Breads Archive

Sweet Kale Salad

Posted February 1, 2014 By Sandy

Enjoying one of my two favorite meals today:  soup and sandwich.  My other favorite meal is Sweet Kale Salad and sandwich (actually, any salad is my favorite, but Sweet Kale especially delicious!).

The sandwich is pretty simple.  My local gluten free bakery, Bridge Baking, makes a special vegan gluten free bread that is to die for.  I just toast a couple pieces of bread and slather on some Grapeseed Vegenaise and add the following:

  • Thinly sliced roma tomato
  • Avocado
  • Thinly sliced black olives
  • Spouts (I think I had broccoli sprouts today)
  • Baby spring greens

Of course, this is just a list of suggestions.  You could also add mushrooms, pickles or relish or your favorite soft raw veggies.

My soup today was Amy’s Organic Lentil Vegetable soup.  Love Amy’s soups!!ES_SKS_BAG_12OZ

But this post was suppose to be about my Sweet Kale Salad!! So …..

I LOVE the Sweet Kale Salad kit from Eat Smart Salads (of course, 12 oz. is not big enough for me!  I buy the 28 oz. bags from Costco!).

So, here is what I do:  I take out a little less than half the veggies (from the 28 oz. bag) and one of the dressing packets.  Then I add the following:

  • 1/2 or so cup chopped cauliflower
  • Sprouts, whatever I have on hand
  • 1/2 or so cup chopped walnuts
  • 1/2 cup or so grated carrots
  • 1/3 up or so raisins

I mix it all up and add a bit of my own salad Ranch style dressing.  Makes a perfect salad!!

Also, I have half of the salad kit left that I make with the prepackaged cranberries and pumpkin seeds — so I have another meal with a different type Kale Salad!!

So how is that for a lazy day meal with a minimum of prep and cooking??

Sorry, we ate the salad so fast (My husband loves it too!), I didn’t get any pictures!!




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Gluten Free Vegan Oatmeal Bread

Posted November 6, 2012 By Sandy

I love it when I find a new blog with great Gluten Free Vegan recipes.  Yesterday I found the Gluten Free Vegan Girl (from Norway) who has some wonderful sounding recipes.  And she is only 17 years old!! Unbelievable!!

So our featured recipe from the Gluten Free Vegan Girl is Oatmeal Bread:

Gluten Free Vegan Oatmeal Bread

Recipe Type: Bread
Author: Solveig Berg Vollan from the Gluten Free Vegan Girl
Serves: 1 medium sized loaf
  • 1 cup certified gluten-free rolled oats
  • 1 cup certified gluten-free oat flour (oats ground into a flour in a food processor/blender)
  • 1 cup boiling water
  • 1 cup unsweetened almond milk (or other plant-based milk)
  • 3/4 cup brown rice flour
  • 1/4 cup ground flaxseeds
  • 1/2 cup dates
  • 2 heaped tbsp homemade roasted almond butter
  • 1 tbsp apple cider vinegar
  • 2 tsp baking powder
  1. Preheat the oven to 175 degrees Celsius/350 degrees Fahrenheit. Combine the rolled oats and boiling water into a medium sized bowl, and let this sit for a few minutes before adding in apple cider vinegar and half of the plant-based milk. This should remain as is for about 5-10 minutes, or until the oats are soft.
  2. In a separate bowl whisk together the remaining dry ingredients before stirring this in with the “oatmeal”. In a food processor add in the remaining half plant-based milk, almond butter and dates, and pulse until you have a completely smooth mass. Basic Vegan Gluten free Oatmeal Bread (yeast free)Stir this into the batter, and mix for a few minutes to absorb some of the liquids.Then pour the batter into a bread pan with a baking sheet underneath, and sprinkle on a bit of dry rolled oats. Place this in the oven for 1 hour, and check to see if the bread is properly baked through the middle. If not allow it to bake for up to 45 additional minutes, until you see that the top is slightly golden and the inside is not too moist.
  3. Let the bread rest on a cooling rack for at least 10 minutes before slicing it. Let me tell you in advance that this bread is eaten so quickly, so I highly recommend doubling the recipe to make two loaves. If bread is not that popular in your household though you can slice it into pieces and store in the freezer. That way you can always grab a slice and toast it whenever you are craving bread.


Going to keep my eyes on this gal!  If she is making wonderful recipes like this at 17, she is likely to be world famous for her cooking when gets older!!

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Gluten Free Baking

Posted June 26, 2012 By Sandy

Gluten Free Baking is an art!  If you have ever tried baking the perfect loaf of bread and took a ‘flop’ out of the oven, you know what I am talking about.  I hate to say how many loaves I baked that sank in the middle  — or even worse, raw in the middle!!

Wanting to eat bread again, I spent many hours in the kitchen trying numerous different recipes before I found one that seems to work well.  No fancy ingredients, quick and easy to make, and it actually tastes good!!

Gluten Free Vegan Bread


  • 3 1/2 cups Pamela’s Gluten Free Bread Mix
  • 1 3/4 cups warm water (105 F)
  • 1 tablespoon olive oil
  • 2 tablespoons vinegar
  • 2 1/4 tsp yeast (or one packet)


Preheat oven to 375 F.

Combine all dry ingredients — mix thoroughly. Add wet ingredients and mix on medium speed for 3 minutes.

Line loaf pans with aluminum foil and pour batter in the pan (dough will be wet and sticky).

Let dough rise on the warm stove for 45 minutes. Then lightly slash across top of the loaf two or three times at an angle.

Bake for 65-70 minutes.

Turn off the oven and allow the loaf to sit in the oven for 10-15 minutes.

Carefully remove the loaf, and take it out of the pan. Lay the loaf on it’s side to cool a 10-15 minutes longer before peeling off the foil.


If you are interested in more Gluten Free Vegan Baking tips and recipes, check out my Squidoo Lens on the subject.

Also, here are more Gluten Free Vegan Baking Recipes

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Gluten Free Baking Website

Posted June 8, 2012 By Sandy

While searching around on the internet for some good Gluten Free Vegan recipes and tips, I found a really interesting site on Gluten Free Baking:  Gluten-Free Boulangerie.  In case you are wondering …. “Boulangerie [bu.lɑ̃ʒ.ʁi] – A bakery, particularly one which specialises in bread.”

Now, what is the most challenging Gluten Free food?  Not sure?  Aww, come on, its BREAD!!

I love the author ( who, apparently does not want us to know her name!) as she describes her blog:

“It isn’t tradition that assures the survival of bread; it is bread that assures the survival of tradition.”

Gluten Free Baking Website

This is the quote on the wall of a local artisan bakery & café, and it is what motivated me to start this blog. As I wrote in my first post, food can be so much more than just sustenance. It is what unites people at a table, what preserves heritage and family traditions. Bread, in particular, is central to countless food traditions, so much so that in some languages the same word used for bread also means food in general. The impact of gluten intolerance clearly is far more than just missing the taste of specific foods; gluten-intolerant people may end up feeling like they must relinquish the cultural aspects of food as well.

I began to bake because I believe living gluten-free does not have to mean “giving up” anything.

That belief was not always there, though. When I first went on a GF diet, there were very few products available in nearby stores (and even fewer that actually tasted like food). Even as the gluten-free diet gained attention, I was dissatisfied with most of what was available, especially bread; I sometimes got good results baking sweet things from cookbooks, but the bread still didn’t quite seem right. Many gluten-free breads are more of a thick, sticky batter than a dough, and they almost always included significant amounts of eggs, oil, and sugar. I missed bread’s simplicity. I missed kneading bread dough and shaping it with my hands – and I missed slicing into crackly-crusted loaves that were worthy of sharing at a dinner table. And finally, I began to get these things back.

The bread you’ll find here is unlike other gluten-free bread – it has bread’s characteristic complex, yeasty flavors from long ferment times, it requires hand-kneading, and all recipes (starting December 2010) contain no xanthan gum or guar gum! Put simply, it is real bread…just without the wheat.
If you are not interested in her story (sounds a lot like mine, by the way), you will want to check out her post, More Bread on the Table —  A wonderful sounding recipe with lots of pictures.

You might also wish to read my Squidoo lens on Gluten Free Bread Baking Tips — includes recipe!





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Gluten Free Flat Bread Recipes

Posted May 7, 2012 By Sandy

I have never tried making Flatbread, but this Gluten Free Flatbread recipe sounded rather interesting.  What is even more interesting is the way she used the Gluten Free Flatbread:  As a pizza base, pita pocket and “dippers” for olive oil and vinegar.  What a versatile bread!

My husband, Malcolm, makes and eats a humus often and I would bet this Gluten Free Flat Bread would taste great as a humus ‘dipper’!

Gluten-Free Flat Bread

Gluten Free Flat Bread

 1/2 cup finely ground Oats (Use any of the quick cooking oat brands)
1/2 cup Arrowroot Starch
1/2 tsp Instant Dry Yeast
1/4 tsp Baking Powder
1/2 tsp Salt
1  tsp Jaggery syrup / raw sugar
1 tbsp Oil (Any neutral oil)
less than 1/2 cup warm water


While researching this Gluten Free Flat Bread recipe, I found a variation of this recipe on another site.  This recipe used Millet rather than oats (and makes a few other changes).  If you would like to try this Millet based recipe:  Gluten Free Vegan Bajra (Pearl Millet) Flatbread.


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Gluten Free Bread

Posted March 29, 2012 By Sandy

Karina is definitely the ‘Gluten Free Goddess’ with her Gluten Free Vegan Bread Recipe below.  She starts out her post telling a bit of her story.  I love the wonderful attitude she describes …. deciding to focus on WHAT she could eat being Gluten Free rather than complaining about what she was missing.  In my case, I grieved over my loss of wheat based bread products, but rejoiced over my improved health so much more!!

Her magic ingredients are sorghum, buckwheat and millet!  Not your typical ingredients used in the store bought varieties of Gluten Free Bread.  Having experiment with Gluten Free baking, I find this recipe to be promising!!  NOTE:  Make sure to read through the entire post as she give tons of extra tips and information after the recipe.

Delicious Gluten-Free Bread Recipe – dairy-free and rice-free, too

Gluten-Free-BreadFirst- whisk together your dry ingredients and set aside:

1 1/2 cups sorghum flour (aka jowar flour)
1 cup tapioca starch or potato starch (not potato flour!)
1/2 cup GF millet flour or GF oat flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons

You’ll need sesame seeds for the top; set aside for later. Or omit.

For the Breadman bread machine:

Pour the liquid ingredients into the bread machine pan first:

1 1/4 cups warm water (at 110 to 115ºF)
3 tablespoons extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice vinegar or lemon juice
2 organic free-range eggs, beaten or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

READ FULL RECIPE  … and story!

To read more information, tips and recipes on Gluten Free Bread, check out my Gluten Free Bread Baking Tips.

PS.  I agree with Karina about Pamela’s Baking Mixes — I refer to them on the above website!

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St Patrick’s Day Recipe

Posted March 13, 2012 By Sandy

Great Irish St Patrick’s Day Recipe, Gluten Free Vegan Irish Rarebit, to go alone with the St. Patrick’s Day dinner! Tomatoes add a special touch to this famous dish!

Personally, I have never tried Rarebit, but it does sound very interesting!

Gluten Free and Vegan Irish Rarebit

•    4 tablespoons of your favorite margarine or vegetable spread
•    4 tablespoons gluten free flour
•    1/2 cup vegetable broth
•    1/2 cup of almond milk (or soy milk, if you prefer it, though it might affect the taste)
•    1 teaspoon gluten free Dijon mustard
•    1 teaspoon Agave Syrup
•    1 cup of your favorite vegan, gluten free beer (Green’s is our favorite!)
•    2 cups grated Daiya vegan cheddar cheese shreds
•    1 loaf of your favorite gluten-free bread
•    4 tomatoes


If you have been reading my blog for any length of time, you know that I advocate coconut nectar syrup rather than agave syrup.  Here where you can order it should you wish to try it in this recipe:

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Gluten Free Pineapple Walnut Bread

Posted March 2, 2012 By Sandy

I love fruit in bread and I also love Pineapple.  This Gluten Free Pineapple Walnut Bread sounds heavenly!  An old family recipe of the writer that has been turned into a gluten free and vegan delight.  No need to substitute as it has already been done for you!

Gluten Free Pineapple-Walnut Bread
Serves 12

Gluten Free Pineapple Walnut bread

2 cups gluten free all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup Splenda
1 teaspoon ground cinnamon
1 cup walnuts, chopped
1/3 cup vegan margarine or coconut oil, melted
4 tablespoons cornstarch + 4 tablespoons water, combined
1 cup undrained, unsweetened pineapple chunks, slightly crushed


The author used Bob’s Red Mill Gluten Free Flour in the above recipe.

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Gluten Free White Oat Bread

Posted February 22, 2012 By Sandy

Making GOOD gluten free vegan bread is a difficult task.  Without the gluten, bread does not act the same.  I have been told that gluten is very forgiving …. meaning gluten free bread is not!!

This Gluten Free White Oat bread looks DELICIOUS!  Check out the recipe for the unique method of rising and baking! PS.  Make sure to use Gluten Free Oats!

You can use this dough to make the GF Dinner rolls or GF Naan as well. I have tried switching up a part of the oats with sorghum and it works just fine. That also tells you that you dont need to stick to the proportions. The dough before the second rise just should not be a flowy cake batter or a stiff bread dough. Anything in between and it should bake up great.

Gluten Free White Oat Bread

White Oat Bread Loaf. Gluten-free Vegan Gum-free

Ingredients: Makes one mini loaf (5.75 by 2.75 inch)

6 Tbsp oats, ground (1/4 cup +2Tbsp)

1/4 cup brown rice flour
1/4 cup potato starch
1 Tbsp tapioca starch
1/4 cup warm water
1 teaspoon active yeast
2 tsp raw sugar
1 tsp agave syrup
1.5 Tbsp non dairy yogurt (So Delicious plain coconut milk yogurt) or make your own cultured Nut Milk -Cashew Yogurt
1/2 teaspoon salt
2 teaspoons oil
After first rise:
1-1.5 Tablespoon potato starch (or half potato starch and half ground oats)


Planning is root around in my pantry for all the ingredients to make this …. May need to go shopping today as I want to try this recipe as soon as I can!

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Gluten Free, Yeast Free Vegan Pita Recipe

Posted February 9, 2012 By Sandy

Gluten Free Vegan Pita Bread — even yeast free!  It is amazing what we can do with gluten free bread/flour that was impossible a few years ago (at least impossible for me!!)

WhiskingWings’s Note:Gluten - Free, Yeast - Free Vegan Pita

Without gluten, sugar, yeast, eggs, dairy, soy or corn, are good, “pockety” pitas even possible?? I’ve modified a recipe by Nicole at Gluten Free on a Shoestring …..

    1 cup all-purpose gluten-free flour
½ cup millet flour
½ cup brown rice flour
¼ cup ground flax seed
1 teaspoon guar gum
1 ½ teaspoons baking soda
¼ teaspoon cream of tartar
1 pinch cumin (optional)
1 teaspoon kosher salt
¼ cup warm water
1 tablespoon Ener-G Egg Substitute
1 tablespoon olive oil
1 teaspoon toasted sesame oil
¾-1 cup warm water


Pita sandwiches, anyone?

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