Bostini Cream Pie - Gluten Free

The October Daring Baker's Challenge

Mary from Alpineberry chose this month's Daring Baker's Challenge. She first tasted it twelve years ago in San Francisco and later the recipe was published in the San Francisco Chronicle newspaper. The recipe was developed by Donna Scala and Kurtis L. Baguley of Bistro Don Giovanni's restaurant in San Francisco. It was the San Francisco Chronicle's award winning recipe for 1996. Donna Scala is the owner of Don Giovanni's restaurant and Kurtis Baguley is now the Executive Pastry Chef of the Grand America Hotel in Salt Lake City where he serves a Bostini Trifle.

The original portions of this recipe were quite large, so I divided it into quarters. It made 5 small Bostini Cream Pie's.

Recipe

Custard

3 1/2 Tb lite coconut milk*
2 Tb cornstarch
1/2 beaten egg
2 yolks
3/4 cup + 3 1/2 Tbs coconut milk*
1/2 tsp vanilla extract
2 Tb agave syrup

Orange Chiffon Cake

3 Tb brown rice flour
3 Tb sweet rice flour
3 Tb chestnut flour
3 Tb arrowroot starch
3 1/2 TB superfine sugar
1/4 + pinch baking powder
1 1/2 Tb coconut oil
1 egg yolk
3 1/2 - 4 1/2 Tb fresh orange juice
1 1/8 tsp orange zest
1/4 tsp vanilla extract
1 tsp kudzu/kuzu powder, dissolved in the orange juice
2 egg whites
1/4 tsp cream of tartar

Chocolate Glaze
2 oz. semi sweet chocolate
2 oz. butter or coconut oil

Making the Custard

1. In a small bowl, pour the lite coconut milk and cornstarch and stir until smooth.

2. Dump in the whole egg and egg yolks, then whisk until smooth.

3. In a saucepan, pour in the coconut milk, vanilla extract and agave syrup. Slowly bring to a boil. As soon as it has come to a boil, pour several spoonfuls into the egg mixture to temper it. Whisk to combine the liquids. Slowly pour the tempered egg mixture into the saucepan. Constantly stirring, cook the cream mixture until the liquid has thickened.

4. Strain the custard and pour into 8 cupcake foils. Place in the refrigerator to chill.

Making the Chiffon Cake

1. Preheat the oven to 325 degrees Fahrenheit. Place 8 cupcake foils on a cookie sheet that are the same size as the ones used for the coconut custard.

2. In a large bowl, sift together the flours, sugar, baking power and salt. Dump in the coconut oil, eggs yolks, orange juice, zest and vanilla extract, stir until smooth. Take care not to overbeat.

3. In a large bowl or the bowl to your mixer, beat the egg whites until frothy. Dump in the cream of tartar and beat until soft peaks form.

4. Fold the egg whites into the cake batter. Then pour the cake batter into the cupcake foils.

5. Bake for 20 to 25 minutes or until the cake top springs back when pressed with your fingertip. Cool the cakes on a wire rack. After they have cooled down, cover them with a towel so that they will remain moist.

Making the Chocolate Glaze

1. In a small saucepan, dump in the butter and heat it until it just starts to bubble. Remove from the heat and add the chocolate. Stir the butter and chocolate together, so that the chocolate will melt. Work the chocolate in until the mixture is smooth. If your sauce is a little lumpy, go ahead and strain the glaze.

2. When ready to build the Bostini Cream pie, make sure the chocolate glaze is warm.


To Make Bostini Cream Pie
1. On a plate, place down one chiffon cake layer making sure to remove the cake from the cupcake foil.

2. On top of the chiffon cake, place one of the coconut custard cups. If your custard did not completely firm up, scoop it out with a spoon and place on top of the cake.

3. On top of the coconut custard, place another layer of the chiffon cake. Remove it from the cupcake foil.

4. Drizzle with the warm chocolate glaze. Makes 4 Bostini Cream Pies.

What did my family think of Bostini Cream Pies? My children liked the chocolate sauce and my daughter liked the coconut custard. Neither one of them cared for the cake. My husband was in heaven as Boston Cream Pie is one of his favorite desserts. My husband and I thought that all together the Bostini had a nice flavor, but while the chocolate glaze and coconut custard were delightful, the cake was not our favorite.

Thank you Mary for a great challenge!

* Note: You can find two different types of coconut milk at your local health food store or Whole Foods, lite coconut milk that can be poured straight out of the can or coconut milk that you will need to remove the top of the can to remove. Coconut milk is very thick with some liquid that has usually settled at the bottom of the can. Before using the coconut milk, remove it from the can and place into a medium sized bowl. Stir it together before measuring out the quantity you need for a recipe. (I purchased my lite and regular coconut milk from my local Whole Foods where it was located in the Asian Foods section.)

Pumpkin Leek Soup - Gluten Free

The leaves have begun to change and are showering the landscape with their bright colors. Pumpkins are covering the ground all around the vegetable market along with yellow, orange and burgundy Chrysanthemums. The Fall vegetables are arriving at the market, leeks, spinach, and squashes. With Fall all around me and my chilly toes talking to me, I wanted to make a warm hearty soup for my family to enjoy.

I had brought home a number of leeks as they have a delicate and sweeter flavor than onions. Leeks have manganese, Vitamin C, iron, folate, Vitamin B6 and very few calories. Leeks can be used a wide variety of ways from chips, soup or tarts.

Leeks are relatively new to the Americas where they were only in use by 1775 by both the colonists and natives, but they have been used throughout history. There is evidence from tomb paintings that the ancient Egyptians and Mesopotamians cooked with them. Notably, they were a favorite of the Emperor Nero, who liked them in his soup and ate so many he became known as Porrophagus or leek eater. They are so beloved by the people of Wales that they are one of their national emblems.

To prepare your leeks, trim away the wilted or damaged leaves from the outside. Trim away the tops of the leaves. Then cut the leek in half beginning at the end of the white part and going all the way to the end of the leaves. Next, turn the leek over and repeat the last step so that the green leaves are cut into quarters. Fan out the leaves and wash the leek under running water to remove the dirt. After chopping the leek you may find dirt in between the white layers. Place the chopped leeks in a colander and rinse well to remove the dirt. If you would like to see how this is done, visit Jacques Pepin's website for a video on how to clean leeks.

I made the Pumpkin Leek Soup recipe from Colavita, but I needed to make a couple of adjustments for time and personal flavor preferences. This is a robust soup, filled with the flavors of leeks, pumpkin and spices. I served it with warm gluten free rolls and a light salad of mixed baby greens. It was a delightful meal to sit down to on a cool fall evening.

Recipe

1 Tb butter
1 1/2 tsp olive oil
1 medium leek chopped
2 cups chicken broth
1 1/2 cup canned pumpkin
2 Tb dry white wine
1/4 tsp sea salt
1/4 tsp ground sage
pinch rosemary leaves
1 Tb chopped pecans

1. In a skillet, saute the chopped leek in the butter and olive oil until they have softened. Pour in 1 cup of the chicken broth and bring to a simmer. Reduce the heat and allow the leeks to cook for about 10 minutes.

2. In a stock pot, pour in the rest of the ingredients and the leek broth mixture. Bring the soup to a simmer and cook for 30 minutes. Garnish with chopped pecans and serve warm.

What did my family think? My children weren't fond of the flavor of the soup, as they didn't like the spices. My husband and I thought it was warm and delightful.

Upside Down Pear Pancake - Gluten Free

I have been looking forward to the arrival of the Seckel pears at our vegetable market. Picked just before they are totally ripe, so that you can allow them to develop to their peak flavor on your counter. Seckel pears are little gems of sweetness that are decadent enough on their own to be served as a dessert. However, since I had brought home several pints of Seckel pears, I wanted to do something different with them.


I settled on an upside down pear and vanilla pancake recipe from Epicurious.com, that I altered to be gluten free. I used ground Plantago (psyllium) seeds as my binding agent. Yes, you were thinking correctly, it is the same ingredient that allows Metamucil to do it's work. Some varieties of plantago are the weeds you try so hard to remove from your yard and are also beloved by some species of Lepidoptera larvae. It was believed to have been brought to the Americas by the Spanish and spread either through the sand used for ballast or from the soles of their boots.

Plantago seeds contain fiber, protein and triglycerides. Some people can have an allergic or asthmatic reaction to consuming plantago (psyllium seeds). If you decide you would like to use psyllium on a regular basis and take certain herbal supplements, vitamins or medications you should be aware that there might be some interactions, so make sure to check with your personal physician before using it.

Ground Plantago seeds make a wonderfully gooey gel. You can use it to bind together gluten free baked goods and at the same time increase the amount of fiber the baked good contains. Chef Bo Friberg notes that psyllium can be used as a vegetable based stabilizer for sorbets in his book, The Professional Pastry Chef. Would it work also work for gluten free baking? It was time for some kitchen chemistry.

In this recipe, I used 2 teaspoons of ground Plantago seeds soaked in 1 1/2 teaspoons of water to see if it had enough strength to hold the pancake together. As you can see from the above slice of pear upside down pancake, the gel held the pancake together and allowed me to remove a slice without crumbling.

To use Plantago seeds as a stabilizer you will need to grind them in either a spice or coffee grinder. They have an extremely hard outer shell which proved to be too hard for my small mortar and pestle. I purchased my Plantago seeds from Native Seeds/SEARCH.

Recipe

1 tsp vanilla extract
2 Tb agave syrup
1/2 cup soured lite coconut milk*
2 large eggs, beaten
2 tsp ground psyllium (plantago) seeds, allowed to gel in the water
1 1/2 tsp water
4 Tb melted butter or coconut oil
1/3 cup brown rice flour
1/3 cup sweet rice flour
1/3 cup arrowroot starch
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
5 ripe Seckel pears, peeled and sliced thin
Turbinado sugar to cover bottom of pan

1. Preheat the oven to 400 degrees Fahrenheit and line a 10 inch pie pan with parchment paper.

2. Sprinkle just enough Turbinado sugar over the bottom of the parchment paper to cover it. Cover the Turbinado sugar with the thinly sliced Seckel pears and arrange in a circular or another pleasing pattern.

3. In a large bowl, dump in the first seven ingredients and stir together.

4. In a small bowl, dump in the flours, salt, baking powder and baking soda then stir together.


5. Slowly add the dry ingredients into the large bowl of liquid ingredients. Take care not to stir too much, only stir until it is just blended and stop. Pour the pancake batter over the Seckel pears in the pie pan.

6. Bake for 15 minutes at 400 degrees Fahrenheit, then reduce the heat to 350 degrees and bake 10 minutes more or until the center is firm when touched. Remove from the oven and allow to cool.

7. Place your serving dish upside down on the pie pan. Holding both dishes tightly, flip them over so that the pie pan is now laying upside down on the serving dish. Remove the pie pan and set aside. Slowly peel the parchment paper off the pancake. Serve with warm maple syrup.

What did my family think of the upside down pear pancake? It was a hit with all of us. The kids liked it best when it was served with warm maple syrup. This recipe is a keeper.

*Note: To sour coconut milk, add 1 Tb of vinegar to 1 cup of coconut milk. For this recipe, you add 1 1/2 tsp vinegar to 1/2 cup coconut milk in order to sour it.

Agave Pumpkin Muffins

Since my family has type II diabetes I have been following a diet lower on the Glycemic index for several years. However, over the last six months I have begun to have episodes of reactive hypoglycemia due to my hypothyroid condition. This has meant I have needed to work on lowering the Glycemic index of the foods I eat, once again.

I have been altering my family's favorite recipes, replacing the sugar with agave syrup, because it is lower on the Glycemic index. One of the first recipes I chose to work on was pumpkin muffins, because my children adore them. I topped some of them with pine nuts and pumpkin seeds that my husband and I thoroughly and enjoyed.

Recipe

1/3 cup vegetable shortening
3/4 cup agave syrup
2 eggs, slightly beaten
1 cup pumpkin (fresh or canned)
2/3 cup brown rice flour
1/3 cup chestnut flour
1/3 cup arrowroot starch
1/3 cup sweet rice flour
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp ground cloves or nutmeg
1 tsp cinnamon
1/2 tsp salt
1/3 cup water
1 1/2 tsp kudzu/kuzu powder (dissolved in water)
Optional: 1/2 cup chopped pecans, pine nuts or pumpkin seeds

Servings: 14 muffins

1. Preheat the oven to 325 degrees Fahrenheit and place 12 silicone muffin cups on a cookie sheet.

2. In a mixing bowl, dump in the vegetable shortening and cream it on medium speed. Pour in the agave syrup and mix.

4. Dump in the pumpkin and eggs, then beat on medium speed.

5. Slowly add the flours, baking powder, soda, spices, salt and water with kudzu dissolved in it. Mix on low speed just until blended. Pour batter into silicone cups.

6. Bake for 30 minutes. Allow to cool before serving.

What did my family think about pumpkin muffins made with agave syrup? My family thought they were delicious and ate them up in a few days. I thought they were fabulous and they didn't bother my reactive hypoglycemia at all.

Swiss Chard with Garlic Mustard Vinaigrette

My local vegetable market had freshly picked Swiss chard. The leaves were young and tender and a vibrant green. Naturally gluten free, Swiss chard is a versatile leafy green vegetable. It is a member of the goosefoot family, along with beets and spinach. The leaves and stems are edible, but the roots are not.

The leaves can be used like those of beets or spinach, i.e. boiled, braised, sautéed, steamed, and roasted. The stems can be cooked and used like asparagus. Swiss chard can be used in quiche, soups, salads, stuffing and sauces.

The World's Healthiest Foods website, from the George Mateljan Foundation, regards Swiss chard as one of nature's super star foods. It is high in Vitamins K, A & C, and an excellent source of minerals and fiber. The Nutrition Database also notes that chard has calcium, iron, protein and is low on the Glycemic index.

Swiss chard is available in many areas year round, although it is generally at it's peak June through August. You can store your unwashed chard in the refrigerator for several days and the stalked longer if they are separated from the leaves. There are a variety of ways to use chard in a recipe, such as Mediterranean Swiss Chard, Sauteed Swiss Chard Ribs with Cream and Pasta, Swiss Chard Tart with Roasted Pumpkin and Basil, Swiss Chard Pesto and Swiss Chard Spanakopita.

The young leaves of the Swiss chard I had picked up at the vegetable market to be peppery rather like argula. I thought a hearty mustard would go well with it and that was the inspiration behind my Swiss Chard Salad with Garlic Mustard Vinaigrette.

Vinagrette Recipe

½ cup olive oil
2 Tb vinegar
2 Tb German style mustard
¼ tsp + dash black pepper
½ tsp + dash sea salt
1 minced garlic clove
¼ tsp garlic powder
Dash onion powder
½ tsp minced onion

In a medium sized bowl, pour in all the ingredients and whisk. Store in the refrigerator.

What did my family think of the Swiss Chard and the Garlic Vinaigrette? My children didn't care for the taste of the chard, nor did they like the garlic mustard vinaigrette. It was way too spicy for them. My husband and I, on the other hand, thought the chard had a wonderful peppery bite and it was particularly good with the mustard vinaigrette. We've gone back to the vegetable market to buy more Swiss chard as we ate the first batch we bought all up.

Yeasted Banana Nut Waffles & Agave Coconut Cream - Gluten Free

Since the times of the ancient Greeks, people have been eating cakes flattened between two cooking plates. By the thirteenth century we began eating waffles after a craftsman had the idea to create honeycombed plate.

The Belgian waffle is thicker than the traditional American waffle, because it uses yeast rather than baking powder and soda. Brussels waffles became popular at the 1960 World's Fair in Brussels, when they were served by restauranteur Maurice Vermersch. His Brussels waffles were made from one of his wife's recipes. Maurice was so successful at the fair that he decided to go to the 1964 World's Fair in New York. Once in Queen's he renamed his pastry the Belgian waffle.

I was inspired by an article in The Daily Gullet, by Matthew Amster-Burton, titled "Desperate Measures: Waffles, Breakfast With the King." Like Matthew, I always forget that I would like to have waffles in the morning, actually make that my entire family. Light, crisp and filled with syrup, they are a soul satisfying way to start the say. So I took Matthew's advice and started up a batch of gluten free banana nut yeast waffles.

I couldn't wait to start cooking when I woke up. Armed with a hot cup of tea, I warmed up the waffle iron and gathered my kitchen tools. The aroma was so enticing, I quickly had company in the kitchen. Our Shetland sheepdog, came in and laid on my feet while I was cooking. This batch of waffles turned out beautifully. I served them with either warm maple syrup or Agave Coconut Cream. Either way, the waffles were delicious.
Recipes

Banana Nut Waffles

1 cup brown rice flour
1/2 cup chestnut flour
1/2 cup arrowroot starch
1/2 cup sweet rice flour
1 tsp Plantago seeds (psyllium seeds)*
1/4 tsp salt
1 package dry active yeast
1 cup water (110 to 115 deg Fahrenheit)
1 cup lite coconut milk
4 Tb butter, melted
4 Tb coconut oil, melted
2 eggs, lightly beaten
3 Tb agave syrup
2 mashed bananas
1/2 cup chopped pecans

Agave Coconut Cream

1/4 cup coconut milk
1 Tb agave syrup

Waffle Instructions

1. Pour the yeast into the warm water and set aside to proof for ten minutes.

2. In a large bowl, dump in the flours, plantago seeds and salt then stir. Then pour in the coconut milk, yeast and water, butter, coconut oil, eggs and agave syrup. Stir the mixture together.

3. Cover the batter and set aside in a warm location for about one hour, if you want to use the batter right away. If you want to use the batter the next day, cover the batter and place in the refrigerator. The next morning allow the batter to come to room temperature before using.

4. Preheat your waffle maker and cook according to the manufacturer's instructions. Makes 6 waffles.

Agave Coconut Cream Instructions

1. Pour the coconut cream into a small bowl. Whisk until the cream is slightly fluffy.

2. Dump in the agave syrup and whisk. Serve with Banana Nut Waffles.


What did my family think of the waffles? They were a hit. Everyone of us thought they were great. My children didn't care for the agave coconut cream on their waffle, they preferred the maple syrup. My husband and I enjoyed the coconut cream on the waffles. This recipe is a keeper.

* Note: I purchased my Plantago Seeds (Psyllium seeds) from Native Seeds/SEARCH.

Chestnut and Celeriac Soup

Rich and hearty soups are staple fare at my home when fall weather arrives. Warming you from the inside out, these types of soups can chase the chill from your body just like a toasty radiator. I'm always looking for ways to stay warm when chilly weather hits and new soups for us to try.

While I was at the vegetable stand, I picked up a celeriac, some parsley roots and sweet potatoes that I thought would be wonderful together in a soup. After looking through my collection of cookbooks, I was inspired by a recipe for sweet potato and celeriac soup in Vegetables: from Amaranth to Zucchini by Elizabeth Schneider. I used celeriac, parsley root, sweet potatoes, shallots, celery and chestnuts to create a delightful fall soup.

Recipe

2 cups chopped celeriac
1/2 cup chopped parsley root
1 cup chopped celery
2 cups chopped sweet potato
1/2 cup chopped shallot
3/4 cup chopped roasted chestnuts
1 quart vegetable broth
2 1/4 cups water
2 tsp sea salt
dash black pepper
1/2 tsp ground nutmeg

1. In a stock pot, pour in the first ten ingredients. Cook until the vegetables are tender.

2. Puree the soup in a food processor and then return it to the stock pot to keep warm.

3. Add the nutmeg then stir. Garnish with celery leaves and chopped roasted chestnuts.

What did my family think about the soup? My husband and I thought it was delicious. My children didn't really enjoy it, but they said it wasn't too bad. My husband and I enjoyed it for lunch the next day with toasted ham and cheese open faced sandwiches.

Millet Pilaf - Gluten Free

Ancient civilizations relied on millet as their staple crop, because they thrive in arid and semi arid conditions. Several varieties of millet developed concurrently, broomcorn and foxtail millet in China and pearl millet in the Sudan. While millet's ancestors panic grass and barnyard grass developed in Japan. From these areas, millet slowly spread around the world.

The ancient Egyptians used it to make bread, beer and a beer bread. The people of India make a flatbread called roti with millet. The people of Europe ate millet mixed with water or milk in a type of porridge. Other cultures also used millet to make wine or beer, the Chinese used millet to make wine as much as 8,000 to 9,000 years ago.

In North America millet is primarily used for bird seed, but for the gluten intolerant it is a wonderful addition to the kitchen pantry. Millet grains can be cooked in water or broth to make a dish like mashed potatoes or into a fragrant pilaf. At Epicurious.com you can find recipes for Curried Millet, Shiitake, and Corn Salad Restey and White Bean and Vegetable Cassoulet with Millet Crust. I chose to make a simple pilaf with flavors my children like to eat. Deliciously aromatic the pilaf was delightful, filling your mouth with the delicate flavors of sage, carrot, celery and garlic.

Recipe

1 cup millet*
3 Tb olive oil
2 cups vegetable broth
1 clove garlic, finely chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped shallot
1 tsp sea salt
dash black pepper
1/2 tsp ground sage
1/2 cup chopped apple

1. In a 4 quart cooking pan, pour in the millet and olive oil. Lightly toast the millet seeds for 3 to 5 minutes. Stirring constantly so that the millet seeds don't burn.

2. Pour in the vegetable broth, the chopped vegetables, salt, pepper and sage. Bring the liquid to a boil. Then reduce the heat to a simmer for about 25 minutes or until all the liquid has been absorbed by the millet. Remove from the heat.

3. Dump in the chopped apple and stir. The heat of the pilaf will lightly cook the apple.

4. Allow the millet pilaf to cool before serving.

What did my family think of millet pilaf? Neither of my children liked the pilaf, but they didn't like quinoa pilaf the first time they tried it either. Now, quinoa is one of their favorite grain dishes. My husband and I thought it was delicious. In fact, my husband enjoyed it so much he finished off the left overs for breakfast the next day.

* Note: You can purchase gluten free millet from the Glutenfreemall.com or hulled millet from Bob's Red Mill. You can purchase gluten free millet flour from Bob's Red Mill.

A Hope Award

Sophie of IBS Tales has graciously awarded me a Hope Award. The Hope Award is for blogs that offer positive support and encouragement for those suffering from a chronic medical problem. Sophie, thank you very much for the award.

If you suffer from Irritable Bowel Syndrome, visit Sophie's blog for information about IBS and self-help strategies.

Thanks again Sophie!

The Bread Baking Bonanza Roundup

World Day of Bread & National Celiac Awareness Month

During the month of September, I hosted a Bread Baking Bonanza for World Day of Bread & National Celiac Awareness Month. By finishing the Bonanza at the beginning of October it would give an array of beautiful bread recipes to anyone inspired to bake for the World Day of Bread or even to do charitable bread giving for National Celiac Awareness Month.

By the Bay @ Gluten Free By The Bay created a fabulous loaf of challah. She dipped her challah in honey for Rosh Hashanah and then made it in to french toast. Her challah recipe is not only gluten free, but dairy-free, soy-free, vegetarian and pareve. Thanks By the Bay!

Challah

Carrie @ Ginger Lemon Girl baked up a tantalizing loaf of Five Flour Yeast Bread. She's new to the world of gluten free eating and baking with only five weeks behind her. Carrie borrowed her mother-in-law's bread machine to make her loaf of bread that was inspired by a recipe in The Gluten Free Gourmet. Welcome to the gluten free community Carrie. Thanks for baking!

Five Flour Yeast Bread

Ginger @ Gluten Free in Georgia (& Florida) made a lovely loaf of Gluten Free Whole Grain Bread in her new bread maker. She used a mix from Bob’s Red Mill to create a scrumptious loaf of bread. Ginger was also named as Larabar’s fan of the day. Check it out on her blog. Thanks Ginger!

Gluten Free Whole Grain Bread

Karen @ Gluten Free Food Reviews is working her way through the commercially available gluten free foods and letting you know how she feels about them. Karen tested the Kinnikinnick Pizza Crust for us, which is all the more special because she was under the weather at the time. Thanks Karen!

Gluten Free Pizza Crust from Kinnikinnick

Kate @ Gluten Free Gobsmacked baked Sweet Potato Ginger Muffins and Oat & Honey Bread. Swing by Kate’s blog to check out another one of her wonderful bread recipes…Molasses Bread. A dark and decadent loaf of bread that would be perfect served with ham, Swiss cheese and dark mustard. Thanks Kate!

Sweet Potato Ginger Muffins

Oat & Honey Bread

Mary Francis @ Gluten Free Cooking School made a delightfully lofty batch of Spiced Apple Pancakes and challenged herself by refining her Drop Biscuit recipe. Mary Francis’ pancakes are so mouthwatering I need to go get my skillet out and start to work. Thanks Mary Francis!

Spiced ApplePancakes

Drop Biscuits No. 2

Natalie @ Gluten Free Mommy baked a divine loaf of Buckwheat Sweet Potato Bread. Her loaf is a beautiful and aromatic quick bread that can served for breakfast or for an after school snack. Swing by Natalie’s blog and check out her picture of her new little one, “Big Dan.” He’s a handsome guy. Thanks Natalie!

Buckwheat Sweet Potato Bread

Sheltie Girl @ Gluten A Go Go was thoroughly inspired by bread this month. My husband and I enjoy having warm quick breads for breakfast and my children like having them around for snacks. My sourdough starter was providing a load of inspiration to bake wonderfully fragrant breads.

Cinnamon Carrot Muffins

Sourdough Oat Waffles

Strawberry Cornbread

Sourdough Pizza

Cinnamon Rolls

If you would like to do more for National Celiac Awareness Month, don’t forget that the National Foundation for Celiac Awareness is sponsoring a Cupcake Fundraiser with Pamela's Products.

Or you can bake with the Spread the Bread group and spread charitable gluten free loaves of bread throughout your community. For the month of October, Spread the Bread is sponsoring the Sand-Witch-A-Thon by helping groups bake bread and make sandwiches for their local shelter or food bank.

Thanks again to everyone who participated in the Bread Baking Bonanza.

Note: The World Day of Bread image is from the World Day of Bread Group and the Celiac image is courtesy of the National Institutes of Health (NIH) Celiac Disease Awareness Campaign. The Sandwitch-A-Thon image is courtesy of the Spread the Bread organization.