Author Archives: The Recipe Exchange

Gluten Free Cranberry Bread

Posted on by October 22, 2017

Ingredients

6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar, plus 1 tablespoon
2 eggs at room temperature, beaten
2 1/2 cups all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
10 ounces fresh cranberries, halved
1/2 cup milk, at room temperature*
1/2 cup sour cream, at room temperature*

*The milk and sour cream together can be replaced by 1 cup (227 g) plain whole milk yogurt, or with 1 cup (8 fluid ounces) real buttermilk.

Directions

Preheat your oven to 350°F. Grease or line a standard 9 x 5-inch loaf pan and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer, place the butter. Beat on medium-high speed until light and fluffy. Add the 1 cup of granulated sugar and the eggs, beating well after each addition.

In a separate, medium-size bowl, place the flour blend, xanthan gum, baking powder, baking soda and salt, and whisk to combine well. Place the cranberry halves in a separate, small bowl. Add about one tablespoon of the dry ingredients to the cranberries, and toss to coat. Set the cranberries aside. To the bowl with the butter and sugar mixture, add the dry ingredients, alternating with the milk and sour cream, beginning and ending with the dry ingredients. The mixture will be thick but smooth. Add the cranberries and reserved dry ingredients, and mix gently into the batter until evenly distributed throughout.

Scrape the batter into the prepared pan, and smooth the top. It will nearly fill the pan. Smooth the top with a wet spatula, and sprinkle with the remaining tablespoon of sugar. Place the pan in the center of the preheated oven and bake, rotating once, until golden brown on top and a toothpick inserted in the center comes out clean (about 1 hour). Remove from the oven and allow to cool in the pan for 20 minutes before transferring to a wire rack to cool completely. Slice and serve.

Gluten Free Chocolate Chip Zucchini Bread

Posted on by October 22, 2017

Ingredients

1 1/2 cups all-purpose gluten-free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2/3 cup semi-sweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 1/8 cups grated zucchini
2 eggs at room temperature
1/4 cup neutral oil (like grapeseed, canola or vegetable oil)
1 teaspoon pure vanilla extract

Directions

Preheat your oven to 325°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder and cinnamon, and whisk to combine well. Place the chocolate chips in a small bowl, add about 1 teaspoon of the dry ingredients to the chips and toss to combine. Set the chips aside. To the flour mixture, add the granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Add 1 1/4 cups (125 g) of the grated zucchini to the dry ingredients, and mix gently to combine. Set aside the dry ingredients.

Place the remaining 7/8 cup (88 g) of grated zucchini, the eggs, oil and vanilla in a blender, and pulse until well-blended and beginning to emulsify. Create a well in the center of the bowl of dry ingredients, and add the wet ingredient mixture. The batter will be very wet. Add about 1/2 cup of the chocolate chips and reserved dry ingredients to the batter and mix until the chips are evenly distributed throughout the batter. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Scatter the remaining chocolate chips on top and press down lightly to adhere.

Place the loaf pan in the center of the preheated oven. Bake, rotating once, until the top is golden brown and a toothpick inserted in the center of each loaf comes out with a few moist crumbs attached (about 50 minutes). Remove from the oven and allow to cool for at least 30 minutes in the loaf pan before transferring to a wire rack to cool completely before slicing and serving.

Gluten Free Lemon Poppyseed Bread

Posted on by October 22, 2017

Ingredients

1 3/4 cups all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
6 tablespoons cornstarch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons poppy seeds
Finely grated zest and juice of 1 medium-size lemon (about 3 tablespoons juice)
3/4 cup sugar
6 tablespoons unsalted butter, at room temperature
1 cup sour cream, at room temperature (can replace with an equal amount Greek-style yogurt)
2 eggs at room temperature, beaten
1 teaspoon pure vanilla extract

Directions

Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and poppy seeds, and whisk to combine well. Add the lemon zest, and whisk to combine, breaking up any lumps. Add the sugar, and whisk again to combine. Create a well in the center of the dry ingredients and add the butter, sour cream, eggs, vanilla and lemon juice, mixing to combine after each addition. The batter will be thick.

Scrape the batter into the prepared loaf pan, and spread into an even layer with a wet spatula. For a more even loaf, with a wet, very sharp knife, slash the loaf down the center about 1/4-inch deep. Place in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F and continue to bake until a toothpick inserted in the center comes out mostly clean and the top is lightly golden brown (another 10 to 20 minutes). Remove from the oven and allow to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice thickly and serve.

Gluten Free Pumpkin Bread

Posted on by October 22, 2017

Ingredients

2 cups all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup cornstarch
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice*
2/3 cup sugar
2 tablespoons packed light brown sugar
6 tablespoons unsalted butter, at room temperature
2 eggs at room temperature, beaten
2/3 cup buttermilk, at room temperature
5 ounces pumpkin butter, homemade or store bought, at room temperature

*To make your own pumpkin pie spice, combine 1 teaspoon ground cinnamon + 1/2 teaspoon ground ginger + 1/4 teaspoon ground allspice, 1/4 teaspoon ground cloves + 1/8 teaspoon ground nutmeg.

Directions

Preheat your oven to 350°F. Grease a standard 9-inch x 5-inch loaf pan and set it aside.

In a large bowl, place the flour, xanthan gum, cornstarch, salt, baking powder, baking soda, pumpkin pie spice and sugars, and whisk to combine well, breaking up any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, eggs, buttermilk and pumpkin butter, mixing to combine after each addition. The batter will be very thick.

Scrape the batter into the prepared pan, pressing it into all corners of the pan. With wet fingers and/or a wet spatula, smooth the top of the batter into an even layer.

Place the loaf pan in the center of the preheated oven and bake until the top is domed and lightly golden brown in color, and a toothpick inserted in the center comes out with no more than a few moist crumbs attached (nothing gooey at all!) (45 to 55 minutes). Remove the pan from the oven and allow to cool for 10 minutes before turning out onto a wire rack to cool completely. Slice and serve once cool.