Millet Chocolate Chip Tea Biscuits

I am constantly trying to use different flour combinations. I do this to gain the health benefits of different grains, and also to make sure I'm not overloading my system with only one type of grain.

One grain that I particularly love is millet. I love to use it as grits, cook it as cereal, bake the flour into bars, biscuits, and breads. It does tend to make things a little bit more crumbly, so if you try substituting it out, make sure to take that into account. One of my favorite recipes is Millet Chocolate Chip Tea Biscuits.

Millet Chocolate Chip Tea Biscuits
Inspired By the Flying Apron

1 3/4 C. Millet Flour
1 C. Tapioca Starch Flour
1 1/2 C. + 1 Tbs Garbanzo Bean Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
1 C. Canola Oil
1 C. Sugar
1 C. Rice Milk
1 C. Enjoy Life Chocolate Chips

1. Combine flours, baking powder, baking soda, and salt.
2. Combine canola oil and sugar in a stand mixer. Add the flour and rice milk alternately.
3. Add chocolate chips, mix briefly.
4. Chill the dough for three hours.
5. Preheat oven to 360 degrees.
6. Scoop out the dough with an ice cream scooper, place on parchment paper covered baking sheet, and slightly flatten.
7. Bake for about 30 minutes.

Gluten-free, Corn-free, Soy-free, Dairy-free, Chocolate Chip Blondies

Hey everyone! Now that things are settling down in my crazy, insane life; I promise that we will return to our normal posting program. You are also probably going to notice a few changes that will be made around here. Have you noticed the new background? How about the new recipes page? A lot of new things going on, so keep coming back to check it out!

I wanted to share two things with you guys today.

First, through some of your comments I realized that not everybody has a breadmaker to bake their bread in. I personally think if you are going to go gluten-free this is definitely an amazing time saver, but to each their own.  A loaf of bread I only ever bake in the oven is Vegan sandwich Bread from Ali over The Whole Lie Nutrition. It comes out wonderfully, and tastes amazing spread with pesto.

Second, nobody in my family is allergic to egg so only every now and then do I make something intentionally egg-free or vegan. having said this, I recently fell in love with Cybele Pascal's The Allergen-free Bakers Handbook. All of her recipes are egg-free, however I do not use egg replacer because most all of them contain corn which my family is allergic to. So I adapted a recipe out of this book to contain egg as well as making it so I can flip-flop flours as neccesary. To make this recipe egg free just replace the 2 eggs with 2 eggs worth of prepared egg replacer.

Gluten-free, Soy-free, Corn-free, Dairy-free Chocolate chip Blondie Bars
As adapted from Cybele Pascal's The Allergen-free Bakers Handbook

1 1/2 C. + 1 Tbs Sorghum Flour
1 C. + 1 Tbs Tapioca Flour
1/2 tsp plus 1/8 tsp Xanthan Gum
1 1/2 tsp Corn-free Baking Powder
1/4 tsp Salt
3/4 C. Spectrum Organic Shortening
3/4 C. Sugar
1/4 plus 2 Tbs Brown Sugar
2 tsps Vanilla Extract
2 eggs
1/4 C. plus 1 tsp Rice Milk
1/2 C. Ener-G Chocolate Chips

1. Preheat Oven to 350 degrees. Line a 9x9 in square baking pan

2. Whisk together flours, salt, baking powder, and xanthan gum.

3. In another bowl whisk until fluffy the shortening and sugar.

4. Add the vanilla and eggs.

5. Add the flour and rice milk alternately, mixing in between.

6. Add chocolate chips.

7. Bake for 30-35 minutes. Mine bakes in exactly 35 minutes.

Hope you like!

Check this and other recipes out at Simply Sugar and Gluten Free

Gluten free, Soy free, Corn free White sandwhich bread

I don't know about you, but somedays I am craving a sandwhich!! Just absolutely dying for a big, fat, juicy sandwhich.

Unfortunately on a limited calorie diet, anything described big, fat, and juicy is pretty much a no-no. But there are ways to fake big and juicy without any of the fat.

A sandwhich typically consists of bread, spread, meat, cheese, and typically some vegetable of some sort.

With gluten-free baking, bread is a touchy subject. Pretty much all store bought bread is disguusting, so that is not an option. I have figured out the easiest way to have fresh, soft, delicious bread all the time.

A breadmaker. Thats right. Breadmakers are no longer the trend of the 90's. Most breadmakers today even have a gluten-free setting. I love my Cuisinart Breadmaker, it makes the most beautiful white sandwhich bread. Soft, tender, flaky. Wait. Why describe the bread, when I can show it to you?

It slices and toasts beautifully.  It took me awhile to get the recipe just right, but now that it is I am happy to share it with you! This bread recipe posted below:

Gluten-free White Sandwhich Bread

3 Eggs
1/4 c. Olive Oil
1/4 Agave Nector
1 1/2 c. Buttermilk
1 tsp Salt
2 tsp Xanthan Gum
1 Tbs Yeast
1/3 c. Tapioca Starch Flour
1/2 c. Potato Starch Flour
1/2 c. Garbanzo Bean Flour
2 c. White Rice Flour

1. Your breadmakers manual should tell you whether to put the dry ingredients or wet first. If not, then place wet first, then dry ingredients on top. Sprinkle the yeast on top last.
2. Select Gluten free or Sweet Dough setting. Leave the bread in an extra 20 minutes after it has finished baking.
3. Pull out and let cool before slicing.

For the rest of your sandwhich, the options are limitless!

• Mayo, Spicy Mustard, Roast Beef, and Swiss
• Mayo, Yellow Mustard, Turkey, Tomato
• Avacado, Bacon, Lettuce, Tomato
• Egg salad
• Basil Mayo, Chicken, Provolone

A favorite of mine is a grilled open face sandwhich. Thats what I had for lunch the other day, you know, when I was CRAVING a sandwhich.

First I took1/3 of a Gluten-free whole grain baguette, cut in half, sprayed it with a little Grill Pam and broiled it until crispy and brown. Then I topped each half with 4 slices of tomato, 3 slices of Turkey, and half a slice of Swiss cheese. Then i broiled it until the cheese was all melted and bubbly. It was delicious!!!! And only 265 calories total.

See this and other recipes at Gluten free Homemaker
Gluten-Free Bread