Show off your Dairy Free side with my latest allergy-themed design! Find the artwork on everything from mugs, t-shirts, candy jars, aprons and more in my Zazzle store. I personally love the stickers. They’re a fun way to gently remind others that you, or a loved one, is lactose intolerant.
There are a million and a half ways to do granola: soft, crunchy, chewy, even “bar” form. Don’t even get me started on all the possible flavor combinations either! I have to admit I love all things granola, but it can sometimes be expensive, or if you buy the wrong kind, like eating cardboard. The “high price, low taste” thing is really weird because it’s so easy to make! Granola is hard to mess up too. Even if the consistency isn’t exactly right, it still (usually) tastes good.
It’s also the perfect dairy and gluten free snack (yay, something I can actually eat!). It can be really difficult to find tasty cereal when you don’t eat gluten, so I usually go with granola. Since good granola can be hard to come by, I thought I’d share my version. This granola recipe is part Better Homes and Gardens, part experimentation and part “accident,” but it’s all good!
As the name suggests this recipe produces crispy, crunchy granola that goes great with milk (or if you’re me- milk alternatives). I spread my granola out on a baking sheet to keep the chunks small and “cereal-like,” but it could easily be shaped into thin bars. This recipe makes approximately 6 cups of yummy granola. Any less than that and it’d probably be gone in one sitting!
Crunchy Granola Goodness Recipe
4 c Gluten Free Oats
1 c Nuts (I used walnuts, pecans and almonds)
1/2 c Flax Seeds (or milled flax seeds)
1/2 c Agave
1/2 c Maple Syrup
1/3 c Oil (I used olive oil)
1/3 c Almond (or other nut) Butter
1-2 tbs Ground Cinnamon
1/4-1/2 c Dried Cranberries
- Combine all ingredients* in a large bowl and mix until all the dry ingredients are “wet.”
- Spread the mixture out onto two greased 15x10x1″ baking sheets. This will result in small granola clusters that are great for snaking or as a cereal substitute.
- Bake at 300 degrees (F) for 50 to 55 minutes. Most recommend turning the granola after about 20 minutes, but I like to just let it bake untouched.
- Remember to keep an eye on it towards the end and make sure it’s not burning!
*Note: If you are using something other than dried cranberries you may want to wait to add any dried fruit until you are done baking. I made the mistake of making this with raisins and they all burnt to a crisp within 5-10 minutes of baking. It was a weird batch to say the least!!
The ingredients listed in this recipe are simply what I had on hand. Try adding other nuts or dried fruit. Some great additions to granola are: cashews, sunflower seeds, peanuts, pumpkin seeds, raisins, dried blueberries or strawberries, banana chips, honey, brown rice syrup… Ok, you get it right? The possibilities are endless!
The last time I made this I crammed all the granola onto one baking sheet and made the whole batch at once. I baked it for the full 55 minutes because it was all packed together. It was still a little bit softer than I was going for, so I threw it back in the oven for another 5 minutes. The result was a giant granola bar! Since I’m not a giant myself, I broke it all up into small chunks, yum! How do you like your granola? My favorite is with almond milk!
After my gluten-free, dairy-free biscuits were a success, I decided to bake something else (I also desperately needed to use up some eggs!). I was in the mood for bread, but I didn’t want to use yeast, so I decided on cornbread. Once again I headed to my trusty New Cook Book by Better Homes and Gardens. I like using their recipes as a starting point since they are usually very basic. We like to eat really healthy, so I usually end up changing every recipe I come into contact with.
To make the cornbread gluten-free (GF) I substituted brown rice flour and tapioca starch for the all-purpose flour. We picked up some polenta from the awesome bulk section at our local grocery store the last time we were there. Polenta is coarser than cornmeal, and gives cornbread more texture.
I’m staying away from dairy (for now), so I substituted the milk in the recipe with almond milk. It’s thick-ish consistency makes for a good non-dairy substitute. It’s also a little sweet which means you can use less sugar in your recipe. I also replaced the regular sugar with brown sugar, but you could always use honey or agave instead.
With all the substitutions and changes, my yummy cornbread recipe turned out as follows:
Gluten-Free, Dairy-Free Cornbread From Scratch
2/3 c brown rice or sorghum flour
1/3 c millet or quinoa flour
1/3 c tapioca flour/ starch
2/3 c gluten free flour(s) of your choice* + 1/3 c starch (potato, corn, and/or tapioca)
1c corn meal, blue corn meal or polenta
1-3 tbs brown sugar
1 tbs baking powder
1/2 tsp xanthan gum, guar gum, or unflavored gelatin
1 c almond milk (or other dairy-free alternative)
1/4 c olive oil or coconut oil
- Combine all the dry ingredients in a large mixing bowl.
- Make a well in the center of the dry mix and add all the wet ingredients – mix well.
- Pour the batter into a greased baking pan.
- Bake at 425 degrees for about 20 to 25 minutes.
- Let cool and chow down!
*I recommend using at least two different kinds of gluten free flour in your recipe – in addition to the starch, or starch mix, of your choice. It may be a bit of a pain to keep multiple gluten free flours around, but the more variety you have, the better the taste and nutritional value! I’ve used as many as 4 different gluten free fours in the recipe and it’s always tasted great! I really like brown rice, sorghum, millet and buckwheat flours for baking. (Note: Despite it’s name, buckwheat does not actually contain gluten (or wheat) so it is safe for GF baking!)
When I took this out of the oven my husband said, “Sweet, cornbread!!”
Wait, one last thing! I didn’t have any on hand, but one 12 oz. can of sweet corn is a great addition to this recipe. You can also get away with using less sugar this way too! Green chili cornbread is also a favorite in this household. Simply add a 4 oz. can of diced green chilies with the rest of the wet mix. If you decide to add corn or green chilies (or both!), you need to compensate for the added moisture by using less milk. I recommend starting with about 1/3 or 1/2 cup of milk and adding more a tiny bit at a time until it reaches the desired consistency. You may also need to add 5 – 10 minutes to the baking time.
Due to food allergies, I recently started a gluten and dairy-free diet. I’ve only been on this new diet for a few weeks, but it hasn’t been as bad as I had imagined. Although don’t get me wrong, finding foods that don’t contain wheat flour, milk, cheese, or butter (hey, all my favorite foods!) can be challenging and expensive.
All I’ve wanted to eat lately is biscuits! Biscuits, however, are made up of flour (wheat), milk, and butter (Mmmmm, gluten AND dairy). My stubbornness finally got the best of me, and I set off to try and make biscuits I could actually eat.
Whenever I’m in the mood to bake I go straight to my New Cook Book by Better Homes and Gardens. I love that all their recipes are already pretty healthy and super simple. I took a look at their Baking Powder Biscuit Recipe to see what I would need to substitute so that I could eat them (For those of you lucky enough to consume gluten and dairy, check out my note at the end of this post!).
Not satisfied with plain old biscuits, I decided to make cinnamon-sugar biscuits and biscuits with mixed-spices. Since I wasn’t sure how they would turn out, I split the recipe in half and made the two different types of biscuits in two separate bowls. I will admit it took a few times of trial and error to get these right. At first I replaced the wheat flour with just brown rice flour… that was a huge mistake! They tasted really gritty and well, like big globs of rice. Not what I was going for!
I’ve since found that these biscuits, as well as gluten free (GF) baking in general, taste a lot better with a mix of flours. Since GF flours tend to be a bit heavier than regular wheat flour, it helps to add in some type of starch (tapioca, arrowroot, corn…) to the mix to make your baked goods a little bit fluffier. The ratio of flour to starch depends on what your are baking and who you ask! I tend to favor a mixture that is at least 1/3 starch. (Note: if you have problems with sugar or are watching your sugar intake, remember that your body basically processes starch as sugar, so make sure to watch your intake or consult with a physician/ dietitian)
Gluten in flour is a natural binder and is what typically keeps baked goods from just crumbling apart. Since GF flours are obviously lacking gluten, it is sometimes necessary to add a different type of binder such as xanthan gum or unflavored gelatin to the mix. Eggs and/ or a mixture of chia seeds & water also work as binders that you can use for other recipes.
After what felt like a million batches, I finally came up with this basic recipe that is both good and really simple to make! The base of each type of biscuit is the same (Note: the following recipe will make 5 biscuits):
Gluten and Dairy-Free Biscuits:
2/3 c Brown rice flour
1/3 c tapioca flour/ starch
2/3 cup Wheat-alternative flour of your choice* + 1/3 c starch of your choice
1 1/2 tsp Baking powder
1/4 tsp xanthan gum or unflavored gelatin
2 tbs Olive Oil
3/8 c Almond (or rice) milk**
Add 1 tablespoon of sugar (I used brown sugar), honey or agave; sprinkle with cinnamon and mix together (I have to admit, these were by far the winner of the two types of biscuits, but both were really good!).
Season your biscuit mix with a blend of your favorite spices. I added a pinch each of garlic powder, onion powder, oregano, basil, parsley, carrot crumbs, pepper and salt. It’s also very good with fresh chopped green onions, red onion, and/or garlic. If you can have dairy, parmesan cheese is excellent as well!
- Combine all ingredients in a mixing bowl and knead the dough.* It’s not the same sticky, messy type of kneading as bread dough, so don’t be afraid to use your hands.
- Shape the dough into even sized biscuits. They don’t puff up a lot, so make them about the size you want them to end up.
- Bake the biscuits for 10-12 minutes at 450 degrees (Fahrenheit) on an ungreased baking sheet.
- Let cool and enjoy!!
- Try not to eat them all at once (optional).
*You can pretty much use any type of GF flour, but I strongly recommend using a mix of at least 2 types of flour (in addition to the starch). This will help to keep one type of GF flour from overpowering the biscuits taste wise.
** If you use 1/2 c of milk or milk alternative (instead of 3/8 cup) you will end up with a moist dough that you can just spoon onto your baking sheet (and 6 biscuits instead of 5).
The directions in the original recipe say to mix the dry ingredients together in one bowl, make a well in the middle, and add the wet ingredients (pre-mixed in another bowl). Since I like to save dishes, I just add all the ingredients together in one bowl and mix them up at the same time. I chose the knead-the-dough method and it took less than 15 minutes to whip up and shape both types of biscuits. Let me know how your biscuits turn out!
Note: for those who can eat foods containing gluten and dairy, simply replace the wheat-alternative flour with regular flour, the olive oil with butter (I like leaving the butter in chunks so it melts in while baking!), and the almond milk with regular milk…and Voilà, old-fashioned biscuits everyone will enjoy!