Category Archives: Breads/Rolls

Irish Brown Soda Bread, gluten-free

Over the past year I have been into researching my family history.  It’s been interesting to learn about their occupations.  (On my Papa B’s side there were a lot of stone masons). I have also been finding out about the different nationalities I descend from.  I have found that I’m mainly of English, Swedish, and Danish descent.  My mom is a redhead so I still have hopes of finding Irish in there somewhere so I can have some legitimacy to celebrating St. Patrick’s day.   Until then, I still like to have things such as soda bread, colcannon, and any dessert that has a green hue to it on March 17th.  

Irish Brown Soda Bread (Gluten-free)
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  1. 1-1/2 cups sorghum flour
  2. 1 cup teff flour
  3. 3/4 cup potato starch
  4. 3/4 cup tapioca starch
  5. 1-1/2 teaspoons xanthum gum
  6. 1-1/2 teaspoons baking soda
  7. 1-1/2 teaspoons cream of tartar
  8. 1-1/2 teaspoons salt
  9. 2 tablespoons sugar
  10. 2 tablespoons coconut oil
  11. 1-1/2 tablespoons lemon juice mixed with enough coconut milk (So Delicious unsweetened) to make 1-1/2 cups
  1. Preheat oven to 400˚.
  2. In a large bowl whisk together all but the last two ingredients. Mix in the coconut oil with your hands until it resembles coarse sand. Create a well in the center of the flour and pour the milk in the center. Mix with a fork until just starting combine, then turn out on the counter and knead it until it just comes together.
  3. Form dough into a round 6-7 inches in diameter; place on a greased cast iron pan and cut a cross shape into the top (to let the devil out, of course!). Cook 40-45 minutes, until a toothpick comes out clean. Cool for 30 minutes before slicing.
One Fine Tomato
I remember reading that the red hair of Ireland actually comes from the Viking raiders of Norway and that the Irish had predominantly black hair.  I guess I’m covered there as well as my dad once had black hair (it’s more white now haha).  

Cornbread ‘n Milk

My Papa B  was born and raised in Kentucky.    Something I remember about him was that he was such a hard worker, even when he was past his 60s.  Pretty much the only thing that he seemed to wear was dark blue work overalls with a button-down shirt underneath.    Something that I miss about him greatly is his southern drawl, and the way when his shoulders would shake when he would laugh.  Most people when they laugh really hard, their stomachs’ jiggle.  With my Papa, it was his shoulders.  Something random I remember is how he swore that if you rubbed your finger behind your earlobe and then rubbed that finger over your lips, you would never get chapped lips. I confess, I try it every once in a while.

Papa and Me
My Papa was also good at getting slivers out. This is a picture of him and me after a successful operation.

So why am I spending this time talking about my Papa on Valentine’s Day?  Well, the reason is because my Papa was born on Valentine’s Day.  He died 10 years ago, and as I type that I find it hard to believe that it has already been 10 years since he passed away.  I don’t know why, but ever since he passed away, on his birthday I have cornbread and milk.   I guess it’s because I remember him talking about having that when he was growing up in Kentucky.   They would take day-old cornbread and crumble it in milk and top it with some honey.  So every Valentine’s Day, actually the day before, I make cornbread so that I am sure to have the day-old cornbread needed to make corn bread and milk on Valentine’s Day.

In order to have it though, I had to come up with a gluten-free cornbread recipe and here is what I came up with.    While it’s not a true southern cornbread with it being sweet and not made with bacon grease or lard, it is the type type of cornbread I prefer.  

Sweet Cornbread
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  1. 1 cup cornmeal
  2. 1 cup sorghum flour
  3. 1/2 cup brown rice flour
  4. 1/2 cup potato starch
  5. 1/4 cup tapioca starch
  6. 1-1/2 teaspoons xanthum gum
  7. 4-1/2 teaspoons baking powder
  8. 1 teaspoon salt
  9. 1/2 cup coconut oil, melted
  10. 1/2 cup honey
  11. 1 tablespoon ground flax seed, mixed with 3 tablespoon hot water
  12. 1-2/3 cup So Delicious Coconut Milk, unsweetened, room temperature
  13. 1/2 cup applesauce, room temperature
  1. Preheat oven to 400˚. Spray a 9x13 pan with cooking spray, and set aside. In a large bowl whisk together the dry ingredients (the cornmeal through salt). In a separate bowl, whisk together remaining ingredients (if the honey isn't mixing in, microwave for 30 seconds to heat it up).
  2. Add the wet ingredients and mix until combined. Pour into prepared pan and bake in preheated oven for 24-27 minutes, or until golden. Place pan on a cool rack.
One Fine Tomato
Need a recipe for the actual cornbread ‘n milk?  It’s really complicated.  Crumble a piece of cornbread in a bowl, drizzle honey on top and pour your non-dairy milk of choice on top.  If you want to make it really complex, add a sprinkle of cinnamon.  

‘Sour Cream’ Rolls GF/DF/EF

 Let me start off with saying these biscuits are so gooddeliciousdelectable, A-MAZ-ING.  Since I have gone gluten-free, egg-free, and dairy-free, I have some bread and dinner roll recipes I have been using to fill that humongous ‘bread gap’.  They have, for the most part, been a decent substitute, but these Sour Cream Rolls are bar-none the best rolls/biscuits I have ever had.  Seriously, in all humility, these are the best ever.  I did not miss the gluten AT ALL.  They have a nice crust on the outside, with the fluffy interior that seems to always be lacking in all of the gluten-free rolls I have tried.  

Okay, before I begin waxing poetic on these, here is the recipe.

'Sour Cream' Rolls
Yields 12
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  1. 1 teaspoon kosher salt, plus extra for sprinkling
  2. 3/4 cup sorghum flour
  3. 1/4 cup teff flour
  4. 1/2 cup tapioca starch
  5. 1/2 cup potato starch
  6. 1 tablespoon baking powder
  7. 1/2 teaspoon baking soda
  8. 1-1/4 teaspoon xanthum gum
  9. 16 oz dairy-free yogurt (I recommend So Delicious Cultured Coconut, Plain)
  10. 7 tablespoons of coconut oil, divided
  1. Preheat oven to 425˚ and line a rimmed baking sheet with parchment paper. Combine all ingredients other than cultured coconut and coconut oil in a large bowl. Stir in cultured coconut and 5 tablespoons of coconut oil and mix until combined.
  2. Using a quarter cup, scoop out dough and place on parchment paper 2 inches apart. Brush will remaining 2 tablespoons of coconut oil and sprinkle with kosher salt. Bake for 20-25 minutes, until golden brown. Let them cool on cookie sheet for 15 minutes. Best when served warm.
One Fine Tomato
 Since I found out that gluten, dairy, and eggs, would make me sick, for Thanksgiving dinner I would make sweet potato biscuits to replace my Grandma L’s fluffy, buttery delicious rolls (those I could definitely wax poetic on).  While the sweet potato biscuits were delicious, it still left me feeling like I was completely deprived and missing out (especially since the sweet potato biscuits couldn’t be used for the leftover sandwiches after thanksgiving as they were too crumbly).  

After creating this recipe, however, I no longer feel completely deprived.  There will always be a part of me that yearns for my Grandma’s rolls on Thanksgiving, but this recipe is the closest I have ever come to competing with the fluffy interior of those rolls (plus they can be used for leftover sandwiches).