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Baking gluten free

Rosewill Breadmaker For Gluten Free Bread

Karen · 299 Comments

I received a Rosewill RHBM 15001 Breadmaker in exchange for this post. However, all opinions are my own. 

I have been trying out this Rosewill Breadmaker for about a month now, making gluten free bread from mixes and from recipes.

Rosewill RHBM-15001 Breadmaker

The Rosewill RHBM-15001 Breadmaker is a good little machine to have around if you want to experiment with different gluten free breads. The Rosewill RHBM-15001 Breadmaker sells for $59.99 on Amazon and is eligible for free shipping with Prime. It has several settings pre-programmed in, including the Gluten Free setting. The gluten free setting only kneads the bread batter one time, and lets it rise, then bakes it. Here are some of the features of this breadmaker:

  • Adjustable crust control: light, medium or dark;
  • Cool touch housing , PC viewing window;
  • Single mixing blade, rectangular bread pan with height ×thickness(145mm × 0.8mm);
  • Direct current motor for quiet operation;
  • Stainless steel heating element;
  • LCD display;
  • With gluten free menu;
  • 6 buttons and with 12 digital programs, full auto process control bread making ;
  • 12 digital programs: Basic, French, Whole Wheat, Quick, Sweet, Gluten-free, Rapid Bake, Dough, Jam, Cake, Sandwich, Bake;
  • 10 minutes electric power cut off memory function.
  • 60 minutes warm-keeping and 13 hours programmable delay timer function;
  • Removable fruit & nut automatic dispenser
rosewill breadmaker
The Rosewill Breadmaker is easy to use. There are easy to follow instructions included in the user manual.

 

gluten free bread baked in rosewill breadmaker
This is what a loaf of bread looks like when cooked in the Rosewill RHBM 15001 Breadmaker

The gluten free bread loaf above was made using the Dr. Schär Bread Mix. All of the bread mixes and recipes that I have used have created a really thick dough. Because the gluten free bread mix is so thick, I have had to scrape the sides of the pan down several times with a silicone spatula while it is in the knead mode. It’s not hard to do, and the user manual says you may have to do that, so I am assuming it is normal for thick bread doughs. I have been satisfied with this bread maker and would recommend it to others who want to make some home made gluten free bread.

BUY IT! You can purchase the Rosewill RHBM 15001 at Amazon for $59.99 and get free shipping if you are a Prime member. 

WIN IT! One lucky reader will win a Rosewill RHBM 15001 Breadmaker! Use the Giveaway Tools form to enter. Good Luck!

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Filed Under: Baking gluten free, Giveaway, Reviews

Brazi Bites Gluten Free Cheese Bread

Karen · 2 Comments

If you are like me and have been eating gluten free for years, then you may just be as excited as I am about this new product. These little dough balls are ready to bake for a delicious hot bread for snacking, or as a bread roll for dinner, or any time in between.

Brazi Bites logo BestFabgrandpa and I received a bag of each variety of Brazi Bites, and that night we baked some of them up for our afternoon snack. They disappeared very quickly, and left us wanting more. It took some real will power to not just go back in the kitchen and put the rest of them in the oven that day.

Brazi Bites come in three varieties: Fire Roasted Jalapeño, Original, and Bacon

Three delicious flavors!
Three delicious flavors!

All of the ingredients in Brazi Bites are naturally gluten free, and are 100% natural, so you don’t have to worry about getting “glutened”. They take only 20 minutes to cook up, so they are the perfect hot snack to serve when you have company drop in.

Perfectly bite sized bits of yum!
Perfectly bite sized bits of yum!

The business of bites began when Brazilian native Junea Rocha moved to the US in 2005 to be with her husband Cameron. Junea really missed the cheese bread she enjoyed throughout her life in Brazil. Once a secret family recipe was secured from her mother, she and Cameron got to baking. After much trial and error, researching and accessing the best ingredients, the couple finally made a perfect batch; in fact they were so perfect that they ate them all before they could even cool!

While they are not yet available in every market area (and sadly they are NOT available in my area, boo hoo!), you can find out if they are available in your area here.  Brazi Bites can be on your table tonight. And, if there is no retail outlet for them near you, you can print off the information sheet for your local grocery manager so they can get them from natural foods distributors throughout the U.S. I’m taking the sheets to the stores near me so hopefully I can have some Brazi Bites again soon.

 

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Filed Under: Baking gluten free, Reviews

9 Yummy Easy Desserts For Christmas

Karen · 7 Comments

dessert collage

Someone sent me a huge box of lemons the other day. I mean, there were probably about three dozen Meyer Lemons in the box. I decided that the best use for some of them would be a lemon cake, and here is what I came up with.

Double Lemon Cake
Double Lemon Cake

Gluten Free Double Lemon Cake

1 box of your favorite gluten free yellow cake mix (I used Betty Crocker but any gluten free yellow cake mix will do.

2/3 cup lemon juice

3 eggs

1 stick of butter or margarine

1 teaspoon vanilla extract

1 teaspoon lemon extract

1/4 cup sugar

1/3 cup gluten free flour (any kind you have on hand)

1 16 oz jar of Lemon Curd or make your own

1 pint heavy cream

1 teaspoon vanilla

1/4 cup sugar

Make the cake according to directions on the back of the box, except substitute the 2/3 cup lemon juice for the water, and add 1/4 cup sugar. Spray two 8″ or 9″ cake pans with olive oil spray, then coat the pans with gluten free flour. Divide the cake batter evenly between the two pans. Bake in a 350° oven for 25-35 minutes. Let the cake layers cool completely.

Pour the heavy cream into a large mixing bowl. Add the vanilla and sugar. Beat on high speed with an electric mixer until the cream is thickened.

Place on cake layer on a cake plate, top down. Spread 1/2 of the lemon curd on the layer, then spread half of the whipped cream over the lemon curd. Place the second layer top up on top on the first layer. Spread with the rest of the lemon curd and whipped cream. Refrigerate until serving.

Here are some more yummy desserts to serve at your holiday parties:

Peanut Butter Fudge from Being Alison:

Easy Peanut Butter Fudge
Easy Peanut Butter Fudge

Sheri from Kidsumers makes this beautiful fruit dessert:

 

Fruit Tart
Fruit Tart

Dianna from Oy Vey A Day has an easy to make Hershey Kiss Pretzel Twists:

Hershey Kiss Pretzel Twists
Hershey Kiss Pretzel Twists

Sheila from Sheilacakes makes these Caramel Walnut Crumbly Bars:

ccc
Caramel Walnut Crumbly Bars

I found the recipe for Cat’s  Mini Ditch Apple Waffle Pies at Food Family & Finds:

Mini Dutch Apple Waffle Pies
Mini Dutch Apple Waffle Pies

Just take a look at this roll up from Simply Gluten Free:

Tiramisu Roulade
Tiramisu Roulade

This beautiful Caramel Cake from Fudge Ripple made me think of the ones my mother used to make:

Caramel Cake
Caramel Cake

Finally, this Chocolate Lasagna from Hugs & Cookies XOXO makes my mouth water:

Chocolate Lasagna
Chocolate Lasagna

 

 

 

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Filed Under: Baking gluten free, Recipes

Gluten Free Pumpkin Bread

Karen · 3 Comments

Gluten Free Pumpkin Bread
Gluten Free Pumpkin Bread

I decided to try making some pumpkin bread with some of the pumpkin I have been cooking for what seems like forever.  At least now I am finished with preparing the pumpkin and I can just enjoy using it to bake with and eat.

I searched online for a recipe, and took a little bit from several different ones to come up with what I ultimately used here. It made the house smell sooo good while it was baking, and tasted so very good with a smear of butter after it was cut.

Gluten Free Pumpkin Bread
Recipe Type: Quick Bread
Cuisine: American
Author: Karen Eidson
Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hour 5 mins
Ingredients
  • 2 1/2 cups Almond Flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3 eggs
  • 1/2 cup honey
  • 2 cups cooked mashed pumpkin
  • 1 tsp vanilla
Instructions
  1. Stir all the dry ingredients together in a mixing bowl.
  2. Place eggs in a small bowl. Beat them until smooth.
  3. Add honey, pumpkin and vanilla to the eggs and stir well.
  4. Add wet ingredients to the dry ingredients and stir well.
  5. Spray a loaf pan with oil.
  6. Pour batter into loaf pan.
  7. Bake in 350 degree oven for 55-60 minutes.
Notes
Variation: add 1/2 cup chopped wal-nuts or pecans
3.2.1255

 

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Filed Under: Baking gluten free, Recipes

GlutenFree Homemade Peach Cobbler Recipe

Karen · 16 Comments

image

Last week, I found a roadside market where they were selling fresh fruits and vegetables. They had the best smelling peaches I have found in a very long time. Today, I decided to use the peaches to make a gluten free home made peach cobbler. Oh, was it ever good!

Here is the recipe so you can make one for yourself:

Gluten Free Peach Cobbler
6-8 fresh ripe peaches (about 2 to 2.5 cups canned or frozen)
4 tablespoons butter
1 cup sugar
3 Tablespoons cornstarch
1-2 teaspoons cinnamon
1 cup water or milk
1/2 cup sugar
6 tablespoons butter
1  cup Pamela’s Baking & Pancake Mix

Peel and slice the peaches. Put them in a medium saucepan with 4 tablespoons butter, the corn starch, and the cinnamon. Stir until sugar is mixed in well with the sliced peaches. Cook on medium heat until peaches are hot and the corn starch has thickened the sauce in the pot.

Meanwhile, melt the 6 tablespoons of butter and pour it into the bottom of an 8X8 inch pan. Mix together the water or milk, the 1/2 cup sugar, and 1+cup of Pamela’s Baking and Pancake Mix. Mix well, and pour the batter over the melted butter. DO NOT STIR. Pour the peach mixture over the batter in the pan. DO NOT STIR. Put the pan into a preheated 400° oven. Bake for 30 minutes, or until golden brown. I like to sprinkle mine with a little bit of sugar before baking.

This recipe works with just about any fresh fruit. What is your favorite?

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Filed Under: Baking gluten free, Recipes, Southern recipe

Gluten Free Cranberry Tangerine Quick Bread Recipe

Karen · 5 Comments

gluten free cranberry tangerine bread recipe

With Thanksgiving right around the corner, I wanted something that would put me in the holiday mood today. This gluten free quick bread was just right for that. Cranberries, tangerines, and sharp cheddar cheese combine to make a really good, flavorful bread.

all the ingredients for cranberry tangerine bread

I cheated on this quick bread because I used a mix for the starting point. This one is Hodgson’s Mill All Natural & Delicious Multipurpose Baking Mix. Here is the recipe I use:

Gluten Free Cranberry Tangerine Quick Bread

2 cups gluten free baking mix (I used Hodgson’s Mill but you can use your favorite gluten free mix)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

2/3 cup sugar

1 egg

1 tsp vanilla

1/3 cup milk

2 cups whole cranberries

2 whole tangerines

2 cups shredded sharp cheddar cheese

To get started, put the cranberries in a food processor and coarsely chop.

chop cranberries coarsely in a food processor
Chop the cranberries

Remove the stem end of the tangerines:

remove stem end of tangerinesCut the tangerines in quarters, and chop in the food processor. Do not remove the peels before processing.

cut tangerines in quarters and process
Process tangerines until peel is shredded

Process until the peel is shredded:

process tangerines until peel is shredded
Tangerine pulp

Combine the baking mix, salt and baking powder. Set aside. In a medium bowl, beat together butter and sugar until fluffy. Add egg, vanilla, and milk, and beat well. Beat in the dry ingredients. Add the chopped fruits and continue beating until they are mixed in well. Stir in the grated cheese. The batter will be very stiff and thick.

cranberry tangerine quick bread
The batter will be very thick

Spoon batter into greased baking pans. Bake in a 375 ° oven for 35-40 minutes. Remove from oven and let cool completly. Serve plain or with cream cheese frosting if desired. Makes 2 small loaves or one large.

cranberry tangerine bread
Fresh from the oven

gluten free cranberry tangerine quick bread

 

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Filed Under: Baking gluten free, Recipes, Southern recipe

Gluten Free Coconut Cream Pie

Karen · 14 Comments


Just because I love this post, and loved this pie, I am reposting this today for your reading pleasure!

Ok, so I feel like this is really cheating, because all the ingredients for making Coconut Cream Pie are naturally gluten free. You just have to make sure the corn starch you use says “gluten free” on the label.

I love coconut cream pie, but I rarely make one. There has to be just the right alignment of the stars and the moon, and it has to be a chilly winter night, for me to even consider making one. That’s because you have to bake the coconut, bake the pie shell, then stir the filling over the hot stove. Do you hear me, Fabgrandpa? There is a LOT of work involved in making this pie.

First you have to get a coconut at the store. You could use packaged grated coconut, but if I am going to do this, I am going to do it RIGHT. Use an ice pick to poke holes in the “eyes” of the coconut, then pour the juice, or milk, into a bowl. Place the coconut on a baking sheet and put it in a 450 degree oven for twenty minutes. Then, using potholders, wrap the coconut in a kitchen towel, take it outside, and smash it with a hammer. You can really work out a lot of frustrations in the making of this pie. If anyone ever gives you a home made coconut pie, and tells you that they grated the coconut themselves, you might want to tip-toe away from them and sit over in the corner by your self out of their way. Know what I mean?

Ok, so you have roasted and smashed your coconut. Take a sharp knife and separate the coconut meat from the hard shell.

Once you get the hard shell off, use the knife to peel off the brown side of the meat. Then, you can grate it until you have about a cup of grated coconut.

Meanwhile, take your frozen gluten free pie crust out of the freezer and let it thaw to room temperature. At this point you can cuss up a storm because the dang thing is all broken. &*&@#$!!! Always, they are broken, so why are you surprised?

When the pie shell has thawed, put it in the oven at 350 degrees and bake for 25-40 minutes until browned. Take it out of the oven and set aside.

Now you are ready to make the filling. You’ll need:


1 and 1/2 cups sugar
4 tablespoons of gluten free cornstarch
a dash of salt
1 5 oz can of evaporated milk
the coconut milk you drained out of the coconut
enough water to add to the milk and coconut milk to make 1 and 1/2 cups
3 eggs, separated
3-4 tablespoons butter or margarine
1 teaspoon of vanilla

Mix all the dry ingredients together, then put the milk, coconut milk, water and dry ingredients in a saucepan over medium heat. Cook, stirring constantly, until thickened. Beat the egg yolks. Add a small amount of the hot filling to the bowl with the egg yolks, then stir it all back into the pot. Cook and stir two minutes more. Add the butter and vanilla and coconut and stir well. Pour into the baked pie shell.

To make the meringue, you need the 3 egg whites, 1/4 cup of sugar, 1/2 tsp of cream of tartar, and a dash of salt. Put the egg whites, cream of tartar, and salt into a mixing bowl. Beat with an electric mixer until stiff. Add the sugar a little at a time until it is all mixed in. Spread the meringue on top of the filling, making little curls and stuff on top:

Put the pie on a cookie sheet and place in a 450 degree oven for 15-20 minutes until the meringue is browned:

The pie is now done. But, then you are just started in cleaning up the kitchen:
Dang it.

Dockers - Holiday Savings Guide

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Filed Under: Baking gluten free, Recipes Tagged With: glute free pie crust, gluten free coconut pie, gluten free recipe, Recipes

Why, Yes, That IS a Gluten Free Cake!

Karen · 4 Comments

mmmmm, cake!

I haven’t been cooking much lately, other than the regular meals all hum drum, like meatloaf, baked chicken, catfish (yes, still eating it), and pork chops. I haven’t been experimenting with recipes, or making up my own, just because I have been working so much and just want to get it on the table.

So, today, I had a day off. I was yearning, craving, something sweet and gooey, so I looked in the pantry and found a gluten free cake mix, some frosting, and gluten free raspberry filling (I usually use that to make a sort of cobbler).  And then my brain started swirling and spinning, thinking, “A gluten free lemon raspberry cake would be soooo goood!”  I also thought to myself, “I better make it and eat it before that doctor down in Flagstaff tells me I shouldn’t eat crap like that anymore, gluten free or not.

lopsided, but delish!

I baked the cake according to the directions on the package for high altitude. It came out great, except for being a little lopsided. I fixed that by using a huge knife and cutting off the bump (it made a delicious treat for me!). Because this mix only makes one layer, I cut it in half to make two layers for half a cake.  I spread a generous portion of the raspberry filling between the layers, then frosted the whole thing with the lemon frosting.

not as pretty as I imagined, but it is gluten free.

The finished product did not turn out as pretty as I had imagined in my head,  but it tasted very good. The raspberry filling squished out in places through the frosting. Oh, well…..

Raspberry Lemon Gluten Free Cake
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Filed Under: Baking gluten free, Life on the road Tagged With: baking, cake, Gluten Free, Life on the road

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