2CupsMy 1:1 FlourIf you use a diffrent 1:1, if it has xanthan gum or guar gum do not add for this recipe. As my flour does not have.
1 3/4teaspoonsBaking Powder
1teaspoon Xanthan Gum
Grease loaf pan, set aside.
In a bowl, measure the flour, soda, baking powder, salt and xanthan gum. Whisk well.
In your Kitchen Aide Mixing Bowl, pace the room temperature egs, oil, milk, cream, lemon juice, zest and xanthan gum. On low speed and paddle, beat for 30 seconds.
Add the whisked dry ingredients to the wet and beat for 1 minute. Scrape sides and beat for 30 seconds. Pour dough into greased loaf pan and let sit for 15 minutes.
Heat oven to 350 degrees F. Bake for 40-50 minutes. Let the loaf sit in pan, on cooling rack, for 10 minutes. Then take a thin skewer and poke many holes all over the top of the loaf. Pour prepared glaze slowly over top and they glaze will soak into holes. Let it sit in the pan an additional 10 minutes then carefully take out and let it cool longer on rack. This loaf can be eaten warm or cooled. Enjoy!
As loaf bakes, make this simple lemon glaze.
Stir together 1/2 cup icing sugar and 50 grams lemon juice (fresh squeezed).
I use a digital scale to measure many of my ingredients. The reason for this, is if I said the rind of a lemon … you will have a different amount each time based on the size of the lemon. I find it tastes best with my flour blend. You can get it at this link. I also like Kinnnkiinnick’s, but if you use this blend do not add the Xanthan Gum in recipe. If you need Xanthan Gum and can’t find in your local store, you can get it delivered to you from online.If you want to learn tips and techniques to make great muffins and loaves, you can download my muffin e-cookbook. Plus you will get my family’s favourite muffin recipes.
When we first started camping with a diabetic, dairy free, two celiacs and two ‘non’ celiacs, in our trailer, it seemed like a chore figuring out what to eat and how to cook for everyone… and not get ‘glutenened’! I truthfully found it complicated and a lot to think about.
In the beginning, when we went camping with friends or family, it got even more stressful for this celiac mom. We would sit around the fire and everyone would bring out the smore stuff. An activity that use to be fun and didn’t require any thought, I now felt like I was constantly worrying about my celiac son getting cross contaminated or feeling left out of traditions if he didn’t participate. Everyone’s hands touching the graham crackers and then putting their ‘glutened’ hands into the marshmallow bag … was unsafe and gluten just seemed to be EVERYWHERE!
It was a celiac’s nightmare, but HOW could I let me little celiac participate and feel like he was part of everything AND stay healthy? Well, let me tell you that I now have an over 6 foot tall teen who does not stress AT ALL about smore’s. He enjoys the fire, smores, camping, family, friends and the outdoors and doesn’t worry about the gluten at all! I’m so thankful that it didn’t stay stressful.
So, if you are stressed and don’t know how to handle camping with a celiac, here are a few tips that my family does. Maybe it will help you relieve the stress and just enjoy the adventures;
We told him that everyone else around the fire does not have to worry about gluten, it is your issue and you need to watch and ensure things are safe for you. If it’s not safe, don’t eat and enjoy the people…. because it’s the people around the fire he would remember more than the smore’s! Yet, we also told him to bring his own food so that he could participate in any activity.
I open the marshmallow bag before we ever leave to go and put a few for my son (and myself!) in a ziplock bag. I label it with his name. This means he does not have to watch sticky gluten hands going into a shared bag .. he knows that the ziplock is safe. I label it with his name instead of ‘gluten free’ … as many people don’t have a problem eating a gluten free marshmallow and will eat out of the separate bag. If it has his name, they realize it is his and don’t touch. Simple … but it works!
I use to bring graham crackers for my daughter and gluten free graham crackers for my son. Now, I just bring gluten free graham crackers for our family. No way to get gluten when it is just our family eating smore’s. Our daughter eat’s other peoples graham crackers, if we are with friends or family, if she wants to. I keep gluten free chocolate in our trailer fridge and our kids can get it anytime for smore’s.
Other Tip’s for Camping With a Celiac
Cook some things ahead in your own kitchen. You don’t have to worry about sharing pans, if you cook some things ahead.
For example, we like taco salad when we are camping. I cook the taco meat ahead of time and freeze it. It’s very easy to warm up when we want to eat and everything else doesn’t require cooking or sharing pans. Therefore, no risk of being sick.
I cook the bacon before we leave and then freeze it. When we eat breakfast it is easy to warm up and no risk of being contaminated … it also is far less messy!
Washing dishes is not the safest, if there is gluten, when camping. If you have gluten in your trailer, I would suggest washing the gluten dishes last and then changing the dish cloth and towel after washing dishes. BUT what is even better is to just limit the gluten completely.
In the beginning I wouldn’t allow my non-celiac daughter to have those fun cereals for camping because I didn’t want my celiac son to be sick. She never complained, but I realized it wasn’t fair. So, she now gets fun cereal when we camp and she uses a paper bowl and spoon and throws them out immediately.
If we have hamburgers or hotdogs, the non-celiacs get regular buns but we cut them outside and they get a paper plate that gets thrown out immediately. This system works for us and we have never been sick.
When my son was younger, I would put some gluten free ice cream cones in our trailer. If we stopped for ice cream somewhere, he could have a cone. I have since stopped doing that, as we never really used them because he was fine with a cup and didn’t really care. It is an option, if your child feels left out.
If you have a trailer with a freezer, throw some popsicles and ice cream in. If the campground has a shack with treats and nothing is safe for your celiac, they know that they can come back and get something from the trailer.
I always bake some gluten free cookies and muffins and throw them in the freezer, they are easy to grab if needed.
I also have a small red & green cutting board and red & green colander. If we ever have tortellini or need to cut something with gluten, I use the RED item. I picked red for gluten … as it is unsafe and we never use this item for gluten free items. If I can’t wash the ‘red’ item safely … I simply put it in a bag and tuck it away to wash in my dishwasher when I get home.
We normally make our own homemade pancakes, when we are home. When we camp, we buy store bought. I have used many brands and like them. Yet, we found one that has two individual bags inside the box. It is fabulous as you don’t have to measure when you are camping! You simply dumb a bag in a bowl and add a couple ingredients and you are good to go! They also taste great!
Now, camping is very simple and not stressful at all! It’s nice to have fun and not worry about getting cross contaminated. So, I thought I’d share a few things that my family does … and hopefully it sparks some ideas for you and your family to have a fabulous time making memories and NOT worrying about the food.
If you also have dairy and egg intolerances, many of the recipes are not only Gluten Free but also Dairy and Egg Free. Check out the list below to see what is also dairy and egg free.
There are important tips, techniques and skills with gluten free baking. Come into my virtual kitchen, pull up a chair and learn some skills to make you a better gluten free baker. These skills can be transferred to other recipes for years to come. Each recipe you will receive a video demo that you can watch at your convenience and a recipe card. Both the video and recipe card will stay on your dashboard indefinitely. Sign up and get 25% off today and watch this weekend or months from now … it’s not going anywhere!
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I had a friend ask me ‘WHY’ recipes call for Xanthan Gum. She said that she always just left it out of her recipes in the past, as she didn’t know what it was. Since she had the question, I thought others may as well.
My friend who has left the Xanthan Gum out, will have baking that is crumbly and falls apart. Gluten is like ‘glue’ and it binds the baked good together. With gluten free baking, you need to have a binding agent. Xanthan Gum, guar gum or some sort of binding agent is necessary in gluten free baking. Some 1:1 gluten free flours already have a binding agent in them, and some don’t! So, you need to read the label and add if the 1:1 flour does not have it already added.
My 1:1 flour blend does not have any binding agent. The reason I leave it out is so that I can add as much or as little as I like depending on what I am making. Some of my baking I use a ‘paste’ of chia and psyllium husk in place of Xanthan Gum, to act as the binding agent. My cinnamon buns are an example of this. I personally like using the chia mixture as it adds nutrients and fibres while it does it’s job!
If you have a question about gluten free baking, I will ‘chat’ on the LAST Wednesday of each month, to try to answer everyone’s gluten free baking questions. If I don’t have the answer, I will direct you in the right direction. Just submit your question here ….
1 1/2cupsMy 1:1 Gluten Free Blend or use Kinnikinnick's
1cupGluten Free Oats
1/4teaspoon Xanthan GumIf using Kinnikinnick's Blend omit Xanthan Gum
1/2cup Chocolate ChipsCan use Carob Chips if can't eat chocolate
With a fork, mix all wet ingredients in a bowl and set to the side.
Measure the dry ingredients into a second bowl. Use a whisk to mix well.
Pour the wet ingredients into the dry and mix well.
Fill Muffin Cups with dough. I use a scoop to make it fast and easy. Plus, my husband is a diabetic and counts carbs. Each muffin is exactly the same size so it is easy to calcualte carbs.
I put two to three chocolate chips on top of the muffins, before I bake.
Bake at 400 degress F for 20 -25 minutes.
If you are a celiac, not everyone can tolerate gluten free oats. If you can tolerate oats, this brand is easy to find or click on bag to get it online.If you can’t, you could substitute oats with quinoa flakes. My flour recipe you can find by clicking photo belowor you can get Kinnikinnick’s flour at your local store or online by clicking boxXanthan Gum can be found in grocery or natural food stores. If you have any trouble finding it, here is a link to find it online.I use scoops to measure dough into my muffin tins, it makes it quick and less messy. Plus, I can calculate the carbs easily for my diabetic hubby and they are the same each time I make them. I have a muffin e-cookbook that has a page of tips and techniques to make any muffin recipe better. It also gives you all of my families favourite muffin recipes. Click on the book, if you would like to download.Enjoy!
My mom made baking powder biscuits on a regular basis, when I was a kid. We would eat them warm with butter and Rogers Golden Syrup! The syrup probably isn’t the healthiest .. but they were very good! I loved her biscuits!
I have tried many gluten free biscuits over the years, and the gluten free recipes had never come close to my mom’s!! After many trial and errors, I have come up with one that comes pretty close to the memory of my mom’s! I hope you give it a try and enjoy.
Check out the Equipped Gluten Free HomeBaker Class and see all of the things you will learn to bake …. gluten free bread, 1:1 flour, muffins, cookies, biscuits, cake, flatbread, pizza crust, pie dough and bagels.
Over 7 weeks, you will receive 10 instructional videos (that you can watch at your own pace). You will also receive 13 recipe cards and my muffin 3-cookbook for free. The feedback from people who have taken the class, has been positive. They have told me that they now feel equipped to bake gluten free in their homes, they have learnt practical tips that help them be successful gluten free home-bakers. AND their family enjoys what they are baking.
I have tried a lot of bread recipes over the years and my experiences have not always been positive! If you are a baker, I’m sure you have had some trouble as well with gluten free bread. I’ve had bread dough flowing all over my oven, loaves that are sunk in and doughy in the middle, or they’ve been like a solid rock.
Over the years I have experimented and learnt a few techniques that are valuable. I could just give you my bread recipe … and you may or may not be successful. Good gluten free bread requires knowing some valuable tips and techniques. I have put together a video that gives you the ‘feel’ that I have invited you into my kitchen. It’s as if you have pulled up a chair and sat down at my kitchen table and learnt how to bake gluten free bread.
My hope is that, after you have watched the video, you feel equipped to make bread for years to come. There are tips and techniques that make the difference of being successful at baking gluten free bread. The video can be watched whenever you would like and as many times as you need, it stays on your personal dashboard along with any recipes or videos you may download in the future.
I make my favourite loaf plain or with dried fruit. Cobb’s bakery was my favourite, before diagnosed celiac and I loved their apricot bread. I add dried apricots to this bread and it is so good for breakfast!
Hope you try baking gluten free bread and find my video helpful and enjoying baking from the recipe card for years to come.
If you don’t like how small gluten free bread is, I found that these loaf pans that are a bit smaller, makes the gluten free bread rise taller and in turn gives a taller slice of bread. The slice seems bigger since it rises higher. I personally have bought two of these pans from my local store in Edmonton, Barb’s Kitchen. If you can’t find them locally … you can click on the pan below and find online. The bread not only is a nice size, it also cooks nicely in they pan and gives a nice crust.
The smell of muffins baking make me feel like home. They some how take me back to being a kid. This morning, I made a couple of adjustments to my attached recipe. My celiac son and I enjoyed one and they turned out really well. They have a nice flavour and texture. They are very soft and non crumbly. I hope you give them a try and enjoy!
I would normally say, ‘Do NOT make adjustments’ to gluten free recipes and measure exact …. or it won’t turn out! BUT as you get comfortable with gluten free baking and understand the ‘whys’ and ‘hows’ of gluten free baking … you can start to experiment with recipes and be successful!
These are the adjustments that I made today to the recipe below;
1/4 cup cream & 1/2 cup skim milk (instead of 3/4 cup skim milk)
3/4 cup fresh blueberries (instead of 1 cup)
1/4 cup frozen blueberries – microwaved until completely thawed then mashed with a fork to make a paste. Added to wet ingredients.
Just sprinkled some raw sugar on top of the unbaked muffins instead of oatmeal topping
The original recipe has great texture and taste and the few adjustments from today also have great texture and taste. You choose which you want to try. The photo above shows the inside of today’s muffin. Hope you enjoy!
1/4cupMelted Margarine (or Butter if you prefer)Block Parkay Margarine is what I use as it is dairy free.
3/4cupMilkUse non-flavoured milk substitue if needed
1cupBlueberriesfrozen or fresh will work!
2tbspGluten Free Oats
In a large bowl measure and mix the dry ingredients. Use a whisk to mix. If you are not using my flour, please refer to the tips page in my e-cookbook or take a muffin or 1:1 flour class for my suggestions on flour blend to use. If you are using a different flour it can really change the consistency of the muffin. Make sure you notice if the other flour has xanthan gum or guar gum. If it does, don’t add the xanthan gum in this recipe. Also, remember to measure all ingredients exactly, as that is very important in gluten free baking.In a small bowl measure and mix the the melted margarine (cooled), egg, vanilla and milk.Pour the wet ingredients into the dry and stir with a spoon. Refer back to the Tips and Techniques page in e-cookbook or video demo for instructions on how to mix and what to do with batter, this is important!Stir your topping ingredients together in a small bowl and then sprinkle evenly on top of your prepared muffins.Bake in a 400 degree F oven for 20 minutes. Let the muffins cool in the pan for 10 minutes before you remove them to a cooling rack to cool completely. These muffins can be eaten warm and are not gummy.
I have tried this recipe for raspberry, peach, and apples … and it tastes great as well! Have fun experimenting with your favourite fruit.Enjoy, Teresa Gluten Free KOB
My family loves this for lunch or supper with a side salad. If you are thinking of an idea for Mother’s Day … why don’t you give this recipe below a try. It’s fresh and light and perfect for a Mother’s Day lunch! I love using the fresh eggs from my acreage.
If you do not have all of the ingredients in the recipe, feel free to change out the veggies or meat for what you do have in your fridge or garden. My husband is dairy free, so I always make him his own. You will see the dairy free substitutes in the recipe.
115gramsCheddar Cheese, grated(I use Soy Cheese when making DF)
50gramsSpinach roughly chopped
80gramsGluten Free Cold Meat – Turkey
Heat oil in small fry pan. Add red onion and mushroom. Cook for 2-3 minutes and remove from heat.
Place grated cheese in bottom of greased pie plate.
Then place the spinach, red pepper, turkey, cooked onion and mushrooms. Set to the side.
In a bowl, whisk the milk, eggs, salt, pepper, and nutmeg.
Pour the egg mixture evenly ontop of the cheese and veggies.
Place quiche into a 350 F degree oven. Bake for 45-50 minutes.
You will know it is cooked when the middle does not look liquidy and a knife comes out clean. Take it out of the oven and let it sit for 5 minutes. Then enjoy!
My family enjoys this grain free, low fat quiche with a side salad. My husband is dairy free, therefore, I cut the recipe in half and make him a smaller dairy free quiche. The leftovers taste great warmed up the next day.Sometimes I make this with a pie crust. If you want to learn how to make flaky gluten free pie crust, check out my pie crust video demo and recipe at www.glutenfreebakingclasses.com.Enjoy!
Surprise your mom with this lovely dessert for Mother’s Day
create some memories with your Mom and make it together.
If you can’t meet with your mom because you live a long ways away from each other or with Covid restrictions you can’t gather …. this is something you CAN DO together!!!
Pavlova is not hard but it can take practice and is a bit tricky. If you want your meringue to turn out marshmallowy and soft in the middle and you want to learn some techniques on how to be successful, I have put a video demo together to show you how to accomplish baking a ‘perfect’ pavlova.
Since it is a video demo, you can FaceTime or ZOOM your mom and follow the video demo together and bake ‘together’. Or you could watch the video demo ahead of time and just bake together over FaceTime or ZOOM and enjoy chatting and talking while you create your pavlovas.
Where I live, we are not suppose to meet in each other’s homes, there are travel bans and the Covid numbers are very high. I’m a lucky mom who has my teen kids in my home and we can do this together. Yet, I can not see my Mom as she lives a few hundred kilometres away … I think I may just invite my Mom to do this with us over ZOOM! I think the three generations will have fun … hope she isn’t reading this!! 🙂
It may be different than most mother’s days but I hope you have some fun together creating some memories, in a unique way! Click on the pavlova photo to be directed to download the video demo and recipe card.
By the way, you will have access to the video demo and recipe card indefinitely and can refer back to as many times as you need.