Category: Gluten Free Recipes

Gluten Free Applesauce Prune Muffins

Here is a hearty breakfast muffin that will satisfy your morning hunger.  Mildly sweet and loaded with fiber (because who doesn’t need more of that?), they are reminiscent of bran muffins, with flax standing in for the wheat bran.  The prunes are pureed with the applesauce and have a similar texture to raisins.  (If the idea of prunes doesn’t excite you, then raisins can be substituted, but I encourage you to give this a try.)

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I like to buy unsweetened applesauce cups for recipes like this one, because you don’t have to open an entire jar only to have it go to waste.  This recipe uses 2 of the 3.9 oz cups.

I prefer golden flaxseeds to brown.  I process them in a coffee grinder when needed for a recipe.  You can buy ground flaxseed meal, but if you don’t use it quickly it can go rancid. By grinding the seeds when you need them, they will always be fresh.

Ingredients:

Dry Ingredients:
Wet Ingredients:

Preparation:

Combine the dry ingredients in a bowl and whisk well.

Puree the applesauce and prunes in an electric chopper or food processor.  Add to a separate bowl with the remaining wet ingredients and whisk to blend.

Preheat the oven to 400º.  Add the dry ingredients to the wet and use a batter whisk to combine.  Scrape the sides of the bowl with a spatula to be sure all of the dry ingredients have all been incorporated.

Let the batter rest while the oven preheats, then spoon into a 12-cup muffin tin.  Dip a small spatula in water and smooth the tops in a circular motion.

Bake for 20 minutes and check that they are done with a toothpick.

Cool in the pan for 15 minutes, then transfer to a rack.

If not serving immediately, you can cool to room temperature then wrap individually in plastic wrap and store in a freezer safe bag.  I usually freeze muffins to have for breakfast during the week.

Notes ♪♫ Better Batter Original Blend is my flour of choice for muffins, quick breads and cookies.  Remember to use my Promo Code MGFC30 for 30% off!

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Gluten Free Escarole Bean Soup

Escarole and Beans are a classic Italian combo, and this easy to prepare soup is just bursting with flavor thanks to the addition of Italian sausage.

I was nursing a sore shoulder while I made this, so instead of my usual hand dice I used an electric chopper.  It turned out to be quite the time saver, and the coarse mince gave the soup a lot of body.  To speed things up even more, I took a shortcut and used canned beans.

This was one delicious soup!  I made a big pot and shared with a neighbor, and it got rave reviews!  Rumor has it that this soup will cure the common cold, but far be it from me to make medical claims! 😉

6-8 servings

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Ingredients:

Preparation:

I used a 5-quart Dutch oven, large enough for a generous pot of soup.  Begin by prepping the veggies.  Mince the garlic, then give the carrots, celery and onion a few pulses in an electric chopper.

Cut the sausage links into 4 pieces and brown them in the pot.

Remove the sausage, transfer to the electric chopper and pulse a few times to break it up.  Leave any oil from the sausage in the pan and add 1 tbsp. olive oil.  Add the red pepper flakes and garlic, stir and cook for 30 seconds.  Don’t walk away, the garlic can burn very quickly!

Next add all of the veggies to the pan.  Stir and cook for 1-2 minutes longer then add back the sausage.

Stir in the beef broth, chicken broth, sage and thyme.  Cover and simmer 30 minutes.  Drain and rinse 2 cans of navy beans.  Rinse the escarole leaves thoroughly and tear them into 2-3″ pieces.

Stir the beans and escarole into the soup.  Don’t worry, it will cook down!

Cover and simmer on low for another 20 minutes.  Taste for seasoning and add salt if needed.  Garnish with fresh parsley and serve with gluten free crackers and/or grated cheese.

Notes ♪♫ Watch ingredient labels on beans and broth.  I used Goya navy beans, and Swanson beef and chicken broth.  All were labeled gluten free.  If you are limiting sodium, choose unsalted beans and broth, the sausage will have enough salt to flavor the soup.

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Hoisin Pork Tenderloin with Fried Rice

One of the things I miss most since my Celiac diagnosis is Chinese takeout.  Oh, how I loved those noodles, veggies and fried rice!

At first glance you might think that many of these dishes are gluten free, but did you know that soy sauce contains gluten?  It’s true, traditional soy sauce is fermented with wheat, so it is off limits on the gluten free diet.

Fortunately, there are gluten free alternatives.  For my Asian inspired dishes, I often use San-J Tamari in place of regular soy sauce.  It’s brewed with soybeans and no wheat.

For those who need to be mindful of salt intake, Coconut Aminos can be a lower sodium alternative to gluten free soy sauce or tamari.  It has that umami flavor profile, but with less salt.

Another favorite condiment, Hoisin Sauce can also be found in the Asian aisle in most markets.  It’s sweeter and much thicker than soy sauce and can be used for glazing and dipping.  In this recipe, I use all of these condiments to create a sweet and savory flavor profile.

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4 servings

Ingredients:

  • 1 cup uncooked long grain white rice
  • 2 cups water
  • 1/2 tsp. salt
  • 14.4 oz. bag frozen stir fry vegetables (or fresh veggie combo of your choice)
  • 1 lb. pork tenderloin
  • salt and pepper
  • garlic powder
  • ginger powder
  • 1 egg
  • 1 tbsp. water
  • olive oil
  • sesame oil
  • cooking spray
  • gluten free Hoisin sauce
  • gluten free Tamari, or Coconut Aminos
  • fresh scallions for garnish
  • sesame seeds for garnish

Preparation:

Cook the rice according to package directions and set aside to cool.  This step can be done ahead, in fact the rice works better in this recipe if it has been cooked in advance and refrigerated.

While the rice cooks, prep all the vegetables.  Using a frozen stir fry blend like this one is a real time saver.

I did think the veggies were a bit large for fried rice, so I cut them into smaller pieces.  Season the veggies with salt and pepper to taste.  Sprinkle with garlic and ginger powder and leave them out to defrost.

Preheat the oven to 375º.  Arrange the tenderloin on a foil lined baking sheet.  Sprinkle both sides with salt, pepper, garlic powder and ginger.

Insert an oven safe thermometer in the thickest part of the tenderloin and roast until it reaches 120º.  Brush the roast with hoisin sauce and return to the oven until the internal temperature reaches 140º.  When the meat is done, let it rest for 10 minutes.

For the rice, heat a large nonstick skillet over medium low and mist with cooking spray (I like Bertolli because it doesn’t damage my nonstick pans).  Whisk the egg with 1 tbsp. water and scramble.  Crumble the egg and set aside.

Next, add a little olive oil to the skillet with the veggies.  Drizzle with just a little sesame oil, and sprinkle salt, pepper, garlic and ginger.  When cooked through, add a few shakes of Tamari or Coconut Aminos.

Add the cooked rice and egg back to the skillet, with more sesame oil, Tamari and/or coconut aminos.  The amount you add is up to you, just taste as you go.

To plate, transfer the fried rice to a serving dish.  Slice the tenderloin and arrange it over the rice.  Drizzle hoisin sauce over the pork, and garnish with scallions and sesame seeds.

This Asian inspired dish is better than any restaurant! It has all the flavors that you have been missing, minus the gluten!  Everyone in your family will love it!

Notes ♪♫ Gluten free Asian condiments can be found in most markets and online.  Some of my favorite brands are San J, Sun Luck, and Coconut Secret.  Always look for the gluten free label, as some brands will have both a regular and gluten free version of the same product.

Originally posted 10/21/2019   *   Updated and rephotographed 11/20/2024

Millet and Buckwheat Toasting Bread

Millet Buckwheat Toasting Bread

I have been a home bread baker for many years, and despite a Celiac diagnosis in 2017 I continue to experiment with different recipes, always looking for that gluten free loaf that will make me smile.

This hearty toasting bread is made with whole grains and seeds that give it great texture.  It is full of flavor, fiber and nutrition, a welcome change from typical gluten free store breads made with refined flour.

The recipe is somewhat involved, and I get that it’s not for everyone.  But for all who want to give it a try, I have broken it down into small steps that are easy to follow.  The ingredients are bulleted, so you can easily look all the way through and see what you need.  I also provide a complete ingredient checklist at the end of the recipe, which can be printed and used as a shopping list.

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You might be interested to know that I used a grain mill in this recipe.  I like to buy millet and buckwheat in whole form and mill them at home when I need flour.  Since this bread contains millet and buckwheat in both whole and flour form, I only need to stock the grain.

Adapted from a recipe by Ellen Brown, yield 1 loaf

*Contains Oats – see notes

Step 1 Mill (see Notes at bottom)

Mill the following grains on the finest setting.  You may have to add in a few more grams of each to end up with the finished weight in flour.  If you don’t have a grain mill don’t worry!  Just measure the exact weight in millet and buckwheat flour.

  • 120 g. millet
  • 45 g. buckwheat

Read more about how I use my grain mill in gluten free baking.

————————————

Step 2 Soak

Boil water.  Add the following whole grains (not flour), cover and remove from heat.  Soak for at least 10 minutes or until you are ready with the other ingredients.

————————————-

Step 3 Proof the yeast

Grind Chia seeds in a coffee grinder.  Combine with the following in a small bowl and proof for 10 minutes.

  • 1 tbsp. Chia seeds, ground
  • 2-¼ tsp. Instant yeast
  • 6 tbsp. Warm water
  • 2 tsp. Honey

————————————-

Step 4 Whisk together Dry Ingredients

  • Milled flours from Step 1
  • 45 g. cornstarch
  • 65 g. potato starch
  • 47 g. tapioca starch
  • 32 g. gluten free cornmeal
  • ½ tsp. Xanthan gum
  • ½ tsp. Salt
  • 2 tbsp. Sesame seeds
  • ¼ cup gluten free rolled oats *(omit if avoiding oats – see notes)

————————————-

Step 5 Whisk together Wet Ingredients

  • Soaked grains from Step 2, drained and rinsed in cool water (so it doesn’t kill the yeast)
  • Proofed yeast mixture from Step 3
  • ¼ cup honey
  • 100 ml. Warm water (about 6 tbsp.)

————————————-

Step 6 Combine

Combine wet (Step 5) and dry (Step 4) ingredients together in the bowl of a stand mixer.  Beat with the paddle attachment for 3 minutes.

————————————–

Step 7 Rise

Line a loaf pan with parchment paper.  Here I’m using a 1 lb. loaf pan.  Having made this loaf many times, I found that this size pan works best.  Transfer the dough into the prepared pan and smooth it out with a spatula that has been dipped in water.  Cover with oiled plastic wrap and let it rise for about an hour.

Ideally, the loaf should rise to the top of the pan.  It doesn’t always happen with a heavy, dense dough like this.  Especially in a chilly kitchen.  I have learned with experience that a proofing box is the way to success.  It took about 50 minutes for the dough to be ready to bake with my proofing box set to 80º.

—————————————

Step 8 Egg Wash

  • 1 egg
  • 1 tbsp. Water
  • 2 tbsp. Pumpkin seeds
  • 2 tbsp. Sunflower seeds

Beat 1 egg with 1 tbsp. warm water and brush the top of the loaf (you won’t need the entire egg, so reserve the rest for breakfast).  Sprinkle the loaf generously with pumpkin and sunflower seeds.

 

—————————————

Step 9 Bake

Preheat the oven to 375°.  Set a pizza stone on the middle oven rack.  Place the loaf in the oven and throw a few ice cubes onto the bottom of the oven to create steam.  Quickly close the door and bake for 40-45 minutes, or until the internal temperature reaches 200°.  Crack the oven door about 1″ during the last 5 minutes of baking, to keep the loaf from deflating.  Note that you will not get a big oven spring with this loaf, this is normal.

—————————————

Step 10 Cool

This is the hardest part of the recipe!  Lift the loaf out of the pan by grasping the parchment paper on either side.  Transfer to a rack and remove the parchment.  Allow the loaf to cool to room temperature before slicing.  Overnight is even better, place it in a plastic bag (after it cools down) and wait until morning to slice.  It smells so good you won’t want to wait.  Do it though, or the bread may be gummy in the middle.

—————————————

 Step 11 Toast it!

This bread was made for toasting!  It is my favorite breakfast bread, and I especially love when the seeds get singed in the toaster.  As with most gluten free breads it is best when eaten immediately.  I always freeze the leftovers in slices that are individually wrapped and stored in a freezer safe bag.  So easy to grab one for breakfast in the morning!

 

FULL INGREDIENT LIST / SHOPPING LIST —> PRINT IT!   Millet Buckwheat Toasting Bread Shopping List

  • ☐ whole millet
  • ☐ whole buckwheat
  • ☐ Instant yeast
  • ☐ Chia seeds, ground
  • ☐ Honey
  • ☐ millet flour
  • ☐ buckwheat flour
  • ☐ cornstarch
  • ☐ potato starch
  • ☐ tapioca starch
  • ☐ gluten free cornmeal
  • ☐ Xanthan gum
  • ☐ Salt
  • ☐ Sesame seeds
  • ☐ certified gluten free purity protocol rolled oats
  • ☐ egg (for the egg wash)
  • ☐ Pumpkin seeds
  • ☐ Sunflower seeds

Notes ♪♫ Oats continue to be highly controversial when it comes to celiac disease.  Whether or not you consume oats is a personal choice.  As a courtesy to my readers, I will identify any recipes that include oats and suggest ingredient substitutes when possible.  I personally use Bakery on Main, their oats are gluten free and processed under a purity protocol.

Originally posted 06/30/2019     Rephotographed 10/22/2024

 

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Gluten Free Chicken Marsala

This restaurant classic gets a gluten free makeover with just two ingredient swaps!  I can’t remember the last time I made Chicken Marsala.  It’s definitely been on my recipe bucket list though, so on my last trip to the liquor store I picked up a bottle of dry marsala wine.

I was able to get thin sliced chicken breast for this recipe, lucky me, a real time saver!  Each slice weighed about 6 oz.  If you can’t find this, just use a whole breast and cut into 1/2″ slices.

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Ingredients:

  • thin sliced chicken breast, about 6 oz. per serving
  • olive oil
  • white rice flour
  • 2 tbsp. butter
  • 1/4 cup shallots, sliced
  • 8 oz. package button mushrooms, cleaned and sliced
  • 1 tbsp. fresh minced sage leaves
  • 1/2 cup dry marsala wine (not cooking wine!)
  • 1/3 cup gluten free chicken broth
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 8 oz. gluten free penne (I used Barilla)
  • Italian parsley for garnish

Preparation:

Once you slice the mushrooms and shallots, this meal comes together quickly, so be sure to have all your ingredients laid out and at the ready.

Heat a large pot of salted water for the pasta.  Dredge the chicken breast in the rice flour, shaking off the excess.

Coat a large nonstick skillet or sauteuse pan, with olive oil, and begin browning the chicken.  Season with salt and pepper.

When the chicken is cooked through (check with a thermometer), remove to a plate.  Cook the pasta to several minutes less than the package directions (it will finish cooking in the sauce.

Add the butter to the pan and stir in the shallots.  Cook for 30 seconds then add the mushrooms and sage.  Season with salt and pepper.

Add the marsala wine to the pan and simmer to reduce by half.

Add the chicken broth and heavy cream and return to a simmer.

Add the chicken back to the pan, along with the pasta.  Toss well and continue cooking for several minutes to warm the chicken through and finish cooking the pasta.

Serve in bowls and garnish with Italian parsley.

Notes ♪♫ Be sure to use REAL marsala wine, not cooking wine.  I picked up a bottle of Nando dry marsala for under $10 and it was excellent in this recipe.  I’m sure I’ll use the rest of it, because this meal was a definite do-over!

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Apple Walnut Butternut Squash

Butternut squash and apple make the perfect pair in this easy autumn side dish.  If you are looking for a fast and easy side for your holiday table, this is it!  Everyone will enjoy it and dare I say it’s healthy?  Nuts are optional, but I think they really add to the flavor.

3-4 servings (double for larger gatherings)

Ingredients:

  • 1/2 butternut squash, peeled and cubed
  • 1 apple, peeled and diced
  • 2 tbsp. chopped walnuts or pecans, optional
  • 1 tbsp. brown sugar
  • 2 tbsp. butter, divided
  • salt, to taste
  • cinnamon

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Preparation:

Toast the nuts in a dry nonstick skillet.  Be careful not to burn them, 2-3 minutes should do it.  Remove from the skillet and set aside.

Peel and dice the apple.  Add 1 tbsp. butter to the skillet and sauté the apples for 2-3 minutes.  Remove from heat.

Steam the butternut squash until tender, then puree with a stick blender.  Stir in the remaining tbsp. of butter and brown sugar.

Place the squash in a serving bowl.  Top with the diced apples and the toasted nuts.  Sprinkle with cinnamon and serve!

Notes ♪♫ Speed up prep time by purchasing peeled and cubed butternut squash, it’s usually available this time of year!

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Shepherds Pie Au Gratin

I was planning to make Shepherd’s Pie recently and headed out to the store to pick up the ingredients.  Mashed rutabaga is usually my topping of choice for this familiar comfort food, but when I couldn’t find it early in the fall season I started thinking about alternatives.

I did not want to use mashed potatoes, but when I looked in the pantry, it suddenly clicked.  This was going to be a nice little twist on my usual Shepherd’s Pie.

I think the white and sweet potato au gratin topping makes for a guest worthy presentation, or a little extra love for any family dinner.

Ingredients:

For the Filling:

This is the same filling I use in my other Shepherd’s pie recipes.  Check out my Shepherd’s Pie with Rutabaga, and my Shepherd’s Pie Ramekins.

  • 8 oz. lean ground beef
  • 4 oz. gluten free Italian sausage 
  • olive oil 
  • 3 cloves minced garlic 
  • 1/2 medium sweet onion, diced 
  • 2 cups gluten free frozen mixed vegetables (peas, carrots and corn…) 
  • 1/2 tsp. thyme 
  • Salt and pepper to taste 
  • 3 tbsp. tomato paste 
  • 1 tbsp. gluten free Worcestershire sauce 
  • 1 cup gluten free broth (beef, chicken or vegetable) 
  • rice flour, for dusting
For the Topping:
  • 1 white russet potato, sliced thin
  • 1 sweet potato, peeled and sliced thin
  • 2 tbsp. butter
  • seasoned salt, to taste
  • 1 cup grated Gruyere cheese
  • 1/4 cup grated parmesan cheese
  • paprika
  • fresh Italian parsley for garnish

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Preparation:

I made the filling in a stainless-steel pan to give it a good browning.  You can actually make the entire dish in one pan, but I’m going to finish it in this pretty pie plate.  I wish I could tell you where I got it, it’s decades old but isn’t it perfect for fall?

Heat a little olive oil in the pan over medium low and add the ground beef and sausage, breaking up the meat with a spatula to brown.

Add the onion and the garlic.

Next add the vegetables (you can throw them in frozen).  Cook for 4 minutes.

Clear a spot in the center of the pan and add the tomato paste.  Let it toast for a minute before stirring it into the meat and veggie mixture.  Season with salt and pepper.

Next add the broth, along with the thyme and Worcestershire sauce.

Bring to a simmer, then reduce the heat to low and simmer 30 minutes uncovered until most of the liquid has evaporated.

Preheat the oven to 400º and transfer the filling to a pie dish coated with cooking spray.

Use a mandoline to slice the potatoes as thin as possible.  Begin arranging the potato slices in a single layer over the filling in a circular pattern.  Sprinkle with paprika, top with half the gruyere cheese and half of the parmesan.

Continue layering with the remaining potato slices, the rest of the cheese and pat with butter.

Cover with foil and bake for 30 minutes, then carefully remove the foil (please use gloves and tongs!) and continue baking another 25-30 minutes until potatoes are soft.  You can finish it off under the broiler for a few minutes if you like, for color.  Garnish with Italian parsley and serve.

Oh, so good!  I think this may be my new favorite.

Notes ♪♫ You can slice the potatoes with a knife, but using a mandoline for this task is a real time saver.  Plus, all your slices will be uniform in size which means they will cook evenly.

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Gluten Free Vintage Fruitcake Recipe

This recipe comes from a beloved family tradition that had gone by the wayside since my Celiac Diagnosis.

An heirloom recipe passed down for generations in my late husband’s family, he treasured the memory of his mother making this Fruitcake at Christmas, and I have been proud to carry on the tradition.

The original recipe was lovingly handwritten into the back cover of a favorite cookbook.  As with other heirloom recipe adaptations, my intent is to always stay as true to the original as possible, changing only those ingredients that had to be gluten free.

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First up, the all-purpose flour.  If you follow me, you know that I am a huge fan of Better Batter Gluten Free Flour.  I used their Original Blend, which I have used with great success in other cakes and desserts.

Next, the fruit.  I decided to try Olive Nation Candied Fruit Mix.  This product is non-GMO, gluten free, and vegan.  Here is the link to the fruit mix I used.

If you prefer a dried fruit mix (not candied), this Sun-Dried Baker’s Fruit Medley from Traina is gluten free and comes in a generous 2-lb. bag, great if you wanted to double this recipe.

The rest of the ingredient list consists of common pantry items and the preparation is straightforward.  There is no special equipment needed, other than a loaf pan.  This recipe makes 1 loaf (9″ loaf pan) or 4 mini loaves.

Ingredients:

Wet Ingredients

  • 4 tbsp. butter (1/2 stick)
  • 1-1/4 cups hot water
  • 1 cup sugar

Dry Ingredients:

Other:

  • Crisco, or butter for greasing pans
  • brandy, for brushing

Preparation:

Combine the butter, water and sugar in a small saucepan and boil for 5 minutes.  Set aside to cool.

Whisk together the flour, spices and baking soda in a large bowl.  Add the walnuts and dried fruit.  Toss well with the flour mixture.

Pour the liquid mixture over the fruit and flour mixture and blend thoroughly with a spatula.  Give the batter a few minutes to rest and thicken.

Preheat the oven to 350º.  Grease the loaf pan liberally with Crisco (or butter).  Even though my loaf pan is nonstick, I lined it with strips of parchment for a little added insurance.

Spoon the batter into the prepared pan.  Smooth the top with a spatula, making sure it gets into all the corners.

If using a 9″ loaf pan, bake for 1 to 1.5 hours, testing for doneness after 1 hour.  The original recipe instructions said 1.5 hours and it will depend largely on your oven and the amount of moisture in the fruit blend.

For mini loaves, the baking time will be 45-50 minutes.  After baking I turned the oven off and opened the door slightly, leaving the loaves in for another 30 minutes to cool.  I used a toothpick to check for doneness, and you can see that the loaves are starting to pull away from the sides of the pan.

Remove pan from the oven and cool on a rack for 15-20 minutes, then run a knife or thin spatula around the edges.  Grasp the sides of the parchment to lift the cakes out of the pan.

I was so glad I used parchment, look how the cakes released perfectly from the pan with no cracks or sticking.

When the cakes have completely cooled, brush them liberally on all sides with brandy.  I used just under 1/2 cup for all 4 cakes.

Tightly wrap each cake in wax paper, pressing the paper into the moistened cake to seal.  Tape the edges.

Wrap again in foil, place in zip lock bags and store in a cool, dark place for about 8 weeks.  I keep mine in a pantry closet that is on an outside wall.

I usually make the fruitcakes in early October, and they are ready to enjoy from Thanksgiving Day through the New Year.  It is well worth the wait!  After many years of being gluten free, it is such a treat for me to make this old recipe again and my heart is full remembering how much my husband loved when I made this for him.

Notes ♪♫ Always reach out to a manufacturer when you are not sure if a product contains gluten.  In past years, I have used King Arthur’s dried fruit blend for my Fruitcakes.  Unfortunately, they confirmed to me via email that they do not test for gluten in their Bakers Fruit Blend and cannot guarantee no cross contact with gluten in this specific product.

Originally posted on 10/15/2022              Updated 10/24/2024

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Gluten Free Sourdough Boule

This is the stuff that gluten free dreams are made of.  This loaf just blew me away and it was so hard to wait for it to cool down so that I could slice it!  Well worth it though when I had my first sandwich with this amazing bread.  It is hands down the best white bread that I have made since my gluten free life began seven years ago.  It is soft, supple and doesn’t fall apart in your hands!  And guess what else?  It doesn’t need toasting!

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Note ♪ You will need a fully active sourdough starter for this recipe.  If you don’t have one yet, jump over to this post where I show you how to make a gluten free sourdough starter.

Ingredients:

  • 350g. Better Batter bread flour
  • 1-1/2 tsp. salt
  • 1/8 tsp. instant yeast
  • 250g. fully active sourdough starter* see notes
  • 350g. warm water
  • 1/4 cup canola oil
Have you ordered the new Bread Flour from Better Batter yet?
That’s what I used to make this beautiful Gluten Free Sourdough Boule and well, just look at that oven spring! So, what are you waiting for? Now that fall is here go on over to Better Batter, grab yourself a bag and let’s bake together! Be sure to use my Promo Code MGFC30 at checkout for 30% off!

Preparation:

Whisk together the flour, salt and instant yeast.

Hint: That scant 1/8 tsp. of instant yeast will give your sourdough starter a little boost without affecting the flavor!

In the bowl of a stand mixer, add the sourdough starter, water and oil.  Add the flour mixture and beat with the paddle attachment for 5 minutes.

Gather the dough together, cover with oiled plastic wrap and let it rest for 20 minutes, then turn it out onto a lightly floured cutting board.

Using a bench knife, turn the dough over on itself about 2 dozen times as you rotate the cutting board so that everything is well incorporated.

Use a spatula to smooth the dough into a round.

Place the dough ball in an oiled bowl, cover with plastic wrap and refrigerate overnight for 12 hours.

In the morning, preheat the oven to 475º with baking stone.  Take the dough out of the refrigerator and invert it onto a sheet of parchment.

Use a spatula to smooth it into a round shape.

Use a lame or sharp knife to score 2 circles around the dough and sprinkle a little flour over the top.

Transfer the dough, with parchment to the oven.  Throw a few ice cubes onto the bottom of the oven and quickly shut the door.  After the first 5 minutes throw in a few more ice cubes.

After 30 minutes, reduce the oven temperature to 350º, and continue baking for another 30 minutes or until the internal temperature reaches 210º.

Cool completely on a rack then store in a plastic bag at room temperature.  Wait 24 hours to slice.

Once the bread is sliced, serve immediately and freeze any leftovers.

If you’re wondering if you can make this bread in a loaf pan, the answer is yes!  Follow the directions through overnight proofing.  The next morning, roll the loaf out to a rectangle and do a letter fold.

Repeat rolling and letter fold from the opposite direction, then pat the dough into a loaf shape.  Place it seam side down in a 1 lb. loaf pan lined with parchment.  Smooth the top with a spatula, lightly flour and score the top.

Throw a few ice cubes into the preheated oven and bake for 30 minutes at 475º.   Then, carefully remove the loaf from the pan, lower the heat to 350º and finish baking directly on the stone for another half hour or until the internal temperature reaches 210º.  Wait 24 hours to slice!

Which way is best?  I actually prefer the loaf shape for everyday sandwiches, but the round boule is quite a nice presentation.  You should probably make one of each, just to be sure 😉

Notes ♪♫ I took my starter out of the fridge about 5 hours before I made the dough, fed it and waited until it had a full head of foam on top.  Your starter may require more time to fully activate, depending on how often you feed.

Questions?  Let me know in the comments and I’ll do my best to troubleshoot or offer advice!

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Gluten Free Ham and Bean Soup

This hearty soup will hit the spot on chilly fall nights.  It is one of the best soups I’ve made lately.  I shared with a neighbor, who said I outdid myself- high praise indeed.  You will be glad to know that most of the ingredients are pantry staples, and you can use canned beans for a short cut.  Here are the step-by-step instructions along with some notes on avoiding gluten!

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Ingredients:

  • 1 large, sweet onion, diced
  • 4 carrots, peeled and diced
  • 6 celery stalks, washed and diced
  • olive oil
  • sea salt and fresh ground pepper
  • 8 oz. cubed ham (I used Smithfield)
  • 10 oz. mixed beans (I used a half bag of Hambeens)
  • 1 carton gluten free low sodium chicken broth
  • 1 carton gluten free low sodium beef broth
  • salt free beef bouillon (I used Herb Ox)
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 cup cooked corn kernels
  • Schar Table Crackers, for serving

Note ♪ I used HamBeens 15 Bean Soup blend in this recipe.  The package is labeled gluten free.  Be aware though, that other brands of mixed beans may contain barley and should be avoided by anyone with Celiac disease.  I recommend that all beans, regardless of labeling be rinsed several times to minimize potential cross contact.

Preparation:

Rinse the beans under cold water and drain.  Place them in a saucepot and add cold water to cover.  Cover and let them soak overnight.

The next morning, drain and rinse again.  Add back to the saucepot with COLD water, cover and turn the heat on low.  Simmer gently for 2 hours.

Drain and rinse again and set the beans aside.

Heat olive oil in a stainless-steel skillet.  Begin sautéing the veggies, beginning with the carrots as they take the longest to cook.  Season with sea salt and fresh ground pepper and stir frequently for 3-4 minutes.  Transfer the carrots to a 5-quart stock pot and proceed to do the same with the celery and onions.

Hint: Sauté the veggies in olive oil before adding them to the soup for extra depth of flavor.

When the veggies are done, wipe the skillet clean and add the diced ham with a bit more olive oil.

Note ♫ For extra convenience I used Smithfield Anytime Cubed Ham, it is labeled gluten free.  Always check ingredients on prepared foods like ham!

Cook the ham until the liquid reduces and you can see some caramelization on the bottom of the pan.

Add the ham to the stock pot, and deglaze the skillet with a little beef broth, scraping up the caramelized bits at the bottom.  Pour the liquid into the stock pot.

Next, add equal parts of chicken and beef broth, enough to cover the ham and veggies.  Return the cooked beans to the pot, along with the bouillon, sage and thyme.

Simmer until the veggies are soft, then add the corn kernels in to heat through (adding the corn at the end of cooking gives the soup a little textural contrast to the soft beans and veggies).

Soup is ready to enjoy with gluten free crackers or bread.  Leftovers (if you have any!) can be refrigerated for up to a week.  Don’t worry though, it won’t last that long!

Notes ♪♫ I used lower sodium broth and salt free bouillon in this recipe (got to watch that blood pressure 🙄).  I did lightly salt the veggies and of course the ham had plenty of salt, so that was enough for me.  If you follow a low sodium diet you can cut it down further by using unsalted broth, be sure it’s gluten free!

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