Gluten Free Coconut Bread with Pineapple Butter

This post is originally from October 2009. I am submiting this over at The Gluten Free Homemaker's Create a Quick Bread Challenge this month.
After documenting all the food that my family eats over the last nine months, I now realize that we consume more butter and sugar than some small developing nations. But hey, I'm on roll, why stop now? In high school gym class they always yelled; "What doesn't kill you, makes you stronger." Shouldn't that apply to food as well? As we head in to the weekend, I've got a nice little breakfast / anytime treat for you.

Gluten Free Coconut Bread with Sweet Pineapple Butter:

inspired by: Tyler Florence's Real Kitchen modified to be GF

1/2 cup butter (1 stick, melted)

3 cups GF flour mix

2 tsp xanthan gum

1 Tbs baking powder

1 tsp salt

1 tsp cinnamon

1 cup brown sugar (packed)

2 eggs

1 tsp vanilla

Zest of 1 lemon (finely grated)

1-1/2 cups unsweetened coconut milk

1-1/2 cups shredded coconut (toasted)

Powdered sugar for dusting

Sweet Pineapple Butter:

1/2 cup butter (1 stick, softened)

4 ounces crushed pineapple (drained)
Bake at 375 degrees F for 50-60 minutes Begin by toasting the coconut in a 350 degree F oven for 5-10 minutes, stirring periodically. Keep an eye on it so it doesn't burn.
While the coconut is toasting, whisk all the dry ingredients, except for the brown sugar, together in a bowl and set aside.

In the bowl of your stand mixer, combine brown sugar, melted butter, vanilla, eggs, and lemon zest. Mix thoroughly. Next, slowly mix in the coconut milk.

Finally, stir the toasted coconut in to the batter. Pour the batter in to a greased 9x5 pan and bake at 375 degrees F for 50-60 minutes.
While the bread is baking, place 1 stick of softened butter along with 4 ounces of well drained crushed pineapple in to a food processor.
Pulse the butter and pineapple together until light and fluffy.
Remove the bread from the oven and allow to cool in the pan for 20 minutes before turning out on to a cooling rack. Slice the bread, toast it, and top with pineapple butter and a dusting of powdered sugar. Enjoy with a cup of fresh coffee!!!

Gluten Free Naan Bread

Alright, who ran right out and made the Lamb kebab recipe that I posted the other day? Go ahead raise your hand.........No one, not one person. Pfffft. Well then, allow me to push you one step closer to a meal that will have your taste buds dancing and jumping for joy. If you are not into lamb I understand. As I said before, the marinade works well with chicken too. To send the whole kebab meal into overdrive, you need to make naan to go with it. What is naan you ask? Great question. Naan is a flat bread native to Indian and Middle Eastern cuisine. It is similar to a pita bread but not exactly the same. If you make up this naan bread recipe along with the lamb kebabs and tzatziki, you will find yourself with something that resembles a Greek Gyro. Seriously, who can pass that up?
Gluten Free Naan Bread:
.25 ounces of quick rising yeast(about 2 tsp)
2 Tbs sugar
1/2 cup warm water (103-106 degrees F)
2-1/4 cups GF flour mix
1 tsp minced garlic
1 tsp salt
1/8 tsp xanthan gum
1/8 tsp garlic powder
1 egg
1-1/2 Tbs milk
butter for frying
In a stand mixer, whisk together the flour, salt, xanthan gum, minced garlic, and garlic powder. Add 1 lightly beaten egg and the milk.
In a bowl or Pyrex measuring cup, add the warm water, sugar, and yeast. Proof the yeast for about 3-4 minutes. The mixture should foam up slightly.

Add the yeast mixture to the dry ingredients and mix with a dough hook until thoroughly combined.
Lay parchment paper over a baking sheet or cutting board and lightly dust with gf flour. Use your hands to divide the dough evenly into four pieces. Lightly flour your hands and press the dough into four flat rounds a bit larger than your hands. Cover the pressed dough with a clean towel and place in a warm area to rise for about 20-30 minutes. The dough will not rise dramatically.
Next, preheat a heavy skillet, I used cast iron, add 1/2-1 Tbs of butter to the skillet. Fry your naan bread on each side for 3-4 minutes per side. Add a little more butter to the skillet and repeat with the next piece of bread. Finally, take all the cooked naan and wrap it in foil. Place the bread in a warm oven (250-275 degrees F) for about 4-5 minutes. The steam inside the foil will add a nice chewiness to the naan. Now the combination of the naan, lamb, and tzatziki will have your family carting you around the house on their shoulders singing your praises. I'm not joking, it's that good. Enjoy!!!

Gluten Free Hamburger Buns

This week I decided to try a hamburger bun recipe from Linda at the Gluten Free Homemaker. Please follow the link for the recipe. The buns were pretty easy to make. There's nothing like a fresh, warm hamburger bun to really enhance the flavor of your burger.

There's a little gelatin in the recipe which give the buns a great soft, spongy feel.

All that's left to do is pile on your favorite ingredients. Don't forget the bacon. Thanks Linda for a great recipe. Enjoy!!!

Gluten Free French Bread

Here is my recipe for incredible Gluten Free French Bread:
2 cups white rice flour
1 cup tapioca flour/starch
1 Tbs Xanthan Gum
1-1/2 tsp salt
2 Tbs sugar
2 Tbs rapid rise yeast
1-1/2 cups warm water (102-108 degrees F)
2 Tbs melted butter
3 egg whites
1 tsp apple cider vinegar

Let the dough rise for 25 minutes
In a 350 degree oven; bake 35 minutes uncovered, then another 35 minutes loosely covered with foil
Let the bread cool on a wire rack for 10-20 minutes before slicing.

Making gluten free French bread is really pretty easy. There are a couple of key elements to making a great loaf of bread. First you need the right pan for the job. Second you need to "proof" the yeast correctly.

This is a French Bread Pan. It sells for about $20 online or at a retail store.

Mix the dry ingredients together:
2 cups white rice flour

1 cup tapioca starch/flour

1 Tbs Xanthan Gum

1-1/2 tsp salt

Measure out the following before measuring the water:
2 Tbs fast rising yeast
2 Tbs sugar

This is a critical piece for proofing the yeast. The water must be warm enough to activate the yeast but not too hot to kill it. I usually aim for around 105 degrees.
1-1/2 cups of warm water (102-108 degrees F)

Add the yeast and sugar to the warm water. Stir once to incorporate the ingredients then let it proof for about 3-5 minutes. Don't worry if there are lumps of yeast in the water after you're done stirring. It should begin foaming up.

While you're waiting for the yeast to proof; add the following ingredients to the flour mixture:
3 egg whites
2 Tbs melted butter
1 tsp apple cider vinegar

Once the yeast has proofed (3-5min), pour the yeast, sugar, water mixture into the bowl and mix on medium speed for 3 minutes.

Divide the dough equally, half for each side of the pan.

Begin using the spatula to gently shape the dough into loaves.

Place bread in a warm area and loosely cover with a dish towel. Let the bread rise for 25 minutes. I usually turn the burners for my stove on for a minute to warm up and then shut them OFF before placing the pan on to rise.

After the bread has risen for 25 minutes; place it into a preheated 350 degree oven uncovered for 35 minutes.

We're getting close to the end. After baking uncovered for 35 minutes, loosely cover with foil and bake an additional 35 minutes for a total of 70 minutes in the oven.

Cool on a wire rack for 10-20 minutes (depending on how anxious you are to eat hot fresh bread)
Makes a great center piece. Ready to be topped with whatever your gluten free heart desires.

Enjoy!!!