Thought I'd start a new thread with recipes. I have no problems with being wheat-free and cooking meals/snacks, etc. but DH love, love, LOVES wheat-stuff. Yeah, he's soooo addicted to it.
He's kinda-sorta attempting to cut back on it, though.
To fill in those times where he desperately wants something that's bread-like, I hunted around for recipes.
I've baked the almond bread numerous times and next time will make a chocolate loaf out of it. Or choco muffins.
Also made the pancakes, which were excellent! Super easy, for both the aforementioned recipes.
Tomorrow night, will try the pizza one. Any of the comments are from the people who originally posted the recipes on various blogs/websites.
-------------------
Almond bread
This is currently our favorite bread. It reminds me of a nutty whole grain bread without the chewy things that catch in your teeth. It's adapted from Elana Amsterdam's recipe "Scrumptious Sandwich Bread". The Gluten-Free Almond Flour Cookbook has been a great source of inspiration. Her suggestion for storing grain-free bread works well also. When the bread is cooled, wrap in a paper towel, put in a plastic bag and refrigerate.
This is also my submission for this week's Fightback Friday, a real food web carnival at Food Renegade
3/4 cup Almond Butter (room temp.)
4 Large Eggs
1/2 cup Almond Flour
1/2 teas. Sea Salt
1/2 teas. Baking Soda
Preheat oven to 350 degrees. Line a loaf pan with parchment paper (I used a 4" x 8", but a bit smaller might work better).
In a small bowl, combine dry ingredients.
In a large mixing bowl, cream the almond butter with an electric mixer. Add eggs and mix. Add dry ingredients and mix until combined. Spoon into loaf pan.
Bake about 35 minutes until a toothpick test comes up dry. Cool and slice.
-------------------
Almond Flour Pancakes
I didn't have enough eggs this morning to make our usual waffle recipe, so I tried adding one half cup of yogurt. Wafflewise it was a disaster, but pancakewise, it was delicious. These taste just like the gluten laden version.
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free, Grain-Free Tuesdays at HellaDelicious, and Tuesdays at the Table at All the Small Stuff.
Almond Flour Pancakes
1 cup Almond Flour
1/4 teas. Baking Soda
1/4 teas. Sea Salt
1/2 cup Yogurt
2 TBSP. Honey
3 Eggs
1/2 teas. Vanilla Extract
1/4 teas. Almond Extract
Oil for Frying
In a mixing bowl, combine dry ingredients, then mix in other ingredients until smooth. Heat the oil in a non-stick pan over medium heat. Add small drops of batter, making pancakes about 3 inches in diameter each. Cook until golden brown on both sides. Makes about 12 pancakes.
------------------
Garlic Cheddar Rolls
What do you get when you cross Elana Amsterdam's Classic Drop Biscuits with Red Lobster's Garlic Rolls? You get this yummy hybrid that goes great with a hot bowl of your favorite soup. This recipe was adapted from Elana's "The Gluten-Free Almond Flour Cookbook".
This recipe was originally posted over a year ago and much to my horror I realized I had forgotten something, so I stuck the recipe in my draft folder and forgot about it until today. We were craving these so I made a batch and have fixed the post. I apologize to anyone who had made the older version and was disappointed.
Garlic Cheddar Rolls
2 1/2 cups Almond Flour
1 teas. Sea Salt
1/2 teas. Baking Soda
1/4 cup Light Oil, such as Grapeseed
2 large Eggs
1/4 cup Yogurt
1 cup Cheddar Cheese, shredded
1 teas. Lemon Juice
1 or 2 Cloves Garlic, minced
2 TBSP Butter, melted
Dried Parsley Flakes for tops
Oven 350 Degrees. Line a large cookie sheet with parchment paper. I use an aluminum cookie sheet which keeps the bottoms from burning as quickly. If your using a darker type metal pan you may need a slightly lower temperature.
Mix almond flour, salt and baking soda in a large mixing bowl. In a small bowl combine oil, yogurt, eggs and lemon juice. Lightly beat with a fork. Stir into flour mixture until combined. Stir in shredded cheese. If you like your rolls very garlicky, add garlic now.
Drop dough by about 1/4 cup portions onto cookie sheet. Add garlic to butter and combine (if you haven't already put the garlic in the dough). With a pastry brush, brush the tops of the rolls with the melted butter. Sprinkle with a small amount of dried parsley, basil or oregano.
Bake about 15 to 20 minutes until lightly golden.
---------------
Pizza Crust at Last!
I have finally found a pizza crust that I love! I have been trying different recipes and variations for months now and tonight I hit the jackpot. This crust is quick to make, flavorful, and holds together like a real piece of pizza. I used Ina's Pesto, some leftover chicken pieces, red onion, fresh tomato and Parmesan cheese for toppings.
Pizza Crust
2 c. almond flour
2 eggs
1/4 tsp. Italian Seasoning
1/8 tsp. garlic powder (optional)
pinch of salt
1/2 c. shredded Parmesan cheese
4 tsp. olive oil
Combine all ingredients together and let rest 5 minutes. Stir dough, it should be as thick as cookie dough, if it isn't add more almond flour a tablespoon at a time until it is. Line a cookie sheet with parchment paper (I tried to bake it without the parchment and ended up with a mess). Place half the dough in a mound on one half of the sheet and the rest of the dough in a mound on the other half. Cover with plastic wrap and using your hand or a small rolling pin push/roll the dough into a circle (mine were about 8 inches each). Bake in a 400 degree oven for 6-8 minutes or until barely brown. Add desired toppings and bake 5-10 more minutes until golden.
Note: I tried freezing some of these crusts and they turned out great. Just bake for the first 6 minutes then cool. Store in an airtight container. Remove and let thaw, then top and bake.
-----------------
Rustic Hazelnut Bread
I really missed the nutty taste of whole wheat bread, but with a gluten and yeast allergy finding an alternative seemed impossible. When my son had to go on a rotation diet, it gave me a chance to play with different nut flours (he cannot digest any grains). I was delighted to find that hazelnuts gave a similar flavor. I have been able to find hazelnut flour at www.nuts4u.com. When I'm in the Fort Worth area I pick up a few pounds of hazelnuts at the Nut Vending Co., store in the freezer, and them grind in a food processor as needed. You may wind up with a nut butter instead of flour, but it will still work fine. This recipe has been adapted from "Lois Lang's Luscious Bread" recipe in the bookBreaking the Vicious Cycle by Elaine Gottshcall.
2 1/2 cups Hazelnut Flour
1/4 cup Cooking Oil (Macademia Nut Oil is fabulous here)
1 cup Dry Curd Cottage Cheese or thick or dripped SCD Yogurt!
1 teas. Baking Soda
1/2 teas. Sea Salt (I use Redmonds)
3 Eggs
Oven 350 degrees.
Mix eggs and dry curd cottage cheese in a bowl. Once it's well blended, mix in the oil. Add baking soda and salt. Mix in flour or nut butter. Pour into a well greased or buttered loaf pan (about 4" X 8") or two 3" X 5" mini loaf pans. For a full size loaf I bake around 40-45 minutes and a little less for the smaller ones. A toothpick should come out clean when ready. Cool bread completely before slicing.
I've baked the almond bread numerous times and next time will make a chocolate loaf out of it. Or choco muffins.
Also made the pancakes, which were excellent! Super easy, for both the aforementioned recipes.
Tomorrow night, will try the pizza one. Any of the comments are from the people who originally posted the recipes on various blogs/websites.
-------------------
Almond bread
This is currently our favorite bread. It reminds me of a nutty whole grain bread without the chewy things that catch in your teeth. It's adapted from Elana Amsterdam's recipe "Scrumptious Sandwich Bread". The Gluten-Free Almond Flour Cookbook has been a great source of inspiration. Her suggestion for storing grain-free bread works well also. When the bread is cooled, wrap in a paper towel, put in a plastic bag and refrigerate.
This is also my submission for this week's Fightback Friday, a real food web carnival at Food Renegade
3/4 cup Almond Butter (room temp.)
4 Large Eggs
1/2 cup Almond Flour
1/2 teas. Sea Salt
1/2 teas. Baking Soda
Preheat oven to 350 degrees. Line a loaf pan with parchment paper (I used a 4" x 8", but a bit smaller might work better).
In a small bowl, combine dry ingredients.
In a large mixing bowl, cream the almond butter with an electric mixer. Add eggs and mix. Add dry ingredients and mix until combined. Spoon into loaf pan.
Bake about 35 minutes until a toothpick test comes up dry. Cool and slice.
-------------------
Almond Flour Pancakes
I didn't have enough eggs this morning to make our usual waffle recipe, so I tried adding one half cup of yogurt. Wafflewise it was a disaster, but pancakewise, it was delicious. These taste just like the gluten laden version.
This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free, Grain-Free Tuesdays at HellaDelicious, and Tuesdays at the Table at All the Small Stuff.
Almond Flour Pancakes
1 cup Almond Flour
1/4 teas. Baking Soda
1/4 teas. Sea Salt
1/2 cup Yogurt
2 TBSP. Honey
3 Eggs
1/2 teas. Vanilla Extract
1/4 teas. Almond Extract
Oil for Frying
In a mixing bowl, combine dry ingredients, then mix in other ingredients until smooth. Heat the oil in a non-stick pan over medium heat. Add small drops of batter, making pancakes about 3 inches in diameter each. Cook until golden brown on both sides. Makes about 12 pancakes.
------------------
Garlic Cheddar Rolls
What do you get when you cross Elana Amsterdam's Classic Drop Biscuits with Red Lobster's Garlic Rolls? You get this yummy hybrid that goes great with a hot bowl of your favorite soup. This recipe was adapted from Elana's "The Gluten-Free Almond Flour Cookbook".
This recipe was originally posted over a year ago and much to my horror I realized I had forgotten something, so I stuck the recipe in my draft folder and forgot about it until today. We were craving these so I made a batch and have fixed the post. I apologize to anyone who had made the older version and was disappointed.
Garlic Cheddar Rolls
2 1/2 cups Almond Flour
1 teas. Sea Salt
1/2 teas. Baking Soda
1/4 cup Light Oil, such as Grapeseed
2 large Eggs
1/4 cup Yogurt
1 cup Cheddar Cheese, shredded
1 teas. Lemon Juice
1 or 2 Cloves Garlic, minced
2 TBSP Butter, melted
Dried Parsley Flakes for tops
Oven 350 Degrees. Line a large cookie sheet with parchment paper. I use an aluminum cookie sheet which keeps the bottoms from burning as quickly. If your using a darker type metal pan you may need a slightly lower temperature.
Mix almond flour, salt and baking soda in a large mixing bowl. In a small bowl combine oil, yogurt, eggs and lemon juice. Lightly beat with a fork. Stir into flour mixture until combined. Stir in shredded cheese. If you like your rolls very garlicky, add garlic now.
Drop dough by about 1/4 cup portions onto cookie sheet. Add garlic to butter and combine (if you haven't already put the garlic in the dough). With a pastry brush, brush the tops of the rolls with the melted butter. Sprinkle with a small amount of dried parsley, basil or oregano.
Bake about 15 to 20 minutes until lightly golden.
---------------
Pizza Crust at Last!
I have finally found a pizza crust that I love! I have been trying different recipes and variations for months now and tonight I hit the jackpot. This crust is quick to make, flavorful, and holds together like a real piece of pizza. I used Ina's Pesto, some leftover chicken pieces, red onion, fresh tomato and Parmesan cheese for toppings.
Pizza Crust
2 c. almond flour
2 eggs
1/4 tsp. Italian Seasoning
1/8 tsp. garlic powder (optional)
pinch of salt
1/2 c. shredded Parmesan cheese
4 tsp. olive oil
Combine all ingredients together and let rest 5 minutes. Stir dough, it should be as thick as cookie dough, if it isn't add more almond flour a tablespoon at a time until it is. Line a cookie sheet with parchment paper (I tried to bake it without the parchment and ended up with a mess). Place half the dough in a mound on one half of the sheet and the rest of the dough in a mound on the other half. Cover with plastic wrap and using your hand or a small rolling pin push/roll the dough into a circle (mine were about 8 inches each). Bake in a 400 degree oven for 6-8 minutes or until barely brown. Add desired toppings and bake 5-10 more minutes until golden.
Note: I tried freezing some of these crusts and they turned out great. Just bake for the first 6 minutes then cool. Store in an airtight container. Remove and let thaw, then top and bake.
-----------------
Rustic Hazelnut Bread
I really missed the nutty taste of whole wheat bread, but with a gluten and yeast allergy finding an alternative seemed impossible. When my son had to go on a rotation diet, it gave me a chance to play with different nut flours (he cannot digest any grains). I was delighted to find that hazelnuts gave a similar flavor. I have been able to find hazelnut flour at www.nuts4u.com. When I'm in the Fort Worth area I pick up a few pounds of hazelnuts at the Nut Vending Co., store in the freezer, and them grind in a food processor as needed. You may wind up with a nut butter instead of flour, but it will still work fine. This recipe has been adapted from "Lois Lang's Luscious Bread" recipe in the bookBreaking the Vicious Cycle by Elaine Gottshcall.
2 1/2 cups Hazelnut Flour
1/4 cup Cooking Oil (Macademia Nut Oil is fabulous here)
1 cup Dry Curd Cottage Cheese or thick or dripped SCD Yogurt!
1 teas. Baking Soda
1/2 teas. Sea Salt (I use Redmonds)
3 Eggs
Oven 350 degrees.
Mix eggs and dry curd cottage cheese in a bowl. Once it's well blended, mix in the oil. Add baking soda and salt. Mix in flour or nut butter. Pour into a well greased or buttered loaf pan (about 4" X 8") or two 3" X 5" mini loaf pans. For a full size loaf I bake around 40-45 minutes and a little less for the smaller ones. A toothpick should come out clean when ready. Cool bread completely before slicing.
Last edited by a moderator:
