Bethany’s Bread - AKA: cake bread // Celiac Friendly // Gluten-Free

Nearly everything at our house gets named...

Cars and trucks most notably.

Jars of natural yeast.

And as you'll notice here on the blog: recipes.

Mostly that's just because it's how each different recipe is identified.  

For example: RED CHILI 

There's Dave's Camping Chili (which is exactly what I say when asked what's for dinner and that's what's been made...), and there's BBQ Chicken Chili. I have no idea what Dave named his chili!  But it's the name my family and I use to talk about, communicate about, the recipe.  

The main intention of this blog is to pass along recipes with MY edits, MY ideas, MY techniques to my four kiddos.  The titles of the posts are what we literally call them at home, and therefore their needed name here on the blog.

Huge shout-out and THANK  YOU to Bethany for sharing her favorite celiac friendly bread!!!  She came through on a "what's your favorite and tastiest celiac-friendly bread" ask when I was desperate to have something to make at home for Bret Annalese  - (I was sick and tired of bread that cost 10$ a loaf to buy!!). 

Officially named after you: Bethany’s Bread. 

NOTES:  original recipe from "Barefeet in the kitchen" - BFK

AND: her recipe says you can use a hand mixer... I respectfully disagree from personal experience with this recipe.  A hand mixer does not beat enough air into the dough and my very sturdy KitchenAid hand mixer nearly died in the process of trying it that way. YIKES.

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COMBINE just the dry ingredients into your mixing stand bowl:

1 cup brown rice flour
1 and 1/4 cups oat flour
(Bob's Red Mill - a certified Gluten-Free Oat Flour is my favorite!)
2/3 cup potato starch
1/3 cup tapioca flour (sometimes called starch)
2 teaspoons instant yeast
1 and 1/4 teaspoon Kosher salt
1 and 1/4 teaspoon xanthan gum


Gather and prep, but keep separate from dry ingredients until cued in the instructions:

3/4 cup warm milk


1/4 cup melted butter
1/4 OR 1/3 cup honey


3 large eggs (added one at a time)


Optional: ( but not really... it's so good!) sprinkle of certified gluten-free oats for the top of the bread



TIP TO MAKE MILK: make "whole milk" by mixing equal parts water and heavy whipping cream of the needed amount. (I don't use milk very often so I buy heavy whipping cream because it will last for a few months without spoiling.)

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Instructions:

Place the dry ingredients into the bowl of your stand mixer.

Melt the butter in a small sauce or frying pan.

Turn off the heat and add the honey.

Whisk or stir it together and set aside.

Using a stand mixer and the paddle, gradually beat the warm milk into the dry ingredients. 

The mixture will be crumbly at this stage, but once the butter and honey is added, it’ll come together. 

Add the melted butter and honey to the mixing bowl and beat until thoroughly blended.

Add the eggs, ONE at a time. 

Beat the mixture till each egg is combined before adding the next one. 

Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. 

WHY:  This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned.

At the end of 3 minutes the batter will look like a thick buttercream icing.  (Another reason Gavin calls this "cake bread")

Leave the batter right in the mixing bowl and cover the bowl with a light cloth or plastic wrap.

Let the batter rise for 75-90 minutes. 

This batter will not double in size, but it will puff up. 

Scrape it into a lightly greased average-ish size loaf pan.

Wet a large soup spoon and use the back of it to smooth out the dough; you'll have to run the spoon under water a few times so that it does not become too sticky. 

NOTE: The smoother your loaf is before you put it into the oven, the smoother it’ll be once it’s baked.

Lightly sprinkle the top of the loaf with oats and press gently into the loaf. 

Loosely cover the pan with your plastic wrap from the mixing stand bowl and let the dough rise till it barely crowns over the rim of the pan - 60 to 90 minutes (I am usually waiting the full 90 minutes on that second rise).

Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 30-35 minutes, until golden brown. 

Remove it from the oven and let rest 10-15 minutes before you remove it from the loaf pan and place onto a cooling rack. 

Slice when completely cool.

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SMASHED! Potatoes

 

Boiled - SMASHED! - Baked

recipe for 2 baking trays - 1/2 the recipe if you want less...

(BUT you don't want to 1/2 the recipe - you want to have the SMASHED! Potatoes leftovers with scrambled eggs and Bitchin' Sauce. YUP.)

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4-5 pounds small yellow and red potatoes

4 Tablespoons olive oil

2 Tablespoons rosemary, FRESH, finely chopped

3 teaspoons garlic powder

2 teaspoons Kosher salt

1 and 1/2 teaspoons onion powder

1 and 1/2 teaspoons coarse ground pepper

OPTIONAL:    parmesan cheese

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Fill a large cooking pot with water; get it going in prep to be at a boil when your potatoes are scrubbed up.

Pre-heat oven to 425.

Line 2 large baking trays with parchment paper.

Prep your potatoes by scrubbing with an old kitchen rag or vegetable scrubber, remove any dark or unwanted spots.

Boil in your pot for 15 minutes (20 if they're bigger) - you want just barely fork tender.

Throughly drain in a colander, leave in the colander and rinse out / cool down your cooking pot.

Put your potatoes back in the pot.

Add olive oil and spices.

Evenly spread out on the 2 baking sheets with parchment paper.

SMASH! each of the potatoes flat at about 1/4 to a 1/2 inch thick using the bottom of a glass.

Bake for 30-35 minutes.

OPTIONAL:  Flip all the potatoes 1/2 way through.

(but really, you can be lazy about it and not...)

OPTIONAL:  Sprinkle with parmesan cheese when out of the oven

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Leftovers are paired beautifully with:

the basics:  SCRAMBLED EGGS

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This recipe is modified from the original shared with me by Emma Lee, my sister-in-law, at an AZ yoga-hike retreat. At the same retreat I was introduced to this sauce... life changing!  (The retreat and sauce.)  :0)  love and gratitude for all the things I LOVE that you bring into my life sweet Emma!! 

Not Your Grandma’s Meatloaf (AKA: mini-meatloaves)

MINI MEATLOAFS

2 Tablespoons olive oil

1 1/2 onion, diced

6 garlic cloves, minced

2 large eggs

1/2 cup milk

1 Tablespoon Dijon Mustard

1 Tablespoon  hot sauce (Chalula is great!)

1 teaspoon marjoram

3/4 teaspoon thyme

1 teaspoon Kosher salt

1 teaspoon ground black pepper

2 pounds 80/20 OR 85/15 organic ground beef

1 and 1/2 cups  oatmeal flour

1/4 cup fresh or dried parsley leaves

KETCHUP-GLAZE:

1/2 cup ketchup

3 TABLESPOONS brown sugar

3 teaspoons cider vinegar

Put 2 cups of Old Fashioned oats into your kitchen blender.  Start and KEEP at the lowest speed to begin and then slowly raise the speed until the blades are pulling the oats through at a steady speed.  Blend until oats look like a rough-flour.  Measure out 1 1/2 cups and set aside.

In a skillet heat the oil.  Add chopped onion and sauté, stirring, until caramelizing and charring the bottom of your pan a bit, about 5-10 minutes.   Add garlic and blend into the onion.  Cook until everything is a deep gold color and smells like garlic.  Set aside and let cool.

In a mixing bowl whisk the eggs, milk, mustard, hot sauce.  Add marjoram, thyme, Kosher salt, pepper and parsley.

In a large mixing bowl combine the meat, egg-milk mixture, oatmeal flour and cooked onion-garlic mixture. 

Transfer meat mixture into a muffin pan or 4 mini-loaf pans so that the meat mixture is level or just above the pan’s top ledge.  Keep in mind that meat shrinks, however, DO NOT FILL EXCESSIVELY.   

Separate 1/2 of your glaze from the bowl and transfer into something to serve with your dinner.

Spoon meat with remaining ketchup glaze. 

Bake in a pre-heated 350 degree oven for about 25-30 minutes. 

Internal temperature of loaves should be 160 degrees when done.

Let cool 10-15 minutes, then pull out of the muffin pans with two large soup spoons.  

Optional: 

Double your glaze if you extra love it. 

Serve with the extra glaze.

 

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Enchilada Sauce (Homemade/Gluten-FREE)

 

Green Chicken Enchiladas
With Pepper Jack Cheese 
And Munster Cheese

I can already feel your eyes on that post title... 

and in your mind you might be saying:

"JO.  REALLY.  Do you have to label everything gluten-FREE???"

Unfortunately - yes. 

YES because when you start reading labels of ready-made and ready-to-eat things nearly every damn thing has gluten in it.  

So if you're like me and want to make something, say enchiladas, ALL the components (okay - nearly ALL) ends up being something YOU have to make yourself.

My enchiladas, green or red, are layered in a 9X13 pan generously rubbed down with olive oil or cooking spray.

Next - a 1/2 cup of sauce spread on the bottom.

20-24 Corn tortillas are at the ready, warmed on the griddle and bendy.

Corn tortillas are filled with shredded rotisarie chicken, shredded pepper jack cheese and a big spoonful of enchilada sauce.

Once all the corn tortillas are filled, rolled and tucked into the 9X13 pan, the entire collection gets 1 cup of enchilada sauce spread over the top with a final layer of pepper jack cheese.

Bake at 400 for 30 minutes.

Broil for an additional 2-5 minutes or until the cheese has some toasty brown spots.

Serve hot with salad and fresh fruit.

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Enchilada Sauce - original by Heidi Mark   

"Gluten-FREE" depends on the flour you choose to use.

2 30 oz cans tomato sauce

2 TBSP chicken broth paste

1/4 cup flour OR gluten-free flour mix

2 TBSP oil

1 1/2 TBSP cumin 

1 tsp garlic powder

1 tsp garlic salt

1 tsp onion powder

1 tsp chili powder

1 teaspoon Kosher Salt 

1 teaspoon coarse black pepper 

Combine tomato sauce, oil, and broth paste and spices in a medium or large saucepan.  Whisk together and then add your choice of flour, whisking until smooth. Bring to a simmer - stir often.  Keep temperature low and simmer 6-8 min. 

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FOR  GREEN (VERDE) ENCHILADAS

2 jars green salsa 

For a 9X13 pan 

Grease pan

Heat one jar of salsa over medium heat 

ADD: 

1/4 cup water

2 teaspoons cumin

2 Tablespoons better-than-bullion chicken broth 

1 teaspoon coarse black pepper 

1/4 cup gluten-free flour 

Stir constantly until thick 

Remove from heat 

Other salsa jar - pour 1/2 into 9X13 pan - layer enchiladas - pour remaining salsa over enchiladas - cover with shredded or sliced cheese 

Bake at 400 for 30 minutes.

Broil top for 2-5 minutes if cheese needs to be toasty.

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Fun Family Fact:

My husband calls these "WMME's" if you ever meet me in person I'll tell you what this stands for  :0)

 

Better Than HEB Homemade Tortillas

Friend who recently moved to Dallas from Oregon:

"Do you have HEB in Houston?"

ME:

"Yup!"

Friend who recently moved to Dallas from Oregon:

"Have you ever had their butter tortillas???!!!"

ME:

"I have!  A long time ago when I could still eat gluten... They're so GOOD! (I miss them.)"

Friend who recently moved to Dallas from Oregon:

"Sometimes I get home and I realize I've eaten ALL the tortillas..."

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3  cups all-purpose flour

1 1/2  teaspoons baking powder
2 teaspoons salt

1/2 cup bacon grease, cold  

(OR 1/2 cup butter

OR   1/2 cup lard

OR   1/2 cup shortening 

and in that order of preference)

1 cup hot (very hot) water

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INSTRUCTIONS:

 
In a large bowl, combine the flour, salt and baking powder. 

Cut in the bacon grease (or other fat) with a fork or pastry blender until the big chunks of bacon grease (or other fat) are broken up into a fine crumble and incorporated into the flour mixture. 

Add the hot water and stir until combined. 

Work the dough into a ball.

Keep the dough in your mixing bowl and knead the dough about 2 minutes; adding more a 1/4 cup more flour at a time if needed to take away the stickiness. 

Cover the dough with plastic wrap and let rest for 15-20 minutes. 

Pinch the dough off into pieces slightly larger than a golf ball. 

Work the dough into balls and then press down lightly to form a round roughly the size of your palm.

With a rolling pin or large drinking cup, roll each round out into a circle about a 1/4 inch thick. 

Repeat with the remaining rounds. 

Place the tortillas onto a large HOT cast iron skillet. 

Cook just until light brown circles appear. 

The longer these cook, the crispier they become so adjust you cook time and temp as needed - I like mine slightly floppy especially if I plan to use them for a quesadilla and plan to cook them up again.

  
Wrap in a clean kitchen towel and place in a warm oven until you have finished cooking all of the tortillas and are ready to serve. 

Serve warm or at room temperature.

If there are any leftovers refrigerate and reheat on your cast iron skillet.

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Fettuccine Alfredo

Fettuccine Alfredo

1/2 cup (1 stick) butter

4 cloves garlic, minced

2 cups heavy whipping cream

3/4-1  teaspoon coarse ground black pepper

1/8  teaspoon salt (Kosher or pink Himalayan)

3/4  cup grated Parmesan cheese

1 12-ounce box fettuccine pasta

     (or your choice of pasta) 

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NOTES:         

I love, love, love the Gluten-Free Barilla brand noodles. 

Cook for 7-8 minutes with boiling water and then drain.  RINSE.  (Do not skip the rinse...) Add a drizzle of olive oil and set aside.  

The  Alfredo Sauce will need your undivided attention because you'll find that this sauce thickens easily.  Just be sure not to crank the heat up too high when simmering the sauce or it could break, resulted in a not-so-creamy, curdled Alfredo.   

DAVIS  FAMILY  -  DOUBLE  IF  EVERYONE  IS  HOME...

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Melt butter in a medium saucepan over medium/low heat. 

(OPTIONAL:  I like to brown [nearly burn...] my butter for a deeper cream color and darker taste. OR just melt your butter for a traditional white sauce.)

Add the garlic and cook until fragrant. 

Add cream, pepper and salt, and bring mixture to a simmer. 

Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. 

Add the Parmesan cheese and continue to simmer and stir sauce for 8 minutes or until thick.

Spoon pasta onto serving plates with Alfredo sauce poured over the top, add a sprinkle of Parmesan cheese and optional pan roasted chicken tenders.  

Makes 4-5 servings. 

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CHICKEN (optional)

2 pounds of chicken tenders

1 teaspoon Kosher salt

1 teaspoon coarse black pepper

olive oil - for cooking

Combine chicken, salt and pepper in a small or medium bowl and keep in the fridge until ready to cook.

Cook in olive oil in cast-iron or large skillet until both sides are golden brown.  

Transfer to a serving platter or bowl and cover with foil to maintain moisture.

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Grandma Teague's White Bean Soup // AKA: SOUP

Dear Reader,

You should know a little history about this soup...
All the names this soup has been called over the last few years and WHY:

* SOUP
* THE Soup
* Auntie Irene's Soup
* Grandma Teague's Soup
* Grandma Teague's White Bean Soup

I'm still not sure how I'll ever be able to make this soup for my family and not use two or more of these names as the answer to the "What's for dinner?" question!

And why so many names... ?

Well reader, that's where it gets complex. 

When Auntie Irene shared this recipe with me with it was with the understanding that it was not the original recipe of the soup she grew up with from Grandma Teague - BUT  IT  WAS  PRETTY  DANG  CLOSE  TO  IT! 

So who gets ownership?  Apparently both of the ladies since I have to literally explain the soup origin every time I make it because I have several other "white bean" soups in my soup repertoire.

I've been asked to share this recipe for a handful of years now.  It's well past due and I am indeed happy to share!  You, dear reader, get to decide which name you prefer to call it when made in your own kitchen.  Payton's vote is for:  SOUP.

SOUP

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2  pounds white navy beans 

   - - -  OR  Great Northern beans

1  quart chicken stock/broth

8  cups water

ham bone or ham hock (optional)

2-3 pounds cooked, diced ham (no nitrates preferred)

   - - -  a smoked spiral ham is my favorite!!!  And this SOUP is     the first thing I use the left-overs for.  

olive oil

3 medium onions, diced

1 bundle of garlic, minced

10-12 carrots, peeled and sliced into rounds

10-12 stalks of celery, diced or sliced

   - - -  basically an entire bundle of celery

3  TABLESPOONS  Italian seasoning

1/4  cup Better-Than-Bullion chicken paste

1  TABLESPOON Kosher salt

1  1/2  teaspoons coarse black pepper 

Sort -  rinse - pressure cook - drain - rinse 2 pounds of the bean you chose.

Set aside.  

(If you don't have a pressure cooker cook your bean of choice the morning of or the night before making this SOUP.)

In a very large pot cook carrots, celery and onions with 2-3 TABLESPOONS of olive oil for 5-10 minutes.

Stir often.

Add diced ham and garlic, cooking for an additional 5 minutes.

Stir often and cook until fragrant and slightly caramelized.

ADD:  chicken broth, water, chicken paste, prepared beans, ham bone, Italian seasoning, Kosher salt and coarse black pepper.

Bring all to a simmer.

Simmer for 1-2 hours.  

Stirring often (...and getting your stir spoon all the way to the bottom so you don't have any beans scorching!!!).

Additional water may be needed as SOUP cooks.

Additional Kosher salt and black pepper to taste.

Serve with cornbread.

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Click Link FOR:     Gluten-Free Cornbread

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