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Sweet Potato, Sausage, and Spinach Gnocchi

Sweet Potato, Sausage, and Spinach Gnocchi

Fall may be coming to an end around here, but we’re still cooking with all those wonderful flavors around here. Looking for an easy and flavorful fall dish? Try this sweet potato, sausage, and spinach gnocchi! And make some extra too, you’ll want some leftovers […]

Small Kitchen Appliances for the Small Household

Small Kitchen Appliances for the Small Household

Hi everyone! Today I thought I’d talk about small kitchen appliances. Not just any small appliances, but those that are suitable for smaller households or kitchens. Most of my appliances are still from my college years, when I mainly cooked for just myself. Well, most […]

Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

I’ve been sulking over our weather lately. We had Fall for maybe one week, and next thing I know it snows three times in the next week! Winter may be on it’s way already, but that won’t stop me from continuing to enjoy those lovely Fall flavors. You know what I’m talking about… pumpkin, cinnamon, and maple syrup. All of which I threw into this lovely loaf of gluten free pumpkin bread. Yum.

This recipe is my monthly cookbook adaption recipe for November. If you haven’t read about it yet, you can learn more details on my page for Baked Apple Donuts. To quickly review, I’m adapting a new gluten free recipe every month from a cookbook I find in my kitchen. Some are classics, some are not, and most will be baking recipes. For this recipe, I adapted from the “Quick Pumpkin Bread” recipe in the Joy Of Cooking cookbook. This book is such a classic, one of which I think many people have in their own kitchen, and I was so excited to turn one of these quick bread recipes into something gluten free. However, let’s just say this one threw me for a loop and was not the easiest one to turn gluten free.

gluten free pumpkin bread

I’ve come to learn that some of the better recipes to adapt to be gluten free, at least when it comes to quick breads and some cakes, are ones that already have a good amount of moisture or ones that use oil over butter. These tend to be easier to adapt, and you may even be able to simply switch out the flour for a gluten free blend. So, naturally, I chose to adapt a recipe that called for creaming butter and sugar and did not have a lot of room for subbing in extra ingredients. Yeah, I have no idea what I was thinking, but I was up for the challenge.

Well, 6 loaves later… yes, I said 6 LOAVES! It took forever to get it right and was sheer madness for a few weeks, but it finally came around. One of the things I’ve learned about learning to bake gluten free is to have a light sense of humor. It’s not always going to turn out right the first time, and that’s ok. You can’t get yourself down about it, and you just need to power forward and learn from your mistakes. Don’t worry though! Most of those extra loaves are in the freezer waiting for our big Thanksgiving dinner. Since no one else in my family eats gluten free (expect for when we cook or bake together), It’s nice to have at least one option that everyone can enjoy together. I do have some family that bring gluten free treats or food over every now and then, and always have my Nima Sensor handy just in case (you can read more about my portable gluten sensor here), but to be honest… I’ll probably just stick with this pumpkin bread!

The problem I had with creating this recipe is that there wasn’t much room for adding additional moisture. When I did, as for most of the loaves, they turned out quite gummy on the inside and very dark brown on the outside. It was so frustrating! The bread would appear to be done and I would patiently wait a few hours for it to cool, only to cut into a loaf that was chewy and fell apart. Or one that was too savory. So many mishaps, but all that work paid off. Actually, this recipe has been modified so much it doesn’t really resemble the original anymore.

gluten free pumpkin bread

Along the lines of adapting the recipe, here are a few things that I did… and you can always refer to the original recipe in the cookbook to see my adaptions in greater detail:

  • Subbing Bob’s Red Mill 1:1 Gluten Free Flour
  • Cutting down the amount of sugar, and using brown sugar and maple syrup instead of granulated
  • Using oil instead of butter, and adding a little yogurt
  • Using more baking powder over baking soda (as a result of trial and error)
  • Increasing the flavors and spices
  • Lowering the oven temperature and baking for a longer time.

 

gluten free pumpkin bread

This final loaf was just what I was looking for: full of pumpkin flavor and delightfully moist, but not gummy or too dense. You MUST patiently wait for the bread to cool completely before cutting into it, or it you may find it hard to slice and slightly too moist. It tastes even better the next day after all the flavors have had a chance to merry together, or try putting the leftovers in the fridge for an even better result. Happy baking!

 

Items I used in this recipe:

 

 

Gluten Free Pumpkin Bread

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 1 loaf

Author: Zest and Lemons

Gluten Free Pumpkin Bread

This gluten free pumpkin bread is a Fall favorite! Packed with loads of pumpkin flavor, cinnamon, and even maple syrup, this recipe makes one moist loaf of bread.

Ingredients

  • 1 3/4 cup Bob’s Red Mill 1:1 Gluten Free Baking Flour (*see notes)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2/3 cup light brown sugar, packed
  • 1/4 cup maple syrup
  • 1/3 cup oil
  • 1/8 cup plain yogurt
  • 2 eggs
  • 1 cup canned pumpkin (100% pumpkin, not pumpkin pie filling)
  • 1/4 cup milk
  • 1 tsp gluten free vanilla extract

Instructions

  1. Preheat the oven to 325℉. Spray a 9x5 inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
  2. In a large mixing bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg until everything is evenly distributed.
  3. In a separate medium bowl, whisk together brown sugar, maple syrup, oil, yogurt, and eggs until smooth. Whisk in the pumpkin, milk, and vanilla extract and mix well until everything is combined.
  4. Pour the wet ingredients into the dry ingredients, gently mixing together with a rubber spatula just until combined. Batter will be thick but pourable.
  5. Pour batter into the prepared loaf pan and bake for 60-70 minutes on the center rack, placing the loaf sideways in the oven so that the long sides are facing the front and back of the oven. Bake until a toothpick inserted in the center comes out clean or with a few small crumbs at the bottom of the toothpick (just nothing gooey or sticky). Allow to cool in the pan for 15 minutes, then remove onto a parchment lined wire cooling rack and let cool completely before slicing!

Notes

- I only use Bob’s Red Mill 1:1 gluten free baking flour, which already contains xanthan gum, so I cannot guarantee that your bread will turn out the same if using a different flour mixture. If using a gluten free all purpose flour mix, you will need to add some xanthan gum to your dry ingredients (I feel the bread will be too moist without any type of gum to help bind it).

- Because this recipe has so many modifications from the original, I do not recommend making any further adaptions or substitutions or you may not get the same result.

http://www.zestandlemons.com/gluten-free-pumpkin-bread/

Gluten Free Pumpkin Bread

Adapted from “Quick Pumpkin Bread” in the Joy of Cooking.

 

Note: Some of the links above are affiliate links. I only link to products I have used myself, truly love, and wholeheartedly recommend. I receive a small commission from any purchases made through these links, at no additional cost to you. Thank you for your support.

Pumpkin Chai Latte

Pumpkin Chai Latte

I don’t think I can say how much I truly love Fall. I feel so lucky to live in a place that has so much color around this time of year, and all this cooler weather calls for those lovely warm Fall spices and flavors. […]

Gluten Free at Kona Grill

Gluten Free at Kona Grill

An in-depth review of gluten free options at Kona Grill. This review is entirely my own opinion and from personal experiences, and is meant to be a guide. When choosing a gluten free restaurant, please use caution according to your individual needs.   I’m so excited to have added […]

Gluten Free Baked Apple Donuts

Gluten Free Baked Apple Donuts

Happy Fall everyone! Have you started getting your pumpkin spice fix yet? Normally around this time, our weather is quite cool and the leaves start falling. Well, the leaves are falling… and it’s still so hot it feels like summer! Now, before I go off and tell you about a new Fall recipe, let me introduce you to a new monthly serious I will be featuring on the blog.

For those of you who haven’t been gluten free your whole life, or were recently diagnosed with Celiac like me, did you have family recipes and cookbooks that you used to use all the time? Do you miss that birthday cake recipe you made every year for your kids? Maybe you have even tried making them gluten free, and maybe they didn’t turn out the way you remembered. Although there are many cup for cup gluten free flours out there, it’s not always as easy as swapping the flour in a 1:1 ratio. So, once a month I will be featuring a recipe that I have adapted from an old cookbook.

Most of the recipes I’ll be featuring will be baking recipes, since they can be a little trickier to adapt to be gluten free. So here’s how it will work: I’ll feature a recipe, let you know where it came from, and I will explain what type of adaptions I made. Hopefully, this will help some of you understand what types of adaptions you can make and use as a starting point for trying it with your own recipes. What won’t I do? I won’t give you the original recipe. Not because I don’t want to tell you, but because I still believe in publishing companies. If you happen to have the exact book or find the recipe, you’ll be able to take a closer look. If not, I will always link to the exact book for reference.

Are you ready? Let’s get started with the first recipe! For the month of October (we are just a day or two away), and in honor of the start of Fall, I chose these lovely baked apple donuts from one of my favorite books, Beyond Parsley. This is such a fantastic baking book, and is actually where my favorite gluten free carrot cake recipe comes come! So gather that extra apple or two you still have from the orchard and let’s discuss this recipe.

Gluten Free Baked Apple Donuts

Donuts and muffins seem to be a little tricky for me when trying to adapt them to be gluten free, because the texture doesn’t always come out right. Don’t worry though, I finally got it down for these donuts!

 

Flour:

I use Bob’s Red Mill gluten free 1:1 baking flour in all of my recipes. Gluten free flour tends to be heavier than regular flour, and can lead to a denser and drier product if you use too much of it. Sometimes, I’ll actually cut back very slightly on the flour depending on what I’m making. For this recipe, I used the same amount of flour as the original one called for and just made sure to spoon and level it while measuring (don’t scoop it out with your measuring cup!). This ensures that I don’t use too much.

Moisture:

Since gluten free flours are a bit on the heavier side, they also tend to absorb more moisture compared to regular flour. So, some ways we can add extra moisture back in is by substituting some brown sugar for granulated, adding buttermilk or yogurt win place of some fat or liquid, or even adding in fruit puree in place of oil. For these donuts, I replaced some of the granulated sugar with brown sugar. I also swapped some of the milk for yogurt, and added a little bit extra as well (by adding some acidity, I also adjusted the leavening and added some baking soda).

Gluten Free Baked Apple Donuts

Fat:

Since I already swapped in some yogurt for the milk, I decided not to add any more in place of of fat. The original recipe calls for cutting butter into the flour as the only source of fat, but I found this doesn’t always work for me. Instead, I opted for a combination of softened butter and coconut oil added to the liquid ingredients and creamed together with the sugar. this made for an extremely light and fluffy donut!

 

Now back to the donuts. These mini donuts are actually baked, not fried, in a mini muffin pan. They are incredibly light, airy, moist, and have a hint of apple flavor. I haven’t tried increasing the amount of grated apple, and I also haven’t tried doubling the recipe, so if you try either let me know how they turn out! However, I do not recommend making any other adjustments or substitutions as I have no idea how they would turn out.

Gluten Free Baked Apple Donuts

Keep these donuts covered and in the fridge for the best freshness, as gluten free baked goods can go bad fast. I did have mine covered with foil on the counter for a few days and they are still delicious!

 

Items I used in this recipe:

 

Gluten Free Baked Apple Donuts

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Author: Zest and Lemons

Yield: 24 mini donuts

Gluten Free Baked Apple Donuts

Light and airy apple donuts that are baked, not fried! These donuts are made in a mini muffin pan, coated in melted butter and tossed in cinnamon sugar. The perfect Fall treat!

Ingredients

    Donuts:
  • 1 1/2 cups Bob’s Red Mill 1:1 gluten free baking flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • Optional: 1/4 tsp nutmeg
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup butter, softened
  • 1/4 cup coconut oil, liquid
  • 2 eggs
  • 1/3 cup milk
  • 1/3 cup plain yogurt
  • 1/2 cup grated apples, mildly tart
    Topping:
  • 1/4 cup granulated sugar
  • 1 Tbsp cinnamon
  • 1/4 cup butter, melted

Instructions

    For the Donuts:
  1. Preheat oven to 350℉.
  2. In a medium mixing bowl, cream together butter, coconut oil, the 1/4 cup granulated sugar, and brown sugar until smooth. Add the eggs in one at a time, just whisking to incorporate.
  3. Gently whisk in the milk, then the yogurt until everything is combined. Set aside.
  4. In a separate mixing bowl, mix together flour, baking powder, baking soda, salt, and cinnamon (and nutmeg if using).
  5. Working in 2-3 stages, gently fold the dry ingredients into the wet, stirring well after each addition. Fold in the apples.
  6. Spray a standard 24 cup mini muffin pan with non-stick cooking spray. Spoon the batter evenly into each muffin cup, about 3/4 the way full.
  7. Bake for 25-27 minutes until the tops are lightly golden and a toothpick comes out clean. Let cool for 5-10 minutes before removing.
    For the Topping:
  1. Mix together sugar and cinnamon in a bowl. Gently spoon a little melted butter all over each of the muffins, then sprinkle with cinnamon sugar mixture. You can also roll them in the butter, then in the sugar mixture, but I find this uses way too much butter to cover all 24 donuts. Store any uneaten donuts covered and in the fridge for best freshness.

Notes

- I only use Bob’s Red Mill 1:1 gluten free baking flour, which already contains xanthan gum, so I cannot guarantee that your donuts will turn out the same if using a different flour mixture.

- I haven’t tried adding more grated apple, so if you do let me know how it turns out. I do not recommend making any additional substitutions, but if you do and find something that works well I’d love to hear!

http://www.zestandlemons.com/gluten-free-baked-apple-donuts/

 

Recipe Adapted from the book Beyond Parsley.

Note: Some of the links above are affiliate links. I only link to products I have used myself, truly love, and wholeheartedly recommend. I receive a small commission from any purchases made through these links, at no additional cost to you. Thank you for your support.

Tips for Eating Out with Celiac Disease

Tips for Eating Out with Celiac Disease

  Disclaimer: This list is entirely my own opinion and from personal experiences, and is meant to be a guide. When choosing a gluten free restaurant, please use caution according to your individual needs as this information is not to replace that of your healthcare professional.   Dining […]

Peanut Butter Cookie Protein Bars

Peanut Butter Cookie Protein Bars

Anyone else a snack person? Maybe I’m just alone? Or maybe I’m just hungry all the time. Oh well. I feel like I can’t go a few hours without eating something, even if it’s just a bite. When it comes to working out or walking […]

Oatmeal Chocolate Chip Energy Balls

Oatmeal Chocolate Chip Energy Balls

Ever since swimming in college, I have been a total fitness nut. I enjoyed working out in my high school days, but it wasn’t until college when I really appreciate the art of routine. When you do the same thing on a weekly basis, you get in the habit of it. And then it’s hard to stop. When I stopped collegiate swimming, I added some other things into my weekly routine: zumba, cycle classes, cross-training workouts…but still swimming and lifting a few times a week. I still felt in  great shape, but the one thing that really gets you through it all is PROTEIN. My mom’s going to laugh reading this, because she tells me all the time how important it is. Thanks mom : )

Seriously though, let’s just take a step back and think about it for a minute. Protein provides you with energy and muscle recovery. It also helps you feel fuller longer. In college, I could definitely feel a difference between the days I consistently made myself a protein shake after practice, and the days that I didn’t. Especially with the amount of calories burned while swimming, protein was really the key to efficient recovery for me. When I think of life now, I really don’t want to make a shake every day. Don’t get me wrong, I love making protein smoothies! I just don’t always get around to it, or maybe I just forgot to buy yogurt. Yeah, both sound like me.

Oatmeal Chocolate Chip Protein Balls

For those times I don’t make a smoothie or can’t find a snack with protein to munch on, in come these oatmeal chocolate chip energy balls! Because I have been so into energy and protein balls lately! There are so many different flavor combinations and varieties, and they are just so easy to make. I tend to make a large batch and freeze them, then I just pop one or a few out whenever I need a mid-day snack or after-workout fuel. It’s convenient, they taste delicious, and it’s a great way to get in some quick protein.

Here’s why I am obsessed with these oatmeal chocolate chip energy balls:

Peanut Butter: Because I love it. Peanut butter acts as glue in this recipe, and is a quick source of additional protein.

Honey: Nature’s natural sweetener that I use in multiple ways every day. It adds just a touch of sweetness while helping to glue everything together.

ROLLED OATS: If I had to take one food with me on a desert island, it would be oatmeal. I’m obsessed. That is all.

Protein Powder: This is a great way to get additional protein in each bite! I use BiPro unflavored whey protein powder, as this has been my go-to protein powder since going gluten free. Their unflavored is awesome, and it doesn’t have any whey aftertaste. You could also try this recipe with vanilla flavored protein powder, and I’m sure it would taste just as great!

Chocolate Chips: Because everything is better with chocolate.

Oatmeal Chocolate Chip Protein Balls

This recipe is very easy to make. Just add all of the ingredients to a large mixing bowl, and mix together until everything is thick and totally combined. You could also use a food processor if you wish, just leave out the chocolate chips and fold them in at the very end, but I find this mixture is easy enough to just stir (plus it’s easier cleanup). Then just roll into balls and refrigerate or freeze. Simple as that! I like to crush up my oats a little bit so that they are a bit in between quick oats and rolled oats, but it’s totally up to you. Just try not to be tempted to eat them all at once.

 

Oatmeal Chocolate Chip Energy Balls

Prep Time: 10 minutes

Author: Zest and Lemons

Yield: 16 balls

Oatmeal Chocolate Chip Energy Balls

These oatmeal chocolate chip protein balls are perfect for breakfast, mid-day snacking, or even dessert!

Ingredients

  • 1 1/4 cups gluten free rolled oats
  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 1 scoop (1/4 cup) unflavored whey protein powder
  • 1/2 cup gluten free mini chocolate chips (I use Enjoy Life)
  • 1/2 tsp gluten free vanilla extract
  • Optional: 1/2 tsp cinnamon

Instructions

  1. Add rolled oats, chocolate chips, cinnamon, and protein powder to a large mixing bowl and mix together so everything is evenly distributed. Read notes below if using a food processor.
  2. Add in peanut butter, vanilla, and honey. Mix with a rubber spatula or wooden spoon until everything is combined.
  3. Form the mixture into 1 inch balls and place onto a parchment-lined baking sheet or pan. Cover and refrigerate or freeze until set, about 2 hour in the fridge and 1 hour in the freezer.

Notes

- If using a food processor, combine everything together except the chocolate chips and pulse until everything is combined. Fold in the chocolate chips at the very end, then form your balls and chill.

- If freezing these, just take out what you plan on eating and let defrost at room temperature for about 5 minutes until soft enough to enjoy. The longer you leave it to defrost, the softer it will be (about 10 minutes).

http://www.zestandlemons.com/oatmeal-chocolate-chip-protein-balls/

Oatmeal Chocolate Chip Energy Balls

Note: Some of the links above are affiliate links. I only link to products I have used myself, truly love, and wholeheartedly recommend. I receive a small commission from any purchases made through these links, at no additional cost to you. Thank you for your support.

No-Bake Strawberry Cheesecake Bars

No-Bake Strawberry Cheesecake Bars

It’s been hot here lately. August here is usually the best month out of our whole summer, filled with lots of sunshine and warmer temps. There are so many ways to cool off here on a hot day, but I pretty much spent my summer […]


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