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Recipe: Gluten-Free Bread Pudding with Katz Challah Bread

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Recently, Katz generously sent me some items to sample, which thrilled me, because I am a huge fan of their challah bread and rolls. Their bread it soft and slightly sweet and is one of my standbys when buying gluten-free bread.  Unfortunately, since I moved from Chicago to Atlanta, I have not had as much luck finding Katz products, so it made this package even more of a treat.

All of Katz products are kosher, and made in a dedicated gluten-free, dairy-free, and nut-free facility.

From the lovely box of samples sent to me, my favorite is the challah bread.  I figured I could do something simple with it like make sandwiches for my daughter, but instead I really wanted to highlight the flavor of the bread and fully enjoy it. I decided to use it for a bread pudding and test it on guests at a dinner party we were hosting.

This is an extremely simple recipe, but tastes elegant, and no one would be able to guess the gluten was missing.  The deliciousness is in the custard and the bread.  Please note the custard uses egg yolks, but do not discard the egg whites as they will be used in the final pudding.

We first start with the custard, which takes some attention so that you don’t end up with scrambled eggs for your dessert, but it is pretty easy and quick. Our dinner guests, who were gluten-able, quickly had seconds and gave it an immediate thumbs up!

Gluten-free bread pudding

Custard

2 cups half-and-half

1 teaspoon vanilla

1/2 cup sugar

4 egg yolks

Pudding

1 loaf of Katz challah bread, or a 3/4 pound of your favorite gluten-free bread, cut into bite-size cubes

4 egg whites

1. Preheat the oven to 425’F;

2. Set a bowl next to the stove, set in a pan or larger bowl of ice cold water.  Be sure it is steady and will not tip over. You need this bowl to be ice cold to stop the custard from cooking once it is off the stove;

3. In a saucepan, combine the half-and-half with the vanilla over medium-low heat until bubbles start to form around the edges, about 5 min;

4. Meanwhile, in a another bowl, mix the egg yolks and sugar until just combined;

5. Slowly whisk in half of the hot mixture into the yolks, and then pour that into the saucepan with the remaining hot liquid and stir constantly until it thickens, about 5 minutes, over medium heat with wooden spoon or silicon scrapper.  Immediately place in the bowl, which is in the cold water bath, to chill and stop cooking.

6. In a separate, large bowl, whisk the egg whites until they start to stiffen, and fold the custard into the whites;

7. Add the bite-size challah, stirring and mashing until the bread is completely soaked, let sit for 5 minutes;

8. Pour mixture into baking dish, and bake for about 15 minutes, until firm and slightly browned.

This tastes great served with fresh fruit to balance the richness of the bread pudding. Ice cream can also be served on the side for an even more decadent treat.

For more on Katz, read more reviews from celiac-disease.com here and here.

Recipe: Gluten-Free Pumpkin Cornbread

Last Updated on by the Celiac-Disease.com Staff 2 Comments

Want a fun twist on cornbread this holiday season? This recipe is just for you!

Not only does cornbread make a simple substitute for rolls at your holiday table, but the pumpkin in this recipe will help tie in the fall theme.

Pumpkin Cornbread**

Ingredients:

  • 1 cup Jules gluten-free Flour
  • 1 tsp xanthan gum
  • 1 Tbs baking powder
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup cornmeal (I used Bob’s Red Mill Stone Ground GF Cornmeal)
  • 2 large eggs
  • 1 cup pumpkin puree
  • 2/3 cup brown sugar
  • ¼ cup canola oil
  • 1 Tbs molasses

Directions:

  1. Preheat oven to 400 degrees & grease a 10-inch pie pan or 9-inch square pan.
  2. Mix all dry ingredients (except brown sugar) in a large bowl.
  3. In another bowl, beat the eggs lightly. Then mix in the pumpkin, brown sugar, oil & molasses.
  4. Make a well in the dry ingredient mix and then add the wet ingredients. Stir to mix, being careful to not over-mix.
  5. Pour into the pan and bake for 30 minutes or until the bread is nicely browned and a toothpick comes out mostly clean.
  6. Cool slightly & enjoy!

I found this freezes well – it tastes just as good when you defrost & eat slightly warmed in the microwave or toasted in the toaster oven.

**The original recipe comes from Laura at Real Mom Kitchen and was modified to be gluten-free by me.

Recipe: Gluten-Free Cornbread

Last Updated on by the Celiac-Disease.com Staff 5 Comments

Do you like cornbread? I love cornbread! As I began to write this post, I googled to see if cornbread was 1 or 2 words. I found a lot of different answers, though I think I like this one the best. It seems that it can be spelled cornbread or cornbread. So, there you have it. If anyone knows any different, please let me know!

Cornbread goes with so many meals – chili or other Mexican dishes, a southern-style breakfast, BBQ ribs, hot soups, and more. I have even experimented with several different variations, including pumpkin cornbread! When I first went gluten-free, I was using Gluten-Free Pantry’s Yankee Cornbread mix. It is simple to prepare and easy to find in stores. The end result tastes great, too! There are other mixes on the market that are equally as good – Pamela’s Cornbread mix and Bob’s Red Mill Cornbread mix just to name a couple.

Another option is to make your own cornbread from scratch using cornmeal and any recipe that you may have used previously or that you can find. I have used the one on the side of the Quaker cornmeal box numerous times with good results. I typically use any gluten-free flour mix that I have on hand for the flour. If using the Quaker cornmeal makes you nervous, there are companies that make gluten-free cornmeal, such as Bob’s Red Mill.

I often make cornbread into muffins so that I can easily freeze them & then grab them when I need to without defrosting the whole batch. Sometimes the kids will eat them for breakfast with a little butter & jelly. Another idea is to use cornbread crumbs for breading chicken or a casserole topping. I always make cornbread stuffing (or dressing if you are from the south) for the holidays.

Here is a simple recipe to make cornbread from scratch:

Cornbread

**From the back of the Quaker Yellow Corn Meal Box

***Double this for the stuffing

  • 1 ¼ cups Pamela’s Baking Mix
  • ¾ cup cornmeal (Used Bob’s Red Mill Stone Ground Cornmeal)
  • ¼ cup sugar (1/8 cup for stuffing cornbread)
  • 2 tsp baking powder
  • ½ tsp salt (I omitted this b/c there is salt in Pamela’s baking mix)
  • 1 cup buttermilk (the box says to use skim, I like buttermilk in my cornbread)
  • ¼ cup vegetable oil (I use canola)
  • 2 egg whites or 1 egg beaten (I used the beaten egg)

Heat oven to 400. Pam 8 or 9-inch baking pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour into pan. Bake for 20 to 25 minutes or until golden brown and the toothpick comes out clean.

Recipe: Gluten-Free Bagels

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

There are many things that I have found reasonable replacements for since going gluten-free, but the toughest one has been bagels. There are many good gluten-free bagels on the market, but none I have found are the really great New York style bagel that I have been craving. My idea of gluten-free heaven is a bagel like the ones I remember from my pre-gluten-free days. Like the ones you get from Panera Bread…the harder outside “skin” and soft, chewy inside. I think the closest bagel I have found to a gluten-filled New York Style bagel is Joan’s Gluten-free Great Bakes. Tiffany wrote about them here.

One day as I was making my Pamela’s Gluten-free Bread Mix, I noticed a bagel recipe on the side of the package. I decided to give it a try, as it seemed simple enough. I made a few modifications, added brushed egg white to the tops of the bagels after boiling and before baking and I sprinkled sea salt on a few after the egg whites. I was hoping for a hot soft pretzel effect. I can’t even begin to tell you how fantastic these turned out. My bagel was like a big, round hot soft pretzel bagel. I had tears in my eyes. BAGELS!!!!! This is what has been missing since I went gluten-free. The taste, the texture. Wow! I can’t believe that I only ate one. I let the rest cool and then I froze them so that all of their yumminess would be preserved. Now, the dough is a little sticky, so I had to oil my hands to shape the dough, but a few minutes of messy hands is worth it for the end result.

They don’t look like the prettiest bagels you have ever seen, but I assure you, looks are not what matters here. Here they are before baking:

After baking:

Now, made into a sandwich:

Bagels*Recipe courtesy of Pamela’s Wheat-Free Bread Mix Bag

  • 1 bag Pamela’s Bread Mix
  • 1 yeast packet (enclosed)
  • 1 1/3 cups warm water
  • 1/4 cup oil

Yield: Approximately 7 bagels

  1. Combine dry mix, yeast packet, oil & water. (no eggs are used).
  2. Mix on medium for 3 minutes.
  3. Use 1/2 cup dough for each bagel. Oil hands and place on a greased baking sheet in the form of a bagel (don’t worry about the hole now, we will get to that later).
  4. Let dough rise for 1 hour, then poke hole in the center of each bagel. (I took a wooden spoon and sprayed the handle with Pam and then used that to poke my holes).
  5. In boiling water, boil bagels for 25 seconds.
  6. Remove with slotted spoon and place on greased baking sheet. Brush with egg whites and top with sea salt, sesame seeds, poppy seeds, etc if you choose.
  7. Bake in preheated 400 degree oven for 20 -25 minutes. (I baked for 23 minutes).

ENJOY!!!! Truly, gluten-free heaven.

Recipe: Gluten-Free Cranberry Pumpkin Bread

Last Updated on by the Celiac-Disease.com Staff

Sometimes when people have decided that gluten-free bread isn’t for them, it becomes time to experiment by adding additional flavors to try to make tasty bread!

Here is a gluten-free recipe for cranberry pumpkin bread that offers a great taste. Give it a try and let us know how it turns out in the comments. If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Cranberry Pumpkin Bread Recipe

Bread Ingredients:

  • 1¾ cups gluten-free flour blend (sample recipe below)
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • Pinch of ginger
  • 1 cup butter or nondairy margarine
  • 1 ? cups light brown sugar
  • 1 cup warm milk of choice
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 -½ cup fresh cranberries, chopped
  • ½ cup lightly toasted pecans, chopped, optional

High-Protein gluten-free Flour Blend Ingredients:

  • 1¼ cups bean flour (your choice), chickpea flour, or soy flour
  • 1 cup white or brown rice flour
  • 1 cup arrowroot starch, cornstarch, or potato starch
  • 1 cup tapioca starch/flour
  • Combine flours together. Refrigerate and store in a tightly covered container until used.

Bread Directions:

  1. Preheat oven to 350 degrees. Lightly grease and flour a loaf pan or a 12-cup muffin tin.
  2. Mix gluten-free flour blend, baking powder, baking soda, xanthan gum, cinnamon, clove, nutmeg, and ginger together. Set aside.
  3. In a large bowl, cream butter until white. Add brown sugar and milk and beat for another 5 minutes. Add eggs one at a time. Stir in pumpkin puree.
  4. Add dry ingredients to the wet mixture. Fold in cranberries and chopped nuts, if desired.
  5. Pour batter into the prepared loaf pan or muffin tin. Bake in preheated oven for 45 minutes to 1 hour for the loaf, and 15 to 18 minutes for the muffins.