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Simple Paleo Bread
Ingredients:
2 cups Fine Almond Flour
2 tbsp coconut flour
1/4 cup golden flax meal
1/4 tsp sea salt (preferably Celtic)
1/2 slightly heaping tsp baking soda
5 Large eggs
1 tbsp + 1/4 tsp Apple Cider Vinegar
Instructions:
1. Preheat oven at 350°.
2. Mix almond flour, coconut flour, flax meal, salt & baking soda together can use pulse setting on food processor or like me I just mixed well with a hand held pastry blender.
3. In a separate bowl whip eggs & vinegar, then pour into mixed dry ingredients, mixing well.
4. Transfer batter with spatula into a greased 7.5x3.5 loaf pan.
5. Bake at 350° for 30 minutes.
6. Let cool for 2 hours while still in pan.
7. Use a bread knife to slice.
Gluten Free Tastes so Good Bread
Soft, moist, and fluffy texture.
Ingredients and Directions:
1 1/2 cups sorghum flour
1 cup tapioca starch
1/2 cup GF oat flour (GF millet flour can be used in place)
2 teaspoons Xanthan gum
1 1/2 teaspoons fine sea salt
Mix above ingredients in large mixing bowl and set aside.
1 packet rapid dry yeast or 2 1/4 teaspoons
1 cups warm water (at 110 to 115ºF)
1 teaspoon honey- or raw agave nectar
Mix yeast, water & honey in small separate bowl, let sit until it gets frothy
1 tablespoon honey- or raw maple syrup
3 tablespoons extra virgin olive oil
1 teaspoon lemon juice
2 organic free-range eggs, beaten
Add the yeast mix to the dry ingredients; add the olive oil, remaining honey/maple syrup, lemon and eggs; beat until a smooth batter forms.
Note: Add up to 1/4 cup more water if you need, just to make sure batter has a muffin batter consistency rather than a dough texture.
Use a rubber spatula to scrape batter into large bread pan. Place the pan in a warm draft free spot. Allow the dough to rise 45 to 50 minutes.
Preheat your oven to 350ºF.
Bake loaf 45 to 55 minutes, higher altitudes may need to add 10 -15 minutes.
Cool on a wire rack.
Optional: Halfway through baking time; remove loaf gently, lightly brush on salted butter and gently add parchment paper, then aluminum foil over it, bake 20 minutes longer than suggested time above to ensure center of loaf has baked through. Tastes so good.
Make a mock up version of Reese's Peanut Butter cups but without the partially hydrogenated oils.
For the Chocolate shell:
6 oz semi-sweet chocolate chips
2 tablespoons coconut oil
For the filling:
1/3 cup Natural Almond Butter or Natural Peanut Butter
1 teaspoon coconut oil
2 teaspoons Honey or Maple syrup (real)
3 tablespoons Raw sugar or coconut sugar
1/2 teaspoon vanilla
dash of salt
Also need:
16 mini cupcake liners
Chilled plate or cookie sheet
Small cooking pot
Bottom Shell: In a small pot Melt chocolate chips
with the coconut oil over the lowest heat
setting (mine is at 1). Stir every 2 minutes until
melted. Then set stove top to the warm setting
to keep it melted.
With a small spoon drip a thin layer of melted chocolate
into each cupcake liner
Place in freezer for 10 minutes
Filling: In the meantime mix together all ingredients for filling.
Take about 1 level teaspoon of filling
roll into ball and press down flat on spoon
until its about the size of a quarter in width
Place each piece of filling on top of hardened
chocolate layer.
Topper Shell: Once finished use small spoon
to drip more chocolate over the top until filling
is covered.
Put in freezer again for another 15 minutes.
Store in Fridge in ziplock bag or in cookie jar, will melt at 73 degrees... only draw back.
Feel free to share recipe and use, but please link back to this page to give me credit.
@ simplygluten-free.com
Ingredients
1½ cups superfine white or brown rice flour + more for rolling
¾ cup tapioca or potato starch (not potato flour)
1 tablespoon baking powder
1 teaspoon kosher or fine sea salt
6 tablespoons cold butter, cut into small pieces
¾ cup milk (any kind including dairy free)
Directions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
Whisk together the flour, starch baking powder and salt. Cut the fat into the flour either with a pastry cutter, two knives or by rubbing the fat into the flour with your fingers. Make sure you leave some larger pieces of fat. Add the liquid, starting with ½ a cup and gradually adding a little more at a time, mixing until the dough comes together. Put a little flour on a work surface and dump out the dough. Knead 3 or 4 times then either roll or pat it out to about ½ inch thick. Cut into biscuits using a 2 ½ inch cookie cutter. You can gently reform the dough to cut more biscuits. Place the biscuits on the prepared baking sheet and bake for 20 minutes or until lightly browned. Serve warm.
Servings
This recipe makes 12 gluten free biscuits depending on the size.
Just Eat Real Food
Don’t be scared of saturated fats! The MOST stable and healthful fats for cooking and occasional frying at higher temperatures/smoke points are certain animal fats and tropical oils, which belong to the saturated fat family.
Coconut oil: Coconut oil is a tropical oil that is great for sautéing and baking and you can eat it right out of the jar if you need some high quality saturated fat. Coconut oil has anti-microbial properties and has shown to have anti-inflammatory effects. It is one of the best if not the best saturated fat and is easy to digest because it contains medium-chain fatty acids.
Ghee (Indian Clarified Butter): Ghee is a stable, saturated butterfat with the milk solids (casein proteins) removed. It is safe for cooking and light frying. If you are intolerant to butter, try ghee. Ghee is prepared by melting and simmering unsalted butter at a medium temperature until the water content of the butter has evaporated off. Ghee can be found in co-ops and most upscale grocery stores.
VIA Just Eat Real Food
"1,4 Dioxane is listed as a probable human carcinogen, and the California EPA lists it as a suspected kidney toxicant, neurotoxicant, and respiratory toxicant. It is commonly found in products such as shampoo, toothpaste, bubble bath, etc., that create suds. Ingredients that can be contaminated with dioxane include sodium laurel (and laureth) sulfate, PEG (polyethylene glycol), phenoxyethanol, and
other ingredients containing the words xynol, cetereth, and oleth. It is also a byproduct of certain manufacturing processes, so it is not required to be listed in a product’s ingredient list."
http://www.nanp.org/news/?p=484
http://www.healthy-communications.com/7bubble_bursts_on_fda_oversight.htm
WHAT CAN I USE INSTEAD?????
DR BRONNERS:
Best all purpose, not just for baby: Dr. Bronner's Baby Mild Soap Pure Castille Unscented:http://amzn.to/PSlklB
"Our unscented baby contains no fragrance so is great for people who have allergies or sensitive skin. Of course it is great for babies as well. All oils and essential oils are certified organic to the National Organic Standards Program. Packaged in 100% post-consumer recycled plastic bottles.
INGREDIENTS: Water, Organic Coconut Oil*, Potassium Hydroxide**, Organic Olive Oil*, Organic Hemp Oil, Organic Jojoba Oil, Citric Acid, Tocopherol
* CERTIFIED FAIR TRADE INGREDIENTS
** None remains after saponifying oils into soap and glycerin
source: http://www.drbronner.com/DBMS/OLBA02/BabyMildLiquidSoap.htm
