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Banana Oatmeal Muffins, Gluten-Free

Yield: 18 muffins

Ingredients

• • 1 1/2 cups (220 g) Jeanne’s Gluten-Free All Purpose Flour mix

  • 1 3/4 cups (175 g) gluten-free rolled oats

  • 1 tsp salt

  • 1/2 tsp baking powder

  • 1 tsp baking soda

  • 3/4 tsp cinnamon

  • 1/4 tsp nutmeg

  • 3/4 cup (1 1/2 sticks; 6 oz; 170 g) unsalted butter, softened

  • 1 cup (210 g) dark brown sugar, packed

  • 1/2 cup (100 g) granulated sugar

  • 1 extra -large egg

  • 1/4 cups (60 ml) water, room temperature

  • 2 cups (475 ml) mashed bananas (about 2-3)

Baking Directions

• 1. Preheat oven to 350 degrees. Line 18 muffin cups with cupbake liners.

  2. In a medium bowl, mix together flour, oats, salt, baking powder, baking soda, cinnamon, and nutmeg.

  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until fluffy, about 4 minutes. Add brown sugar and granulated sugar, beat 2 minutes. Add eggs, beat 1 minute. Add water, beat until just combined. Add mashed bananas, beat until just combined. Add flour mixture and beat until just combined.

  4. Spoon batter into your prepared muffin tins. There should be enough for 18 muffins, filled about 2/3 full.

  5. Bake at 350 degrees for 30-35 minutes, or until tester comes out clean. Remove from oven and transfer muffins to a wire rack to cool.

  6. Enjoy!

Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.

PRINT FRIENDLY RECIPE

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You will need around 3 3/4 cups/885 ml (about 850 g) of starter for the Sourdough Boule recipe linked below.  Therefore, you will need to build up the starter before baking with it.

An easy way to do this is to create a leaven (or levain).  “Leaven” is technically another word for starter, but in the baking world it is a term often used for a part of the starter that you build up separately to bake with.  It allows you to create a bigger starter for baking without having to maintain a bigger starter for the long run.

MAKING YOUR LEAVEN FOR BAKING (FROM EITHER STARTER)

1. At this point with either starter creation method, you will have about 1 1/2 cups/355 ml (300 g) of mature starter.  For the next feeding, stir well and pour all of the starter into the bigger container.  I use a 2 quart/1.9 l Cambro plastic bucket.  (clean and keep your smaller container to use again)

2. Add 1 1/2 cups/355ml (240 g) whole grain flour (brown rice, teff, or sweet white sorghum).

3. Add 1 1/2 cups/355ml (360 g) water.

4. Stir well and make sure there are no pockets of dry flour.  Cover with lid.  You will now have roughly 4 1/2 cups/1065 ml (900 g) of starter.

5. Let the leaven ferment for 3 to 8 hours or so–depending on the how active the yeast is.  How long it takes your leaven to become ready is based on your kitchen and your starter.

6.  Once the leaven is nice and bubbly and somewhat puffy on top–indicating active and happy yeast–it is ready to use in your bread dough.  Stir well and pour off around 1/2 cup/118 ml (100g) of the leaven back into your smaller starter jar to maintain as your starter.

7. Use the remaining leaven–which will be roughly 4 cups/946 ml (800 g)–for your Sourdough Boule.

This post contains affiliate links–which means that I get a tiny percentage of each purchase you make through the link (at no extra cost to you!).  Thank you!

Copyright secured by Digiprove © 2020 Jeanne Sauvage

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Hi! I’m back! I hope this post finds you and yours well and enjoying the holiday season. Life just kind of took over after the publication of my second book (Gluten-Free Wish List: Sweet and Savory Treats You’ve Missed the Most) and I stopped blogging for a few years. My daughter (Girlfriend) somehow grew up and is now in college (I know!). And I had a bunch of health issues and family issues that took up my time.

I am now feeling like things are smoothing out and I have some new projects that I hope to be able to share in the next few months. While I’m working on those, I thought I’d share a new recipe with you!

A couple of months ago, one of my readers, Glenda, asked if I would adapt her family’s favorite Dilly Bread to gluten-free. It sounded intriguing, so I said I would.

I did some research and it turns out that it is an 1960 Pillsbury Bake-Off contest winner. The original name is “Dilly Casserole Bread,” because the recipe called for it to be baked in a round casserole dish. As you know, I adore these old recipes that become family favorites. And it was fun to do the recipe testing for this bread—D’Ahub always loves when I am in recipe-testing mode because he gets to eat the test results.

This recipe creates a full-flavored yeasted loaf that is terrific as a side for soup or salad, as well as on its own toasted with a bit of butter (this is how I eat it). I imagine that it would be great as a sandwich bread as well—I can see it doing well with a turkey and cheese sandwich!

A few notes on what I did:

The original recipe calls for it to be baked in a round casserole dish. I don’t have a casserole dish that fits the parameters of this recipe, so I adapted it to fit into a 1 pound loaf pan (454 g) which is 8.5 x 4.5 x 2.75 inch (21.59 x 11.43 x 6.99 cm). As a side note, I highly recommend using this size pan for many of your gluten-free loaf bread needs. I will do a post on loaf pans at some point to explain my experiences and my current recommendations.

I found that each different container of cottage cheese I got for testing had varying amounts of whey (liquid) around the curds. This affected the recipe results, so I found it important to drain off most of the whey before measuring the cottage cheese so that it isn’t soupy. It doesn’t have to be bone dry, just not really soupy.

Also, dill seed has a different and more intense flavor profile than dill weed—be sure you use dill seed rather than dill weed. And don’t be put off by how fragrant the dill seed is when you measure it. I found it to be a bit overwhelming while measuring, but it mellows once baked into the bread and gives it a delightful flavor. Also, note that recipe calls for minced dried onion—not onion powder.

Finally, as with the bread recipes in my cookbooks, I highly recommend getting an instant-read thermometer to check the temperature inside your breads. Most gluten-free bread should read 205 degrees F (96 degrees C) or higher inside when done.

Yield: 1 8.5 x 4.5 x 2.75 inch loaf

Dilly Cottage Cheese Bread, Gluten-Free

Print

Gluten-free yeasted loaf bread with dill and cottage cheese.

Prep Time 15 minutes

Cook Time 45 minutes

Rising Time 1 hour 30 minutes

Total Time 2 hours 30 minutes

Ingredients

• 2 1/4 cups (325 g) Jeanne’s Gluten-Free All Purpose Flour mix (see Recipes tab for mix recipe)
• 3/4 teaspoon xanthan gum (in addition to what’s in the flour mix)
• 2 tablespoons granulated sugar
• 1 tablespoon aluminum-free double-acting baking powder
• 1 teaspoon kosher salt
• 1 tablespoon dried minced onion
• 2 teaspoons dill seed (not dill weed)
• 1 tablespoon fast-acting or bread machine yeast (I like Red Star Quick Rise)
• 1 tablespoon butter, soft room temperature
• 2 extra-large eggs
• 1 cup (237 ml) cottage cheese, (drained a bit if there is a lot of liquid) room temperature
• 2/3 cup (156 ml) water, room temperature
• Oil for brushing and greasing pan (I use olive oil)
• Tapioca flour for dusting pan

Instructions

In a medium bowl, use a spoon to mix together flour, xanthan gum, sugar, baking powder, salt, minced onion, dill seed, and yeast. In the bowl of a stand mixer, place butter, eggs, cottage cheese, and water. Use a fork to whisk together until blended.

Add dry ingredients to the egg mixture. Place bowl in a stand mixer fitted with the dough hook. Turn mixer on low and mix until the dry and wet ingredients are blended. Turn speed up to medium high and mix for 4 minutes. Stop mixer and use an oiled rubber spatula to scrape down the sides of the dough once or twice.

Turn out dough into a large oiled bowl, brush top with oil, and cover with plastic wrap. Place covered bowl in a warm, draft-free place to rise for 1 hour. I use the inside of my oven as a rising space. I make it a bit warm before I put the bowl in by preheating the oven at 350 degrees F (176 degrees C) for 20 seconds and then turn off.

While the dough is rising, grease with oil and flour with tapioca flour a 8.5 x 4.5 x 2.75 in (21.59 x 11.43 x 6.99 cm) loaf pan (sometimes called a 1 pound Loaf Pan).

After the dough has risen for 1 hour, it should be noticeably puffed up. Uncover and gently tip dough into prepared loaf pan. Using an oiled rubber spatula, delicately coax the edges of the bread to the sides of the pan. You want to be careful not to squish down the rising that it has done. Brush top with oil. Lightly cover with plastic wrap while preheating the oven.

Preheat oven to 375 degrees F (176 degrees C) for half an hour. Since it takes my old oven a fairly long time to get to the correct temperature, I use this time for additional rising. I preheat the oven for a good half an hour—which allows the bread to rise some more in the pan. Also, I set the pan on top of the stove to take advantage of the heat from the preheating oven. Don’t let the dough rise more than about 1/2 inch (1.27 cm) above pan.

After half an hour, uncover the dough and bake for about 45 minutes or until the inside of the bread reaches at least 205 degrees F (96 degrees C) when tested with an instant read thermometer. I find that the bread turns a medium dark brown on the top with little darker spots on it where the cheese curds are. If it starts burning on the top, cover with aluminum foil.

Remove from oven and place pan on a cooling rack for 5 minutes. After 5 minutes, carefully run a knife along the inside edge of the loaf and carefully turn it out onto the cooling rack. I use an old trick I learned years ago to let it cool on one long side for about 20 minutes and then switch it so it’s laying on the other long side for another 20 minutes. Then set it upright. This helps the bread not settle down and get squished-looking.

Cool bread completely before slicing. It is doing the last bit of baking while cooling and if you cut it too early, it will be very gummy inside. That said, it will be a bit moist inside due to the cottage cheese.

Store at room temperature for up to 3 days. I usually store it on the counter on my bread board with the cut side down. Do not refrigerate. Bread may be wrapped well and frozen for up to 6 months. Tip: slice the bread before wrapping and freezing so you can take out a slice at a time, if desired.

If you want to use different ingredients or equipment:

I tested the recipe with the ingredients and equipment included in the recipe.  If you want/need to use different ingredients or a different pan, please be aware that your results will vary (and I can’t really predict how each difference will affect the recipe). As always, if you want to change things–go ahead and experiment and see how it goes (and let me know if you get a chance)! Finally, if you make substitutions, please use volume measurements—contrary to what some others say, my and my recipe testers’ experience has shown that using weight to measure for substitute ingredients doesn’t work well.

Amazon Affiliate Notice: Links in post are affiliate links. What this means is that I get a tiny percentage of the sale if you buy something with the link. Your support is much appreciated!!

Copyright secured by Digiprove © 2019 Jeanne Sauvage

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Hi there!  I will be signing books (with baked treats to nibble) at the Book Larder in Seattle for Independent Bookstore Day!  Tom Douglas will also be there at the same time doing a demo–I don’t know if his thing will be gluten-free but it will be amazing to watch him, no matter what!!  Details:

Saturday, April 29, 2017
12noon-1pm
Book Larder, 4252 Fremont Ave N, Seattle (206) 397-4271

I hope to see you there!

The post Join Me at Independent Bookstore Day, Sat. 4/29/17! appeared first on Art of Gluten-Free Baking.

Hey all! I wanted to let you know that I will be having my first Art of Gluten-Free Baking Facebook Live Gluten-Free Baking Question and Answer session tomorrow:

-March 16, 2017
-4 PT/ 7 ET
-1 hour
-Pre-ask your questions in the comments on this post or on the Art of Gluten-Free Baking Facebook page

Hopefully, this will be the first of a regular series.

Also, I am going to be starting an occasional newsletter to let you know what I’m up to.  Please sign-up for it on the right side of the screen—->

I promise that I won’t spam you–you are all why I do what I do and I will treat you with the respect with which I have always treated my readers.  Eventually, newsletter readers will get some special perks that I am currently working on.  If you are already on my Feedburner list, I am researching how to convert it to my newsletter list–eventually you will get a note asking to confirm being on the list.  It should be fairly painless.

Please join me tomorrow!  I am a little nervous–hold me. (lol)

The post Gluten-Free Baking Facebook Live Q and A: Thursday, March 16, 2017 appeared first on Art of Gluten-Free Baking.

Hi there.  I’m back!  I will be teaching a Holiday Cookies class in Seattle at the fabulous Diane’s Market Kitchen (near Pike Place Market in downtown).  Please join me!

Details:

Holiday Cookies, Gluten-Free (hands-on class)
Saturday, December 3, 2016
4:00-7:00 pm
$75
Diane’s Market Kitchen
1101 Post Alley, Seattle, WA 98101
Registration (class is limited to 8 students)

Description:
Jeanne Sauvage, author of Gluten-Free Baking for the Holidays and Gluten-Free Wish List, as well as the blogger at Art of Gluten-Free Baking, teaches techniques and tips to create show-stopper holiday cookies that are fun to make and so delicious, no one
will know they are gluten-free!
Cookies we’ll make:
Rugelach with a choice of 2 fillings
Chocolate Cherry Biscotti
PizzellesCopyright secured by Digiprove © 2016 Jeanne Sauvage

The post Holiday Cookies Class, Gluten-Free, 12/4/16 appeared first on Art of Gluten-Free Baking.

Hey there!  Long time, no see!  I am working hard on some exciting new things to share with all of you soon.  In the meantime, I will be participating in the spring Independent Bookseller Day on Saturday, April 30, 2016 at the Book Larder in Seattle.  I will be there from 11:00-11:45 doing a gluten-free baking demo (with samples) and signing books.  Please join me and my fellow cookbook authors.  Below is a list of who will be there and when!

The post Independent Bookseller Day, 4/30/16: Come See Me at Book Larder! appeared first on Art of Gluten-Free Baking.

Hooray! A gift for you!  For the month of December, the ebook version of Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats is on sale for $3.99 across a variety of ebook retailers.

Note: Since the promotional special is over, the e-book version price now varies from platform to platform

Check it out on your favorite ebook platform!

Kindle
Apple iBookstore (no longer available there)
Nook
Google Play
Kobo
BookshoutCopyright secured by Digiprove © 2015 Jeanne Sauvage

The post Gluten-Free Baking for the Holidays: Ebook Sale Dec. 2015! appeared first on Art of Gluten-Free Baking.

Talk and Book Signing! (with samples from Gluten-Free Wish List) Free
Village Books
200 11th St, Bellingham, WA 98225
(360) 671-2626
7pm
Free
More info
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Gluten-Free Baking Demo and Talk (free)
Tumwater Timberland Library
7023 New Market Street, Tumwater, WA  98501-6563
Saturday, December 5, 2015
1:00pm to 3:00pm
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Gluten-Free Baking Class: Holiday Trifle
Intentional Table
124 Madrone Lane N., Bainbridge Island, WA 98110
Thursday, December 10, 2015
6:00-9:00 pm
$65 (Register here)

Jeanne will be preparing gluten-free pound cake and pastry cream to create her delicious Holiday Trifle!  It’s a show-stopping dessert and people always love it. Jeanne will explain her multi-purpose gluten-free flour mixture and its many uses. Come with your questions about gluten-free baking!

The post December 2015: Demos, Events, Book Signings! appeared first on Art of Gluten-Free Baking.

Gluten-Free Baking Class:  Pâte à Choux
Intentional Table
124 Madrone Lane N., Bainbridge Island, WA 98110
6:30-9:00 pm
$65 (Register here)
In this class we’ll be learning about pâte à choux dough, which is a light and fluffy cooked dough.  We will make cream puffs, eclairs, and will learn about deep frying while we make crullers.Copyright secured by Digiprove © 2015 Jeanne Sauvage

The post Seattle Area Baking Classes 11/17 + 11/18: Book Larder + Intentional Table appeared first on Art of Gluten-Free Baking.