Whether you use ground turkey, beef, or buffalo, these gluten free mini burritos make a perfect summertime, or really, anytime, meal. You can even add chopped lettuce and avocado if you’d like. Be creative and follow your taste buds! Continue reading “Gluten Free Mini Burritos (Turkey, Beef, or Buffalo)”
So many of my followers have been enjoying the new Udi’s Gluten Free Soft White Sandwich Bread that I thought I would make a copycat recipe. My husband really enjoys it for toast and for sandwiches. This bread is designed to make sandwiches in advance and the bread remains soft and fresh. It is wonderful to toast as well. (This recipe calls for Expandex.) Keep in mind that while this bread is denser compared to my other gluten free bread recipes, you can leave it on the counter and it will remain fresh for at least two days. Check out the texture in this video ! Continue reading “Udi’s Gluten Free Soft White Sandwich Bread Copycat Recipe”
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La Tortilla Factory makes a Gluten-Free, Ivory Teff Wrap. I have been wanting to go to Whole Foods to pick some up, but just haven’t had the time with all of my other errands while I’m in town. So, my cravings got the best of me, and I created a recipe of my own. They turned out fantastic! And they don’t taste anything like a whole grain gluten free wrap or tortilla. The best thing about them is that you can roll them like a regular tortilla. They may be even softer than the glutenous one. Just perfect, to me! Continue reading “Soft Whole Grain Gluten Free Wraps – Tortillas Recipe”
Big News: Gluten Free Artisan Bread In Five Minutes A Day Is Available For Pre Order It'll Be In Stores October 21, 2014
If you are new to the gluten-free diet and find that you cannot bake a decent gluten-free bread or are looking for the best gluten-free bread to purchase, you are not alone. Just about everyone I know had trouble in the beginning. Nowadays, you can definitely purchase a wonderful gluten-free bread or baguette. Below, I provide suggestions for the best brands of gluten-free breads and how to bake your gluten-free bread successfully! Continue reading “Best Gluten Free Bread and Recipe”
I made this gluten free sandwich bread for my hubby! When mixing different multigrain gluten-free flours it creates an incredible flavor! I used Expandex® in this recipe, but you can skip it and substitute it for additional tapioca flour. The bread will be a little heavier, though. When either bread is reheated they both make excellent sandwich breads! You can even add some flax seed meal. I hope you enjoy this one as much as he did. I had a taste of this gluten free sandwich bread, and honestly, couldn’t stop at just one piece! Continue reading “Multi Grain Gluten Free Sandwich Bread Recipe”
My husband loves raisin bread, but I haven’t made him any since I have been gluten free. He used to make his own using the bread machine. I wanted to make him a gluten free oat bread recipe with raisins this morning, but I was out of raisins (used them in the gluten-free oatmeal cookies I made for him last weekend). I don’t care for raisins anyway, so I used dried cranberries instead. Oh! – it turned out so good! My hubby was very pleased, as well. I’m looking forward to adding walnuts next time, though the hubby is not a big nut fan. I also used Expandex® in this recipe, but you can make it without the Expandex by substituting additional oat flour. However, it will come out a little heavier. Perhaps adding an additional egg white may help, too, if you skip the Expandex. I can picture a chicken or turkey sandwich, possibly with cream cheese. Yum! It also makes a great snack! Enjoy this gluten free oat bread recipe with cranberries or raisins! Continue reading “Gluten Free Oat Bread Recipe with Cinnamon and Cranberries”
The Big Gluten Free Flour Test: Thomas Keller's Cup4cup Versus Authentic Foods Gf Classic Blend
You do not have to own a pizza stone to make gluten free pizza crust, though a preheated stone does absorb moisture, creating a more crisp crust, without the use of additional oils and calories. I like to make pizza crust ahead of time, bake them for about 5 minutes and then freeze them. This enables me to come home after a busy day and just top them and bake them – voila! – a great gluten-free pizza ready in no time! Chewy, crunchy and a nice high dough on the edge! See my update towards the bottom of page for an alternate recipe along with links to many more pizza crust recipes. Continue reading “Gluten Free Pizza Crust made with Expandex”
One of my family members was recently diagnosed with high blood pressure and requested a batch of my low-sodium baked goods. Since their favorite fruit is pears I decided on my gluten-free pear corn muffins. Because they are not on a gluten-free diet and not used to heavy gluten-free food, I decided to experiment and add a little bit more tapioca flour (1/3 cup instead of 1/4 cup) and 1/4 cup of Expandex. Expandex also improves shelf life and helps save the texture of gluten-free foods while freezing. Wow! They really expanded and rose very nicely. In addition, I noticed that muffins made with Expandex had a nice crunchy muffin top, where the prior muffins had a soft top even where brown. Continue reading “Gluten Free Corn Muffins with Pears and Expandex”
Looking for a lighter gluten free bread recipe? The first time I made my gluten-free oat bread recipe I used non-fat milk. This time I used water, less salt, and replaced 1/4 cup of the oat flour with 1/4 cup of Expandex. It has the texture of real white bread, but just slightly heavier because it is moister; has a little heavier crust, and is made with oat flour which is a heavy flour. It makes a wonderful gluten-free sandwich bread! When warm or just cooled it has the texture of white bread. Once it cools completely it has the texture of sliced sourdough bread. This bread makes wonderful gluten free bread for sandwiches, especially for kids! Continue reading “Low-Sodium Gluten Free Bread Made with Expandex”
Learn To Make Better Gluten Free Bread
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Expandex Modified Tapioca Starch Gluten 13 5 Oz For Sale Online
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The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.Expandex is a gluten-free starch made from modified tapioca starch. It's a white, odorless, flavorless powder used to improve the texture, taste, crumb, elasticity, and shelf life of gluten-free baked goods. The modified starch helps baked goods expand, hence its name, and improves moisture retention, which can be an issue when baking gluten free. Expandex can also be used as a thickener and does not need any heat to perform properly.
Expandex is a modified food starch, meaning that it is a naturally occurring starch that is processed to change the molecular structure and characteristics of the original starch. Modified starches are used as thickeners and stabilizers and can improve the shelf life, appearance, texture, and taste of foods. Modified doesn't mean GMO unless the product comes from a GMO source.
Hey Udi's: What's With The Holes In Your Bread?
Derived from tapioca, Expandex is gluten free and enhances many characteristics of baked goods. The gluten-free baked goods including Expandex will last longer than those made without. Expandex does not contain wheat, rye, barley, oats, or corn and is certified gluten free.
Although Expandex is made from tapioca starch, it is not the same. In general, chefs use tapioca in gluten-free recipes to lighten the texture and to thicken sauces. Expandex does offer these benefits but is used differently than tapioca starch, also referred to as tapioca flour. Tapioca starch is used as a thickener and ingredient in gluten-free recipes and is a substitute for cornstarch; Expandex is a replacement for some of the flours in gluten-free recipes.
Expandex is used in gluten-free recipes to improve the texture, appearance, and shelf life, as gluten-free baked goods can be dry, unattractive looking, and go bad in a short amount of time. Expandex creates a moist crumb
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