I'm always trying different tweaks when making bread.  Obviously, this recipe isn't good for those who struggle with oats, but if you're able to each GF oats, this bread has wonderful and versatile texture.  Enjoy! 

Slices of yummy bread - in this case, ready to add garlic and butter for some garlic bread.

Tasty Bread Loaves

Preheat oven to 375 F. Line two bread pans with parchment paper. 

In a mixer, mix together: 

1 1/2 cup tapioca flour/starch

1 1/2 cup oat flour (GF if Celiac or sensitive)

1/2 cup steel cut oats (GF if Celiac or sensitive)

1 cup brown rice flour

6 Tbsp potato starch

1 Tbsp xanthan gum

1 Tbsp rapid-rise/quick yeast

1 Tbsp sugar

1 1/2 tsp salt

Add and mix in slowly, then beat 3-4 minutes, until nice and smooth: 

1 3/4 cup warm water

1 cup egg whites

1/4 cup oil (olive oil is my preference)

2 tsp apple cider vinegar

Divide batter into two parchment paper-lined bread pans.  Smooth the tops. Spray the top with a bit of water.  Cover loosely with an upside down pan in a warm area to rise 45-60 minutes, until doubled in size.  Bake at 375 F for 50-55 minutes.  Remove from pan and parchment paper.  Let cool completely. Slice and serve!  Leftover bread can be sliced and frozen in a freezer ziploc. Enjoy! 

Bread after rising, and ready to bake!

Fresh from the oven! Yum!

Tasty Bread Loaves Recipe by Successfully Gluten Free!

 Yummy and easy to whip together peach upside down cake, packed with lots of fresh peaches! This cake can be made in a 10" dish or in a larger 12" pan.  I'm going to include both size variations of the recipe below.  Not in a peach mood? I have a delicious ginger pear upside down cake and a banana sunshine upside down cake, too! 

Mmm... a fresh slice of peach upside down cake! 

So pretty! 

Peach Upside-Down Cake

Makes a 10" or 12" cake, variations included below. 

Preheat oven to 350 F. 

Mix in the bottom of the cast iron or similar-style round baking dish (I don't bother adjusting this whether I'm using the 10" or 12" dish): 

1/4 cup butter, melted (or melt this in the pan over low heat, then remove from heat and add the rest)

1/3 cup brown sugar

1 Tbsp corn syrup

1 tsp ground cinnamon 

1/2 tsp ground cardamom

Layer on top of the sugar mixture, overlapping the peaches as you go: 

Fresh and just barely ripe peaches, sliced - The amount really depends on the size of your peaches. I used 9 peaches on the smaller size.  I'd recommend having about 6-10 peaches available, so you can cut and slice more, if needed.

Peaches, layered and ready for their cake topping. 

For the smaller 10" pan, prepare the following: 

Mix together: 

1 1/2 cups Kristin's Gluten-Free Flour Mix

1/2 cup sugar

1 tsp cinnamon

1/4-1/3 tsp baking soda

1/4-1/3 tsp salt

Whisk in: 

3/4 cup milk

6 Tbsp butter, melted

2 eggs

2 tsp vanilla extract

For the larger 12" pan, prepare the following: 

Mix together: 

2 1/4 cups Kristin's Gluten-Free Flour Mix

3/4 cup sugar

1 1/2 tsp cinnamon

1/2 tsp baking soda

1/2 tsp salt

Whisk in: 

1 cup + 2 Tbsp milk

9 Tbsp butter, melted

3 eggs

3 tsp vanilla extract

Spread the batter gently over the layered peaches.  

Topped and ready to bake!

Bake at 350 F for 33-37 minutes for the smaller cake and 42-45 minutes for the larger cake.  The cake will be nicely browned on top.  

Finished baking and ready to flip!

After remove from the oven, carefully flip over the cake onto a large platter. (I like to hold the platter tight on top of the pan, then flip it over, holding everything together.) Carefully lift off the pan. You want to make sure to do this fresh from the oven while all the sugars are still nice and hot. If you wait, the fruit layers will stick to your pan!  Serve and enjoy!!! Leftovers can be sliced and stored in the refrigerator. I like to reheat slightly before serving leftovers. Enjoy!

Love these!

Who can say no to that?

Peach Upside-Down Cake Recipe by Successfully Gluten Free!

Honestly, I feel like angel food cakes can be kind of a pain to cook. Not because they're difficult, but mostly because they use 12 fresh egg whites, which means I end up with 12 egg yolks (Do I then end up making 2-3 batches of homemade pudding? Yes, I do. Chocolate pudding and vanilla pudding are a must). And, everything needs to be clean and grease-free or the entire cake will collapse. If you're willing to do that, then you will absolutely love this delicious angel food cake.  Wish I could zip over and make this cake for you this week, nana! Happy 94th Birthday! 

Cooled and freshly sliced. Yum!

Fresh homemade angel food cake served with sliced strawberries and fresh whipped cream

Angel Food Cake

Preheat oven to 350 F. 

Have an angel food cake pan clean and ready. These have the removeable bottoms with the center column in them. 

Whisk together, and then sift 2-3 times. Then, set aside to fold in later:
3/4 cup powdered sugar

1/4 cup brown rice flour

1/4 cup white rice flour

1/4 cup cornstarch

2 Tbsp tapioca starch

2 Tbsp potato starch

1/2 tsp xanthan gum

1/4 tsp salt

In a very clean mixing bowl, with a wire whisk attachment, whisk to nice and foamy:

1 1/2 - 1 3/4 cup fresh egg whites, room temperature

plus water to equal 2 cups

2 tsp cream of tartar

1/2 tsp vanilla extract or bean paste

Add slowly, and beat about 5 minutes until stiff, glossy peaks form:

3/4 cup powdered sugar

Stiff peaks - tiny flecks are from vanilla bean paste, if you use vanilla bean paste.

Gently fold 1/4 of the egg whites into  the sifted flour mixture.  There may be some lumps, but you don't want to over-mix or you'll knock the air out of the egg whites.  Add another 1/4 of the egg whites and fold into the mixture.  Add the flour/egg white mixture into the remaining stiff egg whites and fold in carefully.  

After folding in 1/4 of the egg white into the sugar/flour mixture, then folding in another 1/4 of the egg white mixture into the sugar/flour mixture - that mixture is gently folded into the remaining egg white mixture.

Spoon into a clean, dry, unlined angel food cake pan. 

Batter scooped into clean, unlined angel food cake pan.

Bake at 350 F for 30-35 minutes, until browned on top.  Remove from the oven and turn the cake "upside-down" to fully cool.  It is VERY important to cool an angel food cake upside down, or you will end up with a cake that sinks in the center.  You can balance it on a bottle, or just on the counter (I usually go for that), or sometimes the pans have little feet it can sit on once turned upside down. 

Just out of the oven and ready to immediately place upside-down to FULLY cool. 

Balanced carefully upside down on the middle post. You can see how this is a pan where the bottom is removeable. This is important because you'll need to slice carefully along edges with a butter knife to remove. 

Once cool, carefully slice around the inside and outside edges. I like to slice carefully with a butter knife.  Pull the cake up, slice along the bottom of the pan, and then flip the angel food cake onto a plate to serve.

Sliced carefully and flipped onto a serving platter. 

My favorite way to eat angel food cake is with freshly sliced strawberries and cream.  (I whip up fresh whipped cream with just a spoonful of sugar. I prefer it not too sweet, since the cake light and sweet.) 

Orange glaze icing:  I grew up having angel food cake served with "orange sludge" frosting. I often just make a simple glaze from 2-3 Tbsp orange juice, orange zest, enough powdered sugar to make a thin, spreadable glaze.  But, to make the orange glaze/orange sludge icing like my sister does do the following: 

Mix together:  

1 Tbsp butter, melted 

zest of 1 orange

1/4 cup fresh squeezed orange juice

Stir in gradually until desired consistency: 

~2 cups powdered sugar  

This is then spread on the top and sides of the cake or drizzle over when serving. 

Enjoy!

Angel Food Cake Recipe by Successfully Gluten Free!

Apple Fritter-style Buns/Rolls

 So, I really like how these delicious apple pie-style rolls taste. The nice thing is the dough itself has almost no sugar in it. There is some sugar from the apple pie filling, although I don't like to use too much added sugar in my homemade apple pie filling.  I find that even with the light cream cheese glaze on top these aren't too sweet. Great for a treat or even a yummy breakfast treat. And SO easy to whip together! In the mood for a proper apple fritter, the fried version of these delicious rolls are also delicious. Enjoy! 

Fresh from the oven and glazed while still warm. Yum!

Apple Fritters-style Buns/Rolls 

Makes ~16 apple fritter-style rolls

Preheat oven to 375 F.  Line 1-2 two cookie sheets with parchment paper.

Mix together in a mixer: 

1 cup white rice flour

1/2 cup brown rice flour

1/2 cup tapioca starch

1/4 cup potato starch

1/4 cup arrowroot starch or cornstarch

1 tsp xanthan gum

2 tsp rapid-rise/quick yeast

1/2 tsp salt

2 Tbsp sugar

1/2 tsp baking soda

Add, then beat until nice and smooth, 2-3 minutes: 

3 eggs

3/4 cup milk, warmed

1/4 cup butter, softened

1 tsp vanilla bean paste OR vanilla extract

1 tsp apple cider vinegar

Fold into batter: 

2 cups chunky homemade apple pie filling (room temperature or slightly warmed, not hot!)

Scoop large scoops (I use a large cookie-scoop) rounds onto parchment-lined pan. Let rise in a warm location for 20-30 minutes.   Bake at 375 F for 25-30 minutes, until nicely browned. 

Remove from heat and place pans on cooling racks.  

Cream cheese frosting/glaze

Beat the following by hand OR in a mixer until nice and smooth (for a lighter frosting/glaze, make half the amount):
2 Tbsp butter, softened
3 oz cream cheese, softened
1 - 2 cups powdered sugar  (I find you can just adjust how much milk is added depending on the amount of powdered sugar being used, and it ends up being quite nice either way)
1 tsp vanilla bean paste OR vanilla extract
2-3 tsp milk, added slowly, until desired thickness

Top with the cream cheese frosting glaze while still warm, or wait until cooler to spread with glaze.  These yummy apple fritter-style buns/rolls are best served warm.  You can freeze leftovers, or place them in the refrigerator and warm up before serving. Enjoy! 

Ready for some taste-testing! Yum!

Apple Fritter-Style Buns/Rolls Recipe by Successfully Gluten Free!

Alien Muffins! (aka, pigs in a blanket, muffin-tin-style)

 These muffin-style pigs in a blanket had us all laughing - and happily enjoying. My youngest wanted to try making pigs in a blanket, but easier - by baking them in a muffin tin. Worked great! And lots of fun had by all. Enjoy!

Alien muffins, fresh from the oven!

Alien Muffins!

Preheat oven to 425 - 450 F.  Butter 12 muffin tins.

Open a package of hot dogs: 

1 package hot dogs (I like to use no nitrate ones)

And cut each hotdog into 3 or 4 pieces, then set aside: 

Typically 10 hot dogs are in a package, so each alien muffin will get just a bit less than one hot dog. 

In a mixer, combine: 

3 1/2 cup Kristin's Gluten-Free Flour Mix

2 tsp xanthan gum (there is some in the flour mix, but you'll want a little extra)

1 Tbsp rapid-rise/quick yeast

1 tsp salt

2 tsp garlic powder

1 Tbsp dried onion flakes (optional)

1/2 - 1 tsp red chili pepper flakes (optional)

1 tsp freeze-dried or dried cilantro (optional)

Add, and beat 2-3 minutes, until nice and smooth: 

2 1/4 cup milk, a little warmer than room temperature (lactose-free works well)

2 eggs

1 tsp apple cider vinegar (optional)

Scoop the batter into the buttered muffin tins, filling each ~halfway.  Press hot dog pieces into batter. 

Brush the alien muffins with:

2 - 3 Tbsp melted butter

Alien muffins, buttered and rising. 

Bake at 425-450 F for ~15 minutes, until a dark golden brown.  Remove from oven. After a couple minutes, remove from the muffin tin and set on wire rack.  Serve with ketchup and mustard, as desired. Cooled leftovers can be refrigerated and reheated, or they can be frozen and reheated.  Enjoy!

They definitely are a little wonkier to eat compared to the regular pigs in a blanket, but they made everyone so happy. Worth it! 

Alien Muffins recipe by Successfully Gluten Free (aka, pigs in a blanket, muffin-tin style)

 I've been reading about making cookies with browned butter, but I've just been too lazy to go through the ordeal of browning and then cooling. But then, after some trial and tweaking, I discovered this method of browning butter - cooling a bit, and then adding in the other ingredients, similar to making my favorite brownies recipe. Enjoy!

Freshly cooled browned butter chocolate chocolate chip cookies! Yum!

Browned Butter Chocolate Chocolate Chip Cookies

Preheat oven to 350 F.  Line baking sheets with parchment paper. 

In a small saucepan over medium heat, place: 

3/4 cup butter

Stirring constantly, making sure to scrap the bottom well, let cook and bubble for 5-7 minutes, until it turns into a nice golden brown. Make sure to keep an eye on it, since you don't want to overcook the browned butter. The little bits at the bottom are nice browned bits of milk, which have a lot of flavor, so that's totally normal to see and you'll want to keep and add them into your cookie dough, as well.  

Remove from heat. Pour the browned butter into a bowl. Stir in: 

1/2 cup cocoa powder

2 Tbsp milk

1 tsp vanilla bean paste or vanilla extract

Set the cocoa powder and browned butter on a cooling rack for 10 minutes, to cool down.  

In a large bowl, whisk together the dry ingredients: It's important to do this in GF baking to avoid clumping.

1 cup white rice flour

1/2 tsp xanthan gum

3/4 tsp baking soda

3/4 tsp salt

Beat together in a mixer 2-3 minutes (just to help it cool down a bit):

browned butter-cocoa-vanilla mixture

1/3 cup sugar

1/2 cup brown sugar

Add and beat until light and fluffy, 3-4 minutes: 

2 eggs

1/2 - 1 tsp water (if you'd like them to spread more - the ones in the photos did not have this extra water, so they did not spread much)

Stir in the flour mixture from above, just until combined. 

Add and stir in: 

2 cups chocolate chips, an assortment is nice (white, milk, semi, dark, etc)

Scoop onto parchment lined pans. Flatten slightly, if desired, for a wider cookie. Bake at 350 F. Small scoops (1 Tbsp) bake ~7-9 minutes OR Large scoops (should be flattened) bake ~13-14 minutes.

Scooped and ready to bake. The more chips, the less they'll spread. If you like fewer chips, they will tend to spread a bit more during baking. (But not too much).

Fresh from the oven. 

Let rest on the baking trays ~5 minutes before removing to the cooling racks. Best of luck not eating them immediately off the cooling racks.  If any are left, cooled cookies can be frozen for later. 

For an extra special treat, you can dip frozen cookies halfway in melted caramel chocolate or any other chocolate.  Yum!  Enjoy!

Cooling on the cooling rack. The house smells delicious.

Dipped in some caramel chocolate leftover from making chocolate dipped banana slices. Yum!

Browned Butter Chocolate Chocolate Chip Cookies Recipe By Successfully Gluten Free!

 Sometimes, it's fun to just have a bit of variation with your chocolate chip cookie dessert.  I have posted another version of a chocolate chip cookie pie before, but made some modifications this time around with ingredient preparations and cooking temperature, which we really enjoyed. This version turned out with a delicious taste and texture.  And, my favorite thing about a cookie pie is that you can pack in the chocolate without affecting the general spread like with a regular chocolate chip cookie. Enjoy!

Fresh from the oven! Yum!

Chocolate Chip Cookie Pie!

Preheat oven to 375 F. Butter 1 pie dish. 

In a large microwave-safe bowl, melt: 

1/2 cup butter

Add and mix in: 

1/4 cup + 2 Tbsp brown sugar

1/4 cup 2 Tbsp maple sugar (Use white sugar if you don't have maple sugar)

Add and mix in: 

1 egg

1-2 tsp vanilla bean paste

In a separate bowl, whisk together: 

1 cup white rice flour

1/4 - 1/2 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

Fold the dry ingredients into your wet ingredients. 

Then fold in: 

1 - 1/2 cup semi-sweet or dark chocolate chips

Spread gently into the pan. 

Pressed into the pan, and ready to bake! Definitely full of chocolate. 

Bake at 375 F for 19-20 minutes, until nicely golden brown.  Remove from oven and cool on a cooling rack. Best to cool most of the way for cleaner cuts when serving, but it's hard to resist. Great plain or with a dollop of ice cream. Or, with a dollop of gelato and drizzle of chocolate syrup, according to my daughter (see photo below). 

Enjoy! 

It makes the house smell soooooooo good.

The version my youngest prepped for herself.

My plain and preferred method of eating. 

Chocolate Chip Cookie Pie Recipe by Successfully Gluten Free!