Archive for the ‘breads’ Category

“Spiffy” Gluten-free Cornbread Mix

January 13, 2013

This is the only cornbread my husband likes. You can substitute for that major brand that is sometimes required in recipes.

Makes 6 muffins or 1 8″ corn bread.

1/2 cup brown rice flour or sorghum flour
1/2 cup corn meal
3 T rapadura (or regular) sugar
2 T potato starch
1 T tapioca starch
1 T baking powder
1/2 t xantham gum
1/4 t salt
2 Tbsp Spectrum palm shortening or coconut oil

Mix all dry ingredients. Cut in shortening or oil. You can store as is for making corn bread in a hurry or replace a box of corn bread mix in a recipe.

To make, add
1 egg
1/3 cup dairy-free milk or kefir

(If you want to mix up a large batch at once, each portion of mix is 3 dl or 1 1/4 cups. You can also make the mix up without the oil/shortening and add that as part of the baking process, but if you are substituting for “Jiffy cornbread mix” then you will want to add the shortening.)

Bake at 400 degrees for 15-20 minutes.


Soaked Spelt Irish Soda Bread

March 20, 2010

In honor of St. Patrick’s Day, I thought I would post this recipe. Years ago, my aunt gave me a soda bread recipe given to her by her Irish teacher. Here’s my version, with soaked spelt flour instead of wheat flour.


Gluten-free Naan Bread

December 5, 2009

One thing about being wheat-free is missing naan bread. This version tastes just as good as the real thing, and has the bonus of being yeast-free too.


I Can’t Believe It’s Not Cornbread

November 10, 2009

I have been corn-free for about a year, and one of the things I really miss is cornbread. I came up with this recipe and it is reminscent of a nice buttermilk cornbread, and it is made with soaked grains so it’s easier to digest. It was a hit with my family.

1 cup kefir (we used goat’s milk)
1 cup sorghum flour
1 cup millet flour
1/4 cup olive oil
2 Tbsp maple syrup
2 eggs
2 tsp baking powder
1 tsp Celtic sea salt

The night before, mix the two flours, oil, syrup, and kefir in a ceramic bowl, and let sit covered. In the morning, beat the eggs and add them to the soaked grain mixture, then add the baking powder and salt.

Put into a greased square 8×8 or 9×9 pan. Bake it at 350 for 25-35 minutes (the smaller pan will yield taller bread, but will take longer to bake).

Scrumptious Sesame Spelt Hamburger Buns

September 8, 2009

These are based on my favorite wheat hamburger buns back from when I ate wheat. They do have egg in them, but they are just as good as any wheat buns.

1/2 cup warm water (a little more if needed)
1 Tbsp instant yeast
1/4 cup honey
1 egg
2 Tbsp olive oil
3 1/2 cups white spelt flour
1 1/4 tsp salt
For topping:
1 egg
2-3 Tbsp sesame seeds

Mix yeast, honey, and water. Add egg, olive oil, flour, and salt. Mix and knead gently (you need to be careful not to over-knead spelt). Cover and let rise for one hour.

Divide into 8 pieces. Form them into balls, and then flatten into circles, about 1 inch high and 3 inches in diameter. Place on a greased baking sheet and let rise for around 1 hour.

Beat together 1 egg and 1 Tbsp water. Brush rolls with the egg wash and sprinkle with sesame seeds.

Bake at 350 for about 15 minutes, or until tops are golden but bottoms are not overly browned.

Spelt Sourdough Burger Buns

January 3, 2009

I used this recipe as a base but I made many modifications.

I took 2 cups of very stiff sourdough starter, and added 1/2 cup of lukewarm goat’s milk and 1 cup of whole spelt flour. I mixed those together to make a sponge, and I let it sit in a chilly kitchen for about 8 hours. (If you have a warm house, you could let it sit out for a while and then put it into the fridge to retard for a few hours).

Then I beat together 2 eggs, 1 tsp salt, and 3 tablespoons of olive oil, and mixed those into my sponge with about 1 1/2 cups of white spelt flour. (I added enough flour to get a somewhat soft, sticky dough, without making it too stiff). I let that rest for 20 minutes. I was going to try the original recipe’s suggestion of rolling the dough and cutting out 4-inch circles, but I didn’t have anything handy to use as a cutter, so I divided it into 8 pieces and dusted them with more white spelt flour and formed them into flat, round shapes. I then put them on a baking stone that had been liberally dusted with white spelt to rise until doubled in bulk.

I baked them at 350 for 20 minutes (although my oven temp is really off sometimes, so it may be worth checking them sooner as the original recipe suggested). They came out great!


November 4, 2008

I have been longing for bagels. Some mornings, I would go to a little coffee place near my work and get a bagel with melted cheddar cheese on it.

After an internet search, I found this great bagel recipe. I tried it with all whole wheat spelt flour, since I didn’t have white spelt flour, and honey instead of sugar. They were perfect and really easy to make. I will probably try it again with the white spelt flour later.

I was able to have a bagel with melted goat cheddar on it. I hope to make some goat milk cream cheese soon and try that.