milk free.  And it came out deliciously!

Next week I’ll be trying a slightly different process and doubling the yeast to see if I can achieve a slightly lighter version of the bread, but I am extremely happy with this recipe and recommend it as a gluten-free replacement to this traditional holiday favorite.

Moist, sweet and eggy gluten-free Portuguese masa

Lots of Notes: I researched a decent blend of flours to estimate a bread flour – because of the proportions I was using, I made 8 cups of flour but only needed five.   I used almond milk but also regular butter, which doesn’t seem to affect my stomach in smaller doses due to the lack of milk protein that’s found in other forms.  If you need it completely dairy free substitute with butter flavored Earth Balance, not shortening.

This recipe is not completely gluten-free because of the whiskey.  Omit if you’re going completely GF.

Also, most recipes call for a lot of kneading because kneading helps to develop the gluten.  So with this just knead until smooth so that your loaves come out a bit prettier than my test loaves did!

Oh, one last thing!  I like to follow my grandmother’s lead and leave these overnight in a warm place.  So I turned my oven on just to 150° and as soon as it was warm turned it off.  I then wrapped my breads in tea towels, then the entire cutting board in a bath towel and put it in the oven overnight.  They rose perfectly and we ready for baking by breakfast!

One last thing, actually!  I didn’t put the eggs in this, but will next week when I make it for Easter.  Literally just prepare your hard-boiled eggs, make sure they’re dry and hide one in each loaf of bread right before baking!

Gluten-Free Masa Sovada

Ingredients

  • 1.5 cup sorghum flour
  • 2 cups brown rice flour
  • 1 cup quinoa flour
  • 1 cup white rice flour
  • 2 cups arrowroot starch
  • 1/2 cup millet flour
  • 8 tsp xanthan gum
  • 1 package yeast
  • 1/4 cup warm water
  • 3/4 cup milk (I used unsweetened vanilla almond milk)
  • 8 Tbsp unsalted butter
  • 3 eggs
  • 1 cup sugar
  • 2 Tbsp whiskey (omit if extremely gluten-free, this has gluten in it)
  • 1/2 tsp salt
  • 1/4 tsp almond extract
  • 1/2 tsp lemon extract
  • zest of 1 lemon

Directions

  • Blend flours, starch and xanthan gum in a large bowl, whisking or sifting thoroughly to incorporate.
  • In a small saucepan melt butter and slowly whisk in milk.  Turn off the heat but make sure this is slightly warm before adding to batter.
  • Dissolve yeast with about 1/4 cup warm water and set aside
  • In a standing mixer with the bread hook attachment, beat eggs and sugar until creamy.
  • Add salt, lemon zest, whiskey, extracts, 5 cups of flour blend and the milk/butter mixture.
  • Mix on low / medium to incorporate, then add yeast. Mix on low until all is incorporated, then bring speed up to medium and mix about 10 minutes or until air bubbles form around the sides.
  • Remove to an oiled bowl.  Cover in clean dishcloths and then a large bath towel or blanket, and remove to a warm place.  Let sit for two hours or so.  Note: Gluten-free breads don’t ‘double in size’ like most breads.  But it should be fluffier after this time.
  • Flour a wooden cutting board or line and flour a non-wooden board.  Shape the dough into four small loaves (or two larger ones if you prefer).  Wrap in towels and let sit overnight.
  • In the morning, remove to thick baking sheets and preheat oven to 300°.
  • Bake for 38 minutes or until only slightly springy on top.
  • Eat AS SOON AS POSSIBLE BECAUSE THEY’RE SO YUMMY!
  • Store remains in plastic wrap and eat within three days.
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