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Feb 11 16

Naan Bread

by Karen

Gluten Free Naan Bread great with Indian cooking or soup n salad

 

A great bread with soup and salad or any meal where you’d like to have tasty bread to soak up a delicious sauce on your plate.

Naan is an East Indian bread that traditionally uses a yeast starter developed from airborne yeasts.  Our recipe is adapted from Prena’s blog Indian Simmer and uses baking powder instead.  Naan is traditionally baked in a tandoor oven where in 60 seconds the dough puffs slightly and browns when it is thrown against the oven wall of this high heat oven.
This recipe requires an open flame to finish the naan, you will need a gas cook top or grill.

Naan Bread

You can flavor your naan with various herbs, try adding in a little cumin or garlic into the dough.

Serves 4
1 cup millet flour
1 cup Multi Blend GF Flour Mix
2 teaspoons guar gum or xanthan gum
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1/2 cup of warm milk
1/2 cup of yogurt
1/2 tbsp oil

Mix all the dry ingredients together and make a well in the flour.

Mix milk, yogurt, and oil together and pour about half of it into the well and slowly combine it together until a soft dough forms. (There’s not an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough.) The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough.
Cover with damp cloth and let it sit in a warm place for at least 2 hours.

Place dough in between two large pieces of plastic wrap on the counter.  Using the plastic wrap allows you to manipulate the dough without it sticking to the counter top. Shape the dough into a large rectangle and fold it into thirds, pick up the dough and turn it so you can fold it into thirds again. Throughout this process you will be removing the plastic wrap so you can fold the dough and placing it back on top as needed to manipulate the dough.

Divide the dough into 8 small balls and flatten the balls between the plastic wrap to make 8 naan shaped rectangles about 1/4 inch thick.

Sprinkle one side of the bread with a little seasoning of your choice: cumin, garlic, butter, cilantro etc. Place seasoned side down on plastic wrap.  Brush the other side with water.

Heat a  heavy skillet (one with a lid). When skillet is very hot place the naan wet side down and cover it with a lid. Let it cook for about one minute.  When it is cooked it will release from the pan with a spatula. Cook the other side of the naan over the direct flame of the burner using tongs. When you see some charred brown spots then you know that the naan is done.  It helps to support the naan between the tongs as in the photo above.

 

The side you see was cooked on one side in pan, it helps to hold it lengthwise in the tongs at first so it cooks evenly over the flame.

The side you see was cooked on one side in pan, it helps to hold it lengthwise in the tongs at first so it cooks evenly over the flame.

 

Boy, is it ever good!

Boy, is it ever good!

Dec 19 15

Sour Cream Coffee Cake, A Holiday Tradition

by Karen

 

gluten free sour cream coffee cake

Walnuts, cinnamon, and brown sugar top this coffee cake and provide a sweet layer within.  Years ago we took a three-generation-old family recipe and converted it to gluten free.  The key to its’ success is mostly due to adding in an extra teaspoon of non-aluminum baking powder (like Rumford).

Here is a link to the recipe

I will be making two of these this year on Christmas Eve morning…..one for us to have the following morning with coffee, orange juice, eggs and bacon for a mid-morning break….and one for our good friends.

The funny thing is no one in their family is on a gluten free diet but they LOVE this coffee cake.

 

Link for more holiday recipes.

Link for every day meals and sweets (along with recipes contributed by James Beard Award Winning Chefs)

Dec 14 15

Recipes to Share With Family and Friends

by Karen

Did you know our books are instantly shareable with friends and family?

One cookbook purchase allows you to share with 2 others.

Make last minute purchases and give the best gluten free recipes for family meals and unbeatable sweets and breads.

For $19.99 you get a gift and you can share it with 2 more.

Here’s a look at some of our recipes:

gluten free nanaimo bars

 

karen robertson's gluten free pizza crust

 

pound cake

 

HolidayBookMolasses_450

 

 

Karen Robertson's bread

 

Chipotle Chili with Cilantro Lime Cream

 

Old Timed Raisin Filled Cookie

 

gluten free lemon bars

Seasonal recipes link

Holiday recipes link

Nov 25 15

Pie Shop Tip #6–Glazing for DF Crust Made with Leaf Lard

by Karen
pie on the left- eggs and butter, pie on the right -lard and water

pie on the right -made with leaf lard

 

Many of you know that I worked a Seattle area pie shop and also operated my own farmers market booth.  With all that baking I learned a lot and the long lines at our booth was all the proof I needed to know we were doing things right. Here are some tips to help you with your pie baking…..the sixth tip in our series.  The first five tips addressed our method for making the dough, prep for easy roll out,  avoiding sticky dough,  pie sugar, and Glazing for Crust Made with Eggs and Butter.

Glazing for DF Crust Made with Leaf Lard

There are many methods for creating a golden hue on a pie crust. The pie shop brushed theirs with milk and a sprinkling of sugar.   If you cannot use eggs or dairy then the fat you want to use is leaf lard or shortening to make a good pie crust. The photo above used this method along with a glaze:

  1. Before placing the pie in the oven brush it with a dairy free milk and sprinkle with sugar.
  2. Upon removing the pie from the oven brush it with  a bit of apricot preserves mixed with a little water to thin it.

(Recipes for DF EF GF crust along with our regular crust made with eggs and butter are in our book Cooking Gluten Free for the Holidays, see below. )

For more holiday cooking and baking tips and recipes, consider our instant download Holiday ebook Cooking Gluten Free for the Holidays with full color photos and everything you need for the holiday season (Thanksgiving, Hanukkah, Christmas, and New Years) for

$ 19.99 (you can easily share the download with two friends)

 

Thank you and stay warm!

Nov 24 15

Pie Shop Tip #5-Glazing for Crust Made with Eggs and Butter

by Karen

gluten free Apple Pie with Eggs and Butter

 

Many of you know that I worked a Seattle area pie shop and also operated my own farmers market booth.  With all that baking I learned a lot and the long lines at our booth was all the proof I needed to know we were doing things right. Here are some tips to help you with your pie baking…..the fifth tip in our series.  The first four tips addressed our method for making the dough, prep for easy roll out,  avoiding sticky dough, and pie sugar.

Glazing for Crust Made with Eggs and Butter

There are many methods for creating a golden hue on a pie crust. The pie shop brushed theirs with milk and a sprinkling of sugar. My preference is to brush on an egg wash of one egg yolk + 1 teaspoon milk and then sprinkle with some sugar.  The photo above used this method.  If you cannot use eggs or dairy our next Pie Shop Tip will address glazing for an egg free, dairy free crust.

More tips to follow in the days to come….

For more holiday cooking and baking tips and recipes, consider our instant download Holiday ebook Cooking Gluten Free for the Holidays with full color photos and everything you need for the holiday season (Thanksgiving, Hanukkah, Christmas, and New Years) for

$ 19.99 (you can easily share the download with two friends)

 

Thank you and stay warm!

Karen

Nov 23 15

Pie Shop Tip #4–Pie Sugar for Balanced Sweetness

by Karen

IMG_3389

Many of you know that I worked a Seattle area pie shop and also operated my own farmers market booth.  With all that baking I learned a lot and the long lines at our booth was all the proof I needed to know we were doing things right. Here are some tips to help you with your pie baking…..the fourth tip in our series.  The first three tips addressed our method for making the dough, prep for easy roll out, and avoiding sticky dough.

Pie Sugar for Balanced Sweetness

At the pie shop we had about 6 big tubs of premade pie sugar for every kind of pie we made.  Pie sugar is simply sugar with the appropriate spices for each flavor of pie. The idea is that you scoop up what you need, sprinkle it over the bowl of fruit for your pie then mix the pie sugar by hand into the fruit (carefully) to completely coat the fruit. When you are on a production line this is much more efficient than layering fruit, spice and sugar into the prepared pie plate.  But I think there is a taste difference as well as the sugar coats all the fruit evenly for a balanced sweetness. (Use food prep gloves for easier clean up.)

 

More tips to follow in the days to come….

For more holiday cooking and baking tips and recipes, consider our instant download Holiday ebook Cooking Gluten Free for the Holidays with full color photos and everything you need for the holiday season (Thanksgiving, Hanukkah, Christmas, and New Years) for

$ 19.99 (you can easily share the download with two friends)

 

Thank you and stay warm!

Karen

Nov 22 15

Pie Shop Tip #3-Avoid Sticky Dough

by Karen

pie shell

 

 

Many of you know that I worked a Seattle area pie shop and also operated my own farmers market booth.  With all that baking I learned a lot and the long lines at our booth was all the proof I needed to know we were doing things right. Here are some tips to help you with your pie baking…..the third tip in our series.  The first two tips addressed our method for making the dough and prep for easy roll out.

Avoid Sticky Dough

  1. The best way to avoid sticky dough is to make it soft to the touch.  If that means adding in a few more tablespoons of flour after your ingredients are in the mixer then add it right at the end.
  2. Once your dough is made and chilled (for about 20 minutes) the next tip is to roll out the dough between two sheets of plastic wrap.
  3. After rolling out the dough continue to use the plastic wrap for transferring the dough to the pie plate and also keep it on top of the top crust while you crimp the edges.

 

More tips to follow in the days to come….

For more holiday cooking and baking tips and recipes, consider our instant download Holiday ebook Cooking Gluten Free for the Holidays with full color photos and everything you need for the holiday season (Thanksgiving, Hanukkah, Christmas, and New Years) for

$ 19.99 (you can easily share the download with two friends)

 

Thank you and stay warm!

Karen

Nov 21 15

Pie Shop Tip #2–Easy Roll Out

by Karen

 

our farmers market pie crust

Many of you know that I worked a Seattle area pie shop and also operated my own farmers market booth.  With all that baking I learned a lot and the long lines at our booth was all the proof I needed to know we were doing things right. Here are some tips to help you with your pie baking…..the second tip in our series.  The first tip addressed our method for making the dough.

Prep Your Dough for Easy Roll Out

  1. Once your dough is made, divide it in half and form two 6-inch rounds, wrap tightly in plastic wrap and chill in refrigerator for 20 minutes.
  2. Your dough is now already in a circle and easier to roll out.

 

More tips to follow in the days to come….

For more holiday cooking and baking tips and recipes, consider our instant download Holiday ebook Cooking Gluten Free for the Holidays with full color photos and everything you need for the holiday season (Thanksgiving, Hanukkah, Christmas, and New Years) for

$ 19.99 (you can easily share the download with two friends)

 

Thank you and stay warm!

Karen

Nov 20 15

Pie Shop Tip #1– No More Hand Mixing

by Karen

 

gluten free pumpkin pie

gluten free pumpkin pie

Many of you know that I worked a Seattle area pie shop and also operated my own farmers market booth.  With all that baking I learned a lot and the long lines at our booth was all the proof I needed to know we were doing things right. Here are some tips to help you with your pie baking…..

No More Hand Mixing

If you own a heavy-duty stand mixer use it for your pie crust.

  1. place all dry ingredients into the mixing bowl, turn on mixer for a minute
  2. turn mixer off, drop COLD fat by the tablespoon evenly over flour mixture then run the mixer on low until fat pieces are the size of peas
  3. with the mixer running, add a COLD stream of liquid (for DF GF it’s water for a regular GF crust it’s eggs and vinegar) stop the mixer when you have a soft, well combined dough
  4. if dough makes a wet, smacking sound add a few more tablespoons of flour and mix for a soft dough

 

More tips to follow in the days to come….

For more holiday cooking and baking tips and recipes, consider our instant download Holiday ebook Cooking Gluten Free for the Holidays with full color photos and everything you need for the holiday season (Thanksgiving, Hanukkah, Christmas, and New Years) for

$ 19.99 (you can easily share the download with two friends)

 

Thank you and stay warm!

Karen

Nov 20 15

Holiday Wine and Food Pairing Guide

by Karen

Caretaker Pinot Noir from Trader Joes a good value wine

 

No matter what your main dish–here are the wines to serve