Living Without GF Croissants

These are a special once in a while treat much too much margarine/butter, they also have eggs, but they are delicious! PS You probably could cut out some of the margarine and these would still be great. I will try it next time I make them. You’ll love these light, luscious gluten-free pastries. They can be made without dairy. Enjoy them au naturel, as the French do, or fill them with your favorite fruit spread.,( or GFCF chocolate chip filling and cinnamon sugar and or walnuts/pecans like a cinnamon roll) 1 cup sorghum flour ½ cup chickpea flour ½ cup almond meal or additional flour 1 cup rice flour(I use brown rice flour) 1 cup cornstarch or tapioca starch/flour(I use tapioca flour) 4 teaspoons xanthan gum1 ½ teaspoons salt 4 teaspoons yeast ¼ cup sugar1 cup warm milk of choice or water (I use rice milk) 2 eggs 8 tablespoons butter, margarine or Earth’s Best spread, melted12 tablespoons cold butter, margarine, vegetable shortening or Earth’s Best spread, cut into small pieces(I use earth's best spread) ½ cup fruit spread, warmed, optional Sift GF flours. Combine first seven ingredients and blend well. Scoop 1 cup of this flour mixture into a medium mixing bowl. Add yeast and sugar to this cup of flour mixture and blend thoroughly. Combine milk and eggs and add them to this mixture. Add melted butter and beat until smooth. Reserve. In a separate bowl, cut cold butter into remaining flour mixture until butter pieces are the size of large peas. Pour in liquid batter and stir or beat until moistened throughout. Cover and refrigerate for 4 hours or overnight. Remove dough from refrigerator and press into a compact ball on a surface that has been lightly covered with rice flour. Divide dough into 3 equal parts. Roll each third into a 12-inch circle with a rolling pin. Cut each circle into 8 pie-shaped wedges.Separate wedges and roll out each wedge through the length of the piece so that it is about 1/8th-inch thick.* Brush each wedge with gently warmed fruit spread, if desired. Then roll up each wedge toward the point. Shape into a crescent by curving the edges. Set croissants on an ungreased baking sheet or a sheet lined with parchment paper. Cover with plastic and let them rise at room temperature until doubled. (This may take 2 hours if the room is cool.) Preheat oven to 400 degrees. Brush each croissant wedge with egg beaten with cold water. Place croissants in preheated oven and immediately lower oven temperature to 350 degrees. Bake 15 to 20 minutes or until golden.*TIP The thinner you roll out the wedges of dough, the more “layers” your croissants will have and the flakier they will be. However, dough should not be paper-thin.Recipe by Beth Hillson. Want more recipes? Click Here to sign up for our Free Recipe

GF Hot Pretzels

Use French Baguette recipe except change to 1 TBSP BROWN sugar.

And no need to let rise just put in a large ziploc bag , cut off one corner to use as a pastry bag and "pipe" or squeeze out pretzel shapes on parchment lined cookie sheets.

Freeze til completely hard.

Boil enough water to cover one pretzel completely. add 1/3 cup baking soda(this helps with browning and chewiness).

Submerge each pretzel on a slotted spoon in boiling/baking soda water for 20 seconds remove and dry lightly on dish towel. place on parchment lined cookie sheet and add pretzel salt, kosher salt or cinnamon sugar and bake at 400F for 10-15 minutes. Enjoy!

GF French Baguette

Gluten-Free, Dairy-Free, Egg-Free French Baguette ( adapted from Living Without)

3 cups Living Without's High-Protein Flour Blend(see below)
2 teaspoons xanthan gum
1 teaspoon salt
3 tablespoons sugar (I only add 1 TBSP sugar)
1 tablespoon active dry yeast
1-2 tsp dried rosemary, dill or herb of choice -optional( I do not add herbs)
1 tablespoon olive oil
1 1/2 cups warm water, 105-115F
sweet rice flour or corn meal for dusting

Use a cookie sheet lined with parchment paper
Dust with rice flour. or corn meal.

Sift flour blend, xanthan gum, salt, and sugar into the bowl of your mixer. Add yeast and herbs if using. Mix to incorporate ingredients.
Blend olive oil and warm water (105-115F) into the dry ingredients and mix on high speed for 4 minutes.(stand mixer works best)
With a large wet or oil coated spatula, split the dough in half,for 2 loaves/baguettes place on the parchment lined cookie sheet. Form into 2 baguettes using the oil or wet spatula. Place a kitchen towel over the dough and let dough rise in a warm place for 30 minutes or until doubled in size.
Preheat oven to 375F. Place a separate brownie pan with water in the bottom of the oven for crispier crust.
Bake bread in the middle of the oven for 30-45 min. After the first 20 minutes, check the bread for browning. If it is well browned, cover it loosely with foil. When finished, bread sounds hollow when tapped on the bottom and it registers 200º-220º on an instant read thermometer. Let cool for 5 minutes and move off parchment to a cooling rack to keep the bottom of the loaves crisp.
This bread is best when eaten within 2 days. To crisp and fresh, place the bread in a preheated 350F oven for 5 minutes. It will keep up to 2 months in the freezer. Wrap tightly in plastic wrap and again in foil.

Living Without's High-Protein Flour Blend

1 1/4 cup chickpea flour, or soy flour
1 cup potato starch, arrowroot starch, or cornstarch1 cup tapioca starch
1 cup brown rice flour, or white rice flour
Store in a covered container in the fridge until used.

GF Vegan Corn Bread/ Corn Muffins (Thanksgiving)

**Great for making corn bread stuffing (just crumble into bite sized pieces and dry out in oven before mixing with rest of stuffing ingredients)**

Preheat oven to 350 degrees and either 1)grease an 8 in square pan or
2) put 12 muffin liners in a muffin tin

ingredients

3/4 cup masa or corn flour
3/4 cup cornmeal
1/2 cup GF bake mix(I use Arrowhead Mills)
1/2 tsp salt
1/2 tsp xanthan gum
1 TBSP baking powder
1 cup alternative milk (I use rice milk)
1/2 cup maple syrup
1/2 cup light olive oil or melted coconut oil

Mix all ingredients together til just combined fill muffin tins or brownie pan and bake for
45 min for square pan and 20-25 min for muffins. Enjoy!

GF Vegan Chocolate Muffins

Try Babycakes Bakery recipe for allergy free brownies(more cake like so would be great muffins)THESE ARE OUTRAGEOUS!! ! I edited these a little.

Allergy Free Brownies(great cake like can make muffins or cake layers)
1/2 cup canola oil(I use light olive oil)
3/4 cup plus 2 TBSPS garbanzo/fava flour(can use plain garbanzo flour)
1/4 cup potato starch
2 TBSP arrowroot
1 cup unrefined sugar or 10 TBSP plus 2 tsp agave nectar( I use 3/4 cup sugar)
2 and 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1 tsp salt(I use 1/2 tsp)
1/2 cup unsweetened cocoa powder(best you can get)
1/2 cup store bought unsweetened applesauce
2 TBSP pure vanilla(I use 1 1/2 TBSP)
1/2 cup brewed coffee or hot water( I use hot water)
1 and 1/2 cups GFCF chocolate chips

1)Preheat oven to 325 degrees. Makes 3 dz mini muffins (I use cupcake papers/liners) or you can make reg size muffins or some times I divide the mixture into thirds and make three circle of batter for layer cakes and put it on parchment paper on a cookie sheet(don'tmake the circles too big or the cake layers will crack)

2)In one bowl mix the dry ingredients

3) In a second bowl mix the wet ingredients The applesauce the oil and vanilla.

4) Slowly add the wet ingredients to the dry ingredients and stir in the hot water or hot coffee and the choco chips mix til just combined.

5)Bake until toothpick comes out clean 12 -15 minutes(add an extra 5min for larger muffins or cake layers)

6)Cool completely on wire rack before removing the muffins from the tin. Enjoy!

GF Vegan Chocolate chip or Blueberry Muffins

Adapted from Babycakes recipe..


2 cups gluten-free all-purpose baking flour -
1 cup garfava or garbanzo+2 TBSP
1/2 cup potato starch+ 1TBSP
1/4 cup arrowroot+ 1 TBSP

2 teaspoons baking powder
2 teaspoons baking soda

1 teaspoon kosher salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/2 cup canola oil (I use extra light tasting olive oil)
2/3 cup agave nectar (I use 1/3 cup maple syrup and 1/3 cup agave)
2/3 cup rice milk
1 tablespoon vanilla extract
1 cup fresh blueberries (I use GFCFchocolate chips, unless it's blueberry season)

Directions

Sift the dry ingredients through a fine sifter.

Preheat the oven to 335 degrees F. Line a standard 12-cup muffin tin withpaper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, salt,xanthan gum, and cinnamon.

Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.

Pour 1/3 cup of the batter into each prepared cup, almost filling the cup.Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degreesafter 15 minutes. The muffin will bounce slightly when pressed and a toothpickinserted in the center will come out clean. Let the muffins stand for 15 minutes, then transfer to a wire rack and coolcompletely. Store the muffins in an airtight container at room temperature forup to 3 days.

GF Vegan Cinnamon cupcakes/muffins

Cinnamon cupcakes/muffins/cake( adapted from Babycakes "CinnamonToasties" recipe)
These taste like REAL cupcakes like before GF!

1 cup garfava flour( I have used plain garbanzo flour also)
1/2 cup potato starch
1/4 cup arrowroot
1 and 1/4 cups unrefined sugar(I use 3/4 cup unrefined sugar)
2 and 1/4 tsps baking powder
1/4 tsp baking soda
1 tsp salt(I use 1/2 tsp)
1/2 tsp xanthan gum
1/2  TBSP cinnamon
1/2 TBSP pumpkin pie spice
1/3 cup store bought unsweetened applesauce (or slightly watered down pureed pumpkin)
1/2 cup canola oil(I use extra virgin coconut oil melted)
1 cup hot water(just cooled from boiling)

Preheat oven to 335 degrees. Put cupcake liners in a muffin pan for 12 cupcakes/muffins or see asterisks below***

In a large bowl whisk together the dry ingredients.

Whisk the wet ingredients in smaller bowl.

Combine the wet ingredients into the dry ingredients

Fill muffin liners and bake for 15-20 minutes

.*****You can make a layer cake by splitting the batter into thirds and bake like"pancakes" on a parchment lined cookie sheet or just use cake pans.Bake 20-30minutes(use cake tester or toothpick) Use your favorite GFCF chocolate or vanilla frosting between the layers
(I use chocolate ganache(glaze, like the outsidecoating of a Ring Ding)
Enjoy!

Chocolate Ganache(like a ring ding coating)

1 cup GFCF chocolate chips
1/4 cup alternative milk(I use rice milk or almond milk)

Melt for 30seconds in a microwave, or melt over a double boiler. KEEP stirring LOTS til combined and glossy, the ganache with be very thin if you want to make it thicker put in the fridge for 5-10 minutes, pur over cake refigerate the cake to "set" the ganache.

GFCF Mini Pizza Crusts

GF Mini Pizza Crusts (also yeast free , egg free , dairy free,  rice free) GFCF (Gluten free Casein free)

1/4 cup arrowroot flour (I don't like the taste of tapioca but that can be a substitute here)
1/2 cup garfava flour OR garbanzo flour
1/2 cup potato starch
3-4  TBSP olive oil or melted coconut oil (or other oil)
1/2 tsp sea salt
1 and 1/2  tsp of baking powder
1/2-3/4 cup  water (or dairy free milk)

Sift dry flours and baking powder, mix in salt and wet ingredients.

Mix 'til like thick pancake batter(add more non dairy milk as needed), put on parchment lined baking sheet in 5-6 inch rounds.

Or can be stored in the fridge for 3-4 days and baked off as needed.

Put on toppings if desired. or use vegan margarine and/or olive oil and garlic powder and salt to make garlic pizzas. Or make pancakes, or hamburger buns,  or rolls, or fruit/dessert pizzas. The possibilities are endless!

Bake 10-15 min 400 degree in oven