Gluten Free Starbucks Pumpkin Bread

 

Enjoy the taste of Starbucks Pumpkin Bread, only gluten free!  This bread is moist and well spiced.  Perfect for a mid-morning coffee break.  The pumpkin seeds are a nice addition!

Ingredients

• 1 1/2 cups Domata Gluten Free Recipe Ready Flour
• 1 cup sugar
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon clove
• ** if you are going to use pumpkin pie spice, use a scant 2 teaspoons of spice in place of the spices mentioned here
• 2 eggs, beaten
• 1 cup pumpkin puree
• 1/2 cup vegetable oil (do not use olive or peanut oil)
• 1/2 teaspoon vanilla
• 1/3 to 1/2 cup roasted and salted pumpkin seeds

Instructions

Preheat oven to 350 degrees. In a large bowl add all of the dry ingredients; flour, sugar, salt, baking soda, salt, and spices. Sift the dry ingredients together. In a smaller bowl mix together the 2 beaten eggs, the oil, and the vanilla. Once the liquid ingredients are mixed well pour over the dry ingredients. Stir until the lumps are out. Do not over-stir the mixture. Pour into a 9x5x3 inch loaf pan that has been sprayed with non-stick spray. Sprinkle pumpkin seeds on top of bread. Bake for 50 – 60 minutes, until a toothpick comes out clean when poked in the center of the loaf. Cool for approximately 5 minutes in the pan, and then turn the pumpkin bread onto a cooling rack.

The bread cuts best when allowed to cool completely.

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Scones

 

Ingredients
4 cups plus 1 tablespoon Domata Recipe Ready Flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
3/4 cup dried fruit, chopped
1 egg beaten with 2 tablespoons water or milk, for egg wash
Directions
Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.

No Yeast Foccacia

Ingredients:

2 -cups of Domata Recipe Ready Flour

1-cup water

1 tablespoons baking powder

1-teaspoon salt

1-tablespoon olive oil

1-teaspoon cayenne pepper (optional)

1-teaspoon garlic powder (garlic powder& salt optional)

2 -teaspoons dried oregano,(dried basil or dried rosemary are options)

¼ -cup grated Parmesan cheese

Directions:

1. Preheat oven to 424 degrees.
2. Grease pan with olive oil.  9X13 pan for single batch, full cookie sheet for double batch.
3. Add together flour, baking powder, and salt. Mix dry ingredients. Add water to mixer. Stop mixer when water and dry ingredients are combined.
4. Turn dough from mixer on to floured bench or cutting board. Form into dough ball.
5. Place dough ball on greased pan.  With oiled fingers, spread dough to ½ inch thickness. Rough surface is OK. Brush on olive oil. Season with garlic, Italian herbs and cayenne pepper to taste.
6. Bake in preheated oven for 20 minutes.  Remove from oven and sprinkle focaccia with cheese. Bake for additional 5 minutes.
7. Let cool on cutting board. Can be cut into strips for samples or breadbasket.  Could also be used for making breadcrumbs.

Our Favorite Gluten Free Bread

Ingredients – have them all at room temperature

3 cups sifted Domata Recipe Ready Floour
½-cup nonfat dry milk powder
¾-tsp salt
1 ½-tsp baking powder
¾ tsp unflavored gelatin
2 TBS sugar
3 ½-tsp Saf-instant yeast
3 eggs, beaten
¾-tsp vinegar
1/8 -cup vegetable oil
1 ¼-cup + 1/8 cup lukewarm water

Directions:

Preheat oven to 400 degrees, Grease a 5” x 9” loaf pan, and dust with Domata Recipe Ready Flour.

Mix all the dry ingredients in your mixing bowl first for several minutes while preparing the wet ingredients. Whisk together the wet ingredients and the yeast then add them to the dry and mix those together until mixed for ONLY 1 minute DO NOT OVER MIX. The batter should be slightly thicker than the consistency of cake batter. Add water a tablespoon at a time, as needed, to achieve this texture. Spoon the batter into the prepared pan, smooth with wet fingers, cover and let rise in a warm place until dough reaches top of the pan. Bake for 10 minutes then cover lightly with foil, and bake for another 35-40 minutes depending on your oven. Remove from pan immediately to cool. Cool before slicing. Store tightly covered on the counter for 3 days, in freezer for several weeks. (It will dry out in the refrigerator).

This recipe also makes beautiful dinner rolls.

Take a 1/3 cup greased scoop or equal measured amount of batter and place into large greased muffin pans. Bake at the same temperature as the bread, but for only 20 minutes or until nicely browned.
We also cover our rolls with a tin foil tent to insure not over browning.

**As a special treat add chunky applesauce or apple sauce that has chunky peaches.

Batter Bread

Dry Ingredients:  (mix well; have all ingredients at room temperature.)

3- Cups Domata Gluten Free Flour

¾ tsp. salt

1 ½ tsp. baking powder

2 TBS Sugar

4 tsp. Saf Instant Yeast

Optional:  1 cup of yellow raisins and 2 ounces rolled pecans

Wet Ingredients: (blend well; have all ingredients at room temperature.)

4-eggs beaten

¾ tsp. Apple Cider Vinegar

1/8 cup vegetable oil

1¾ cups milk

Instructions:

Preheat oven to 400 degrees.  Grease a 5”x9” loaf pan and dust with flour.  Mix all the dry ingredients in your mixing bowl first for several minutes while preparing the wet ingredients.  Whisk together all the wet ingredients and add them to the dry ingredients, mix these together until fully blended, mix for only 2 minutes on low speed, use paddle.

Do not over mix.

This final batter should be slightly thicker than the consistency of cake batter.  Add milk a tablespoon at a time, as needed to achieve this texture.  Spoon this batter into the prepared 5”x9” bread pan, smooth top with wet fingers, cover and let rise (double in size) in a warm place until dough reaches top of the pan.

Bake for 10 minutes then cover lightly with a foil tent and bake for another 35-40 minutes depending on your oven.

Remove from pan immediately to cool on screen.  Cool completely before slicing.  Store tightly covered on the counter for 3 days, in freezer for several weeks.

Cat Head Biscuits

Light, airy, and huge… as big as a cat’s head!

Makes 4 large biscuits

Ingredients 1 cup Domata Recipe Ready Flour 1 tsp. Baking powder 1/2 tsp.. Salt 1/3 tsp. Baking Soda 2 Tbsp. Butter* (chilled in the freezer) 1/3 cup Milk (or Buttermilk) 3/4 tsp. White Vinegar (if using Buttermilk, omit the Vinegar) 1 egg Lightly beaten Preheat over to 450º Mix milk with vinegar, set aside for 10 minutes – milk will begin to curdle. In a large mixing bowl thoroughly combine the flour, baking powder, salt, and baking soda. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter. Add curdled milk (or buttermilk) and beaten egg to the flour mixture and stir until the dry and liquid ingredients are combined. Batter will be sticky; hand sprinkle flour on top of dough, coat hands with flour and roll dough into a ball, gradually adding flour until dough is no longer sticky Roll dough out between 2 sheets of plastic wrap until about ½” thick, cut biscuits out and place on a greased sheet. Bake 8-10 minutes OR until golden brown.

Gluten Free Popovers

Crisp on the outside, moist on the inside – a Madison family New Year’s tradition.

Ingredients

1 cup	Domata Recipe Ready Flour
1/2 teaspoon	Salt
1 1/4 cup	Milk, slightly warm
4	Eggs
3 tablespoons	Butter, melted

Directions

Preheat oven to 400 degrees. Grease a 12-cup popover or muffin pan.

Blend eggs, butter, and milk on medium speed in a blender until the mixture is uniform. Whisk the flour with the salt. Spoon or pour the dry ingredients into the blender, then blend at medium-high speed until batter is smooth. Blend until lumps disappear.

If you don’t have a blender, whisk together the eggs, butter, and milk in a large bowl. In a separate bowl, whisk the flour and salt, then gradually sift and whisk into the liquid ingredients until you have a smooth batter.

Pour the batter into the prepared pan, filling each cup about 2/3 full.

Bake for 25 minutes, then reduce the oven to 350 degrees and bake for an additional 10 minutes, until the popovers are deep brown.

Remove from the oven, and let rest for 5 minutes to finish setting. Remove from the pan and serve immediately.

Pumpkin Spice Bread

A delightful sweet bread.

Ingredients

1 3/4 cups	Domata Recipe Ready Flour
3/4 cup	Sugar
3/4 cup	Brown sugar
1/2 cup	Canola oil
2	Eggs
1 cup	Pumpkin puree
3/4 teaspoon	Salt
1/2 teaspoon	Nutmeg
1 teaspoon	Baking soda
1 teaspoon	Cinnamon
1/2 teaspoon	Ground cloves
1/2 teaspoon	Allspice
1/2 cup	Water

Directions

Preheat the oven to 350 degrees.

Mix all ingredients together in a Kitchen Aid or hand mixer with a paddle attachment.

Mix until smooth.

Pour into a loaf pan sprayed with non-stick baking spray.

Bake 60 minutes at 350 degrees.

Cool in pan for 10 minutes; remove to a wire rack to cool completely.