Allergen-Free Cinnamon Toasty Bread

Thursday, December 25, 2008

Allergen-Free Cinnamon Toasty Bread

My best friend and I had this bread last Winter at Babycakes NYC, an awesome little bakery in New York City that specializes in allergen-free treats. It is moist and yummy and tastes like an ooey-gooey cinnamon roll.

1/2 cup canola oil, plus more for pan
1 cup garbanzo and fava bean flour
1/2 cup potato starch
1/4 cup arrowroot
1 1/4 cups unrefined sugar, separated
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum
2 tablespoons ground cinnamon, separated
1/3 cup store-bought unsweetened applesauce
1 cup hot water

Preheat oven to 325 degrees. Brush a 6 3/4-by-4 1/4-by-2 3/4-inch loaf pan with oil; set aside.

In a large bowl, whisk together flour, potato starch, arrowroot, 1 cup sugar, baking powder, baking soda, salt, xanthan gum, and 1 tablespoon cinnamon.

In a medium bowl, stir together oil, applesauce, and 1 cup hot water. Add oil mixture to flour mixture; stir until well combined.

Measure out 1/3 cup of batter and place in a small bowl. Pour remaining batter into prepared loaf pan. Stir remaining 1/4 cup sugar and 1 tablespoon cinnamon into reserved batter. Add to loaf pan, swirling to combine.

Transfer to oven and bake about 35 - 45 minutes or until done and golden brown. Let cool completely on a wire rack before unmolding.

Allergen-Free Banana Bread

Friday, November 21, 2008

This banana bread is our favorite!

Allergen-Free Banana Bread

(Adapted from Special Diet Solutions by Carol Fenster, PhD.)

INGREDIENTS:1/3 cup Canola Oil

2/3 cup Brown Sugar, packed

2 large Eggs

1 tsp. Vanilla

1-3/4 cups Gluten Free All Purpose Baking Flour

2 tsp. Baking Powder

1-1/4 tsp. Cinnamon

1 tsp. Xanthan Gum

1/2 tsp. Salt

1-1/2 cups Banana, mashed

1/2 cup Chocolate Chips, Pecans or Walnuts, chopped (Optional)

1/2 cup Raisins (Optional)

Preheat oven to 350°F. Grease 9x5-inch non-stick loaf pan. Cream together oil, sugar, eggs, and vanilla in large bowl with eletric mixer. Add flour, xanthan gum, salt, baking powder and cinnamon to egg mixture, alternating with bananas. Beat until smooth. Stir in nuts and raisins if using. I did not use. Batter will be somewhat soft. Transfer to pan. Bake for 1 hour.

Allergen-Free Pumpkin Chocolate Chip Muffins

Tuesday, September 23, 2008

Allergen-Free Pumpkin Chocolate Chip Muffins
(Adapted From Pamela J. Compart and Dano Laake)

3 ½ Cups Gluten Free Flour Blend – Bobs Red Mill
½ Teaspoon Xanthan Gum
3 Cups Raw Turbinado Cane Sugar
2 Teaspoons Cinnamon
1 ½ teaspoons Salt
2 Teaspoons Baking Soda
1 Cup Canola Oil
2/3 Cup Water
1 Teaspoon Vanilla
1 Can (15 oz) Organic Pumpkin Puree
2 Eggs Beaten
10 Ounces Gluten-Free, Dairy-Free Mini Semisweet Chocolate Chips (Enjoy Life Foods Brand)

Preheat oven to 350 degrees. Combine flour blend, xanthan gum, sugar, cinnamon, nutmeg, salt, and baking soda in a large bowl. In a separate bowl, combine oil, water, vanilla, pumpkin and eggs. Combine the dry and wet mixtures thoroughly. Add the chocolate chips, if using.

Divide the batter equally among three 8x4 inch loaf pans, or two 12-compartment muffin pans that have been sprayed with nonstick spay, or in mini muffin pans or a combination of any of them. Bake loaves for 40-45 minutes or until when toothpick inserted in center comes out clean. Bake muffins for 30-40 minutes or until when toothpick inserted in center comes out clean, the loaves/muffins are done. Cool completely before cutting and serving.

Makes 3 loaves or 24 muffins or 48 mini muffins
Freezes wonderfully!

Allergen-Free Cornbread

Friday, September 5, 2008

Allergen-Free Cornbread

(Erin McKenna 2008)

2/3 cup rice milk

1 tablespoon apple cider vinegar

3/4 cup gluten-free all-purpose baking flour

1/2 cup cornmeal

1/2 cup cornflour

2 teaspoons baking powder

1 teaspoons baking soda

1 teaspoon xanthan gum

1 teaspoon kosher salt, plus more for sprinkling

1/2 cup coconut or canola oil, plus more for pans

1/3 cup agave nectar

1/3 cup applesauce

2 teaspoons pure vanilla extract

1. Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.

2. Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your "buttermilk."

3. In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the "buttermilk," and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed. Pour the batter into the prepared pan and sprinkle with some kosher salt.

4. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days.