Made at Home: No Wheat Bagels!

I bet you think that because I don’t eat wheat I can’t have bread, huh? I used to think the same thing.

How about you give this great wheat-free, gluten-free bagel recipe a try. It’s not as difficult as you think. Making these bagels was actually an interesting process. And check out that photo . . . yum! Here’s the link to the recipe: Gluten Free Bagels.

Tip: I think the bagels are a bit on the salty side so you may want to decrease the amount of salt, especially if you are on a low salt diet.

And you see those lovely poppy seeds and sesame seeds on top? They are not part of the original recipe. You can find bagel toppings by searching online for them.

 

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Two Gluten Free Cornbread Recipes

Cornbread is sooo delicious. Especially when served with black eyed peas, beans, or some other savory dish. It’s always a treat to have bread.

Most cornbread recipes call for wheat flour. However, I want to share two recipes that do not use wheat. Both recipes are tasty.

—————————Recipe #1——————————–

Hearty Wheat-Free Cornbread
Source: Recipe Tips.com

 

Ingredients
1 ¾ C Cornmeal
2 C milk
2 T vinegar
2 eggs
2 T oil or melted butter, plus more for the baking pan
2 T honey or sugar
1 tsp salt
1 tsp baking powder
1 tsp baking soda

Directions
Pre-heat your oven at 425 degrees. Also, pre-heat a cast iron skillet in the oven.

Add the vinegar to the milk to turn it sour. Set aside.

Beat eggs well in a mixing bowl. Mix in oil or melted butter, honey or sugar.

In a separate mixing bowl, add cornmeal, salt, baking powder and soda. Mix together well.

Add the wet ingredients to the dry ingredients. Mix lightly.

Remove the skillet from the oven and add oil or butter to coat. Pour in the batter. Return to oven. Bake until golden brown, 20-25 minutes.

—————————Recipe #2——————————–

Rice Flour Cornbread (my personal fav)
Source: Gluten Free Mommy
Note: I’m not posting a photo of this one (yet)!

1 C white rice flour
3/4 C cornmeal
3 to 4 T sugar
2 1/2 tsp baking powder
3/4 tsp salt
1 T butter
2 large eggs
1 C milk
1/4 C melted butter

Directions

Preheat your oven at  400 degrees.

Mix the dry ingredients together in a bowl: rice flour, cornmeal, sugar, baking powder, salt. Set aside.

In a separate bowl, add milk, eggs, and 1/4 cup melted butter. Mix well.

Pour wet ingredients into the dry ingredients. Stir well.

Add 1 T butter to a cast iron skillet or loaf pan. Melt the butter on the stove top or in the oven. Coat the pan well with the butter.

Give the batter a quick stir once (but don’t over stir) to make sure the rice flour hasn’t separated from the other ingredients. Pour batter into hot skillet or pan.

Bake 15-20 minutes or until a toothpick comes out clean.

This recipe is my favorite cornbread recipe. I’ve modified the original recipe to make it sweet and cake-like (like Jiffy cornbread). If you don’t like yours as sweet, then use half the amount of sugar.

If you don’t want a cake-like cornbread, then don’t stir the batter as much. And, prepare the baking dish before adding wet ingredients to the dry. That way, as soon as you mix the batter, you can pour it into the pan right away. But I have found that doing it this way does not remove the grittiness of the rice flour.

Wheat free tortillas

Another one of my favorite wheat-free breads to make is: Corn Tortillas!

These tortillas do not taste anything like what is sold in stores — they taste 1000 percent better! This is because they are made fresh with masa harina.

Masa harina is an ancient Meso-American food. Native Americans, Inca, Aztec, Maya, etc., cooked corn in an alkali substance (usually naturally occurring lye water). Then the corn was rinsed very well and ground up into a dough. The ground dough could then be used as specific dish. Or, dried into a powder which Mexicans call masa harina.

Each group of people have their own name for this kind of processed corn, however the results are the same. Masa Harina is high in calcium. And the alkali-processing releases niacin, which prevents niacin deficiency disease caused by eating corn.

I use masa harina to make tortillas, enchiladas, cakes, cookies, and other dishes. All gluten/wheat free.

Here’s a recipe for home made corn tortillas. It usually takes me 15 minutes or so to make a batch of 16. They are great for suhoor.

Tortillas

  • 1 cup masa harina
  • 2/3 cup water
  • pinch of salt
  • green onions [optional]
  1. Slice green onions very thin on the diagonal. Set aside.
  2. Measure masa harina into a bowl. Sprinkle with pinch of salt. Add water and sliced green onions.
  3. Mix thoroughly for about 2 minutes with your hands until a soft dough forms. If dough feels too dry, add 1 tablespoon of water and mix well. Repeat adding water and mixing as necessary.
  4. Divide dough into 8 balls for large tortillas, or 16 for small ones (slightly bigger than a tablespoon). Cover dough with a damp cloth to keep it from drying out.
  5. Line the bottom plate of a tortilla press with thick plastic sheeting slightly larger than the press. Place one of the dough balls on the plastic. Place another piece of plastic on top of the dough.
  6. Press dough until it’s about 5 or 6- inches in diameter. Carefully peel away plastic.
  7. Preheat an ungreased griddle, cast-iron skilet, etc on medium high heat. Cook tortillas one at at time for 50 seconds (obviously I don’t do that). Turn over. Then cook the other side for 50 seconds.
  8. Remove from skillet. Keep cooked tortillas covered until ready to serve.

To make tostadas, cook tortillas as above, let them cool, then fry in oil.

Pan de Yuca (cheesy bread)

I want to introduce you to a yummy wheat-free bread. It’s called Pan de Yuca, but I call it bahn-bahn (my own made up word). You’re gonna lick the computer screen when you see the pictures below.

This bread is common throughout the Central and South America. It goes great with so many foods. It’s easy to make, taking about 25 minutes from mixing bowl to oven to your plate. I especially love it warm for breakfast with honey drizzled cream cheese.

There are two main ingredients in this bread that may be new for some readers: tapioca flour (tapioca starch), and queso fresco cheese. Both can be found in the Mexican stores or in the Latin/Hispanic section of the grocery store. Tapioca flour is often sold in Asian stores as well.

Some of us know tapioca from two main foods: tapioca pudding, and boba tea.

Tapioca comes from peeled, ground, soaked, and dried cassava. Many countries around the world eat cassava. Learn more about world-wide cassava production and use HERE.

Enjoy the photos taken at a recent gathering I had. The recipe follows the photo.

Pan de Yuca bread on a platter with sliced pickles.

Recipe for Pan de Yuca

Ingredients

  • 1 C tapioca starch (yuca harina)
    2 C queso fresco (can use other cheeses: mozzarella, shredded Mexican 4 Cheese, Asiago–see note below)
    1 ½ tsp baking powder (some recipes use 1 ½ Tablespoon baking powder)
    ¼ tsp sugar
    ¼ C milk or heavy cream

Directions

1. Set the oven to 450°F to let it warm while you put the bread together.

2. Put all dry ingredients in a food processor. Process until mixed together very well.

3. Keep the processor running. Then add in the eggs slowly. I have made this recipe using a fork to mix everything instead of a food processor. However, the food processor creates a more even textured bread.

3. Remove dough from food processor. Separate into 12 equal size portions. Roll into balls.

4. Line baking sheet with parchment paper. Place rolls onto sheet. Bake for 15 to 20 minutes or until the tops are golden. Don’t let them get brown, they should be golden, not brown.

Best served warm.

A quick note about using different cheeses–

Before playing around with the other cheeses, make this using queso fresco until you get a good feel for the how the dough should be.

When using shredded cheese, reduce the amount of cheese to 1½  cups.  Pulse the shredded cheese in the food processor to get the pieces a little smaller. Sometimes I will do a mixture of cheeses like half queso fresco and half shredded.

Queso fresco is a wet cheese. Mozzarella, shredded Mexican 4 Cheese is dry. So, the dough may be too dry. If this happens, add milk or heavy cream 1 tsp at a time until the dough is tacky to the touch (very slightly sticky).

Trust me, when you family smells this bread baking, they will come running to the kitchen! Let me know if you make this.

Recipe source: Colombian Yuca Bread <– And check out the other wonderful recipes on the site!