Tag: Bob’s Red Mill Paleo Baking Flour

Double Lemon Scones

My niece is marrying a boy from England so, it’s time to brush up on some culinary delights from across the pond! This one comes courtesy of Justin Chapple at Food & Wine Magazine.

Ingredients

  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 2 tablespoons finely grated lemon zest (can add more to zing up the lemony goodness) plus 1/4 cup fresh lemon juice
  • 1 teaspoon kosher salt
  • 1 tablespoon poppy seeds (optional)
  • 1 stick unsalted butter, cut into cubes and chilled
  • 1 cup heavy cream, plus more for brushing
  • 1 cup confectioners’ sugar

Directions

  1. Preheat the oven to 375°. Line a large baking sheet with parchment paper. In a food processor, pulse the 2 1/4 cups of flour with the granulated sugar, baking powder, lemon zest, salt and 2 teaspoons of the poppy seeds. Add the butter and pulse until it resembles coarse meal. Add the 1 cup of heavy cream and pulse until evenly moistened.
  2. Transfer the dough to a lightly floured surface, gather any crumbs and knead a couple of times until the dough just comes together. Using a lightly floured rolling pin, roll the dough into a 9-by-6-inch rectangle. Using a large knife, cut the dough into 8 scones. Transfer the scones to the prepared baking sheet and brush with heavy cream. Bake in the lower third of the oven for about 25 minutes, until firm and lightly golden. Let the scones cool.
  3. In a medium bowl, whisk the confectioners’ sugar with the lemon juice and the remaining 1 teaspoon of poppy seeds. Brush the scones with the glaze and let stand until set, about 15 minutes.

Make Ahead 

The scones can be stored in an airtight container for up to 2 days.

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Gluten Free Snickerdoodle Bread

Paleo-Snickerdoodle-Loaf (3)One of my favorite ingredients in #MyKetoKitchen is Bob’s Red Mill Paleo Baking Flour.  It thickens sauces and my favorite egg casserole and, being #KetoFriendly, it allows me to enjoy baked goods, pancakes, and waffles without sacrificing taste or loading up on dreaded carbs.  This recipe can be baked in the oven or using a bread machine that has a #QuickBread or #Cake baking cycle, like my #CuisinartConvectionBreadMaker does.  #ThisGirlLovesToEat

Gluten Free Snickerdoodle Bread

  • 3+1/2 Cups (322 g) Bob’s Red Mill Paleo Baking Flour
  • 2 TBLS Premium Vital Wheat Gluten
  • 5 TBLS Truvia
  • 1 TBLS Ground Cinnamon
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 3 Eggs
  • 1/3 Cup Whole or Almond Milk
  • 1/4 Cup Melted Butter or Coconut Oil
  • 1 tsp Vanilla
  • Aerosol Cooking Spray (Canola Oil)

Topping – Combine in a small dish and set aside

  • 1 TBLS Sugar
  • 1/2 tsp Ground Cinnamon

If Cooking in a loaf pan in the oven: Spray the pan with cooking spray and preheat the oven to 325° F.

If using your breadmaker:  Spray the cooking pan with the cooking spray and set the bread machine to the settings for a 1+1/2 pound loaf (at your desired degree of crust darkness) and Quick Bread/Cake setting.

In a medium bowl, combine your dry ingredients and whisk them together until well combined.  Set aside.  In a second bowl, combine the wet ingredients.

If cooking in the oven:  Add the dry mixture to the wet mixture and stir well to combine. Transfer batter to the prepared loaf pan and smooth evenly.  Sprinkle as much of the topping over the top of the loaf (I use less than half).  Bake until a toothpick inserted into the center of the loaf comes out clean, about 60 minutes.  Let cool in the pan, on a wire rack, then remove from pan and serve.

If using your breadmaker:  Put the wet ingredients in first, then add the dry ingredients.  Close the lid and press start.  After the dough has mixed for 2-3 minutes, using a rubber spatula, stir in any of the flour mixture that remains on the edges and underneath the loaf.  When the final mix is complete, remove the dough paddle, if desired, and reshape your loaf to fill in the hole in the middle.  Sprinkle however much of the topping you want on your loaf, close the lid and allow the baking cycle to complete.  When the cycle ends, check the doneness of your loaf by inserting a wooden skewer/toothpick into the middle.  If it comes out clean, you are good to go.  If not, you can add time manually, 5 minutes at a time, checking doneness midway through.  Let cool in the pan, on a wire rack, then remove from pan, slice into 10 slices then slice again in half for 20 pieces, and serve.

I like to keep this dense, flavorful bread in the refrigerator, in a sealed container and serve it with some cream cheese to add some fat (for my Keto followers).

Nutrition Information (Makes 20 Servings)

  • 89  Calories
  • 9g  Carbohydrates
  • 3g  Fat
  • 3g  Protein

Turkey Day Prep: Creamed Spinach with Bacon

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Creamed spinach may not seem like a side dish that pairs well with the traditional Thanksgiving meal, but the creamy richness is an especially nice companion to turkey, mashed potatoes and stuffing, and a nice change from the same old green bean casserole.  It’s also great with ham and, of course, any type of beef.  It’s #GlutenFree when you use #BobsRedMill Paleo Baking Flour and pretty #KetoFriendly too!  #ThisGirlLovesToEat

Creamed Spinach with Bacon

  • 2 – 16 oz pkgs Frozen Chopped Spinach, defrosted and squeezed dry
  • 3 Cups Warm Whole Milk
  • 1 Pound Bacon, chopped into 1/2″ pieces
  • 1 Cup Finely Chopped Onions
  • 2 Cloves Garlic, minced
  • 1 tsp Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2/3 Cup Bob’s Red Mill Paleo Baking Flour (Grain & Gluten Free)
  • 6 TBLS Butter, melted

Cook bacon slowly until browned but not crispy.  Remove bacon to a paper towel lined plate and leave the grease in the pan.  Over medium heat, cook the onions and garlic until the onions are translucent.

RouxAdd the salt & pepper and stir in the flour.  Stir and cook for 2-3 minutes, until a very light brown, fluffy roux forms.  Slowly stir in the warm milk (I microwave mine in a Pyrex measuring cup for about 2 minutes) and stir until smooth.

cookedAdd the bacon back into the pan and cook for about another minute, stirring continuously.  Add the spinach and cook, stirring occasionally, over low-medium heat until all of the spinach is mixed in and warmed through.

Cover the top with the melted butter until ready to serve.

Nutrition Information: (Makes 12 – 14 Half Cup Servings)

  • 165 Calories
  • 5 g  Carbohydrates
  • 6.4 g  Fat
  • 8.2 g  Protein

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Buttermilk Air Fried Chicken

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Yesterday was #NationalFriedChickenDay so, because I adore southern fried chicken, I tried to make it #KetoFriendly without losing texture or taste.  #ThisGirlLovesToEat

Buttermilk Air Fried Chicken

  • 1 pkg (4 – 5 lbs) 5 Chicken Leg & Thigh Quarters (or your favorite cut)
  • 3 tsp Lawry’s Seasoned Pepper
  • 3 tsp Salt
  • 3 tsp Paprika
  • 1 tsp Poultry Seasoning
  • 1 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Cayenne Pepper
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 4 Cups Buttermilk

Combine all of your spices in a bowl and stir until well mixed.

Place your chicken into a bowl large enough to hold your chicken pieces, with room for the liquid.  Wearing disposable gloves, rub each piece of chicken generously with the spice mixture.  Moving the pieces around in the bowl as you go, pour your buttermilk over and around the chicken.  Make sure you are moving the pieces around so the spices that come off the chicken mix into the buttermilk.  Once all pieces are covered, and remain submerged, in the buttermilk, cover the bowl and put it in the refrigerator to marinate for at least 2 but preferably 6 hours or more.  Ideally, if you can, marinate it overnight or all day while you are at work.

When you are ready to fry your chicken stir together your dredging mixture with a fork in a shallow baking pan.  TIP: I like to put my dredge mixture together at least an hour ahead of frying, if I have the time, so that my spices have extra time for their flavors to absorb into the flours.

  • 2 Cups Bob’s Red Mill Paleo Baking Flour
  • 1 Cup Superfine Almond Flour
  • 1 TBLS Baking Powder
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder

When you’re ready to cook follow these steps for juicy fried chicken without the grease, extra fat and mess that you get when you fry in peanut or vegetable oil.

  1.  Lightly spray the basket of our air fryer with olive oil spray to keep your skin from sticking
  2. Take one piece of chicken out of the buttermilk marinade and hold it over the bowl until it stops dripping (you don’t want to drop a sopping wet quarter into the dredge mixture)
  3. Lay your chicken quarter in the pan of dredge mixture and spoon the mixture over the chicken.  Lift the chicken up by the drumstick end and lightly shake to release any extra mixture.  You want a thin coating so it crisps up perfectly and isn’t soggy between the coating and the chicken.
  4. Lay your chicken quarter in the basket of your air fryer skin side up.  Repeat with as many pieces of chicken as will fit in your basket but don’t crowd the pieces.  You want the air to flow around the pieces so they all cook evenly.  My quarters were large, so I cooked 3 at a time.
  5. Set your air fryer to 375° F and set your timer according to what pieces you are cooking (except where noted, all assume your chicken has bones/skin):  Leg Quarters 25 – 30 Minutes – Cook to 165° F to 180° F in the thickest part of the thigh.  Time will be solely based on the size/thickness of your pieces.  Cooking to a higher temp breaks down the fibers of the tougher thigh meat and gives you a more tender result.  Breasts: 22 to 25 Minutes – Cook to 165° F in the thickest part of the breast.  Boneless Chicken Tenders:  12-16 Minutes – Cook to 165° F in the thickest part.
  6. Using tongs, turn your chicken pieces over 15 minutes into cooking so that your chicken gets evenly browned.  Turn tenders over 1/2 way through your cooking time.
  7. When your chicken has reached the desired temperature, remove from the air fryer, set on a cooling rack (or your plate if your serving right away) and repeat the steps with your remaining chicken.

Nutrition Information & Comparison to Traditionally Fried Chicken (1 Leg/Thigh Quarter)

  • Air Fried:  290 Calories     Deep Fried: 1262 Calories (972 Less)
  • Air Fried:  5 g Fat     Deep Fried:  85 g Fat (80 g Less)
  • Air Fried:  7 g Carbs     Deep Fried: 56 g Carbs (49 g Less)
  • Air Fried:  23 g Protein     Deep Fried: 66 g Protein (43 g Less)

What you give up in apples to apples crispiness, you more than make up in the health benefits of converting this to a Keto Air Fried recipe!

Garlic Cauliflower Gnocchi

4I’m all-in on my #KetoLifestyle, but there are certain things I enjoy, like bread and pasta, that I miss incredibly.  I love zucchini, but I can’t accept zoodles as a legitimate replacement for pasta.  Trader Joe’s makes a great cauliflower gnocchi, but it’s not Keto friendly, so I set out to adapt a regular gnocchi recipe to one that fits into my Keto lifestyle.  It’s also a great recipe for anyone following a Gluten Free diet.

Garlic Cauliflower Gnocchi

  • Medium Head Cauliflower
  • 1/2 Cup + 2 TBLS Bob’s Red Mill Paleo Baking Flour
  • 1/2 tsp salt
  • 1/4 tsp Garlic Powder
  • 1 tsp Dried Basil
  • Olive Oil Spray

Combine the flour, salt, garlic powder and basil in a bowl and set aside.

Remove the stem from the cauliflower and cut it into florets. You want 5 cups of florets.  Put the cauliflower florets in a food processor (I use my Vitamix) and pulse until it’s riced into crumbles.

SistemaLargeSteamerUsing a microwave-safe steamer (I use the Sistema 6 Cup [Large] Microwave Steamer) cook the cauliflower 7+1/2 to 10 minutes on high – you want the cauliflower done but not soggy.

TIP:  If you don’t have a microwave steamer:  Place all of the cauliflower in a microwave-safe bowl and cover it with a paper towel. Microwave for 5 minutes. Remove the cauliflower and spread it on a towel to cool.  Once cauliflower is cool enough to work with, wrap in a towel and squeeze the water out.

Place the cauliflower back in the food processor (Vitamix). Blend until creamy.

Put the drained cauliflower into a large bowl (I used my stand mixer with the dough hook attachment) and add the dry ingredients.  Mix together until your dough comes together.  TIP:  Do not add more flour – it’s OK that the dough is sticky at this point.

Transfer the dough to a floured bread board or counter top. To make the dough easier to work with, you’ll want to add an additional tablespoon or two (no more than that) of flour as you roll the dough. Shape it into a ball, then wrap it in a piece of waxed paper and refrigerate the dough for about 15 minutes.  Take the dough out of the refrigerator and slice it into 4 equal sections.

Roll each section out until you have a rope about 1-inch thick.  Slice the dough into 1/2″ squares with a sharp knife.

I do a two part cooking process.  First I boil the gnocchi in rapidly boiling, salted water for 6 minutes.  Next you have the choice of how (if at all) you want to brown up your gnocchi.  I prefer to brown it to give the gnocchi a nice seal – you can decide on the degree of brownness you like.

To Sauté the gnocchi:  Using olive oil cooking spray (for the least added calories and fat), generously spray a skillet and, working in batches, place a single layer of gnocchi in the pan and then give them a light coating of olive oil spray on the exposed side.  Cook about 5 minutes per side if you like them crisp and deep brown.  You can reduce the time for lighter brown, less crispy, more traditional gnocchi.

To Oven Roast the gnocchi:  Line a cookie sheet with foil and lightly spray it with olive oil cooking spray.  Place your boiled gnocchi down in rows, spray the tops with olive oil spray and lightly season with salt & pepper.  In a preheated 425° F oven, bake for 12 minutes then turn the gnocchi over, return to the oven and continue cooking for an additional 10-12 minutes.  This will give you a nice, crispy, medium brown gnocchi.

To Serve:  I melt some butter in a skillet and add some freshly chopped basil and garlic to the butter and sauté for about 3 minutes over medium heat until the butter just starts to brown a bit.  Drizzle the sauce over the piles of gnocchi and serve immediately.  Alternatively, these hold up great in a spicy marinara sauce with some freshly grated Parmesan cheese too.  #ThisGirlLovesToEat

Nutrition Information per serving (Serves 4)

  • Calories   100
  • Net Carbs 6.75 grams
  • Fat             2.5 grams
  • Protein    5 grams

Air Fried Skinny Bloomin’ Onion

outbackonionWhile there aren’t many of them left around near me, the worst part of going to Outback Restaurant was having to pass up their Blooming Onion because of the 155 whopping grams of fat and 123 grams of Carbs from the corn starch and flour they have in them from the deep frying.  Thankfully there is a work around now that there’s the Dash air fryer, using this slimmed down recipe, that results in a total of 8 grams of fat and 10 grams of carbs per serving!  That makes this a treat I can add to my #KetoLifestyle on occasion, which makes me very happy!

Air Fried Skinny Bloomin’ Onionairfriedonion

  • 1 Large Sweet Onion (I use a Vidalia) about 1 Pound
  • 6 ounces Beer or Seltzer
  • 1+1/2 Cup Flour (I use Bob’s Red Mill Paleo Baking Flour Mix)
  • 1 Egg
  • 2 tsps Salt
  • 1 tsp Cayenne Pepper
  • 2 TBLS Paprika
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Ground Cumin
  • Freshly Ground Black Pepper
  • Olive Oil Spray

Peel and cut your onion: 1. Cut off 1/2 inch from the pointy stem end of the onion, then peel. 2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board. 3. Repeat to make four evenly spaced cuts around the onion. 4. Continue slicing between each section until you have 16 evenly spaced cuts. 5. Turn the onion over and use your fingers to gently separate the outer pieces.

In one bowl mix the beer, 1/2 cup of the flour, and the egg.  In a second bowl mix the remaining flour and the seasonings.

Dip the onion in the beer batter first and be sure to get in between all of the petals, next dip the onion in the flour and spice mixture making sure that there is coverage in between every petal. I wear rubber gloves and use a separate hand for wet and dry.

Spray the entire onion with Olive Oil Cooking Spray and Air fry for 13-15 minutes or until golden brown and done in all of the crevices.

While the onion is cooking prepare the sauce.  Combine:

  • 2 TBLS Mayonnaise
  • 2 TBLS Sour Cream
  • 1+1/2 tsp Ketchup (I use sugar free ketchup)
  • 1/2 tsp Worcestershire Sauce
  • 1 TBLS Drained Horseradish
  • 1/4 tsp Paprika
  • Pinch Cayenne Pepper
  • Freshly Ground Salt & Pepper to taste

Cover and refrigerate until ready to serve.

Serve the onion piping hot with the sauce.  #ThisGirlLovesToEat