My youngest is struggling with a restricted diet at the moment due to high histamine levels which means she can’t have yeast or sourdough bread. So, I’ve been scrolling back through my recipes to try to think of what to make for her. This one is just the ticket. I refreshed this old recipe and just pulled a loaf out of the oven for her this morning. My house smells delicious and now my only problem is how to keep the other kids from eating it all before she gets some.
5 Minute Biscuit Bread Recipe for Low Histamine Diets:
In a medium sized mixing bowl combine the following:
2 cups all purpose flour
1 1/2 cups whole wheat or spelt (best if freshly milled)
1 tsp salt
2.5 tsp baking powder
Give it a quick stir and then add…
2 tbsp honey
1 tbsp molasses
1/4 cup oil
2 cups water
Stir until all the ingredients are just moistened. Pour into a greased loaf pan. Bake at 400 degrees for 15 minutes, then reduce the heat and bake for 50 minutes or until it tests done in the center with a toothpick.
This recipe mixes up super quick and is a great alternative when you can’t have yeast or sourdough but want a yummy slice of bread.
Merry Christmas everyone! 🎄 I hope you all had a joy filled Christmas day! And even if you struggled through the day, which is sometimes our reality with unfulfilled hopes and broken families, I hope that you could focus on the joy of Jesus even if your Christmas was filled with sadness or did not meet your expectations in some way.
Grandma and Grandpa came to our house for Christmas this year and the tree looked like it was going to explode once they added all their presents. The kids had a good day and the day went fairly smoothly for me with meal prep and keeping everyone fed.
What were my best Christmas presents this year? Look in the tree branches and you’ll see one of them. It was such a treat to get Homesteading Family’s new gluten-free book in the mail on Christmas Eve. 📖 Many people put in so much work to bring it about. My contributions of developing the recipes was done over a year ago so seeing it finally come together in print was a such a nice Christmas present!
But as nice as it was to see this book in print, I told my husband that the thing I really wanted for Christmas this year is a week to just be a house wife and putter.
We moved in May and spent most of our summer getting the new house liveable inside. Once the new homeschool year and kids activities were in full swing, I’ve barely been able to keep up with the basics much less getting the house organized the way I want them, or having time just to stop and think for that matter. Most of the unpacking is finally done now but the organization and systems are not in place yet at our new house, particularly in the kitchen, apothecary, and garden areas.
So my husband and I are taking advantage of having grandma and grandpa around and plan to go out to lunch for a planning session between the two of us to set our goals and what we hope to accomplish at the new house for the upcoming year. Then we have planned to delay the start after the first of the year so that I can have a week with no school to just putter! Yay!
The kids will help with some of the meals and I’m on purpose not going to go anywhere so that I can just be at home. I even stocked up on groceries last week so I don’t have to go to the store either. I just want to stay home. I’ve been wanting this for so long and I’m so excited!
I hope some of you have found time to putter a bit over the Christmas and New Year’s holiday as well. I think puttering is becoming a lost art which is sad. Puttering is something that brings the heart of the housewife, her creativity, and beauty into the home.
This recipe came about by accident. I was experimenting with recipe that I could use for Christmas morning as a gluten-free sweet roll option, and happily my mistake turned out delicious. The nice thing is that this recipe is really a three-in-one recipe. With the same base recipe you can make a delicious gluten-free sweet roll or biscuit either egg nog or cinnamon roll flavored, but one little tweak and it is an excellent whole grain gluten-free English Muffin.
So if you have any leftover egg-nog from Christmas Eve, pull it out of the fridge and give this recipe, or one of its variations a try.
Gluten-free Sweet Egg Nog Biscuit Recipe:
Combine the following into a bowl:
1 egg yolk
2/3 cups egg nog
3 tbsp oil
1/2 tsp salt
2 tsp lemon juice
Whisk to combine.
In a separate bowl add…
1/2 cup sweet rice flour
1/2 cup tapioca starch
1/3 cup teff
1 tsp baking powder
1 tbsp frozen or hard butter, grated into flour
After the butter has been stirred into the flour add your liquid ingredients and stir until all the flour is combined and the batter has a light and fluffy texture. It should be the texture of a thick cake batter. Add more flour or liquid as needed. Cover and let the batter rest for 30 minute. Don’t skip the rest period or the final texture will be sub-par.
Preheat the oven to 375 degrees. Pour into greased crumpet rings laid out on a cookie sheet over parchment paper. (I like reusable parchment paper. Have you tried it?)
Bake at 375 for 20 minutes. Gently remove from rings and cool on a wire cooling rack.
These are delicious served warm with butter and a little sugar sprinkled on top.
Cinnamon Roll Biscuit Recipe:
For this version make the following changes to the above recipe.
Add 1 tsp cinnamon to the dry ingredients.
Use 2 egg yolks rather than one, 1/2 cup heavy cream, 1/4 cup of milk, and 4 tsp of sugar in place of the egg nog.
Gluten-Free English Muffin Recipe:
Follow the base recipe at the beginning of this post adding 2 egg yolks and subbing 1/2 cup of heavy cream and 1/4 cup of milk for the egg nog plus 1/2 tsp of sugar.
Whichever variety of these recipes that you choose, they will turn out dark in color due to the teff, so they will have the appearance of whole grain biscuits. If a lighter appearance or flavor is desired substitute millet for the teff flour.
Enjoy and Merry Christmas everyone! 🎄
If you missed the launch of The Art of Gluten-Free Homemade Bread, this is the gluten-free book that I wrote for Homesteading Family. It was so popular that it sold out in less than a week but you can get the digital copy or sign up for the wait list for a physical copy at the link above.
For those of you that have made my fermented lemon cranberry relish, pull out whatever you have left from Thanksgiving and use for it for your Christmas parties. 🎄
I improvised this yummy Christmas punch for my daughter’s Christmas party. It was super easy and delicious too!
Cranberry Orange Cinnamon Christmas Punch Recipe:
1 bottle of apple juice 1 – 2 liter bottle of Sprite 3 heaping spoonfuls of cranberry relish 3-4 cinnamon sticks Slices of 1 large or 2 small oranges
This punch is delicious! It’s best if you add everything but the sprite and let it chill overnight and then add the Sprite right before serving. It’s also super quick to mix up more when your bowl runs low. Just combine everything together again and you’ve got another bowl ready to go.
And if you need to avoid refined sugar, try this sugar-free modification…
If you need to omit refined sugar, simply follow the recipe above, but instead double the amount of lemon cranberry honey relish that you add, and use orange flavored seltzer water instead of Sprite and you’ll have a yummy holiday punch with no refined sugar.
I developed this sourdough bread recipe for a friend who requested a “Seedy Loaf.” I’d never tried this with gluten-free before, but it turned out quite nicely and she requests one every week.
Gluten-Free “Seedy” Loaf Recipe:
Whisk the following in a small mixing bowl:
1 cup of gluten-free sourdough starter
2 tsp salt
2 tbsp oil
2 tbsp honey
2 1/2 tbsp psyllium husk
2 cups water
Whisk together and let the mixture sit for 15 minutes to thicken. While your mixture is resting, collect the rest of your seeds for soaking. In a small bowl measure out…
1/3 cup pumpkin seeds
3 tbsp of hulled sunflower seeds
Cover the seeds in the bowl with water and let them soak until just before your bread is ready to go into the oven the next day.
Now back to your mixing bowl. To the liquid mixture add…
1/4 cup quinoa flour
1/3 cup brown rice flour
1/3 cup arrowroot powder (or tapioca starch)
1/3 cup potato starch (or cassava flour)
1/3 cup sorghum flour (or chickpea flour or oat)
1/4 cup millet (or sorghum)
1/4 cup teff (or buckwheat)
1 tsp poppy seeds
Mix together until there are no more lumps. Batter should be the texture of a very thick pancake batter or thick oatmeal. If it is too thin add a little more of one of the flours until the correct texture is achieved.
Cover your bowl with a damp tea towel or lid and refrigerate for 24 hours.
On Bake Day:
Preheat the oven to 450 degrees. Drain the water from your soaked seeds. Remove your bowl from the fridge and add your seeds to the batter. Mix well until they are all distributed. Then pour your batter into a greased loaf pan.
Next, with a rubber spatula, gently press down around all the edges about 1/4” pulling the batter at the top just away from the edge of the pan. This will help with the rise.
Immediately transfer to the hot oven. Bake for 1 hour. Internal temp when done should read 210 degrees on a digital thermometer. If it is not done, bake for 10 more minutes. Cool overnight or for 12 hours before slicing so that the texture of the bread can set.
The Art of Gluten-Free Homemade Bread Book by Homesteading Family:
It’s finally available! I created these recipe for Homesteading Family and the book is available just in time for Christmas. Order your copy from Homesteading Family!
And if you want a wheat based bread class that covers it all – yeast, sourdough, fresh milled flour, sprouting, and ancient grains, check out Homesteading Family’s The Art of Homemade Bread Course. Carolyn taught me how to make bread and sprout my grains. It’s the most comprehensive course I know of.
The book I wrote for Homesteading Family is now available. The Art of Gluten-Free Homemade Bread is available now. The ordering window for the book is only available once a year so get yours early while they are available! The fort run sold out in a week, so grab yours now. They won’t last long.
Tomorrow Homesteading Family is hosting their last webinar of the year. This time it is on Pressure Canning. I don’t remember them ever covering this topic before, so if it’s something you are curious about or have wanted to try, click the link above to sign up!
These are sweet little treats that are light with a slight nutty flavor. They are the perfect treat on their own or with some butter and jam or honey.
Gluten-Free Popover or Dutch Baby Pancake Recipe:
This recipe is quick to mix and bake. Combine the following in a small mixing bowl:
1 cup of heavy cream or half and half
3 egg yolks
1/2 tsp salt
1/2 tsp vanilla
4 tbsp sugar
Whisk until combined. The egg yolks add softness and some binding properties. The cream adds the liquid and fat. Next add…
1/4 cup millet
1/4 cup tapioca
1/4 cup white rice flour
1.5 tsp baking powder
1/2 tsp cinnamon
Mix with a rubber spatula until there are no more lumps. Let the batter sit for 10 minutes and then check the texture. It should be the texture of a smooth, soft icing.
Spoon into a greased mini muffin pan or I used these mini stainless steel ramekins to bake mine. They are the perfect little mini bite size.
Bake at 400 for 20 minutes. Remove and cool.
Enjoy these little bites for an afternoon treat, quick breakfast, or dessert. If you want to bake as regular sized muffins, spoon into the greased pan and bake for 25 minutes.
This recipe makes about 9 mini popovers or 4-5 large ones.
This is such an easy way to make baked potatoes. I hardly ever heat up my oven to cook baked potatoes anymore. It’s especially nice in the summer when you don’t want to heat up the kitchen. And around the holidays when 5 other dishes need to be in the oven at the same time, it’s a lifesaver. Pull out your IP and free up your oven this week for that Thanksgiving Turkey. 🦃 But, it’s truly a time and energy saver as it cooks 3 times faster than the oven.
Instant Pot Baked Potato Recipe:
I feel like I can hardly even call this a recipe. Just wash your potatoes, set them on top of a metal trivet in the liner of your Instant Pot Add 2 cups of water to the liner (this is the minimum water needed for an 8 quart Instant Pot). Seal the vent and cook on High Pressure using the following times based on the size of your potatoes:
Potato Cook Times based on Size:
X-Large Potatoes: 15 minutes
Large Potatoes: 12 minutes
Medium Potatoes: 10 minutes
Small Potatoes: 8 minutes
Tiny Potatoes: 6 minutes
It takes about 10 minutes for the water to heat up so that the pot will come to pressure.
10 minutes + cook time = much faster than the oven!
When the cooking time is complete, depressurize immediately or let the pressure reduce naturally. It doesn’t really matter either way for this recipe.
Holiday and Sunday afternoon time saver:
This is really a great way to cook baked potatoes for a holiday meals when your oven may be otherwise occupied with other dishes. Or set this up in advance as early as the night before using the Delay Start feature on the IP and you’ll have hot baked potatoes ready for lunch when you come home from church on Sunday morning! 😊
Pro Tip: Try to use potatoes that are the same size to promote even cooking. If you use a mix of tiny potatoes and really big ones, the little ones may turn to mush, or the big ones will not be cooked all the way through.
We make egg free cakes all the time since my son can’t have egg whites. I have my favorite wheat based version of this (search for “cake pan cake” in the search box if you are interested in those. Here’s a gluten-free pumpkin spice version that is also egg-free, and dairy free that we made into cupcakes. Consider making these as an allergy-friendly dessert option for your Thanksgiving guests. And if you are looking for more good, reliable, healthy gluten-free recipes, scroll to the end. I have news on Homesteading Family’s new gluten-free book.
Gluten-Free Pumpkin Spice Cupcake Recipe:
Add the following into a medium mixing bowl:
1/2 cup potato starch (sub arrowroot or tapioca starch)
1/2 cup chickpea flour (sub sorghum, oat or other legume flour)
1/2 cup white rice flour (sun brown rice flour)
1/2 cup almond flour (sub other not flour)
1 tsp salt
2 tsp pumpkin pie spice
1.5 tbsp psyllium husk
1/3 cup brown sugar
Stir to combine. Make 3 small wells or depressions in the flour and add the following….
1/3 cup olive oil
1 tsp vanilla
1 tbsp apple cider vinegar
Over all that pour 1 cup cold water.
Whisk it all together until smooth. Cover the bowl and let it sit for 15 minutes.
After the rest evaluate the texture. It should be like a thin cake batter. It should be thick and not watery but thin enough to fall off your spatula. When I came back to my batter after the rest period it was thicker than it should have been so I added 1/4 cup more water 2 tbsp at a time until the texture was correct.
Spoon into muffin cups. Bake at 375 degrees for 15-18 minutes until browned. Cool completely before icing or serving.
Add some homemade pumpkin frosting and they are delish! 🎃
So, did you know that Homesteading Family is coming out with a new Gluten-Free book? The Art of Gluten-Free Homemade Bread should be released to the public some time this winter, unless you are a member of Homestead Kitchen that is, in which case you have early access to the e-book already. But Carolyn is offering a FREE bread webinar.
Want to make bread like this? Check out Homesteading Family’s free bread webinar! Just in time for Thanksgiving too. Carolyn gives away lots of great info. She taught me to make bread and can teach you too! Her classes are the best! And I hear that there may even be talk of the new Gluten-Free book which you can get early access to if you are a member of Homestead Kitchen.
Remembering Maggie Lane 