Okay, that may be overstating the case a tad. I wrote a while ago about how a friend of mine, Stephanie, entered my bread recipe in a gluten free baking contest. She has CD as does 2 of her 3 kids. Her only sibling and her father also have it. Stephanie’s sister, Kristen, is a dietician. She was on TV this morning on a local morning news program in Nebraska. She spoke about CD, symptoms, diagnosis, testing and it’s impact if it goes undiagnosed. I thought she did an amazing job. It’s hard to do those kind of interviews and say everything you would like to get said. I think she did a great job at explaining it and why it is important to get tested. Here are the links to the clips. Right at the very beginning she talks about my bread recipe and how it came to be. In the second clip she shares the bread she made and brought with her to the set. It of course got great reviews from the hosts. (The program also left a link to the recipe. Unfortunately, they called it gluten free whole wheat bread instead of whole grain bread. I am sure they will fix that since there is no such thing as gluten free wheat.) There was also a link to my blog at the end. Pretty cool, hey?! As I have said before. I am not trying to make money from my blog or my recipe. I just think it is a great thing to be able to share something with people who need it. Mostly though, I am incredibly happy to see that Celiac Disease is getting more and more press. One in 100-133 people have CD. 97% of those people don’t know they have it. Only 1 in 6 people with CD have symptoms even though their small intestine is being destroyed. If you have a blood relative with CD there is a 1 in 22 chance you have it. (I think that statistic is WAY off. I would bet the number is closer to 1 in 2) If you have any auto immune disease, such as CD, you are more likely to have another, especially if you continue to eat gluten. Many doctors still think that it is a rare childhood disorder. Getting screened is as easy as one little poke! CD often goes hand in hand with ASD (autism spectrum disorders), Type I Diabetes, IBS, depression to name a few.
Thanks again to Stephanie and Kristen (and their mom for starting this whole TV thing) for doing such a great job of bringing awareness to CD and to my bread recipe. You guys are awesome!
Once again here is the original recipe. And here is the simplified version.
Cheesy GF Hamburger Buns
The hardest thing about eating gluten free is the bread. There is no doubt about that. It’s not just the sandwich bread but the hamburger buns and hot dog buns. I’ve bought Kinnikinnick hamburger buns to take to a family BBQ so that the kid’s meal would look just like everyone elses. The buns however were more than a dollar a piece and were dry and brittle. Dry, as in, get stuck in your throat. They were terribly dry and mealy. We all ended up pushing the buns to the sides of our plates and eating our burgers without the buns. I have got the gf bread thing figured out and I am sure that my regular bread recipe would make great buns. However, that recipe is yeast based and would require rise time and more work than I am usually up for on burger night. I also have an amazing recipe for cheese buns which are a soft and delicate, decadent dinner roll. We had been missing hamburger buns. Burgers without a bun just aren’t the same. I have to give credit to my husband for this idea. He suggested using the cheesy dinner rolls as hamburger buns. The recipe as it was wouldn’t be sturdy enough to hold a hamburger and all the toppings so I made some adjustments. They turned out to be fantastic. However, if you don’t love cheese, move along. You won’t like these hamburger buns if you don’t love cheese. They are moist, tender, cheesy, and flavorful. Best yet, for me anyway, was the ease of preparation. No yeast means no wait. Just mix it all up, divide, roll into balls and bake. These are so good if I were to be able to choose between these and a wheat bun, I would choose these cheese buns.
Cheesy Hamburger Buns
1 cup tapioca flour
1 cup white rice flour
4 cups grated mozzarella cheese
2 tsp baking powder
1 tsp salt
Preheat oven to 350 degrees. Grate cheese and leave it out to come to room temperature. (I do not use the pre-grated cheese and I am not sure it would work as well. The blocks of mozzarella is what I use and find it to mix well and turn creamy very easily with just the warmth of your hands.) Add the remaining ingredients and mix well with your hands. Work it until it turns into a soft dough, the cheese shreds are not visible and you have one cohesive dough. This only takes 3-5 minutes (but I live in the Arizona desert so it might take longer if you are in a colder climate) To divide the dough into 6 equal parts I divide the dough into 2 equal pieces. Then divide those into 3 equal pieces. Roll into uniform balls and put each ball into the cup of an ungreased oversized muffin tin. Bake for 25 minutes until the edges start to brown. Serve these cheesy buns hot. In the unlikely event you have leftovers they do reheat very well with a few seconds in the microwave. Enjoy. You can thank me later! 😉
Burger Better Than Wheat
Last week my friend Stephanie used my bread recipe and entered it in a gluten free baking contest here in Arizona. It was judged by 3 professional chefs. There was a fifty point scoring system they used to grade the entries. My bread received 49 out of 50 points. Since I wasn’t there (and now I am wishing I had been) I asked Stephanie to do a guest post today on her experience at the competition. Here is what she had to say.
This recipe is the million dollar recipe of all gf bread recipes! It is the best bread recipe out there, period! It looks like, smells like, and tastes like real bread. (It even beats Udi’s bread). I don’t know how many times I tell people this and they don’t believe me until they taste it for themselves and then the comments start coming flowing. Things like “Wow” and “Oh my God” and “Finally” are heard by Kim and I repeatedly when we have people try this bread. Sometimes tears are seen. I know I cried when I tasted this bread the first time. Anyone who has Celiac Disease knows the taste of gf bread that you buy in the store. It’s hideous. It tastes like styrofoam. I thought the rest of my life was doomed to a fate of corn tortillas wrapped around hot dogs and no bread when I was diagnosed with CD. That was until I had my first taste of Kim’s bread. Then I knew I would be “normal” once again. To validate and tell the world that this bread is truly the BEST gf bread out there, I did something behind Kim’s back. I entered it in a gf baking competition. It was judged by three professional chefs and guess what? IT WON 1ST PLACE!!!!!!!!!!!!!!! Kim is far too modest about her bread recipe to do this so I did instead! I’m so glad I did! I just wish I had videotaped what the judges had said, because it would’ve brought tears to her eyes to hear what they had said. The judging of the entire competition was meant to be a positive experience for all of us who entered. The judges were instructed not to be negative, only positive with their comments. Yet every dish they tasted they had something to add or to suggest. But not on Kim’s bread. They had nothing to suggest or add. Not one thing! I was astounded! One of the chefs mentioned that he had tried a lot of gf bread in his time and it’s always a disappointment, but not this time. He mentioned that the crust was baked right and didn’t need to be cut off (like some people like to do with bread). All three chefs liked the moistness of the bread and the texture of it. The lady chef was impressed with how versatile the bread could be. Meaning that you could make sandwiches out of it, French toast, regular toast, roll hot dogs up in it, and etc. (because it would hold its shape—which most gf bread will not do). In the end all three chefs basically said they were “so impressed” with the bread. If you haven’t tried this bread yet, you MUST! I’ve been making it for about a year now. It is the best thing ever and I count Kim a bread genius for inventing this recipe. If my comments don’t convince you of this, then let the comments of three professional chefs do it!!!!!
Thanks Stephanie. You’re right, I never would have entered that competition. I am glad you did. I am not trying to make money with my blog. What I do want to do is spread the word that gluten free does not have to be tasteless. Making this bread is easy and the combinations of flours can fit just about any taste. I make mine completely rice free which is something you won’t find in a gf loaf you buy at the store. It is made with 2/3 whole grain flours and that is something else you won’t find in a pre-made loaf. Look at the ingredients in all those loaves at the grocery store. You are paying big bucks for little else than rice flour and starch.
Here is the original recipe and here is the simplified version. Happy baking!
Ever had these? My mom used to make these often when I was a kid but it was never often enough. If you are unfamiliar, these are a side dish usually served with roast beef and covered in gravy. They are savory not sweet. I remember when I was a teenager that I brought my boyfriend to a family dinner. When he saw the yorkshire pudding he asked for someone to pass the jam. Jam? No, no, no, that’s all wrong. When we first went gluten free 3 years ago there were some things that I assumed we would never have again. I was sure these were one of those things. However, since figuring out my own version of a gf all purpose flour (and everyone has one) things seem so much more optimistic. These were my first try at them and just like when I was a kid a dozen was simply not enough. Hmmmm, I wonder why I am not loosing weight??? These are light and airy and scream to be covered in a rich beef gravy. No, they are not even remotely healthy with all the simple carbs but for as often as I would make a roast beef I will just enjoy them and not think about my waist line or anything else but how perfect they are.
1 cup rice milk – plain unsweetened or water
1 cup all purpose gf flour
1/2 tsp salt
olive oil or beef fat drippings from a roast beef.
Start by adding enough oil to just cover the bottom of 12 muffin tins. Using a brush coat the sides of each tin with the oil. Turn on your oven now to 425 degrees and put the well oiled muffin tin in the heating oven. The muffin tin should be nearly smoking when you add the batter. While the tin and the oven are heating, make your batter. Seriously, how easy is this? Add all ingredients together and whisk until smooth. (I actually used my immersion blender to speed up the process.) Pull the tin out of the oven and quickly pour batter evenly into tins. Return to oven and DO NOT OPEN THE DOOR. They will fall. Bake for 25 minutes. Remove from oven and serve immediately. If your yorkshire puddings turn out like “hockey pucks” as my mom used to call them, don’t worry, they still taste incredible.
I have said before that anything that I can slip veggies into and is still eaten is always a winner in this house. I made these the other day and they were spectacular. Not only are they grain free, gluten and dairy free but they are really low carb, free of processed sugar, high in fiber AND has a whole cup of grated carrots! What more could I ask for?!
Mini Carrot Spice Muffins
1/4 cup coconut flour
1/4 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 t allspice
1/4 t salt
1/4 cup + 2 T melted coconut oil
3 T honey
1 T vanilla
1 cup grated carrots
Preheat oven to 350. Oil or line mini muffin tin. Mix together dry ingredients in a small bowl. Mix wet ingredients in separate bowl. Mix wet and dry ingredients together and then fold in carrots. Fill muffin tin with just about a teaspoon in each. Bake for about 15 minutes. Makes 24 muffins. (Note: the carrots in the muffins were slightly firm to the bite. If that is not desired you could briefly steam them for a couple of minutes before adding them to the batter.)
- Try not to eat the whole thing!
I have been making my whole grain, gluten and dairy free bread for a couple of years now. Last June I finally posted my recipe with detailed instructions. That recipe is far and away my most visited post. That makes me happy! The hardest part of being gluten free is trying to stomach gluten free rice based “bread”. I still make this once or twice a week. But as time has gone by I have started making some changes. The recipe is still basically the same but I have started making it a bit simpler with fewer ingredients. The result is the same. I still end up with the best tasting bread I have ever had. I just made some this morning and for lunch had a slice of it, still warm, dipped in olive oil with minced fresh rosemary, kosher salt and fresh ground pepper. Bliss! Anyway, here is what I am doing now.
Want to try something a little different? How about GF Cranberry Pecan Bread?
Kim’s GF DF Whole Grain Bread ~ Simplified Version
1 1/3 cup water (heated*** – see note)
1/4 cup coconut oil
1/4 cup honey
3 lightly beaten eggs
1 1/2 tsp salt
1 cup teff flour – ivory or dark (May also use brown rice flour, quinoa, buckwheat, amaranth, millet)
1 cup sorghum flour (May also use 1 cup of millet, buckwheat, quinoa, amaranth)
1 cup potato starch
1 slightly heaping T xanthan gum
2 1/4 tsp – 1 T dry active yeast (Start with smallest amount and if you didn’t get the rise you wanted try more next time)
2 T ground flax seeds
seseame seeds and flax seeds for top
The directions are the same as in my original recipe. I don’t always take the time to sift but you get a better blended loaf if you do. I also add a few more flax seeds and sesame seeds to the top of the batter after I pull the paddle out of the bread maker just to make it prettier although I didn’t do that in the loaf shown. I am also told that this bread can be done with egg replacer if you are allergic to eggs. It can also be done completely rice free or not depending on what you want. The recipe is really flexible. Try this. Eat and be happy!
*** Most bread recipes tell you to heat your liquid to body temperature for the benefit of the yeast. If you do that you also have to make sure the rest of your ingredients are room temperature. I hear of other gf cooks waiting around for their eggs etc to come to room temp before baking. When I make this bread I do it in approximately 5 minutes, start to finish. So I heat my water until it’s really hot but not boiling (1.5 minutes in the microwave). I use eggs right out of the fridge combined with the rest of the wet ingredients and add the water. I have never had a problem with this method. By the time the yeast actually comes in contact with the liquids everything is the right temperature. The possibility of scrambling your eggs does exist though if your water is too hot.