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Monthly Archives: December 2012

GFDF Lemon Coconut Bread

21 Friday Dec 2012

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Soy Free, Sweet Breads, Vegetarian

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gluten free dairy free organic lemon coconut bread

IMG_8385-ps

I’ve been gluten free for over two years.  One of the first recipes I converted when I started baking gluten free was this great recipe from Farmgirl Fare.  Since it was one of my first conversion attempts, it doesn’t use one of the standard flour mixtures I now use in my GF baking.

It’s a dense bread, but it’s good.  The batter will be very thick and you will be able to scoop it up and plop it into the pan.  The gluten free version tastes best warm in my opinion.

This batch was made with the rest of the delicious lemons from Jenny of Websy Daisy.

***

GFDF Lemon Coconut Bread

Makes one 8-inch loaf

Adapted from Farmgirl Fare.

1 teaspoon xanthan gum
1/2 cup organic tapioca starch
1/2 cup organic cornstarch
1/2 cup sorghum flour
1/2 cup organic coconut flour
1/2 cup organic white rice flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1 1/4 cups organic evaporated cane juice (aka sugar)
2 tablespoons organic lemon zest (give or take)
2 cups finely shredded organic unsweetened coconut
1/2 cup organic palm shortening
2 organic eggs
3/4 cup organic rice milk
1/2 cup fresh organic lemon juice
2 teaspoons organic vanilla extract

Preheat the oven to 350°. Oil an 8×4 inch loaf pan. (I used organic canola oil.)

In a large bowl, mix together the dry ingredients on the list starting at xanthan gum and ending with the shredded coconut.  Cut the shortening in the way you would with a pie crust.

In a small bowl, whisk together the eggs, rice milk, lemon juice, and vanilla.

Mix the wet ingredients into the dry ingredients.

Scoop the batter into the prepared pan and bake for about 60 minutes, or until a toothpick inserted near the center of the loaf comes out clean.

Cool and serve.  Or not.  It’s great warm.

©NaturallyElizabeth.com

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GFDF Lemon Poppy Seed Muffins

12 Wednesday Dec 2012

Posted by naturallyelizabeth in Dairy Free, Gluten Free, Nut Free, Soy Free, Sweet Breads, Vegetarian

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dairy free, gluten free, lemon poppy seed muffins, nut free option, organic, soy free, vegetarian

IMG_8198-ps

Not long ago, Jenny of Websy Daisy posted to her Facebook friends that she had had a bumper crop of 192 lemons on her tree in her yard.  She was offering to share, and I happily took her up on the offer of fresh local lemons.  Their smell was amazing (to the point of being overpowering) when they first arrived at our house.  Grocery store lemons don’t smell that fabulous!

These muffins are mildly lemon flavored.  I found they become more lemony after sitting for 24 hours.  However, if you would like a stronger lemon flavor to your muffins, add another 1/2 teaspoon of lemon extract or another teaspoon of lemon zest.

***

GFDF Lemon Poppy Seed Muffins

Greatly adapted from Bon Appétit, May 2009

1/2 cup almond meal*
1/2 cup sorghum flour
1/2 cup organic brown rice flour
1/2 cup organic tapioca starch
1 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
2 tablespoons organic poppy seeds
2/3 cup organic rice milk
6 tablespoons fresh organic lemon juice
1 cup organic sugar
1/3 cup organic palm shortening
1 tablespoon organic lemon zest (about 2 large lemons)
2 large organic eggs
1 teaspoon organic lemon extract
1 teaspoon organic GF vanilla extract

Organic powdered sugar
Organic canola oil

Preheat oven to 350°F. Oil muffin tins with canola oil. Using electric mixer, beat eggs, lemon juice, sugar, palm shortening, lemon zest, lemon flavor and vanilla extract in a large bowl.  Using a spoon, mix almond meal, sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking powder, salt, baking soda and poppy seeds in a medium bowl.  Mix the wet ingredients into the dry ingredients.  Stir in rice milk.

Fill muffin tins about 2/3 full.  Bake muffins about 20 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool.  Generously sprinkle with powdered sugar before serving.

Makes 14-16 muffins.

*Almonds are not true nuts but carry a cross-contamination risk. To make this recipe nut free, substitute organic millet flour.

©NaturallyElizabeth.com

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