Gluten Free Bread Machine Recipe – Oat Bread

Tried and tested... the kids and I approve.

A great tasting gluten free bread machine recipe made with oat flour, perfect for sandwiches!

Ingredients:
1 1/8 cup water
1/4 cup light extra virgin olive oil (or oil of choice)
1 teaspoon gluten-free apple cider vinegar (I used Heinz)
4 extra-large eggs, at room temperature
2 Tablespoons honey
1 teaspoon fine sea salt
1 1/4 cups + 3 1/2 Tablespoons gluten-free oat flour (4 oz.)
1 cup + 1 1/2 Tablespoon potato starch (5.2 oz.)
1/2 cup + 1 Tablespoon + 1 teaspoon tapioca flour/starch (3.0 oz.)
1 Tablespoon + 1/2 teaspoon xanthan gum (use corn-free brand or guar gum, if needed)
1/4 cup non-fat instant dry milk (or use non-fat milk instead of water)
2 1/4 teaspoons instant dry yeast

Instructions:
1. Add the ingredients above in the order listed to the bowl of your bread machine (while removed
from the machine).

2. For programmable bread machines without a gluten free setting, set the machine to the following
settings: Crust: Medium; Keep Warm: 0; 1st Knead: 5; 2nd Knead: 10; 1st Rise: 40; Punch: 10; 2nd
Rise: 10; Shape: 5; 3rd Rise: 40 (35 is what I'll try next); Bake: 65 minutes (or longer).

(I used Basic 1 program on my Oster Machine)

3. After about 1 minute mid the first kneading, help remove the flour from the sides of the machine by
scraping them with a rubber spatula. This take about 15 seconds. Let the machine do the rest.

4. Once baked, remove the kneading peddle, if still in bottom of bread, transfer to cooling rack to cool
completely, about 2 hours.

Wheat Free Pumpkin Scones

It's that time of year again... you know when all the pumpkin treats start coming out and being shared. This year, I've decided to test out some great pumpkin recipes and share them on the FF blog. Mostly because all of these will go into my freezer (or shared at bible study) because my family hates... I mean hates... pumpkin.

The first recipe I tried was called Pumpkin Brownies... OMGOSH. Never have I had such a recipe turn out so tasteless then that one. I won't even share it. I'm not even sure what they were going for, but even my pumpkin/chocolate loving bible study gals didn't eat them. The trash said thank you.

However, when deciding what to make for this weeks study, I remembered last year that my sister and I made some pretty to die for pumpkin scones. And best of all, we made two versions... one wheat free and the other normal. The awesome part was you couldn't tell which was which... and people seemed to prefer the wheat free ones... score one for oats! Zero for wheat. :-P

SCONE:
4-1/2 cups oat flour
2 tsps xanthan gum
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

1 cup cold butter

2 Eggland's Best Eggs
1-1/4 cups canned pumpkin
1/2 cup milk (or half and half)

Extra milk for brushing over the scones
 
GLAZE:
  2 cups confectioners' sugar
  3 tablespoons milk
  1/4 teaspoon pumpkin pie spice

Directions
1. Combine the first seven ingredients (up to the salt) and mix well.
2. Cut in butter until mixture resembles coarse crumbs.
3. Whisk together in a separate bowl the eggs, pumpkin and 1/2 cup milk.
4. Stir wet into dry and work together well inside the bowl. If you were using wheat flour, this would have been the time to turn it out onto a floured surface but because we don't have the gluten, we must do it all in the bowl.

5. At this point your dough is ready for baking. Some people put half the mixture on parchment and shape into a large circle and cut into triangles, but that is waaaaay too much work for me. Aint no body got time for that. So I just used my Pampered Chef scooper to make mini scones, then flatted the balls with my fingers or the pastry brush. I also used my silicone baking mats to make sure nothing stuck.

6. Brush with milk

7. Bake at 400° for 12-15 minutes or until golden brown.

8. Remove to wire racks; cool for 10 minutes.

9. Combine the glaze ingredients; drizzle over scones.

I can neither confirm nor deny I ate five of these bad boys in one sitting.

Perfect Oat Flour Chocolate Chip Cookies (Wheat free)

As some of you know, I've been cataloging good wheat free recipes (that don't have much to do with a freezer) on this blog for a while. Mostly because I don't want to lose these recipes and know the best place to share them is on the website. This is so when I go to a friend's house and want to make wheat free treats, I know exactly where to get the recipe.

Today's wheat free treat is a Chocolate Chip Cookie that holds up to the chocolate chip cookies of old. These even gives nestle tollhouse a run for its money! No really!

The original recipe is from Pampered Chef's Gluten Free cook book. Haven't seen it? You should really check it out and it's only $8! Such a good deal. But I digress!

So this recipe called for Bob's Red Mill All Purpose Gluten Free Flour blend... Blech. No thanks. I've tried this on numerous occasions and it's horrid. I mean really horrid! So, like a good recipe crasher, I decided to hack it up and see if I could make it FABULOUS without ruining my appetite!

The result? The perfect Oat Flour Chocolate Chip Cookie! No like really. I've eaten three.

Yields 36 regular sized cookies

Dry Ingredients:
3 cups Oat Flour
3 tsp xanthan gum
2 tsp baking soda
1/2 tsp salt

Mix together and set aside.

Wet Ingredients:
1 1/3 cups of packed brown sugar
1 cup of butter (two sticks)

Cream together in a large mixing bowl with hand mixer.

More wet ingredients:
2 eggs
2 tsps of Vanilla

Add eggs and vanilla with hand mixer and blend well. Now add dry mix to bowl and beat until the dough looks like your joe average cookie dough!

Now add in one WHOLE package of semi sweet morsels and stir with bamboo/wooden spoon. Stir until combined.

Parchment line your cookie sheets (Makes for easier clean-up) and I used the pampered chef medium scoop (2 tablespoons worth scoop) to make perfect rounded balls. I love my scoops!

Place in preheated oven at 350 for 14 minutes. Allow to cool at least 10 minutes before you move them. This was the tip from the original recipe and since I know GF recipes can be tricky (because they don't bind well) I wanted to make sure I obeyed! But after waiting, I believe this cookie could have been moved a lot earlier and cooled on the wire rack. But it didn't change the cookie process.

Seriously. Seriously. These are the best GF cookies I've ever eaten. PERIOD. Even my Oatmeal cookie recipe I love more then life itself might have to get a hack to see if it will come out as thick and delicious as this. Seriously.

(For those asking, I'm not a Pampered Chef consultant, nor have I ever been one. But everything I use in my kitchen is Pampered Chef. So when I refer to a product, I will try to use a link to help you purchase. The products used in this recipe are as follows: Stainless Mixing Bowls, Medium Scoop, Easy Read Measuring cups, Bamboo Spoons, Adjustable Measuring Spoons, Large Sheet Pans, and Stackable Cooling Rack. )

Cinnamon Roll Oven Pancakes

I'm always looking for pancake recipes I can bake in the oven because, let's face the music here, I dislike standing in the kitchen flipping pancakes for 60minutes (I have a husband, two boys and a girl with a hollow leg, I am not kidding when I tell you I'm flipping for 60 minutes!).

So when a recipe comes across my radar for oven pancakes, I must peek. Even though we are wheat free, I try them out anyway. I just use alternate flours and try my best to adjust.

I'm happy to report, my most recent find for oven pancakes turned out fantastic! But I did have to make some adjustments for the oat flour I used. You should REALLY try these out!

Ingredients:
1 3/4 cups warm milk
4 T. melted butter
2 large eggs
2 T. sugar
2 cups oat flour + 1tsp xanthan gum (0r 2cups wheat flour)
4 t. baking powder
1/2 t. salt

Preheat oven to 350°. Butter an 11x17 cookie sheet and set aside.

Combine melted butter and warm milk (not hot, you don't want to precook your eggs but you want to keep your butter melted). Add in the eggs and mix/beat well. Now add in all the dry ingredients and mix well. At this point I watch the batter for consistency. At first it was really thick, so I added more milk (recipe above reflects that). So you may have to add a bit more milk but it's important to note these are going to be MUCH thicker then frying pan/griddle cakes.

Spread into prepared pan.

Time to make the cinnamon roll innerds.

Innerd Ingredients:
4 T. melted butter
3/4 cup brown sugar
1 1/2 T. cinnamon

Combine well and if you are feeling adventureous, try to swirl this over the top. But, this didn't work at all. So I generously sprinkled it on top (using my hands) until it was almost completely covered.

Bake 8-12 minutes (depending on oven and moisture in your air) until they rise a bit and a toothpick comes out clean. They won't brown like regular pancakes, they will stay pale, just check your toothpick.

Slice like bar cookies (big bar cookies LOL) and enjoy! Two kids ate theirs with syrup (SOOO GOOD!) and one just plain. Excellent!

This is an excellent recipe for the freezer too. Just make ahead and put completely cooled cakes between wax paper in a freezer bag. To reheat, stick two on a plate and microwave 30-45 seconds until hot.

Original recipe found on: Big Red Kitchen

Oat Flour Pancakes

Saturday and Sunday we had company, so I wasn't able to get any meals concreted for my sister's freezer. But Sunday morning I experimented with some pancakes.

See in March, I was diagnosed with food allergies. Wheat, soy, tomatoes, peas, rice (RICE?!), nuts, peanuts, and I'm pretty sure potatoes are out. Still discovering some of them, but this has been hard. So, some of these meals I'm making for her freezer aren't even edible for me. But it's okay, because this is for her.

However, Sunday we made pancakes for the kids and of course I want them. But I'm not willing to deal with the pain. So I googled Oat Flour Pancakes (since I'd just purchased Oat Flour from New Earth -- the whole foods store in this area).

I whipped up the recipe and it was not, not, not, not okay. It was so runny, trying to turn them was a joke. And the taste was missing a lot. Just tasted like bland grossness. So, as a good chef does, I doctored it.

I added more Oat Flour and another egg, some vanilla, and some splenda.

Perfect.

Ingredients:
3 cups Oat Flour
3 eggs
2 cups whole milk
1/2 cup of oil or melted butter
3 teaspoons baking powder
1/2 teaspoon of salt
1 teaspoon vanilla
2 packages of splenda

Make like normal pancakes and enjoy!