Mexico

Cheese Bread

I am off to Mexico for a week.
But for everyone still stuck in the Edmonton winter (or other cold places) here's some cheese bread to keep you warm.

Cheese Bread
Adapted from Gems of Gluten Free baking

1 cup brown rice flour
3/4 cups gluten free flour blend*
1 Tbs plus 1 tsp instant yeast
1 1/2 tsp guar gum
1/2 tsp salt
1 cup grated extra sharp cheddar cheese
1/3 cups parmesan cheese
1 1/3 cups lukewarm water
2 tbs tomato paste (for colour)

Preheat oven to 375, lightly grease an 8x4 inch loaf pan

In a mixing bowl blend brown rice flour, gluten free flour blend, yeast, guar gum, salt, and both cheeses (reserving a small handful of the cheddar for topping). Mix water and tomato paste together in a small bowl, combine with flour mixture using a hand mixer until you get a creamy consistency.
Spoon batter into prepared pan, smoothing the top with moistened fingers, Sprinkle over the remaining cheese. Let the dough rise in a warm, draft free place till 1/4 inch from the top of pan. About 30-40 minutes.

Bake 30-35 minutes, turn bread out of pan and cool right side up on a cooling rack.


*The flour blend I used for this was
2 3/4 cups brown rice flour
2/3 cup sorghum flour
1/3 cup teff flour
3 tbs millet flour

Fifteen Minute Pasta Sauce

1 can tomato sauce

1 Tablespoon Italian seasoning

1 Teaspoon roasted garlic and bell pepper seasoning*

1/2 Teaspoon balsamic vinegar

1 clove of garlic, diced 

Place tomato sauce as well as seasonings in a small sauce pan over medium heat. Once sauce comes to a slight boil reduce heat to low, add balsamic and garlic, allow to simmer for ten to fiveteen minutes. 

Serve over pasta of choice.

*I've contacted McCormick and this seasoning blend is gluten free 

Dutch Baby

Breakfast is the thing of memories. As a kid it was my mom making mickey mouse shaped pancakes on the weekend or my dad making bacon and eggs on ski trips, then as I got older it turned into 3am french toast and way too many egg mcmuffins in an attempt to function as a normal human being. Now it's all about lazy mornings at home with my boyfriend and dogs.

Obviously bacon and eggs are still a go to and if I could still eat egg mcmuffins I'd probably still eat a few too many of those, but for morning when I want to be a little fancy this is my go to recipe. I don't think I ever had a dutch baby before I went gluten free, but I love them now. I always have all the ingredients on hand, you can top them with just about anything you can think of and they feel more impressive than a pancake even though they're dead simple to make.


Dutch Baby
Serves 1-2

2 Tablespoons butter

4 eggs (room temperature)

1/2 cup rice flour 

1 Teaspoon sugar
1/2 Teaspoon lemon zest

1/2 cup milk

 Pinch of salt

Preheat oven to 425. Put butter in a round cake pan and place in the oven till batter is ready. 

With an immersion blender combine eggs, rice flour, salt, sugar, lemon zest, milk and salt in a large bowl until smooth. Or place all ingredients into a blender and pulse for about thirty seconds. 

Remove hot cake pan from oven and carefully pour batter over the melted butter. Return pan to oven and bake for twenty minutes, keeping the oven door shut.
Sprinkle with powdered sugar or toppings of your choice and serve.