Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Of all the quick breads, pumpkin chocolate chip bread might just reign supreme as the most delicious! And of all the gluten-free versions I’ve tried, this recipe is my very favorite.

Pumpkin chocolate chip bread is something I love to bake in the fall, and I wanted to create a truly delicious gluten-free version. I also wanted to make a maple-syrup sweetened version that doesn’t rely on all starches and white flours.

A few weeks ago I started testing recipes and found creating a gluten-free quick bread with no granulated sugar proved to be more difficult than I thought! Many gluten-free baked goods rely on extra sugar to provide the structure needed when you have no gluten.

After two disappointing loafs, I took a step back to think about the science of it all. Regular flour contains more protein than many gluten-free flours, so creating a blend with a similar level of protein to regular flour is what I did first. Here are my tricks for this recipe!

Buckwheat Flour: Buckwheat flour made from buckwheat groats you grind up finely in the blender is one of my favorite flours. If you don’t like the taste of buckwheat, don’t worry! There are so many spices and flavors you can’t even taste it. Buckwheat can have a nutty flavor, so I like combining it with other ingredients.

What it does provide, however, is the needed protein for structure in this quick bread. Buckwheat flour also has natural elastic properties which eliminate the need for a binder like xanthan gum, which is a great thing in my book. I’m not totally anti-xanthan gum. It has a place in some recipes, but I know many people with extra sensitive stomachs try and avoid it. I prefer natural binders like psyllium, flaxseed, and in this case, buckwheat whenever possible.

Aside from giving this bread great structure, buckwheat also has amazing health benefits! It is full of minerals and fiber and actually slows the absorption of carbohydrates into your blood stream. If you buy buckwheat groats for this recipe you can also use them in my family’s favorite crepes and these blender waffles.

Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}
Gluten Free Pumpkin Chocolate Chip Bread {Maple-Syrup Sweetened, Dairy-Free}

Ingredients

Dry Ingredients:

  • 1/3 cup buckwheat groats
  • 1/2 cup potato starch
  • 1/2 cup almond flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves

Wet Ingredients:

  • 3 eggs
  • 1 cup pumpkin puree (canned or fresh)
  • 3/4 cup maple syrup
  • 1/4 cup coconut oil
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla

Optional Mix-In:

  • 1/2-2/3 cup chocolate chips, pecans, or walnuts

Instructions

  1. Adjust the oven rack to the bottom third of the oven. Preheat the oven to 375F. Grease an 8 1/2 x 4 1/2 loaf pan. (A 9×5 will work as well, but the bread won’t be as tall.)
  2. Place the buckwheat groats in a dry blender and blend into a very fine, smooth flour. Add the ground buckwheat to a bowl along with the remaining dry ingredients.
  3. In another bowl, whisk together the wet ingredients until very smooth. Add the wet ingredients to the dry and stir until just combined. The chocolate chips tend to sink to the bottom of the batter, so add the chocolate chips in layers as you add batter to the pan, keeping most of them in the top layers.

You can find complete recipes of this Gluten Free Pumpkin Chocolate Chip Bread in meaningfuleats.com

APPLE FRITTERS

APPLE FRITTERS

Yes, Apple Fritters!

If you’re gluten free you already have the two GF ingredients necessary to make these sweet little fried doughnuts: just rice flour and potato starch (or corn starch).

After realizing how easy it is to make gluten free Apple Fritters that look, taste, and feel just like ordinary ones I’m shocked I don’t see them in stores or at farmer’s markets.

Of course they’re best served warm.  I kept them in a bowl on the counter (probably should have covered them but never got to it) and they were still delicious the next day.

APPLE FRITTERS
APPLE FRITTERS

Ingredients

  • 1¾ cup white rice flour
  • ¼ cup potato starch
  • ⅓ cup granulated sugar
  • 2¼ teaspoons baking powder
  • 1¼ teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • ¾ cups milk (whole milk preferred)
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter, melted
  • 2 cups peeled & diced apples (approx 2-3 medium apples)
  • peanut or canola oil for frying

GLAZE:

  • 1½ cup powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¼ cup milk

Instructions

  1. In large mixing bowl combine first 10 ingredients (that’s rice flour to melted butter). Whisk well to combine. Stir in chopped apples.
  2. Heat a couple of inches of oil over medium to medium-low heat or use a fry daddy (that’s my preferred method). When you drop a little sample of batter you want it to sizzle and rise to the top. If it doesn’t sizzle and rise the oil is not hot enough, if it burns quickly the oil is too hot.

You can find complete recipes of this APPLE FRITTERS in recreatinghappiness.com

Gluten Free Pie Crust Recipe and Tips

Gluten Free Pie Crust Recipe and Tips

Gluten free pie crusts aren’t hard to make when you use the right ingredients and follow some easy how-to steps.
Any time is “Pie Time,” and for anyone scrambling around trying to figure out how to make a delicious GF crust, now seemed like a great time to dive in and show you how!
As I travel the country speaking to gluten-free groups and teaching gluten-free cooking classes, it seems that rolling out pie crusts is the one thing that scares people the most about baking. There are many tips and techniques I’ve developed over the years, and I’ve gotten it down to quite a science!

Gluten Free Pie Crust Recipe and Tips
Gluten Free Pie Crust Recipe and Tips

INGREDIENTS:

  • 1 Gluten-Free Pie Crust
  • 1 cup (16 Tbs.) gfJules™ All-Purpose Gluten Free Flour (135 grams)
  • 1/2 teaspoon sea salt
  • 2 Tbs vegetable or palm shortening
  • 3 Tbs butter or non-dairy alternative ( e.g. Earth Balance® Buttery Sticks)
  • 2 Tbs vodka* + 1-2 Tbs cold water (OR 3-4 Tbs. cold water)
  • egg wash (1 egg + 1 Tbs. water) OR milk (dairy or non-dairy) for brushing on crust

*vodka helps to further tenderize the pastry dough and the alcohol bakes off, leaving no flavor

METHOD:
To Make the Dough:

  1. In a large bowl, whisk together the dry ingredients. Cut in the shortening and butter using a pastry cutter (or the flat paddle attachment on a stand mixer or a food processor). Add the vodka/water gradually to make the consistency you need to form a ball – err on the side of it being wetter rather than crumbly. Don’t over-work the dough, or it may become tough when baked. Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make your filling.

Rolling the Dough:

  1. After allowing the dough to rest, roll the pastry out onto a surface dusted well with gfJules™ All Purpose Gluten Free Flour.
  2. Use a flexible pastry mat (e.g. Silpat) and rolling pin covers or a pie crust bag for rolling and transferring your gluten free crust easily.
  3. Gently roll in each direction — do not press down on the pin while rolling — to a circle with a diameter at least 1 inch larger than that of your pie pan.

To Transfer the Crust:

  1. Gently lift an edge of the rolled out crust over your rolling pin. 2 -With one hand under the baking mat, use the pin in the other hand to lift the crust so that it is supported by the rolling pin as you pull the crust gently off of the baking mat. 3- Transfer gently over the pie plate to center. 4- Drop gently into the plate and press in with floured fingers. 5- Pat into your pan.

You can find complete recipes of this Gluten Free Pie Crust Recipe and Tips in gfjules.com

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

This is the perfect Cinnabon copycat recipe, even if you’re not gluten free. Yeah. That’s how good they are.
You can now serve these to your friends who are not gluten free and they will never know they are GF. The texture and flavor is spot-on for “normal” cinnamon buns.
And if you’re on a cinnamon roll kick, also check out my Cinnamon Roll Popcorn recipe!

Rolling out gluten free dough is tricky and cinnamon rolls, even gluten ones, can be tricky as well. Which leads us to a double whammy for GF cinnamon rolls. I’ve put together a video tutorial showing how to roll out the dough. I encourage everyone to watch it before making the rolls!

Gluten Free Cinnabon Copycat Cinnamon Roll Recipe
Gluten Free Cinnabon Copycat Cinnamon Roll Recipe

Ingredients
DOUGH:

  • ⅔ cup milk
  • 1 tablespoon butter
  • 1 packet (7 g) yeast
  • ¼ cup granulated sugar
  • ½ cup (83 g) potato starch
  • ½ cup (80 g) brown rice flour
  • ¼ cup (29 g) finely ground almond flour
  • ¼ cup (34 g) tapioca starch plus more for flouring your surface
  • ½ teaspoon baking soda
  • 1½ teaspoon xanthan gum
  • 2½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ¼ cup olive oil
  • ½ teaspoon vanilla
  • good quality plastic wrap for rolling out (and up!) the dough

FILLING:

  • ⅓ cup butter, softened
  • ½ cup brown sugar
  • 2 tablespoons cinnamon

FROSTING:

  • 3 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • dash of salt

Instructions

  1. Preheat oven to 350 degrees. Grease and lightly flour a pie plate.

DOUGH:

  1. Combine yeast and sugar in large mixing bowl.
  2. Microwave milk and 1 tablespoon butter to approximately 110-115 degrees. Whisk into yeast mixture and set aside to proof.
  3. Meanwhile in small bowl whisk together potato starch, brown rice flour, tapioca starch, almond flour, baking soda, xanthan gum, baking powder, and ½ teaspoon salt.
  4. Once yeast is proofed add in egg, oil, and ½ teaspoon vanilla. Mix for a moment and then slowly add in the flour mixture. Turn the mixer up to medium-high and beat for 1½ minutes – beating long enough is essential, GF flours are “thirsty,” the dough will thicken & lose it’s stickiness as you beat it.
  5. Roll out the dough: (please watch the video!) this is a sticky dough that you’ll want to roll out to approximately a 13″ x 10″ rectangle. What I have found works best is covering my work surface with a good quality plastic wrap and then a light layer of tapioca starch. I place my dough in the center and cover with a bit more tapioca starch and another sheet (or two) of plastic wrap. Roll out to the needed size and then carefully peel off the top layer of plastic wrap.
  6. Using a knife or spatula gently spread the ⅓ cup softened butter over the dough evenly leaving ½” space around the edges.

You can find complete recipes of this Gluten Free Cinnabon Copycat Cinnamon Roll Recipe in recreatinghappiness.com