Turn Your Lemon’s into Gluten Free Lemon Loaf

composition of fresh lemons on white surface
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A slice of this loaf on your patio or over a cup of coffee is so refreshing. It is moist and has great lemon flavour. Hope you enjoy!

GF Lemon Loaf

Lemon Loaf

GF KOB
Gluten Free
Course Snack

Ingredients
  

  • 1/2 cup Canola Oil
  • 2 Eggs Room Temperature
  • 3/4 cup Sugar
  • 3 tablespoons Cream Room Temperature
  • 1/3 cup Milk Room Temperature
  • 50 grams Lemon Juice, Fresh Squeezed
  • 10 grams Lemon Rind
  • 2 Cups My 1:1 Flour If 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 3/4 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Xanthan Gum

Instructions
 

  • 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!
    Gluten Free Lemon Loaf

Glaze

  • As loaf bakes, make this simple lemon glaze.
  • Stir together 1/2 cup icing sugar and 50 grams lemon juice (fresh squeezed).

Notes

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.  
Digital Kitchen Scale
I find it tastes best with my flour blend.  You can get it at this link
Gluten Free 1:1 Flour
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.
xantham gum
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.
Gluten Free Muffin Cookbook
Keyword gfkob, gluten free, gluten free kob, Gluten Free Loaf, lemon, lemon loaf

Enjoy!

Tips for Camping with a Celiac

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.

person cooking pancakes
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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;

Smore’s
  • 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.

Enjoy!

Would you like to be a more Confident & Better Gluten Free Baker, Today?

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.

women making dough on chopping board on table
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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!

TWO Courses Available

25% off either class until June 1st. Use Coupon Code ‘bettergf’

The MINI GF Baking Course

  • 1:1 Gluten Free Flour (Gluten, Dairy, Egg Free)
  • Pumpkin Date Muffins (Gluten, Dairy Free)
  • Nana’s Ginger Cookies (Gluten, Dairy Free)
  • Pizza Crust (Gluten, Dairy, Egg Free)
  • Bagels (Gluten Free with Dairy Free option)

The EQUIPPED Home Baker Course

7 weeks you will receive 11 instructional videos, 13 recipe cards, & my GF muffin e-cookbook
  • 1:1 Gluten Free Flour (Gluten, Dairy, Egg Free)
  • Classic Chocolate Chip Cookies (Gluten, Dairy Free)
  • Gram’s Blueberry Muffins
  • Carrot Cake (Gluten Free with Dairy Free option)
  • Mom’s Nutritious Loaf (Gluten, Dairy, Egg Free)
  • Multigrain Bread (Gluten Free)
  • Pizza Crust (Gluten, Dairy, Egg Free)
  • Flat Bread (Gluten, Dairy, Egg Free)
  • Pie Dough (Gluten Free with Dairy Free option)
  • Biscuits (Gluten Free)
  • Bagel (Gluten Free with Dairy Free option)

Download Muffin e-Cookbook

Gluten Free Muffin Cookbook

Check out ALL Video Demo’s Available

Enjoy!

Why do recipes call for Xanthan Gum?

Last Wednesday of the Month

‘Chat with KOB’

crop faceless women sitting at table with cups of coffee
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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 ….

Gluten Free Banana Chocolate Chip Muffin Recipe

My daughter loves these muffins for lunch with a bowl of fruit and yogurt. Gluten Free lunches for school can get challenging to find new ideas, I hope you give them a try and enjoy.

Banana Oatmeal Chocolate Chip Muffin

Banana Oatmeal Chocolate Chip Muffins

GF KOB
Gluten Free
Cook Time 20 mins
Course Breakfast, Snack

Ingredients
  

  • 4 medium Bananas, mashed
  • 2 Eggs
  • 1/4 cup Oil
  • 1/4 cup Skim Milk

Dry Ingredients

  • 1 1/2 cups My 1:1 Gluten Free Blend or use Kinnikinnick's
  • 1 cup Gluten Free Oats
  • 1/2 cup White Sugar
  • 2 teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Xanthan Gum If using Kinnikinnick's Blend omit Xanthan Gum
  • 1/2 cup Chocolate Chips Can use Carob Chips if can't eat chocolate

Instructions
 

  • 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.

Notes

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 below
Gluten Free 1:1 Flour
or you can get Kinnikinnick’s flour at your local store or online by clicking box
Xanthan 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.
xantham gum
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.
Gluten Free Muffin Cookbook
Enjoy!
Keyword banana, gf, gf banana muffins, gfkob, gluten free, gluten free kob

Enjoy!

Gluten Free Biscuits …. Success!!

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 also have one of classes and a mini-gluten free baking class. Check all of the video demos and recipes out at www.glutenfreebakingclasses.com

Hope you give them a try, and they help you be successful baking gluten free.

Enjoy!

Gluten Free Bread Video Demo

My Celiac Son loves this bread.

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.

stylish woman drinking tea in kitchen
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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 have two breads that my family likes.

My Celiac Son’s favourite Mulitgrain Bread

and

My Favourite Nutritious Loaf that is also dairy and egg free.

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.

smiling woman talking via laptop in kitchen
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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.

Enjoy!

Try this Gluten Free Muffin Recipe, they taste like what mom used to make!

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!

Gluten Free Blueberry Muffins

Gram’s Blueberry Muffins – gluten-free style!

GF KOB
Gluten Free
Cook Time 20 mins
Course Breakfast, Snack
Servings 12

Ingredients
  

  • 1 3/4 cup My 1:1 GF Flour
  • 1/4 tsp Xantham Gum
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1/4 cup Melted Margarine (or Butter if you prefer) Block Parkay Margarine is what I use as it is dairy free.
  • 1 Egg
  • 3/4 cup Milk Use non-flavoured milk substitue if needed
  • 1 tsp Vanila
  • 1 cup Blueberries frozen or fresh will work!

Topping

  • 2 tbsp Gluten Free Oats
  • 1 tbsp Brown Sugar
  • 1 tsp Cinnamon

Notes

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
kob logo
Keyword gf, gf blueberry muffins, gf muffins, gfkob, gluten free, gluten free blueberry muffins, gluten free kob, gluten free mufffins by kob, gluten free muffins

Crustless Quiche with Option of Dairy Free

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.

Crustless Quiche

Gluten Free
Course Main Course

Ingredients
  

  • 7 Eggs
  • 1 cup Skim Milk (I use Cashew Milk when making DF)
  • 115 grams Cheddar Cheese, grated (I use Soy Cheese when making DF)
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/8 tsp Nutmeg
  • 3 tbsp Red Onion
  • 3/4 cup Mushrooms, chopped
  • 50 grams Spinach roughly chopped
  • 80 grams Gluten Free Cold Meat – Turkey
  • 50 gram Red Pepper
  • 1 tsp Olive Oil

Instructions
 

  • 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!

Notes

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!
Keyword Eggs, gf, gluten free, Quiche

Pavlova for Mother’s Day

Surprise your mom with this lovely dessert for Mother’s Day

OR

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.

Enjoy!

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