Gluten Free Hibachi Style Chicken with Fried Rice

Never underestimate a woman and her skillet.  This hibachi inspired dinner is SO good and has all the best flavors of a delicious meal at a hibachi restaurant without the big price tag, or the gluten!

No, you do NOT need a table sized hibachi grill in your kitchen to make this Japanese style meal at home (wouldn’t that be fun though?).  A double burner griddle, large skillet or sauté pan will do the trick.

4 servings

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Ingredients:

  • 12 oz. boneless chicken breast
  • 4 cups mixed vegetables such as peas, carrots, onions, celery, mushrooms
  • olive oil
  • toasted sesame oil
  • 4 tbsp. Tamari, divided
  • 1/4 cup gluten free chicken broth
  • 1/4 tsp. powdered ginger
  • 1/4 tsp. garlic powder
  • 1 tsp. cornstarch
  • 1/2 tsp. toasted sesame seeds, for garnish
  • sliced scallions or chives, for garnish

For the rice

  • 3/4 cup long grain white or brown rice
  • 1-½ cups water
  • 1/4 tsp. salt

For the egg

  • 1 egg + 1 tbsp. water
  • cooking spray

Sake optional 😉

Preparation:

Cook the rice according to package directions, either stove top or in a rice cooker.  You can do this ahead of time, in fact it will be better if you make the rice a day ahead and refrigerate.

Next, prep your ingredients.  Whisk together the chicken broth, garlic powder, ginger powder and cornstarch.  Dice the chicken into 1″ cubes and toss with 1 tbsp. tamari and 1 tsp. sesame oil.  Cut the vegetables into small dice (if using frozen vegetables, thaw them while you make the rest of the dish).  Slice scallions or chives on the diagonal for garnish.

Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat.  Scramble the egg, chop into small pieces and set aside.

Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan.  Add the diced chicken and begin browning.

Turn to finish cooking through.

Transfer the chicken to a bowl and keep warm.  Add the veggies to the same pan with 1 tsp. sesame oil and 1 tbsp. tamari.

When the veggies are crisp tender add back the chicken.  Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.

Finally, add the cooked rice to the pan with the egg.  Finish with 1 tbsp. tamari and 1 tsp. sesame oil and stir to heat through.  Garnish with the toasted sesame seeds and sliced scallions or chives.

Notes ♪♫

♪ Sake is a traditional accompaniment to dining at a hibachi restaurant, but is it gluten free?  For a full run down of which brands of Sake are gluten free please refer to this article from Beyond Celiac.

♫ If you are on a low sodium diet, consider substituting coconut aminos for the tamari in this recipe.  A soy free alternative to soy sauce, coconut aminos are made with coconut tree sap and salt.  A savory seasoning with a salty, umami flavor profile it contains far less sodium than gluten free soy sauce or tamari.

Originally posted 10/27/2022      Updated 08/17/2026

 

 

 

 

Gluten Free Seeded Pumpernickel Bread

This Gluten Free Seeded Pumpernickel Bread is a little different than my usual.  It has a hard, chewy crust and seeds that are baked right into the dough rather than sprinkled on top.  Visual and textural interest aside, it’s delicious!

Rye flour is not gluten free, so as I thought about how to make a gluten free pumpernickel bread, the first consideration was of course, the flour substitution.  I used my favorite gluten free flour blend (see below) and added just the tiniest amount of cocoa and molasses to give it that darker shade, reminiscent of whole grain bread.

The verdict – I was hooked after one bite!

About the flour

Where are my Better Batter fans?  Have you ever tried mixing their Artisan Flour Blend and their Bread Flour together?  I know I’m not the only one who does this.  I used a 50/50 combination in this recipe and wow!  once you try working with this dough you will see why it’s my favorite.

Remember to use my Promo Code MGFC30 for 30% off at checkout!

 

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Ingredients:

Preparation:

You will need a fully active sourdough starter to make this bread.  * If your starter is not quite there yet, then it is fine to add a tiny amount (1/8 tsp.) of commercial yeast to the dough to help it along.  After experimenting with this recipe multiple times, I can attest that adding that little bit of commercial yeast will give this loaf the best rise and texture.

To make the dough, begin by adding the starter, vinegar, molasses, olive oil and water to the bowl of your stand mixer and whisk to combine.  In a separate bowl, whisk together the flours, yeast, salt, cocoa powder and seeds.

You can use different seeds for this bread, for a total weight of 70g.  I really like the way the black sesame seed stands out against the crumb.

With the mixer on low speed, combine the wet and dry ingredients with the paddle attachment.  Increase speed and beat for 3 more minutes to form a smooth dough.

Use a spatula to scrape down the bowl.  It will be stiff.  Cover and let it rest at room temperature for 30 minutes.

After 30 minutes, lightly flour a cutting board or countertop and turn the dough out.  You will be surprised at how you can actually knead this dough with your hands.  Pretty cool for gluten free dough!  Turn the dough onto itself several times, rotating with each turn then pull it toward the center to create tension and shape it into a ball.

Generously flour a 9″ round banneton and place the dough in the center.  Cover and let it proof on the counter for 4 hours, then refrigerate overnight.

In the morning, carefully invert the dough onto a sheet of parchment.  Preheat the oven to 450º with a baking stone.

Carefully brush off the excess flour and score the top of your loaf.  I did a box score.

Place the loaf in a baking dish, sheet pan or directly onto the baking stone.  I baked my loaf in a clay baking bowl for the first 25 minutes then moved it directly onto the baking stone for another 40 minutes.

Reduce the heat to 425º, spray the sides of the oven with water and throw a few ice cubes onto the bottom tray.  The steam will help with the rise and give your loaf and a nice crispy crust.

The bread needs to reach an internal temperature of 210º, don’t guess- use a thermometer.

Allow the bread to cool fully on a rack, then store in a plastic bag at room temperature.  While it cools, you can rotate the loaf every couple of hours, so that the moisture evaporates evenly (no gummy bottom!).

I recommend waiting 24 hours before slicing, to be sure the crumb has set.

This bread toasts up like a dream.  The texture of the seeds and the crispy crust were outstanding.  I wish you could hear the crunch!  I have not had real pumpernickel bread since before my Celiac diagnosis, almost 9 years ago so this was a treat!

If you don’t finish the loaf in a day or two, you’ll want to freeze it.  I wrap the individual slices in plastic wrap and place them in a freezer bag.

Notes ♪ This is a small loaf, perfect for a one or two-person household.  It is as beautiful to look at as it is to eat!  Toast it up for breakfast or use it for sandwiches, croutons or stuffing cubes.

Notes ♫ You can also bake this loaf in a Dutch oven.  Bake covered for the first 40 minutes then remove the cover for 25 minutes longer.

 

Easy Gluten Free Seafood Medley

Where are my seafood lovers?  Today I’m going to show you the easiest dish that you can make in about 15 minutes!  If you happen to be near a Whole Foods store, keep an eye out for their Seafood Medley available in the freezer section.  It has shrimp, scallops, mussels and squid all in a 14 oz. package, no prep needed.  Convenient and just enough for 2 servings.

I didn’t take step by step photos when I made this, because I honestly didn’t think I’d be sharing it with you, but it tasted so good and it was SO easy, that I thought I’d have to add it to the blog.  I had leftover yellow rice from another meal, so this was extra quick.

Dinner for 2

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Ingredients:

Preparation:

Cook the rice in the chicken broth, stirring in the turmeric, salt and butter.  You can do this step ahead of time and refrigerate until ready.

Add 1 tbsp. each of butter and olive oil to a deep nonstick skillet or sauté pan.  Add all of the seafood and sprinkle with Old Bay.  Cook for 2 minutes then add the wine, stir and give the alcohol a minute to cook off.

Next add the cooked rice.  It will absorb any liquid from the seafood and the wine.  Stir until heated through, then garnish with fresh chives and/or parsley.

Notes ♪♫ I am a big seafood lover, and I tend to shop for it in the frozen section.  I find it is often less expensive, and I love that I can get my favorites like salmon packaged in individual vacuum sealed portions.

 

Compound Butter (beurre composé)

What is compound butter? 

Compound Butter, a/k/a Beurre Composé, sounds pretty fancy, doesn’t it?  Like something you would need a culinary degree to make.  Fortunately though, that’s not the case.  In fact, compound butter is simply butter that has been softened and blended with other ingredients.  Phew!

Now that the secret’s out, I’ll show you two of my favorite compound butter variations that I make at home, one for summertime when fresh herbs are growing in the garden and another for winter made with dried herbs.  You can try different combinations of herbs and seasonings to make it your own!

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Herbed Compound Butter

When summer days are here and you have fresh herbs from the garden, this easy compound butter comes together in minutes.  A simple classic to melt over a steak or veggies.  I also love it for cooking scrambled eggs and omelets.

Ingredients:
  • 4 tbsp. softened unsalted butter (1/2 stick)
  • 1 tbsp. minced fresh herbs (I used parsley, chives, sage, thyme)
  • pinch of sea salt (optional, omit for low sodium diets)

Use your favorite herbs here, whatever you like to grow.  Or maybe you get them at the farmer’s market or grocery store.  Just chop the herbs into fine mince and mash them into the butter using a fork, or a mortar and pestle.  Finish with a pinch of sea salt.

You can refrigerate it just like this or roll the butter into a cylinder shape with parchment paper and refrigerate.   When it firms up, slice it into rounds and store in an airtight container.

This butter keeps well in the refrigerator, but I promise you it will disappear quickly!

Garlic Compound Butter

This is the one to make during the winter months, using garlic and dried herbs.  A wonderful spread that is perfect for making garlic bread or for basting vegetables and potatoes.  It can be a nice homemade touch for your holiday breadbasket.  Try serving it in mini ramekins, where each guest gets their own little pat of garlic butter (those who are gluten free will really appreciate this!).

Ingredients:
  • 1 large clove of garlic, peeled
  • 2 tsp. olive oil
  • 4 tbsp. (1/2 stick) unsalted butter at room temperature
  • 1/4 tsp. dried herbs, use your favorites
  • 1/8 tsp. oregano
  • pinch of crushed fennel seed (optional)
  • pinch of sea salt (optional)

Heat the olive oil in a small heavy skillet over lowest heat.  Cook the garlic until it is soft and just beginning to brown.

Remove the garlic and mash it with 1/2 tsp. of the olive oil.  You can use a mortar and pestle, a fork or the back of a spoon.

Combine the garlic mash with the softened butter and remaining ingredients.  I like to use a Tuscan style seasoning blend along with a tiny bit or oregano and fennel.

Mix well to incorporate and let it stand for several hours at room temperature, then place it in an airtight container and refrigerate (or freeze) until ready to use.

Notes ♪♫ Compound Butter can be as simple or as fancy as you want.  Always start with a good quality grass fed butter.  Make it gourmet with grated truffles or minimalist with herbs from your garden.  Sea salt can be added to suit your taste or omitted for low sodium diets.

Originally posted 10/14/2019       Updated 6/30/2026

 

 

Maple Dijon Chicken

This easy sheet-pan dinner comes together in just a few steps, and it is SO good you’ll want to add it to your dinner rotation.  It’s a one-dish, healthy and complete meal perfect for any day of the week!  And with only one pan, cleanup is a snap!

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Ingredients:

  • 5-6 bone in chicken thighs
  • olive oil spray
  • salt and pepper
  • 12 oz. package brussels sprouts, trimmed and halved
  • 16 oz. sweet potato, peeled and cubed
  • 4 tbsp. Dijon mustard
  • 3 tbsp. real maple syrup
  • 2 tbsp. tamari (gluten free soy sauce)
  • fresh thyme and chives
  • 2 tbsp. chopped nuts (I used almonds and pecans)
  • 2-3 tbsp. olive oil for drizzling

Preparation:

Line a large sheet pan with foil, and coat with olive oil spray.  Remove the skin from the chicken thighs and arrange on the baking sheet.  Spread the Brussels sprouts and sweet potato cubes in an even layer around the chicken.  Season all with salt and pepper.

Whisk together the Dijon mustard, maple syrup (use REAL maple syrup) and tamari.

Spoon the mixture over the chicken and veggies, save a little to brush on near the end of cook time.  Sprinkle fresh thyme leaves on the chicken and drizzle olive oil over everything.

Bake for 45-50 minutes at 425º.  During the last 15 minutes of baking, baste the chicken with the remaining Dijon mixture and sprinkle nuts over the veggies.  Remove from the oven and garnish with fresh thyme sprigs and chives.  Bring it to the table just like that, no serving dishes needed!

Notes ♪♫ If you are new to gluten free, be aware that regular soy sauce is fermented in wheat, it is NOT gluten free.  Always check labels on condiments and use Tamari or Coconut Aminos in recipes that call for soy sauce.

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Gluten Free Crab Cakes

Crab Cakes are a New England classic, and I have always loved them.  Of course, they are now off limits (ah breadcrumbs!).  For a while, I had been thinking about making a gluten free version at home, and when I finally put my mind to it, they turned out great!

Like many of my recipes, this one came about because I was missing an old restaurant favorite from before my Celiac diagnosis.  When recreating a recipe, I always aim to get all of the flavor and consistency of the original.  In fact, I consider it the biggest compliment when people say they can’t tell something I made is gluten free.  But the real advantage of making something from scratch is that you control what goes into it.

My Gluten Free Crab Cakes are not stingy with the crab meat (restaurants take note!).  Fresh crab is wonderful, but if like me you are not up for cooking and cleaning a live crab, try using frozen crab meat.  It is a very good alternative and worth seeking out.  Of course, you can use canned if that is what you have available.  Look for Fancy Lump Crab and be sure to check the ingredient label.

If you prep them in advance and refrigerate, you can have this entrée on the table in minutes!

Yield: 5-6 crab cakes (plan for 1 each as an appetizer or 2 as a main course)

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Ingredients:

Preparation:

Chop the garlic and red bell pepper into fine mince.  Sauté 2 minutes in 1 tsp. canola oil.  Set aside and cool to room temperature.

Add the breadcrumbs to a shallow bowl.  In a separate bowl, whisk the egg, mayonnaise, Worcestershire sauce, minced veggies, lemon juice and seasonings in a separate bowl.  Add the potato flakes and whisk until smooth.

Fold in the crab meat and 2 tbsp. (half) of the breadcrumbs.

Using a ¼ cup measuring cup, scoop out the mixture to form 5-6 crab cakes.  Handle them gently and they should hold together (they will be wet).  Carefully roll each crab cake in the remaining breadcrumbs to coat.  Arrange them on a baking sheet lined with parchment and refrigerate for 1 hour.  This will help retain their shape and hold together while cooking.

Heat a non-stick griddle or large skillet over medium low with 1 tbsp. butter and 1 tbsp. olive oil.

Cook the crab cakes for 5 minutes per side.  To get that golden crust, don’t move the crab cakes around until it’s time to flip them over.  Transfer to a baking sheet and put them in a 350º oven for a few more minutes to finish, then lower the heat and keep warm until serving.

Friends, they were so delicious!  The recipe is easy enough, wouldn’t you say?  A lovely appetizer to begin a meal or serve as a main course.  Go on and give it a try, surprise your special someone or treat yourself.

Notes ♪♫ Several of my readers have mentioned that Lea and Perrins Worcestershire Sauce is not gluten free in Canada, as it contains malt vinegar.  (In the US, it is made with distilled white vinegar and is gluten free).  Always check labels!

Originally published 5/26/19, Updated and rephotographed 6/16/26

 

 

Beef Guazzetto – Italian Beef Stew

Would you believe that an Italian dish like this one could be gluten free?  You might be surprised to know, that other than the pasta, there was only one ingredient swap needed to make this meal completely Celiac safe!

It’s true!  There are some recipes that require major modifications, but the vast majority will only need a swap of one or two ingredients to be gluten free.  This Beef Guazzetto, or Italian Beef Stew is a great example.

An economical cut like beef chuck becomes melt in your mouth tender using this slow cooked, braising method.  With today’s soaring food prices, it is a great way to stretch your grocery budget.

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Ingredients:

  • 1 lb. stew beef (chuck), cut into cubes
  • 1 cup gluten free beef broth
  • salt and pepper, to taste
  • 2 tbsp. gluten free flour (you can use rice flour)
  • 3 tbsp. olive oil, divided
  • 1/2 sweet onion, minced
  • 2 small carrots, minced or grated
  • 2 small celery stalks, minced
  • 2 garlic cloves, minced
  • 3 tbsp. tomato paste
  • 15 oz. can crushed tomatoes
  • 1/2 cup red wine
  • 2 bay leaves
  • 1/2 tsp. basil
  • gluten free pasta
  • grated cheese, for serving
  • fresh Italian parsley, for garnish (optional)

Preparation:

If the prep sounds familiar, it’s because the steps are similar to making a Bolognese sauce.  Let’s get started!

First, make a “soffritto” by pulsing the onion, carrot and celery in a food processor or electric chopper.

Dry the beef with paper towels, this helps with browning.

Place the beef cubes in a food safe plastic bag with 2 tbsp. rice flour and shake to coat.

Heat 1 tbsp. olive oil in a Dutch oven and begin browning the beef.  Don’t crowd the pan, brown in batches if needed using an additional tbsp. of olive oil for each batch.

Leave those caramelized brown bits in the bottom of the pan, they are full of flavor!  Set the beef aside and keep warm.

Add more olive oil to the pan with the onion, carrot, celery and garlic.  Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.

Toast the tomato paste for a minute, then stir it into the vegetables.  Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan.  Reduce heat to a simmer and continue cooking until the wine is reduced by half.

Add the beef cubes back to the pan, with the bay leaves.

Stir in the beef broth and crushed tomatoes, cover and simmer on lowest heat for 2-½ hours.

Stir the sauce frequently to be sure it isn’t sticking to the bottom of the pan.  A simmer mat is great for keeping sauces on a low simmer.  As it cooks, you will see the stew gradually thickening.

After 2 hours, this is what it will look like.  You will still have distinct chunks of beef, but some will partially break down and become one with the sauce.  It is incredible!

A sauce like this deserves an extra special pasta.  Check out these Gluten Free Paccheri Rigati – OMG what a find!  I got them from La Piccola Rosa Culinary Classics and believe me they are fabulous.  Check them out!

To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top.  Sprinkle with grated cheese and fresh Italian parsley if available.

Variations: For a splurge, substitute beef short ribs for the stew beef.  At the end of cook time remove the bones and shred the meat.  Or, for a lighter sauce, use veal stew meat with white wine and chicken broth.

Notes ♪♫ Beef Guazzetto, or Guazzetto di Manzo was adapted from an episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs!  If you are thinking that you cannot enjoy your Italian favorites on the gluten free diet, think again.  Or better yet, let me inspire you!

Originally posted 5/28/2022       Updated and rephotographed 5/16/2026

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Gluten Free Bacon and Egg Muffin Cups

If these egg cups look familiar, it’s probably because I have shared a few variations of this recipe over the years, in the form of a quiche, casserole, or muffin.  This is my absolute favorite rendition to date- they are the perfect blend of bacon, egg, potato and cheese. 😋

This recipe is great for family brunches, because you can prep most of it the day before and bake in the morning.  The extra step of par-baking the crust is well worth the trouble because they are DELICIOUS!

Naturally gluten free with no oddball ingredients to purchase, always a plus!

Ingredients:

  • Crust
  • 2 large eggs, beaten
  • 2 cups frozen shredded hash brown potatoes (I used Ore-Ida)
  • 1/3 cup shredded cheddar cheese
  • 1/2 tsp. salt
  • pepper, about 10 grinds

 

  • Filling
  • 2 strips of bacon, cooked and diced
  • 6 large eggs
  • dash of half and half (or milk)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup baby spinach, chopped
  • 2 tbsp. fresh chives

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Preparation:

Take the hash brown potatoes out to defrost an hour ahead of preparing.

Mist a 12-cup muffin tin with cooking spray and preheat the oven to 400º.  Combine the egg, hash browns, cheese, salt and pepper in a mixing bowl and stir together.  Divide the hash brown mixture evenly in each of the 12 muffin cups and press it into the bottom and about 2/3 of the way up the sides.

Par-bake the muffin cups for 12 minutes, remove from the oven and set aside to cool.

Cook the bacon, drain on paper towels and cut into small dice.  Cover and set aside.

For the filling, whisk together the remaining ingredients (eggs through chives).

Note ♪ You can prepare and refrigerate up to this point the night before.  Keep the filling separate until ready to bake in the morning.

In the morning (or when you are ready), preheat the oven to 400º.  If refrigerated, take the muffin tin out and let it sit on the counter 30 minutes before baking.  You should also whisk the filling again, as it will have settled overnight.

Carefully fill the muffin cups to about ½” from the top (they will expand).  Sprinkle the diced bacon over the top and bake for about 20 minutes or until the eggs are set.

Remove from the oven and rest for 10 minutes.  To serve, use a spoon to carefully remove the muffin cups from the pan.  You may need to run a knife or spatula around the edges to nudge them out.

The egg cups were a hit, delicious hot out of the oven, and again later as leftovers.  They keep well in the fridge for several days and you can reheat them in the microwave for a quick meal.  With all my favorite breakfast foods in one dish, this recipe is a keeper!

Notes ♪♫ When planning a brunch menu, I always include a savory dish to balance out the sweeter ones like French toast or muffins.  Check out all my favorite brunch recipes here!

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Gluten Free Chicken and Sourdough Waffle Skewers

Chicken and Waffles, Breakfast on a Skewer!

I tend to stick with the same basic brunch menu year after year, maybe changing an ingredient here or there, but leaning into what I know has worked in the past.  This year for Easter though, I wanted to try something different.

These Chicken and Waffle Skewers were a great addition to my brunch repertoire.  Unlike their full-sized version, you can sample a bite or two and still have room for all the other goodies.  Everyone seemed to enjoy them, and I thought they were great.

6 Servings

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I was featured at the senior salon pit stop

Ingredients:

Waffle ingredients:

Chicken ingredients:

  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic granules
  • ½ tsp. onion granules
  • ½ tsp. paprika
  • 8 chicken breast tenders
  • milk or buttermilk (see preparation)
  • 1 cup cornstarch
  • 1 cup canola oil
  • powdered sugar and maple syrup for serving

Preparation:

For the gluten free waffles, I used the batter from my Gluten Free Sourdough Discard Pancake recipe and adjusted the yield to 6 servings or 6 full-sized waffles.

Just whisk together all of the ingredients and cook on your waffle iron at 350º for 4 minutes.  Cool the waffles on a rack then cut each waffle into 4 pieces.  You can make the waffles the day before and refrigerate them.

Can you use a gluten free waffle mix, or even (gasp) buy frozen waffles?  Of course you can, I won’t tell! 😉

For the chicken, whisk together the first 5 ingredients, salt through paprika.  Cut each chicken tender into 3 pieces, they should be about the same size as your waffle squares.  Place the cut-up chicken in a bowl and add just enough milk to cover.  Sprinkle with ½ tsp. of the spice mixture.

Cover and refrigerate overnight.

The next morning, heat the canola oil in a deep skillet.  Add the cornstarch and the rest of the seasoning mixture to a small bowl.  When oil is very hot, use tongs to pick up one piece of chicken at a time and dredge in the cornstarch, shaking off the excess.  Add to the hot oil and cook until browned on both sides and the internal temperature reaches 165º.  If you’re not sure, use a thermometer.

Don’t crowd the pan, cook the chicken in batches if needed.  As the pieces finish, place them on a rack to drain.

To assemble, arrange the waffles on a serving dish in a single layer (if you made them the night before, pop them into the microwave for 1 minute to reheat).  Top each waffle section with a piece of chicken and secure with a skewer or toothpick.

You can sift a little powdered sugar over the top and have maple syrup to pass around at the table.

Wow, these little skewers were so tasty!  The recipe was a bit of extra work, but I think everyone enjoyed them along with my usual brunch offerings.  As I said before, it was all about trying something different.  And would you believe, I myself had never had Chicken and Waffles before?

Notes ♪ When serving alongside other courses, you can plan on 2 to 4 skewers per person depending on appetites.  I made 2 dozen for a gathering of 6 people and we did have leftovers.  They were great the next day, reheated in the microwave.

Notes ♫ For the waffles, try Better Batter Gluten Free All-Purpose Flour- Use my Promo Code MGFC30 for 30% off your full price purchase!

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Gluten Free Lemon Cardamom Sweet Bread

I have been working on this recipe for quite a while.  I wanted a sweet bread with some texture, not too soft, no gummy center.  Something that would stand up well to making French toast or bread pudding without turning to mush.  After many bakes I was finally happy with this version.  Check out the crumb!  With hints of lemon and cardamom it is perfect for Easter and spring brunches.

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Ingredients:

  • 2 cups milk (I used 2%)
  • 1/2 cup sugar
  • 2 tbsp. unsalted butter
  • zest of 1 lemon
  • 1/2 tsp. ground cardamom
  • 225 g. millet flour
  • 120 g. brown rice flour
  • 143 g. potato starch
  • 45 g. almond flour
  • 52 g. tapioca starch
  • 15 g. whole psyllium husk
  • 2¼ tsp. active dry yeast
  • 1/2 tsp. salt
  • 1 egg, for the dough
  • 1 egg, for egg wash
  • 1 tbsp. water
  • canola oil

Preparation:

Whisk together the first five ingredients in a small saucepan over low heat.  Continue stirring just until the sugar has dissolved, about 5 minutes then set aside to cool.

Combine the flours, psyllium husk, salt and yeast in the bowl of a stand mixer.  When the milk mixture has cooled to room temperature, combine with the dry ingredients and one beaten egg.

Mix the dough for 5 minutes on low speed until smooth and supple, then gather it together in the bowl and let it rest for 20 minutes.

Oil an 8″ round baking dish (I got mine from King Arthur) and spoon in the dough.  Smooth the top with a spatula dipped in warm water.

Cover the bowl with oiled plastic wrap and let the dough rise for 30 minutes while you preheat the oven to 375º.

Just before baking, whisk together one egg with 1 tbsp. water or milk.  Brush over the entire loaf and score the top (reserve the leftover egg for breakfast).

Bake on the middle rack for 40-45 minutes, or until the internal temperature reaches 195-200º (use a thermometer).

Cool in the pan for 10 minutes then transfer to a rack.  You may need to run a knife around the edges.

Let the loaf cool for at least 6 hours before slicing.  Letting it rest overnight is even better, store in a bread bag once it has completely cooled.

Here’s my breakfast, the perfect French toast with a side of bacon!

Notes ♪♫ I adapted this recipe from my Gluten Free Millet Bread, which has a softer texture.  If you prefer a soft loaf for sandwiches, check out this recipe.

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