If you’ve ever eaten at a Brazilian steakhouse, you know what I’m talking about. Those beautiful, delicious balls of cheesy bread they keep bringing to you throughout your meal. And because they are gluten free, they can end up being the highlight of any meal. If you search the internet for Brazilian Cheese Bread or Pan de Queijo, you’ll find dozens of recipes on how to make these – with milk and cheese. I was working on one of my own versions, and got sidetracked when I was curious if they can be made dairy free as well. For dairy free, these exceeded my expectations. The recipe doesn’t make a whole bunch of them…only 6, but that gives you a chance to try them and if you like them, you may need to double or triple the recipe if you have others to feed. Continue Reading
Introducing one gluten/grain free recipe with many options: Make it egg free or dairy free. Make mini pizzas or a whole pizza. You can even make sandwich buns! An oops the kitchen other day turned into this fast egg-free pizza crust. Then I started thinking about the folks out there who are OK with eggs, but can’t do dairy, so a tiny change and voila! This recipe can do either, but the results are a little different. The dairy free bread has a little firmer structure and a tighter bubble, while the egg free bread has a lighter, chewier texture. But wait! There’s more! Both types freeze and reheat well, so add a little convenience to the features of this recipe – and on those “hangry” days, nothing saves the day like having a frozen pizza crust around to make a quick meal. I tested both pizzas in the photo and honestly, either one could please us gluten free desperate-for-good-bread people. Continue Reading
Giving up gluten meant giving up breaded stuff for a while until I was able to find a palatable replacement for breadcrumbs. Although store bought varieties are available, like many things gluten free, they have ingredients, additives our gums that are no longer on the list of stuff I eat. These “crumbs” are grain free and can be dairy free (and paleo) by substituting the cheese for Nutritional Yeast. This recipe uses almond pulp (the by-product Make Your Own Almond Milk) but almond flour can be substituted in its place.
Bread, hot and fresh out of the oven. Nothing makes us gluten free folks more excited (or sometimes more cynical), hoping it’ll meet our expectations with taste and texture. Because there’s no yeast in this bread, this recipe requires only about 10 minutes of prep time and another 20-25 minutes to bake. Continue Reading
No, we’re not talking about those buns…and no exercise required! Unless you’re kitchen is hot, you won’t even break a sweat making these. These buns came about when one of my kiddos was having some health issues so I made a bun for burgers and sandwiches that didn’t contain baking yeast. Continue Reading