Heather’s Gluten Free Oat Bread

When I lived in Seattle after college my good friend Heather, made this lovely oat bread every week. I will always have fond memories of eating it, still warm, surrounded by some of my closest friends in our little kitchen in Pacific Northwest. This recipe is adapted from the Moosewood Cookbook by Mollie Katzen as well as from Mary at the blog Bare feet in the Kitchen.

makes 1 loaf

1 cup brown or white rice flour

1 1/4 cups oat flour (I used King Arthur brand)

1 cup tapioca or potato starch (or a combination of the two)

2 tsp. instant yeast

1 1/2 tsp. Kosher salt

1 1/4 tsp. xanthan gum

3/4 cup unsweetened almond or soy milk

1/3 cup honey

1 tbs. maple syrup

1/4 cup  & (1 tbs. to brush the top) butter or ghee

3 large eggs, room temp.

Method of Preparation:

  1. Grease a  8 1/2 x 4 1/2 loaf pan.
  2. Place the rice flour, tapioca and/or potato starch, yeast, salt and xanthan gum in a mixing bowl.
  3. Warm the butter on low until fully melted. Add the honey and maple syrup and set aside.
  4. Using an electric mixer, gradually add the warm almond or soy milk into the dry ingredients. The mixture will look dry and crumbly, but should come together as you add the melted butter mixture. Beat until thoroughly blended.
  5. Add the eggs one at a time, being sure to mix well after each addition.
  6. The batter will look like thick pancake batter rather than the smooth dough you may be used to when making bread.
  7. Beat the mixture of 3 minutes to give it some air.
  8. Leave the batter in the mixing bow, cover with a clean towel and let rise somewhere warm. This mixture will not double in size, but it will get a small amount of rise.
  9. After 1 hour or 2 hours, when the batter looks like it has risen small amount, pour it into the greased loaf pan.
  10. You may need to use wet hands to smooth the top of the batter.
  11. Lightly sprinkle the top with gluten free rolled oats
  12. Cover the pan with a towel and let rise in a warm place for 45 mins- 1 hour.
  13. Preheat over to 350 F
  14. Bake 25-30 minutes until lightly brown and a toothpick inserted in the center of the bread come out clean.
  15. Melt 1 tbs. butter or ghee and brush the top of the loaf. Place it back in the oven for 3 minutes to brown a bit more.

Oranges in a Star Anise and Cinnamon Syrup

Oranges are the star of the show in the middle of winter. I prepared these oranges as a bright addition to our Sunday brunch. They would also make a lovely dessert with espresso and biscotti. Save the syrup in the refrigerator and you will be all set for your next cocktail.



8 oranges – I uses a mix of naval, Cara Cara, and blood red

1  1/4 cup sugar

1/3 cup water

4 star anise pods

6 peppercorns

4 cinnamon sticks


Metod of Preparation:

  1. Peel 2 oranges with a paring knife or sharp vegetable peeler. Make sure most of the white pith if off each peel. Cut into thin strips the size of matches.
  2. Fill a small saucepan with halfway water. Bring to a boil and add the orange peel. Cook for 5 minutes; drain and set aside.
  3. Cut a slice off the top and bottom of each of the remaining 6 oranges, exposing the fruit beneath the peel. Holding the orange firmly on a cutting board, slice off the peel in wide strips, cutting off the pith and membrane with it to reveal the fruit sections. Cut the orange crosswise into slices 1 inch thick and place in a large, heatproof bowl. Remove seeds as necessary.

4. In a heavy sauce pan, combine the sugar and water, star anise, peppercorn, and cinnamon. Place pan over medium heat, bring the mixture slowly to a boil. Stir to dissolve the sugar and cook until the the syrup has slightly thickened, about 10 minutes.

5. Add the reserved cooked peel. Pour syrup over oranges and serve.

Gluten-free Panforte with Oranges and Nuts

I love all the holiday breads and pastries this time of year that feature dried fruit, nuts and spices- cinnamon, cloves and nutmeg. Panforte, which means “firm bread” is one of my favorite winter treats to enjoy with tea or coffee. I adapted this recipe from the talented Maura Kilpatrick of Oleana restaurant. This recipe calls for a candy thermometer, but don’t be scared, it’s very easy to use.



3 tbs. cocoa powder

1 cup whole or sliced, blanched almonds

1 cup whole blanched hazelnuts

1 cup gluten-free flour of your choice

1/2 tsp. xanthin gum (if you mix does not contain it)

2 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. cloves

1/4 tsp. nutmeg

1/4 tsp. cardamom

1 tsp. black pepper

1/2 cup dried apricots

1/2 cup candied ginger

1/2 cup dried cranberries

1/2 cup currants or more cranberries

1/2 cup candied orange peel

1 cup unrefined sugar

2/3 cup honey

Method of Preparation:

  1. Preheat oven to 350 F.
  2. Buter a 9-inch spring form cake or tart pan and dust lightly with some cocoa powder.
  3. Toast almonds and hazelnuts in oven for 10-12 minutes
  4. In a large bowl, combine the nuts, gluten-free flour, xanthin gum (if using), the cocoa powder, cinnamon, ground ginger, cloves, nutmeg, cardamom and pepper.
  5. Chop the apricots, orange peel and ginger into small pieces.
  6. In a small saucepan, cook the sugar and honey to 240 F. on a candy thermometer.
  7. Immediately pour the honey mixture into the flour and nut mixture. The mixture gets stiff quickly, so it will be difficult to stir. You can add a few tablespoons of water if necessary to combine the ingredients.
  8. Press into pan, wetting fingers if needed.
  9. Lower oven 300 F. Bake for 20-25 minutes until there are bubbles around the edges.
  10. 10. When cool, invert onto serving platter and dust with confectioner’s sugar.

Gluten-free Lime Pound Cake

In these winter months when citrus fruits are at their best, I love to use them in cakes, muffins, tarts, salads and more. This recipe was adapted from the NY Times Key Lime Pound Cake by Kim Severson.

I used a gluten-free flour blend adapted from Dana at the minimalist baker: http://minimalistbaker.com/diy-gluten-free-flour-blend/.

Gluten-free Flour Blend

1 cup brown rice flour

1/2 cup almond flour

1/2 cup potato starch

1/4 cup white rice flour

1/4 cup tapioca flour

Blend together in a large bowl and store in a jar or zip lock bag


1 cup unsalted butter (I used cultured butter for an extra tang)

2 cups gluten-free flour (see above)

1 1/2 tsp. baking powder

1/4 tsp. xanthan gum

4 oz. soy cream cheese

1 1/4 cups cane sugar

4 eggs, room temperature and lightly beaten

2 tbs. lime zest

1 tbs. lime juice


3/4 cup confectioner’s sugar

2-3 tbs. lime juice

Method of Preparation:

1. Grease and flour (using rice flour) a 9×5 loaf pan. Preheat oven to 350 F.

2. In the bowl of a mixer, cream the butter and soy cream cheese on medium speed for 1 minute. Scrape down the sides of the bowl. Gradually add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the beaten eggs, slowly and mix until incorporated. Scrape down the sides of the bowl with a spatula. Add the lime zest and mix for 30 seconds.

3. Add the dry ingredients alternately with the lime juice. Be sure to begin and end with the dry ingredients. Scrape the sides of the bowl and mix  until thoroughly incorporated.

4. Pour batter into the pan being careful not to overfill. You want 3/4-inch of space between the batter and top of the pan.

5. Bake on the middle rack of the oven for 45-60 minutes. Check the cake after 20 minutes and if it’s browning too quickly, cover the top loosely with foil. When the cake is done, a toothpick inserted in the middle will come out clean.

6. Cool for 30 minutes and then turn the cake out onto a rack. Prepare the glaze by whisking the confectioner’s sugar and lime juice until you have thick glaze. Pour it over the warm cake. Garnish with some lime zest. 8-10 servings



Gluten-Free Maple Pecan Biscotti

For the most part, I have cleaned up my diet since the holidays, but it was a snowy day on Saturday and I just had to have some biscotti to go with my espresso. I used pecans in this recipe, but walnuts work just as well. This recipe is adapted from NY Times recipe by Martha Rose Shulman.


3/4 cup millet flour

1/4 cup white rice flour

1/2 cup cornstarch

1 1/4 cups almond flour

1/2 tsp. sea salt

2 tsp. baking powder

1 1/4 tsp. cinnamon

2 oz. unsalted butter, room temp.

1/3 cup dark brown sugar

1/3 cup maple syrup

2 large eggs

1 tsp. vanilla extract

1 tsp. almond extract

3/4 cup chopped pecans, toasted (or walnuts)


Method of Preparation:

  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Place the millet flour, white rice flour, cornstarch, almond flour, sea salt, baking powder and cinnamon in a medium size mixing bowl. Whisk these ingredients to lighten.
  3. In the bowl of a mixer, beat the butter and brown sugar until light and fluffy.
  4. Scrape down the sides of the bowl. With the mixer running, add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts.
  5. Scrape the sides of the bowl and add the dry ingredients and beat on low for approximately 1 minute.
  6. Stir in the nuts.
  7. Divide the dough equally into 2 logs, about 8 inches long by 4 inches wide. If you find the dough is sticking to your hands, lightly wet them before smoothing the dough. Place the logs on the prepared pan leaving space between the two logs.
  8.  Place in the oven on the middle rack and bake for 40-50 minutes or until golden and beginning to crack.
  9. Remove from the oven and let cool for 20-30  minutes, being careful not too let the logs get too cool and not pliable enough to slice.
  10.  Place logs on a cutting board and cut into 1/2-inch think diagonal slices. Carefully place the slices on two parchment lined baking sheets. Keep the oven at 300 degrees F.
  11. Bake each sheet on the middle rack in the oven. After 10 minutes, turn over the slices and bake for another 10 minutes. The slices should be dry and lightly brown.
  12. Cool biscotti on a rack.

Optional: melt some chocolate (dark, milk or white), dip a fork into the melted chocolate and drizzle over the biscotti.


Coconut Milk Mocha Mousse


1/3 cup maple syrup

1 11 oz. container of coconut milk (I used the Soy Delicious one in the cardboard container), refrigerated over night

1 tsp. (or more depending on taste) espresso powder, dissolved in 1 tbs. of hot water (optional)

6 tbs. cocoa powder, sifted

1 1/2 tsp. vanilla extract


Method of Preparation:

Place the coconut milk and maple syrup in the bowl of a standing mixer. Using the whisk attachment, whisk on high until it starts to become fluffy. Add the cocoa powder, espresso powder dissolved in water, and vanilla. Whip for 4 minutes or until light and fluffy.

Place in individual bowls and refrigerate. Makes 4 servings

Gluten-free Molasses Orange Rolls

I admit that making good gluten-free bread is still a work in progress for me. I find baking gluten-free quick breads or muffins to be much more forgiving than a yeasted bread with a good texture. This recipe is a cross between the two with a wet batter that uses yeast to rise. These rolls remind me of Irish brown bread and they are best with rich salted butter or some jam.


Quick Whole grain Gluten-free Flour Mix:

1  1/4 teff, sorghum, or millet flour (or a mix of all three)

1 cup brown rice flour

1/3 cup sweet rice flour

1/3 cup potato starch

1/3 cup tapioca starch

1 1/4 tsp. xanthan gum

1 1/2 tsp. salt

Mix together in a medium size bowl.


1 cup oats (gluten-free if you are sensitive)

1 cup milk (almond or coconut is fine)

1/2 oz. yeast (or 2 1/4 oz. packages)

6 Tbs. warm water

3 2/3 cups of the gluten-free mix from above

4 tbs. melted unsalted butter, non-hydrogenated shortening or coconut oil

1/3 cup molasses

1/4 cup dark brown sugar

1 tsp.sugar

2 large eggs, lightly beaten

2 heaping teaspoons of orange zest

oil for pan and tops of rolls

Method of Preparation:

Place the oats in milk in a saucepan and cook over low until most of the milk is absorbed. Let stand off the heat for 10 minutes to cool.

Meanwhile, in another bowl, dissolve the yeast in some warm water. Add the sugar and stir. Let stand 5-10 minutes, or until foamy.

Whisk the gluten-free flour mixture in a large bowl, set aside.

Place the softened oats, eggs, molasses, brown sugar and melted butter or shortening in the bowl of an electric mixer, fitted with the paddle attachment (or use a handmixer). Turn the mixer on low and mix well, scraping the side of the bowl with a spatula. Add the yeast mixture until combined. Keeping the mixer on low, add the gluten-free flour mixture, scraping the sides of the bowl as needed. The dough will be very sticky. Mix the dough on medium speed for 5 minutes and well mixed.

Let the dough stand for a few minutes. Oil a large mixing bowl. Transfer the dough to the bowl, and turn the dough over to cover the top with oil. Place a clean dish towel or plastic wrap (coated in oil) over the bowl. Set in a warm place to rise.  The dough may not double in size, but it should rise up quite a bit.

Oil a 9×13 baking pan. Using well-oiled hands, form the dough into rounds about the size of a small apple. Arrange in rows in the pan. Cover the pan with a clean dish towel and let rise until the rolls have grown in size, about an hour.

Preheat the oven to 400 F, about 15 minutes before the rolls have done rising. Before baking brush the rolls with melted butter or oil, sprinkle the tops with salt flakes or oats.

Bake 15-20 minutes, or until golden on top. Do not over bake or the rolls become too hard.

Yield: approximately 10-15 rolls.