Posts Tagged "Breads from Anna"

How to Make Breads From Anna Yeast Free Bread Mix Egg-Free

Posted by on Oct 12, 2012 in Corn Free, Food, Gluten Free, Healthy Eating, Healthy Snacks, Recipes, Refinded Sugar Free, Vegan | 9 comments

One of my favorite gluten free mixes is Breads From Anna. She is a hidden gem in this gluten free world. I first met and tried her stuff at the Gluten Free and Allergen Free Expo in 2009. She is a talented and super sweet woman! Baking without eggs is hard…I mean HARD! Eggs in baked goods provides four things when baking: 1. Structure – the egg white and yolk together tenderize the baked goods, making it moist. 2. Coagulation – converting the liquid of the egg to a solid as it binds with the other ingredients 3. Foaming – incorporating air into the batter (we can see the nice pockets of air that adds baked goods their fluff) 4. Emulsifying – helps stabilize liquids together that would not mix well together My son cannot do eggs or eggs in baked goods. Gluten-free and corn-free baking alone is tough enough and make it vegan? HA! Yes there are egg substitute, but we are limited too. These substitutes include: 1. Flax Gel: 1 Tablespoons of grounded flaxseeds and 3 Tablespoons of hot water for 10 minutes until it gels 2. Chia Gel: Same as above, but use 1T of grounded chia seeds and 3 T of hot water 3. Applesauce: 3T of applesauce and 1 tsp of baking powder (we use Hain’s Corn-free powder) 4. Psyllium Husk Powder: 1 Tablespoon Psyllium seed husks + 2 Tablespoons water = 1 egg (the longer they sit in water the “eggier” they become) I have tried Chia and Psyllium Husk powder of these with ok success, they are just too gummy, mainly because Breads From Anna already has Chia powder in it, which is great due to the omega content in them. I like the yeast-free bread mix the best. Thanks to an old article in Living Without Magazine, there was an egg-free gluten free pancake recipe that used carbonated water. I tried the recipe and was pleased with the outcome. So I tried it on my next batch of bread I made. The results was amazing and the bread was gone in 4 days. Here is what I did and followed the recipe almost exactly: 1/4 cup of grapeseed oil 1/2 cup of water 1 Tablespoon of Hain’s Corn-free Baking Powder It began to foam like this: Then I added half of the baking mix, half can of carbonated water, mixed lightly, then added the rest of the mix and the carbonated water. Baked for 65-minutes at 375 degrees and here is what the bread looked like: My favorite way to eat this bread is drenched in coconut oil. YUM! My daughter likes both coconut and olive and my son, well he can only have grapeseed or olive, he’ll just eat it as is and this is a gluten free bread mix you can trust. I use the Sassafras stone loaf pan to bake my breads, which is local to Chicago! I don’t have room in my small condo kitchen for a bread machine and this was the cheaper way to go! Oh and since Thanksgiving is coming up, be sure to order the Herbed Bread Mix, I have been using this for the last 3 years and everyone eats my stuffing up! Don’t forget her pie mix and her apple pancake, maple pancake and cranberry pancake mix…yes I am a fan! And just wait, I have an Apple Fritter Pancake recipe using her mix that is out of this world. Thank you Anna for making such a versatile, allergen-free bread and baking mixes that all can...

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Homemade Blueberry Pie Filling and Crumble Topping

Posted by on Aug 5, 2012 in Corn Free, Food, Gluten Free, Healthy Desserts, Healthy Eating, Recipes, Refinded Sugar Free, Vegan | 0 comments

My daughter and I made a Summer Bucket List. There are 30 items on this list and we have only tackled on about a handful of items. Partially my fault. One of them was to hit 4 farms and go blueberry picking and make a blueberry pie. My husband took a couple of days off of work and we went exploring in Michigan. We came across a blueberry farm in Harbert, Michigan and went picking! Today I made my first homemade blueberry pie. I’ll be honest..I went to make my own crust…major FAIL. However, I happen to have Breads by Anna Gluten Free Pie Crust Mix and my husband said, “just use it!” Ah, thank you Anna for making such wonderful products, I heart your stuff! So, I still cooked the crust I made into a “cookie” but it still fell apart. Oh well, at least I tried! And now we only have 3 more farms to visit and an apple pie to make this fall. (I’ll be making an order soon for another pie crust mix..because why bother when something is that good using great, quality ingredients!) Blueberry Filling: 3 1/2 cups of fresh blueberries rinsed and drained 1 T of fresh lemon juice 1/4 c of agave 1 tsp of cinnamon 1/8 tsp of nutmeg 1 tsp of powdered vanilla 1/4 c of arrowroot starch (can use cornstarch instead) Mix lemon juice, agave, cinnamon, nutmeg and powdered vanilla in measure cup. Pour over blueberries then mix the arrowroot starch and let it sit for 10-min Pour blueberry pie filling into your favorite gluten free or regular pie crust. I used Breads From Anna gluten free pie mix. I LOVE her products. This pie crust is naturally gluten free and vegan! I used about 3/4 of this mix into the dish and save the rest for the Buckle Topping below: Crumble Topping: 1/4 c of sorghrum flour 1/4 c of tapioca flour 1/2 c maple sugar (you can use brown sugar, but my goal was to make this refined sugar free) 1 tsp vanilla powder 1 tsp of cinnamon 2T of Spectrum Vegetable Shortening 1/2 c of Breads From Anna mixture Mix the flours and spices together, then add the pie dough and mix until crumbly. Add the shortening and continue to mix until it is more crumb like. Place on top of blueberry mixture. Bake pie at 375 degrees for 40 minutes. Cool and serve My husband really wanted a homemade whipped topping, so I made some: Whipped Cream: 1 cup of heavy whipping cream (ultra pasteurized will take longer to whip) 1T of agave I had a kitchen aid mixer, so it is nice to walk away while it is working. Place the ingredients the mixer, I placed the blade and the kitchen aid bowl in the freezer for 5 minutes to get really cold so it would whip faster. I started at level 2 and each time the cream got thicker, I turned it up a notch until it was on high. And I had a little helper: The next day the pie is half...

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