Gluten Free Almond-Greek Yogurt Bread

I find lots of interesting recipes, using ingredients similar to these, so often now on YouTube, where the videos are just a wealth of information.

A simple version of this caught my eye, but of course I had to make additions. Ground flax was not in the original and I used the Everything Bagel seasoning in place of the salt called for. I love this salt based seasoning and it seemed the perfect addition for a little more color, nutrition and texture. Let all your ingredients come to room temperature before combining. Preheat your oven to 350°

In a medium glass bowl, whisk together:
2c (200g) almond flour
2t (10g) baking powder
3T ground flax seed
1T Everything Bagel Seasoning

In a large glass bowl, whisk together:
14oz - 400g plain, whole milk, Greek yogurt
2 large pasture raised eggs

When combined, add the dry ingredients a little at a time until everything is well mixed. Pour into a buttered loaf pan and bake about 45 minutes or until a toothpick inserted in the center comes out clean and the whole loaf is nicely browned.

Cool completely before slicing. This turned out really well and I'll definitely make it again. . .Lin

Cottage Cheese Bread + Rolls

It almost never happens that I post an untried recipe — especially one that I didn't create. I don't have time to bake this one right now but I've been wanting to try a couple similar ones. Ones where plain Greek yogurt is the main ingredient -or- cottage cheese like this one. Watch for that in the next few days.

The audio in this is also worth paying attention to in regard to the comments on gluten as well as the lycopene in tomatoes and how it's enhanced by cooking. This person knows their stuff!..

The cottage cheese used in this video appears to be the European type. MUCH drier than what we buy here in the U.S. I'll put mine in a strainer just before mixing with the eggs. I'm also wondering if Ricotta might be a good option. . .

When I have questions, I ask Google. This information seems accurate. I'll put my cottage cheese in a cloth lined strainer then add a couple spoonfuls of plain Greek yogurt for the tang mentioned:

To make American cottage cheese resemble European-style (often drier, denser, or more tangy like Tvorog or Schmierkase), drain the excess liquid (whey) and add cultured dairy for flavor. For better results, make it at home by cooking whole milk with vinegar, or mixing dry curd cottage cheese with cultured cream or yogurt.

click for↓recipe↓and video

Cottage Cheese Bread

here's one for rolls
Spinach + Leek Cottage Cheese Protein Rolls

An Expanded Garlic-Cheese Biscuit—Muffin Recipe

😃 — WOW — 😃

I just realized. . .This is recipe #2,000!!!

I think some variety of this will be my go-to 'bread' recipe. In fact, next time I make this, I might try baking it in a loaf pan. There are other variations I'd also like to experiment with. Different spices, seasoning and other flours. I thought I only had 1/2c corn flour, but I was wrong, I found another package, or I would have made up the difference with buckwheat flour. In spite of the name, buckwheat flour is actually also gluten-free. I also bought coconut flour the other day when I shopped. Ohhh, so many fun possibilities! Here's today's recipe though, which is just a bit of an expansion on the original one I posted last week.

Preheat your oven to 375° In a big glass bowl, whisk together:

1c almond flour

1c corn flour

1T baking powder

2T ground flax seed

Put these ingredients in your blender and pulse until they're mixed, then blend a minute or so:

14-16oz. cottage cheese
6 cloves of garlic
3 jumbo eggs

1T± dry oregano

1/2T dry dill

1/2T garlic salt

Pour the blender contents into the flour bowl and stir until well mixed. Then add whatever cheese you like in whatever amount you want. Today I used about 2 cups of Taco Blend cheese.

Spoon the batter into paper lined muffin tins or directly into silicone muffin pans. Add more shredded cheese to the top of each, or sprinkle them with Everything Bagel Seasoning.

Bake 25-30 minutes or until the tops are lightly browned. Cool, then serve with. . .Well. . .Just about anything! . . .Lin

Garlic and Cheese Biscuit-Muffins — Gluten-Free

Preheat your oven to 375°

In a blender jar, combine and blend these ingredients:

1½c cottage cheese

3 lg. cloves of garlic

3 lg. pasture raised eggs

Whisk together the dry ingredients in a medium glass bowl:

1c almond flour

½c corn flour

½T baking powder

½T oregano

1t dry dill

¾t garlic salt

Pour the blender ingredients into the bowl, add ½c shredded Dubliner cheese, stir to combine. Using a large serving spoon, spoon batter into paper-lined muffin tins or a silicone muffin pan.

Top each with a little more grated cheese for a chewier top, or omit to keep them fluffy.

Bake until golden brown, mine were in the oven for 35 minutes. These would be great with soup, vegetable casseroles or chili.  .  .Lin

Citrus Marmalade Cupcake-Muffins

This is another take on the Mediterranean olive oil cake recipe I've been making in various modifications as new ideas happen.

Start this one by making a marmalade using these ingredients:

5-6oz. flavorful red jam

3oz. finely chopped citrus peel

2oz. water

Bring this to a low simmer, cover and cook at this temperature for 5 minutes. Turn off heat, keep covered to allow the citrus to absorb sweetness and rehydrate, until the rest of your ingredients are assembled in their respective bowls. In a medium size bowl, combine:

3 lg. pasture raised eggs

2/3c sugar, white or brown

1/2c Kalamata olive EVOO

1/2c half and half

2/3c golden raisins

1t-1T Mexican vanilla

When the marmalade mixture is cool, add that to this bowl.

In a larger bowl, stir together these dry ingredients:

1c Namaste gluten-free flour

1/2c almond flour 

1/2c corn flour 

2t baking powder

1t Himalayan pink salt

Combine the egg mixture with the flours in the large bowl. Spoon batter into paper-lined muffin tins. This made enough for 24 cupcake-muffins. Bake in preheated 350° oven for 20-25 minutes until tops spring back when touched, or check using the toothpick test. Cool to room temperature.

To make a glaze for these, combine the sugar and liquid jam, then put it in a squeeze bottle.

3oz. liquified flavorful jelly or strained jam

4oz. powdered sugar

Drizzle a little of this fruity icing on each cupcake-muffin. Cover and keep these on the countertop, or freeze in gallon bags once the icing has dried and hardened. So, what are they? Cupcakes or Muffins? You'll have to try them, then decide...😊...Lin