Single Serve Free-From Bread

This is a simple recipe for quick gluten free bread, that an allergy mama can use.

I do not own a microwave, so if you make this I would love to know how long you cooked it, and how it worked for you, so these are made in a mini waffle iron. Because I own six of them, you know I have a large family, I mix these up in three small bowls and do the top and bottom at the same time.

***I have linked some of the products we used below. If you choose to make a purchase through any of these links I may receive a small commission at no extra cost to you. This helps me continue to create free content, and support my little, large family.***

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Ingredients:

Method:

Mix all dry ingredients, and then add the wet. The batter should be looser than a microwave muffin batter, but not soupy. Have a mini waffle iron, or two, hot and ready. Spray lightly with coconut cooking spray(or any other you can use). Add half the batter to the waffle iron, and cook for about 5 minutes until browning and cooked through. Then, add the other half to the waffle iron and cook he same way.

***This is a fuel pull bread on its own, but keep an eye on your added fat if you are using anything other than the Creamy Dreamy Hemp Protein Powder in your baking blend, because it could tip you into a light S or crossover on the Trim Healthy Mama plan.***

Gluten Free Sourdough Banana Bread

My husband was looking for a rogue bag of gluten free oatmeal in our big white van, and he comes in with a large bag of frozen bananas.

Well, thank you winter time temperatures we are now going to need to bake with these brown crescents instead of feeding them to the small humans like I intended. But, sometimes mistakes pay off in a big way!

He makes a joke, because I have been experimenting with gluten free sourdough for a while now, “Maybe you could make a sourdough banana bread.”, don’t tempt a lady with sourdough discard.

…AND, I had already been on the look out for recipes to try or to get inspiration from.

Because our whole family follows the Trim Healthy Mama plan, my goal was to find one that was close enough to “on plan” that it would not completely fail when I substituted ingredients that I was more comfortable with eating….no such luck, I had to make so many changes that it was a whole new recipe. But, it worked!

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Ingredients

Method

  • Preheat oven to 350 degrees Fahrenheit and lightly spray your baking pan with cooking spray ( I use coconut spray), or use a silicone loaf pan like this.
  • Mash the bananas and put in a bowl with all wet ingredients
  • Mix all dry ingredients in another bowl
  • Then, add the dry ingredients to the wet and mix well as quickly as you can so that the Xanthan gum does not thicken too quickly and create lumps.
  • Put batter into your loaf pan and let sit for 25 minutes before you cook
  • Bake for 60-70 minutes. Pull out of the oven, and get them out of the baking pans. Let cool at least 20 minutes before you cut into them.

If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!

Thank you so much for stopping by!

If you want to learn more about my family, Read about how I got my husband on board with the Trim Healthy mama Plan, or look into my THM Lifestyle Coaching services you have come to the right place.

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Gluten Free Baking Flour Blend

I have been dabbling in Gluten Free Sourdough for a few weeks, and the results have been pretty exciting, for a former wheat bread baker who really misses that part of our former lifestyle.

I went searching for a wild starter and loaf recipe that would work with our Trim Healthy Mama Lifestyle, but I found out quickly that some tweaks would have to be made. Many of the flours suggested we do not use due to their lack of nutritional value, or the effect they may have on blood sugar.

Also, I wanted this loaf to fall into an E meal on the THM plan…a unicorn, I know, but I won’t be pregnant or nursing forever and I miss bread!

I found this recipe and in it she describes the “bones” of what she calls a bread flour mix, without giving specific instructions…you get to build your own!

This was promising!

I picked from her suggestions, a mix of gluten free flours that I hoped would provide enough structure to maintain any sort off rise gained from fermentation, but also deliver on taste and texture. They certainly did that!

I’m going to say I was inspired by her suggestions because they were very helpful and valuable to me, and this is not wholly my own creation due to her hard work….

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Ingredients

  • 1 Cup Brown Rice Flour
  • 1 Cup Quinoa Flour
  • 1 Cup Oat Flour (certified GF oats ground in a blender)
  • 1 Cup Garbonzo/Besan Flour
  • 1 1/2 Cups Oat Fiber
  • 1 1/2 Cups Baking Blend (I use this recipe with success)
  • 1 Cup Masa Harina

Method

If you are using the baking blend recipe I linked above, make sure you have it all ready to go.

Then, Mix all the above ingredients together. In her recipe for the sourdough she states that a single batch is good for three batches of bread and I found this to be accurate.

*I have also started experimenting with this blend in some of the recipes from the Trim Healthy Future Cookbook that call for Einkorn flour.

*Because this blend of flours includes a mixture of low fat/low carb flours, and higher carb flours, it falls within E meal guidelines for the baking I do with it.

*Due to the size of my family I tripled this batch and it stores perfectly in a 1 Gallon sized container.

If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!

Thank you so much for stopping by!

If you want to learn more about how I use Leftovers, building a gluten free pantry, or how to cut down your cooking time you have come to the right place.

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