Tag: oat free

Buckwheat English Muffins

This oat-free spin on my Gluten Free Sourdough English Muffins, is hearty in structure and has a very earthy taste due to the buckwheat flour.

My large family really enjoy buckwheat bread-like products, and these are one of their favorites!

I have included links to products we use below. If you purchase something through the links, I may receive a small commission at no additional cost to you, which helps me continue to provide free recipes like this, and support my little, large family.

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Ingredients:

  • 1 1/2 Cups Buckwheat Flour, we get ours from here or here
  • 1/2 Cups Gluten Free Sourdough Starter, or if you do not have a mature starter and would like to purchase some of mine dry, you can go here.
  • 1 Cup untreated water
  • 2/3 Cup Egg Whites
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Mineral Salt

Method:

Pull unfed, active sourdough starter out and mix with the water and the buckwheat flour.
Let it sit for 4-12 hours, I have let it sit 24 hours and it still worked well.
Mix in the remaining ingredients.
Let sit another 30 minutes to let the Baking Powder and Baking Soda activate fully.
Preheat the oven to 350 degrees Fahrenheit
Prepare the baking sheet with Aluminum or parchment, and wide-mouth mason jar lid rings. Or, use a silicone muffin top pan.
Spray lightly in the rings with cooking spray.
Fill to just under the top of the rim with the rested batter.
Bake for 25-35 minutes
Pull from the oven and let them sit and be cool enough to pull the muffins out of the rings without burning yourself.
Let fully cool before you cut into them.
These are compatible with an E meal on the Trim Healthy Mama plan, keeping it to 1 with room for some fruit, or 2 with no additional carb sources.

Thank you so much for stopping by!

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, Products we use, or how to make killer, lowfat green beans you have come to the right place.

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Single-Serve Maple Nut Waffle Sauce

If you are the only one in the house that loves the flavors of peanut and maple on your pancakes, I have the perfect single serve recipe for you!

I have included links to our favorite products below. If you choose to make a purchase through any of these links I may receive a small commission, at no additional cost to you, and it helps support my little, large, family and continues to make the free content here possible.

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Ingredients

If you need to find other products we use not listed, you can find them here.

Method

Mix all ingredients together in a small bowl, if you don’t mind it room temp, until completely smooth. Then, use it on anything from pancakes to ice cream!

Thank you so much for stopping by!

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, Products we use, or how to make killer, lowfat green beans you have come to the right place.

nicoleburch_lifeinthetreehouse

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Apple Spice Quinoa

Another installment of ways to spice up your baked quinoa, from the Treehouse. I present the Apple Spice version.

Again, this is a baked loaf-style breakfast that will be a delight either hot or cold. We enjoy it both ways. And, it freezes well!

I have included links to some of our favorite products below, if you choose to purchase anything through these links I may receive a small commission at no additional cost to you, and this will help me continue to offer free content and recipes like this and support my, little, large family.

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Ingredients:

Method:

Mix everything together. Bake at 350 degrees for 30 minutes, until middle is set, in either a standard loaf pan lined with parchment, or a silicone loaf pan. Let cool 10-15 Minutes before cutting.

***This recipe falls into an E setting on the Trim Healthy Plan***

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Banana Bread Quinoa

I like to mix things up a bit when it comes to quick, gluten free creations. And, this loaf I decided to try to make it egg free, even though we have over 40 hens and eggs a plenty most of the long days of the year.

So, here is my “banana bread” version of baked quinoa.

I have included links to products we use, below. If you choose to make a purchase through those links I may receive a small commission, at no additional cost to you. This helps me continue to offer free content on this site, and support my little, large family.

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Ingredients:

Method:

Mix all ingredients together and bake at 350 degrees for 30 minutes. I placed mine in a standard loaf pan with parchment lining it, but a silicone loaf pan would be great for this. It will be done when the middle is set. Let cool for about 15 minutes before cutting and serving.

This is egg free, so it will be crumbly. Best Results will be when completely cool.

***This is an E meal or Snack on the Trim Healthy Mama Plan***

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, How I got my Husband on board with our eating style, or the products we use in our home you have come to the right place.

Nicole Burch is sharing her Gluten Free Buckwheat Sourdough Pizza Crust Recipe.
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Pumpkin Baked Quinoa

This baked quinoa takes a simple seed, and turns it into a tasty breakfast or snack that can be made in advance and eaten hot or cold for busy days.

My kids really enjoyed it, and it helped mix up our oatmeal days, by providing a different flavor and texture profile.

I have included affiliate links below, and if you choose to make a purchase I may receive a small commission at no additional cost to you. This helps me provide free content like this for you to enjoy, and supports my little, large family, too.

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Ingredients:

Method:

Mix all ingredients together and bake at 350 degrees for 30 minutes. Let cool about 10 minutes before cutting.

*** This recipe falls into an E setting on the Trim Healthy Plan***

Thank you so much for stopping by!

If you want to learn more about the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.

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Buckwheat Sourdough Pizza Crust

***There are affiliate links in this post, and if you choose to make a purchase through the links I may receive a small commission at no additional cost to you***

Are you ready for a tasty GLUTEN FREE Sourdough crust? Look no further!

This one has been on repeat in the Treehouse for about 6 months, and it is the most like a “real” pizza crust in our opinion…my husband myself were raised on bread, so our children really don’t know any different.

What’s the Secret?

Flip & Flop!

cook the crust for 20 minutes on on side, parchment paper will save your sanity I promise, then flip it over and cook it on the other side BEFORE you add any toppings, but I will explain this process more below.

Sturdy enough to hold, but soft and chewy inside! What’s not to love, right?

Can we skip to the good part now, Nicole?

Yes ma’am! Your recipe awaits……

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Ingredients

  • 1 C mature sourdough Starter, I use Gluten Free Sourdough Starter
  • 2/3 C Buckwheat Flour, we get ours from here or in bulk from here
  • 2 tsp Italian seasonings, we buy our bulk spices from here and mix our own.
  • 1 teaspoon Mineral Salt, from here or here
  • 1 teaspoon Baking Powder
  • 1/2 tsp baking soda
  • 2T oat fiber, from here or here
  • 1/4 C plus 1 T un-treated water
  • 2 T psyllium husk, from here or her

Method

Create a sponge with the Buckwheat flour, mature starter, and untreated water. Let this sit in a covered bowl overnight, or 7-12 hours. Then add the rest of your ingredients, with Psyllium Husk added last after everything has been well incorporated.

line a pizza pan with parchment paper and preheat your oven to 350 degrees Fahrenheit. Press the dough into the shape you like with water-wet hands. Press until is is even and approximately 1/4 inch thick.

Bake on the first side for 20 minutes. Pull the pan out and then use the parchment to flip the crust over and cook it for 15 more minutes. Add your toppings and broil to melt your cheese or until your toppings are warmed enough.

***The crust is an E compatible fuel on the Trim Healthy Mama Plan, but the final product will likely be a crossover if you are adding full fat cheeses, or large servings of pepperoni. To keep this pizza an E, non-starchy veggies, and very low-fat meats and cheese products will need to be used***

Thank you so much for stopping by!

If you want to learn more about my Trim Healthy Mama Lifestyle Coaching, How I got my Husband on board with our eating style, or the products we use in our home you have come to the right place.

Nicole Burch is sharing her Gluten Free Buckwheat Sourdough Pizza Crust Recipe.
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“Free-From” Baking Blend

Living in Gluten FREEdom for 7 years now, this month, I feel very much for all the allergy families as they navigate their new lifestyles.

In my Trim Healthy Mama Lifestyle Journey, I have watched those with allergies struggle with baking blends, and I took the most consistent allergens and went to work on a replacement.

This is my gift to you, Lovely Ladies! A blend that is FREE of gluten, wheat, nuts, coconut, dairy, mammal free, nightshades, oats, grains, eggs, egg whites and corn! It will even fit into a vegetarian lifestyle.

We all deserve safe baked goods, and this is my 7 year “Celiac-Aversary” present to you from the Treehouse!

****IF you choose to purchase any of the products linked in this post, I may receive a small commission. This does not increase the price for you, but blesses my family and continues to help make it possible for me to create these recipes****

Free From Baking Blend. Life in the Treehouse.

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Ingredients:

Method:

Mix all ingredients together, and store in an airtight container.

1/4 Cup of this recipe is fuel pull, if using the exact brands that I have linked, otherwise it will fall into a light S, per serving, on the Trim Healthy Plan

***I have been able to use this blend in all Trim Healthy Plan compatible baking that calls for their branded baking blend, along with recipes from other bloggers who create recipes compatible with THM***

Thank you so much for stopping by!

If you want to learn more about the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.

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Gluten Free Sourdough Flat Bread

This flat bread, is the most versatile recipe I have found with my sourdough adventures!

You need a sandwich?…it’s got you!

You want pizza?…it’s got you!

Crackers anyone?…it’s got you!

You have to use that discard, or you will have to throw it out?…It’s got you!

Otherwise, this recipe needs no large introductions, because it is so yummy, after many years of bread like products, you’re going to be so amazed at what you could use it for!

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Ingredients:

  • 1 Cup mature Sourdough starter or discard, If you do not currently have a mature Gluten Free Starter I may have some available for purchase here.
  • 2-3 teaspoons Nutritional Yeast
  • 1 teaspoon Mineral Salt
  • Dash of Black Pepper
  • 1/4 teaspoons garlic powder, we buy most of our spices through here.
  • 1 teaspoon Psyllium Husk
  • Up to 1/4 Cup water to thin the mixture

Method:

Mix everything except water, getting all the lumps out (I’m looking at you psyllium husk!). Let the mixture sit for at least 10 minutes to allow the psyllium husk to fully activate. Then, add the water 1 tablespoon at a time, up to 4 tablespoons (1/4 Cup) until it is thin enough to pour onto a pan or a griddle….like a pancake.

Pro tip: a silicone basting brush is very helpful to even out the flatbreads after you pour them onto the heated surface to cook. This is my favorite tool for cooking gluten free tortillas too.

Cook until the top looks dry and you can easily get your spatula under the flat bread, and flip to cook for a few minutes on the other side.

Fridge or Freezer?

Yes, and Yes! This flatbread does well for 3-5 days in the fridge, making sure it is completely cool prior to storing so that it will not stick to the other flatbreads. It also, freezes well with no discernable dryness, to myself or my family, that comes with many other gluten free bread-like products after time in the freezer.

Is your flat bread sticking?

This is typical of gluten free dough and batter in general. For this recipe I would suggest a ceramic or non stick pan of some kind. I find my ceramic griddle to be very effective, and I do not spray anything on it at all. If it sticks for me, I give it a few more minutes and try again. If it still sticks, it likely had residue cook on from the last flat bread and I try to scrape the area better before I cook another one there.

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 the products we use, How to build a gluten free pantry, or how to start making Gluten Free Sourdough you have come to the right place.

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