Grain Free Mini Focaccia

2 Comments

This is one of my favorite ways to make a really quick focaccia. It’s incredibly easy and they are very tasty.

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They are the perfectly sized for individual servings and go great with salads and pasta.

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I even love to pop the leftovers in the toaster and eat them warmed when I’m hungry for a “bread-like” snack. They’ll make your house smell fabulous while they’re baking (and in the toaster!)

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They also work very well for party snacks. You can make them even smaller and serve them with a few nice wedges of hard cheese and sauteed mushrooms and onions, or roasted garlic, balsamic, olive oil…pesto…there are a lot of options! They’re also great for road trip food, and even for camping.

I also use this base for my grain free pizza crust that I’ll be posting later this week.

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Enjoy!

Grain Free Mini Focaccia

*14 Servings

Preheat Oven to 375 degrees

For the Topping:

1/4 Cup of Extra Virgin Olive Oil

6 Cloves of Garlic, minced

About 1/2 Tablespoon of Rosemary, Thyme, & Oregano

A Generous Amount of Sea Salt

Mix it all together with a fork and set aside.

For the Dough:

2 Boxes of Chebe Focaccia Mix

4 Tablespoons of Extra Virgin Olive Oil

4 Eggs

1/2 Cup of Water

About 1 Tablespoon of Garlic Powder

About 1/2 Tablespoon of Oregano

About 1/2 Tablespoon of Thyme

Sometimes I use Bragg’s Seasoning Instead

Measure all the ingredients into a medium bowl and stir with a fork until dry ingredients are wet. Then, kneed with hand until dough forms a ball and is relatively smooth. Pinch or cut dough into 14 pieces and pat out onto parchment lined baking sheets (2).

With a pastry brush, generously brush each focaccia with the oil and herb mixture. You will have some leftover which will be used to brush over the top again after baking.

Bake for 20-30 minutes. (I use convection)

Instant Pot Spaghetti Sauce & Grain Free Flat Bread

5 Comments

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I’ve heard from numerous people that they’re afraid to use their Instant Pot.

Brown the sausage, ground beef, and onion on the saute setting. I like to place my Instant Pot on top of the stove under the fan. Then move it to the counter for the remainder of cooking time.

Brown the sausage, ground beef, and onion on the saute setting. I like to place my Instant Pot on top of the stove under the fan. Then move it to the counter for the remainder of cooking time.

I can tell you firsthand, there’s nothing scary about using the Instant Pot. It is absolutely SIMPLE! I mean truly, an 8 year old could run it.

Seriously people, I’m not joking.

Chebe is gluten free & grain free! You can also tweak it any way you like. I also use it for our pizza crust.

Chebe is gluten free, dairy free, & grain free! You can tweak it any way you like. I also use it for our pizza crust.

It’s self-contained, self-regulating, easy to run, easy to understand, unbelievably convenient, extremely easy to clean, and it’s completely safe.

 

Work the dough until it's relatively smooth.

Work the dough until it’s relatively smooth.

Cut it into eight pieces.

Cut it into eight pieces.

I promise!

It’s not at all like the old pressure cookers so please stop fretting and start enjoying what will become your new favorite kitchen appliance.

Pat the dough out into 8 circles.

Pat the dough out into 8 circles.

My experience has been great and it makes my life so much easier! There are many times when I use up the relatively small amount of energy I have during the day and when it comes to dinner time, I’d rather just get in the bathtub and go to bed and read.

Brush with herbs, garlic, sea salt, & olive oil.

Brush with herbs, garlic, sea salt, & olive oil.

Kind of like the last few days. I’ve been working on granola gifts and body care gifts and last night I was incredibly thankful to make one pot spaghetti sauce in roughly 8 hours less than it would take normally.

Eight hours less…that should be music to anyone’s ears.

The sauce only takes 20 minutes to cook, the bread 35 minutes, and the GF pasta noodles 15 minutes. Easy, easy, easy.

Prep for everything was maybe 25 minutes. The bread and sauce cook at the same time and the pasta cooks the last 15 minutes.

Easy!

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The sauce was rich and thick and tasted like it’d been simmering all day. My husband and I both kept remarking on how fantastic it tasted.

And the best part….it was a wonderful meal that I didn’t have to spend all day keeping my eye on or fussing over.

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Absolutely Simple & Safe Instant Pot Spaghetti Sauce & Grain Free Flatbread

For The Sauce:

1 lb of Organic Ground Italian Sausage

1 lb of Organic Grass Fed Ground Beef

1/2 of an Organic Medium Onion, diced

2 Jars of Your Favorite Organic GF Spaghetti Sauce

1 6oz Can of Organic Tomato Paste

1 8 oz Carton of Cremini Mushrooms, sliced

3 Tablespoons of Organic Vegan Pesto

1 Heaping Tablespoon of Organic Dried Oregano

2 Large Cloves of Organic Garlic, minced

1/2 teaspoon of Sea Salt, plus a bit more for seasoning when done

For The Olive Oil & Herb Spread:

About 1/4 Cup Organic Unfiltered Olive Oil

4 Cloves of Organic Garlic, pressed

2 teaspoons of Dried Organic Oregano

1 teaspoons of Dried Organic Basil

1  teaspoon of Dried Organic Rosemary

1 teaspoon of Sea Salt

For the Flatbread:

2 Boxes of Chebe Foccacia Bread Mix

4 Organic Eggs

5 Tablespoons of Organic Unfiltered Olive Oil

3/4 Cup of Filtered Water

1 1/2 Tablespoons of Bragg’s Organic Sprinkle

For the Pasta:

I used Tinkyada brown rice spaghettie noodles. You can also do zoodles. You can go here for how to make zuchinni noodles AKA – zoodles.

Step #1: Place the entire Instant Pot on top of your stove under the vent fan. Click the saute button and brown the ground sausage, beef, and onion. Remove the entire Instant Pot from the top of the stove and place on your counter. Add the remaining sauce ingredients and stir to combine.

Step #2: Make the olive oil mix in a small bowl and set aside.

Step #3: Turn the oven on to 350 degrees. Make the flatbread –  Pour the ingredients of both boxes into a large bowl. Add the eggs, oil, water, and seasoning and stir with a fork until wet. Knead with hand until relatively smooth and in a ball. Cut into 8 equal pieces. Pat each piece into a circle on the lined baking sheet. Brush generously with olive oil mixture.

Step #4: Fill a pot with water and sea salt and turn on to boil for gluten free spaghetti noodles (or you can do zoodles).

Step #5: Put the flatbread in the oven (bake for 35 minutes), secure the lid on the Instant Pot and make sure the pressure valve is closed. Press the manual button and set timer for 20 minutes.

step #6: Add spaghetti noodles to water and boil to aldente.

Step #7: When the flatbread is done, brush again with the remaining olive oil mixture. Drain pasta, let steam out of the Instant Pot if it hasn’t already regulated itself, and serve!

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Garlic Kalamata Grilled Chicken Sandwich & Easy Cucumber Salad

6 Comments

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My grain free, dairy free, Garlic & Kalamata Olive Bread was a big hit.

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Also, surprisingly versatile.

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We had it with the chicken dish I posted last week.  We had it with salad, I had some for breakfast one day with some cold chicken, and then I used the last of it to make us these grilled chicken sandwiches.

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They were SO good! All of the flavors together really made for a fabulous sandwich. Tony had sharp cheddar and Brazilian Breakfast sheep’s milk cheese on his. I had Daiya Cheddar Style Shreds on mine along with the Brazilian Breakfast. We dipped them in spicy mustard and I have to say, it was the best sandwich I’ve had in a long time.

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The bread was sliced generously, so I ended up grilling on both sides twice to get the cheese to melt. Once with the lid on for both sides, and then again with the lid off on both sides to crisp the bread.

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The combination of cheeses with the slices of garlic and olives in the bread, along with the chicken was so flavorful.

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I also made a simple cucumber salad to go alongside our sandwiches. A crisp and clean salad works very well alongside a heavy sandwich.

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A little chopped spinach, sliced cucumbers, sliced cherry tomatoes, red onion, white balsamic, unfiltered extra virgin olive oil, and a couple grinds of pepper. Easy!

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It’s a real treat to have a grilled sandwich loaded with melting cheese when you’re gluten free or grain free, and dairy free.

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I’ve found that I can indulge in sheep or goat’s milk cheese a couple of times a month with no issues at all. The Daiya cheese is a nice treat as well. It melts like “real” cheese, although takes a bit longer, and has a pleasant flavor. However, it’s rather unpleasant in its raw form. Combined with the sheep’s cheese, it was excellent!

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If you’d like to make the Garlic & Kalamata Olive Bread, you can go here for my recipe.

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Grain Free ~ Garlic & Kalamata Olive Bread

9 Comments

2015-10-12 16.12.22

It isn’t surprising to me that there are 90 verses in the bible discussing bread in one way or another. Bread in the bible functions as a social bond. The giving of bread to another person is a major element of hospitality and serves as a sign of respect and concern.

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We’re told to go eat our bread with Joy. And we all know the miracle of Jesus feeding 5,000 people with 5 loaves of bread and two fish. Jesus is even referred to as the “bread of God who gives life to the world”. What’s my point?

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Well, not to make light of 90 verses in the bible of course, but bread is a big deal. It was important then and it’s important now for all kinds of reasons both biblical and otherwise. And it’s especially important to those of us who are gluten and grain free!

In fact, bread was one of the first things I set out to tackle when I started baking with gluten free ingredients. Gluten free was a challenge for sure, but baking grain free bread that resembles bread and tastes like “real” bread, consists of small miracles. It is not easy.

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I think I have finally created a couple of go-to grain free, dairy free bread recipes that are extremely pleasing to me. Now I can enjoy buns, crusty bread, french bread, garlic bread, french toast, toast, and cinnamon rolls just as much as the next guy. That’s important to me and from what I hear from other people, it’s important to them too.

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Bread is comfort. It’s filling, it smells fabulous, it feels amazing, it can be combined with absolutely mouth-watering delicious, ingredients.

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A few baguettes, goat cheeses, roasted garlic, and wine and you have the perfect cozy, social gathering. It’s the staple food of life. No one should ever have to go without bread.

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Many of us remember our mothers or grandmothers houses being filled with the smells of bread baking. Or walking down the street in a city on a cold day being led by our noses to a local bakery.

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Fresh rolls on the Thanksgiving dinner table. Fresh bread with a steaming bowl of soup… Bread smells like home. We need that in this hustle bustle world! Our families need to come home to a house full of comforting smells that they’ll remember for a lifetime. Smells that stir up deep, heartfelt memories long after we’re gone.

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Please don’t give up on being able to experience that. People panic when they’re told they can’t eat gluten and dairy. I hear that it’s too hard, too expensive, too irritating, it’s not fair, they don’t know how, they can’t bake…. don’t cheat yourself because you’re maybe a little bit overwhelmed or uneasy about starting something new.

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I have so many memories of people I love that are attached to food. There’s no way I’m willing to give up those traditions and the fabulous smells and reminders of my life with those people simply because of food allergies.

And you shouldn’t either.

You DO have it in you to bake, and cook, and build fabulous smelling memories. Start small and work your way up one loaf or roll or baguette at a time.

I believe in you!

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Grain Free Dairy Free ~ Garlic & Kalamata Olive Boule

2/3 Cup Arrowroot

1 Cup Sweet Potato Flour

3/4 Cup Coconut Flour

4 teaspoons Xanthan

4 teaspoons Double Acting Baking Powder

1 teaspoon Sea Salt

3 Tablespoons Active Yeast

2 Tablespoons Coconut Sugar

1/3 Cup Warm Water

6 Eggs, Separated

3 Tablespoons Grass Fed Gelatin

1/2 Cup Cool Water

3 Tablespoons Apple Cider Vinegar

1 Tablespoon Extra Virgin Olive Oil

1 Cup Kalamata Olives, sliced lengthwise in half

1 WHOLE Head of Garlic, cloves peeled and sliced

2 Tablespoons Dried Oregano

1 Tablespoon Dried Rosemary, crushed

#1.  Place a piece of parchment (enough to go up the sides) into a large bowl and set aside. Slice olives and peel and slice garlic cloves.

#2.  Measure all dry ingredients except  the yeast, sugar, and gelatin into a medium bowl and whisk. Set aside.

#3.  Separate eggs, placing whites in the a mixer bowl. Beat to stiff peak.

#4.  Measure the 1/3 cup warm water and add the yeast and sugar and stir until combined. Set aside.

#5. Measure 1/2 cup cool water (in a glass measuring cup or ramekin) and add the gelatin, stirring quickly to combine. Microwave for 40 seconds. Set aside.

#6.  Measure the apple cider vinegar and olive oil into the egg whites. Add the yeast mixture to the egg whites. Turn mixer on low and very slowly drizzle the gelatin mixture into the egg white mixture.

#7. Keeping the mixer on low, add the flour mixture and mix on low until combined (or you’ll have a dust cloud). Then, mix on medium high for 2 minutes.

#8.  Add the sliced olives, sliced garlic, oregano and rosemary, mix on medium to combine thoroughly.

#9. Scoop dough into the bowl with the parchment and lightly shape the dough into a round ball with wet hands. Do not pat down!

#10.  Place the Dutch oven (lid on- remove knob if plastic) on the middle rack of the oven and preheat to 500 degrees. While the oven is preheating, place the dough bowl on top of the oven and loosely cover with a kitchen towel.

#11.  When oven is preheated VERY CAREFULLY remove the lid and grab the bread dough by the corners of the paper and set it into the VERY hot Dutch oven. Replace the lid. Bake for 20 minutes.

#12.  After 20 minutes, remove the lid (set somewhere safe!), turn the oven down to 450 degrees and continue baking for 15 more minutes.

Remove bread from Dutch Oven and cool on wire rack . ***Allow the Dutch Oven to cool inside the oven or somewhere safe like inside the sink.

(Notes: I checked my bread halfway into the 2nd  half of the baking and felt it was getting dark quickly so molded a piece of foil over the bread for the last half of baking time. You may have noticed my loaf has a split down the middle. That is because I sliced a cross in the dough prior to baking. I didn’t have you do that in the recipe instructions because I think it causes the loaf to fall a bit. Next time I won’t cross the top. I also did not do an egg wash because I was fearful that because the oven was so  hot, it would burn the top of the bread.)

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One Grain & Dairy Free Bread Recipe ~ Three Ways

7 Comments

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I’ve tried very hard, but I am just not one of those people who can live on meat and vegetables alone. Sometimes we just need something to sink our teeth into that says, “comfort”. For me, that food item is bread.

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I can go days and days without it, but when I want it, my brain just won’t rest until I get it. I’ve tried on a few occasions to just sneak in a couple of pieces of Udi’s bread, but I am always greeted with swollen fingers and ankles the next day. Inflammation makes all Lyme symptoms much worse, so eating things that increase inflammation are hardly worth it.

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I have to abstain from grains, gluten, and dairy (and most potatoes, legumes, and very limited refined sugar…). That’s the reality, and there’s no way around it if I want to keep the inflammation at bay. Once you embrace the reality of your food limitations and recognize how they affect your body, life will be more enjoyable for you.

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A few weeks ago I set out to find a grain free bread recipe I could love. I had many fails but was pleased when I was finally able to share the Peasant Bread and Garlic Herb Twist recipes with you.

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Amazingly enough, the three bread recipes I’m sharing today – French Toast Bread, Hard Rolls, and Cinnamon Raisin Buns all come from the same basic bread recipe used for the Garlic Herb Twists. So really, it’s 1 recipe made into 4 types of bread!

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This makes it simple. Once you have all the ingredients on hand, you can bake to your heart’s content. I made the bread, the rolls, and the buns all in one evening. If you’re used to making your own bread, you’ll think it’s easy. If you’re not used to making your own bread, it will be a little bit of a challenge at first. There’s still the rising and baking time to be considered as well. You’ll get to know the dough the more you use it and before you know it, you’ll be impressing your family with all kinds of creations throughout the week.

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If you come up with some of your own unique ideas, shoot me an email at luvvinlyfe@gmail.com with pictures of your favorite bread made from my recipe and I will post it right here on the blog to share with others. There’s no reason for anyone with food allergies to go breadless.

Happy Baking!

Basic Grain Free, Dairy Free Bread Dough Recipe

1/3 Cup Arrowroot

3/4 Cup Sweet Potato Flour

1/2 Cup Coconut Flour

2 teaspoons Xanthan Gum

2 teaspoons Double Acting Baking Powder

1/2 teaspoon Sea Salt

1 1/2 Tablespoons Yeast

2 Tablespoons Coconut Sugar

1/3 Cup Dairy Free Butter

**

3 Eggs Separated

1 1/2 Tablespoons Grass Fed Gelatin

1/2 Cup Cool Water

1 1/2 Tablespoons Apple Cider Vinegar

**

(There are step by step photos on the Herb & Garlic Twist post)

Measure all of the dry ingredients into a medium bowl and whisk to combine. Measure the dairy free butter into the flour mixture and work through with your fingers quickly until it has a large, mealy appearance. Set aside.

Separate the eggs. Whites into a stand mixer with the whisk attachment, yolks into a small cup or ramekin. Beat the egg whites on high until they are very foamy and at least doubled in size, but not quite to soft peak stage. Add in the yolks and beat until completely combined, just a few seconds.

Next, in a medium ramekin or in a glass measuring cup, add the 1/2 cup of cool water. Sprinkle the gelatin over the top and whisk in thoroughly with a fork. Microwave for 20 seconds. Set aside.

Measure the vinegar into the egg mixture and turn the mixer on low. Very slowly drizzle the warmed gelatin mixture into the egg mixture until fully incorporated. Turn off the mixer and switch to the paddle attachment. With the mixer on low, add the dry ingredients to the egg mixture and beat on medium for about 1 minute. The dough will be soft.

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For all recipes, turn oven to 400 degrees while the dough is beating in the mixer.

French Toast Bread

I use this bread for french toast because I have yet to be able to make it rise as high as a “real” loaf of bread. It works perfectly though for french toast! It is absolutely delicious. Allow it to soak in your egg mixture for several minutes before frying and spreading generously with dairy free butter and your favorite pure maple syrup. 

Spray a bread loaf pan and line with parchment. I like to do this for easy removal. Scoop the bread dough out of the mixer with a spatula into the bread pan and spread out carefully without flattening the bread too much. It will expand when it rises and then expand into the corners even more while baking.

Spray a piece of plastic wrap with oil, lay over the top loosely, cover with a tea towel, and set on top of the stove to rise for one hour. After 60 minutes, remove the towel and plastic and place on the middle rack of the preheated oven and bake for 30 minutes. Allow to cool before slicing.

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Hard Rolls

While the bread dough is beating in the mixer preheat the oven to 4oo degrees and line a baking sheet with parchment. Flour the counter with either arrowroot flour or the sweet potato flour. Scoop the dough onto the counter and flour the top. Pat it lightly with the flour. Cut the dough in half, then each half in half and so on, until you have 8 equally sized pieces. Do not work the dough too much. Take each piece into your hand and kind of plop it back and forth cupping it to form a ball. Place on the parchment and continue with the rest. Spray a piece of plastic wrap, drape it over the rolls, cover with a tea towel, and allow to rise on top of the stove for 1 hour. After the 60 minutes, remove the plastic wrap and towel and bake in the preheated oven for 14-19 minutes, until golden on top and sides. Allow to cool for a few minutes before serving.

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Cinnamon Raisin Buns

*You will need raisins, cinnamon, coconut sugar, and dairy free butter. You will also need powdered sugar (I used corn free organic, if you have a Vitamix, you could also whiz up coconut sugar to powdered sugar), dairy free butter, and pure almond extract for the frosting.

In a small bowl, whisk together 1/3 cup of coconut sugar, 1/3 cup of dairy free butter, and a pinch of sea salt until smooth. Set aside.

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While the bread dough is beating in the mixer, preheat the oven to 400 degrees and spray an 8×8 baking pan (or a pie pan would work fine too) and line with parchment. Set aside. Flour the counter with either arrowroot or the sweet potato flour. Scoop the dough out of the mixer onto the floured counter and flour the top, patting the flour slightly around. Cut the dough in half, then in half again and so on, until you have 8 equal sized pieces. Working quickly, flatten each piece into a circle. Dollop the sugar and butter mixture equally on each piece and spread around with the back of a spoon leaving the edges empty.

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Sprinkle generously with cinnamon. Sprinkle with raisins (or leave them out, or add nuts, or whatever you like).

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Pick up a round of dough and put it in the palm of your hand. Grab the edges and squeeze them up and together like a dumpling. Press all the edges together and flip it over into your hand. Cup it to shape it a bit, and put it in the baking dish. Continue with the remaining dough rounds. Don’t worry about excess room in your pan. They will rise and then rise and then come together while baking.

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Once all of the buns are in the baking dish. Put a dollop of dairy free butter on each one. Sprinkle generously with coconut sugar and cinnamon, and then sprinkle with a pinch of sea salt.

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Drape a piece of loosely covered plastic wrap and a tea towel over the top and allow to rise on top of the preheating oven for 60 minutes. Remove the plastic wrap and tea towel and bake for 30 minutes draping with foil after the first 10 minutes. Allow to cool for about 15 minutes before frosting.

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Frosting: 2 Tbs of dairy free butter melted, 2 cups of powdered sugar (or powdered coconut sugar), about 2 teaspoons of pure almond extract. Whisk until combined, you may need a tiny bit of water to get it to drizzle/spreading consistency. Spoon over the rolls, wait a few minutes for it to set, and serve.

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Grain Free Biscuits ~ 2 Ways

10 Comments

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Happy Saturday! This week feels like it kind of went by in a whirlwind. Isn’t it strange how when you’re older life does that?

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Tony and I have been feeling kind of clunky the past two weeks so that has put a damper on things. Then, a couple of days ago I ended up with shingles. I haven’t had them in over a year and was really hoping that virus had gone dormant for good. Lyme Disease taxes the immune system and the reality is that along with it comes other unpleasant things. Throw in a little life stress and it’s the perfect storm.

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I’m not one to lie in bed sick unless I’m very, very, sick. I have a high tolerance for pain and illness. Not that I’m “special” or anything, I think that I’m just used to it, and I cannot stand being cooped up. So I’ve taken epsom salt baths, rested when I needed to, taken ibuprofen, slathered the shingles with Carmex (I’ve found it works great for pain and healing) and got on with life.

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I think that’s important when you have a chronic illness…the getting on with life part. I can choose to not do it, or I can choose to do it sick. So most of the time, I choose to do it sick and try my hardest to keep a positive attitude. Biscuits help.

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My husband was home a few more days than usual this week, which was nice. Thursday afternoon we drove to Steptoe Butte State Park so he could go hang gliding.

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He hasn’t been able to go much in the past two years so it’s important that he keeps up his skills.

Checking the wind speed and gusts.

Checking the wind speed and gusts.

Plus, we pay $5,000 extra per year on his life insurance policy because of the hang gliding. Go ahead and gasp, I did. And then some.

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So the goal is to get enough flights in every year to make it worth that ridiculous clause in his policy, not to mention the expense of the gear.

Takes about 30 minutes to set up the hang glider.

Takes about 30 minutes to set up the hang glider.

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My job is to help stabilize it now and then while he’s setting up so it doesn’t blow away. Then, when he’s ready for take off, I also need to help keep it balanced. The last time (my first time) we did this, it was gusty and the wind kept picking me up off the ground while I was trying to hold the hang glider down. We ended up having to scrap it because it was just too difficult and the weather was dangerous. Very nerve-wracking and made me question his sanity. But this time things went much more smoothly.

High tech wind direction equipment.

High tech wind direction equipment.

One more check for the best place to take off.

One last check for the best place to take off.

 

Suited up and ready. There's a parachute in the pack on his chest in case of an emergency.

Suited up and ready. There’s a parachute in the pack on his chest in case of an emergency.

I was shocked at how fast the wind took him up! I had planned to get step by step photos of his take off but before I knew it he was flying around.

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It wasn’t a too lengthy a flight this time because there wasn’t enough lift, but it was perfect for his first flight of the season. He had a safe landing, which is the important part. We ran out of time and wind for him to make another flight so we headed the hour and a half drive home so he could pack for another flight (on a plane) to LA the next day. He had been feeling wonky all day and unfortunately, some bug really got a hold of him because he was violently ill all night before his flight to California. Being the person he is, he mustered the energy to get on that plane Friday morning, and I don’t know how he did it.

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I would have been terrified I’d have to throw up in front of people.  A lesson for the rest of us…stock up on immune boosting aids when you get on a plane because you never know what someone is bringing on board.

But, one must earn a paycheck, so off he went.

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Romeo and Abigail had great fun running around in the field while Tony packed up the glider.

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I woke to Abigail’s feet in my face and song birds chirping this morning. We’ve been guaranteed to have a beautiful day and the next 10 days are supposed to be in the 60’s. Spring is early this year and you won’t get any complaints about that from me. I thought I would start the morning off with a batch of grain free biscuits. I had such luck with the first batch, I decided to experiment with another one.

And now I’m off to sun myself on the patio. Blue skies and sunshine. Food for the soul!

Grain Free Biscuits

*Makes 4 biscuits

1/2 Cup Coconut Flour

1/8 Cup Arrowroot

1 teaspoon Double Acting Baking Powder

1/8 teaspoon Sea Salt

1 Tablespoon Coconut Sugar

6 Tablespoons Cold Dairy Free Butter

3 Large Eggs, separated

Preheat oven to 375 degrees. Measure all the dry ingredients into a medium bowl and whisk to combine. Measure the butter, and work through quickly with your fingers until it has a somewhat large mealy texture.

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 With a mixer and whisk attachment, whisk the egg whites on high until frothy and doubled in size, just before they hit soft peak stage. Add the yolks and whisk until thoroughly combined, about 20 seconds. Pour the egg mixture on top of the flour mixture.

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Fold with a spatula, just until combined.

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 At this point you will say, “April, there’s no way this runny mixture is going to turn into biscuit batter”, but it does. Let it sit for 5 minutes. Line a small baking sheet with parchment paper. Use a 1/4 cup measuring cup or scoop to scoop out four biscuits.

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Bake for 17 minutes.

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Allow to cool for 20-30 minutes. They’re a bit fragile when they come out. You could probably safely cut them while warm after 15 minutes.

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Grain Free Frosted Blueberry Orange Biscuits

1 Cup Coconut Flour

1/3 Cup Arrowroot

1/3 Cup Sweet Potato Flour

1/4 Cup Coconut Sugar

1 Tablespoon Double Acting Baking Powder

1 1/2 teaspoons Baking Soda

1/4 teaspoon Sea Salt

1/2 teaspoon Xanthan Gum

1/2 teaspoon Ground Cinnamon

3/4 Cup Cold Dairy Free Butter

2 Eggs, separated

Zest of 1 Medium Orange

Juice of 1 Medium Orange (1/4 Cup)

1 teaspoon Pure Vanilla Extract

1 1/2 Cups Frozen Blueberries

Preheat oven to 375 degrees. Line a pie dish with parchment paper and spray (under and over).

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Measure all dry ingredients into a medium bowl and whisk. Measure butter. Work through with fingers quickly until combined and mealy.

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Whisk eggs in a stand mixer until they reach soft peak. Add egg yolks and whisk to combine. Add zest and orange juice.

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Pour we ingredients over dry ingredients. Fold just until combined.

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Quickly fold in frozen blueberries just until combined. The blueberries will stiffen the batter if you take it too slowly.

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With a 1/4 inch scoop, generously scoop 9 biscuits from the batter into the prepared pan starting in the middle.

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Bake for 27 minutes. You may have to lay a piece of tin foil over them the last 10 minutes.

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In a small bowl melt 1 Tablespoon of dairy free butter. Add the juice of 1/2 orange and 1 Cup of corn free powdered sugar. Stir until combined.

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Drizzle over the biscuits once they have cooled for 15 minutes.

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Allow to cool completely before serving.

Grain Free Garlic & Herb Twists

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These are the rolls on day two. I was so excited to eat them I forgot to take the opening shot the night before. Ha!

These are the rolls on day two. I was so excited to eat them I forgot to take the opening shot the night before. Just as delicious day two warmed, with a bit of dairy free butter.

Bread is finally back on our table and it has been a divine experience.

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I was worried there for a while when I took grains out of my diet, but not anymore. These Garlic & Herb Twists are delicious and I’d be willing to bet that 9/10 people wouldn’t have a clue that they are grain free and dairy free.

 They’re soft, have a very nice crumb, a good bounce like a “real” roll,  and are very flavorful with the perfect combination of herbs, sea salt, and olive oil. Most of us find such comfort in a good piece of bread.

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These could be made a variety of different ways with a variety of herbs and add ins. Get creative!

Grain Free Garlic & Herb Twists

*Grain Free *Gluten Free *Dairy Free *High Protein

1/3 Cup Arrowroot

3/4 Cup Sweet Potato Flour

1/2 Cup Coconut Flour

2 teaspoons Xanthan Gum

2 teaspoons Double Acting Baking Powder

1/2 teaspoon Sea Salt

1 1/2 Tablespoons Yeast

2 Tablespoons Coconut Sugar

1/3 Cup Dairy Free Butter

**

3 Eggs Separated

1 1/2 Tablespoons Grass Fed Gelatin

1/2 Cup Cool Water

1 1/2 Tablespoons Apple Cider Vinegar

**

1/4 Cup Olive Oil

1 Tablespoon Garlic Powder

1 Tablespoon Dried Oregano

1/2 Tablespoon Dried Basil

1/2 teaspoon Sea Salt

Measure all of the dry ingredients into a medium bowl and whisk to combine. Measure the dairy free butter into the flour mixture and work through with your fingers quickly until it has a large, mealy appearance. Set aside.

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Separate the eggs. Whites into a stand mixer with the whisk attachment, yolks into a small cup or ramekin. Beat the egg whites on high until they are very foamy and at least doubled in size, but not quite to soft peak stage. Add in the yolks and beat until completely combined, just a few seconds.

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Next, in a medium ramekin or in a glass measuring cup, add the 1/2 cup of cool water. Sprinkle the gelatin over the top and whisk in thoroughly with a fork. Microwave for 20 seconds. Set aside.

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Measure the vinegar into the egg mixture and turn the mixer on low. Very slowly drizzle the warmed gelatin mixture into the egg mixture until fully incorporated. Turn off the mixer and switch to the paddle attachment. With the mixer on low, add the dry ingredients to the egg mixture and beat on medium for about 1 minute. The dough will be soft.

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Next, line a medium baking sheet with parchment and set aside. Flour a board or counter with arrowroot. Scoop dough onto the arrowroot and lightly flour the top. Very lightly knead the dough quickly to form a loaf, it will not get completely smooth, don’t over work it. Cut the loaf into 8 equal pieces.

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Preheat the oven to 400 degrees.

Working with one piece at a time and a little more arrowroot, lightly and quickly roll the dough into a strip about 6 inches or so and then roll into a spiral. Place on the parchment covered baking sheet and repeat for the remaining 7 pieces.

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Next, in a small bowl mix together the olive oil, garlic, herbs, and salt and set aside.

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Spray a piece of plastic wrap with oil and drape over the unseasoned twists. Drape with a tea towel and place on top of the stove (that is preheating) to rest and rise for 60 minutes.

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Remove the plastic and towel, brush the tops of the twists evenly and generously, using all of the topping. and bake for 15-20 minutes until browned. Don’t overcook!

After the rise.

After the rise.

After seasoning and prior to baking.

After seasoning and prior to baking.

I served mine with zucchini noodles and meatball sauce.

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The zucchini noodles are incredibly easy and delicious! You can go here for more information on the spiralizer.

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For the meatball sauce I made a super simple baked meatball and used 2 jars of gluten-free, organic, spaghetti sauce. 1 pound of ground beef,  egg, a couple of tablespoons of chopped onion, herbs of your choice (I used oregano and basil), garlic powder, and salt and pepper. Mix it all together, form small meatballs and place them on a parchment lined baking sheet. Sprinkle with  a little more salt, garlic powder, and oregano.

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 Bake them in a preheated 325 degree oven for about 25 minutes and then plop them into a pot with your sauce. Simmer for 2 hours. I also like to season the sauce a little at the end with herbs and a bit of garlic.

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