Baking Tips and Recipes

Contents

Tips
Recipes
Bread Machine Settings

Banana Pancakes

Print Recipe

This is a healthy and yummy way to start the day as Anna’s mix is full of bean flours, Montina and millet flour. Recipe by Beth Hillson

Ingredients:

  • 2 large ripe bananas (1 cup)
  • 2 eggs
  • 1/3 cup vegetable oil
  • ½ cup milk (low fat or whole)
  • 1 bag, Anna’s Banana Bread Mix (#956131)
  • ½ cup chopped pecans or walnuts

Beat together first four ingredients until smooth. Pour contents of mix into a medium bowl. Add banana mixture and mix with a spoon or fork, until well blended. Fold in nuts if used.

Lightly oil griddle. Preheat griddle in medium heat (350 degrees). Spoon batter onto griddle, leaving room for each pancake to spread. Cook about 5 minutes or until the bottom of each pancake is a medium brown. (It’s okay if the pancake is still soft.) Flip and cook another 2-3 minutes.

Serve with maple syrup and sliced bananas. Makes 12-16 large pancakes.

Back to recipe index

Waffles using the 'Gluten, Soy Rice Free' or the 'Gluten, Soy, Rice, Corn, Dairy Free' Mix

Print Recipe

Recipe by Anna Sobaski 2006

Ingredients:

  • 2 cups Breads From Anna™ Gluten, Yeast, Corn, Dairy, Soy and Rice Free Mix
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 eggs
  • 1/4 cup oil
  • 2 cups of buttermilk
  • 2 teaspoons of maple syrup or sugar

Whisk dry ingredients; add rest of ingredients and stir to mix. Bake in Waffle iron.

Copyright © Anna Sobaski 2006

Back to recipe index

Chicken Pot Pie (Non Dairy)

Print Recipe

Recipe by Anna Sobaski 2005

Ingredients:

  • 5 Tbs unsalted butter (can also use olive oil or nondairy spread)
  • 2 medium shallots
  • 1 garlic clove, minced
  • Course salt and freshly ground pepper
  • 2 cups reserved stock from Poached Chicken (recipe follows)
  • 2 Tbs cornstarch (or arrowroot)
  • 4 medium carrots cut on the diagonal into 1/2-inch-thick slices
  • 3 medium celery stalks, cut on the diagonal into 1/4-inch-thick slices
  • 1 whole poached chicken (about 4 cups)
  • 1/3 cup coarsely chopped fresh flat-leaf parsley, plus about 1/2-cup leaves and sprigs for garnish
  • 1 teaspoon finely chopped fresh tarragon
  • 1 cup slightly thawed frozen peas
  • 1 Breads From Anna™ Pie Crust

Press in bottom crust and roll out top. Place dough to be rolled out (for topping the Pot Pie) between two pieces of wax paper on a cutting board. Roll out evenly and place in freezer for 20 minutes. Dough will be much easier to peal away from wax paper when chilled. Bake for 10-15 minutes at 350. When cool brush with one lightly beaten egg. Not necessary to use entire egg but coat crust and rim well.

  1. Preheat oven to 425 degrees.
  2. Melt butter in a medium saucepan over medium heat. Add shallots, garlic, 1/2- teaspoon salt, and 1/4-teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes.
    Stir in 1 and 1/2 -cup stock. Whisk remaining 1/2-cup stock into the 2T of cornstarch in a small bowl. Whisk this into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.
  3. Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas.
  4. Add mixture to piecrust. Add top crust. Make 3-6 small shallow incisions to allow steam to escape. Bake until golden brown and bubbling, aprox 50-60 minutes. If rim of crust begins to over brown cover with foil or pie ring.

Poached Chicken

(Makes enough for one chicken pot pie)

Ingredients

  • 1 whole chicken (3-4 pounds) cut into eight pieces
  • 4 celery stocks, cut into 4-inch pieces
  • 4 medium carrots, peeled and cut into4-inch pieces
  • 1 large onion, quarter
  • 10 sprigs fresh flat leaf parsley
  • 4 sprigs fresh thyme
  • 1/4 teaspoon whole black peppercorns
  • 3 cups boxed chicken broth (gluten free-Pacific Foods or Imagine Foods brands are both labeled gluten free)
  • 1-teaspoon coarse salt
  1. Place chicken in a large stockpot. Add remaining ingredients and enough cold water to cover chicken. Bring to a boil over high heat. Skim off any foam; discard. Reduce heat to low; simmer until chicken has just cook through, about 45 minutes.
  2. Transfer chicken to a plate and let cool slightly. Pour stock through a fine sieve into a bowl; discard solids. Set aside 2 1/2 – 3 cups stock for pot pie; reserve remaining stock for other another use. Can be frozen for up to three months. Remove skin from chicken; discard. Remove meat from bones and tear into bite-size pieces. There should be about 4 cups. Refrigerate, covered, until ready to use, up to 2 days.

Copyright © Anna Sobaski 2005

Back to recipe index

Gluten Free Bread Stuffing

Print Recipe

This recipe was sent in by Carol Lyon, just in time for the holidays.

  1. Start the bread a day or two before stuffing is needed.
  2. Make one loaf Breads From Anna™ bread mix. Mix the following into the dry mix before adding it to the wet ingredients:
    • 1 tsp. Ground sage
    • 1 tsp. Thyme
    • 1 tsp. Rosemary
    • 1 tablespoon dried parsley
    • Pinch of tarragon, onion powder, marjoram and garlic powder
  3. Bake as usual. Cool.
  4. Cut the loaf into 6 cups of cubes (about ½ of loaf). Any remaining will make tasty sandwich bread. Place cubes on parchment paper lined cookie sheets.
  5. Preheat oven to 400 degrees. TURN OVEN OFF. Place cookie sheets in oven with door closed. Stir bread cubes after 10 minutes. Keep in oven, stirring periodically until cubes are toasted (about 30 – 45 minutes).
  6. Next day: Melt 6 tablespoons butter in large saute pan. Saute 4 oz. Fresh mushrooms, sliced, 2 stalks celery, diced, 1 onion, chopped, and 1 shallot diced.
  7. Add 1 tsp ground sage, ½ tsp. Thyme, ¾ tsp. salt, and a pinch of pepper.
  8. Saute until vegetables are soft.
  9. Toss vegetables with toasted bread cubes. Add ½ cup gluten free chicken broth and toss. (If you are planning to stuff the turkey, you will need less broth).
  10. Pour into greased 2 quart dish and bake covered at 350 degrees for about 20 minutes.
  11. Optional: add currants, raisins, dried cranberries or other favorite add-ins as desired
Back to recipe index

Breads from Anna™, Baked in a Cloche (Clay Baking Dish)

Print Recipe

The following recipe and baking tips come from a customer, Dimitrios Douros a regular contributor to the St. John’s celiac listserve. He happens to be an excellent baker for those of you who have not read about his Baklava recipe, which is a dream! He uses a cloche, which is a clay bread baking dish that can be bought at higher end kitchen stores for about $50.00.

I offer my instructions to you. They are very consistent, straight forward and give great results with your wonderful mix. The only catch: use a cloche to bake the bread in.

  1. Combine:
    • 1-1/3 cup 'blood warm' water
    • 3 tsp sugar
    • 2 tsp yeast (one packet)
    • 1-1/2 tsp dough enhancer
    • 1 tsp apple cider vinegar

    2. Mix well (until it froths up ) and set aside for 10 minutes

  2. In a mixing bowl combine:
    • 2 whole eggs
    • 1/4 cup olive oil
    • 1/2 tsp salt
  3. After 10 minutes combine yeast mixture with other liquids already in the mixing bowl.
  4. Mix in Breads From Anna™ flour mix ( I do it with wooden spoon ) and mix well.
  5. Put dough in greased & dusted bread pan (highly recommend cloche!!!) and set aside for 2 hours to rise.
  6. Bake at 350 for 1 hour.
  7. Take out of the oven, remove cloche top and let bread cool down in the cloche.

    Using this technique and the cloche, I get perfect loaves that are 14" long, 4-1/2" wide and 4" tall. Very fluffy, lots of great air bubbles, and because of the cloche a crust to die for!

    Back to recipe index

The mix is versatile. Listed are suggestions that are easy and extremely successful uses of Breads From Anna™.

Pizza

Print Recipe

  1. Heat oven to 400 degrees.
  2. Breads From Anna™ will make two large pizzas when using two large cookie sheets (measuring the standard 9 1/2 x 14 1/2).
  3. Place a piece of parchment paper on the bottom and fold sides to come up onto the edges of the cookie sheet. Then lightly grease. This is not critical but the parchment paper will help to ensure that the crust will not stick and that is will gain a nice golden bake.
  4. You will need to prepare the mix with a heavy duty mixer following the package instructions for the oven method. Once the bread mix has been mixed spread half onto each cookie sheet. To spread, use a rubber spatula by gently evening out batter over the bottom and up the sides of the cookie sheet. If the batter is sticking to the spatula wash it off and lightly coat it with olive oil then continue spreading out batter.
  5. Once batter is spread out let stand for 15 minutes in a warm location lightly covered with foil, plastic wrap or waxed paper.
  6. Place in 400-degree oven for 10 minutes.
  7. Crust will puff up but as it cools will flatten out. Once cooled (approximately 20-30 minutes) begin topping. Then bake for additional 25 minutes.

Another option is to make one pizza and a loaf of bread in the 4 1/2 x 8 1/2 loaf pan.

Here is one of my favorite topping recipes:

  1. One can organic tomato paste (I like Muir Glen) spread over crust.
  2. Sauté one chopped onion, two garlic cloves and spinach, until wilted. I often also add asparagus if it is in season, blanch before adding it to the pizza.
  3. Non-Vegetarian; top with cooked Beeler’s (all natural, gluten, nitrate and MSG free) pork breakfast sausage.
  4. Add fresh herbs, basil, and oregano.
  5. Top with Parmesan, fresh shredded mozzarella cheese. Also consider some goat cheese for a creamy, tangy addition.
Back to recipe index

Hamburger/Hotdog Buns

Print Recipe

  1. Preheat oven to 375 degrees.
  2. To make the hamburger or hotdog buns you will need a form to put the batter into. These can be bought or you can make your own using aluminum foil. If using foil, the height of the form needs to be approximately 1 1/2 inches tall.
  3. Once you have the form lightly grease them on the inside and place on a lightly grease parchment paper lined cookie sheet.
  4. Spoon bread dough into forms filling them half way.
  5. Let rise until double in bulk, about 45 minutes.
  6. Bake for 25 minutes. If after about 15 minutes the buns look like they are browning you may lightly cover with foil for the remainder of the cooking time.
    7. Back to recipe index

Foccacia Bread

Print Recipe

Place your Breads From Anna™ ingredients in bread pan or a bread machine in the order listed. Press start. When the mixing cycle is complete (and right as rising cycle begins), remove dough from bread pan. You can press cancel or unplug the machine. If using the oven method follow mixing instructions until it is time to scoop batter from the mixing bowl.

Spread out dough on a parchment paper-lined, heavy baking sheet. Form into a 10-inch oblong shape. You can also make two smaller loaves which allows you to prepare two different toppings. Let rise for approximately 50-60 minutes, the dough should be noticeably risen. Once in the oven, keep an eye on the browning. After about 20 minutes the bread may begin to over-brown, if this appears to be happening, loosely cover with foil. Bake in a preheated 425 degree oven for 40-50 minutes or until golden brown. Time will vary with how thickly you spread the dough.

When finished baking, cover dough liberally with olive oil. Sprinkle course salt and fresh herbs over the bread. I use rosemary, chives, parsley, basil and/or some roasted garlic. Can be nice served with olive oil and feta or goat cheese.

Back to recipe index

Cinnamon Raisin Bread

Print Recipe

This recipe is provided by Donna at www.glutenfreeforme.com

Prepare mix as instructed on package. Add 1/2 cup chopped raisins, 1 heaping tablespoon of cinnamon, 3 tablespoons of maple sugar, sugar, or honey.

Back to recipe index

Yeast-Free Cinnamon Raisin Bread

Print Recipe

Here is an easy recipe for Cinnamon Raisin bread sent in from Kathy Button, Group Facilitator, Ventura County Celiacs

Add the following to the Gluten, Corn, Dairy, Soy, Rice and Yeast free mix (blue label).

  • 1 teaspoon vanilla
  • 1 cup raisins
  • 2 tablespoons cinnamon
  • 1 tablespoon sugar

Gently swirl in 2T cinnamon and 1T sugar. Add the raisins and vanilla just before adding the mix. Mix the sugar and cinnamon together then gently swirl into the batter after pouring it into the loaf pan.

Back to recipe index

Large Raisin Muffins

Print Recipe

This recipe was created by Joan in California:

  • Mix bread as directed on bag
  • Add: 1/2 cup chopped raisins, 1 heaping tablespoon Cinnamon, 3 tablespoons brown sugar
  • Heat oven 375.
  • Grease 9 of the 3 1/2" muffin tins (these are the large muffin tins).
  • Don't forget to fill empty muffin cups with water (just half full will do).
  • Bake 25 minutes.

When cool frost with buttercream frosting and roll tops in finely chopped nuts

Buttercream Frosting:

  • 2 cups Powdered Sugar
  • 1/4 cup Butter or GF Margarine
  • 2 tablespoon Milk
  • 1 tsp vanilla

Beat well with mixer or just a fork until well blended.

Frost each muffin with frosting then roll in nuts. Roll each muffin as you frost just to be sure frosting does start to set. This will take all the frosting. I don't like to skimp on frosting.

These are so yummy!

Back to recipe index

Dinner Rolls

Print Recipe

Cheryl, a customer in California, had very good results following these basic steps to make dinner rolls.

Once dough is mixed, fill lightly greased muffins tins half full. Let rise until double in bulk. Place muffin tin in a glass baking dish with enough water to come almost half way up the side. Bake at 375 degrees for 20 minutes. Cover with foil if the rolls begin to over brown.

Cheryl said the rolls rose nice and high and described the texture as very light and fluffy.

Back to recipe index

Herbed Olive Bread

Print Recipe

Jeff in NJ emailed to say, “I love olive bread, so the other night, when my bread machine beeped (for any additions to the bread baking process), I added about 5 large green Wild Oats brand organic olives with pimento (chopped), and about 1/4 to 1/2 tsp of crushed rosemary. Wow, it still retains the same basic, great flavor of your bread but the aroma and taste is a bit more "exotic.” Try it. You'll like it.”

Back to recipe index

Try a “Mock Rye!”

Print Recipe

I made "rye" bread using your basic mix. I added 1t each of cardamom & lemon peel, 2t instant coffee, and 4t caraway seeds into the dry mix. I used 3t succanant (because I was out of molasses) dissolved in the warm water for the yeast mixture. I am now eating a sandwich on what looks, tastes and smells like rye. OOOH! SO GOOD!

Kathy Button, Group Facilitator
Ventura County Celiacs

Back to recipe index

Leftover Pumpkin?

Print Recipe

Mix the remaining pumpkin with the following:

  • 1 egg, slightly beaten
  • 1/2 cup milk
  • 1/3 cup sugar

Stir together:

  • 1 TBL gluten free flour
  • 1/3 tsp. Cinnamon
  • 1/8 tsp. Nutmeg
  • 1/8 tsp. Ground ginger
  • 1/8 tsp. salt
  • a pinch (less than an 1/8 tsp.) of cloves

Add to pumpkin mixture and mix well.

Bake in an 8 or 9 inch pie pan alongside the bread for 35 –40 minutes or until set.

Back to recipe index

Coconut Custard Pie

Print Recipe

Preheat oven to 350 degrees

  • 1 Breads From AnnaTM Pie Crust Mix
  • 1/4 cup milk
  • 3/4 cup canola oil

Follow directions on package for making pie crust. Prepare crust and set aside.

Custard Filling

  • 2 cups milk
  • 1/2 cup sugar of favorite sweetner
  • 1/2 cup Breads From AnnaTM Yeast Free Mix
  • 4 eggs
  • 1/4 cup butter (melted)
  • 2 tsp. vanilla
  • 1 3/4 cup shredded coconut

In the bowl of a counter top mixer add the milk, melted butter, eggs and vanilla blend on slow speed until well combined. slowly add Breads From Anna Yeast Free Bread mix and increase speed to medium for one minute. On slowest speed add coconut and mix for 30 seconds.

Pour filling into pie crust (do not prebake pie crust). Bake for 60 to 80 minutes, until filling is set and top is golden. Serve chilled and keep refrigerated.

Back to recipe index

Maple Walnut Tart

Print Recipe

Ingredients:

  • Breads From Anna Pie Crust
  • 1/4 cup milk (or non-dairy drink)
  • 3/4 coconut oil or butter

Filling:

  • 2 1/4 cup walnuts
  • 5 T butter, melted
  • 1 cup maple syrup
  • 2 eggs
  • 1 T brandy (optional)
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt

Procedure:

Preheat oven to 350 degrees

Breads From Anna Pie Crust:
  • Combine wet ingredients; 1/4 cup milk and 3/4 cup oil, into a large bowl.
  • Press in bottom crust into standard 91/2 “ glass pie dish or 10” tart pan.
  • Coat crust with egg wash and bake for 10-15 minutes.
Filling:
  • In the bowl of a food processor add walnuts maple syrup, melted butter, brandy, eggs and vanilla. Pulse until well blended. Let this mixture stand in the refrigerator for one hour.
  • After mixture has chilled spread into tart/pie crust and bake at 350 degree for 40 minutes.

If the rim of the crust begins to over brown cover with a pie ring or foil.

Back to recipe index

Fruit Pie (Crust and Filling)

Print Recipe

Ingredients:

Crust:
  • 1 Breads From AnnaTM Pie Crust mix
  • 1/4-cup milk or water (or non-dairy drink)
  • 3/4-cup oil
  • 1 egg, lightly beaten for brushing over crust (optional)
Filling:
  • 6 cups blueberries/pears/apples or peaches
  • 1/2-cup maple crystals or sugar
  • Juice of 1/2 of a lemon (optional)
  • 1 to 4 heaping T cornstarch or arrowroot (the juicer the fruit the more cornstarch/arrowroot needed). For example, apple pie needs 1 T whereas a very juicy peach filling will need 4T.
  • Dash of salt

Preheat oven to 350 degree.

Procedure:

Breads From Anna Pie Crust:
  1. Combine wet ingredients; 1/4 cup milk and 3/4 cup oil, into a large bowl.
  2. Add flour from Pie Crust Mix and gently stir until well combined. The crust will be oily but do not worry - this is how it should look.
  3. Press in bottom crust into standard 9-1/2 inch glass pie dish.
  4. Roll out top onto a cutting board between two pieces of wax paper.
  5. Place crust top in the freezer for 15-20 minutes. Once the crust top is chilled it will allow you to remove the wax paper easily.
For the Filling:
  1. In a large bowl combine all dry ingredients; sugar, cornstarch/arrowroot, salt. Whisk until well combined.
  2. Add to this the fruit (rinse and drain if using fresh) and stir into dry ingredients until well combined. If using fruit other than blueberries, remove the skin and cut into small, evenly sized pieces.
  3. Pour mixture into the pie shell.
  4. Remove wax paper from rolled out crust and place on top of pie. Seal around the edges and cut small slits in the center to allow steam to escape.
  5. Brush on lightly beaten egg all over the top crust.

Bake for 45-60 minutes or until bubbly and golden. After about 30 minutes check to make sure crust is not over browning, if it is put foil or pie ring over darkest areas until finished baking.

Copyright Anna Sobaski 2005

Back to recipe index

Incredible Gluten-Free Bagels

Recipe by Carrie

Print Recipe

*Be sure to use a sturdy stand mixer as dough will be tough to mix. Adding flours a little at a time will help.

2 1/2 cups of warm water + 3 1/2 teaspoons yeast + 3 tsp sugar
Set aside for five minutes to froth.

Mix flours:

  • 2 cups of Breads from AnnaTM original bread mix flour
  • 2 cups Bob’s Red Mill Arrowroot starch flour
  • 3 cups Bob’s Red Mill Tapioca starch flour
  • 1 1/2 cups Bob’s Red Mill Cornstarch
  • 3 teaspoons xanthan gum
  • 2 teaspoons salt
  • 1 egg
  • 1 Tablespoon Honey

Mix all ingredients together slowly until dough forms ball. Divide dough into two halfs. Shape into two separate “logs” about 2 1/2 inches in diameter. Slice evenly about 2 inch width circles. Shape and punch thumb through middle shaping into a bagel form.

Arrange on cookie sheet sprayed with non stick cooking spray, cover with towel and set aside to rise for 25-30 min.

Boil a large saucepan of water with ¼ cup of baking soda. Drop bagels into boiling water (1-2 minutes) each side, remove with slotted spoon and place on cookie sheet. Immediately sprinkle with desired topping: (Kosher Salt, Italian Seasoning, Garlic, Cinnamon & Sugar), Mist with non-stick cooking spray.

Bake in pre-heated oven at 450 degrees for approximately. 15 min. until golden brown.

Remove from oven, cool on wire cooling rack.

*Makes 12 Medium size bagels

Bagels can be wrapped individually with saran wrap and frozen.

Back to recipe index

Zucchini Bread

Recipe from Karen in California (she also recommends a glass of port!)

Print Recipe

  • 1-1/2 cups of shredded zucchini
  • 2/3 cup nuts
  • 1/2 teaspoon cinnamon
  • 2/3 cup mini chocolate chips
  • Along with the 1/3 cup of oil and 2 large eggs listed on the package of mix.

Delicious!

Back to recipe index

Pancakes

Print Recipe

Lightly beat the following:

  • 1 egg
  • 2 1/2 cups milk or any non-dairy drink
  • 3 tablespoons oil (canola, coconut, grapeseed, or butter)

Add this wet mixture to 1 1/2 cup Breads From Anna, yeast Free flour.

After the wet and dry are well combined. Heat a lightly oiled griddle or frying pan
over medium high heat. Pour or scoop the batter onto the griddle, using approximately
1/4 cup for each pancake. When bubbles form flip the pancake over.
Remove from pan when golden brown.