Tag Archives: bread

Jam Pockets

Who doesn’t love Mardi Gras? Well. It’s over, for this year anyway…but I found a new treat. It mimics the jam filled donuts that I loved when I could still eat wheat, eggs, cream and butter things, fried in oil. … yadda yadda.

These are better. Really. I promise. And baked, not fried… sweet dough.


I added  raspberry jam to each “pocket”  that I made with a dumpling folder I found at an asian market. (They also sell the dumpling folders in several sizes on Amazon.com)

I made the dough with:

  • one recipe of wonder dough, and added……
  • 1 T gluten free vanilla (found at Costco)
  • 3 T granulated sugar

Mix dough. Pat out a golf ball sized bit of dough into a flattened circle. Set that on the dumpling folder. Spoon in a teaspoon of jam. Fold it to press the edges. You could also just do this with a fork.

Bake for 20 minutes at 400.

Roll each Jam Pocket in powdered sugar, (I use Trader Joe’s powdered sugar with tapioca starch- most other brands use corn starch)  and let cool on a wire rack.


Real Bread – Take two

It is fabulous. I am telling you, it’s real bread. I can’t stand it. I am completely sure that if you don’t understand my excitement, that you can buy bread at any store you please.  Being able to buy convience food of any sort has gone by the wayside here.

I have gone without sliced bread for YEARS, people. Simply and flat-out years.

This is amazing. I am in awe.


Gluten-free, egg-free, soy-free.. and I love it. I heart bread.

I am totally having a sandwich for lunch. ahhhhhhhhhh.

So now we have three options in the bread category. I am so happy : )

1.) wonder dough to make breadsticks, pizza crust, calzones, filled dumplings, rolls, sandwich buns, roly-poly buns and cinnamon rolls, and whatever….

2.) sliced bread with this real bread option recipe

and 3.) the flax seed bread that is so great as buns, or flat bread

Sausage and Cheese Rollups

The concept of sausage and cheese and onions “IN”  a bun  haunts me.  I once went to a restaurant where all they served was “stufffed sandwiches” and salads. It was great.  Super delicious, but then I wasn’t worried about gluten or cross contamination either.

Fast forward to me not having any fun food, or  party food to eat due to extreme allergies.. and we end up with a level of quirky, creative desperation.  Here’s today’s edition of quirky lunch. Wow! they were good.

Roly-Poly Lunch Rolls

  • Brown  sausage with chopped onion.
  • Make one recipe of the wonder dough.     Roll it out into a rectangle. Use a little potato starch to keep it from sticking  to everything too much. I rolled mine out on parchment paper sprinkled with potato starch.
  • Spread the cooled sausage and onion mixture.rolypolyrolls-002
  • Sprinkle it with shredded mozzerella cheese. Add a sprinkle of parmesan if you  feel like it.
  • Roll up the dough, carefully including the filling.

Make 1 –  2  inch slices and place them, cut side up (like cinnamon rolls) in a lightly greased 9 x 13 pan.rolypolyrolls-005

Bake at 400 for 25-30 minutes. Let them cool. Serve with a big green salad.

One is missing, because I ate it before I remembered the camera. LOL. It was realllllllly good. rolypolyrolls-006

Other filling ideas:

  • Boar’s head pepperoni, with pasta sauce + shredded cheese = rolled up pizza fun
  • Cubed ham and shredded cheese.
  • Cubed SPAM and shredded cheese
  • shredded chicken and cheese

Real Bread, people! REAL ACTUAL BREAD

I love the sandwich buns I make with the wonder dough recipe, and the pizza crust, and I like the flax seed flat bread too… but this is a moment.. seriously. .. to think about SLICED BREAD.

I don’t think there is a mountaintop close enough for me to scream off of… but we have achieved

sliceable/ “REAL BREAD” / PEOPLE!

It baked in a loaf pan just like it knew what it was doing. OMG. and my family said: “it looks like bread.”

Sure it does. Finally.  If you have sunk so low as to actually LIKE the bricks of the substance they claim to be bread on the gluten-free shelf at the store, then do I have a wake up call for you. I am sorry, but having to pay $6 + for a loaf of bread that has to be toasted to be edible, and smells like a wet dog when toasted? yeah. I vote no. And why would I want a shelf life of 4 years on my bread? eew.

Buy a loaf pan. Bake it yourself.  Really.bread-bread-bread1loaf of breadSlice and freeze it once a week would give you sandwiches and whatever, when you wanted it. I made grilled cheese sandwiches for the first time in THREE  years. Yes I am a happy camper.

I am doing a cost analysis on this recipe.  It’s not  completely done, but it’s close to $2.50. Same as the wheat bread that I used to buy off the shelf.  My budget loves me again.

Bread is life

  • 1 T yeast
  • 2 T sugar
  • 1 C warm water
  • 1/2 C warm hemp milk
  • 4 T oil
  • 1 tsp vinegar

Mix the yeast, sugar and water together, add oil and vinegar and all the dry ingredients.

  • 3/4 C brown rice flour
  • 2 T ground flax meal (gives it that “wheat” look)
  • 1 1/4 C potato starch
  • 1/2 C millet flour
  • 2 tsp xanthan gum
  • 1 1/4 tsp salt
  • 1 egg (replaced with flax meal + HOT water)

 Mix well. Pour batter into well oiled and floured (rice flour)  loaf pan. let rise for 20 minutes. Bake at 350 for 40 minutes.

When completely cooled….. slice and freeze.


I tested the “leave it out on the counter” theory.. and I am less than impressed. It seemed dry even though it had spent it’s very short life in a sandwich bag. And, although zapping the slice back to life in the microwave for 8 seconds did seem to revive it, I still recommend slicing the bread and keeping what you might use for a day or two in the refrigerator. Ziplock bags work great for this. But freezing the slices  for bread on demand is even better.


Crazy new cornbread

No corn in the cornbread… what? Well, yeah. And it turns out fine. LOL. And it’s sooooo perfect with the chili I made (see recipe for that under the soup tag)

I used to make a batch of that handy Krusteaz Honey Cornbread about once a week. I was addicted to it. And of course now I know why. I am allergic to everything in the mix.

So this is the new standby, yummy and very cornbread like, enough that I am even considering this recipe as the base for my cornbread stuffing. Whoa. This one earns a gold star. star

“Not Corn”cornbread

  • 1 egg (replaced with 1 T golden flax meal + 3 T HOT water)
  • 3 T sugar
  • 3 T palm shortening
  • 1 C coconut milk
  • 1/3 C potato starch
  • 1/2 C arrowroot starch
  • 3/4 C millet flour (or sorghum flour if you want more “grit”)
  • 1/2 tsp xanthan gum
  • 1/4 tsp vinegar


  • 1 T baking powder
  • 1/4 tsp soda

Mix everything except the baking powder and soda on high speed for a minute. Then add in the BP and Soda. This will react with the vinegar in the dough to make it rise. Quickly put batter into an oiled 8 x 8 pan and bake at 375 for 30 minutes.

Cut into squares and pour on the chili.

No Egg. No Gluten. No Soy. No Dairy either. Wow.


Wonder Buns

This recipe does it again. YAY!

Calzones mania abounds here at cabbagenets! 


I can’t wait to try adding some stirfry leftovers into them. Cute food makes me happy. 

These will be GREAT appetizers for the superbowl table too. ahhhhhhh.

For what it’s worth, I used the “wonder dough” recipe and my chinese dumpling folder/shaper to make these. But you can just press or roll the dough pretty thin and fill and then fold over and press the edges with a fork. Same thing, less gadgets. Although, I gotta tell ya, the dumpling folder is pretty cool.


Pea soup

Not only are the clouds blanketing the whole neighborhood as “thick as pea soup” … I made some too, with the leftover ham from Christmas dinner.

There is no recipe- other than throw it in there and wait an hour. The general idea is to brown a chopped onion in a tablespoon of oil, with 3 cloves of chopped garlic. Then chop up some ham and throw that on in there too to warm up and stew around and get all steamy with the onions. Then I added 4 cups of dried split green peas, covered them with water and tossed in about a cup of chicken broth that was left in the fridge. I know.. I know.. measurements! please!. Sorry. not this recipe. It just seems to figure itself out. I also cubed a large potato and tossed it in. I grated a large carrot into the soup for color – and it cooked so much it disappeared. Great if you are trying to hide carrots in their food I guess.  Not so great, if you are going for some color contrast. Oh well. It’s thick and soupy. And it goes really well with the “wonder bread” shaped and baked like biscuits.

mmmmmm. winter soup and rolls.  Now I need a nap.


Wonder Dough

It’s a wonder I didn’t think of this before. (ha) The recipe that was called “pretzels” has turned out to be much-much more than that. I turned it into sticky buns and pizza and biscuits and, let me think… oh yeah.. breadsticks.

We dipped the breadsticks in marinara sauce and declared them delicious. We were a captive audience, since we were stuck at home in the snow and couldn’t go anywhere anyway. So I think we would have probably eaten the couch if we had to,…. but I think this recipe can do even more than breadsticks and sticky buns. I will keep you posted.

Wonder dough

  • 1 packet of RED STAR yeast (it’s gluten free)
  • 2/3 cup warm water
  • 1/2 tsp sugar
  • 1/2 C Brown rice flour
  • 1/2 C potato starch — or 1/4 C golden flax meal and 1/4 C tapioca starch
  • 1 T coconut milk powder — or sweet rice flour –or extra brown rice flour
  • 1/2  tsp salt
  • 2 tsp xanthan gum
  • 1 tsp unflavored gelatin powder
  • 1 T olive oil
  • 1 tsp rice vinegar

Mix the yeast, sugar and water. Add the dry ingredients and mix well. Add a little bit of extra starch to be able to handle the dough easily. (It’s pretty sticky) 


-Breadsticks/Pretzels- shape them either forming them by hand, (rolling them like playdough snakes), or by squeezing them out of a pastry bag. I used a ziplock bag with the corner cut off. A piece of parchment paper rolled into a cone would have worked even better. The ones we did by hand were more “rustic”, so we smoothed out the dough slightly with water dipped fingers. The ones we shaped with the ziplock bag looked just like the one from the store.

-You can brush them with rice milk and sprinkle on coarse salt for “pretzels”

– Add seasonings to the dough before shaping it into breadsticks: onion powder, garlic powder, oregano leaves, basil…. or ?

-Sticky buns- I added a teaspoon of vanilla and a Tablespoon of sugar to the dough when mixing it up. Pat the dough into a rectangle shape on a cutting board. Spread a small amount of olive oil or palm shortening on top and sprinkle brown sugar all over it. Cinnamon or spices optional. Add golden raisins. Roll up the rectangle and slice it into buns. Bake in a greased pan.

– Jam rolls – spread jam on the rectangle of dough and roll and slice like cinnamon rolls.

– pizza crust – shape the crust. Let it rise for ten minutes. Bake it for 8-10 minutes. Top with whatever you like and bake again until the toppings are hot- probably another 10 minutes at least.


Preheat the oven to 400. Let the shaped dough rise ten minutes on a parchment lined cookie sheet.

Bake 10-15 minutes or until the outside of the dough is beginning to show a little golden brown color. The breadsticks will be sort of crusty/crunchy on the outside and bread soft in the middle. I baked the sticky buns for 20 minutes.

Here we see the sticky buns rising for ten minutes in a “before” picture. 2008december-0512008decemberninja-003Here they are all golden brown and bubbling with syrupy brown sugar and really delicious. The raisins were a great addition. Frosting would be good too. Your mileage may vary.

Next time I will try this with cooked apples. Maybe make apple tarts. mmmmm… or pizza tarts.. mmmmm

Or!!! wait!!, what about wrapping hotdogs or little smokie sausages with the dough.. .. and then baking them….oh, snap. My appetizer dilema is solved.


Flax in my bread

Normally I would think of flax only in the context of “linen”.

Flaxseed, as it turns out makes a tremendous sort of bread. Bread I can actually eat.  I really detest the “allergy” breads on the shelf at the store. That stuff is bullet proof. or something. yuck.

So, I did without any sandwich bread for almost a year-until I tried this.

It makes pita pockets, pizza crusts, sliceable buns in any shape you want. Mostly I like the thinner version, with a melted slice of Leerdammer cheese  on top, sometimes with ground mustard, sometimes not. Variety you know. Spice of life and all that.

Usually I double the recipe and make an assortment of “buns” and when they are just cooled, I put them in the freezer. If you take one out at breakfast time, it’s just thawed enough for lunch. Perfect.

I did try “cinnamon rolls” with the dough……and it was delicious. Eating them straight out of the oven is recommended, somehow it lost it’s appeal when cool. The dough needed to be rolled more thickly than I rolled it, but it did behave like a wheat dough otherwise.

 The bigger problem was that I am allergic to cinnamon. So next time, I’ll just have brown sugar rolls or something, maybe nutmeg?  Sure, just “try it this once”, “once can’t be a problem”, “you should try what you are allergic to after awhile”to “see” if you are still having a reaction……..”one bite can’t hurt you”……. um…..yeah…. we aren’t trying that strategy again. no.

It’s bad enough when the family starts in on the “but, just try it this one time” routine. From now on the answer is definately “no”  And when the DOCTORS  (for pete’s sake) start in on the “try things that the allergy testing shows that you are allergic to” – I just have to wonder about the sanity of that one. Yeah.. oh, okay and so when I am then down for the count for hours because I tried eggs again- what then? gimme a break. the answer is no.  and um. no.

Flaxseed Bread- 

  • 1/2 tsp sugar
  • 2 1/2 tsp yeast
  • 1  C warm water
  • 1/4 C ground flax meal
  • 1 C rice and potato flour mix
  • 2 T oil
  • 2 T rice milk
  • 1 tsp vinegar
  • 1 1/2 tsp sea salt
  • 3/4 C potato starch
  • 3/4 C tapioca starch
Mix ingredients.
The dough is really thick,  let rise 1- 1 1/2 hours, or until doubled in a covered bowl. Punch down the dough and knead a few times. Seperate into small balls of dough and shape them into buns. Let rest for twenty minutes. Preheat the oven and the baking sheet for 10 minutes.
Bake at 500 for 12 minutes. Let cool on wire rack, covered by towel (keeps them from drying out in weird ways)

I wrap them individually and stack them in the freezer.