May Gluten Freedom

In honor or Mother’s Day and my favorite meal, here are some gluten free breakfast and brunch recipes.

Gluten Free Bagels
1 bag (3-1/2 cups)  Pamela’s Bread Mix & Flour Blend
2-1/4 tsp (1 yeast packet enclosed in 19 oz bread mix bag only)
1-1/3 cups warm water                                  
1/4 cup oil
Use a HEAVY DUTY STAND MIXER with whisk attachment. Combine dry mix, yeast, oil and water (eggs are not used). Mix on medium for 3 minutes. Use 1/2 cup of dough for each bagel. Place on greased baking sheet. Use oil on fingers to form round bagel shape. Let dough rest for one hour then poke large hole in center of each bagel. Preheat oven to 400º. In boiling water, boil bagels for 25 seconds, remove with slotted spoon and place on greased baking sheet. Bagels do not have to be boiled before baking but it is suggested. Bake for 20-25 minutes.

Whole Wheat Style Bagels: add 2 tablespoons Black Strap Molasses. 
Three Seed Bagels: add 2 tablespoons sesame seeds, 2 tablespoons sunflower seeds, 1 tablespoon poppy seeds.   Cheese Bagels: add 2 cups finely shredded cheese, 2 tablespoons melted butter (optional add 1/4 cup chopped green onions or jalapeno peppers).  
Herb Bagels: add 2 teaspoons Italian herbs and 1/2 teaspoon onion powder.  
Cinnamon Bagels: add 2 teaspoon cinnamon and 1/4 cup sugar. 
Recipe courtesy of www.pamelasproducts.com

Serve with: Echo Falls smoked salmon (the package does not say GF, but I verified it with the manufacturer) Veggies like tomato, red onion, spouts, cucumber. Cream cheese/ Neufchatel: Nancy’s and Organic Valley. You can add honey, roasted red peppers, herbs an s spices top make different varieties of spreads.

Ultimate Breakfast Sandwich
2 Slices of Udi’s Gluten Free Bread  
1 or 2 cage free/organic eggs           
Applegate Bacon or ham
Swiss cheese                                     
Gluten free mayo (like Vegenaise)    
Olive oil
Warm up skillet to medium and heat 2 Tbsp of olive oil. Saute both sides of 2 pieces of Udi’s bread 1
to 2 minutes on each side, adding more oil if it starts to smoke. Set aside. Don’t worry, olive oil is
good for you.
Fry two eggs (any way you like).  When almost done, add a layer of Swiss Cheese over the eggs to melt.
Brush mayo on bread and layer eggs on top. Add the meat and Voila! The ultimate breakfast
sandwich.
Recipe courtesy of www.udisglutenfree.com 

Zucchini Bread
2 C Pamela's Baking & Pancake Mix                       
2 tsp cinnamon                      
1 tsp salt
1/4 tsp nutmeg                                               
2 C grated zucchini, blossom end removed
Optional: 2 tsp grated lemon zest                  
1/4 C oil                                  
2 eggs
1/2 C brown sugar, packed                           
1/2 C white sugar                   
1 tsp vanilla
Optional: 1/2 cup walnuts or pecans, chopped
Whisk together Pamela's Baking & Pancake Mix, cinnamon, salt, and nutmeg. In a separate bowl, beat
together eggs, oil, and sugar for one minute on medium. Stir in vanilla. Stir wet ingredients into dry
ingredients to form a batter. Fold in grated zucchini (along with optional lemon zest and chopped nuts)
NOTE: Baked zucchini loaf will be moist. You can lessen moisture by squeezing grated zucchini in paper
towels to absorb some of the water before mixing into the batter. Turn into greased loaf pan and bake in
a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
Let loaf cool in the pan for 5 minutes before removing to cool on a wire rack.
Variation: For muffins, fill greased or paper-lined muffin tins 2/3 full and bake in 350° oven for 30 to 35
Minutes.
Recipe courtesy of www.pamelasproducts.com

Tropical Salad
4 Starfruit, sliced                                
1 banana, chopped                            
1 white nectarine, chopped    
1 apple, cored and diced                   
Seeds from 1/2 pomegranate            
Squirt of lime juice     
1/4 Cup of Ginger People ginger chips.
Mix and enjoy!
Recipe courtesy of www.gingerpeople.com