Category Archives: Breads

I had breakfast with Carol Fenster! (insert squeal here – Woo!)

Yeah, for me she’s like a rock star, but in a gluten free baker, cookbook author, food manufacturer consultant extraordinaire sort of way.  She is the author I always recommend when people ask me what gluten free cookbook to get because her recipes work, are tasty,  and she usually has alternative ingredients if you have other allergies or intolerances.  And she couldn’t be a nicer person.  I was so pleased to meet her.  


At the Gluten Free Culinary Summit, Carol Fenster shared a great recipe from her new cookbook 1,000 Gluten-free Recipes. It is the gluten free twist on the no-kneed five day bread that has been all over the recipe boards credited to professional baker Jim Lahey.  It makes a bread that uses an extended fermentation, making a bread with a nice slight sour dough type of flavor and a good texture.  Also, the bread can sit in your fridge for up to five days allowing you to bake off the bread as you need it.  You can bet I am going to have fun experimenting with this recipe!  


You can get this fab recipe and 999 others in Carol Fenster’s new book 1,000 Gluten-free Recipes.  I gotta tell you, back when we first started being gluten and dairy free, if it wasn’t for her pizza crust recipe, I don’t know what we would have done.  Also, all of her substitutions (tips on how to do things, egg, dairy, etc. free)  helped me feel much more confident when I was ready to branch out in experimenting with gluten free baking on my own.  Thanks, Carol!


Carol very kindly gave me permission to share with you a table she made on how she thinks about blending flour blends.  I find this very informative and I am sure this will be a great asset to my baking experimentation.  She says, “My formula for flour blends is part art and part science, developed over nearly 20 years of gluten-free baking.”     

*    *    *    *    *    *    *    *    *    *    *    *    *    *    *    *    *    *    *    *   


A formula for blending flours to maximize their performance traits:

High-protein, mild-flavor flour gives structure/stability to baked goods – 30 to 40%

Starch-based flour (potato starch or cornstarch) lightens/softens crumb –30 to 40%

Tapioca flour provides mouth-feel, crispier crusts, and better browning – 30 to 40%

  1.     Additional, complementary flours for fiber/nutrition/taste (optional) – 10 to 15%

*    *    *    *    *    *    *    *    *    *    *    *    *    *    *    *    *    *    *   

Carol Fenster’s new cookbook:

(Shameless plug from me, because I love it so much:)


You are going to want this one!  It’s the Joy of Cooking for the gluten free world.  This cookbook is HUGE!

Some things I can’t wait to try:

    Mesquite Flour Apple Muffins

    Chocolate Latte Muffins



    Soft Pretzels

    Teff-Corn Polenta

    Mexican Chocolate Layer Cake with Cinnamon Frosting



Thank you, Carol, so much for sharing this information with us.  I appreciate all you do for the gluten free community!


If you would like to contact or learn more about Carol Fenster, please check out her website at


Slow Cooker Thursday

I admit, I am a big-time wimpy mama.  I have been loving “Princess Power Week” with the girls, but I am also missing my boy.  Just a few more days and he’ll be back from camp.  I can’t wait!  Of course, none of them will be as CLEAN as they are in the photo.  My son will have to be deloused before being let back in the house.  There can never be enough hot water and soap after getting home from camp!


Last night for supper we had my version of Moo Shu Chicken done in the slow cooker.  I also made wraps (instead of using warmed corn tortillas, which you could also use).  The wraps are an adaption of an Asian-style steamed dumping recipe I have been experimenting with, but rolled very, very thin.  It’s really how amazing how easy this is to work with and how thin you can roll this dough without the benefit of gluten and without xanthan gum.  If you can’t have corn, this would make a nice corn tortilla substitute.  I think I also need to see how it works for egg rolls and wonton wrappers next month.  I would be in heaven!!


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












Slow Cooker Moo Shu Chicken 

I think that chicken thighs would be a better choice, as the texture would hold up nicer and be more “authentic,” however, free range chicken breasts were on sale at my local store, so that is what I used.  If you use thighs, you may need to cook for slightly longer to be able to shred the meat.  This made enough for my family to have leftovers for  lunches (of course, my human garbage disposal is gone for the week…)


1/2 cup gluten free low sodium soy sauce (such as San-J)

2 tablespoons honey

2 tablespoons rice wine vinegar

1 tablespoon sesame oil

2 teaspoons fresh ginger, very finely minced

2 cloves garlic, minced

2 1/2 pounds boneless, skinless chicken breasts


1/4 cup chicken stock or water

2 tablespoons cornstarch or arrowroot powder

6 T thinly sliced green onion


For assembly:

One recipe of Moo Shu Wrappers, cooked

gluten free hoisin sauce or plum sauce, optional

Shredded zucchini, carrots, Napa cabbage, mung bean sprouts or prepackaged veggie slaw


Mix soy sauce, honey, rice wine vinegar, sesame oil, ginger, and garlic in the bottom of your slow cooker (I used a 6 quart).  Place chicken breasts in mixture, stirring to coat chicken breasts on all sides with sauce.  Cover slow cooker and cook for 3 hours on high or 6 hours on low until you are able to shred chicken with a fork.


Remove chicken from slow cooker and shred meat.  Set aside.  Whisk chicken stock and corn starch together.  Add to sauce in slow cooker and mix.  Return shredded chicken meat to slow cooker, add green onion mix well and cover slow cooker.  Cook on high for 1/2 hour until sauce thickens slightly.


To assemble:  On Moo Shu wrapper, spread a small amount on hoisin or plum sauce (optional, to taste), add moo shu chicken, top with veggies of choice , wrap or fold and eat.  


Moo Shu Wrappers  (I am not sure how many this makes at this point as the cute little vulture girls were gobbling them down as I was making them.  I had enough for dinner and have about 1/3 of the dough well wrapped in the fridge to cook up today.)


1 cup finely ground rice flour

1/4 cup sweet rice flour

1 1/4 cups water

1/2 – 1 cup tapioca flour/starch


Place rice and sweet rice flour in a pan.  While mixing, add water.  Cook over medium heat, stirring constantly until flour is cooked and very, very sticky.  Remove from heat.  Place sticky dough into a mixing bowl.  Add 1/2 cup tapioca flour to bowl and mix with paddle attachment of your mixer.  Allow dough to cool.  When cool, remix.  If dough is too sticky to handle, sprinkle dough with 2 – 3  tablespoons of tapioca flour at a time and mix (this will depend on the humidity in your area).  When you have a dough you can pull off pieces and not have stick to your hands (think play dough consistency – Yum), it is ready.  


Roll slightly smaller than walnut sized pieces of dough, flatten into a disk, place on lightly “floured” (use tapioca flour/starch) plastic wrap, roll out dough with a rolling pin, rotating dough/flipping dough over so that wrap is evenly rolled out, using plastic wrap if needed to help pick up dough.  I made 5 – 6” rounds.  


Cook wraps  in a dry skillet until dry and starling to lightly speckle, then flip and cook on the other side.  Place cooked wrap on a plate covered with a clean towel to keep warm while cooking the rest of the wraps.  Or cook, cool, stack, cover well in a ziplock bag and refrigerate until you use.  Warm briefly before filling.

















                            About this size for the dough…                                           Look how thin it rolls out!  Whoa!!


Sorry about the photo quality, I was making dinner, rolling dough, and trying to take pictures with my phone, not my camera (which I couldn’t find).  Not the best combo!

Pretty Easy (I hope) GFCF Bread

I have had so many people ask me if I had a bread recipe that has the following requirements:

1)  Pretty easy – very step-by-step.

2)  Doesn’t have too many of those “weird” ingredients

3)  That actually tastes good enough so the grown ups and kids will eat it.

4)  Doesn’t crumble.

5)  Pretty easy.  Did I say that?

Well, I have been working on that one.  No, there is not any gelatin, extra egg whites, dried fake “milk” powders, eye of newt or dragon drool.   There still is xanthan gum.  Let’s face it, GF bread will crumble into a thousand pieces without it.  So, for the most part this fits the bill.  It’s just a regular bread, nothing fancy.  You can add stuff to it and roll stuff in it.  Over the next couple of weeks I will post variations on the basic dough.  I hope it works for you.

This reminds me of a brioche type of white bread – the eggs, you know.  I don’t have an egg free version yet that I am happy with.  I will post it as soon as I can get it just right.

Easy GFCF Bread

In a small bowl or one cup measuring cup mix:

1/2 cup warm water

2 teaspoons sugar

2 1/2 teaspoons dry yeast (or one packet)

Let the yeast mixture stand while you assemble the rest of the ingredients.

In a medium bowl mix well:

1 1/2 cups warm water, rice or almond milk

4 eggs

4 tablespoons oil (I usually use olive)

1 teaspoon cider vinegar

In the bowl of your stand mixer, blend well:

2 cups finely ground rice flour, white or brown

2 cups tapioca starch

4 teaspoons xanthan gum

1 1/2 teaspoons salt

1/2 cup sugar

Add the yeast mixture and egg mixture to the dry ingredients.  After wet ingredients are incorporated, beat on high for a minute or two until smooth.  This will be pretty sticky.  Place into a well oiled bread pan.  Drizzle the top of the dough with additional oil and smooth out with your oiled hands or an oiled spatula.

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 look and give the dough a place to expand.  If you don’t, it will expand any which way it can.

Cover pan loosely with and oiled piece of plastic wrap and let rise in a warm place for 30 minutes.  Place into a 400 degree oven and bake for 60 minutes. (It can go from 55 to 65 minutes depending on the oven.)

Allow to cool before slicing.

Pumpkin Waffles/Pumpkin Pancakes

Before we attached my blog to this site, I had this recipe posted.  I guess I must never have transfered it over again.  Oops!  It’s that pumpkin-y time of year again and my mom wanted me to post it.  You guess you can’t say “No” to your mom!

I am making these pancakes today with the girls topped with a mixture of cooked apples, maple syrup and cinnamon.   Maybe some chopped toasted pecans also.  I wonder what my son is having at boy scout camp…

This recipe doesn’t need eggs as the pumpkin keeps everything bound together, tender, and tasty.

Pumpkin Waffles (or Pumpkin Pancakes)

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

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.

Pumpkin Waffles/Pumpkin Pancakes

Saturday, October 13, 2007

1 Comment $manage-tooltip$

Sunday, October 14, 2007 – 09:40 PM
Now how do I fit all this in a toaster?

Rhubarb Strussel Muffins

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

GFCF Pizza Pancakes

Friday, April 13, 2007

2 Comments $manage-tooltip$

Thursday, April 26, 2007 – 11:18 PM
Thanks for doing this.  My son is gluten, dairy, egg, soy, nut and fish free so I’m going to make this version for him and see what he thinks! Laura (orgjunkie)

Friday, April 27, 2007 – 01:34 PM
I hope they work out for you guys!  For egg free, I use a combo of flax and/or egg replacer.  Pancakes are pretty forgiving and don’t really need and egg.   I really enjoy your blog.  I feel like a ROCK STAR has visited my site!  Woo hoo!!

Happy Birthday, Eva!

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