Alpine Lady

Honoring the natural world through prose, poetry, music, sounds, photographs and musings.

Recipes for a Gluten Free, Mostly Rice Bread and a Spicy Spread, Dressing or Dip

4 Comments

Here’s my contribution to gluten free bread recipes. I’ve also included a spicy spread, tasty enough to replace mustard and mayo on sandwiches and hoagies. This is a perfect combination for those holiday left-over meats and cheeses. Both are quick and so easy that if I had teens around, these recipes would be shared as “learning how to creatively cook” experiences.

A Gluten Free, Mostly Rice Bread

Gluten Free, Mostly  Rice Bread

A loaf of gluten free bread made from the recipe below.

This recipe doesn’t take much time to make once the ingredients are assembled so gather all the makings together first. Grease a large bread loaf pan with coconut oil. Preheat oven to 350 degrees. Baking time: 60 minutes.

Dry Ingredients:

  • 1 1/2 cups brown rice flour
  • 1/2 cup mixture of gluten-free flours (I used Bob’s Red Mill Gluten Free All Purpose Flour)
  • 1 cup white rice flour
  • 3/4 cup arrowroot starch/flour
  • 1/4 cup sugar
  • 1 tsp. sea salt or Celtic salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. guar gum (I’ve never tried it with xanthan gum)
  • 2 tsp. dried ginger (optional)

Wet Ingredients:

  • 1/4 melted butter or coconut oil
  • 3 large or jumbo eggs
  • 2 tsp. apple cider or rice wine vinegar
  • 2 cups yogurt (I use goat yogurt)
  • 1/4 cup strained applesauce, banana or squash to add extra body and moistness.

In a large bowl, stir the dry ingredients together. Set aside. Mix the wet ingredients together well and add the wet ingredients to the dry ingredients. With a wooden spoon, stir until the dry ingredients are well incorporated into the wet. Plop this mixture into the oiled bread pan. Smooth surface with a wet knife or leave as it. Place the filled bread pan in the center of the oven and bake for 60 minutes. I like to take a long toothpick or kabob skewer and insert it into the heart of the loaf. Check carefully to see it comes out clean and not wet. If it needs more time to bake, turn the oven down to 325 and continue until it is nicely brown and indicator comes out clean.

Remove loaf from oven and let it sit for 15 minutes. Remove from pan and let cool. If you slice before it’s cool, you may run into some cracking and slight crumbling. I say it’s worth the risk for the first few slices to savor its fresh flavor. I do store it in the refrigerator and pull it out just before slicing and popping into toaster or making sandwiches.

This bread holds up well to a load if sliced thicker and made into open-faced sandwiches. Toasting it relaxes the texture and served warm with butter or olive oil, it is (in my estimation, of course) the perfect carrier for nutritional yeast, seaweed, etc. for breakfast energy snacks. Another way I use it toasted is as a breakfast open-faced sandwich with coconut oil, cottage cheese, seaweed and dried nettle powders as toppings. Adding a banana to the batter, gives the loaf a pleasant taste and so spreading a piece of banana flavored toast with coconut oil almost makes it into a dessert! Try it with nut butters, too!

Like all rice breads, it has its limitations and since there are no preservatives or additives, store it sealed well, preferably in the refrigerator. If possible, take out and allow slices to warm before making sandwiches. Refreshing it in the toaster oven or toaster works great, too.

Yummers!

Sliced gluten free, mostly rice bread.

Sliced gluten free, mostly rice bread.

Pat’s Spicy Spread, Dressing and Dip

Pat's Spicy Spread, Dressing and Dip

Pat’s Spicy Spread, Dressing and Dip

Whatever you’re fixing to make for lunch or dinner and need a dip, a spread, or a dressing to add some flavor and flair, try this recipe. It’s quick to make out of ordinary ingredients and perfect for adding to soups to spice them up, for replacing the mustard and mayo in sandwiches; for adding to slaw or cucumber salads to give them a bite of warmth, or to dull and bland dishes for added spicy creaminess. I’ve added xanthan gum to help emulsify the mixture for longer-lasting creaminess.

In a blender, blend together until fluffy:

  • 2-3 garlic cloves, smashed and minced fine
  • 1 tsp. or more fresh ginger
  • 1 tsp curry powder
  • 1/8-1/4 tsp. cayenne pepper
  • 1 or 2 limes, juiced
  • 2-4 Tbs. tahini or almond butter
  • 1/4 C balsamic vinegar
  • 1/3 C olive oil
  • 1/4 C water
  • 1 tsp. or more warm honey or other sweetener
  • 1/4 tsp. xanthan gum (sprinkle in as blender whirls)
  • Salt
  • Pepper
  • 1 Tbs. fresh dill weed if you have it, otherwise use 1 tsp. dried (optional but I do find dill weed makes everything taste fresher!)

Keep a jar in the refrigerator for that inspirational moment!

Until next time, enjoy the holidays!

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4 thoughts on “Recipes for a Gluten Free, Mostly Rice Bread and a Spicy Spread, Dressing or Dip

  1. Thank you Jan. I think you’ll find it quite satisfying. I have made it many times as a single loaf and also have put it into two smaller baking pans. The smaller loaf was nice to give out for solstice gifts and since the banana makes it sweeter, I made a lemon-buttercream frosting as a side spread. One recipient spread hers with the frosting and then warmed it in the microwave and sent raving reviews. I enjoy warming mine in a toaster and spreading it with coconut oil, or spreading it with coconut oil, goat yogurt to which I add a sprinkling of nettle powder. To each his own…

  2. Looks so tempting! The closeup shows a wonderful texture, definitely must try in near future.

  3. Thank you, Chenoa. I had fun trying this recipe out several times before settling on this version. I wanted to make it simple, repeatable and taste good! Thanks for visiting Alpine Lady!

  4. Thank you for the great recipe’s Patricia! Love your way, Chenoa

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