Gluten Free Brownies

These brownies are right in the middle- not too fudgy, and not to cakey.  They can also be made soy and dairy free with just a few substitutions.   I hope you don't eat them all in one day, like me!  They also freeze great - just cut and place in a freezer bag and pull one out when the cravings hit.

Brownies

¾ c. butter(use Earthbalance if needed)

5 oz. unsweetened chocolate(Bakers brand baking chocolate is dairy & soy free)

½ c. tapioca

½ c. teff flour

¼ c. millet flour

¼ c. sorghum flour

¾ t. xanthan gum

½ t. baking powder

½ t. salt

4 eggs

2 c. sugar

1 t. vanilla

2 c. chocolate chips(Enjoy Life has dairy/soy free or Guitard or Ghiradelli semi-sweet are dairy free)

In a glass bowl, microwave butter and chocolate together until melted(1 min. increments).  Set aside.  Meanwhile, beat eggs and sugar until frothy, add in vanilla and beat.  Mix in chocolate mixture.  Sift together dry ingredients and then add.  Stir in chocolate chips.  Spread into greased 9x13 pan.  Bake at 375 for 25 min. or until edges are set.

Check out some other great gluten free bar cookies at the gluten free homemaker, thanks Linda for the monthly challenge!

The Best Gluten Free Multigrain Bread Yet!

As you know, bread is always a work in progress, and I think I change the recipe every time.  Linda at Gluten Free Homemaker is hosting a challenge this month of making a loaf of bread.  I already had a decent recipe, but was determined to make it healthier and of course delicious.  I used most the grains in my cupboards and this time threw in some Chia meal.  I use Chia seeds daily in smoothies, but I have never ground it and used it as flour.  The results were great, or maybe we are really warped!  I think the Chia and Flax improved the texture the most and of course made it really healthy.  By adding the seeds I was able to cut back the starch and still have a light bread.  Don't let this long list of ingredients stop you.  I think using lots of different flours is what makes it so great, and it really doesn't take long to put together.  I hope you enjoy it as much as we did!

Multigrain Bread

1 c. warm water

1 T. sugar

1 T. yeast

1/3 c. millet flour

1/3 c. teff flour

1/3 c. potato starch

1/2 c. sorghum flour

1/4 c. corn flour(finely ground)

2 T. flax meal

1 T. chia meal

1 t. salt

2 1/2 t. xanthan gum

2 T. shortening(or butter)

1/2 t. apple cider vinegar

1 egg

In a small bowl mix warm water, sugar, yeast and let sit.  Meanwhile, in a stand mixer, combine dry ingredients. Mix.  Add shortening, vinegar, egg and mix until course crumbs.  When the yeast mixture is nice and foamy, pour into the flour mixture.  Beat for 1-2 min.  Batter will be thick and sticky.  Scoop into greased bread pan, 81/2 x 41/2, cover with foil sprayed so it doesn't stick, and let rise.  When just above the pan, place in a 375 oven and bake for 50 min.  Cover with foil part way through if you prefer a lighter crust.  Let cool and enjoy.  This will also make 12 rolls.  Just scoop into muffin tins, let rise, and bake for about 25 min.

*In the winter my house isn't very warm, so I usually heat my oven to 170, place a pan with water on the bottom rack, turn off the oven and place the bread in to rise.  The water helps the dough from drying out.  This will only take 15-30 min. to rise.  Then I remove the foil, turn the oven back on to 375 and let it bake.

**Feel free to substitute other flours, these are just our favorite and what I have on hand.  Substitute starch for starch.  The other flours can be substituted for other similar flours.  If you don't have chia, just use additional flax.  Let me know how it goes.  I have also used butter and it works great but I need to make things dairy free.  I love the Spectrum palm shortening if you have never tried it!

Chicken Lime Soup

Sorry I haven't posted for a while but we have been the sick house for the last 2 weeks! We got hit with an awful version of croup and it went through 5 out of 7 of us!   Hopefully we are through and this better be it for the rest of winter!  We have had some great soups the last couple weeks.  There is something so refreshing about vegetables in soups, especially when you aren't feeling well.  Here is one of my favorites and keep checking back for more delicious soups to come.

Chicken Lime Soup

2 chicken breasts

2-4 limes

Olive Oil

Baste chicken with EVOO and squeeze one lime over.  Grill or Broil, cool - then dice.

6 c. chicken broth                     1 c. carrots, diced

1 c. red pepper diced               1 ¼ c. zucchini diced

2 garlic cloves                           1 c. tomato diced

½ c. celery diced                       ¼ c. fresh cilantro

Bring broth to simmer, add:  pepper, garlic, celery, and carrot.  Cook 15 min.  Add zucchini, cook 5 min.  Add back in chicken, lime juice, tomato – simmer.  Top with cilantro.

This goes awesome with these delicious rolls.

Muddy Buddies

When the 9:00pm chocolate peanut butter craving calls, this always satisfies!  Chex has a great recipe for this snack and the great thing is that you can also make it dairy, soy, and nut free!  It is so easy to adapt and you can't ruin it!  I never really make it the same twice, I just dump.  Here is what I usually do- but remember don't bother measuring, this will just give you an idea of the amounts!

Muddy Buddies

1 c. chocolate chips(use regular, dairy free, or Enjoy life soy free)
1/4 c. peanut butter(if you are allergic to nuts, just leave it out)
6 c. rice or corn Chex(make sure they are General Mills)
1 c. powdered sugar
Melt the chocolate chips and peanut butter in a microwave safe bowl.  Microwave for 1 min., stir, continue to heat for 30 s. intervals, stirring in between, until melted.  Stir in Chex until coated.  In a gallon size Ziploc bag add the powdered sugar, stir in the Chex mixture and shake.  Refrigerate.

*If you want to add butter, add a few Tablespoons.  This will make it runnier and you can add more Chex.
**If you need variety, omit peanut butter and stir in a small amount of mint extract.