Recipes: Breads & Breakfast Items

Delicious Gluten Free, Egg Free, Dairy Free Bread

Serves 16
Allergy Egg, Milk, Soy, Tree Nuts, Wheat
Dietary Gluten Free, Vegan
Website Aprovechar

Ingredients

  • 1 1/2 cup Millet Flour
  • 1/2 cup Teff Flour
  • 1 cup Sorghum Flour
  • 1 cup Cornstarch
  • 1 cup Potato Starch
  • 1 cup Tapioca Flour
  • 4 teaspoons Xanthan Gum
  • 1/2 tablespoon Salt
  • 1/2 cup Sugar
  • 2 tablespoons Active Dry Yeast (Do Not Use Rapid Rise Yeast)
  • 4 tablespoons Olive Oil
  • 3 1/4 cups Warm Water (Not Too Hot)

Note

Gluten free, dairy free, soy free, egg free and nut free.

This recipe is for 2 loaves but you can easily halve this recipe.

Directions

Step 1
In a mixer, mix the dry ingredients. Note: If you are using a mixer that doesn’t have a great engine, you may want to mix it by hand at the end to ensure it’s all mixed. Since there’s no gluten to get tough from overmixing, you can mix until you’re confident.
Step 2
Add the olive oil and warm water into the mixer,using paddle attachment, NOT regular beaters and NOT bread hook. Mix for two minutes. The bread dough will be more like cake batter than traditional bread dough.

Step 3
There are 2 rising methods.

My favorite is the "best rising method": While mixing the bread, create a proofing box from your microwave. Microwave a small mug or ramekin with water until the water boils. Leave the water in the microwave. Pour the bread dough into two nonstick or well-greased pans. Tuck the loaves into the microwave with the water—the container of water should not be touching the pans. (I have to remove the turntable in my microwave to do this.) Allow to rise until batter extends a bit over the top of the pans–generally 30-50 minutes.

Step 4
OR....try the "standard rising method": Pour into two nonstick or well-greased loaf pans, place on a warm surface (such as on top of the pre-heated oven), and cover with a towel. Allow to rise until batter extends a bit over the top of the pan–generally 50-70 minutes. (Batter should take up about half the loaf pan before rising.)

Step 5
Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (Insert a toothpick or knife into the center to see if it comes out clean or doughy, if you aren’t sure when you pull out the bread.)

Step 6
As with most breads, it is easiest to slice if you allow it to fully cool. But who can wait that long? I usually let it cool for a little bit, and then remove the loaves from the pans and place them on a rack to cool more while I slice it up. The bread tastes delicious warm, dipped in olive oil and herbs or spread with honey and ghee. It also works well for sandwiches after it has cooled. If you won’t be eating it within 2 days, after it’s cooled, slice it, wrap it in a couple of layers of plastic wrap, and freeze it. Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days. After that, it will be best used for bread pudding, French toast, croutons, etc.

Paleo Breakfast Zucchini Pancakes Recipe

Dietary Gluten Free, Vegan, Vegetarian
Meal type Breakfast, Side Dish
Website Paleo Breakfast

Ingredients

  • 1 Medium Zuchini (Grated)
  • 1 Large Egg
  • 1 Medium Green Onion (Chopped)
  • 1 pinch Salt & Pepper
  • 2.5 tablespoons Olive Oil

Note

Gluten free, dairy free, egg free, and soy free.

Directions

Step 1
Mix the grated zucchini and chopped onion in a bowl.
Step 2
Add 1 large egg to the mixture and mix thoroughly by adding salt and pepper.
Step 3
Put 3 mounds of zucchini mixture into the pan and fry it by pressing down to flatten until lightly browned, then turn it and let the other side to be browned.

Sweet Potato Pancakes

Serves 6
Dietary Gluten Free
Meal type Breakfast, Side Dish
Website Naturally Living Today
This recipes makes a lot of small pancakes. Store any leftover in an airtight container in the refrigerator for snacking or reheating in the toaster oven for breakfast. Makes approximately 36, 3-4” pancakes

Ingredients

  • 1 cup Cooked Sweet Potatoes (Mashed)
  • 1 cup Coconut Flour
  • 6 Medium Eggs
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1 teaspoon Vanilla
  • 1 1/4 teaspoon Baking Soda
  • 3/4 teaspoons Sea Salt
  • 2 Servings Stevia (Or use 2 tsp Raw Sugar)
  • tablespoon Raw Almond Butter
  • 2 1/4 cups Coconut Milk or Almond Milk (Add more if batter is dry)
  • 1/4 cup Coconut Butter (For Pan)

Note

Gluten free, dairy free, and soy free.

Directions

Step 1
Over a low-medium heat, add a tablespoon of ghee to a 12” pan or onto a griddle, and roll the pan around, coating the entire cooking surface well.
Step 2
Pour batter by 3-4” circles into the pan, cooking 2-3 pancakes at a time. Wait until the sides of the pancakes are bubbling and beginning to brown, then flip. (You’ll likely have to quickly scoot the spatula under each then flip, to keep them whole—working without gluten and its gluey nature can have its challenges!)
Step 3
For each successive round of pancakes, add about ¾ teaspoon of coconut butter to season the pan.

Pumpkin Cornbread Muffins

Dietary Gluten Free
Meal type Bread, Breakfast
Occasion Christmas, Thanksgiving
Website Jules Gluten Free
With the gluten free flour, the cornbread is so light and fluffy in its traditional form; adding the pumpkin, spices and flaxseed meal generates a warm orange color, subtle flavor and extra nutty fiber that make a recipe even better! This recipe would be great in Thanksgiving stuffing too!

Ingredients

  • 1 Egg (or Egg Substitute)
  • 1 cup Almond or Coconut Milk
  • 1/2 teaspoon Apple Cider Vinegar
  • 2/3 cups Pumpkin Puree
  • 1 cup Gluten Free All Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1 tablespoon Gluten Free Baking Powder
  • 3/4 cups Cornmeal
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Pumpkin Pie Spice

Optional

  • 2 tablespoons Flaxseed Meal

Note

Gluten free, dairy free, soy free.

Directions

Step 1
Preheat oven to 350º F static or 325º F convection.
Step 2
Mix the liquid ingredients and pumpkin until combined. Whisk in the dry ingredients until the lumps are removed. Expect the batter to be a bit thin, but not watery.
Step 3
Pour the batter into an oiled 8 x 8 baking pan or into oiled or lined muffin pans.
Step 4
Bake for 30 minutes for the cornbread, 20 minutes for regular corn muffins, or 12-15 minutes for mini-muffins. Insert a cake tester into the center of the bread to test for doneness; they should be lightly browned around the edges and firm to the touch in the centers.