The Fluffiest Focaccia! (Dairy-Free too!)

If any of you are like me(and I imagine most of you are) being gluten-free can be a challenge at times. Don't get me wrong I appreciate the fact that I don't feel like someone punched me in the stomach after eating a piece of bread anymore, but lets face it I miss the texture of wheat bread. That soft, squishy texture that only wheat bread can provide is one of the last things that I have had a hard time recreating to the point that I don't want to "cheat." Over the past four years I have tried and failed so many times it's gotten to the point where I was starting to believe that maybe all the gluten-free bread companies just had me beat. However, the other day my perspective on gluten-free bread from scratch totally changed. I had the strangest "aha!" moment the other day though. I was thinking to myself why had I never tried to use whipped egg whites in bread in order to build that structure that is found in wheat bread(Like gluten, egg whites build structure by trapping air in the baking bread.) So I figured what the heck, after many failed attempts I might as well give it another go(I think it's been about a year since I have tried making gf bread). You know what? I am very glad that I can sit here and say that I conquered gluten-free bread! This is the BEST gluten-free bread I have ever had in four years and is the closest to the texture of wheat bread that I have come across(dairy free too!)

I hope you enjoy these as much as I do! :)

 

xoxo,
Megan

Ingredients

Dry

~ 2 cups white rice flour 

~ 1/2 cup potato starch 

~1/2 tapioca starch 

~1/3 cup cornstarch 

~1 Tablespoon xanthan gum

~ 1 1/2 teaspoons salt 

~ 3 Tablespoons sugar 

~ 1 Tablespoon active dry yeast 

~ garlic powder(optional) 

~ dried parsley(optional) 

Wet 

~ 4 egg whites

~ 4 Tablespoons olive oil 

~ 1 teaspoon apple cider vinegar 

~ 1 1/4 cups warm water 

Directions 

1. Preheat your oven to 400 °F. In a bowl of a stand mixer put the active dry yeast, sugar, and warm water. Let the yeast proof for about 5-10 minutes(or until it looks very bubbly. 

2.In a stainless steel or copper bowl(I recommend a copper bowl for this step, although you don't have to have it-it does help the egg whites become even fluffier), put the egg whites along with a pinch of cream of tarter(use GFCF cream of tarter). Beat the egg whites until they are at a soft peaks. Set aside. 

Egg whites at the "soft peak" step

3.Now that the yeast has proofed, add the olive oil, the apple cider vinegar until just combined. 

4.  On a piece of wax paper(saves dishes!) put the rice flour, potato starch, tapioca starch, cornstarch, xanthan gum, and salt. After the flour mixture is in the stand mixer, using the paddle attachment, start slowly on the first setting and work your way up to the highest setting. Whip the mixture for about 3-5 min until creamy and all the flour is incorporated. Turn off the mixer and add the egg whites. Then turn the mixer back on to incorporate the egg whites(just until they are combined though because you don't want to loss all that air that we have built up). 

5. In a warm place in your kitchen(put a towel over the bowl to trap even more heat), let the mixture rise until the dough has risen about a quarter more than its original size(about 30 min). Next, place the mixture on a rimmed baking sheet and let rise once again for another 30 min. NOTE: Make sure that you spray the pan with nonstick cooking spray, otherwise your dough will stick. 
6. Sprinkle focaccia with garlic powder and dried parsley if desired. Bake focaccia for about 15-20 min or until light golden brown depending on your oven. Drizzle some more olive oil on the bread when its still warm. Enjoy! NOTE: This bread is amazing when served warm, however it is still great the next day if you warm it up in a pan or the microwave for a few seconds. Not a lot of gluten-free bread hold up their texture without becoming grainy(and this one DOES!) 

Chocolate Chip Marble Pancakes

I am one of the those kinds of people that doesn't like to do things the "normal way." I have always enjoyed experimenting and tweaking recipes to fit my particular taste. Looking back I don't think I have ever actually followed a recipe exactly. I have a habit of usually putting my own spin on something, whether that be adding or taking out ingredients. A few days ago I was actually researching wedding cake flavors and saw a chocolate marble cake. I happen to have just made pancakes and wondered if anyone had ever done a gluten-free, dairy free marble pancake. I researched it and found that there was no such thing. At first I was reluctant about how complicated it would be to accomplish this, but in the end is was a lot simpler than I thought (and totally worth it!) They are not only delicious but combine the best of both worlds. They are great for any crowd, whether you are entertaining chocoholics or simple vanilla lovers.

I hope you enjoy these as much as I do! :)

xoxo,
Megan

Ingredients

Dry

~ 1 cup white rice flour 

~ 1/2 cup cornstarch 

~ 1/2 cup sweet rice flour 

~ 1/4 cup granulated sugar 

~ 1/2 teaspoon salt 

~1/4 teaspoon xanthan gum  

NOTE: Split the above recipe in half and put in two bowls. The chocolate base and the vanilla base start with the same dry ingredients. You can add dairy free chocolate chips to the chocolate dry ingredients or at the end while cooking. 

Wet(Chocolate) 

~ 1 large egg

~ 1/2 cup Silk Chocolate Almond Milk (or any brand of chocolate almond milk) 

~ 1/8 cup canola oil 

~ 2 Tablespoon dairy-free chocolate syrup 

Wet(Vanilla) 

~ 1 large egg

~ 1/2 cup Silk Vanilla Almond Milk (or any brand of vanilla almond milk) 

~ 1/8 cup canola oil 

~ 2 teaspoons vanilla extract

Directions 

1 In two medium bowls, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth. Note: You should have two batters (a chocolate and vanilla). 

2  Heat griddle over medium to medium-high heat(depending on how efficient your griddle is). Pour the chocolate batter on one side and the vanilla on the other side to form one pancake onto griddle. Batter should "sizzle" when it hits the pan. Take a knife or a fork and swirl the batter to make the "marble" design. Place dairy free chocolate chips onto the chocolate side in order to reinforce the chocolate flavor. 

3 Cook for approximately 2-3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes. 

4 Serve with dairy-free butter or/and syrup if desired. Enjoy! 

Vanilla Cinnamon Glazed Donuts

It's interesting how a combination of flour, sugar, eggs, and milk can bring back such fond memories. I remember growing up my dad or mom would take me to go get donuts at the local donut shop on special occasions. Whether it was a choir performance, because I was sick, or because I made straight A's in school that quarter, I always looked forward for the chance to get to taste a batch straight from the fryer. My family went so often that we had figured out the timing of when they put out the new ones. While I really enjoyed every flavor of donut I tried, there was one flavor that was still missing. I have always enjoyed vanilla and cinnamon, to the point that growing up I would put either vanilla or cinnamon on EVERYTHING. I wanted to try making homemade donuts growing up, but was always intimidated by the process. However, when I went gluten-free I no longer was given the same opportunities for getting donuts at a shop. Because I had not had a donut in almost 3 years I felt that it was the perfect time to try making them homemade with the flavor combination that I had always dreamed of.

Coming Soon! - I am experimenting with a vanilla maple glazed donut.

I hope you all enjoy these as much as I do! :)

xoxo,
Megan

Ingredients

Dry

~ 1/3 cup white rice flour 

~ 2 Tablespoons potato starch

~ 1 Tablespoon tapioca starch

~ 1/4 teaspoon xanthan gum

~ 3 Tablespoons sugar

~ 1/2 teaspoon baking powder

~ 1/8 teaspoon cinnamon

~ 1/8 teaspoon salt

 

Wet 

~ 3 Tablespoons vanilla almond milk

~ 1 large egg

~ 1 Tablespoon vanilla extract

~ 1/2 Tablespoon(1 1/2 teaspoons) Earth Balance soy-free buttery spread(you can use any vegan butter-I just prefer this brand)

 

Vanilla Glaze

~ 1/4 cup powdered sugar

~ 1/4 teaspoon vanilla extract

~1 teaspoon vanilla almond milk

 

Directions 

1. In a medium bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth.
2. While the batter is sitting heat a donut maker(If you don't have a donut maker you can use a mini donut pan and bake them in a 350° oven).
3. Pour the batter into the maker(or pan) and bake for about 2-3 minutes(or until they are light golden brown).
4. Let them cool on a cooling rack for about 2-4 minutes(or until you can touch them). While they are still warm(but not hot), dip the donuts into the vanilla glaze. Let the glaze dry. Enjoy!

Double Double Chocolate Peanut Butter Pancakes

I first want to apologize for the amount of time that has gone by since my last blog post. Life has been crazy-busy for me lately, with lots of exciting and thrilling changes. One of these changes is me deciding to go dairy-free as well. This past year has been interesting to say the least, but I finally can say that even with all the ups and downs I have finished my first year of college. On a different note, the last couple months when I have gotten a free chance I have been developing and testing some new recipes that are dairy free as well as gluten-free. After countless failures of lumpy, grainy, or flavorless pancakes I have finally discovered the perfect pancake. This pancake is not for the faint of heart though. It is packed for chocolate flavor, with a hint of peanut butter. It is truly for all the chocolate lovers out there(including myself!).

Coming Soon! - I have developed a peanut butter and chocolate pancake that tastes like a Reese's peanut butter cup for those that like more peanut butter rather than chocolate.

I hope you all enjoy these as much as I do! :)

xoxo,
Megan

Ingredients

Dry

~ 1/2 cup white rice flour 

~ 1/4 cup cornstarch 

~ 1/4 cup sweet rice flour 

~ 1/8 cup granulated sugar 

~ 1/4 teaspoon salt 

~1/8 teaspoon xanthan gum 

~ 1/4 dairy-free chocolate chips

Wet 

~ 1 large egg

~ 1/2 cup Silk Chocolate Almond Milk(or any brand of chocolate almond milk) 

~ 1/8 cup canola oil 

~ 1/2 teaspoon vanilla extract

~ 3 tablespoons chunky or smooth peanut butter 

Directions 

1  In a medium bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients and whisk until smooth. 

2  Heat griddle over medium to medium-high heat(depending on how efficient your griddle is). Pour batter, approximately 1/4 cup, onto griddle. Batter should "sizzle" when it hits the pan. 

3 Cook for approximately 2-3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes. 

4 Serve with dairy-free butter or/and syrup if desired. Enjoy!