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Gluten Free Sesame Sandwich Bread

In March my lovely friend Cari forwarded me an article from Epicurious.  It was a great article on gluten free cooking.  I just have to try the coconut cake sometime very soon!  Yum!  


In the article was a nice looking sandwich bread that contained a lot of fiber containing “flours” which is missing in so much gluten free food.  We tried it and liked it, but of course I had to tweek it a bit.  Our version is dairy free and I use a “sponge” technique, which means I let part of the ingredients soak and rest with the yeast for a few hours before mixing in the rest of the ingredients.  This produced better flavor and a nice soft sandwich bread texture more reminiscent of gluten filled sandwich bread.  If you have a family member that would prefer to skip the sesame seeds (for less crunchy texture in your bread) leave them out, but still include the oil from the seed step (no need to heat the oil). 


I did not have coconut flour on hand, but did have Let’s Do Organic brand finely shredded organic unsweetened coconut.  I ground the coconut in my coffee grinder I use for herbs and spices until a fine powder and used that for the coconut flour.  It worked very well.  


Be sure to use a 8” x 3 3/4” bread pan as you will get a better rise and a nicer loaf.

Gluten-Free Sesame Sandwich Bread

Adapted by Angela Litzinger from Epicurious March 2008 recipe by Zoe Singer

Makes 1 (8-x 3 3/4 x 2 3/8-inch) loaf

2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package

½ cup water, room temperature
1 teaspoon lemon juice or apple cider

1/4 cup gluten/dairy free milk substitute (ie: almond milk), room temperature
1 tablespoon molasses
6 tablespoons chickpea flour
1/4 cup amaranth flour
1/4 cup sorghum flour
2 tablespoons yellow cornmeal

2 tablespoons potato flour


3 tablespoons olive oil

3 tablespoons sesame seeds


2 tablespoons water

1/2 teaspoon unflavored powdered gelatin, from 1 (1/4-ounce) envelope

1/2 cup tapioca flour 

1/4 cup almond flour

1/4 cup coconut flour 
2 tablespoons cornstarch

1 1/2 teaspoons xanthan gum
3/4 teaspoon fine sea salt


3 large eggs, room temperature (whisk and remove 2 T, set aside for later mixed with 1 T water)


egg wash (above) and 1 tablespoon sesame seeds

**optional:  2 T sesame seeds and 2 T flax seeds (mix flax seeds at same time as tapioca blend)

Special equipment: 1 (8- by 3 3/4- by 2 3/8-inch) loaf pan



In small saucepan over moderate heat, heat oil until hot but not smoking.  Stir in 3 tablespoons sesame seeds and sauté until seeds are golden brown and fragrant, about 4 minutes. Transfer mixture to small bowl and let cool to room temperature.


In large bowl, pour 1/2 cup warm water (105°F to 115°F) in and sprinkle yeast over and let stand until foamy, about 5 minutes. Add milk substitute that has been mixed with the lemon juice, molasses, chickpea flour, amaranth flour, sorghum flour, cornmeal, and potato flour.  Stir to combine.  Cover bowl and allow to sit 2-4 hours.
















                                         Here is my bread sponge working.  Your sponge will get bubbly and rise and fall.



When ready to finish the bread, in small bowl, sprinkle gelatin over 2 tablespoons cold water.  Stir, then let stand until softened, about 5 minutes.


Position rack in middle of oven and preheat to 425°F.  Oil loaf pan.


In large bowl of electric mixer fitted with paddle attachment, whisk together tapioca flour, almond flour, coconut flour, cornstarch, xantham gum, and salt.  Add bread sponge, eggs and gelatin/water mixture.  Beat at moderate speed until dough is aerated and holds its shape, about 4 minutes. Scrape down bowl, then beat at high speed for 1 minute. Transfer dough to prepared pan and smooth top with rubber spatula. (If necessary, use a wet hand to smooth completely.) Cover loosely with plastic wrap and let rise in warm place until dough is just level with top of pan, about 1 hour.















                                                                                                The dough…


In small bowl, whisk together remaining 2 tablespoons of egg and 1 teaspoon water.  When dough has risen, lightly brush egg wash over top, then sprinkle with remaining 1 tablespoon sesame seeds.


Bake bread until firm, about 30 minutes, then carefully turn loaf out of pan and continue baking directly on oven rack until bottom sounds hollow when tapped, about 15 minutes more.  (I baked it in the pan for the entire time.)  Transfer to wire rack and cool at least 1 1/2 hours before slicing. (Store bread, tightly wrapped, 3 days at room temperature, 1 week refrigerated, or 1 month frozen.)
















                                                                            A version without sesame seeds.

Menu Plan Monday

It’s the first week for summer vacation, and already this week we will have a summer visitor!  My father-in-law will be in town in a couple of days.  We will be taking him up to the North Shore area to go camping during his visit, and of course there are the baseball and soccer games to attend.  My menu is only planned out for the “at home” food at this point.  My camping menu is still a work in progress.  


I have a couple of other big plans for the week.  One is to get a couple of our favorite bread recipes on here with photos of them.  So, keep an eye out for that.  I have already got one all photographed for tomorrow’s post!  Woo!  


The other thing is to get some rhubarb canned and frozen.  I like to freeze rhubarb chopped into 2 and 4 cup portions for recipes.  For canning, I am tossing back and for the Sunshine Rhubarb Drink concentrate (kind of a lemonade concentrate with rhubarb) and strawberry rhubarb pie filling.  Of course, because my kids love it so, I will be making rhubarb-applesauce roll ups in my dehydrator.  I know, it sounds weird, and it does kind of LOOK weird, but the roll ups are quite tasty.  If I can’t get it together to get the canning and drying done (what with all the packing for camping and all) I will just chop and freeze the rhubarb for when I have more time to can it.  Did I mention we have a LOT of rhubarb plants?  Yeah.  And my husband HATES rhubarb.  With a burning passion.  More for the rest of us!


Head over to Laura’s for Menu Plan Monday and check out what’s on everyone else’s plate!  For gluten free menu’s only go to the Gluten Free Menu Swap which is hosted this week by Asparagus Thin.  This week’s theme ingredient:  eggs.










Monday:  Momma has a bunch of errands to do/Soccer practice

        Omelettes stuffed with sauteed shallots, mushrooms, spinach and leftover cashew cheese sauce.  Served with plums.

Tuesday:  Preschool play time at the park/orthodontist apt/baseball practice/bread post for blog

       I am making two salad toppings so that I will have tasty left over salad topping options for the rest of the week:  Cornmeal Crusted Tilapia and Pecan Crusted Chicken.  Served on mixed greens with Honey Mustard Dressing and Gluten and Dairy Free Garlic Bread.


Wednesday:  Grandpa arrives!/ baseball game/soccer game

        Chili Pork Tenderloin with Apricot Ginger Glaze, Mango Chutney and Napa Cabbage Slaw


Thursday:  Camping 

        Still shaking out the menu – will update later… 


Friday:  Camping

        (I am pretty sure s’mores will be on the menu!)

Apple Barbeque Sauce

Apple Barbeque Sauce


1 tablespoon olive oil

1 medium onion, minced

3 cloves garlic, minced

1 cup unsweetened applesauce 

1/2 cup gluten free ketchup (fruit juice sweetened, preferred)

2/3 cup packed brown sugar

3 tablespoons lemon juice

3 tablespoons apple cider vinegar

1 tablespoon gluten free prepared mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon ground cinnamon

½ teaspoon red pepper flakes, optional


In a saucepan over medium heat heat oil.  Add onion to pan and saute until translucent.  Add garlic and saute for 1 minute.    To pan add applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, cinnamon and red pepper flakes. Bring mixture to a low boil, stirring often. Remove from heat, and cool completely. Use to baste the meat of your choice.


Especially nice on chicken and pork.

Minnesota Celiac Support Groups

Don’t go it alone!  These are groups that I know of in the Minnesota ares.  Feel free to let me know if there are updates or other groups you know about, and I will add it to the list.  Thanks!

Updated 8-16-09

Anoka County Celiac Support Group: Meetings the second Saturday of each month, 10AM-noon.  Bring your questions, ideas, and a gluten-free treat and its recipe to share!

  • Location: Anoka County Library, Rum River Brand, Co Rd. 116 and 7th Ave, Anoka
  • Contact Margaret “Mike” Douville, at 763-421-3656 or Sandy Carroll 763-427-6965

Celiac Friends Twin Cities Support Group: Serving Minnetonka and Western Twin Cities Suburbs. 
Meets the third Tuesday of each month at Ridgewood Church 4420 Hwy 101, Minnetonka at 6:45 p.m. 
Contact: Lynn Shadle Gabriel , Julie Melin 612/798-5720 or , Elizabeth Hayes 763/551-7920 or, Ken Huiras  952/925-1737 or , Darcy Gautsch , Carol Ansolabehere 952-934-8940 or

Crookston, Minnesota: We meet the third Monday of each month at Riverview Hospital.
Meeting Room One at
5:30 PM- 6:30 p.m. 
Contact Mary Bratrud 218-281-9553, or email: Sr. Ruthann at

Duluth CSA: Quarterly meetings at St. Luke’s Hospital 5:30-6:3- p.m.  Contact Karen Johnson 218-249-5473 or

Can’t Eat Wheat Support Group – Northfield: Meets the first Monday of Feb/Apr/Aug/Oct/Dec.

  • Location: The new Northfield hospital, located on the north side of town at 2000 North Ave. County Roads 23 and 19. Meetings take place in the lower level conference room.
  • For more information call Jody Friedow at 507-663-6071

Nothland Celiac Support Group:

Red River Celiac Support Group: Fargo, ND

R.O.C.K. (Raising Our Celiac Kids) Twin Cities A non-profit support group for families with children who have celiac disease. Support, guidance and sharing of recipes are part of the two monthly meetings:

  • R.O.C.K. NORTH: Held at Whole Foods in Minneapolis on alternate months (March, may, July, September, November).  Please visit the our web site site for meeting location, or call Julie Jones, (763) 694-9359.
  • R.O.C.K. SOUTH: Held at Whole Foods in Minneapolis on alternate months (February, April, June, August, October).  For more information visit or contact Kathy Olson at 612-910-3221.

SE Minnesota Celiac Support Group: For meeting dates, times and location, Gail Thurnau, phone 507-391-1674.

St. Cloud Celiac Support Group: Meetings first Tuesday of each month from 7-9 p.m. at Bethlehem Lutheran Church, 4310 County Road 137, St. Cloud.  Bring questions, ideas, and a Gluten-Free treat (and its recipe!) to share.  Contact Sylvia Raschke at 320-685-3007 or or Faith Pavkovich 763-263-6387 or

St. Croix Valley Celiacs (Hudson, Wisconsin): Meetings are held at the Hudson Hospital on the 3rd Tuesday of the month, 6:30-7:30 PM.  Contact Pam Brokaw at 715-377-1002 or

The Woodbury Eastside Celiac Support Group’s (WECSG):  Meetings typically scheduled for the THIRD THURSDAY of each month at 7 p.m. at the Woodbury Allina Health Clinic (Radio Drive and Valley Creek Rd.)  No meetings are held in June/July/August/December. Contact Information:  Gloria Read—651/730-7514,

Chris Ripka—651/768-7231

Apricot Glazed Pork Tenderloin

I have moved.  You can find this post at  Thanks!  :)

Menu Plan Monday

The Chicago Cubs may not have won the World Series since 1908, but the AL Cubs won the AL Classic this weekend.  I would say that they are so cute in their uniforms, but being the big kids they are, it would embarrass them.  (Shhhh…  They look so cute!!!  Awwwww….)

I have a busy week with the last week of school for my big kids.  The wonderful, fabulous craziness of the end of the school year will be at an end on Friday.  Head over to Menu Plan Monday and see what everyone else is serving up this week.  










Monday:   Mommy volunteer at the Elementary School library/Boy Scouts/Soccer practice 

    Slow cooker ribs, corn fritters and updated ABC salad (apple bok choy and carrot slaw)


Tuesday:  Band concert/Soccer photos

    Chicken and Veggie stir fry with rice


Wednesday:  Last full day of school/Mommy teaches – Soccer game/Baseball game (Good luck, Daddy!!  Love you!)  

    Taco Salad with cashew cheese sauce and mango slices


Thursday:  Half day for the big kids/Baseball game    

    Slow cooker chili rubbed pork tenderloin with apricot glaze and Napa Cabbage Slaw


Friday:  Half day for the big kids  

    Daddy’s picking up dinner for last day of school.  I am making brownie coconut sorbet bars for dessert.

Menu Plan Monday

Well, it has finally been warm enough for teddy bear picnics around here.  I don’t think I could wear that same outfit with the same amount of style!  Oh, to be as stylin’ as a five year old!


And the count down continues…only two more weeks left of school for the big kids.  Of course, that does mean an orchestra field trip to the MOA, piano recital, a couple of baseball games, a soccer game, and a soccer practice just for this week.  This weekend doesn’t seem any less crazy with a Girl Scout field trip to learn about archery, and the AL Classic competition for Little League.  I am glad we spent yesterday with friends having a barbeque at my groovy friend Cari’shouse.  It was such a nice relaxing break in the end of school year craziness, even if we did have to bring the kids inside for part of it due to storms.  


One thing I do realize, is that this craziness is something I am grateful for.  This past weekend very close by a tornado hit and a family lost a child.  My step-sister’s family in Iowa lost their home and all their things in the same storm system, but fortunately her family is all safe.  In all of this busy time of year these are the things I am not having to do:  I am not cleaning up from a storm.  The end of the school year has not been cut short because our town has been flattened.  I am not mourning the loss of a loved one.  I am not wondering ‘what are we to do now’?  Food allergies and extra things on the calendar seem pretty small challenges in light of so much else around us…  


Today we will be eating some leftovers from the barbeque yesterday (a Napa Cabbage Slaw and heirloom tomato/green bean/corn salad with burgers made by my Dad, mini vanilla cupcakes with “buttercream”, and allergen free brownie bites).  For the rest of the week into the weekend, I will be reviewing my dishes for my upcoming class.  My poor family often has to eat recipes that I am teaching several times a week, while I streamline things for my class.  I do like to be prepared!  This week in no particular order they will be eating:  Ginger Beef and Broccoli with Jasmine Rice, Veggie Hummus Wrap Sandwiches with Quinoa Tabouli, Slow Cooker Ribs with updated ABC Salad (Apple, Bok Choy, and Carrots Slaw), Tilapia and Summer Veggie Packets with Corn Fritters, and Apple Turkey Burgers with Spinach-Strawberry Salad.  Also, Brownie and Coconut Sorbet Sandwiches will be in the making…   


I don’t have any plan on which will happen on which day at this point.  I have the ingredients and will let the day’s activities dictate what ends up on our plates that day.  I think my brain is already on vacation!




Head over to Menu Plan Monday and check out what other people are cooking up!


Slow Cooking Thursday – Caramelized Onions

Above is a picture of my littlest sweetie.  Today was her very last day of preschool.  No more preschool events for me…  I just needed to look at her cute little baby face.  


For Slow Cooking Thursday today, I made Caramelized onions, which doesn’t really need a recipe.  (Peel and slice the onions, toss in a bit of oil, cover and cook for a really long time.)  Sandra is off home to South Africa for four weeks, so there is not any Slow Cooking Thursday for the week to link to, but I just had to do it any way!


Right now Vidalia onions are in season, those sweet onions that are only available for such a short while.  Last year for my birthday, my father-in-law gave me a pressure canner so that I could expand what I can put by.  One of the first things I canned were caramelized onions following the guidelines on  So, of course, if I want some of these tasty onions this summer (amazing on burgers, portabella mushroom “steaks”, fajitas, chicken, pizza, etc.) then I need to can some now while the price is right.  


It did take me quite a while to cook the onions down last year, so I wanted to try to speed up that process, or at least not have to be so involved.  I found some recipes for caramelized onions on the ‘net using a slow cooker, so I thought I would give it a shot using the proportions on the canningusa website.  The link to the recipe is not up right now, but I emailed them, and they sent out the recipe right away.  If you can at all, or are just interested in the process, you should really go check out their site.  They have 5 video podcasts so you can actually SEE canning being done., instead of just trying to figure it out from a recipe.  Really interesting.


If you don’t can, cool your onions, then freeze in portions you will use.  For example, maybe one cup portions for burger toppings.


I used my 6 quart crock pot, and for each pound of onion I added 2 tablespoons olive oil and light sprinkling of salt.  Peel each onion, cut in half , then cut ¼”-1/2” strips,  putting in the crock pot as you go.  I filled the crock to the top, put the lid on and put it on high for 2 hours.  At that point the onions had cooked down enough to add the rest of the onions to the pot.  Stir to mix, cover and lower the heat to low.  Leave on for 10 or more hours until the onions are caramelized.  There will also be quite a bit of juice released.  Strain your onions and save the onion broth in another bowl.  You can freeze or can the broth at the same time as the onions.  It is nice as a soup base or in the crock pot used as the liquid for a roast.


I got 13 half-pints of caramelized onions and 10 half-pints onion broth from my 6 quart crock pot.  Plus I had enough onions to have with tonight’s roast.  Not bad for not having to stand over a stove…  


Each pound of onions make ½ pint of caramelized onions.  When canning, add ½ teaspoon ascorbic acid per each ½ pint.  Can using hot pack method leaving1/2” headspace in the jars.  Process in a pressure canner for 70 minutes at 10 pounds pressure.  For elevations above 1,000 feet, see the altitude time adjustments on


***If you do not freeze these, caramelized onions MUST be PRESSURE canned.  You cannot can these safely in a hot water bath.  Onions are not acidic enough to can safely without a pressure canner.

Menu Plan Monday

And the count down begins: this week preschool ends and there is only 3 weeks left of school for my two big kids!  I cannot believe I am at the end of the preschool years.  I seems like I just walked my big boy to his first day of preschool yesterday.  Time really DOES fly when you’re having fun!  (sigh)  


This week be sure to check out Menu Plan Monday and the INSANE number of menu entries!  Your bound to find some inspiration.  For all gluten free menu plans, check out the Gluten Free Menu Swap hosted this week by Cooking & UNcooking. The theme ingredient is avocados.  Tasty!












To simplify things for myself this week, I am cooking two of my meals (the turkey and beef) with the plan on saving part for another meal later in the week.


Monday: mommy volunteers at elementary school library/mommy works 5 hours./soccer practice/Boy Scouts (geo-caching!):

    Balsamic Chicken with Spring Vegetables CrockPot Recipe and jasmine rice (from the fab Crock Pot Lady!)  As I am posting this rather late in the day on Monday, we have already eaten this.  Everybody loved it, even my picky girl!  We had it with Jasmine Rice (I was in the mood for it), but she served it over quinoa, and I will try that next time.  A keeper recipe for sure!  Thank you, Steph!  


(And just so you know, my hubby put it all in the crock as I didn’t have time to set it up today – probably because the girls and I had to go rescue Daddy and his bike this morning before the girls headed off to school…hmmmmm.)


Tuesday:  End of the year preschool program/piano lessons/little league baseball game:

   Rosemary and lime Roasted Turkey Breast, sweet potatoes and sautéed Garlic Spinach


Wednesday:  Soccer:

   Roast Beef  (roasted with Peppers, Onions and Potatoes), salad with berries and balsamic vinaigrette 


Thursday:  End of the year preschool picnic (last day of preschool FOREVER!  Whaaaaaaa!!!)/4th grade States Extravegandza:

    Slow Cooking Thursday:  Carmelized onions

    Turkey, quinoa and spinach salad


Friday: Family small group Bible study:

     Beef, Mango, Avocado and Broccoli Sprout Wraps

Gluten Free Dairy Free Pizza Joy! Yum!

This is the pizza crust we use.  My kids love it!  


Pizza Crust

Makes two 13-inch pizzas,  four 10-inch pizzas or 6 individual pizzas.


1½ cups brown rice flour
½ cup amaranth flour

2 cups tapioca flour
3 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons active dry yeast
1 tablespoon sugar, cane juice crystals, agave, honey, maple syrup or sweetener of choice
1½ cups warm water (105-115F.) or less

3 tablespoons olive oil
4 egg whites at room temperature (egg-free:  use flaxseed replacement)
more olive oil for spreading pizza dough


Oil two 13-inch pizza pans or baking sheets, using olive oil. In the bowl of a stand mixer, combine the flours, xanthan gum, salt, yeast, and sugar. In a measuring cup, combine the water and 3 tablespoons olive oil. Add olive oil-water mixture to dry ingredients, then egg whites, mixing well after each addition. Beat on high speed for 4 minutes.


Divide dough into two (four or six) equal portions. Place each portion on a prepared pizza pan.  

Drizzle about a tablespoon of olive oil over your hand and one portion of dough. I usually pat the dough back and forth in my hand until rounded.

Spread the dough out evenly over the pizza pan, forming a ridge around the edge to contain the pizza toppings. Repeat process for second portion of dough. Let dough rise for about 20 minutes. 

Preheat oven to 400 degrees F. Bake pizza crusts for 7 minutes (or until lightly golden) and remove from oven. At this point you can either cool the crusts, wrapping and freezing them for future use, or you can spread tomato sauce on the crust and top with your favorite toppings.


For “cheese”  we use GFCF Pizza Cheese sauce, a cashew “cheese” sauce or Follow Your Heart Mozzarella style.

This is before the toppings are baked.  Look, you can shred this “cheese!”


          This is what it looks like when baked.  I really does melt.


Before we started using this recipe, we always used the pizza recipe from Carol Fenster’s Special Diet Solutions.  It is one of my favorite cook books and cookbook authors.  Many people buy it just for the pizza crust recipe!  


**edit – Sunday, May 18, 2008:  Whoa!  I did not realize Ginger Lemon Girl featured pizza on Friday!  And it is Carol Fenster’s pizza crust with great pictures and everything!  Ginger Lemon Girl ROCKS!  If you have not checked out her blog, go, go NOW!  I have loved everything I have tried on her site.  And it is so pretty, too!  Her Artisan Maple Oat Bread is delicious and, yes, she does have a recipe for Ginger Lemon Muffins there, too!

Gluten Free Dairy Free Pizza Joy!  Yum!

Saturday, May 17, 2008

3 Comments $manage-tooltip$ 

Monday, May 19, 2008 – 07:58 AM
You make me believe in a dairy free pizza! Griffin will bow down to you…  

ok, maybe not



Monday, May 19, 2008 – 09:15 PM
I need to find some of that cheese! As long as it’s soy-free?

Monday, May 19, 2008 – 09:49 PM
It’s is a soy based cheese, so a no-go for the soy allergic/intolerant crowd.  Sorry!     

On non-soy days here, we use the “Pizza Cheese” sauce (you can make it corn free by using arrowroot instead of corn starch) or make Cashew Cheese, if I think of it far enough in advance.  Two types I make are very similar to these:  (one fermented and one not – both raw foods)