Tag: GF

Za’atar Hazelnut Chia Crackers (GF, Sugar Free, Keto) by Gordon Ramsay

With just a few of quality ingredients, these savoury crackers are so good for you and contain Omega fatty acids and a bunch of fiber. They are gluten-free, sugar-free, egg-free and keto friendly. If you don’t have chia seeds handy, substitute with crushed flaxseeds.

100 g Hazelnut, finely ground
75 g Chia seeds
2 tbsp Za’atar spice blend
1 tsp Black sesame seeds, optional
120 ml Water
15 ml Extra virgin olive oil

Preheat the oven to 180C/350F. Mix the ground hazelnut with chia seeds, za’atar and black sesame seeds if using. Add in olive oil and water. Mix until the mixture comes together and forms a dough.
Place the dough between two pieces of parchment paper and roll gently with a pin until it is about 3mm thick, trying to make as much of a rectangular shape as possible.
Remove the top parchment paper, and slide onto a baking sheet. Use a pizza cutter to to cut the dough into 24 equal squares.
Bake for 20-25 minutes until lightly browned and crisp. Once they are dry and crispy it should be easy to remove them from the parchment. Remove to a cooling rack to cool completely.
Enjoy with dips, cheese, chutney or just on their own. Store in an airtight container, keeps for a week.

GF, DF Poppy Seed Meringue Cookies by Gordon Ramsay

The addition of ground poppy seeds to the meringue adds not only an irresistible nutty flavour, but also gives these cookies a chewy consistency. You can replace poppy seeds with hazelnuts or walnuts. They are easy to make, naturally gluten free and just need 4 ingredients.

90 g Egg whites
1 tsp Vanilla paste
150 g Raw sugar
200 g Ground poppy seeds
Almond sticks for coating, optional

Beat the egg whites and vanilla paste to soft peaks. Slowly beat in the raw sugar in 3-4 additions until the meringue looks light, shiny and fluffy.
Gently fold in the ground poppy seeds until the mixture is well combined and forms a relatively firm paste.
Shape the mixture into balls, about 28-30 balls, and roll in the almond sticks. Place them onto baking trays lined with baking paper. Gently flatten them a little.
Preheat the oven to 180C/350F. Bake for 15-18 minutes until lightly browned. Let rest on the trays for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.

Gluten-Free Dinner Rolls

Let it roll, Baby, roll.

We’ve been slurping lots of soup this week while the temperatures hover well below my chilly bones’ preference of 72 degrees. I hate to complain about 42 degrees, but, honestly. I’m shivering like a kitten in a Steve Martin movie. This is PDX, not New Hampshire. Where is my sunshine and technicolor blue sky? Hiding its good humor behind wrinkled duvets of fuzzy gray clouds, that’s where.

So we make our homemade gluten-free soup.

But the soup needs a companion. Our potage is lonely. And so I play matchmaker. I’ve been inviting gluten-free roll recipes to come and play. I’ve been flirting with their quirks and grainy idiosyncrasies, trying to be a good host. Coaxing their prickly little batters into behaving. As in, taste GOOD. And I’ve had some almost there success. But nothing to brag about. Nothing blog worthy.

Until today. These rolls are a balance of whole grain flavor and softness. Just crusty enough. These were tender and lovely warm from the oven. Not gummy. Not heavy. Not too grainy.

Just right.

Tender warm and gluten free roll waiting for vegan butter

Karina’s Gluten-Free Dinner Rolls

Recipe originally published March 2011.

I based my recipe on my Delicious Gluten-Free Bread Recipe and used a unique blend of gluten-free flours to get the texture I like in a dinner roll- soft and tender pull-apart goodness you can serve warm (you know- to melt that slather of vegan butter). I used a little bit of hazelnut flour and some coconut flour to add flavor and moisture.

Ingredients:

1 cup sorghum flour
1 1/2 cups potato starch (not potato flour)
1/2 cup millet flour
1/4 cup GF buckwheat flour
1/4 cup hazelnut flour or almond flour
2 tablespoons coconut flour
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1 packet rapid rise yeast
2 tablespoons light brown sugar
1 1/2 cups warm liquid (3/4 cup non-dairy milk plus 3/4 cup hot water)
1/4 cup light olive oil
2 free-range local organic eggs, beaten or Ener-G Egg Replacer
1/2 teaspoon lemon juice

Instructions:

Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan and sprinkle the cups with GF flour; set it aside.

In a large mixing bowl, whisk together the flours and dry ingredients.

Add in the wet ingredients and beat until a thick batter forms. This bread dough is not puffy and stretchy like wheat-based dough, it is more akin to a sturdy muffin batter. Beat until smooth.

Spoon the bread dough into the twelve greased and floured cups. Even out the tops using wet fingers or the back of a wet tablespoon. Place the pan in the center of the warmed oven to let the dough rise.

Set your timer for 50 minutes.

At 50 minutes, turn your oven to 350ºF. (It should come to temperature within a few minutes.)

Bake until the rolls are golden and firm- about 22 minutes. Thump them with a fingertip- they should sound hollow. Note: If your oven is slow to heat, you may have to bake the rolls longer to cook all the way through.

When the rolls are done baking, remove the pan from the oven and place it on a wire rack to cool a bit. Using a thin knife, loosen the edges of the rolls from the pan and ease the rolls out. They are tender when warm.

Serve immediately with vegan butter or the real moo-cow thing, if you prefer. Wrap and freeze leftovers.

Recipe Source: glutenfreegoddess.blogspot.com

Fresh and warm from the oven gluten free yeasted dinner roll

Recipe Notes:

These bread rolls are a little bit crusty on the outside, soft and tender inside, and not gummy at all. I attribute this to finding the right dry to liquid ratio. Remember, Darling Cooks, weather (humidity) and ambient temperature affects the behavior of dough and batter.

If there’s too much moisture and you’ve got a thin batter, add a sprinkle of GF flour to thicken it. And if the dough seems too dry and stiff (or does not look soft and happy because of flour substitutions you’ve made), add a little more liquid, a tablespoon at a time.

I tried to balance two needs with this recipe. My preference for a light soft roll, and my need for good taste and texture. That means balancing starches (which give lightness and rise) and whole grain flours (which impart flavor and heft). Too many whole grains create a heavy product.

Cook time: 22 min

Yield: 12 rolls

For substitutions, please see my guide to baking with substitutions here.

More Gluten-Free Bread Roll Recipes from Food Bloggers:

French Bread Rolls from The Gluten-Free Homemaker

The Art of Gluten-Free Baking’s Dinner Rolls, Gluten-Free