I am so excited to share my Fresh Milled Flour French Bread recipe! I tested hydration, shaping, proofing, covering methods, and scoring more times than I care to admit, but all that testing helped me figure out what gives freshly milled flour the texture I wanted.

My Fresh Milled Flour French Bread, made with hard white wheat, is perfect for dinner with bread and butter, but also for garlic bread, Fresh Milled Flour French bread pizza, Fresh Milled Flour Breadcrumbs, stuffing, and so much more!

One of the biggest things I learned is that I prefer pressing more air out before shaping. It gives the bread a softer, fluffier, more even crumb instead of the larger irregular holes you would expect from a baguette. So more handling means fewer air bubbles, so if you want more air bubbles, do a quick shaping, like a baguette.

Scoring makes a big difference too. Traditional diagonal scores give you the classic French bread look, but fresh-milled flour is a bit stickier than store-bought, so it may reseal. That’s when I figured out that one long score cut straight down into the dough gave me a much more dramatic bloom that didn’t reseal. I also tested this with plastic wrap, a wet cloth, a dry cloth, and eventually moved on to covering it with a baking sheet lid.

Both work, so you can choose the look you prefer. With the slight diagonal scores, you’ll also get more oven spring, making the bread taller, but it will have the long blow-out on the bottom area due to the oven spring. There’s also a noticeable difference in crumb with higher and lower hydration.

Quick Bites About This Recipe

Skill Level: Intermediate, mostly because freshly milled dough takes a little practice to shape and proof.
Swaps: Hard red wheat can be used, but it will give the bread a stronger whole wheat flavor. You may need to add a little more water, too.
Make Ahead: Bake the loaves earlier in the day and cool completely before serving.
Freezer Friendly: They freeze well; freeze once cooled for up to 3 months in a food-safe container or food-safe bag.
Variations & Substitutions: Press out more air for a fluffy, even crumb or handle the dough more gently for a more open texture. You can also choose between diagonal scores or one long score.

Fresh Milled Flour French Bread Ingredients

Hard white wheat berries: Hard white wheat gives this bread a mild flavor while still providing the gluten strength we need for a good rise. Mill it as finely as possible, then reweigh the flour after milling so you know you have exactly 600 g.
Water: This dough uses 428 g water, which gives us about 71% hydration. I like anywhere from 68-71% for this recipe, so if you want, you can try both to see which you prefer.
Honey: I preferred honey over granulated sugar in this bread when I tested it. It adds a little sweetness and helps the crumb stay soft.
Olive oil: A small amount keeps the crumb tender and soft. Too much oil can make the dough feel overly tender, so I like keeping this amount moderate.
Fine salt: Salt adds flavor, strengthens the dough, and keeps the yeast from fermenting too quickly.
Instant yeast: I prefer instant yeast for most fresh-milled flour bread recipes.
Water for the egg wash: Thin the egg with water so the wash brushes on lightly instead of creating a heavy coating. It gives a beautiful shine and color.

How to Make Fresh Milled Flour French Bread

Mill the hard white wheat berries as finely as possible. Reweigh the freshly milled flour and make sure you have 600 g.

Mix the flour, lukewarm water, and honey until the flour is fully incorporated. Cover and let it rest for 20-30 minutes. This gives the bran and flour time to absorb the water before kneading.

Add the olive oil, salt, and instant yeast. Knead on speed 2 until the dough becomes smooth, elastic, and stretches to a good windowpane. Fresh milled dough may take some time to develop, so stop and rest your mixer if it starts getting hot.

Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled.

Turn the dough onto a very lightly floured work surface and divide it into 2 equal pieces.

Shape into French bread by pressing into a slight rectangle, then roll up using the heel of your hand to press the dough and seal as you roll.

Brush away any loose flour from the final edge and firmly pinch the seam closed.

Place the loaf seam side down and gently roll with your hands only as much as needed to even out the shape. Repeat with the second loaf.

Place the loaves on a parchment-lined baking sheet. Cover with a proofing lid, dome, or plastic wrap that does not touch the dough. Let rise until very puffy and well expanded. Depending on your room temperature, this may take around 60-90 minutes.

Preheat the oven to 375°F about 20-30 minutes before the dough is finished rising.

Once the dough is done rising, make 1 long score down the length of the loaf.

Whisk the egg with water and brush a very thin layer over each loaf.

Bake until golden, around 20-22 minutes, and the center reaches about 195°F.

Allow to cool on a wire rack before slicing.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: I prefer storing this bread at room temperature since refrigeration can make bread stale faster. Keep completely cooled bread in a bread bag or airtight container for 2-3 days.
Freeze: Freeze whole loaves or slices for up to 3 months. You can remove the bread from the freezer and refrigerate or keep on the counter in a container to defrost.
Reheat: Warm the bread at 325°F until heated through. Individual slices also work well in the toaster oven.

I love using the leftovers for breadcrumbs too!

Recipe Tips and Notes

• Reweigh your flour after milling so you know you have exactly 600 g.
• Let the flour autolyze with the water and honey for the full 30 minutes before adding the remaining ingredients.
• Knead until you reach a good windowpane, rather than relying only on a set mixing time.
• Press out more gas during shaping for a softer, fluffier, more even bread-like crumb.
• Handle the dough more gently if you want larger, more irregular air pockets.
• Use only a light dusting of flour when shaping. Too much flour can dry the surface and interfere with sealing.
• Keep away any loose flour before pinching the final seam closed.
• Keep the shaped loaves covered during the second rise so the surface stays supple.
• Brush the egg wash only on the areas of the bread that weren’t scored.
• Pull the bread at an internal temperature of 195°F and cool completely before slicing.

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Fresh Milled Flour French Bread Recipe

Fresh Milled Flour French Bread made with hard white wheat, perfect with dinner, as garlic bread, French bread pizza, breadcrumbs, and more!

Course Bread

Cuisine American

Keyword fresh milled flour bread, fresh milled flour french bread, fresh milled french bread

Prep Time 25 minutes minutes

Cook Time 22 minutes minutes

Rest and Rise Time 3 hours hours

Total Time 3 hours hours 47 minutes minutes

Servings 24 slices

Calories 96kcal

Author Courtney

Equipment

• Komo Grain Mill
• Sheet Pan Cover
• Bread Lame

Ingredients

Fresh Milled Flour French Bread

• 600 g hard white wheat berries mill a little extra for shaping
• 408-428 g water lukewarm
• 13 g honey
• 19 g olive oil
• 11 g fine salt
• 7 g instant yeast

Egg Wash

• 1 large egg
• 1-2 tablespoons water

Instructions

Fresh Milled Flour French Bread

• Mill the hard white wheat berries as finely as possible. Reweigh the freshly milled flour and make sure you have 600 g.
  600 g hard white wheat berries
• Add the flour, 408-428 g lukewarm water, and honey to the bowl of a stand mixer. Mix until all of the flour is incorporated.
  408-428 g water, 13 g honey
• Cover the bowl and let the flour hydrate for 30 minutes.
• Add the olive oil, salt, and instant yeast. Knead on speed 2 until the dough reaches the windowpane stage. If the mixer gets too warm, stop and let it rest before continuing. This should be 8-12 minutes in most stand mixers, longer in an Ankarsrum.
  19 g olive oil, 11 g fine salt, 7 g instant yeast
• Transfer the dough to a lightly oiled bowl, or lightly oil your hands, form it into a ball, and place it in the bowl. Cover and let rise until doubled in size, about an hour. About an hour.
• Prepare a baking sheet with parchment paper cut into two pieces. You can also use a French Bread or Italian loaf pan.
• Turn the dough onto a very lightly floured work surface and divide it into 2 equal portions. I use a scale for this.
• Work with one piece at a time, gently pressing or rolling the dough into a rectangle.
• Starting from one long edge, roll the dough up snugly into a log. Press out any obvious large air pockets as you roll, and use the heel of your hand to "seal" as you roll.
• Brush away any loose flour from the final edge. Firmly pinch the seam closed to seal the dough.
• Place the loaf seam side down. Gently roll with your hands only as needed to even out the loaf and slightly taper the ends if desired.
• Repeat with the remaining piece of dough.
• Place the loaves on a parchment lined baking sheet with space between them.
• Cover the loaves with a proofing lid, dome, or plastic wrap, ensuring it does not touch the dough.
• Let the loaves rise until very puffy and noticeably proofed and increased in size; doubling isn't necessary, but check proofing with a gentle poke. It should slowly spring back and leave a slight indentation. This takes about 60-90 minutes depending on room temperature.
• Preheat the oven to 375°F during the last 20–30 minutes of the second rise.
• Score the loaves; make 1 long score down the length of the loaf.

Egg Wash

• Whisk the egg with 15-30 g water until completely combined.
  1 large egg, 1-2 tablespoons water
• Brush a very thin layer of egg wash over the surface of each loaf, avoiding the scored area.
• Bake at 375°F for 20-22 minutes. Start checking early as loaf thickness and oven temp can vary.
• Continue baking until the loaves are golden and the centers reach about 195°F.
• Transfer the loaves to a wire rack and cool completely before slicing.

Video

Notes

• Hydration: Use 408 g water (68%) for a softer, tighter crumb, or up to 428 g (71%) for a chewier, more open crumb.
• Scoring: Make one long, straight-down score for a wide bloom with no blowout, or slight diagonal scores for more height with some blowout along the side.
• Flour: Reweigh the flour after milling to confirm you have exactly 600 g.
• Autolyze: Let the flour, water, and honey rest for the full 30 minutes before adding the remaining ingredients.
• Windowpane: Knead until the dough reaches a good windowpane.
• Shaping: Use only a light dusting of flour on the work surface. Too much flour can dry the dough and make the seam harder to seal. Brush away any loose flour before pinching the final seam closed.
• Proofing: Keep the shaped loaves covered during the second rise so the surface stays soft and supple.
• Egg Wash: Score the loaves first, then brush the egg wash only onto the unscored surface. Avoid getting egg wash inside the score marks.
• Storage: Store completely cooled bread at room temperature in a bread bag or airtight container for 2-3 days. Freeze well wrapped for up to 3 months.

Nutrition

Serving: 1slice | Calories: 96kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 181mg | Potassium: 6mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 10IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 1mg

The post Fresh Milled Flour French Bread Recipe appeared first on Courtney's Sweets.

Fresh Milled Flour French Bread Pizza is one of my favorite ways to turn a loaf of homemade, fresh-milled French bread into an easy dinner. The bread gets crisp around the edges while staying soft inside, then you top it with a simple homemade pizza sauce and plenty of thick shredded mozzarella cheese.

This is especially perfect when you have a loaf of Fresh Milled Flour French Bread leftover from dinner. Slice it lengthwise, pile on the toppings, and you have pizza in about 10-15 minutes.

I like using thick shredded mozzarella because you get those really good melted pockets of cheese instead of a super thin layer. I also sprinkle a little extra oregano over the cheese before baking because it gives the whole thing that classic pizza shop smell and flavor.

Quick Bites About This Recipe

Skill Level: Super easy, especially if your French bread is already baked.
Swaps: Use your favorite prepared pizza sauce instead of the homemade tomato sauce.
Make Ahead: Mix the pizza sauce up to 3 days ahead, refrigerate until needed, or freeze any leftovers.
Freezer Friendly: Assemble and freeze the French bread pizza before baking for up to 2 months.
Variations & Substitutions: Add pepperoni, cooked sausage, mushrooms, peppers, onions, or any of your favorite pizza toppings.

Fresh Milled Flour French Bread Pizza Ingredients

Fresh Milled Flour French Bread: Day-old bread works especially well because it holds up nicely under the sauce and cheese.
Crushed tomatoes: This is my favorite easy pizza sauce base. Crushed tomatoes give you plenty of fresh tomato flavor without cooking a separate sauce.
Dried basil: Basil adds that classic Italian pizza flavor and works perfectly with the crushed tomatoes.
Dried oregano: I use oregano in the sauce and sprinkle a little more over the cheese before baking.
Granulated garlic: This adds garlic flavor throughout the sauce without pieces that can burn.
Kosher salt: A little salt brings out the tomato flavor. Taste your crushed tomatoes first since some brands are saltier than others.
Mozzarella cheese: I love thick shredded mozzarella here because it melts into a thick cheesy topping. You can use part-skim or whole-milk mozzarella depending on what you prefer.
Pizza toppings: optional, but this recipe is easy to customize with pepperoni, vegetables, cooked sausage, or whatever everyone likes.

How to Make Fresh Milled Flour French Bread Pizza

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Slice the Fresh Milled Flour French Bread in half lengthwise. Place both halves cut side up on the baking sheet.

Mix the crushed tomatoes with the basil, oregano, granulated garlic, and kosher salt. Stir until fully combined.

Spread the pizza sauce evenly over the cut sides of the bread. I like enough sauce to cover the bread well without completely soaking it.

Top generously with thick shredded mozzarella cheese. Add any additional pizza toppings, then finish with a little extra dried oregano.

Bake at 400°F for about 8-12 minutes, until the cheese is fully melted and the bread edges are lightly crisp.

Let the French bread pizza sit for a couple of minutes before slicing and serving.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store leftover French bread pizza in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze assembled unbaked French bread pizza for up to 2 months. Wrap it well to prevent freezer burn.
Reheat: Reheat at 375°F until hot and the cheese is melted. Individual pieces also reheat really well in the air fryer.

Recipe Tips and Notes

• Day-old Fresh Milled Flour French Bread works well because it’s sturdier and less likely to get soggy.
• Do not overload the bread with sauce. You want enough for flavor without soaking the crumb.
• Whole milk mozzarella will generally melt richer and creamier than part-skim mozzarella.
• Add only cooked meat toppings before baking.
• Sprinkle a little extra oregano over the cheese right before or after baking.
• Start checking around 8 minutes. Depending on the thickness of your bread and amount of cheese, it may need closer to 12 minutes.

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Fresh Milled Flour French Bread Pizza

Fresh Milled Flour French Bread Pizza is topped with homemade pizza sauce and mozzarella, then baked until crisp, and cheese is melty!

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6 servings

Author Courtney

Ingredients

• 1 loaf Fresh Milled Flour French Bread
• 1 cup crushed tomatoes
• 1-2 teaspoons dried basil
• 1-2 teaspoons dried oregano plus more for topping
• 1-2 teaspoons granulated garlic
• 1/2 teaspoon kosher salt or to taste
• 2 cups shredded mozzarella cheese thick

Instructions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Slice the Fresh Milled Flour French Bread in half lengthwise and place both halves cut side up on the baking sheet.
  1 loaf Fresh Milled Flour French Bread
• Combine the crushed tomatoes, dried basil, dried oregano, granulated garlic, and kosher salt. Stir until fully combined.
  1 cup crushed tomatoes, 1-2 teaspoons dried basil, 1-2 teaspoons dried oregano, 1-2 teaspoons granulated garlic, 1/2 teaspoon kosher salt
• Spread the pizza sauce evenly over both halves of the French bread. Avoid adding such a thick layer that the bread becomes saturated.
• Sprinkle the mozzarella evenly over the sauce, making sure the cheese reaches close to the edges.
  2 cups shredded mozzarella cheese
• Add any optional pizza toppings.
• Sprinkle a little additional dried oregano over the mozzarella.
• Bake at 400°F for 8-12 minutes, until the cheese is melted and bubbling and the edges of the bread are lightly crisp.
• Let rest for 2-3 minutes before slicing and serving.

Video

Notes

• Substitutions: Use your favorite prepared pizza sauce instead of the crushed tomato mixture. Whole milk or part-skim mozzarella can be used. Add your favorite cooked pizza toppings.
• Storage: Refrigerate leftover French bread pizza in an airtight container for up to 3 days. Assemble and freeze unbaked pizza for up to 2 months.
• Reheat: Reheat at 375°F until hot and the cheese is melted. You can also reheat individual pieces in the air fryer until crisp and warmed through.

Nutrition

Serving: 1serving

The post Fresh Milled Flour French Bread Pizza appeared first on Courtney's Sweets.

Don’t love the heels of your bread? Can’t use it up and have no freezer space? Turn your leftover bread into homemade breadcrumbs instead of wasting it. I like using bread that is day old or even 3 days old because it is already a little drier, which makes it perfect for turning into crisp homemade breadcrumbs.

I’ll also make my Fresh Milled Flour French Bread so I can make a batch of breadcrumbs with one and use the other for bread with dinner, Fresh Milled Flour French Bread Pizza, or Garlic Bread.

Homemade breadcrumbs are one of those things that are so simple, and a great use of leftover bread. You can leave them plain for all-purpose breadcrumbs or season them later, depending on what you are making.

Just cube the bread first so it dries quickly and evenly in the oven. Once fully dried and cooled, pulse into crumbs as fine or coarse as you like.

Quick Bites About This Recipe

Skill Level: Very easy.
Swaps: Any plain homemade bread can be used, but we love making fresh milled flour breadcrumbs.
Make Ahead: Make a batch whenever you have leftover bread and store it for later.
Freezer Friendly: Freeze completely cooled breadcrumbs for up to 3 months.
Variations & Substitutions: Leave them plain or add Italian seasoning, granulated garlic, and grated Parmesan after processing.

Fresh Milled Flour Bread Crumbs Ingredients

Fresh Milled Flour French Bread: I like using bread that is about day old or even up to 3 days old because it is already starting to dry out. Chop it into smaller pieces so it dries evenly in the oven.

How to Make Fresh Milled Flour Bread Crumbs

Preheat the oven to 300°F.

Chop the bread into small pieces and spread them out in a single layer on a baking sheet.

Bake for 8-10 minutes, stirring once during cooking, until the pieces feel dry and crisp. They should not be deeply browned.

Let the bread cool completely.

Transfer the dried bread pieces to a food processor or blender and process until the breadcrumbs are as fine or coarse as you like.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight freezer safe container in the freezer. This is my preferred way to store if not using right away.
Freeze: Freeze in a freezer-safe container for up to 3 months.

Recipe Tips and Notes

• Bread that is about 2-3 days old works especially well.
• Chop the bread into small, evenly sized pieces so it dries at the same rate.
• Do not overbake. You want dry, crisp bread, not dark, toasted bread.
• Cool completely before processing so steam does not make the crumbs damp.
• Pulse less for coarse breadcrumbs and longer for fine breadcrumbs.
• Make sure the breadcrumbs are fully dry before storing.
• Season only after processing so you can keep part of the batch plain if desired.

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Fresh Milled Flour Breadcrumbs Recipe

Author: Courtney Servings: Varies Prep Time: 5 minutes Cook Time: 8-10 minutes Total Time: 15 minutes Ingredients

Course Bread

Cuisine American

Keyword breadcrumbs, fresh milled flour breadcrumbs

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Author Courtney

Equipment

• 1 Vitamix
• baking sheet

Ingredients

• 1 loaf Fresh Milled Flour French Bread day old preferred

Instructions

• Preheat the oven to 300°F.
• Chop the bread into small pieces and spread them evenly on a baking sheet.
  1 loaf Fresh Milled Flour French Bread
• Bake for 8-10 minutes, stirring once if needed, until the bread is dry and slightly crisp.
• Remove from the oven and let cool completely.
• Transfer the dried bread to a food processor or blender.
• Blend or pulse until the breadcrumbs reach your preferred texture.
• Let cool and then use right away or transfer to an airtight container and freeze.

Video

Notes

• Substitutions: You can use any plain homemade bread.
• Storage: Store in an airtight, freezer-safe container in the freezer for up to 3 months.

Nutrition

Serving: 1serving

The post Fresh Milled Flour Breadcrumbs appeared first on Courtney's Sweets.

This fresh strawberry soft serve is creamy, smooth, and packed with real strawberry flavor. We cook down frozen or fresh strawberries first, which concentrates their flavor and removes some of the extra water that can make homemade strawberry ice cream icy.

Strawberry season is one of my favorites, and this is such a fun way to use fresh strawberries when we have a bunch on hand. After getting so many questions about adding fruit to our vanilla soft serve, I knew strawberry had to be next!

The trick with fresh fruit is getting plenty of strawberry flavor without adding too much water to the soft serve base. Reducing the strawberries gives us a stronger berry flavor while helping the finished soft serve stay creamy. Also, we use a blender to make sure the mixture is smooth.

For the smoothest texture, use a high-speed blender to break down the strawberry seeds. If your blender doesn’t fully break them down, pour the strawberry mixture through a fine-mesh sieve before chilling.

This recipe does require a little planning since both the strawberry reduction and finished base need time to chill. Once everything is cold, the GreenPan Frost does the rest of the work!

Quick Bites About This Recipe

Skill Level: Easy and beginner-friendly.
Swaps: Use fresh or frozen strawberries and vanilla paste or extract.
Make Ahead: Make the strawberry “reduction” and base ahead of time and chill.
Freezer Friendly: Best fresh, but keeps frozen up to 1 month.
Variations & Substitutions: Add a little lemon juice for a brighter strawberry flavor.

Fresh Strawberry Soft Serve Ingredients

Fresh strawberries: Fresh or frozen strawberries give this soft serve its real strawberry flavor. We reduce them before adding them to the base to concentrate the flavor and remove excess water.
Granulated sugar: Sweetens the strawberries and also helps keep the soft serve from freezing too firm. You may need to adjust depending on how sweet your strawberries taste.
Whole milk: This forms the main liquid base and keeps the soft serve creamy without making it too rich.
Heavy cream: Adds richness and helps the soft serve dispense smoothly instead of freezing too firm.
Instant vanilla pudding mix: A small amount adds structure and helps give the soft serve a smooth, creamy consistency without making it gummy. You can omit this, but it helps make it a little firmer.
Vanilla bean paste or vanilla extract: This adds a subtle vanilla flavor that pairs really well with the fresh strawberries. We love vanilla bean paste for the extra flavor and those little vanilla specks.

How to Make Fresh Strawberry Soft Serve

Add the fresh or frozen strawberries and sugar to a small saucepan. Cook over medium-low heat, mashing the strawberries as they soften. Reduce the heat to low and cook for 20-30 minutes, stirring occasionally, until reduced.

Remove from the heat and let cool for about 30 minutes. You can blend the strawberry reduction now for a smoother texture or blend it later with the remaining ingredients.

Transfer the strawberry reduction to a covered container and refrigerate for 4-6 hours or overnight, until completely chilled.

Once chilled, blend the strawberry reduction with the whole milk, heavy cream, pudding mix, and vanilla. If your ingredients are already cold, you can make the soft serve right away. You can also refrigerate the entire prepared base for 4-6 hours or overnight before churning.

Either way, the soft serve mixture should be thoroughly cold before adding it to the GreenPan Frost.

Pour the cold mixture into the GreenPan Frost mixing bowl. Select Soft Ice Cream (Level 4-6) and let the machine churn until thick and creamy.

Once ready, dispense the strawberry soft serve and enjoy immediately.

You can omit the vanilla pudding mix if needed, but I prefer to not use the star tip when doing so.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Unspun base keeps refrigerated up to 24 hours.
Freeze: Freeze finished soft serve up to 1 month.
Reheat: Let frozen soft serve soften for 10-15 minutes before serving.

How to Serve Fresh Strawberry Soft Serve

Enjoy your strawberry soft serve right after dispensing for the best creamy texture. We love it in an ice cream cone, but you can also serve it in a bowl with fresh strawberries, sprinkles, whipped cream, or your favorite ice cream toppings.

Recipe Tips and Notes

• Reduce the strawberry mixture to about 200 g. This concentrates the strawberry flavor while removing excess water.
• Make sure the strawberry reduction is completely chilled before making the soft serve base.
• Chill the finished base thoroughly before spinning.
• Use instant vanilla pudding mix, not cook-and-serve pudding mix.
• Blend the cream mixture only until combined.
• Dispense immediately for the smoothest soft serve texture.
• Frozen soft serve will become firmer. Let it sit at room temperature for 10-15 minutes before serving.
• Use a mesh sieve to remove any seeds if not using a high-speed blender.

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Strawberry Soft Serve Recipe

Make strawberry soft serve at home with fresh or frozen strawberries. Easy ice cream recipe in the GreenPan Frost.

Course Dessert

Cuisine American

Keyword soft serve ice cream, strawberry soft serve

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Chill Time 6 hours hours

Servings 8 servings

Calories 225kcal

Author Courtney

Equipment

• Greenpan Frost
• Vitamix

Ingredients

• 2 cups strawberries fresh or frozen (sweet is best!)
• 1/2 cup granulated sugar
• 1 1/2 cups whole milk
• 1 1/4 cups heavy cream
• 1 1/2 tablespoons instant vanilla pudding mix
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• Add the fresh or frozen strawberries and granulated sugar to a small saucepan. Cook over medium-low heat, mashing the strawberries as they soften and release their juices.
  2 cups strawberries, 1/2 cup granulated sugar
• Reduce the heat to low and cook for 20-30 minutes, stirring occasionally, until the strawberry mixture reduces and thickens.
• Remove from the heat and let the strawberry reduction cool for about 30 minutes. Blend the reduction now for a smoother texture, or blend it later with the remaining ingredients.
• For a smoother texture, strain through a fine-mesh sieve if your blender doesn’t break down the strawberry seeds.
• Transfer the strawberry reduction to a covered container and refrigerate for 4-6 hours or overnight, until completely chilled.
• Once chilled, add the strawberry reduction, whole milk, heavy cream, instant vanilla pudding mix, and vanilla bean paste or vanilla extract to a blender. Blend just until smooth and combined.
  1 1/2 cups whole milk, 1 1/4 cups heavy cream, 1 1/2 tablespoons instant vanilla pudding mix, 1 teaspoon vanilla extract
• Pour the cold strawberry soft serve base into the GreenPan Frost mixing bowl. Select Soft Ice Cream (Level 4-6) and let the machine churn until thick and creamy.
• Once ready, dispense the strawberry soft serve and enjoy immediately for the best texture.

Video

Notes

• Substitutions: Use vanilla extract or vanilla bean paste. For the best creamy texture, we recommend using whole milk and heavy cream.
• Storage: Unspun base can be refrigerated for up to 24 hours. Finished soft serve can be frozen in an airtight container for up to 1 month.
• Reheat: No reheating needed. Allow frozen soft serve.

Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 46mg | Potassium: 161mg | Fiber: 1g | Sugar: 20g | Vitamin A: 625IU | Vitamin C: 21mg | Calcium: 87mg | Iron: 0.2mg

The post Strawberry Soft Serve appeared first on Courtney's Sweets.

There is something so satisfying about baking a loaf of soft whole wheat sandwich bread from scratch. It’s even more special and more nutritious when you mill your own wheat berries.

I worked hard to perfect this recipe so you can have a soft, fluffy, reliable loaf of fresh milled bread that stays fresh for up to 3 days. During testing, I had loaves that were too dry, too moist, and even a little crumbly. I didn’t want bread with the texture of a quick bread. It needed that classic soft sandwich-bread texture for my family to approve.

The goal was a loaf that’s soft but sturdy, easy to slice, and perfect for everyday sandwiches. I wanted something that could truly replace store-bought bread for our family, and hopefully yours too!

You can make it WITH or WITHOUT vital wheat gluten. I choose to use vital wheat gluten for a sturdier loaf that can handle all the toppings.

Quick Bites About This Recipe

Skill Level: Pretty easy, but even easier with a little baking experience.
Swaps: Use melted butter instead of avocado oil.
Make Ahead: Bake a day ahead and store tightly wrapped once cooled.
Freezer Friendly: Yes, freeze for up to 3 months.
Variations & Substitutions: Swap Khorasan for all hard white or even use hard red wheat; you can also brush tops with butter for a softer crust.

Fresh Milled Sandwich Bread Ingredients

Hard white wheat: I wanted something that was kiddo-approved; you can easily mix this ratio with some hard red wheat too!
Khorasan: Brings a subtle buttery flavor that makes this loaf so good! You can do all hard white if you prefer.
Water: I use room temperature water since we’re using instant yeast.
Avocado oil: Adds moisture and keeps the crumb soft and tender. You could also use olive oil.
Honey or Sugar: Adds a touch of sweetness and helps create a softer texture. It also balances the whole grain flavor. I prefer honey to keep it more natural
Vital wheat gluten: Strengthens the dough and helps the bread rise taller and softer, which is especially helpful with fresh-milled flour and Khorasan wheat berries, which don’t have as much gluten. You can omit it if you prefer.
Sunflower lecithin: Improves the texture and helps create a softer crumb. A small addition that makes a big difference. You can omit this as well if you prefer.
Salt: Enhances flavor and helps regulate the yeast activity.
Instant yeast: Gives the dough a reliable rise and helps create a fluffy loaf.
Lemon Juice: Helps strengthen the dough and improve the overall rise. Only a small amount is needed. You can also omit it if preferred or use vinegar.

How to Make Fresh Milled Sandwich Bread

Start by milling your grains so your flour is fresh and ready to use. To a stand mixer bowl, add the water, avocado oil, lemon juice, honey, vital wheat gluten, and sunflower lecithin.

Then add in the freshly milled flour. Mix until everything comes together into a rough dough.

Cover the bowl and let the dough rest for 30 minutes. This step helps the flour fully absorb the liquid.

After autolyze, add the salt and instant yeast. Knead the dough for 8-15 minutes until it becomes smooth and elastic. The dough should feel soft and slightly tacky. It may seem a little stickier than regular dough, and that is normal for fresh milled flour.

Transfer the dough to a lightly oiled bowl, cover it, and let it rise until doubled in size. This usually takes about 1 to 1 1/2 hours, depending on your kitchen temperature.

Once risen, gently deflate the dough and divide it into two equal portions. Flatten each piece into a rectangle, and roll it tightly into a loaf.

Place each loaf seam-side down into two greased 8×4.5-inch pans or 9×4-inch pans.

Cover and let the dough rise again until it is about 1 inch above the edge of the pan. Do not let it rise too high, as overproofing can cause the loaf to collapse while baking, but do make sure it has risen enough.

Bake at 350°F for 35-40 minutes. The bread is done when it reaches an internal temperature of 190-205°F. I typically go to 200-205°F.

Remove the loaves from the pans immediately and let them cool completely on a wire rack, about 2 hours. Brush with butter for a softer crust. I also like to cover with a clean kitchen towel.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container at room temperature for up to 3 days
Freeze: Wrap tightly and freeze whole or sliced for up to 3 months.
Reheat: Toast slices or warm in a 300°F oven for 10-15 minutes.

My recipe makes two loaves, which is perfect for busy weeks. Keep one out for sandwiches and freeze the other so you always have homemade bread ready to go.

My favorite freezer tip is to slice it up and then put small pieces of parchment paper between the slices. This makes it easier to grab a slice from the freezer.

Recipe Tips and Notes

• You can omit the sunflower lecithin and vital wheat gluten if you prefer.
• The dough should feel soft and slightly tacky. It may feel softer than regular bread dough, so avoid adding extra flour unless absolutely necessary.
• If you are unsure about kneading, keep going until the dough looks smooth and stretches without tearing right away. It should reach a windowpane.
• Letting the dough rest before kneading helps hydrate fresh milled flour and improves texture.
• Watch the second rise closely and stop when the dough is about 1 inch above the pan to prevent collapsing.
• Use an instant-read thermometer and bake until the center reaches 190-210°F, I like 205°F for best results.
• Allow the bread to cool for about 2 hours before slicing, so the crumb fully sets and does not become gummy.
• If your flour is very warm from milling, let it cool slightly before mixing to avoid affecting the dough.

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5 from 6 votes

Fresh Milled Flour Bread Recipe

My Fresh Milled Flour Sandwich Bread Recipe is perfectly fluffy and easy to slice for sandwiches, toast, grilled cheese, French toast, and more!

Course Bread

Cuisine American

Keyword fresh milled bread, fresh milled flour bread, fresh milled flour bread recipe, whole wheat bread

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Autolyze and Rise Time 2 hours hours 30 minutes minutes

Servings 24 slices

Calories 158kcal

Author Courtney

Equipment

• 8×4.5 pan
• 9×5 pan

Ingredients

• 600 g hard white wheat berries
• 200 g Khorasan berries
• 550 g water room temperature
• 10-15 g lemon juice or vinegar
• 80 g avocado oil or olive oil
• 90 g honey
• 10 g sunflower lecithin optional (powdered)
• 25 g vital wheat gluten optional
• 10 g instant yeast
• 16 g salt

Instructions

• Start by milling your grains so your flour is fresh and ready to use.
  600 g hard white wheat berries, 200 g Khorasan berries
• To a stand mixer bowl, add the water, avocado oil, lemon juice, honey, vital wheat gluten, and sunflower lecithin. Add the freshly milled flour and mix until everything comes together. Add more water if needed, 1 tablespoon at a time. (I highly recommend watching the video to see what it should look like)
  550 g water, 10-15 g lemon juice, 80 g avocado oil, 90 g honey, 10 g sunflower lecithin, 25 g vital wheat gluten
• Cover the bowl and let the dough rest (autolyze) for 30 minutes. This gives the freshly milled flour time to absorb the liquids.
• After the rest, add the salt and instant yeast. Knead for about 8-15 minutes, or until the dough is smooth, elastic, and passes the windowpane test. The dough should feel soft and slightly tacky but should reach the windowpane stage. Avoid overkneading or letting the dough get too warm.
  10 g instant yeast, 16 g salt
• Transfer the dough to a lightly oiled bowl, cover, and let it rise until approximately doubled in size. This usually takes about 1 to 1 1/2 hours, but it may take longer in a cooler kitchen.
• Once risen, gently deflate the dough and divide it into two equal portions. Flatten each portion into a rectangle and roll it up snugly without pulling the dough too tightly. Pinch the seam closed and place each loaf seam-side down into a greased 8×4.5-inch or 9×4-inch loaf pan.
• Cover the loaves and let them rise until the dough is approximately 1 inch above the rim of the pans. Watch the dough rather than the clock. It should look nicely risen and domed without becoming overly puffy. About an hour to an hour and a half.
• Bake at 350°F for 35-40 minutes, or until the center of each loaf reaches 200-205°F on an instant-read thermometer. If the tops are browning or becoming too crisp before the centers are finished, loosely tent them with foil.
• Using oven mitts, carefully remove the loaves from the pans and place them on a wire rack. Lightly brush the warm tops and sides with butter for a softer crust, then loosely cover with a clean kitchen towel. Let the bread cool completely before slicing, about 1-2 hours.

Video

Notes

• Substitutions: Use olive oil in place of avocado oil. If using a different grain combination or ratio, the dough texture and hydration may vary.
• Storage: Store completely at room temperature for up to 3 days. For longer storage, freeze whole loaves or individual slices for up to 3 months.
• Dough Texture: Fresh milled dough may feel softer and slightly tackier than dough made with refined flour. It should still be cohesive, elastic, and able to pass the windowpane test.
• Proofing: Rise times will vary depending on room temperature. In a cooler kitchen, both rises may take longer, so watch the dough rather than relying only on the clock.
• Crust: For a softer crust, brush the warm loaf with butter after baking and loosely cover it with a clean kitchen towel while it cools.
• Mixer: KitchenAid recommends no more than 2 minutes at speed 2 for dough. This will not be long enough, so ensure you’re using a mixer that can handle the kneading time.

 

 

 

Nutrition

Serving: 1slice | Calories: 158kcal | Carbohydrates: 27g | Protein: 6g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 261mg | Potassium: 45mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg

The post Fresh Milled Flour Sandwich Bread Recipe appeared first on Courtney's Sweets.

There’s something so special about making homemade English muffins from scratch, especially when they have those classic nooks and crannies just waiting to catch melted butter. After plenty of testing, I finally perfected a recipe that’s soft, chewy, and cooked entirely on the stovetop, no oven required.

These English muffins are surprisingly simple to make with just a handful of everyday ingredients. I wanted a light, chewy English muffin that wasn’t dense or biscuit-like, and this recipe delivers every time. They’re perfect for breakfast sandwiches, toasted with butter and jam, and they freeze well for the best breakfast sandwiches on the go.

Quick Bites About This Recipe

Skill Level: Easy. Perfect for beginner bread bakers.
Swaps: Use another neutral oil in place of avocado oil if needed. Melted and cooled butter will give more of that biscuit-like chew.
Make Ahead: Shape the muffins and refrigerate overnight after the first rise. Let them sit at room temperature for about 30 minutes before cooking.
Freezer Friendly: Yes. Freeze for up to 3 months.
Variations & Substitutions: Add a teaspoon of honey instead of sugar for a slightly different flavor.

Homemade English Muffin Ingredients

Warm water: Warm water helps activate the yeast and brings the dough together. It should feel warm, not hot.
Milk: A little milk adds richness and helps create a tender crumb without making the muffins too soft. You can also use your preferred dairy free milk for this recipe.
Granulated sugar: Just enough sugar feeds the yeast and gives the dough a subtle sweetness.
Active dry yeast: One packet is all you need. Make sure it’s fresh so your dough rises beautifully.
Avocado oil: Keeps the muffins tender while maintaining that classic chewy texture. Another neutral oil works well too.
Distilled white vinegar: This little secret ingredient adds a slight tang that makes homemade English muffins taste even more authentic.
Bread flour: Bread flour gives these muffins their signature chew and helps create those irresistible nooks and crannies. I don’t recommend substituting all-purpose flour.
Fine salt: Salt enhances the flavor and strengthens the dough.
Cornmeal: Dusting the dough with cornmeal prevents sticking and gives homemade English muffins their classic finish.

How to Make Homemade English Muffins

Combine the warm water, milk, sugar, and yeast in the bowl of your stand mixer. Let the mixture rest for about 5 to 10 minutes until it becomes nice and foamy. That’s how you’ll know your yeast is active.

Add the avocado oil, distilled white vinegar, bread flour, and salt. Knead the dough with the dough hook for about 5-10 minutes until it’s smooth, elastic, and only slightly tacky.

If using a KitchenAid mixer, they recommend no longer than 2 minutes of kneading on speed 2. I go for 10 minutes in my Ankarsrum.

Cover the bowl and let the dough rise for about an hour, or until doubled in size.

Transfer the dough to a lightly floured surface and divide it into 12 equal portions. Gently shape each piece into a smooth round without pressing out all of the air. Coat both sides with cornmeal.

Place the muffins onto a cornmeal-dusted tray or baking sheet, or use a bowl of cornmeal and dunk the English muffins into it to cover both sides.

Next, cover and let them rise for another hour until they’re puffy.

Heat a lightly greased cast iron skillet or electric griddle over medium-low heat.

Cook the muffins for about 5 minutes on the first side covered, then carefully flip and cook for another 5 minutes covered. They should be golden brown on both sides and cooked all the way through.

Let the English muffins cool completely on a wire rack before splitting them open with a fork. Using a fork instead of a knife creates those classic nooks and crannies everyone loves.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in a freezer-safe bag for up to 3 months.
Reheat: Split with a fork and toast until warm and lightly toasted.

Recipe Tips and Notes

• Use medium-low heat so the centers cook completely without burning the outside.
• Resist adding extra flour unless the dough is extremely sticky. It will be soft.
• Gently shape the dough to preserve the air pockets.
• Split the muffins with a fork instead of a knife for the best nooks and crannies.
• Let the English muffins cool completely before opening them.

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5 from 1 vote

Homemade English Muffins

My homemade English muffins recipe is tender and full of classic nooks and crannies. Made with pantry ingredients and cooked on the stovetop.

Course Bread, Breakfast

Cuisine American

Keyword english muffin recipe, english muffins

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Rising Time 2 hours hours

Servings 12 muffins

Calories 204kcal

Author Courtney

Ingredients

• 1 1/4 cups water
• 3 tablespoons milk
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons active dry yeast 1 packet
• 2 tablespoons avocado oil
• 1 teaspoon distilled white vinegar
• 4 1/2 cups bread flour
• 1 3/4 teaspoons fine salt
• 1/8 cup Cornmeal for dusting

US Customary – Metric

Instructions

• In the bowl of a stand mixer, combine the warm water, milk, sugar, and active dry yeast. Let stand for 5 to 10 minutes until the yeast becomes foamy.
  1 1/4 cups water, 3 tablespoons milk, 1 tablespoon granulated sugar, 2 1/4 teaspoons active dry yeast
• Add the avocado oil, distilled white vinegar, bread flour, and salt. Knead the dough with the dough hook for about 5-10 minutes until it's smooth, elastic, and only slightly tacky. If using a KitchenAid mixer, they recommend no longer than 2 minutes of kneading on speed 2. I go for 10 minutes in my Ankarsrum.
  2 tablespoons avocado oil, 1 teaspoon distilled white vinegar, 4 1/2 cups bread flour, 1 3/4 teaspoons fine salt
• Transfer the dough to a lightly greased bowl if needed, cover, and let rise for 1 hour or until doubled in size.
• Turn the dough onto a lightly floured surface and divide it into 16 equal pieces.
• Shape each piece into a smooth ball, gently flatten, then coat both sides with cornmeal.
• Place the muffins on a parchment-lined baking sheet dusted with cornmeal. Cover and let rise for 1 hour until puffy.
  1/8 cup Cornmeal
• Heat a lightly greased cast iron skillet or griddle over medium-low heat.
• Cook the English muffins for about 5 minutes on the first side. Flip and cook another 5 minutes on the second side until both sides are golden brown and the centers reach 190°F.
• Transfer the muffins to a wire rack and cool completely before splitting them open with a fork and serving.

Video

Notes

• Substitutions: Substitute another neutral oil for the avocado oil if desired. You can use melted and cooled butter, but it gives it a biscuit-like crumb. Bread flour is recommended for the best chewy texture.
• Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
• Reheat: Split with a fork and toast until warmed through and lightly toasted.
• Tips: Cook over medium-low heat to ensure the centers cook through before the outsides become too dark. Fork-splitting creates the classic nooks and crannies that make homemade English muffins!

Nutrition

Serving: 1English muffin | Calories: 204kcal | Carbohydrates: 37g | Protein: 6g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 343mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 0.5mg

The post Homemade English Muffins Recipe appeared first on Courtney's Sweets.

I am testing and converting all of my recipes to fresh milled flour, and it has been fun and delicious testing it all. I’m so excited for this recipe because, in addition to our Chocolate Chip Cookie Recipe with Fresh Milled Flour, these pancakes are one of our go-to recipes, so I knew I had to make them with fresh milled flour once I finally received my KoMo grain mill. I bought it nearly 6 months ago, and it finally came!

Pancakes are a great breakfast option, and we love topping them with fruit, a pat of butter, yogurt, and of course a bit of maple syrup. You can also do a dusting of powdered sugar.

This pancake recipe is perfect for feeding a family or saving extras for later. It makes a full batch of 12 pancakes and reheats beautifully for busy mornings. You can even turn it into mini pancakes and freeze some for later.

Quick Bites About This Recipe

Skill Level: Easy and beginner-friendly.
Swaps: Use buttermilk instead of milk and vinegar for extra richness.
Make Ahead: The batter can rest up to 30 minutes before cooking.
Freezer Friendly: Freeze cooked pancakes up to 2 months.
Variations & Substitutions: Add blueberries, chocolate chips, or swap cinnamon for pumpkin spice.

Pancake Recipe with Fresh Milled Flour Ingredients

Fresh milled soft white wheat flour: If you don’t have soft white, another great option is kamut mixed with soft white. I personally found Kamut on its own was a little too gritty.
Cinnamon: Adds a warm, cozy flavor.
Baking powder + Baking Soda: These help our pancakes rise and stay fluffy!
Sugar: Lightly sweetens and helps with browning. You could also swap with your preferred sweetener.
Salt: This will help balance the sweetness. You can leave it out if needed.
Milk: Keeps the pancakes soft and tender. You can even use dairy free millk in this recipe. My preferred dairy free milk is Oatly full fat.
Vinegar: You can also use lemon juice.
Vanilla: I highly recommend real vanilla extract.
Eggs: You can swap for a flax egg, or even mashed banana works!
Avocado oil: Keeps the pancakes moist. Melted butter works great, too.

How to Make Pancakes with Fresh Milled Flour

Remove any debris, stones, sticks etc from your wheat berries.

Grind your wheat berries in your grain mill.

In a mixing bowl, whisk together the freshly milled flour, cinnamon, sugar, baking powder, baking soda, and salt until well combined.

In a separate bowl, mix the milk and vinegar and let it sit for about 5 minutes. This helps create that buttermilk effect. Then whisk in the vanilla, eggs, and avocado oil.

Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter will look slightly thick at first, which is normal.

Let the batter rest for 15-20 minutes so the fresh milled flour can fully hydrate. You’ll notice it becomes smoother and a bit airier.

Heat a skillet over medium heat and lightly grease it. Scoop about 1/3 cup of batter onto the pan. Cook until bubbles form and the edges set, then flip and cook until golden.

Repeat with the remaining batter and serve warm.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze in a single layer, then store up to 2 months.
Reheat: Warm in a toaster, skillet, or microwave until heated through.

Recipe Tips and Notes

• Let the batter rest so the flour hydrates properly
• If the batter thickens too much, add 1-2 tablespoons of milk
• Cook on medium to medium-low heat for even browning
• Don’t overmix to keep pancakes light, and add a bit of extra flour for thicker and fluffier pancakes if preferred.

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5 from 1 vote

Pancake Recipe with Fresh Milled Flour

Fluffy homemade pancakes using fresh milled flour. Use soft white wheat or your favorite wheat berries for a perfect breakfast.

Course Breakfast

Cuisine American

Keyword fresh milled flour pancakes, pancakes with fresh milled flour

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 pancakes

Calories 179kcal

Author Courtney

Equipment

• Wondermill Grain Mill
• Komo Grain Mill

Ingredients

• 375 g wheat berries we like soft white wheat, spelt, or kamut.
• 1 teaspoon ground cinnamon
• 2 tablespoons baking powder
• 1/4 teaspoon baking soda
• 50 g granulated sugar
• 1/2 teaspoon salt
• 480 g milk
• 22 g vinegar
• 15 g vanilla extract
• 2 large eggs
• 28 g avocado oil

Instructions

• Mill your preferred wheat berries.
  375 g wheat berries
• In a large bowl, whisk together the fresh milled flour, cinnamon, baking powder, baking soda, sugar, and salt until evenly combined.
  1 teaspoon ground cinnamon, 2 tablespoons baking powder, 50 g granulated sugar, 1/2 teaspoon salt, 1/4 teaspoon baking soda
• In a separate bowl, combine the milk and vinegar and let sit for 5 minutes to create a buttermilk-style mixture.
  480 g milk, 22 g vinegar
• Add the vanilla, eggs, and avocado oil to the milk mixture and whisk until smooth.
  15 g vanilla extract, 2 large eggs, 28 g avocado oil
• Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
• Let the batter rest for 15-20 minutes so the fresh milled flour hydrates and the batter thickens slightly.
• Heat a skillet or griddle over medium heat and lightly grease with oil.
• Scoop 1/3 cup batter onto the skillet for each pancake.
• Cook for 2-3 minutes until bubbles form and edges begin to set.
• Flip and cook another 2-3 minutes until golden brown and cooked through.
• Remove from the skillet and repeat with remaining batter. Serve warm.

Video

Notes

• Substitutions: Use buttermilk instead of milk and vinegar for extra richness. Melted butter can replace avocado oil.
• Storage: Store in the refrigerator for up to 3 days or freeze up to 2 months.
• Reheat: Reheat in toaster, skillet, or microwave until warmed through.

Nutrition

Serving: 1pancake | Calories: 179kcal | Carbohydrates: 30g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 34mg | Sodium: 152mg | Potassium: 272mg | Fiber: 4g | Sugar: 6g | Vitamin A: 86IU | Vitamin C: 0.1mg | Calcium: 155mg | Iron: 1mg

The post Fresh Milled Flour Pancakes Recipe appeared first on Courtney's Sweets.

This Slow Cooker Chicken Teriyaki recipe is one of those easy dinners that you can just dump and go. It’s easy to toss everything into the slow cooker, let it do the work, and come back to tender chicken coated in a sweet and savory homemade teriyaki sauce. It is perfect for busy weeknights and great for meal prep!

My recipe skips the bottled sauce and uses pantry staples to create a rich teriyaki sauce from scratch. We love serving it over fluffy rice with steamed broccoli or snap peas for a complete meal.

Quick Bites About This Recipe

Skill Level: Super easy and perfect for beginner cooks.
Swaps: Use chicken breasts or thighs and swap soy sauce for coconut aminos (or tamari, but use a little less if not less sodium) for gluten free.
Make Ahead: Prepare the sauce a day ahead and refrigerate until ready to use.
Freezer Friendly: Freeze for up to 3 months in an airtight container.
Variations & Substitutions: Add red pepper flakes for heat or stir in pineapple chunks and bell peppers for a sweeter version.

Slow Cooker Teriyaki Chicken Ingredients

Boneless skinless chicken breasts or thighs: Both work wonderfully here. Chicken breasts shred beautifully while thighs stay extra juicy and tender.
Mirin: This sweet Japanese cooking wine gives the sauce its signature teriyaki flavor.
Low sodium soy sauce: Adds the savory salty flavor that balances the sweetness. Coconut aminos work well as a substitute.
Water: We use this to add more liquid to the teriyaki sauce as well as the cornstarch slurry.
Honey: Adds natural sweetness and helps create that glossy teriyaki finish.
Rice vinegar: Brightens the sauce and keeps it from tasting overly sweet.
Garlic cloves: Fresh garlic adds a savory depth that makes homemade teriyaki sauce taste so much better. You can also use granulated garlic.
Fresh ginger: Just a little ginger adds warmth and classic teriyaki flavor. You can also use ground ginger.
Cornstarch: Mix with water to make a cornstarch slurry; this thickens the sauce at the end so it coats the chicken perfectly.

How to Make Slow Cooker Teriyaki Chicken

Place the chicken breasts or thighs into the bottom of your slow cooker in an even layer.
In a medium bowl, whisk together the mirin, soy sauce, water, honey, rice vinegar, garlic, and ginger until fully combined.

Pour the sauce over the chicken and gently toss everything together so the chicken is coated.

Cover with the lid and cook on low for 3 1/2-4 hours, or until the chicken reaches an internal temperature of 165°F.

Remove the chicken and shred it with two forks or chop it into bite-sized pieces depending on your preference.

Whisk together the cornstarch and water until smooth, creating a slurry.

Return the chicken to the slow cooker and stir in the slurry.

Turn the slow cooker to high and cook for another 30 minutes until the sauce thickens and coats the chicken beautifully.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze cooled chicken teriyaki for up to 3 months. You can also freeze before cooking for a dump and cook slow cooker meal, just defrost in the refrigerator and then slow cook once ready.
Reheat: Warm in the microwave or in a saucepan over medium-low heat until heated through.

Recipe Tips and Notes

• Chicken thighs stay juicier if you need a longer cooking time.
• Avoid cooking too long, or chicken breasts can dry out.
• Add vegetables during the last 30-60 minutes of cooking if desired.
• The USDA recommends cooking poultry to an internal temperature of 165°F.

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5 from 1 vote

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken made with chicken breast and a few pantry staples makes for the perfect easy weeknight dinner.

Course Main Course

Cuisine Chinese

Keyword slow cooker chicken teriyaki

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 servings

Calories 284kcal

Author Courtney

Equipment

• Crockpot Slow Cooker

Ingredients

• 2 pounds boneless skinless chicken breast or boneless skinless chicken thighs
• 1/2 cup mirin
• 1/2 cup low sodium soy sauce or coconut aminos
• 1/3 cup water
• 1/3 cup honey
• 2 1/2 tablespoons rice vinegar
• 2 cloves garlic minced, or 1/2 teaspoon granulated
• 1/2 teaspoon fresh ginger minced, or 1/4 teaspoon ground
• 2 tablespoons cornstarch
• 2-3 tablespoons water for slurry

Instructions

• Place the chicken breasts or thighs into the bottom of a 6 quart slow cooker.
  2 pounds boneless skinless chicken breast
• In a medium bowl, whisk together the mirin, soy sauce, water, honey, rice vinegar, garlic, and ginger until fully combined.
  1/2 cup mirin, 1/2 cup low sodium soy sauce, 1/3 cup water, 1/3 cup honey, 2 1/2 tablespoons rice vinegar, 2 cloves garlic , 1/2 teaspoon fresh ginger
• Pour the teriyaki sauce mixture over the chicken and turn the chicken to coat evenly.
• Cover with the lid and cook on low for 3 1/2-4 hours or until the chicken reaches an internal temperature of 165°F according to USDA guidelines.
• Carefully remove the chicken from the slow cooker and shred with two forks or chop into bite-sized pieces.
• In a small bowl, whisk together the cornstarch and water until smooth and lump free.
  2 tablespoons cornstarch, 2-3 tablespoons water
• Return the shredded chicken to the slow cooker and stir in the cornstarch slurry.
• Turn the slow cooker to high and cook uncovered or with the lid slightly ajar for about 30 minutes, stirring occasionally, until the sauce thickens.
• Serve hot over rice or vegetables and garnish with sesame seeds or sliced green onions if desired.

Video

Notes

• Substitutions: Use coconut aminos instead of soy sauce for a soy free option. Chicken thighs can be substituted for chicken breasts for a richer flavor and juicier texture.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat: Reheat in the microwave in 30 second intervals or warm gently in a saucepan until heated through.

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 28g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1093mg | Potassium: 649mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

The post Slow Cooker Teriyaki Chicken appeared first on Courtney's Sweets.

There’s nothing better than coming home to a warm bowl of Slow Cooker Chicken Noodle Soup. I like to use chicken thighs over chicken breast for a few reasons. Chicken thighs are less likely to overcook; they hold their shape more for soups, and they are also cheaper!

This recipe is one I come back to again and again because it’s simple, filling, and makes plenty for leftovers. Whether you’re feeding a crowd or meal prepping for the week, this cozy soup is always a winner.

Quick Bites About This Recipe

Flavor: Rich, savory, and packed with tender chicken and vegetables.
Skill Level: Easy with just a few minutes of prep.
Swaps: Chicken breast works well, and tomato puree can replace tomato powder.
Make Ahead: Prepare everything except the pasta a day ahead.
Freezer Friendly: Freeze without the pasta for up to 3 months.
Variations & Substitutions: Add garlic, peas, corn, spinach, or a squeeze of lemon before serving.

Crockpot Chicken Noodle Soup Ingredients

Boneless skinless chicken thighs: Chicken thighs stay juicy and tender after hours in the slow cooker. Be sure to trim away any excess fat and any bone fragments before adding them.
Yellow onion: Adds sweetness and adds flavor to the broth.
Celery: We love celery, but some do not, you can omit if preferred.
Carrots: Bring natural sweetness, color, and a little heartiness to every bowl. For even more sweetness, try some parsnips too!
Dried thyme: Gives the broth a cozy, comforting herb flavor without overpowering the other ingredients.
Tomato powder: Adds rich tomato flavor without making the broth heavy. If you don’t have any, use tomato puree instead.
Homemade chicken broth: Homemade gives the richest flavor, but your favorite store-bought broth works too.
Water: Helps balance the broth while letting the chicken and vegetables shine.
Chicken bouillon: A little Better Than Bouillon adds even more savory depth to the broth.
Pasta: Egg noodles, rotini, shells, or your favorite short pasta all work well. Cook it separately so it doesn’t become mushy.
Fresh herbs: Stir it in at the end for fresh flavor and a pop of color. We like parsley and dill.

How to Make Crockpot Chicken Noodle Soup

If you’d like an extra layer of flavor, heat the olive oil in a large skillet over medium-high heat and brown the chicken thighs for 2 to 3 minutes per side. This step is optional but worth it if you have the time.

Place the chicken in the slow cooker with the onion, celery, carrots, thyme, tomato powder or tomato puree, chicken broth, water, and chicken bouillon.

Stir everything together so the vegetables are evenly distributed.

Cover and cook on Low for 5-6 hours or on High for 3-4 hours, until the chicken is tender and shreds easily. The chicken should reach an internal temperature of 165°F.

Remove the chicken from the slow cooker, shred it with two forks or chop it into bite-sized chunks, then add it back to the crockpot

While the soup finishes, cook the pasta according to the package directions until al dente. Drain it well.

Stir the cooked pasta, chopped parsley, and dill into the soup just before serving. Taste and adjust the seasoning if needed before serving warm.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container for up to 4 days. If possible, keep the pasta separate from the soup.
Freeze: Freeze the soup without the pasta for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm on the stovetop over medium heat or microwave until hot. Add a splash of broth if the soup has thickened.

Recipe Tips and Notes

• Browning the chicken adds even more flavor, but isn’t required.
• Cook the pasta separately so it doesn’t overcook.
• Add extra broth when reheating leftovers if needed.
• Fresh parsley and dill add more flavor when stirred in just before serving.
• Taste the broth before adding extra salt since the bouillon may provide enough seasoning.

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Crockpot Chicken Noodle Soup Recipe

This easy Crockpot Chicken Noodle Soup recipe is loaded with chicken, vegetables, pasta and chicken broth. Perfect for busy weeknights!

Course Main Course

Cuisine American

Keyword crockpot chicken noodle soup, crockpot chicken soup, slow cooker chicken noodle soup, slow cooker chicken soup

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8 servings

Calories 259kcal

Author Courtney

Equipment

• Crockpot Slow Cooker

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs trimmed
• 1 large yellow onion diced
• 4 stalks celery sliced
• 4 carrots sliced
• 1/2 teaspoon dried thyme
• 1 teaspoon tomato powder or 1/4 cup canned tomato puree or canned crushed tomatoes
• 6 cups homemade chicken broth
• 2 cups water
• 1/2 tablespoon chicken bouillon like Better Than Bouillon
• 8 ounces pasta
• 1/8 cup fresh parsley chopped
• 1/8 cup fresh dill chopped

Instructions

• Place the chicken thighs into the slow cooker after trimming off any fat and removing any bones or bone fragments. You can also brown a bit if preferred before adding to the slow cooker.
  1 1/2 pounds boneless skinless chicken thighs
• Add the onion, celery, carrots, thyme, tomato powder or tomato puree, chicken broth, water, and chicken bouillon. Stir to combine.
  1 large yellow onion, 4 stalks celery, 4 carrots, 1/2 teaspoon dried thyme, 1 teaspoon tomato powder, 6 cups homemade chicken broth, 2 cups water, 1/2 tablespoon chicken bouillon
• Cover and cook on Low for 5-6 hours or High for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
• Remove the chicken from the slow cooker, shred it with two forks or chop it into bite size chunks, then add it back to the crockpot.
• Cook the pasta according to the package directions until al dente. Drain well.
  8 ounces pasta
• Stir the cooked pasta and parsley into the soup just before serving. Taste and adjust seasoning if needed before serving.
  1/8 cup fresh parsley

Video

Notes

• Substitutions: Chicken breasts may be substituted for chicken thighs. Tomato puree may be used in place of tomato powder. Use your favorite short pasta or egg noodles.
• Storage: Store leftovers in the refrigerator for up to 4 days or freeze the soup without the pasta for up to 3 months.
• Reheat: Reheat on the stovetop or in the microwave until hot. Add additional broth if needed to loosen the soup.

Nutrition

Calories: 259kcal | Carbohydrates: 29g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 176mg | Potassium: 614mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5346IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg

The post Crockpot Chicken Noodle Soup Recipe appeared first on Courtney's Sweets.

These gluten free chocolate chip cookies are everything I love in a cozy homemade treat. They’re crisp at the edges, soft in the middle, and packed with melty chocolate in every bite. I first made these for a family member who has celiac disease and they were a hit!

Chilling the dough for at least an hour makes a huge difference in texture. It helps the cookies spread evenly while keeping their shape and giving you a soft center with perfectly set edges. It also lets the flour hydrate so the cookies bake up rich and golden.

I also love how well this dough works with different mix-ins. Chocolate chunks, chopped bars, or even a sprinkle of flaky salt for that salty-sweet treat!

Quick Bites About This Recipe

Skill Level: Easy for beginners.
Swaps: Use dairy free butter and chocolate for dairy free cookies.
Make Ahead: Chill the dough up to 48 hours before baking.
Freezer Friendly: Freeze baked cookies or dough balls for up to 2 months.
Variations & Substitutions: Add chopped nuts or try dark chocolate chunks.

Gluten Free Chocolate Chip Cookies Ingredients

Salted butter: Softened butter adds richness and keeps the centers soft. Dairy free butter works great too.
Light brown sugar: Adds moisture and that classic chewy texture.
Granulated sugar: Helps the edges crisp up.
Vanilla extract: Makes the cookies taste extra warm and cozy.
Egg: Holds the dough together. Applesauce works for a vegan option.
Gluten free flour: King Arthur gluten free flour gives a great bakery like texture.
Cornstarch: Helps keep the cookies soft.
Baking soda: Helps the cookies rise just enough.
Baking powder: Adds a touch of lift for softer centers.
Salt: Balances all the sweetness.
Semi sweet chocolate chips: Use your favorite brand or mix chips and chunks.

How to Make Gluten Free Chocolate Chip Cookies

• Preheat your oven to 375°F and line a baking sheet with parchment paper or a baking mat so it’s ready to go later.
• Beat the butter, brown sugar, and granulated sugar in a stand mixer until the mixture looks smooth and creamy.
• Add the egg and vanilla extract and mix just until everything comes together.
• Whisk the gluten free flour, cornstarch, baking soda, baking powder, and salt in a separate bowl.
• Add the dry ingredients to the mixer and gently blend until the dough forms. Stop as soon as the flour disappears so the cookies stay tender.
• Fold in the chocolate chips and chunks so they’re evenly mixed in.
• Cover the bowl and chill the dough for at least 1 hour. This helps the cookies spread evenly and bake with soft centers.
• Once chilled, scoop dough onto the baking sheet, leaving space between each cookie, and top with a few extra chocolate chips if you like.
• Bake the cookies for 9-10 minutes until the edges are set and the centers look slightly soft.
• Place a towel on the counter and carefully drop the cookie sheet onto it once to help the cookies settle.
• Let the cookies sit on the baking sheet for 2 minutes, then move them to a cooling rack to cool completely.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container for 3-4 days.
Freeze: Freeze baked cookies or dough balls for up to 2 months.
Reheat: Warm cookies in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes.

Recipe Tips and Notes

• Chilling the dough for at least 1 hour improves texture and reduces spreading, especially with gluten free flour.
• Add chocolate chips to the tops before baking or just after baking for picture perfect cookies.
• Don’t over bake. They may look slightly underbaked you want to let them continue to cook for 2 minutes on the baking sheet. Please refer to video for best example.
• The “drop” helps the cookies settle into bakery style cookies.

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Gluten Free Chocolate Chip Cookies

This gluten free chocolate chip cookies recipe bakes into cookies with crisp edges and soft, chewy centers for the perfect gluten free cookie.

Course Dessert

Cuisine American

Keyword gluten free chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 22 minutes minutes

Servings 28 cookies

Calories 252kcal

Author Courtney

Ingredients

• 2 sticks salted butter
• 1 1/4 cup light brown sugar
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 3 cups gluten free flour we used King Arthur gluten free measure for measure flour
• 1 1/2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 1/3 cup semi-sweet chocolate chips divided

US Customary – Metric

Instructions

• Preheat your oven to 375 degrees F.
• Line a baking sheet with a nonstick baking mat or parchment paper and set aside.
• In a stand mixer cream the butter, light brown sugar, and sugar together until creamy. Then add in the eggs and vanilla and beat for another 20 or so seconds until combined. Set aside.
  2 sticks salted butter, 1 1/4 cup light brown sugar, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 2 large eggs
• In a large bowl mix the gluten free flour, cornstarch, baking soda, and baking powder. Set aside.
  3 cups gluten free flour, 1 1/2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
• Add the dry ingredients to the butter mixture and mix until just combined, do not overmix.
• Fold in the chocolate chips with a rubber spatula, reserving some to top the cookies.
  2 1/3 cup semi-sweet chocolate chips
• Use a small cookie scoop and place 8-10 cookies on the baking sheet and bake for 9-10 minutes. We like to add extra chocolate chips to the top before baking.
• Place a towel on the counter and then remove the baking sheet from the oven. Carefully drop the cookie sheet onto the towel. Let the cookies sit on the baking sheet for 2 minutes and then you can transfer to a cooling rack. This step is optional but we find it gives the cookies the best texture.
• Remove cookies from the baking sheet and cool on a wire rack.
• Once cooled, enjoy or freeze for later.

Notes

• 9 minutes will give you more of a soft and chewy cookie, 11 minutes and after you’ll get more of a crispy cookie.
• Carefully dropping the cookie sheet onto a towel-lined counter after baking is our best cookie trick! After that, you can let the cookies sit on the baking sheet for 2 minutes, and then you can transfer them to a cooling rack. This step is optional but we find it gives the cookies the best texture. Be cautious doing this on a fragile counter. You can also allow the cookies to sink naturally on their own as they cool.
• To ensure your oven is cooking at the correct temperature we suggest using an oven thermometer to check.
• Add a few chocolate chips or chunks to the tops of the cookie dough balls before baking. This will make your cookies pretty when they come out and look full of chocolate chips on the top not just inside.
• Recipe adapted from my chocolate chip cookie recipe.

Nutrition

Serving: 1cookie | Calories: 252kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 121mg | Potassium: 113mg | Fiber: 3g | Sugar: 21g | Vitamin A: 228IU | Calcium: 33mg | Iron: 2mg

So nice to have you here! Did you try this recipe? ⭐ ⭐ ⭐ ⭐ ⭐ Be sure to leave a recipe rating! Also, tag us @courtneyssweets #courtneyssweets on Instagram so we can share it!

The post Gluten Free Chocolate Chip Cookies Recipe appeared first on Courtney's Sweets.