Easy Gluten - Free Sandwich Bread Recipe

Ok so for those of you that don't already know. I am on a gluten free diet. I also find that the sandwich bread in the stores isn't much in a package and costs alot to buy, so to  help save some money and have bread to eat, I decided I would find a recipe and make my own to enjoy. I love to bake anyways and baking a non-sweet bread is on my New Years Resolution for the last few years. So, now I can cross that New Years Resolution off, since I just completed it this past week. I did a good job for my first time, but I know that I can improve my skills at it, especially since I need to find the right mix, so that I can make my special banana and pumpkin breads that I make every year!!! I just need to make sure they are gluten free this year, so that I can enjoy them and that they are still amazing in the taste department.
Since I have been baking gluten free products. I find it hard to find the right flour to make the item I am baking taste the best. So, I am busy trying different was to improve my gluten free baking, so I can enjoy the same kinds of foods that my boyfriend and roommate get to enjoy.

So, let me get onto sharing with you the recipe I used along with the slight change I did with it since I had it close by at hand and thought it would still work if I made that slight change in the recipe, but by doing so, it didn't do what it was supposed to to the bread, so I had a dense bread, instead of the fluffy one you see in the preview picture of the bread for this recipe.

So, I plan on making this same recipe again, but instead will follow it like it says this time and not change anything, to see if that helps improve the bread any! Once I do that, I will be sure to share with you all how it turned/turns out. Wish me luck!

So, here is the recipe I used.

Here is the flour I used instead of the one called for in the recipe, because this has Xanthan gum included in it, so I figured if I used this, then I didn't have to add the package of Xanthan gum that the recipe calls for either. 

I somehow went wrong, not sure if I could have still used the above flour and then still added the package of Xanthan gum and it would have turned out right or if I just have to follow every step with everything they call for in the recipe for it to turn out the correct way. 

If you have a favorite gluten free sandwich bread recipe that you use all the time, can you please share it with me below??? I would love to give it a try and see if it is one that I can start using as my sandwich bread as well.

Thank you all so much for any help you can give me and hope you enjoyed reading about my first time baking non - sweet bread that is gluten free so I can enjoy it!!! 

Baking with Dreams - 3 Ingredient Banana Bread Cookies

Baking with Dreams is a new segment that I am adding to my channel because I love to bake.



If you have a recipe you want me to bake then feel free to link me to it and I will do my best to make a video and share it with you of my baking it and sharing my verdict on how I think it turned out.



Here is the recipe that I went by in the video:



3 Ingredient Banana Bread Cookies:



~ 2 large ripe bananas

~ 1 cup rolled oats

~ 1/4 cup chopped walnuts



Mash the bananas in a bowl. Add oats and walnuts. Drop tablespoons of batter on a baking sheet. Bake for 12 to 15 minutes at 350 degrees.



If you try baking this yourself, then feel free to share your thoughts with me with a comment or a video shout out.

Bake Your Own Batch of Carol's Cookies With This Recipe

Bake Your Own Batch of Carol's Cookies With This Recipe

Chicken Popover Recipe made with Delwood's barbecue Sauce

~ 16 oz ricotta

~ 1/2 block of cream cheese

~ 1/2 cup of shredded cheese

~ Salt (to your taste)

~ Pepper (to your taste)

~ 1/4 cup of Delwood's barbecue sauce

~ Chicken tenders (that have been baked in Delwood's barbecue sauce), then chopped

~ 2 cans of canned biscuits or crescent rolls (if you use biscuits you will knead them out flat)

You will mix the ricotta, cream cheese, shredded cheese, salt, pepper, Delwood's barbecue sauce, and chicken tenders together in a bowl. Next you will spoon the mixture in the center of your flat kneaded biscuits or crescent roll, then fold in all the edges and pinch them together, you should now have a sealed ball. Bake for 15 to 17 minutes on 375*F, let rest then eat. 

You can order Delwood's Barbecue Sauce from this link, if you don't already have some of your own at home.

Winner Announcement from the Delwood's Barbecue Sauce and rub, review, recipe, and giveaway

The winner for the giveaway is: Jennifer Walker

Congrats on your win again and I would love to hear your review and share it on here after you test out your prize, if you are ok with that, please let me know.

All my contest winners can be found at the link above that reads "Winners List" or by going here.

Delwood's Barbecue Sauce and rub, review, recipe, and giveaway - 10/7/14 to 11/1/14

Well, first off all, I planned on getting this post up and running on 10/6/14, but since I didn't I am going to be running the giveaway from 10/7/14 to 11/1/14. 

I ask that the winner of the giveaway give their review on the sauce and rub below, along with the spicy sauce, that isn't pictures and hasn't even been released to the public yet.

Let me start off this post with my review of Delwood's Barbecue Sauce, since it's my favorite! It has a bit of spiciness to it as well as a vinegar taste to it. I have also found that it goes with all kinds of recipes, from meatloaf (recipe below) to hamburgers, to making a sauce with it to go with other meals (like the topping for the meatloaf below, along with the recipe for it!) Not to mention just using it as a topping for recipes! I give Delwood's Barbecue sauce a 5 star rating!

Now you are probably wondering how I heard about this awesome company right? Right. Well, that is simple. I got introduced to Delwood's Barbecue, through my boyfriend, because he is best friends with the maker of Delwood's Barbecue Sauce! We went to his house one night and got a jar, and got to sample a barbecued pig, mixed with this awesome sauce! So, we bought some of the barbecued pig meat that night as well!

 Now let's move on to one of my favorite recipes to make with Delwood's Barbecue Sauce! It is my Grandma Sally's meatloaf, that I have now made my own thanks to the help of my boyfriend, so I guess you could say it is actually now mine and my boyfriends meatloaf, but I still have to give my Grandma Sally credit, since she came up with it. I would love to tell her in person about it, but she passed away on 5/9/12, so hopefully she knows by looking down at me that I have taken her awesome recipe and made it my own thanks to my awesome boyfriend and his friend for the Delwood's Barbecue Sauce.

Regular sized meatloaf.

Meatloaf Recipe

~ Marinate the meat overnight in about half a jar of Delwood's Barbecue sauce

Then the next day, mix in the following: 

~ 2 eggs

~ 1/2 cup of oatmeal

~ Teaspoon of garlic

~Teaspoon of onion powder

~ Salt to taste

~ Pepper to taste

~ 1 package of Lipton Onion soup (powdered) 

~ Shredded cheese or a Cheese stick or two

Meatloaf Sauce

~ Pour the rest of Delwood's Barbecue sauce

~ 1/2 bottle of Hickory Barbecue sauce

~ 2 tablespoons of coarse brown mustard

~ Little garlic powder, 

~ Little onion powder

~ Salt to taste

~ Pepper to taste

~ 1/4 cup of brown sugar

Then once you move the meatloaf into the pan you are going to bake it in, you want to make an indention in the middle of the meatloaf to put the cheese into, then you are going to cover the cheese with the meat before you put it in the oven. Then you will bake the meatloaf for about an hour at 350*F. Once an hour is over, you will spoon some of the meatloaf sauce you made onto the meatloaf before you turn up the heat to 400*F to broil for about 10 minutes. Once finished you will serve the meatloaf sliced with another spoonful of the meatloaf sauce on top, serve with a side of mashed potatoes and whatever veggies you like. 

Now that you have an idea on what you can make with Delwood's Barbecue sauce, I want to move onto my boyfriends review of Delwood's Barbecue sauce, so you can hear from another person what they think of this awesome barbecue sauce!

"This is a review of my friend's eastern NC vinegar bbq sauce. I have to say this is good on just about everything. We have tried it on meats, and sauted veggies. Mixed in meatloaf, and orange chicken. It is versatile and it does have a bit of a heat, but you can tone it down by mixing in brown sugar . I would definitely give this 5 stars, and recommend it to everyone to try."

Now let's move onto the part that you are probably waiting for, since I have you hungry and wanting to try Delwood's Barbecue sauce! Let's move onto the giveaway that will be running from today, October 7, 2014 to November 1, 2014. It is open to everyone around the world! 

Entry-Form

Fisher Nuts Recipe Contest - ends 10/21/14

Click here to enter the Fisher Nuts Recipe Contest today, before it ends on October 21, 2014.

Sour Cream Rolls - Recipe

This was printed up with the Food Lion coupons I got the other day. Since I don't want to keep the paper copy of it around, I thought I would type it up and share it with all my blog readers as well as a way for me to keep a copy of it as well.

Sour Cream Rolls

Prep Time: 15 minutes
Rise Time: 1 hour
Bake Time: 15 to 18 minutes
Makes: 12 Rolls

2 1/4 cups all purpose flour
2 tablespoons sugar
1 envelope Fleischmann's Rapid Rise Yeast
1 teaspoon salt
3/4 cup sour cream
1/4 cup water
2 tablespoons butter or margarine
1 egg

COMBINE 1 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat sour cream, water, and butter until very warm (120*F to 130*F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining 3/4 cup flour to make a soft batter.

SPOON evenly into 12 greased (2 1/2 inch) muffin cups. Cover, let rise until doubled in size, about 1 hour.

BAKE at 400*F for 15 to 18 minutes or until golden brown. Remove from pans, cool on wire rack.

Crock-Pot Chicken Stroganoff, Ham and Cheese Quiche, and Chocolate Peanut Butter No-Bake Cookies

Crock-Pot Chicken Stroganoff
Makes 6 Servings

Ingredients:

~ 1 lb. frozen, boneless, skinless chicken breasts
~ 1 container sliced mushrooms
~ 1 can cream of mushroom soup
~ 1 packet onion soup mix
~ 1 (16-ounce) container of sour cream

Directions:

Place frozen chicken breasts and mushrooms in the bottom of the slow cooker. Mix remaining ingredients and pour over chicken. Cook on low for about 6 to 7 hours. Stir hourly so the sauce doesn't stick and burn. Before serving, shred the chicken in the pot with the sauce. Serve over cooked egg noodles.

Ham and Cheese Quiche
Makes 6 Servings

Ingredients:

~ 1 pie crust (pre-made or homemade)
~ 1 cup shredded cheese
~ 1/2 cup diced ham
~ 5 eggs, beaten
~ 3/4 cup milk
~ 1/4 teaspoon each salt and pepper

Directions:

If your using a pre-made pie crust, let it sit out at room temperature while you gather
and mix ingredients. If you try to. roll it out cold, it will crack. Preheat oven too 375 degrees. Press pie crust into pie plate. Trim off any excess. Fill bottom of crust with cheese and ham. Mix eggs, milk, salt, and pepper, and pour over ham and cheese into pie crust. Bake for 35 minutes. Center will not jiggle when done.


Chocolate Peanut Butter No-Bake Cookies
Makes 2 dozen cookies

Ingredients

~ 1 1/2 cups sugar
~ 1/2 cup cocoa
~ 1/2 cup milk
~ pinch salt
~ 1/2 cup butter
~ 1 cup peanut butter
~ 1 tablespoon vanilla (optional)
~ 3 cups quick-cooking oats

Directions:

In a large saucepan, combine sugar and coca, and mix throughly. Add milk, salt, and butter. Mix and bring to a full boil (i.e. it can't be stirred down) for 1 minute. Remove from heat and add peanut butter and vanilla; stir until smooth. Add oats and mix well. Let sit for about 5 to 10 minutes so oats absorb the sauce. Spoon onto wax paper and let cool.

Free Circle of Friends Cookbook 25 Brownie & Bar Recipes [Kindle Edition]

Click here to take advantage of this great deal today before the price goes back up!

Italian Sausage Rigatoni

1 package (19 ounces)Johnsonville Mild Italian Sausage Links
12 ounces uncooked rigatoni pasta
1 tablespoon olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes with Italian herbs
Grated Parmesan cheese

Cook sausage according to package directions; cut into slices. Cook rigatoni according to package directions; drain. In a large skillet, saute the peppers, onion and garlic in olive oil until tender. Stir in tomatoes and sausage. Simmer for 5 minutes. Serve with rigatoni. Sprinkle with Parmesan cheese.

Servings: 6
Ready in 35 minutes
Cost per recipe: $11.38
Cost per serving: $1.90

 

Creamy Vegetable - Garlic Dip

Prep: 10 minutes

1 tub (8oz.) PHILADELPHIA Light Cream Cheese spread
1 cup chooped cucumbers
1/2 cup grated carrots
2 Tbsp. chopped green onions
1 clove garlic, minced
1/2 tsp. dill weed
1/2 tsp. lemon juice
Flavor originals Vegetable Thins Baked Snack Crackers

Mix:
All ingredients except crackers until well blended; cover.

Refrigerate:
At least 2 hours.

Serve:
As a dip with the crackers.

Makes: 1- 1/2 cups dip or 12 servings, 2 Tbsp. dip and 11 crackers each.

Jazz it up:
Serve dip in a hollowed-out large red bell pepper or small head of cabbage.