So GoodAug/Sep 2013 Issue

Super Quick Gluten-Free Breads

Almost-from-scratch loaves made with a mix

A gluten-free cake mix is the surprise foundation for these delicious and easy-to-make breads. Quick breads are called that because they require no yeast, no kneading and no extra equipment. Using a box mix means they can be whipped up in just minutes. These recipes are guaranteed to be huge time-savers for busy cooks.

A terrific addition for back-to-school lunches and after-school snacking, these loaves are reminiscent of old-fashioned favorites, full of fresh flavor with a satisfying texture. That’s because we’ve included tasty, nutritious grains, like gluten-free oat bran and coconut flour. If you can’t locate oat bran in your local grocery, chop up some gluten-free rolled oats in your food processor until they are almost, but not quite, flour. (You want some of that crunch in your quick bread.) For bigger, nuttier flavor, try toasting the oats first.

If gluten-free coconut flour is hard to come by, make your own by processing unsweetened flake or shredded coconut in your food processor or blender until it is about as fine as it can get. Other tasty substitutes for coconut flour include equal amounts of gluten-free corn meal, buckwheat, rice bran or quinoa flakes. The idea is to add texture to the bread, while enhancing flavor and delivering bonus nutrients.

Along with the extra grains, we’ve included fruits and vegetables—apples, pumpkin, figs, cranberries and carrots. Like any versatile recipe, you can add some of your family’s favorite ingredients, such as toasted sunflower or pumpkin seeds, nuts (if tolerated), raisins and other finely diced dried fruit or even chocolate chips. Vary ingredients to suit your palate and special dietary needs.

Start with our basic Coconut Oat Bran Bread and vary it according to the instructions indicated in the other recipes. Before baking, be sure to review Before You Begin on right, to become acquainted with important tips regarding these recipes. Use a classic cake mix with rice flour and starches because it will work best for these recipes. (See Shopping List on right. Each recipe contains a list of options to give you a starting point for making the quick bread with your own unique blend of ingredients. Note: The amount of milk changes for each recipe.

Photo by Tim Horel, Gluten Free Canteen

Photo by Tim Horel, Gluten Free Canteen

Our Basic Recipe

Gluten-Free Coconut Oat Bran Bread

SERVES 8 TO 12

This quick bread has a chewy texture and a slightly nutty taste. Sprinkle additional oat bran on the top of the unbaked batter for a more interesting crust. For best flavor, bake the loaf until the top is golden brown and the edges are a bit crunchy. This recipe makes one 8½x4½-inch loaf or two 5½x3-inch mini loaves or 24 mini-muffins. It can be made with egg replacement; see instructions.

1 (15-ounce) box gluten-free yellow or vanilla cake mix (heaping 2 cups of mix)
¼ cup gluten-free oat bran or ¼ cup oat flour
¼ cup gluten-free coconut flour
1 teaspoon baking powder
½ teaspoon ground cinnamon|
¼ teaspoon ground nutmeg
2/3 cup vegetable oil
2 extra-large eggs*
-Zest of 1 medium lemon
1½ teaspoons pure vanilla extract
¾ cup unflavored milk of choice
1 cup raw seeds or roughly chopped nuts, toasted, optional

1. Preheat oven to 350°F. Grease one 8½x4½-inch loaf pan or two 5½x3-inch mini-loaf pans. Alternatively, place liners in a 24-count mini-muffin pan.

2. In a large mixing bowl, whisk together cake mix, oat bran, coconut flour, baking powder, cinnamon and nutmeg.

3. In a small bowl, whisk together oil, eggs, lemon zest and vanilla extract.

4. Stir milk into wet ingredients. Add wet ingredients to dry mixture, folding batter with a silicone spatula until ingredients are just combined. Fold in seeds, if using.

5. Scrape batter into prepared pan(s) or scoop about 2/3 full into mini-muffin cups.

6. Place in preheated oven. Bake the 8½x4½-inch loaf pan 30 minutes and then rotate the pan for even baking. Bake an additional 20 to 30 minutes or until the top is golden brown and a toothpick comes out without crumbs. Bake the mini-loaf pans for 30 minutes and then rotate the pans. Bake an additional 10 minutes or until a toothpick comes out without crumbs. Cool loaves in the pan for 5 minutes. Transfer loaves to a rack and cool completely. Bake mini-muffins 13 to 15 minutes or until a toothpick comes out without crumbs. Cool in the pan for a few minutes and transfer to a rack to cool completely.

Each serving contains 269 calories, 14g total fat, 2g saturated fat, 0g trans fat, 37mg cholesterol, 239mg sodium, 35g carbohydrate, 1g fiber, 15g sugars, 3g protein, 24Est GL.

*For Egg-Free Quick Bread, omit 2 eggs. Add ½ teaspoon baking powder to dry ingredients. Heat 6 tablespoons of applesauce mixed with 1 tablespoon water. Add 2 tablespoons flax meal. Stir well and allow to cool before adding to wet ingredients.


Pumpkin Raisin Bread

SERVES 8 TO 12

Raisins complement the pumpkin flavor in this classic favorite. Organic canned pumpkin delivers a denser, less-watery pumpkin puree. If using conventional canned pumpkin puree, drain any excess water before adding to the batter. This recipe makes one 8½x4½-inch loaf or two 5½x3-inch mini-loaves or 24 mini-muffins.

1 recipe Coconut Oat Bran Quick Bread (prepared through step 3)
¼ cup unflavored milk of choice (NOT ¾ cup)
¾ cup canned organic pumpkin puree
½ cup dark raisins
1 cup raw seeds or roughly chopped nuts, toasted, optional
½ cup mini-chocolate chips, optional
½ cup unsweetened finely shredded coconut, optional

1. Preheat oven to 350°F. Grease one 8½x4½-inch loaf pan or two 5½x3-inch mini-loaf pans. Alternatively, place liners in a 24-count mini-muffin pan.

2. Prepare Coconut Oat Bran Bread batter through step 3 (at left).

3. In a small bowl, whisk together ¼ cup milk and pumpkin puree until well blended. Add to Coconut Oat Bran batter and fold with a silicone spatula until all ingredients are just combined. Fold in raisins and other optional ingredients, if using.

4. Scrape batter into prepared pan(s) or scoop about 2/3 full into mini-muffin cups.

5. Place in preheated oven. Bake 8½x4½-inch loaf pan 30 minutes and then rotate the pan for even baking. Bake an additional 20 to 30 minutes or until the top is golden brown and a toothpick comes out without crumbs. Bake the mini-loaf pans 30 minutes and then rotate the pans. Bake an additional 10 minutes or until a toothpick comes out without crumbs. Cool loaves in the pan for 5 minutes. Transfer loaves to a rack and cool completely. Bake mini-muffins 13 to 15 minutes or until a toothpick comes out without crumbs. Cool in the pan for a few minutes and transfer to a rack to cool completely.

Each serving contains 298 calories, 14g total fat, 2 saturated fat, 0g trans fat, 37mg cholesterol, 243mg sodium, 42g carbohydrate, 2g fiber, 20g sugars, 4g protein, 23Est GL.

Cranberry Apple Bread

SERVES 8 TO 12

Tart apples and colorful red cranberries marry for delicious flavor in this recipe. For extra color, sprinkle 3 to 4 additional tablespoons of chopped cranberries over the batter right before baking. Mini-loaves make delicious homemade gifts. This recipe makes one 8½x4½-inch loaf or two 5½x3-inch mini-loaves or 24 mini-muffins.

1 recipe Coconut Oat Bran Bread
½ cup unflavored milk of choice (NOT ¾ cup)
¼ cup unsweetened applesauce
¾ cup chopped fresh cranberries or ½ cup dried cranberries, rolled in gluten-free flour
1 cup toasted seeds or roughly chopped nuts, toasted, optional
½ cup finely diced dried apples, optional

1. Preheat oven to 350°F. Grease one 8½x4½-inch loaf pan or two 5½x3-inch mini-loaf pans. Alternatively, place liners in a 24-count mini-muffin pan.

2. Prepare Coconut Oat Bran Bread batter through step 3.

3. In a small bowl, whisk together ½ cup milk and applesauce until thoroughly blended. Add to Coconut Oat Bran Bread batter and fold with a silicone spatula until all ingredients are just combined. Fold in cranberries and other optional ingredients, if using.

4. Scrape batter into the prepared pan(s) or scoop about 2/3 full into mini-muffin pans.

5. Place in preheated oven. Bake 8½x4½-inch loaf pan 30 minutes and then rotate the pan for even baking. Bake an additional 20 to 30 minutes or until the top is golden brown and a toothpick comes out without crumbs. Bake mini-loaf pans 30 minutes and then rotate the pans. Bake an additional 10 minutes or until a toothpick comes out without crumbs. Cool loaves in the pan 5 minutes. Transfer loaves to a rack and cool completely. Bake mini-muffins 13 to 15 minutes or until a toothpick comes out without crumbs. Cool in pan a few minutes and transfer to a rack to cool completely.

Each serving contains 281 calories, 14g total fat, 2g saturated fat, 0g trans fat, 38mg cholesterol, 243mg sodium, 37g carbohydrate, 2g fiber, 16g sugars, 3g protein, 20Est GL.

Fig, Apricot and Honey Bread

SERVES 8 TO 12

Dried figs and apricots are a great flavor combination. Honey helps balance the tart apricots. Fresh figs can be substituted for dried, if available. This recipe makes one 8½x4½-inch loaf or two 5½x3-inch mini-loaves or 24 mini-muffins.

1 recipe Coconut Oat Bran Bread (prepared through step 3)
2/3 cup unflavored milk of choice (NOT ¾ cup)
¼ cup good-quality pure honey
½ cup roughly chopped dried (or fresh) figs, rolled in gluten-free flour
½ cup roughly chopped dried apricots, rolled in gluten-free flour
1 cup raw seeds or roughly chopped nuts, toasted, optional
½ cup finely shredded unsweetened coconut, optional
½ cup finely diced dates, optional

1. Preheat oven to 350°F. Grease one 8½x4½-inch loaf pan or two 5½x3-inch mini-loaf pans. Alternatively, place liners in a 24-count mini-muffin pan.

2. Prepare Coconut Oat Bran Bread batter through step 3 (page 53).

3. In a small bowl, whisk together 2/3 cup milk and honey. Add to Coconut Oat Bran Bread batter and fold with a silicone spatula until all ingredients are just combined. Fold in chopped figs and apricots and other optional ingredients, if using.

4. Scrape batter into prepared pan(s) or scoop about 2/3 full into mini-muffin pans.

5. Place in preheated oven. Bake 8½x4½-inch loaf pan 30 minutes and then rotate the pan for even baking. Bake an additional 20 to 30 minutes or until the top is golden brown and a toothpick comes out without crumbs. Bake mini-loaf pans 30 minutes and then rotate the pans. Bake an additional 10 minutes or until a toothpick comes out without crumbs. Cool loaves in the pan 5 minutes. Transfer loaves to a rack and cool completely. Bake mini-muffins 13 to 15 minutes or until a toothpick comes out without crumbs. Cool in pan a few minutes and transfer to a rack to cool completely.

Each serving contains 327 calories, 14g total fat, 2g saturated fat, 0g trans fat, 38mg cholesterol, 246mg sodium, 49g carbohydrate, 2g fiber, 28g sugars, 4g protein, 27Est GL.

Photo by Tim Horel, Gluten Free Canteen

Photo by Tim Horel, Gluten Free Canteen

Gluten-Free Carrot Raisin Bread

SERVES 8 TO 12

Sneaking a healthy vegetable into this recipe is only the beginning. Try adding extra raisins, some coconut or even other dried fruit (freshly diced) for bigger flavor. This recipe makes one 8½x4½-inch loaf or two 5½x3-inch mini-loaves or 24 mini-muffins.

1 recipe Coconut Oat Bran Bread
2/3 cup unflavored milk of choice (NOT ¾ cup)
¼ teaspoon ground ginger
1 lightly packed cup finely shredded or grated fresh carrots
½ cup golden or dark raisins
1 cup raw seeds or roughly chopped nuts, toasted, optional
½ cup finely diced dates or other dried fruit, optional, rolled in gluten-free flour
½ cup unsweetened finely shredded coconut, optional

1. Preheat oven to 350°F. Grease one 8½x4½-inch loaf pan or two 5½x3-inch mini-loaf pans. Alternatively, place liners in a 24-count mini-muffin pan.

2. Prepare Coconut Oat Bran Bread batter through step 3 (page 53).

3. In a small bowl, whisk together 2/3 cup milk and ginger. Add to the Coconut Oat Bran Bread batter and fold with a silicone spatula until all ingredients are just combined. Fold in carrots and raisins and other optional ingredients, if using.

4. Scrape batter into prepared pan(s) or scoop about 2/3 full into mini-muffin pans.

5. Place in preheated oven. Bake 8½x4½-inch loaf pan 30 minutes and then rotate the pan for even baking. Bake an additional 20 to 30 minutes or until the top is golden brown and a toothpick comes out without crumbs. Bake mini-loaf pans 30 minutes and then rotate the pans. Bake an additional 10 minutes or until a toothpick comes out without crumbs. Cool loaves in the pan 5 minutes. Transfer loaves to a rack and cool completely. Bake mini-muffins 13 to 15 minutes or until a toothpick comes out without crumbs. Cool in pan a few minutes and transfer to a rack to cool completely.

Each serving contains 302 calories, 14g total fat, 2g saturated fat, 0g trans fat, 38mg cholesterol, 252mg sodium, 42g carbohydrate, 2g fiber, 20g sugars, 4g protein, 23Est GL.

Lisa Stander-Horel (glutenfreecanteen.com) is the author of Nosh on This (The Experiment Publishing).

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