Gluten Free Recipes

Caesar Salad with Gluten-Free Croutons

19.06.2013.

A classic, homemade Caesar salad with gluten-free croutons. 

Caesar Salad with Gluten-Free Croutons

Caesar Salad Dressing:

  • 1 egg yoke coddle (instructions for how to coddle an egg are below)
  • ¼ teaspoon sea salt
  • 1 teaspoon coarsely ground black pepper
  • 4 garlic gloves
  • 2 anchovies or anchovy paste (optional)
  • ½ tablespoon Dijon mustard
  • 2 tablespoons fresh squeezed lemon juice
  • 1 teaspoons Worcestershire sauce (Lea and Perrine’s is gluten-free)
  • ¼ cup olive oil or safflower oil
  • ½ tablespoon red wine vinegar

Add all ingredients to the bowl of a food processor. Pulse until well combined and garlic is minced, approximately 4-5 short pulses (roughly 3 seconds each).

Gluten-Free Croutons:

Preheat oven to 350 degrees.

Cut 4 slices of Breads From Anna bread into approximately 1 inches cubes (the Classic Herb is especially delicious for croutons).

Dry bread cubes in the oven for approximately 20 minutes. 

Remove from oven and drizzle with olive oil, place back in the oven until golden in color, approximately 10 minutes.

Cheese:

½ cup of your favorite grated Parmigiano-Reggiano. I grate my own using the food processor.

Lettuce:

Wash and dry 2 large heads of Romaine lettuce, discarding outer leaves if they are wilted and dry.  

Arugula is also a very nice addition and according to you taste, one head of Romaine could be replaced with 4 cups of Arugula.

Place clean lettuce in a large bowl.

Drizzle dressing over lettuce and toss, add cheese and toss again, add croutons and toss one more time.

Serve on a chilled plate if possible.

 

How To Coddle an Egg: 

The best description for how to coddle an egg I found on the following website http://whatscookingamerica.net/Eggs/CoddledEgg.htm

Instructions:

Bring a very fresh egg to room temperature by immersing it in warm water (otherwise it might crack when coddled).

Place the egg in a small bowl or mug and pour boiling water around the egg until it is covered.

Let stand for exactly 1 minute. Immediately run cold water into the bowl until the egg can be easily handled; set aside.

Carefully remove eggs from shell and whisk them together with the rest of the vinaigrette in a bowl.

Gluten Free Buttermilk Biscuits

07.06.2013.

A gluten-free version of a classic. This biscuit recipe is not only delicious, it's versatile! We've offered up a few suggested variations but the possibilities are endless.

INGREDIENTS:

  • 1¼ cups Breads From Anna Gluten, Soy, Rice, Corn, Diary Free Mix 
  • ¾ cup potato starch
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon of your preferred sweetener (sugar, honey, maple syrup)
  • ½ teaspoon salt (optional)
  • ½ cup vegetable shortening
  • 1 cup buttermilk (or non-dairy substitute such as almond or coconut milk)
  • ½ teaspoon xanthan gum
DIRECTIONS:
  1. Pre-heat oven to 450°F. 
  2. Combine mix, baking powder and salt in large bowl. Mix well. 
  3. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Stirring with fork, add milk until mixture leaves sides of bowl and forms a soft, moist dough.
  4. Toss dough on a surface lightly dusted with potato starch until no longer sticky. 
  5. Roll or press dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place on greased cookie sheet. 
  6. Bake 8 to 12 minutes or until light golden brown. Serve warm.

SUGGESTED VARIATIONS: 

Gluten Free Cheddar Biscuit
Add 1 cup sharp cheddar cheese, herbs, and garlic. 

Gluten Free Buttermilk Biscuit

Top with a generous spreading of your favorite preserves. 

Gluten Free Biscuit Breakfast Sandwich
           
Use a biscuit to make your own breakfast sandwich. 

Gluten Free Sugar Cookies

10.05.2013.

Gluten-free sugar cookies are the perfect sweet treat for those times you're feeling indulgent. Our recipe is easily modified to be dairy-free as well. We even have a wonderful dairy-free icing recipe available upon request. 


Yield: approximately 60 cookies
Total prep time (active and inactive): 3 hours

INGREDIENTS:
  • 1 ½ cup butter or your favorite non-dairy substitute
  • 2 cups maple sugar, or your favorite sweetener (you may also use regular sugar, but we like to promote the healthiest possible ingredients, even when is comes to a sugar cookie!) 
  • 2 tablespoons vanilla extract
  • 1 tablespoon almond extract (you can also use lemon or orange extract)
  • 4 eggs
  • 3 cups of Breads From Anna Gluten, Corn, Dairy, Soy & Nut Free Mix
  • 2 cups potato starch
  • 2 teaspoon baking powder
  • 1 teaspoon salt 
 
DIRECTIONS: 
  1. In a large mixing bowl combine shortening, sugar, vanilla extract, almond extract, and eggs. Cream until smooth.
  2. Add Breads From Anna Gluten, Corn, Dairy, Soy & Nut Free Mix, potato starch, baking powder, and salt. Blend until well combined. 
  3. Cover and chill for 1 hour, or overnight. 
  4. Once chilled, preheat oven to 400 degrees.
  5. Roll out dough on floured surface (use potato starch to flour surface), 1/4-1/2 thick. Sprinkle potato starch as needed to prevent dough sticking to rolling pen and surface. Cut into shape with any cookie cutter.
  6. Place cookies 1 inch apart on parchment paper lined cookie sheets.  
  7. Bake 6-8 minutes, cool completely.
For a truly decadent non-dairy icing recipe email rosie@breadsfromanna.com!  

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Gluten Free Asparagus and Spinach Quiche

09.04.2013.

This asparagus and spinach quiche prepared with our Gluten Free Pie Crust Mix is perfect for weekend brunch, holiday breakfast, or just because. 

INGREDIENTS:

  • 1 (9 inch) pie crust (Breads From Anna Gluten Free Pie Crust Mix)
  • ¾ cup oil (for crust mix) 
  • ¼  cup milk or water (for crust mix) 
  • 1 tablespoon butter (or two tablespoons of canola oil)
  • 3 shallots minced (or ½ onion mined) 
  • ½ red pepper 
  • ½ bunch asparagus (ends broken off) 
  • 1 tablespoon minced garlic (approximately 2-3 cloves)
  • 1/3 cup fresh parsley, finely chopped
  • 9 ounces of fresh spinach wilted
  • 5 eggs (4 eggs for filling and one lightly beaten for brushing crust)
  • ¾ cup milk (or non-dairy alternative, coconut milk works very well)
  • 1 cup of cheddar cheese chopped into small pieces
  • ½ cup shredded Parmesan cheese
  • 1 teaspoon salt 
  • ½ teaspoon pepper
  • Optional: 4-6 ounces smoked salmon or chicken

DIRECTIONS: 
  1. Heat oven to 375 degrees.
  2. Follow package instructions for preparing Breads From Anna Gluten Free Pie Crust.
  3. Bake pie crust for 10 minutes to set.
  4. While pie crust is baking, heat oil and/or butter in a large skillet over medium heat until hot. Add onion and cook 3 minutes. Add asparagus and cook approximately 5 minutes. Add the garlic and cook another 1-2 minutes (do not let garlic brown, this will cause it to taste bitter). Add spinach and wilt, takes approximately 1-2 minutes. Remove from heat, stir in parsley.
  5. In a medium bowl, whisk eggs until blended, whisk in milk or non-dairy alternative. Add a dash of salt and pepper. Add cheddar cheese and stir to combine.
  6. Spread out spinach, asparagus, shallot, garlic, and parsley mixture over the bottom of the pie crust; pour in egg and cheddar cheese mixture. (If adding salmon or chicken do so now). Sprinkle Parmesan cheese on top.
  7. Bake at 375 degrees for 30-40 minutes or until set and knife inserted in the center comes out clean. Cool on a wire rack for 10 minutes.

Gluten Free Chocolate Macaroons

02.04.2013.

Satisfy your sweet tooth with Anna's favorite chocolate macaroon recipe. Naturally gluten-free, these are a sure crowd-pleaser. 

Yield: approximately 14-16 cookies

INGREDIENTS: 

  • ½ cup semi-sweet chocolate pieces
  • 2 jumbo or extra large egg whites
  • Pinch of sea salt
  • ½ cup and 2 tablespoons maple crystals, ground
  • ½ teaspoon vanilla
  • 1 cup unsweetened shredded coconut
  • ¼ cocoa powder, sifted

DIRECTIONS: 

  1. Pre-heat oven to 350 degrees Fahrenheit, line a cookie sheet with parchment paper, lightly greased.
  2. Using a double boiler, melt chocolate and set aside to cool.
  3. In a medium bowl, add salt to egg whites and beat with electric mixer until stiff, but not dry.
  4. Using a spatula, fold in maple crystals slowly; gently stir in vanilla and coconut.
  5. Add cocoa powder and cooled melted chocolate. Gently stir to incorporate all ingredients.
  6. Using a 1 ounce ice cream scoop, scoop out cookies onto cookie sheet leaving room for slight spread.
  7. Bake 20 minutes. Cool and serve.

Gluten Free Irish Soda Bread

04.03.2013.

Gluten free twist on a classic Irish Soda Bread with raisins, currants and toasted caraway seeds. 


INGREDIENTS

Dry Ingredients:
Wet Ingredients:
  • 1 ½ cups buttermilk
  • 2 large eggs
  • 2 tablespoons vanilla
  • 1 ½ cups raisins or currants (soak in boiling water for 5 minutes, drain well)
  • 1 teaspoon caraway seeds toasted (optional)
 

DIRECTIONS

1) Preheat oven to 350 degrees and oil bread dome or loaf pan.
2) Whisk all dry ingredients together.
3) Blend all wet ingredients (except raisins/currants) and add to dry. Blend by hand until well combined and batter is without lumps. Add raisins/currants until well combined.
4) Spread batter out evenly into bread dome or loaf pan.
5) Bake for 1 hour. Internal temperature should be between 200-220 degrees.


 

Gluten Free Peanut Butter Brownies

13.02.2013.

Mix up our Gluten Free Black Bean Brownies with a delicious peanut butter swirl!  

Peanut Butter Brownie


INGREDIENTS

Brownies:
Peanut Butter Batter:
  • 8 ounces peanut butter
  • 2 large eggs
  • ½ cup sugar
  • 2 tablespoons starch (potato, corn or arrowroot)


DIRECTIONS 

Peanut Butter Batter: 
1) Preheat oven to 350 degrees and grease a 9x13 or 2 8x8 baking pans.
2) Blend all peanut butter batter ingredients until smooth with hand or counter top mixer. Set aside.

Brownies:
1) In a medium size mixing bowl, combine all wet brownie ingredients and lightly pulse in the bowl of a food processor.
2) Add in brownie mix.
3) Pour half the brownie batter into pan.
4) Pour and spread peanut butter batter over the brownie batter.
5) With the remaining brownie batter place dollops of brownie batter on top of the peanut batter, do not spread to cover.
6) With a knife cut through the batter to create a marble effect, make four to five cuts.
7) Bake for 40-55 minutes.

Gluten Free Cream Cheese Brownies

12.02.2013.

Mix up our Gluten Free Black Bean Brownies with a cream cheese swirl and a strawberry and raspberry topping!  


INGREDIENTS:

Brownies:
Cream Cheese Batter:
  • 1 8 ounce package of cream cheese
  • 2 large eggs
  • ½ cup sugar
  • 2 tablespoons starch (potato, corn or arrowroot)
Topping:
  • 2 cups raspberries
  •  1 cup strawberries
  •  ⅓ cup sugar
  • ¼ cup starch (potato, corn or arrowroot)

DIRECTIONS: 

Cream Cheese Batter:
1) Preheat over to 350 degrees and grease a 9x13 or 2 8x8 pans.
2) Blend all cream cheese batter ingredients until smooth with hand or counter top mixer. Set aside.

Brownies:
1) In a medium size mixing bowl, combine all wet ingredients and lightly pulse in the bowl of a food processor.
2) Add in brownie mix.
3) Pour half the brownie batter into pan.
4) Pour and spread cream cheese batter over the brownie batter.
5) With the remaining brownie batter place dollops of brownie batter on top of the cream cheese, do not spread to cover.
6) With a knife cut through the batter to create a marble effect, make four to five cuts.
7) Bake for 40-55 minutes.

Topping:
1) In a medium size sauce pan cook all the topping ingredients over medium heat until thickened, stirring constantly. Total cooking time is approximately 10 minutes.
2) Let cool 10 minutes.
3) Spread over baked brownies.
4) Brownies should be stored in the refrigerator or freezer until ready to serve.
5) For a little extra decadence, before serving drizzle white and dark chocolate over the fruit topping.