Category Archives: Breads

An E-Baby Shower for Sea of Book of Yum!

Sea of Book of Yum is expecting a sweet little baby sea in July.  Sea is a gluten free vegetarian, and uses lovely in season ingredients when ever possible. I love checking her blog whenever I can.   Our family’s favorite stuffed potatoes is The Twice Baked Spinach Garlic Stuffed Potatoes from her site.  The photos (amazing!), the recipes (delicious!) and the writing on her blog are so inspirational.  So, when Cheryl of Gluten Free Goodness came up with a “yum-e-baby shower” I knew I had to join in.    The recipes I am putting here are mostly elsewhere on my blog, but they are nice to have on hand for mommy and for little ones when they are ready for big kid foods.  


Congrats on your new babe, Sea!  It’s such an exciting time…


The first recipe is Hannah Banana Bread which I developed for my littlest sweetie when she was a little monkey.  It is free of the top eight allergens and refined sugar, and it is vegan.  The little flower shaped muffins at the top of my blog are made with this bread.  


Hannah-Banana Bread or Mini Muffins  

2 1/4 c. bean flour blend

1 t. baking powder

1 t. baking soda

1/2 t. xanthan gum

1/4 t. salt

1/4 cup oil

3/4 c. sucanat

2 to 2 1/2 T Egg Replacer

4 T water

3 large ripe bananas

Preheat oven to 350 degrees F.  Mix first 5 ingredients together.  In a blender blend oil, sucanat, egg replacer, water and bananas.  Blend into very smooth.  Mix wet ingredients with dry ingredients until very well mixed.  Put heaping T of batter in miniature muffin tins lined with paper.  Or pour batter into a well greased loaf pan.  Cool slightly in pan before removing to rack to cool completely.

Alternate Pumpkin Bread for Hannah-Banana Bread

Replace the banana in the above recipe with cooked pureed pumpkin. 



Pumpkin Waffles (or Pumpkin Pancakes)

When I make these, I make sure to bake extra to freeze.  They warm up nicely in the toaster!


1 3/4 cup bean based flour blend (or 1 cup garbonzo bean/fava bean flour, 1/2 cup potato 

or corn starch, and 1/4 cup tapioca or arrowroot flour) 

2 teaspoons baking powder 

1/2-teaspoon salt 

1-teaspoon pumpkin pie spice (buy or see below)

1/2-teaspoon xanthan gum 

1-tablespoon sucanate, maple syrup, maple sugar (or sweetener of choice) 

2 tablespoons oil 

3/4 cup canned pumpkin (or fresh pumpkin, cooked and mashed) 

1 1/4 cup dairy-free milk of choice 

1 teaspoon gluten-free vanilla flavoring 


In a medium sized mixing bowl, mix the first five ingredients well.  In a blender or 

separate bowl, blend the sweetener, oil, pumpkin, dairy-free milk and vanilla until 

smooth.  Pour the wet ingredients into the dry ingredients and stir just until combined. 


Cook on a waffle iron according to manufacturer’s directions.


Alternate:  Make pancakes instead instead of waffles in a lightly oiled pan.


Pumpkin Pie Spice Mix 

1-tablespoon ground cinnamon 

1 1/2 teaspoons dried ground ginger 

1-teaspoon ground, nutmeg 

3/4-teaspoon ground allspice 

1/4-teaspoon ground cloves 

Mix everything together well.  Store in a tightly sealed container.


Slow Cooking Thursday – French Toast Casserole

Head over to Sandra’s for Slow Cooking Thursday and see what is in everybody else’s crock pot!


Today’s recipe is one I am trying for the first time today.  I will adjust the time on it if it looks like it needs it later.  I wanted to try this out when I am kind of around the house today to check how it is cooking.  If it works out well, we can have French toast for breakfasts during the week without the fuss.  Woo-hoo!  I used the recipe from the queen of crock pot cooking, Stephanie at Crockpot 365.  I just tweeked the recipe a bit to be slightly less sweet, with some different seasonings, and to be all dairy free (she is already a gluten free girl).  I also used a couple of different techniques I use when doing French toast casserole for the family so that it cooks up evenly for us.  It may make it a bit like a bread pudding style French toast, but for the casserole, that is what we like as the custard base seems to better absorb into the bread. 


Check out all of the slow cooking recipes Stephanie shares at Crockpot365.  They are all gluten free and her blog is fun reading.  Her blog is one of my favorites…


Slow Cooker French Toast Casserole (adapted from Stephanie’s recipe at Crockpot365)

Serves 6-8


8 cups gluten and dairy free soft bread cubes, about 1″ to 1 1/2″ (I cut up Noah’s rolls I had on hand.  Stephanie use a gluten free raisin bread. Mmmm….)

1 dozen eggs

4 cups gluten and dairy free milk substitute (I used unsweetened plain almond milk, Stephanie used heavy cream as part of her milk.  To make dairy free, you could use 1 cup coconut milk blended with 3 cups almond for a richer French toast.) 

1/4 cup pure maple syrup

1 teaspoon gluten free vanilla extract

1/2 teaspoon gluten free almond extract

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamon

1/4 teaspoon salt

1/4 cup walnuts or other nut, optional


Oil the inside of a 6 quart  slow cooker. Place the bread cubes into the slow cooker.

Put the rest of the ingredients, except the nuts, into a blender and blend at a low speed until combined.  Pour egg mixture over bread cubes.  Cover crock and put crock into refrigerator until about 6-8 hours before you would like your meal.  (Mine soaked for a couple of hours, but you could even let soak overnight, which is what I do with my regular French toast casserole.)  Stephanie set it to cook right away, but I like to let a French toast casserole’s egg mixture soak into the bread before baking so that the egg is more evenly distributed though out the casserole.

When ready to cook, put crock in slow cooker base and cook on low for 6-8 hours. 

After 8 hours, Stephanie had a bit of liquid left in the crockpot, but the bread on top was browned nicely and the egg was done. She took the lid off for  30 minutes before she remembered that she had left the lid off of the crockpot, and that it was still plugged in.  All the moisture was gone and the french toast was perfect. (That is why I am trying to cook the casserole about 7 hours before I would like to eat, just incase I need to let it sit for a half hour.  I’ll let you know how it worked for me.)


**Edit (after supper):  This took 8 hours to cook, plus the 30 minute lid off time.  Perfect for overnight!  I did not mind the 30 minutes as it gave me enough time to ready some strawberries and turkey sausage to have with the French toast.  The smell through the house really got the kids to speed through washing their hands and get ready for dinner, too!  

I caught my son and MY MOM licking their plates, so I think that means I have to make this again.  My mom thought this was perfect as is (she licked the plate!!), but I thought just a bit moist, so the next time I will reduce the milk substitute by half of a cup, then if still too moist, a half cup more.  That should do it for me for the moisture level to be right.  I will update with the new amount of liquid when I make this again (next week for Spring Break sounds like a great idea).

I am putting this down as an official family favorite. (And a favorite of my mom’s, too, apparently!  Hee, hee, hee!!)  Thanks, Stephanie!!

Gluten Free-zer Friday

Okay, it’s a bit of a teaser if you are seeing this right away in the morning today.  I will actually post my recipe later today, but am taking care of a sweetie with stomach flu, and wanted to get this up in case any one wants to join in!  I will get the recipe up on this post later on today, between laundering of blankets and scrubbing of floors when she is resting and the worst is behind us.  Blah!


Head over to MJ’s who actually has her freezer recipe up for Freezer Food Friday. 





Participating in Gluten Free-zer Friday:

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked. 


Thanks!  See you back here later on with those tasty cinnamon rolls and photos on how to make them.  Thanks for understanding!

Gluten Free Lefse

Hi!  I have moved.  You can find this post at

Menu Plan Monday – December 15, 2008

This week marks the last week of school for the kiddos before vacation.  So, anything I need to finish while they are not here better get done!  I have a bit of sewing to finish up and a bit of knitting, but they are all easy quick projects and I am (I think) on target to get things done for Christmas.  We have a just a bit of shopping to do (my son would like PVC pipe and duct tape in different colors for a gift – don’t ask…) at a couple of stores not on my normal errand routes, and a bit of baking (the more “for fun” kind, all of our Christmas goodies are finished, but we may make a gingerbread house, decorate cookies together for the lunch boxes and gifts and make some candies if we are in the mood).  


We tried our hand at gluten free lefse this weekend.  It worked out pretty well.  I do need a lower edged griddle so I can get the lefse into the pan without wrinkling, but it was a pretty easy dough to work with and tasted like what I remember.  My sister, who can eat gluten, is going to go get some “regular” lefse and eat it to see if it is as close as we think (such a sacrifice!  Ha!)  I have no pictures, because they got eaten as quickly as I could make them.  I am going to make another batch this week when everyone is gone so I can freeze them for Christmas Eve and Christmas day.  If any one is interested in the recipe, please leave a comment and I will post it.


I love this time of the year and all the anticipation and preparations leading up to Christmas.  My youngest has been coloring the Advent Coloring Book pages each day which we are then putting into a book (using scrap-booking paper I had laying around for the covers) to read on Christmas Eve and coloring decorations for the house.  All the kids have helped with the baking (and tasting) of the treats and have already laid claims of what they get to prepare for our Christmas Eve dinner.  The kids are whispering and giggling, putting finishing touches of what they are making for each other, rearranging the nativity scene over and over, and playing Christmas music on the piano.   Christmas music is playing and we have watched “The Muppet Family Chirstmas” countless times.  This year just feels so peaceful and not rushed.  I feel like we have kept the focus on the joy and real meaning of Chirstmas and the amazing gift we were given and I feel very humbled and blessed.  


Head over to Laura’s for Menu Plan Monday.  She had some trouble with her new crockpot last week, so is looking for some advice on that (overcooked meat is yucky!) and has the Family Favorites option up this week, so you are sure to find some tried and true recipes.  

The Gluten Free Menu Swap is being hosted this week by In My Box, and they have chosen nuts and seeds as the theme ingredients for the week.  I love the nuts and seeds they usually show up at every meal: on salads, mixed into bread dough, as an egg replacer (flax), and to make cashew “cheese” sauce.  Yummy!  

Gluten Free Menu Swap Monday

Monday:  bake teff gingerbread snack cake

    Cornbread and Beef Skillet Pie and Salad


Tuesday:  make pizza and treats for piano party/Piano party

    Pizza  and salad


Wednesday:  Mom volunteer in elementary school library/make treats for kindergarten party/drama club at church for big girl

    Penne with Pumpkin Sauce and a salad


Thursday:  Kindergarten party/Mom volunteer in kindergarten/Orchestra concert (10 a.m and 7 p.m)/Daisy meeting

    Slow Cooker Tex-Mex Chicken and Beans and a salad


Friday:  Kindergarten sing-along(9:45 a.m.)/5th grade sing along (2 p.m)/Last day of school before vacation!!

    Clean-out-the-Fridge Frittata, fried potato/sweet potato skillet hash browns and salad


And, finally, one more thing to share.  I received an email from one of my students, Cheryl Gray.  Her family needs to be gluten, dairy, egg, and yeast free and she has adapted one of my bread recipes to work for her family.  She graciously has allowed me to share it here to reach others with the same needs.  I am really excited about this and will be baking it up today.  Thank you so much, Cheryl!

“I finally found a combination to make your bread recipe work with the ingredients I have to work with for my kids. I thought I would share. Below is the final ingredients that worked for me to have a loaf of the right consistency that didn’t fall when cooled. I made it as a soda bread recipe with no yeast. I just copied my version of your recipe below. Hopefully this will help if you run into anyone else that has to avoid this many ingredients. Merry Christmas and Happy New Year!”

-Cheryl Gray

Easy GFCF Bread – makes two small loaves or one overflowing loaf

Adapted from by Cheryl Gray

SKIP – 1/2 cup warm water
1 1/2 cups warm water, rice or almond milk (used water this time)

4 eggs (2 flax replacers – 2 T flax meal plus 6 T warm water PLUS 3 Ener-G egg replacers – 1-1/2 T Ener-G egg replacer plus 6 T warm water)

4 tablespoons oil (I used canola oil)
1 teaspoon cider vinegar
1/2 cup honey
2 teaspoons honey


2 cups finely ground rice flour, white or brown or Bob’s Red Mill All Purpose Flour (I used Bob’s Red Mill All Purpose Flour blend)

2 cups tapioca starch
4 teaspoons xanthan gum
1 1/2 teaspoons salt

2 1/4 teaspoons dry yeast (or one packet)
1 T. Baking Soda
1 T. Lemon Juice

Put ingredients into stand mixer according to manufacturers directions – mine is liquids first. This will be pretty sticky – more like thick cake batter. Divide batter in half and place into 2 well oiled bread pans. Drizzle the top of the dough with additional oil and smooth out with your oiled hands or an oiled spatula. Or you can use Rice Milk instead (or any other safe “milk”) for an “egg” wash to keep the crust from getting too hard.

Score the top of the bread dough with sharp knife making a cut the long way on the dough about 1/8″ to 1/4″ deep. This will create that split – to give the dough a place to expand. If you don’t, it will expand any which way it can. 

Cover pan loosely with an oiled piece of plastic wrap and let rise in a warm place for 30 minutes. Either in the oven on warm or on top of a cooking oven over the vent. **If using the Baking Soda and Lemon Juice instead, don’t let it rise, just put it in the oven.

Place into a 400 degree oven and bake for 60 minutes.

Allow to cool before slicing.

October 2008 Daring Baker Challenge – Pizza Crust



This challenge was a nice one.  I had already figured out a gluten and dairy free crust that my family really likes, but this one makes a good crust that is egg free and one you can freeze the unbaked dough.  Nice!  


I didn’t get too creative on the toppings.  I have kids and one will only eat “cheese” (cashew cheese sauce) and pepperoni on her pizza, NO tomato sauce or anything else.  Everyone else like lots of toppings, from roasted peppers, mushrooms, artichokes, spinach, etc.  Really anything you can put on a pizza.  (Except my husband, who thinks Canadian bacon and pineapple pizza is an abomination.  I wonder where my picky daughter gets it from?)  We had a wedding to attend and the girls were sitting at the kid table that had pizza.  Using one of the 6 crusts, I divided the dough in half and made two individual pizzas with pepperoni that I had cut into heart shapes.  That was as fancy as I got this time.  


I will be making this again.  The only thing I changed from the gluten free version of the recipe (thank you for adapting it for us GF bakers Gluten a go go!) was that I used millet in place of certified gluten free oat flour.  There isn’t as much GF oats available in my area right now, and they are a bit out of budget.  However, I do have a ton of millet flour at the house.  This turned out to be a good way to use it.  Also, because I have a pretty hefty family of BIG eaters, the crust was a little on the skimpy size for them, and too thin.  Remember, though I have a triathalon freek husband and two kids starting puberty in the house, so food-wise they eat A LOT!  I will be freezing the dough by dividing into 3 portions, not 6 so that the crust is slightly thicker and much bigger around for my pizza vultures.


Thank you for this challenge, Bakers!  This month was hosted by Rosa’s Yummy Yums.  She was originally to host with two other bloggers, but one has opted out of Daring Baker’s for now and Sherry of What Did You Eat passed away just a short time before.  


Of picking the recipe, Rosa said, “As you all know by now, Sherry passed away tragically on the 20th of July 2008 after having been struck by a massive heart-attack. Glenna, on her side, has decided to quit The Daring Baker’s and to stop her baking adventure for personal reasons. So that’s why I am all alone on that challenge.  Prior to her sudden death (9 days before), Sher had shared with me her recipe idea for the October challenge that she, Glenna and myself should have hosted together. When she died, it was clear for me that I would respect her choice and that I would still submit her recipe. This is my last ode to a very appreciated blogger, DB member, skilled baker and cook whom I miss a lot!

Thanks to Sheltie Girl (Natalia) at (USA)  for her precious help and for giving me a glute-free version of this recipe!!!”


THE CHALLENGE: You have to use the tossing method (as explained below) for at least 2 Pizza Crusts. If you are not comfortable with it, then you can switch to the rolling method, but you HAVE to try the traditional method and exercise it, using at least two dough pieces. You should also capture the moment by either filming or photographing yourself while tossing the dough.

THE RULES: This month’s recipe leaves you with much freedom! You can either make the Pizza Dough gluten-free or the normal way. You may use the sauce (anything liquidy, saucy and spreadable like cream cheese, flavored oils, pesto, Nutella, Peanut Butter, pumpkin puree, etc…) and toppings of your choice, may they be savory or sweet, gluten-free, vegan, vegetarian or non-vegan/vegetarian. You must use BOTH (sauce & toppings).


POSTING DATE: Wednesday, October the 29th 2008

EQUIPMENT: Stand mixer with paddle and dough hook attachments (optional, see recipe), cooking thermometer, baking sheet, parchment paper, cooking oil, plastic wrap, pizza peel/scraper, pizza stone or pan.

RECIPE SOURCE:  “The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA.  Copyright 2001.  ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.


Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter). (or 12 personal sized crusts and 3 large crusts for MY family!)

4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour, 1 cup corn flour, 1 cup oat flour (I used millet flour), 1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum
1 3/4 Tsp Salt
2 tsp Instant yeast
1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)
1 3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)
1 Tb sugar (or use agave syrup)
cornmeal for dusting


1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2.  Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter.  Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough. Make sure your hands are dry and then flour them.  Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil(a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.


8.  On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator.  Place on a sheet of parchment paper and sprinkle with a gluten free flour. Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. Sprinkle the dough with flour, mist it again with spray oil. Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven.  Preheat the oven as hot as possible (500° F/260° C). 

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with cornmeal. (I oiled my pan instead)  Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter – for a 6 ounces/180g piece of dough) on oiled jelly roll or parchment paper.

11.  Lightly top it with sweet or savory toppings of your choice.

12.  Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and gfcf cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

NOTE: After 2 minutes baking, take a peek. For an even baking, rotate 180°.

If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. On the contrary, if the bottom crisps before the ‘cheese’ caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

Honey Oat Millet Bread courtesy of Ginger Lemon Girl

Okay, first of all, isn’t that picture funny, or is it just me?  It’s like Dog’s Playing Poker!  Okay, now that I got that out of my system:  


Today I am posting my version of a great bread by Carrie of Ginger Lemon Girl.  Please go and check out her sites, they are wonderful.  Ginger Lemon Girl is her food blog dedicated to all things gluten free.  She even has a handy recipe index for you.  You need to try the Ginger Lemon Muffins (when I make them, I sometimes don’t share with the kids!),  Apple Berry Fruit LeatherGluten Free Bagels, not to mention last year’s Thanksgiving and Christmas Cookie roundups.


Her other blog, Heart of a Servant, I also really enjoy.  It shares more of her and her husband’s life and faith, and has some great frugal tips that we could all use.  She also has instructions on how to make a Home Management Binder.  Great, great tips! 


I contacted her and asked if I could post my version of her Artisan Maple Oat Bread.  When I make it dairy free, I simply replace the 3 tablespoons melted butter with 3 tablespoons olive oil.  The biggest change that I do is HOW is make it.  I use a sponge and then an extended rise time to really get it to puff up.  I have liked using this technique on our gluten and dairy free breads as it really seems to make a nice product that stays fresher longer, seems to stay moister longer, rises well and seems to break down and mellow any strong flavors some of our flours seem to have.  


When I first saw this bread. it reminded me of a bread that was my family’s weekly staple back in the gluten-filled days – a honey whole wheat.  I had tried to replicate it without much success, at first mostly because gluten free oats were not to be had.  But I was still struggling with the proportions of a gluten free version when I realized I could very easily convert Carrie’s recipe.  So, thanks to her, our family has a new bread that reminds us of the “old days.”  Thank you, Carrie!  And thank you for letting me share this…


I have taken pictures of each step.  I had to use a camera phone, so they aren’t the best photos, but hopefully you will get the idea.  For a great step-by-step tutorial on baking gluten free bread, check out Carrie’s instructions.  (Didn’t I tell you her site was a gold mine?!)


Honey Oat Bread – based on a recipe by Carrie of Ginger Lemon Girl (Artisan Maple Oat Bread)

    Adapted by Angela Litzinger



1/4 cup plus 2 tablespoons warm water (for proofing yeast)

2 1/4 tsp. active dry yeast  (Angela’s note: if doubling the recipe, I DO NOT double the yeast)

1/4 cup plus 2 tablespoons honey 

1 1/2 tsp. white wine vinegar  (Angela’s note: I usually use cider vinegar)

1 1/4 cups GF certified oat flour (I grind my oats in a blender)


Dry Ingredients:

3/4 cup millet flour

1/2 cup tapioca flour

1/4 cup + 2 Tbsp. brown rice flour

1 Tbsp. xanthan gum

1 1/2 tsp. salt


Wet Ingredients:

1/2 cup club soda, room temperature

2 eggs, beaten

3 Tbsp. butter, melted



1 egg white  (Angela’s note:  If doubling, you DO NOT need to double this.  There will be plenty for several loaves)

1 tsp. warm water  (Angela’s note:  If doubling, you DO NOT need to double this.  There will be plenty for several loaves)

2 Tbsp. GF certified oats




Put  water into a mixing bowl.  Sprinkle yeast on top.  Let sit 5 minutes until bubbly.  Mix in honey and  vinegar.  Mix in the oat flour until well blended and smooth.  This will be pretty thick.

    Cover the bowl and allow to stand on your counter from 2 to 4 hours.  


This is the sponge.

This is the sponge.

When the sponge is ready (or when you are ready to deal with it), it should have bubbles throughout it.

The sponge after sitting. See the bubbles?


The sponge as being poured in... nice bubbles!

The sponge as being poured in... nice bubbles!













Whisk all dry ingredients together in the bowl of your stand mixer.  To your sponge add the club soda, oil, and beaten eggs.  Mix thoroughly.


On medium speed using the paddle attachment, slowly add wet ingredients to dry. Beat together for 5 minutes. Dough will be like a thick cake batter.  (Angela’s note:  I think it is much thicker than a thick cake batter.  More sticky and heavy.  Here’s a picture of the dough when mixed:)

Using a greased flexible spatula, gently scrape dough into prepared cake or bread pan and spread artistically into a large circle. Add artistic swirls if desired. Spray one side of a piece of plastic wrap with non-stick cooking spray and place loosely over dough.


Place covered dough into the refrigerator.  Allow to rise. The dough should (at least) be doubled in bulk.  This can take several hours.  (Now, this sounds like a long time, but it gives you more control to bake when you are ready too.  I can mix up this dough, place it in a pan, cover it in oiled plastic wrap in the refrigerator and go to piano lessons, or the grocery store, or read to my little one without worrying about it.  Nice, huh?  And the slow rise allows a nice flavor to develop.) 


Before the dough rose (I smoothed the dough).

Before the dough rose (I smoothed the dough).


...and after.  The dough is level with the top of the pan.

...and after. The dough is level with the top of the pan.


Remove dough from fridge and place on countertop still covered.  Allow to sit for about 30 minutes to warm up a bit.   


Preheat oven to 350 degrees (using an oven thermometer if necessary — correct oven temperature is very important in baking bread!)


Remove plastic wrap from dough.  Mix egg white and 1 tsp. warm water together.. Gently brush over risen dough. Sprinkle GF oats artistically over the top of dough.


I also put slashes in mine.

I also put slashes in mine.

Place in preheated oven and bake for 35-40 minutes (I usually bake for about 5-10 minutes more.  I think because of the presoaked dough) until a toothpick inserted in the middle comes out with only a few crumbs. Let bread rest for 30 minutes on cooling rack before slicing. Enjoy!  


(From Angela) one more tip I have for you:  If you take some ice and put it on an old baking pan you don’t mind warping, and put it in the oven (on the bottom rack) with the bread (on the rack next one up from the bottom one), you will get steam in your oven which I find eliminates the weird hard top gluten free crusts can get sometimes.  

My completed bread.  I doubled and made one round (8”) and one loaf (8 1/2” x 4”):










Thank you, again, Carrie, for letting me share this.  And thank you for helping me figure out how to have a family favorite once again.  Everyone else?  Head on over to Ginger Lemon Girl and find out what a gift this talented blogger is to us!