It is a fun thing to pin recipes on pinterest and for me to feature recipes on Allergy-Free Wednesdays. But it shouldn’t stop there because what’s the point. I try to slowly make my way through trying these recipes. Some have been flops and others have been nicely received by the entire family.
Gluten-free baking is not the easiest food allergy to work around. You can have a success with a recipe, only for it to flop the next go around with a simple change to the ingredients. So when I find a recipe that is a success, it is important to share it with the food allergy community.
I was so happy to have Cinnamon Buttermilk Quick Bread from Raia’s Recipes shared on last week’s Allergy-Free Wednesdays. I happen to have all the ingredients on hand, and it didn’t require any flour grinding or egg replacer concoction. It was simple and came out, in my husband’s words, “better than the real thing”. The kids have been fighting over it, while I’ve been trying to save the last piece for Dad. It has a nice amount of sugar and spices, none overpowering.
I only made a few ingredient changes to Raia’s Cinnamon Buttermilk Quick Bread to make it dairy-free. I also recommend a slight modification to the instructions as well.
- I made buttermilk with almond milk.
- In place of the butter, I used coconut oil.
- I recommend a few little wells/holes be made in the batter where you can pour some of the topping, swirl around with a knife, then add the remaining topping on top of the batter. This allows the cinnamon streusel to spread throughout the entire bread.
I highly recommend trying this recipe soon (see my adapted recipe below), especially since you may already have the ingredients in your gluten-free pantry.
Have you tried any new recipe recently (allergy-friendly or not)?
Our Food Allergy Meal Plan for the Week of March 25, 2012
Sunday: Chicken Tenders (my husband made 3 flavors, all lightly battered in our gluten-free breading recipe: bbq, garlic, & buffalo — all delicious!), Steamed Vegetables
Monday: Steak, Roasted Red Potatoes, Green Beans
Tuesday: Chicken Divan
Wednesday: Roasted Sweet Potato and Black Bean Salad (I still haven’t made this.)
Thursday: Bok Choy Saute, Coconut Rice
Friday: Busy Night = Quick Dinner
Saturday: Date Night Kid Swap
What’s on your menu plan (allergy-friendly or not) this week?
Cinnamon Streusel Buttermilk (DF) Bread
recipe slightly adapted (made dairy-free) from raiasrecipes.blogspot.com
- 1 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
- 1 tablespoons apple cider vinegar
- 1/4 cups coconut oil
- 1 teaspoons vanilla
- 1 cups rice flour
- 3/4 cups potato flour/starch
- 1 tablespoons baking powder
- 1/2 teaspoons guar gum
- 1/4 cups brown sugar
- 2 teaspoons cinnamon, ground
Preheat oven to 375 degrees.
1. Make the buttermilk by combining the milk and apple cider vinegar in a glass measuring cup. Allow to sit for at least 5 minutes, or until curdled.
2. While buttermilk is stewing, combine dry ingredients and mix well.
3. Once buttermilk is made, add melted coconut oil and vanilla to the milk; mix together.
4. Add buttermilk mixture to the flour and mix until well combined (a little lumpiness is okay).
5. Spread batter into parchment lined loaf pan.
6. Make streusel topping by combining:
2 tsp coconut oil, melted
2 tsp cinnamon
3 Tbsp brown sugar
7. Make a few wells in the bread batter and pour some of the streusel topping into them. Using a knife, stir the streusel throughout the batter. Sprinkle the remaining streusel on top of the batter.
Bake for 25 to 30 minutes, until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes, then remove to cool completely. Enjoy!