Pumpkin bread gluten and refined sugar free

Greetings! I know I am over due with this post. It’s been an extremely busy spring! Here is the pumpkin bread gluten and refined sugar free as mention in my previous post about stevia.  We are huge fans of pumpkin bread. MK of course prefers it with mini chocolate chips – but I had a different goal with this loaf. the goal was to bake using natural sugars and the stevia. A healthy alternative for everyone, not just fructose malabsorption peeps.

The process:

Preheat oven to 350.
Spray a 9 x 5 loaf pan with cooking spray or line with parchment paper.
In a medium bowl, combine all of the dry ingredients flours I used buckwheat flour with my all purpose GF flour), baking soda, baking powder, cinnamon, pumpkin pie spice, salt and set aside.

Gluten free/ sugar free pumpkin bread

Dry ingredients

In a large bowl beat together the eggs, sugars and vanilla extract. Feel free to use a stand mixer as well, it’s easy enough to mix by hand though. Add in the pumpkin and oil and beat until well combined. Next, add all the dry ingredients and stir until just combined.

Gluten free/ sugar free pumpkin bread

Batter ready for pan

Spoon batter into the prepared loaf pan. Bake for 45-55 minutes – until a toothpick comes out clean from the center. Allow to cool for at least 10-15 minutes before removing form the pan.

Gluten free/ sugar free pumpkin bread

Ready for the oven

Remove from pan, slice and enjoy! The loaf was tender and moist and had delicious flavor. The addition of the buckwheat was good because it gave it a little more depth. Of course, the added fiber and nutrients are a bonus as well. Shhhh, don’t tell the kids, I may add more next time. Gluten free and refined sugar free pumpkin bread – a treat we can feel good about.

Gluten free/ sugar free pumpkin bread

Gluten free/ sugar free pumpkin bread

Gluten free/ sugar free pumpkin bread

Gone!

Gluten Free and refined sugar free pumpkin bread
Serves 12
Delicious and nutritious pumpkin bread made with gluten free flours, maple syrup and stevia.
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 15 min
172 calories
22 g
47 g
8 g
4 g
1 g
77 g
224 g
6 g
0 g
6 g
Nutrition Facts
Serving Size
77g
Servings
12
Amount Per Serving
Calories 172
Calories from Fat 68
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 47mg
16%
Sodium 224mg
9%
Total Carbohydrates 22g
7%
Dietary Fiber 2g
6%
Sugars 6g
Protein 4g
Vitamin A
97%
Vitamin C
2%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups Gluten free flour *
  2. 1/2 tsp Baking powder
  3. 1 tsp Baking soda
  4. 1/4 cup Pure maple syrup
  5. 1 TB Powdered stevia (pure, non GMO)
  6. 1 1/2 cup Pumpkin puree
  7. 3 Eggs
  8. 1/3 cup Vegetable oil
  9. 1 tsp Cinnamon
  10. 1 tsp Pumpkin pie spice
  11. 1/2 tsp Salt
  12. 1 tsp Vanilla extract
  13. * For added nutrition I substituted 1/4 cup of the GF flour with buckwheat flour
Instructions
  1. Preheat oven to 350.
  2. Spray a 9 x 5 loaf pan with cooking spray or line with parchment paper.
  3. In a medium bowl combine all of the dry ingredients flour/s, baking soda, baking powder, cinnamon, pumpkin pie spice, salt and set aside.
  4. In a large bowl beat together the eggs, sugars and vanilla extract. (You may use a stand mixer as well, it's easy enough to make by hand though)
  5. Add in the pumpkin and oil and beat until well combined.
  6. Next add all the dry ingredients and stir until just combined.
  7. Spoon batter into the prepared loaf pan. Bake for 45-55 minutes - until a toothpick comes out clean from the center.
  8. Allow to cool for at least 10-15 minutes before removing form the pan.
  9. Remove from pan, slice and enjoy!
Notes
  1. 168 Calories
  2. 22g Carbs
  3. 3.2g Protein
  4. 1.3g Fiber
  5. 5.1g Sugar
  6. 219mg Sodium
  7. 7.4g Fat
  8. 1.6g Saturated fat
  9. 0 Trans fat
  10. 41mg Cholesterol
  11. Vitamin A 96%
  12. Iron 6%
  13. Calcium 3%
  14. Vitamin C 2%
beta
calories
172
fat
8g
protein
4g
carbs
22g
more
karinakappelonline.com http://karinakappelonline.com/

Gluten free baguette hot from the oven

Gluten-free Baguettes

Gluten free baguette hot from the oven

Gluten free baguette hot from the oven

There’s nothing better than the smell of fresh bread baking in the oven! this is no exception – I think it’s the yeast that really puts it over the top. This bread has a nice texture and bakes up golden brown. I’m still working on a crispier crust – but when toasted the next day it’s fantastic! This is a huge hit at my house – even MK gives her thumbs up and that is saying something! We love this with soup, it’s great for dipping. And the next morning, I toast up a few slices, add an egg maybe a slice of bacon for a yummy breakfast sandwich. 

Here’s the deal:

IMG_0787Have a baking sheet pan ready, I like to dust it with cornmeal to prevent sticking. Plus, we really like the texture of the cornmeal. They can be baked on a sheet pan, or a French loaf pan (I included a picture) I bought mine at King Arthur Flour online. But, they are available at other retailers as well. A regular sheet pan works just fine!

IMG_0790

 

In a small bowl, combine small yeast packet, sugar and the warm water. Set aside to allow the yeast to bloom and foam. The bubbles and foam tell you that the yeast is active. (If it doesn’t foam, then your yeast isn’t alive and will need to be replaced)

 

IMG_0792

 

hehehe – Here, I left my yeast to bloom too long – oops. The kids were dazzled though!

IMG_0788

In a large bowl, add in dry ingredients. Those include 2 cups white rice flour, 1/2 cup tapioca starch, 1/2 cup potato starch (to add lightness to the bread), 1 TB xanthan gum (binder),  1 1/2 Himalayan sea salt (the little bit of pink that you see).

I have not tried this recipe with brown rice flour yet (I know it’s a little more nutritious) But, I was told to keep that to a minimum with TQ’s diet until I know his tolerances. so, that will be tested at a later date.

I have however, added a a tablespoon or two of ground flax seed 🙂 successfully.

Once the yeast is foamy, pour on top of the dry ingredients. Next, add the melted butter or Earth Balance (2TB), egg whites (1/4 cup) and vinegar (1 tsp). Stir to combine, takes 2-3 minutes. Mixing can also be done in a mixer (I prefer to mix by hand).

IMG_0860 (1)

IMG_0864

The dough will be sticky. Divide the dough in half. The best way I have found to make the loaves is by gathering half of it up and rolling it between my hands as if to make a snake shape. I have also had success scooping spoonfuls onto the pan and creating the snake on the baking pan. (It’s messy)

 

Once the loaves are formed, cover them with a clean towel and keep them in a warm spot for 20-30 minutes, until they’ve puffed up a bit. Optional: slit the tops and brush on a little melted butter.

Preheat oven to 400 degrees and Bake for 30 minutes. Crust will be a nice golden brown. I really hope you enjoy! This is our favorite.

Gluten free baguette hot from the oven

Gluten free baguette hot from the oven

Gluten free baguette
Serves 12
A delicious homemade gluten free French baguette, toasty on the outside and perfect for dipping into soup.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 min
Prep Time
30 min
Cook Time
30 min
Total Time
1 min
177 calories
34 g
5 g
3 g
3 g
1 g
82 g
208 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
82g
Servings
12
Amount Per Serving
Calories 177
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 5mg
2%
Sodium 208mg
9%
Total Carbohydrates 34g
11%
Dietary Fiber 1g
5%
Sugars 2g
Protein 3g
Vitamin A
1%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dry ingredients
  1. 2 cups White rice flour
  2. 1/2 cup Tapioca starch
  3. 1/2 cup Potato starch
  4. 2 TB Ground flax seed (optional)*
  5. 1 TB Xanthan gum
  6. 1 tsp Himalayan sea salt
  7. 2 TB Granulated sugar
Wet ingredients
  1. 1 ½ cup of warm water
  2. 2 TB melted Earth Balance (and cooled a touch) or butter
  3. 2 Egg whites (or a scant ¼ cup of liquid whites from a carton)
  4. 1 teaspoon White vinegar
Instructions
  1. Have a baking sheet pan ready, I like to dust it with cornmeal to prevent sticking and I like the texture of the cornmeal on the crust. They can be baked on a sheet pan, or a French loaf pan.
Directions
  1. In a small bowl, combine the yeast and sugar with the warm water. Set aside to allow the yeast to bloom and foam.
  2. In a large bowl, add in dry ingredients. Once the yeast is foamy, pour on top of the dry ingredients.
  3. Next, add the melted Earth Balance, egg whites and vinegar. Stir to combine, takes 2-3 minutes. This can also be done in a mixer (I prefer to mix by hand). It only takes a few minutes.
  4. The dough will be rather sticky. Divide the dough in half. The best way I have found to make the loaves is by gathering half of it up and rolling it between my hands as if to make a snake shape. I have also had success scooping spoonfuls onto the pan and creating the snake on the baking pan. (It’s messy)
  5. Once the loaves are formed, cover them with a clean towel and keep them in a warm spot for 20-30 minutes, until they’ve puffed up a bit. Optional: slit the tops and brush on a little melted butter.
  6. Preheat oven to 400 degrees and Bake for 30 minutes. Crust will be a nice golden brown.
Notes
  1. * I add 2 TB of ground flax seed for a little added nutrition, psyllium fiber can also be added for increased fiber.
beta
calories
177
fat
3g
protein
3g
carbs
34g
more
karinakappelonline.com http://karinakappelonline.com/

 

 

 

 

 

 

 

 

 

 

Gluten free drop biscuits

Fluffy Gluten Free Drop Biscuits

Fluffy gluten free drop biscuits

Fluffy gluten free drop biscuits

Hi everyone! I just made these fluffy gluten free, lactose free biscuits to go along with our favorite chicken noodle soup (I’ll post that soon). These biscuits are a snap to make! They are light and tender with a slightly crispy edge.  Additionally, the next morning they can be made into fabulous protein packed breakfast sandwiches. 

Gluten free foods can be void of nutrition and fiber for sure. I’m always aware of that, and try to boost nutrition where I can for my kids. TQ’s diet is very limited so it’s important for him to eat nutrient dense foods (heck, it’s important for all of us!) But, sometimes you just want a biscuit with your soup that doesn’t taste like a hockey puck! My little solution included the addition of some ground flax seed to this recipe – without altering the texture and taste too much. (I will experiment with adding a touch more and keep you updated)

Ground flax seed is a nutrition powerhouse! It’s loaded with vitamins, minerals and omega 3’s, a heart healthy fat. It also offers a healthy dose of fiber. As an added bonus, it is low in fructose and safe for FODMAP diet (although each individual varies). Make sure you buy ground flax or flax meal, apparently we can’t digest the whole seed.

The ingredients:

4 Tb Earth Balance Vegan Sticks
2 Tb Ground flax seeds (Can be eliminated if intolerant)
1 1/3 cups Cornstarch
2 t Granulated sugar
1 1/4 t Xanthan gum
1/2 t Baking soda
1 Tb Baking powder
1/2 t Pink Himalayan salt
3/4 cup Lactose free milk (I used Lactaid)
1 t White vinegar

To begin: Preheat the oven to 350 degrees. Add teaspoon of vinegar to milk and let sit, this creates a faux buttermilk.
In a large mixing bowl stir together flax seed, gf flour, xanthan, baking powder and soda, and salt.
Break apart the Earth Balance into mixing bowl. Use hands (or pastry cutter) to break the large butter pieces into tiny pieces resembling cornmeal. I used my hands to rub the dry together with dry ingredients.

IMG_8063
Next, add milk/vinegar mixture to bowl and stir. It will be wet and sticky. (If too dry, a splash of milk might be needed)

IMG_8065
Finally, drop large rounded spoonful to baking pan lined with parchment.
Bake for 20 minutes or until biscuits are slightly golden

IMG_8068

Enjoy with a bowl of soup or stew! Happy baking!

~ Karina

 

Fluffy gluten free drop biscuits
Yields 7
A fluffy, gluten free, lactose free drop biscuit ready to accompany your next bowl of hearty soup.
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Prep Time
20 min
Cook Time
20 min
Total Time
1 min
Prep Time
20 min
Cook Time
20 min
Total Time
1 min
125 calories
23 g
0 g
2 g
3 g
1 g
59 g
282 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
59g
Yields
7
Amount Per Serving
Calories 125
Calories from Fat 20
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 282mg
12%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
6%
Sugars 1g
Protein 3g
Vitamin A
0%
Vitamin C
0%
Calcium
11%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 Tb Earth Balance Vegan Sticks
  2. 2 Tb Ground flax seeds
  3. 1 1/3 cups Gluten free flour mix
  4. 2 t Granulated sugar
  5. 1 1/4 t Xanthan gum (if not contained in gf flour mix)
  6. 1/2 t Baking soda
  7. 1 Tb Baking powder
  8. 1/2 t Pink Himalayan salt
  9. 3/4 cup Lactose free milk
  10. 1 t White vinegar
Instructions
  1. Preheat oven 350 degrees
  2. Add teaspoon of vinegar to milk and let sit, this creates a faux buttermilk.
  3. In a large mixing bowl, stir together flax seed, gf flour, xanthan, baking powder and soda, and salt.
  4. Break apart the Earth Balance into mixing bowl. Use hands (or pastry cutter) to break the large butter pieces into tiny pieces resembling cornmeal.
  5. Add milk/vinegar mixture to bowl and stir. It will be wet and sticky. (If too dry, a splash of milk might be needed)
  6. Drop large rounded spoonful to baking pan lined with parchment.
  7. Bake for 20 minutes or until biscuits are slightly golden
beta
calories
125
fat
2g
protein
3g
carbs
23g
more
karinakappelonline.com http://karinakappelonline.com/