Tag Archives: gluten free

Applesauce Oatmeal Cookies

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Ingredients

  • 2 cups quick oats
  • 1 cup unsweetened applesauce
  • 3 tbsp almond butter (or another nut/seed butter)
  • 2 tbsp maple syrup
  • 1½ tsp ground cinnamon

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Combine all ingredients in a large bowl and mix until thoroughly combined.

Scoop 1½-tablespoon balls of dough onto the baking sheet. Flatten them slightly, as they will not spread while baking.

Bake for 15 to 20 minutes, or until the edges are lightly golden brown.

Cool the cookies completely on the baking sheet to allow them to firm up before serving.

Tips and variations

  • For a different texture: Use old-fashioned rolled oats instead of quick oats for a chewier, more substantial cookie.
  • Use applesauce as an egg substitute: In other oatmeal cookie recipes, you can often replace one egg with 1/4 cup of unsweetened applesauce for added moisture and binding.
  • Add warm spices: Enhance the flavor with spices like nutmeg, ginger, or allspice in addition to cinnamon.
  • Incorporate healthy add-ins: Stir in other healthy additions like chopped walnuts or pecans, dried cranberries, or flax seeds for extra fiber and nutrients.

Easy Gluten-Free Irish Soda Bread

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Easy Gluten-Free Irish Soda Bread Recipe. Made with gluten-free flour, buttermilk, an egg, and a little sugar. Raisins and caraway seeds optional! 

 Prep Time 10 minutes
 Cook Time 45 minutes
 Total Time 55 minutes
 Servings 8 servings
Ingredients
3 cups Bob’s Red Mill 1:1 Gluten-Free Flour Blend, (see note) (15 ounces / 425 grams)
⅓ cup granulated sugar (2 ½ ounces / 70 grams)
2 teaspoons baking soda
1 teaspoons baking powder
½ teaspoon salt
4 tablespoons cold butter, cut into 4 pieces (2 ounces / 56 grams)
½ cup raisins
2 teaspoons caraway seeds
1 cup buttermilk, plus additional as needed (8 ounces / 226 grams)
1 large egg, whisked (about 2 ounces / 56 grams out of shell)
Instructions
Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper.

Whisk gluten-free flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix in cold butter with a pastry cutter or your fingers until no large pieces of butter remain.

Add buttermilk and egg. Stir until a dough forms. Stir in raisins and caraway seeds.

If the dough seems dry, add additional buttermilk, one tablespoon at a time until dough holds together.

Lightly dust your counter with gluten-free flour. Knead the dough a few times until it holds together. Then pat it into a round. Transfer the dough to the prepared baking sheet. Cut a cross into the top of the loaf with a sharp knife. Doing this helps the loaf to rise.

Bake until center is set and loaf is golden brown, about 45 minutes. If loaf gets too dark before the center is baked, cover with foil.

Store leftover bread on the counter. Loaf keeps for up to three days but tastes best the day it's baked.

To Freeze: Let bread cool. Cut into slices. Place a piece of parchment paper between each slice. Freeze in a freezer bag or container for up to three months.

Recipe Notes
Gluten-Free Flour

Replacing the gluten-free flour with a different flour can change the texture of the bread. If your mix does not include xanthan gum, add ½ teaspoon to the flour blend and whisk together with the flour before using.

Easy Gluten-Free Irish Soda Bread Recipe

Cornbread #3 (Gluten free)

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Uses extra egg and cornstarch as a binder, in place of flour. Yields a tender, moist, crumbly crumb with a luxurious crispy crust.

For best results bake in a 10″ cast iron skillet, preheated in the oven for at least 10 minutes.

Ingredients

  • 2 cups coarse ground yellow corn meal
  • ¼ cup cornstarch
  • 1 tbsp kosher salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 eggs
  • ¾ cup buttermilk
  • ¾ cup sour cream
  • 6 tbsp unsalted butter, melted
  • 2 tbsp unsalted butter to grease pan

Directions

Place a 10 inch cast iron skillet in the over and preheat to 425°F.

Melt 6 tbsp of butter in a microwave oven on low heat, being careful not to break the emulsion.

Combine corn meal, corn starch, baking powder, baking soda, and salt in a 3 quart mixing bowl. Whisk to combine.

In a separate bowl, lightly beat the eggs with a pinch of salt until smooth. Combine with buttermilk, sour cream.

Chop the remaining butter into small cubes. Set aside.

When the oven has been at temperature for 10 minutes, pour the butter and wet ingredients over the dry ingredients, and fold several times to a rough, slightly lumpy batter. Do not over mix.

Swirl the butter cubes in the preheated skillet, coating the bottom and sides well. Pour the batter into the skillet, scraping down the bowl with a rubber spatula. Return the skillet to the oven.

Bake at 425°F for 20 to 25 minutes, until a toothpick draws clean from the center of the pan.

Paleo chicken tenders

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Always wanted to play with almond flour. This deep fry recipe needs an oil with a high smoke point to toast the almonds, e.g., peanut oil, lard or avacado oil.

Serves 6.

Ingredients

  • 1.5 lb prepackaged chicken tenders (2 packages)
  • 1½ cup almond flour
  • ½ cup yellow corn meal
  • 1 tbsp granulated garlic
  • 1 tbsp granulated onion
  • 1 tbsp smoked paprika
  • 1 tbsp dried parsley
  • 1 tbsp dried oregano
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • 1 tsp chili pepper powder
  • 1 tsp ground oregano
  • ½ tsp cayenne powder
  • ½ tsp white pepper
  • ½ tsp ground allspice
  • ⅛ tsp ground mace
  • 4 large eggs, beaten
  • 1 pinch salt, reserved
  • 1½ quart peanut oil, avocado oil or canola oil

Instructions

Combine dry ingredients in a medium bowl.

Beat 4 eggs in a small bowl with a pinch of salt until smooth.

Heat oil in a 2 quart cast iron pot or deep 10″ cast iron skillet over medium-high heat to 350°F.

Working one by one, coat tenders in egg wash, then toss in dry ingredients until well coated. Using tongs, place coated tender in hot oil and fry until browned, turning once. Add tenders to oil one by one, maintaining oil heat over medium-high flame, about 45 seconds apart. Maintain 350°F, rotating in fresh tenders as cooked tenders are removed.

Remove cooked tenders after about 3 minutes, turned once, to cooling rack over a drip tray.

Drain and cool on a rack over drip tray. Serve with honey mustard or Barbecue sauce, as preferred.