November 22, 2024

Gluten-Free Hearty Whole Grain Bread

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  We’ve been on a gluten-free kick for quite a while now.  This week I am going to share my husband’s favorite gluten-free loaf of bread.  Shhhhh… (it is made from a mix)!  Really truly!  And it is incredible!  Very hearty…nice, thick crust…tasty…and full of such good-for-you ingredients.

This mix Hearty Whole Grain Bread Mix is made by a wonderful company, Bob’s Red Mill.  They offer an extensive line of gluten-free baking products as well as many other items.  You should check their website out!  Many grocery stores and ‘big-box’ stores carry their products.

IMG_1621

Here’s the list from the label (note there are no preservatives or ingredients with 14 letters):

  • whole grain buckwheat
  • garbanzo bean flour
  • potato starch
  • cornstarch  IMG_1617
  • sunflower seeds
  • sesame seeds
  • whole grain sorghum flour
  • tapioca flour
  • cocoa powder
  • evaporated cane juice
  • fava bean flour
  • dried molasses
  • xanthan gum
  • caraway seeds
  • active dry yeast
  • sea salt
  • whole grain teff
  • potato flour
  • onion powder
  • guar gum
  • soy lecithin

If your home is like ours…this will be gone within 2-3 days.  This bread has no preservatives so you might consider keeping it in the refrigerator.  Slice as needed.

Additional Ingredients: IMG_1615
1+3/4 cups warm (110 degrees) water
1/4 cup oil
2 eggs, room temperature
1 teaspoon cider vinegar

Directions:

  1. Dissolve enclosed packet of yeast in the warm (110 degrees) water; let stand for 5 minutes ‘til foamy
  2. Grease a 9X5 loaf pan; then line with parchment paper, cut to fit.  also grease parchment paper
  3. Pour dry mix into stand mixer bowl
  4. Add yeasty water mixture and run mixer for 15 seconds
  5. Add eggs, oil, cider vinegar
  6. With mixer on low, blend ‘till batter is smooth and all ingredients are incorporated
  7. Turn mixer to medium speed and beat for 15-20 seconds
  8. Pour batter into loaf pan; smooth top of batter with wet fingers or spatula
  9. Cover loaf pan with plastic wrap and put in a warm (75-80 degrees) place to rise for 40-45 minutes; I place mine into the microwave.  Allow dough to rise so it is level with the top edge of pan
  10. Preheat oven to 375
  11. When dough has risen, bake for 60-65 minutes or ‘til internal temperature of bread is 205 degrees (I use an instant – read thermometer)
  12. Cover bread with a loose tent of foil after approximately 35-40 minutes as it starts to brown
  13. Remove from oven; allow to cool for 5 minutes
  14. Then loosen edges of bread with a knife or small spatula
  15. Using parchment paper strips, lift bread from pan and place on wire rack to cool completely before slicing
  16. As the bread is cooling, I rub the top ONLY of the loaf with about a 1/2 tablespoon of butter; this just softens the top crust of this very hearty loaf of bread

 

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this blog post, you may email her at: Coleen@girlfriendscoffeehour.com

At Home with GCH: Chicken Shepherds Pie with Cauliflower – Parmesan Topping

Now that title’s a mouthful, hmmm?  Pun FULLY intended!  My husband loves Shepherd’s Pie—and any variation I can come up with!  And so I indulge him!   This recipe fits into our healthy but oh-so-yummy category in a couple of ways:

  • it is low-carb (with the absence of mashed potato topping)
  • it  is made with natural ingredients that you can pronounce (as the gravy is made from scratch)
  • it is low in fat/high in protein (using boneless chicken breast as the protein and just 1/3 cup of shredded cheese and 1/3 cup Parmesan)

This recipe could easily be doubled and baked in an 11 x 13 baking dish.

Chicken Shepherd’s Pie with Parmesan-Cauliflower Topping

2012-12-05 19.56.17

Filling Ingredients:

1 sweet (vidalia-type) onion, chopped in pieces about 1/2 inch
4 ounces baby bella mushrooms, wiped clean sliced chunky
2-3 tablespoons chopped garlic in oil (from a jar)
3+ teaspoons olive oil
1# boneless chicken breast, pounded flat, cut into 1″ cubes

1 tablespoon butter
2 tablespoons flour
1/4 cup white wine (or broth)
1+1/4 cups chicken broth

1 bag frozen mixed vegetables (your choice) set out to defrost

Topping Ingredients:

1 medium-sized head of cauliflower, cored and chopped into small pieces
1/4 cup milk
1/3 cup finely grated parmesan cheese
salt and freshly ground black pepper to taste

1/3 cup shredded cheese (sharp cheddar, smoked gouda) *use a flavorful cheese

Instructions:

Preheat the oven to 375.  Bring a medium-sized pot of salted water to a boil. Chop cauliflower into small pieces and simmer ‘til  soft enough to mash easily (10-12 minutes). Drain cauliflower very well in a colander; place back into pot and  use an immersion blender or hand beater to “mash” the cauliflower with the milk and Parmesan. Season very well with salt and pepper to taste.

While the cauliflower cooks, heat 2 tablespoons of olive oil in a large frying pan and saute the cut-up chicken adding the chopped garlic for the last minute (don’t let the garlic burn).  Saute ’til just getting brown but don’t overcook.  Remove pan from stove; set aside cooked chicken.  Wipe frying pan with paper towels to remove bits. Then add 2 additional tablespoons olive oil; heat over medium, and saute chopped onions for 3 minutes.  Add chopped mushrooms and saute for 4-5 minutes more to caramelize.  Reduce heat to low; add 1 tablespoon butter, and sprinkle flour over the mushroom-onion mixture, stirring with a whisk.  Cook this mixture for 3 minutes occasionally scraping the pan.  Then gradually whisk in the wine ’til the mixture is smooth.  Gradually whisk in the  broth and your gravy will come together.  Gently simmer for 5 minutes.  Add back the cooked chicken and the defrosted veggies and heat together for 1-2 minutes.

Spread the chicken-vegetable-gravy mixture in the bottom of a 8 cup casserole dish.  Top with the cauliflower mixture, and spread across the pan almost to the edges.  Bake for 20 minutes, and then top with the grated cheese.  Continuing baking another 10 minutes or so ’til bubbly.  If top is not lightly browned, can be carefully placed under broiler for 2-3 minutes.  Enjoy!

God loves you!   ♥  (Don’t ever forget that!)

  coleen

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If you would like to send a personal message to Coleen, in regards to this blog, please email her at: Coleen@girlfriendscoffeehour.com.