Tag Archives: Gluten Free Recipes

Gluten Free Apple Bread with Streusel Topping

Apple bread is obviously good all year round, but it is especially enticing during the fall when apples are available locally and the leaves are changing color and crunchy beneath our feet, and we start thinking about bringing out the buffalo plaid, flannel and light scarves and vests when we go outside

I am particularly fond of seasonal food. It gives us a reason to celebrate every season as it comes and goes. This apple cake uses grated apple, so there is apple throughout without the big chunks, and there is a scrumptious streusel topping. I’m telling you the wonderful aroma in the kitchen whilst it is baking will make your family happy with anticipation.

Here’s the recipe:

Gluten Free Apple Bread with Streusel Topping

Preheat your oven to 350 degrees F. Grease a 9 x 5 inch loaf pan well.

Ingredients:

1 3/4 Cup of Gluten Free Flour Blend with Xanthan Gum (I use King Arthur Measure for Measure)

1/2 Cup of Apple Butter

1/2 Cup of Plain Greek Yogurt

3 Large Eggs

1 Cup of Peeled and Grated Apple (about 1 large apple)

1/3 Cup of Cane Sugar

1/4 Cup of Olive Oil

1 1/2 Teaspoons of Baking Powder

1 Teaspoon of Vanilla Extract

1 Teaspoon of Cinnamon

1/8 Teaspoon of Nutmeg

1/2 Teaspoon of Salt

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For Streusel Topping:

2 Tablespoons of Butter, melted

3 Tablespoons of Gluten Free Flour Blend

1 Tablespoon of Light Brown Sugar

1/8 Teaspoon of Salt

1/2 Teaspoon of Cinnamon

a pinch of Nutmeg

Directions:

Grate your apple and set aside.

Mix together the crumb topping ingredients in a bowl with a fork, and set aside.

In a large mixing bowl beat the eggs, yogurt, apple butter, vanilla, sugar and olive oil.

In a medium bowl, sift together the dry ingredients. Add the dry ingredients to the wet ingredients you just blended. Fold in the grated apple, and then add the batter to your prepared loaf pan. Smooth the batter evenly with a spatula. Sprinkle the top with your streusel mixture. Bake in your preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Then, run a knife around the pan before removing the loaf to cool completely on a cooling rack.

Homemade Maple Pecan Scones, Gluten Free Pastry!

**Gluten Free Maple Pecan Scone Recipe**

**Maple Pecan Gluten Free Homemade Scones**

Changing leaves, cooler weather, cozy sweaters, and this time of year makes me start baking things like these maple pecan scones. They are the perfect bit of sweet with a biscuit texture and buttery maple pecan flavor. It’s just the bit of comfort and homey cheer that says relax and put up your feet for a bit and savor the moment. I personally can’t think of scones without also thinking of a cup of tea to go with it. But that’s entirely up to you and maybe your jam is coffee or just eating it over the kitchen sink. We have family members known to do that….never me. 😉 What is your favorite tea to drink with something like a scone?

In this recipe, I used maple sugar, real butter, some natural maple flavor extract instead of vanilla and toasted pecans. They are a delicious way to treat yourself. A wonderful thing about scones is you can prep them all the way up to the point they are ready to pop into the oven and freeze some for later so you have fresh scones at your fingertips. This has come in very handy for me over the years. This recipe makes 24 scones, so you can bake them all at once, or freeze some for later. Just increase your baking time by about ten minutes from frozen.

Let’s make scones together, shall we?

Maple Pecan Scones, Gluten Free

Preheat your oven to 400 degrees F. and lay out two parchment lined baking sheets.

Ingredients:

3 Cups of Gluten Free Flour Blend with Xanthun Gum (I use Measure for Measure) Scooped and Leveled

2 Sticks of Cold Butter

1 Cup of Coconut Milk or Heavy Cream

4 Large Eggs

1 Cup of Toasted Pecans (toast in the oven for approximately 7 minutes at 350 degrees. Cool and chop)

1/4 Cup of Maple Sugar

1 1/2 Tablespoons of Baking Powder

1 1/2 Teaspoons of Salt

1 Teaspoon of Natural Maple Flavor (it’s gluten free!)

Egg wash (1 egg beaten with 1 Tablespoon of water for brushing the tops)

Directions:

Toast the pecans first at 350 degrees F. for seven minutes. Remove them from the oven and set aside to cool. Now, reset your oven to 400 degrees F. for the scones.

In a food processor with a blade, add your flour, maple sugar, baking powder, and salt. Pulse until combined. Cut the cold butter into chunks and add it to your food processor. Pulse the processor until you have fine pea size crumbs. Whisk together in a separate bowl the coconut milk or heavy cream, eggs, and maple extract. Add the beaten egg mixture to the flour mixture and pulse until combined evenly. You will need to remove the top a couple of times to scrape the sides. Dump the mixture into a mixing bowl and fold in the pecans evenly. Dump the scone dough onto a floured surface, and roll out until it is a 12 inch by 8 inch rectangle and the scones are 1 1/2 inches thick. Cut the dough into 12 squares with a sharp knife. Wipe the knife as you go if you get dough stuck to it for a cleaner cut. Now cut your twelve squares into triangles by cutting them in half on an angle. Place the scones on two baking trays spaced evenly about two inches apart. Brush the scones with egg wash and sprinkle with some additional maple sugar or cane sugar.

Bake in your preheated 400 degree F. oven for 16 minutes until golden brown on the edges. Cool.

These are delightful, and I hope you love the recipe! Happy baking!!

Gluten Free Zucchini Bread

Even though summer is notorious for an overabundance of zucchini, and baking bread is a great way to use up the extra, I have to say I love zucchini season AND zucchini bread. Also zucchini fritters, stuffed zucchini, you get it, right?

It’s cheap and cheerful, but it’s also genius the way zucchini can be transformed into a delicious loaf! It’s a veggie after all and a typically water filled one.

Well, in this recipe, there is no squeezing out of the excess water. No need for that. The loaf has a beautiful texture, is lightly sweetened with maple sugar (you can absolutely substitute pure cane sugar in equal measure), and is wonderful for snacking. I just love the maple sugar color and flavor in this loaf, and it’s a favorite sugar alternative of mine to bake with.

Gluten Free Zucchini Bread

Preheat your oven to 350 degrees F. Grease a medium loaf pan, and line it with parchment paper. I keep the ends of the pan free and have the parchment hanging over the long edges for easy bread removal. Make sure the ends are greased.

Ingredients:

3 Cups of Shredded Zucchini

2 Cups of Brown Rice Flour (I like this sprouted brand)

3 Eggs

1/2 Cup of Maple Sugar

1/2 Cup of Olive Oil

2 Teaspoons of Baking Soda

1 Teaspoon of Vanilla Extract

1/2 Teaspoon of Salt

Directions:

Add your shredded zucchini to a large mixing bowl.

In a separate medium bowl, whisk together the eggs, olive oil, maple sugar and vanilla extract.

Pour the egg mixture over the shredded zucchini and whisk together with a large fork. I shredded my zucchini in the food processor with the smaller shredding choice. It had fairly large shreds that worked beautifully. Shred how you like.

In a small mixing bowl, whisk together the brown rice flour, baking soda and salt.

Add the dry mixture to the wet mixture, and whisk it together with a fork.

Pour it into your prepared bread pan. Smooth the top with a spatula.

Bake in your preheated oven for 1 hour and 15 minutes until it is firm and golden brown on the top and cooked through. I used a convection oven, and all ovens are slightly different.

Remove from the oven and place the loaf in the pan on a cooling rack for five minutes. Then, using your parchment paper, lift the loaf out of the pan and take off the parchment paper. Cool completely on a wire rack.

This loaf keeps at room temperature tightly wrapped for 3 days. You can keep it in the refrigerator as well for a couple days longer shelf life.