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These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

Allergy Friendly Blueberry Muffins

Easy to make and fun to eat, these allergy friendly blueberry muffins are naturally free of gluten, dairy, eggs, nuts, corn, coconut, rice and soy. Breakfast just got a whole lot tastier.These allergy friendly blueberry muffins are free gluten, dairy, eggs, nuts, corn, soy, rice and coconut. They are safe for just about anyone! But that doesn't mean they are lacking in flavor. Most, slightly sweet and so delicious! They make the perfect breakfast or snack.

When my son got his most recent allergy diagnosis I had to do more baking experimentation. I am very experienced with gluten free, dairy free and nut free. But adding eggs to the list too made it a bit harder. I started my experimenting with muffins.

Everyone Loves Muffins

He has always loved muffins. When he was two he’d get out of bed, hurry downstairs and declare he needed a muffin instantly. There was (and still is) no waiting for breakfast (he’s just like his mama). And muffins top his list for breakfast fare.

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

I went through a few batches that were either crumbly or too dense. But I finally perfected a truly allergy friendly muffin.

You can add whatever you like to it. My son’s favorite variety is blueberry. Me? I like chocolate chips (this is the brand we love). That’s about as close as I get to dessert these days.

Easy To Make, Fun To Share

These muffins are super easy to make. Just mix all of the ingredients in one bowl, pour into muffin tins and bake.

Every time I make muffins my son devours them and tells me I NEED to post the recipe. So today I’m finally sharing it.

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

There are no eggs, dairy, coconut, nuts, corn, rice, gluten or soy in these allergy friendly blueberry muffins. They are also pretty low in sweetener.

I use a combination of grass-fed gelatin (I use this brand, this brand or this brand), olive oil and honey for an egg replacement. It works perfectly!

Let The Kids Help

If you’re looking for a way to get your kids in the kitchen to practice their cooking skills, allergy friendly blueberry muffins are perfect. They can perfect their measuring and pouring skills. And of course sample the batter to make sure it’s ok.

I like to make a big batch and stock the freezer. Though with  my son’s appetite very few actually make it there. I love having an easy breakfast or perfect pairing with a bowl of nourishing soup ready whenever I need it.

Are you in need of a truly allergy friendly muffin?

This is it! Choose your favorite additions and whip up a special breakfast treat.

These Allergy Friendly Blueberry Muffins are free of gluten, dairy, eggs, nuts, corn, rice, coconut and soy. They are safe for just about anyone! But that doesn't mean they lack in flavor. Moist, slightly sweet and perfect for breakfast or a snack.

Allergy Friendly Blueberry Muffins
Yields 12
Moist, slightly sweetened blueberry muffins free of gluten, dairy, eggs, corn, soy, rice and coconut.
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Ingredients
  1. 1 1/2 cups sorghum flour
  2. 1/2 cup tapioca flour
  3. 3/4 cups water
  4. 3 Tbsp. cane sugar
  5. 1 1/2 tsp. baking soda
  6. 1/2 tsp. unrefined sea salt
  7. 1/4 cup honey
  8. 6 Tbsp. olive oil
  9. 1/4 cup cold water
  10. 3 tsp. grass-fed gelatin
  11. 1/4 cup hot water
  12. 1/2 cup blueberries (or any other fresh fruit, dried fruit or chocolate chips)
Instructions
  1. Heat the oven to 350*F. Line muffin pan with muffin cups (paper or silicone).
  2. In a large bowl combine the sorghum, tapioca and water. Mix well, removing any lumps.
  3. Combine the 1/4 cup cold water and gelatin. Set aside.
  4. Add the sugar, baking soda, salt, honey and olive oil to the flour mixture. Mix well.
  5. Add the 1/4 cup hot water to the gelatin mixture and stir to dissolve.
  6. Pour the gelatin water into the muffin batter. Mix by hand or with a hand mixer until well mixed.
  7. Stir in fruit.
  8. Fill muffin cups 3/4 full.
  9. Bake for 30 - 40 minutes (30 minutes for mini muffins, 40 minutes for full size muffins).
Notes
  1. To make pumpkin muffins reduce the 3/4 cups of water to 1/2 cup of water and add 1/2 cup of pumpkin to the batter.
  2. One recipe makes about 12 full size muffins or 24 mini muffins.
  3. Add 3 Tbsp. maple syrup and omit the blueberries to make vanilla cupcakes.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Easy Allergen Free Bread

Looking for a great bread that holds together without allergens or gums? This allergen free bread is easy to make and tastes great!

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Last year I spent at least six months trying to come up with a decent gluten free bread. I probably made at least fifty experimental loaves.

What did I come up with?

My “not-quite-perfect” gluten free bread. It tastes good. But it’s not quite as sturdy as I’d like. And it seems to turn out differently every time I make it!

Bread round two.

When my youngest two added a bunch of new allergies in the past year I just stopped making bread. I really didn’t know how to bake anything safe for them. Back to experimenting.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Eventually I got the hang of making decent muffins (my poor husband with texture issues had to suffer through some over-moist and dry, crumbly experiments).

One day I decided to try making a loaf of bread. Just to see what would happen.

Imagine my surprise when it turned out great! Actually way better than the gluten free bread I had tried to create for so long.

Who knew you could cut out the eggs, dairy and binders and get something better?!

My allergen free bread has no gluten, eggs, dairy, nuts, coconut, rice, corn, seeds or soy. And as with all of my baking it has no gums. As an added bonus it is soaked so it’s gentler on the tummy.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Kid seal of approval.

Want to know what my kids think about this allergen free bread?

Eight year old: “This is AWESOME!”

Five year old: “This is only for me! Nobody else can have it.”

So many possibilities.

Life sure is easier when you have bread. My son can enjoy sloppy joes, sandwiches with homemade lunch meat or toast with sunbutter (we love this brand because it is made in a peanut and tree nut facility). We even use it to make mini pizzas with our nutrient dense pizza sauce (no cheese necessary)!

Sometimes we use leftover pancakes or tortillas as “bread.” But this allergen free bread is definitely our first choice. I try to keep some in the freezer at all times for quick snacks, breakfasts and lunches. I even pre-slice it so I can just grab one slice at a time.

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Just a few simple ingredients, mixed by hand gives you a delicious and versatile bread. Soak the flour the day before (or skip that step if you didn’t plan ahead). Then it takes about five minutes to get the bread into the oven.

Just because you have allergies doesn’t mean you have to miss out on freshly baked bread. It also doesn’t mean  you have to resort to strange ingredients and binders (that actually often contain allergens!).

Are you missing bread due to allergies?

Give this allergen free bread a try. Your kids will be begging for more.

Better yet, get your kids in the kitchen to help make it! They can practice, measuring, pouring and mixing. This will definitely be on our list of things to bake as we go through the Kids Cook Real Food eCourse. Click here to learn more about it!

This easy allergen free bread is great for sandwiches or toast. Let the kids help make it!

Easy Allergen Free Bread
Yields 2
A simple bread that is free of gluten, dairy, eggs, nuts, corn, rice, soy, seeds, coconut and gums.
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Ingredients
  1. 1 1/2 cups sorghum flour
  2. 1/2 cup tapioca flour
  3. 2/3 cup warm water
  4. 1 Tbsp. lemon juice
  5. 1 tsp. baking soda
  6. 1 tsp. cream of tartar
  7. 1/2 tsp. unrefined sea salt
  8. 3 Tbsp. honey
  9. 4 Tbsp. olive oil
  10. 3 tsp. grass-fed gelatin
  11. 1/4 cup cold water
  12. 1/2 - 3/4 cups hot water
Instructions
  1. Combine the flour, warm water and lemon juice. Mix to remove any lumps. Cover and let sit 7 - 24 hours.
  2. Heat the oven to 350*F. Grease one medium and one small loaf pan.
  3. Combine the gelatin and cold water. Set aside.
  4. Add the baking soda, cream of tartar, salt, honey and oil to the flour mixture. Stir well.
  5. Add the hot water to the gelatin water and mix until dissolved.
  6. Add the gelatin water to the flour mixture. Stir well.
  7. Pour the dough in the prepared pans.
  8. Bake for 50 - 55 minutes, until golden.
  9. Allow to cool for 15 minutes before removing from the pan.
  10. Allow to cool for 30 minutes before slicing.
  11. Store in a sealed container at room temperature for up to 5 days, in the fridge for up to a week or in the freezer for up to a year.
Notes
  1. You can slice the bread before freezing.
  2. You can replace any of the water with yogurt, whole milk, coconut yogurt or coconut milk for a moister bread.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

Gluten Free Banana Chocolate Chip Bread

The taste of this banana chocolate chip bread takes me back to my childhood. But my version is free of gluten, dairy, nuts, eggs, corn, soy and coconut. It’s perfect for Allergy Awareness Week!

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

My mom makes the BEST banana bread in the world. It’s amazing.

Growing up we would eat slice after slice. I loved putting cheese on it (yes, American cheese) for the salty sweet combination.

One of my favorite parts was that sometimes my mom would leave one loaf just a touch underdone in the middle for me. I loved the gooey doughy top. It was my special treat.

Bananas for me?

It’s been quite a few years now since I’ve been able to eat my mom’s banana bread. In fact it’s been many years since I’ve even eaten a banana. For the last ten years or more just one bite of banana would send my digestive system into spasms.

So when I had to cut them out of my daughter’s diet it was no big deal for me since I didn’t eat them anyway. A couple months ago we added them back into my daughter’s diet…with no reaction!

I started trying a little taste here and there. And gradually full bites. Then a few bites. Now I can eat a whole banana with no problem. It’s quite a miracle.

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

Allergy Awareness Week

When I was challenged by Enjoy Life Foods to make something with their chocolate chips for Allergy Awareness Week I thought about more homemade chocolates or brownies.

But then I had a pile of really ripe bananas to use up. It dawned on me…I can eat bananas now and haven’t made banana bread yet!

So I came up with my version of banana bread as a tribute to my mom and for those that also have a lot of allergies. This version brings me right back to my kitchen as a child, watching my mom make banana bread and waiting impatiently for it to come out of the oven.

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

This banana chocolate chip bread is quite moist. If you’re like my husband and have issues with texture and moisture you might want to scale back on the water in the recipe. For me it was absolutely perfect.

My little one loved it too! She will rarely eat a bite of any muffin or bread I make. But she scarfed down two pieces! Right after playing in the mud and getting a bath.

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

Are you in the mood for a special treat that is also allergen friendly and low in sugar?

This banana chocolate chip bread is what you need. There are only two tablespoons of honey added. The bananas add a natural sweetness (always use really ripe bananas). Of course the Enjoy Life chocolate chips just put it over the top.

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

Allergen Friendly.

No gluten, dairy, eggs, nuts, corn, soy or coconut. But you’ll never notice. And this bread is so easy to make (and eat) you’ll want to bake three or four loaves. Keep some in the freezer for easy breakfasts and snacks.

Want a fun way to celebrate Allergy Awareness Week?

Try some gluten free banana chocolate chip bread. The whole family will love it.

Missing your favorite banana bread because of allergies? This version is easy to make, holds together well and is free of gluten, dairy, nuts, corn, soy and coconut.

Gluten Free Banana Chocolate Chip Bread
An allergen friendly moist banana bread with chocolate chips for a boost of flavor.
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Ingredients
  1. 1 cup white rice flour
  2. 1/2 tsp. unrefined sea salt
  3. 3/4 tsp. baking soda
  4. 1/2 cup mashed ripe banana
  5. 2 Tbsp. olive oil
  6. 2 Tbsp. honey
  7. 1 tsp. grass-fed gelatin
  8. 1/4 cup cold water
  9. 1/4 cup hot water
  10. 2 Tbsp. Enjoy Life chocolate chips (mini or dark)
Instructions
  1. Preheat the oven to 350*F. Grease a medium size loaf pan.
  2. In a large bowl combine the flour, salt and baking soda.
  3. In a small bowl combine the gelatin and 1/4 cup cold water. Set aside.
  4. Add the olive oil, honey, banana and chocolate chips to the flour mixture.
  5. Mix the hot water into the gelatin mix and stir until gelatin is dissolved.
  6. Pour the hot gelatin mix into the flour mixture and stir until combined.
  7. Pour the batter into the prepared pan and bake for 50 minutes, until baked through.
Notes
  1. Reduce the cold water to 2 Tbsp. for a less moist bread.
  2. You can replace half of the white rice flour with brown rice flour or sorghum flour.
Just Take A Bite http://justtakeabite.com/
I am working with Enjoy Life Foods on this post. I was compensated for my time commitment but any opinions are entirely my own. I was not paid to write a positive review.

Spread the word about Allergy Awareness Week! It’s so important that more people understand that allergies can be life threatening.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Gluten Free Pumpkin Flax Granola Muffins

Can’t decide what to have for breakfast? Get your cereal and bread all in one with gluten free pumpkin flax granola muffins. They are the perfect way to start your day this fall.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

I am working with Stonyfield and Nature’s Path for this post. I have been compensated for my time commitment. But the opinions and ideas are my own. I have not been paid to post positive reviews.

It’s no secret. I L-O-V-E granola. Really I love cereal of any kind.

But cereal is a rare commodity around here, only showing up on the breakfast menu when I have time to make some. Most cereal is just not healthy.

My kids enjoy my homemade granola. I make a kettle corn version that everyone goes crazy for.

But it sure is nice to get variety once in a while. And to give myself a break (it’s hard work cooking for a family with so many different allergies!)

So I was excited to try two products from Nature’s Path – Pumpkin flax granola and Cranberry Vanilla Qia.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Big helpers.

Since I can’t have either my big kids gladly volunteered to be the taste testers!

Both kids really loved the Qia. It is a unique blend of seeds and dried fruit. We tried it in both milk and yogurt. Either way is great.  Just mix and let it sit for five minutes. Breakfast is served.

My oldest was the granola sampler (since my son is allergic to some of the ingredients). She gave it two thumbs up!

She even got an extra special treat one day with an Oh My Yog! yogurt and pumpkin flax granola in her lunch.

From a flavor standpoint both products are winners.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

My kids reviewed the taste. I reviewed the ingredients.

I was disappointed to see soy oil in the granola. We try to avoid all soy. I also am not sure what oat syrup solids are. It sounds a lot like corn syrup solids, just using a different grain.

I was hopeful as I read the ingredient list of the Qia cereal. Until I got to the last one – natural vanilla flavor.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Natural flavor is my biggest pet peeve when it comes to “natural” products.

Natural flavor is pretty much the same thing as artificial flavor.

They may start with different ingredients, but the end product is about the same. And they impact my children the same way.

Both make my kids C-R-A-Z-Y.

Preparation is key.

I also think that seeds and grains need to be properly prepared to avoid nutrient deficiencies and to aid in digestion. Eating all of these oats and seeds that haven’t been soaked can be hard on the gut. My son seemed to have a really hard time with the seeds and had some off tummy days.

So I did let my kids try both products. But they are not items I would let them have regularly.

Pumpkin flax granola is good for those times when you are traveling or for those days here and there when you really have no time at all to prepare breakfast.

It also makes a great addition to muffins! Especially if you can’t have eggs.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite

Flax seed is a great egg substitute.

So I used the pumpkin flax flavor of the granola and bumped it up with real pumpkin and flax seeds to create gluten free egg free pumpkin flax granola muffins.

A little sprinkle of granola on top adds a nice crunch and burst of flavor.

Since I like to prepare my grains I used Stonyfield whole milk yogurt to soak the flour first. The yogurt not only breaks down the phytic acid, it also helps bind the muffins and give them a soft texture.

You can make the muffins with or without the granola added. I made some without for my son and he still loved them.

Pumpkin and flax are a great pair. Put them in a muffin and you have a great fall breakfast. Make a big batch to stock the freezer for easy weekday mornings.

Are you a cereal fan? Or do muffins top your list?

Why not put them together and enjoy some pumpkin flax granola muffins. Use pumpkin flax granola or your favorite homemade granola for a new twist on breakfast.

Gluten Free Pumpkin Flax Granola Muffins | Just Take A Bite | A gluten and egg free muffin packed with pumpkin and flax seeds plus granola for extra crunch

Gluten Free Pumpkin Flax Granola Muffins
Serves 12
A gluten and egg free muffin with pumpkin flavor and crunchy granola.
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Ingredients
  1. 1 cup sorghum flour (or brown rice or whole wheat)
  2. 1/4 cup warm water
  3. 1/2 cup plain, whole milk yogurt
  4. 1 cup tapioca flour (or white rice or all purpose)
  5. 1/2 cup granola + 1/4 cup for topping
  6. 1/2 cup pureed pumpkin
  7. 2 Tbsp. ground flax seeds
  8. 1/3 cup organic cane sugar
  9. 1 tsp. baking soda
  10. 1/2 tsp. unrefined sea salt
  11. 3 Tbsp. whole milk
  12. Optional: 1/3 cup mini chocolate chips or dried fruit
Instructions
  1. In a large bowl combine the sorghum, water and yogurt. Cover and let sit 7-24 hours.
  2. Heat the oven to 350*F. Line a muffin pan with paper or silicon muffin cups.
  3. Add the flax seeds to the soaked flour. Let sit 5 minutes.
  4. Add the remaining ingredients (except granola for topping).
  5. Mix well.
  6. Fill muffin cups 3/4 full. Sprinkle granola on top of each muffin.
  7. Bake for 25 - 30 minutes.
Notes
  1. Squash or sweet potato can be used in place of the pumpkin.
  2. The muffins can be made without the granola.
  3. To make these dairy free replace the yogurt and milk with coconut milk or water.
Just Take A Bite http://justtakeabite.com/
 In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Einkorn Pumpkin Scones | Just Take A Bite

Einkorn Pumpkin Scones

Einkorn pumpkin scones are the perfect fall breakfast. They are easy to make and free of dairy, eggs, nuts, soy, rice, corn and coconut.

Einkorn Pumpkin Scones | Just Take A Bite

Have you ever tried einkorn flour? It is quite new to me.

If you haven’t heard of it, einkorn is an ancient variety of wheat that has not been modified or processed like most modern wheat. So it is easier on the gut. Even some people that are sensitive to gluten can tolerate einkorn!

Baking with einkorn.

Einkorn absorbs liquid differently than regular wheat. So you can’t just swap it one for one in your recipes. You will likely need more einkorn.

Since I love to experiment I set to work right away when I got my first bag of einkorn flour. I created einkorn pumpkin scones.

I LOVE scones. Not only are they delicious, but they are easy to make and easy to adapt to an allergen free diet. There are no eggs required and you can use whatever flour and fat you tolerate. You just have to get the ratios right.

Einkorn Pumpkin Scones | Just Take A Bite

Start simple.

I make these even easier by mixing the dough in the food processor. Then you can chill the dough to bake later in the day, freeze the dough for freshly baked scones another day or bake them immediately.

Einkorn pumpkin scones are perfect for fall. Serve them for breakfast, brunch or alongside a hot bowl of soup (my favorite!). Who doesn’t love a warm, pumpkin and cinnamon scone fresh from the oven?!

The thing that stands out to me about einkorn flour is how soft it is. Most wheat has sort of a hard texture. But einkorn is so soft…which makes your baked goods soft! It really takes them to a whole new level.

Einkorn Pumpkin Scones | Just Take A Bite

I also love that you don’t have to soak these scones because they use all purpose einkorn flour. Many baked goods work really well with soaked flour. A scone is not one of them. I’ve tried. They just don’t quite turn out the same. Scones aren’t meant to have much liquid added. Just fat and flour.

Not a huge scone fan? Add an egg to the dough and turn einkorn pumpkin scones into cookies!

If you have never had einkorn flour I encourage you to give it a try. It is much gentler on the tummy than modern varieties of wheat. Plus it makes amazing baked goods.

Start with a batch of einkorn pumpkin scones to see how you like it and how it behaves. Then start your own experimenting.

Do you like scones as much as I do? What is your favorite flavor?

Einkorn Pumpkin Scones | Just Take A Bite

Einkorn Pumpkin Scones
Yields 12
A simple scone made with pumpkin and einkorn flour.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 2 cups all purpose einkorn flour
  2. 1/2 cup cane sugar
  3. 1 tsp. cinnamon
  4. 1 tsp. baking soda
  5. 1/2 tsp. unrefined sea salt
  6. 1/2 cup solid fat (lard, tallow, butter, coconut oil)
  7. 2/3 cup pureed pumpkin
  8. 1 tsp. vanilla
  9. optional: 1/2 cup mini chocolate chips, chopped crispy pecans, dried cranberries
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. Combine the flour, sugar, cinnamon, soda and salt in a food processor (or bowl). Pulse to combine.
  3. Add the fat. Pulse until the mixture is crumbly (or combine by hand).
  4. Add the pumpkin and vanilla. Process until well combined.
  5. Transfer the dough to a bowl. Mix the chocolate chips/nuts/dried fruit in by hand.
  6. Divide the dough into 12 equal portions. Roll into a ball and flatten on prepared parchment paper.
  7. Sprinkle cane sugar on top if desired.
  8. At this point you can freeze the scones or chill them in the refrigerator until ready to bake.
  9. Bake for 25 minutes.
Notes
  1. To make these into cookies add one egg along with the pumpkin and vanilla. Scoop mounds of dough onto the baking sheet. Reduce baking time to 10 - 15 minutes.
  2. Squash can be used in place of the pumpkin. Butternut works best.
Just Take A Bite http://justtakeabite.com/

 

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for  you.

This post is linked to Savoring Saturdays.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Sourdough Hamburger Buns | Homemade Dutch Apple Pie

Sourdough Hamburger Buns

Skip the white bread and add a fun twist to your next barbecue by using homemade sourdough hamburger buns for your burgers, chicken or pulled pork.

Sourdough Hamburger Buns | Homemade Dutch Apple Pie

Grilling season is in full swing!  It doesn’t get much better than the classic grilled hamburger.

Most of the time when we have burgers the kids and I eat them plain (sans bun) dipped in ketchup.  We love our burgers that way.

I buy some locally made buns for my husband.

But once in a while…

I want the full burger experience.

Bun and all.

So I came up with a sourdough hamburger bun.  It complements a grilled burger perfectly.

The inside of the bun is super soft.  They aren’t too thick, so a child can easily eat them.  My kids really enjoyed having burgers with buns!

I love that they are made with properly prepared grains so they are easier on your tummy.  We eat mostly gluten free, but also add some traditional sourdough and do fine.

Sourdough Hamburger Buns | Homemade Dutch Apple Pie

But don’t limit yourself to hamburgers.  These homemade buns with a hint of sour are also great with barbecue chicken or pulled pork.

And if you’re in the mood for soup instead of grilling you can use these sourdough hamburger buns as rolls.  Spread a thick layer of butter or lard in the middle and add a drizzle of honey.  Perfection.

Sourdough hamburger buns can be made in advance and stored in the freezer.  Make a big batch once and take them out as needed for your summer grilling.

Feed your starter, mix the dough and homemade buns are on the way.

Are you tired of eating your burger without a bun?  Need a healthy alternative to store-bought breads or something other than a lettuce wrap?

Try homemade sourdough hamburger buns.  Your summer grilling just got kicked up a notch, real food style.

Sourdough Hamburger Buns | Homemade Dutch Apple Pie

Sourdough Hamburger Buns
Yields 9
Traditional sourdough hamburger buns.
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Ingredients
  1. 1 cup sourdough starter
  2. 1 Tbsp. unrefined sea salt
  3. 1/4 cup water
  4. 2 Tbsp. organic cane sugar
  5. 1 3/4 cups splet, kamut or wheat flour
Instructions
  1. Grease a 9" square baking pan.
  2. Combine the starter, salt, sugar and water. Let sit 1 minute.
  3. Add the flour and knead for 10 minutes (the dough will be somewhat wet - this is best done in a mixer).
  4. Scoop mounds of dough a little bigger than a golf ball and place them in the pan (it should make 9 equal size balls, 3x3 in the pan).
  5. Let the buns rise in the oven with the light on for 6-12 hours.
  6. With the buns still in the oven, turn the oven on to 350*F and set the timer for 45 minutes.
  7. Remove the buns from the oven, cool and cut apart.
  8. Slice when ready to serve.
Just Take A Bite http://justtakeabite.com/
In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Soaked Gluten Free “Whole Wheat” Bagels

Soaked Gluten Free Whole Wheat Bagels | Homemade Dutch Apple PieHave I mentioned before that I love bagels?  I wish I had them on hand at all times.  I recently shared a recipe for sourdough bagels with strawberry cream cheese.

The sourdough bagels are great!  But not if you’re gluten free.

So I figured I better come up with a gluten free recipe too.  This is my “whole wheat” bagel that is soaked (for your digestion), gluten free, dairy free, nut free and corn free.  The teff gives a wheat flavor and color to the bagel.Soaked Gluten Free Whole Wheat Bagels | Homemade Dutch Apple Pie

The outside is a bit chewy.  The inside is soft.  The texture is perfect for kids – not too hard to chew.

I used a donut pan to make these bagels. If you don’t have a donut pan you can make them in a muffin pan – there just won’t be a hole in the middle.

Homemade bagels are great for a quick breakfast or they are easy to pack up for a school lunch.

Bagels also freeze well.  So you can make a double or triple batch and keep your freezer stocked for easy meals.Soaked Gluten Free Whole Wheat Bagels | Homemade Dutch Apple Pie

Try the bagels with a variety of toppings – butter, coconut oil, jam, cream cheese, cashew butter or nut butter.  You can also turn it into a sandwich with egg salad, salmon salad, chicken salad or locally made lunch meat.

You really can’t go wrong with a bagel.  And this version is safe for almost everyone!  An added bonus is that there are no gums or fillers in these bagels.  Just pure, simple ingredients.

Do you enjoy bagels as much as I do?  You have to give these a try.

Soaked Gluten Free Whole Wheat Bagels | Homemade Dutch Apple Pie

Soaked Gluten Free "Whole Wheat" Bagels
Yields 6
A "wheaty" bagel that is gluten, dairy, nut and corn free.
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Ingredients
  1. 1/2 cup tapioca flour
  2. 1/2 cup sorghum flour (or white rice)
  3. 1/4 cup amaranth flour (or brown rice)
  4. 1/4 cup teff flour
  5. 1/2 cup warm water
  6. 1 Tbsp. lemon juice or apple cider vinegar
  7. 1/2 tsp. active dry yeast
  8. 2 tsp. cane sugar
  9. 1 Tbsp. water
  10. 2 egg whites
  11. 1 tsp. extra virgin olive oil
  12. 1/4 tsp. unrefined sea salt
  13. 2 tsp. cane sugar
  14. 1/2 tsp. baking soda
  15. 1/2 tsp. cream of tartar
Soak the flour
  1. In a large bowl combine the flours. Stir to remove any lumps.
  2. Add the water and lemon juice. Mix. Cover. Let sit 7-24 hours.
Make the bagels
  1. Grease a bagel or muffin pan.
  2. Combine the yeast, 2 tsp. sugar and 1 Tbsp. very warm water. Let sit 5 - 10 minutes.
  3. Add the egg whites and olive oil to the flour mixture. Beat one minute.
  4. Add the yeast mixture to the bowl. Beat 20 seconds.
  5. Add the salt, sugar, soda and cream of tartar to the bowl. Beat 20 seconds.
  6. Immediately pour the batter into the prepared donut pan, filling to the top.
  7. Place the donut pan in the oven. Turn on the oven light.
  8. Let rise 45 minutes.
  9. With the pan still in the oven, turn the oven on to 400*F.
  10. Set timer for 25 minutes.
  11. Remove the bagels from the pan and cool.
  12. Store in a bag at room temperature for up to a week or in the freezer for up to 6 months.
  13. Slice in half and serve with your favorite toppings.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Soaked Gluten Free Tortillas {dairy free, nut free, egg free, corn free}

Soaked Gluten Free Tortillas | Homemade Dutch Apple PieWhen you have to eat gluten, corn and rice free there isn’t much convenience food you can buy at the store.  So a simple meal like tacos gets pretty boring when you have no shell or chips for your meat – especially for a kid!

But no need to cross taco night off your menu – you can make your own tortillas!  My son inspires me to create homemade versions of things you just can’t get at the store without his allergens.  So when we had tacos recently I decided to make homemade tortillas.

This tortilla is soaked and free of gluten, corn, rice, eggs, dairy and nuts.  Simply mix the dough, roll the tortillas, let them sit and then cook for about a minute when you are ready to eat.  If you have a tortilla press (that will be on my next gift list!) they would be even easier to make.

You can also make a double or triple batch and stock your freezer so you have some on hand at all times.  They thaw in minutes.Soaked Gluten Free Tortillas | Homemade Dutch Apple Pie

My son loved these!!!  He was so happy to be able to eat a regular taco like everyone else (I was pretty happy that I could have one too!).

You can also use them for any sandwich creation – chicken salad, salmon salad, ham and cheese or even peanut butter and honey.  Homemade tortillas make a fun substitute for a hot dog bun too!  They are perfect for fun lunch foods.

I personally liked them to snack on – simply spread butter or coconut oil and dash of salt on top for the perfect energy booster.

I use gelatin to bind the flour and give some flexibility to the tortilla.  Plus it boosts the nutritional value!

If you need a homemade tortilla because you are allergic to the store bought versions or you simply don’t like all the unhealthy ingredients in them this is the perfect recipe!  Get your flour soaking for delicious tortillas.  Taco night just got a little healthier.Soaked Gluten Free Tortillas | Homemade Dutch Apple Pie

Soaked Gluten Free Tortillas {dairy free, nut free, corn free}
Yields 8
A simple homemade tortilla that is very allergen friendly.
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Ingredients
  1. 1/2 cup tapioca flour
  2. 1 cup amaranth flour
  3. 1/4 cup warm water
  4. 1 Tbsp. lemon juice
  5. 2 tsp. gelatin dissolved in 1/4 cup hot water
  6. 1 1/2 tsp. unrefined sea salt
  7. 2 Tbsp. extra virgin olive oil
Instructions
  1. In a medium bowl, combine all of the ingredients. Mix until a ball of dough forms.
  2. Split the dough into 8 balls.
  3. Roll each ball of dough between two pieces of parchment paper until about 1/8" thick/desired tortilla thickness
  4. Layer tortillas between pieces of parchment paper. Place under a towel or in a bag and let sit 7-24 hours.
When ready to serve
  1. Cook the tortillas on a hot, ungreased skillet - about 20 seconds per side.
  2. Place the warm tortillas in a bag or under a towel until ready to serve to keep them soft and pliable.
To reheat
  1. Place the tortillas in a wet paper towel and warm in the oven/toaster oven for a minute or two. This will also help soften them.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Honey Date Muffins {soaked, gluten free, dairy free, nut free, corn free}

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Two of my favorite natural sweeteners are honey and dates.  They are such simple foods loaded with flavor.  In fact, they are so good you can eat them plain for an easy treat.  My kids love a spoonful of honey or a couple dates as a snack.

I decided to combine them into one delicious muffin that is made with soaked grains.  Plus these muffins are gluten and dairy free.

The end product is a mildly sweet muffin the whole family will love.  Spread on a healthy dose of butter or coconut oil and you are on your way to great breakfast.  Pair the muffins with a protein source like eggs, bacon, nuts or yogurt for a balanced meal. 

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Honey date muffins are so easy to make.  Soak the flour one day.  Mix in the remaining ingredients and bake the next.  These muffins also freeze well.  So you can make a big batch, eat some fresh and freeze some for later.

Do you love salty and sweet combinations as much as I do?  You could add cooked, crumbled sausage right into the batter for a complete meal all in one!

Honey and dates – simple yet full of flavor. They are the perfect combination for a breakfast or snack for the whole family.  Get your flour soaking now so you can enjoy this nutritious treat. 

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Soaked Honey Date Muffins {gluten free, dairy free, nut free, corn free}
Yields 15
A simple soaked muffin with a touch of sweetness from honey and dates.
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Ingredients
  1. 2 cups any combination gluten free flours
  2. 1/2 cup melted coconut oil or butter
  3. 2 Tbsp. lemon juice.
  4. 2 Tbsp. warm water
  5. 1/4 cup coconut sugar, maple syrup or honey
  6. 1/4 cup honey
  7. 1/2 tsp. baking soda
  8. 1 tsp. cream of tartar
  9. 1 tsp. tapioca flour or arrowroot
  10. 1/2 tsp. unrefined sea salt
  11. 2 eggs
  12. 1/2 cup chopped dates
Instructions
  1. Combine the flour, water, lemon juice and fat.
  2. Cover and let sit 7-24 hours.
  3. Heat the oven to 325*F. Grease a muffin pan or line with muffin cups.
  4. Add the sugar, honey, soda, cream of tartar, tapioca flour, salt and eggs to the soaked flour.
  5. Beat until well combined.
  6. Stir in the dates.
  7. Fill muffin cups 3/4 full with batter.
  8. Bake 25 - 30 minutes.
  9. Store in an airtight container.
Notes
  1. The muffins freeze well.
  2. The muffins can be made with whole wheat, spelt, kamut or einkorn flour if you are not gluten free.
  3. Stir 1/2 cup cooked, crumbled sausage or bacon into the batter with the dates before baking for a complete meal in one.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Soaked Gluten Free Bread {dairy free, nut free, corn free, gum free}

Soaked Gluten Free Bread | Homemade Dutch Apple PieAs my final birthday present to you I’m finally sharing my gluten free bread recipe!  I could work on it for months still and probably find little things to change (and I will update the recipe if I do!).

But it dawned on me the other day that it doesn’t have to be perfect.  At the age of 35 I realize I don’t have to be perfect.  So in honor of my 35th birthday I present to you my “I’m not perfect” gluten free bread.

My kids and I eat the whole loaf in a matter of days every time I make this.  It’s not perfect, but it is good!Soaked Gluten Free Bread | Homemade Dutch Apple Pie

Gluten free bread is tricky.  It does not behave like gluten-containing bread.  The moisture levels must be different.  The kneading is different.  The methods for getting it to hold together are different.  So this was a challenge.

I also added some extra restrictions.

  1. No rice – My son is allergic to rice.  That means brown and white rice flour are out, even though rice is the most commonly used flour for gluten free bread.
  2. No millet – Millet is goitrogenic and not good for those with thyroid problems (me!).  This is another very common flour used in gluten free bread.  But it was off the list for me.
  3. No flax seeds – Flax seeds are estrogenic.  So if you are dealing with hormone imbalance, especially estrogen dominance, you need to use caution with flax seeds.  I also discovered recently that flax seeds are yet another food on my list of things to avoid due to the high fiber content and the pain they cause me.  Of course I discovered this after making many loaves using flax seeds!  This also holds true for chia seeds and psyllium husks…too much fiber.  They are often used in gluten free baking as well, but not for me.
  4. No gums – It is hard to find gluten free bread without xanthan gum.  Eaten every once in a while it’s probably fine.  But if you are like me and make bread often you don’t want to use it.  Not to mention I try to avoid it totally because most gums bother my gut and often contain some of the things my son is allergic to.
  5. No baking powder – My son is allergic to corn.  So most baking powders are out.  Baking powder helps give rise to gluten free baked goods.  But I had to do without it.

I had originally hoped to make it egg free as well.  But I just couldn’t get that to work if I didn’t use flax.  So this is what I came up with.  A soaked gluten free bread that does not contain rice, millet, flax, chia, psyllium, gums, nuts, corn or dairy.  It is quite good!Soaked Gluten Free Bread | Homemade Dutch Apple Pie

My other requirement was that it had to be easy to make.  And it certainly is!  It only takes about 15 minutes of hands on time to make this bread.  There is no kneading.  Just soak, mix and pour.  I break it into small steps – soak the flour one morning, get the pan ready and ingredients out that evening, then mix, pour and bake the next morning.  I get a loaf of bread rising in the morning in about 5 minutes!

This is slightly denser than a typical sandwich bread.  But it is still very light and soft (you can see how soft it is in the picture!).  My son and I enjoy using it for sandwiches.

I like to eat it best with lots of coconut oil (or butter…when I’m able).  Sometimes I drizzle honey on for a special treat.

My only real complaint about this bread is that the top is a little crubmly due to the bubbling that happens as the dough rises.  I work around this by keeping the cooled loaf of bread upside down on a cutting board and using a serrated knife to slice it from the bottom.  The bread does get firmer and easier to slice with each passing day.

I use organic cane sugar for proofing the yeast and adding a touch of sweetness to the bread to reduce the stronger flavors of the flour.  You can try using honey if you can’t have the sugar, but I don’t think it works as well.  It adds moisture to the bread (even small amounts impact how it turns out).  I did some loaves early on with honey, but they didn’t turn out as well.

I used equal amounts of tapioca, sorghum and amaranth flours for this bread.  Normally when I post recipes I say use whatever gluten free flour you have.  But in this case it will make a difference since each one behaves differently and absorbs moisture differently.  So if you don’t have these three flours you can try substituting, but it may turn out differently.  Sorghum can usually be replaced pretty easily with white rice flour.Soaked Gluten Free Bread | Homemade Dutch Apple Pie

If you like a bread that tastes more like wheat you can replace a little bit of the sorghum with teff.

Since the flour is soaked in advance it sometimes tastes a bit like sourdough.  It just depends how long you let it soak.  More than 24 hours will give more of a sourdough taste.

I have been working on a gluten free bread recipe for over six months now.  I wanted to get it just right.  But that could take a lot longer.  I hope you enjoy my “I’m not perfect” bread and use it as a starting point to create your own bread that tastes the way you like it.  Remember to give yourself grace if a loaf doesn’t turn out quite right.  Just do your best.Soaked Gluten Free Bread | Homemade Dutch Apple Pie

Soaked Gluten Free Bread {dairy free, nut free, corn free, gum free}
Yields 1
A soaked bread that is free of gluten, dairy, nuts, corn, rice, millet, gums and fillers.
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Ingredients
  1. 1 cup tapioca flour
  2. 1 cup sorghum flour
  3. 1 cup amaranth flour
  4. 3/4 cup warm water
  5. 1/4 cup coconut milk or water
  6. 1 1/2 Tbsp. lemon juice or apple cider vinegar
  7. 2 tsp. active dry yeast
  8. 1 Tbsp. cane sugar
  9. 3 Tbsp. warm water
  10. 3 egg whites
  11. 3/4 tsp. unrefined sea salt
  12. 2 Tbsp. cane sugar
  13. 1 tsp. baking soda
  14. 1 tsp. cream of tartar
Instructions
  1. Combine the flours and mix to remove any clumps.
  2. Add the water, milk and lemon juice. Cover and let sit 7-24 hours (or longer if a sourdough taste is desired).
  3. Grease a large loaf pan.
  4. Combine the yeast, 1 Tbsp. sugar and warm (almost hot) water. Let sit 10 minutes.
  5. Add the egg whites to the soaked mixture. Beat about 2 minutes to fluff whites and remove lumps.
  6. Add the yeast mixture and beat about 20 seconds.
  7. Add the salt, sugar, soda and cream of tartar and beat about 10 seconds.
  8. Immediately pour into the prepared pan.
  9. Let rise in a warm place for 1 hour (do not bump or disturb the pan or it might sink)
  10. Heat the oven to 350*F.
  11. Gently transfer the pan to the oven (even small amounts of movement of the pan or slamming of the oven door could make the dough collapse)
  12. Bake for 1 hour.
  13. Turn off oven and leave bread in the oven for 10 minutes.
  14. Remove bread from the oven and cover with a towel.
  15. Allow the bread to cool for 30 minutes. Remove from pan and place upside down on a cutting board. Allow to cool completely.
  16. Once cooled store in a sealed container for up to 1 week.
Notes
  1. The bread will hold together better if allowed to cool completely and put in a sealed container. It may slice better the day after it is baked.
  2. Use a serrated knife and place the bread upside down for slicing.
  3. Stone or metal baking pans work best for gluten free bread.
  4. This makes one regular size loaf.
  5. You can replace 1/3 of the sorghum flour with teff flour for a whole wheat flavor.
  6. If you can't have eggs use 3 Tbsp. flax seeds combined with 2 Tbsp. warm water in place of the egg whites. The bread will be a bit denser without eggs.
Just Take A Bite http://justtakeabite.com/
 

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.