Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Gluten Free Oatmeal Maple Bread From Living Without Magazine January 7, 2015

Filed under: Gluten Free — lowfatdiva @ 11:25 am
Tags: ,

I had the chance to try this bread and purchase a loaf for my daughter this past summer so when a recipe was made available I wanted to share it with all of you who are gluten free or know someone who is.  The bread is probably the best tasting I have tried so far and my daughter was quite pleased too.

There is no kneading or proofing of the yeast.  This bread has great texture, perfect for sandwiches or toast. The maple syrup does double duty, adding flavor and activating the yeast. Rolls have a thick, crispy crust with an airy, slightly chewy interior.  Enjoy!!!   The Living Without magazine has great recipes and a nice website also.

2  cups brown rice flour, preferably super-fine grind
1  cup gluten-free oat flour
1½  cups sorghum flour or millet flour
1  cup tapioca starch/flour
½  cup potato starch
½  cup sweet rice flour
2  packages (2¼ teaspoons each) active dry yeast
1  tablespoon + 1 teaspoon xanthan gum
1  tablespoon salt
5  eggs, room temperature
4  tablespoons maple syrup or amber agave nectar
½  cup shortening or non-dairy margarine, melted
2½  cups milk of choice (rice, soy, hemp, nut milk), warmed
to 110 to 120 degrees
1  egg white, lightly beaten with a fork (to brush tops
of loaves)
½  cup gluten-free oats

1. Prepare two 9-inch bread pans (or two 8-inch bread pans and 6 muffin tins) by greasing well and dusting with brown rice flour. Set aside.

2. Place brown rice flour, oat flour, sorghum flour, tapioca starch/flour, potato starch, sweet rice flour, dry yeast, xanthan gum and salt into the mixing bowl of a stand mixer with a paddle attachment. Mix on low for a few seconds just to combine ingredients.

3. In separate bowl, hand whisk the eggs, maple syrup, shortening and milk.

4. Add the wet ingredients to the dry ingredients and mix until combined. Then mix for 5 minutes on medium-high speed. Batter will resemble a very thick cake batter.

5. Spoon batter into prepared pans. This recipe makes two 9-inch loaves or two 8-inch loaves plus 6 dinner rolls. To make the rolls, use a large ice cream scoop to portion the batter into 6 standard-size muffin cups; then divide remaining batter into two 8-inch bread pans.

6. Using a pastry brush, lightly brush the top of the dough with egg white. Sprinkle gluten-free oats on top.

7. Let dough rise in a warm place for approximately 40 minutes or until nearly doubled in size. Preheat oven to 350 degrees.

8. Place bread pans in preheated oven and bake for approximately 30 (for rolls) to 40 minutes (for loaves). Bread is done when internal temperature reads 200 degrees on an instant-read thermometer.

9. Cool bread in pans for 10 minutes. Remove from pans and cool on a rack.


Chocolate Brigaderios November 22, 2014

Filed under: Desserts,Gluten Free — lowfatdiva @ 12:03 pm

I was watching a program on the Food Network and Brigaderio Truffles were mentioned.  As normal I was curious so I checked on line for a better description and recipe.  Although I found a couple of recipes, most had the same basic concept except for this one.  I tried the other recipes and like this one the best because it is more “visual” when you are making the mixture.

If you do not cook long enough the Brigaderio will loose it shape but if you cook too long things can get ugly 🙂  This recipe seems to be the best choice for people who cook like I do.  I need a  reading “visual” of how the item needs to look while I’m making it.  I hope you enjoy them as much as we did.  Make a half batch to get started with so you can get a good handle on the truffle before you start to make larger batches.  It’s important to have all your rolling covers cut,chopped and ready before you start rolling the truffles.

I flavored mine with Bourbon by putting it into the mixture as I was cooking it but you could choose other flavors.   Enjoy!!!


  • 2 (14-ounce) cans low fat sweetened condensed milk
  • 4 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 2 teaspoons light corn syrup
  • 3 ounces semisweet chocolate, chopped
  • 2 teaspoons unsweetened cocoa powder
  • 1 cup chocolate sprinkles, preferably Guittard
  • 1 cup finely chopped walnuts, pecans, hazelnuts, pistachios or combination


1 In a medium heavy-bottomed saucepan, place the  low fat condensed milk, butter, heavy cream, and corn syrup and bring to a boil over medium heat.

2 When the mixture starts to bubble, add the chocolate and the cocoa powder. Whisk well, making sure there are no pockets of cocoa powder. Reduce the heat to low and cook, whisking constantly, until it is the consistency of a dense fudgy batter, 8 to 10 minutes. You want the mixture to bubble toward the end, so it’s important to use low heat or the sides of the pan will burn the fudge. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be too chewy. It is done when you swirl the pan and the mixture slides as one soft piece, leaving a thick burnt residue on the bottom.

3 Slide the mixture into a bowl (without scraping the bottom) and let cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours.

4 Scoop the mixture by the teaspoonful and, using your hands, roll each into a little ball about 3/4 inch in diameter (about the size of a chocolate truffle).

5 Place the sprinkles in a bowl. Roll 4 to 6 brigadeiros at a time through the sprinkles, making sure they cover the entire surface. Store in an airtight plastic container for 2 days or up to 1 month in the refrigerator.




Gluten Free Double Chocolate Macaroons July 10, 2014

Filed under: Gluten Free — lowfatdiva @ 5:04 pm

Oh my, I had to share this recipe that was forwarded to me by Living Without    for Gluten Free Double Chocolate Macaroons!  My daughter is going to be thrilled when I make these 🙂  Enjoy!!!!


2 extra-large egg whites, room temperature
⅛ teaspoon cream of tartar
¼ teaspoon kosher salt
½ cup sugar
1 teaspoon pure vanilla extract
2 cups finely shredded unsweetened coconut
1½ cups semisweet mini chocolate chips
½ cup semisweet or bittersweet chocolate disks or chips

1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.

2. In a large bowl using an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form. While mixer is running, slowly drizzle in sugar. Whip until meringue forms glossy white peaks. Then add vanilla.

3. Using a spatula, gently fold in coconut and mini chocolate chips. Egg whites will deflate a bit.

4. Scoop batter by generous tablespoons onto prepared baking sheets, placing macaroons ½ inch apart. Using damp fingers, flatten them slightly. Place a chocolate disk or chips into the center of each, pressing down so the center is lower than the sides (like a thumbprint cookie). If meringue appears to crack, use dampened fingers to smooth it out around the edges.

5. Place in preheated oven and bake 15 minutes. Rotate pans. Bake 6 to 8 minutes more or until macaroons are light golden brown.

6. Remove from oven and let cool 15 minutes. Place macaroons on a wire rack to cool completely. Do not layer until chocolate centers are set.




Gluten Free Chocolate Beer Cake January 27, 2014

Filed under: Gluten Free — lowfatdiva @ 2:32 pm
Tags: ,

I have given you recipes for beer cakes in the past but have not found anything I can do for a gluten free beer cake until now!  Living Without  recently sent me out a great new beer cake recipe that is quite delicious and you will never know that it’s gluten free.   Most of the ingredients in the cake are things a gluten free pantry will already have.  Living Without also gave substitutions for a dairy free cake.    Enjoy!!!!!

¾ cup sour cream or dairy-free sour cream replacement
2 large eggs or 1/2 cup Egg Beaters that are gluten free
1 tablespoon pure vanilla extract (not teaspoon)
1 cup gluten-free ale or beer
8 tablespoons unsalted butter or dairy-free butter alternative
¾ cup unsweetened cocoa powder (not Dutch alkalai processed)
2 cups granulated cane sugar
2 cups gluten-free all purpose flour blend of choice
1 teaspoon xanthan gum (omit if included in your flour blend)
1 tablespoon baking soda (not teaspoon)

1. Preheat oven to 350°F. Grease a 9-inch springform tube or bundt pan and dust lightly with gluten-free starch.

2. In a small bowl, whisk sour cream with eggs and vanilla.

3. Measure out 1 cup ale, letting the head settle to be sure your measurement is correct. Pour ale into a large saucepan. Add butter and heat over medium heat just until melted. Whisk in cocoa powder and sugar until smooth.

4. Add egg mixture to the saucepan mixture and whisk. Add flour blend, xanthan gum and baking soda and stir well to combine.

5. Pour batter into prepared pan and bake in preheated oven for 35 to 40 minutes or until a cake tester inserted into the center comes out fairly clean

6. Let cake cool in the pan on a rack for 15 minutes. Then invert cake to remove from pan onto a cake plate.

Cream Cheese Frosting


Spread this frosting on top of the cooled cake.

1 (8-ounce) package cream cheese or dairy-free cream cheese replacement, room temperature
1 cup sifted confectioners’ sugar
Up to 1/2 cup heavy cream, liquid soy or coconut creamer, or kefir

1. Whip cream cheese and sugar until smooth.

2. Slowly stir in only enough cream to make frosting a spreadable consistency.



Gluten Free Scones November 2, 2013

Filed under: Gluten Free — lowfatdiva @ 5:07 pm
Tags: , ,

Since the weather is cooling off here in the Mitten, I find myself doing a great deal more baking  so I was quite thrilled when my friends at Living Without sent me this delicious Gluten Free Scone recipe with orange and cherry flavor put in the mix – delish!  Give them a try to let me know how you like them too.    Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

1½ cups brown rice flour
½  cup sweet rice flour or tapioca flour/starch
¼  cup potato starch (not potato flour)
2⅛ teaspoons baking powder
½  teaspoon xanthan gum
¼ teaspoon salt
4 tablespoons unsalted butter or dairy-free alternative, chilled and chopped
2 eggs
4 tablespoons honey or 5 tablespoons sugar
½  teaspoon orange extract
Zest of 1 orange
½  cup heavy cream, coconut creamer or milk of choice, room temperature
½  cup dried cherries
Cinnamon sugar or favorite icing, for topping, optional

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. In a food processor, mix together brown rice flour, sweet rice flour, potato starch, baking powder, xanthan gum and salt. Pulse to combine.

3. Add chopped butter and pulse until mixture resembles coarse meal.

4. Add eggs, honey, orange extract and zest and stir until combined. Add cream, stirring just until incorporated.

5. Place dough onto a lightly floured cutting board. (Dough will be quite sticky.) Knead cherries into dough with a floured wooden spoon, spatula or your fingers. Form dough into a circle about 9-inches in diameter. (For mini-scones, make 2 circles about 4½ inches each.) Knead lightly, using the least amount of gluten-free flour needed. With a sharp knife, cut dough into 8 pie-shaped wedges. Sprinkle tops with cinnamon sugar, if desired.



6. Place scones in preheated oven and bake 12 to 15 minutes (10 to 12 minutes for mini-scones) or until scones turn a light golden brown. Do not overbake as scones will become dry!


Fall Vegetable Curry October 22, 2013

Filed under: Gluten Free,Main Dishes & Sandwiches,Soups & Veggies — lowfatdiva @ 3:35 pm

I like the flavor of curry (in small amounts) but my husband is not such a great fan so when I make this recipe I do not use the entire amount (calls for 1-2 teaspoons, I use one).  I also like put the vegetable mixture over cooked rice or soba rice noodles – Delish!  You can also put most any vegetables in you have right now but I choose these because they are a good fall find right now.   Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
1-2 teaspoons  curry powder (depending on taste preference)
1/2 cup vegetable broth
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained or you can use fresh chopped Roma
2 tablespoons chopped fresh cilantro

Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 2 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve over cooked Jasmine rice or soba rice noodles.

NOTE:  you can make it a bit more Thai flavored if you want by putting green curry paste in the recipe instead of the powder.

fall vegetable curry


Gluten Free Apple Tart October 5, 2013

Filed under: Desserts,Gluten Free — lowfatdiva @ 2:11 pm

I have told you about this great product that I found last fall called Chebe, it’s a mix that I used to make my daughter some cheese biscuits and they were outstanding!  I personally have not been able to find any mixes other than the cheddar cheese biscuit mix in my area here in the Mitten.  However I have gone on line and discovered they have four mixes and look fantastic!!!  Here is the link  http://www.vitacost.com/chebe-cinnamon-roll-mix-gluten-free?csrc=GPF-PA-697301100470&ci_gpa=pla&ci_kw=&ci_src=17588969&ci_sku=697301100470&ci_src=17588969&ci_sku=697301100470&gclid=CPmcoqLu_7kCFXRp7AodxwQAfg

The price on the mixes is better than I get in the store but I have not checked out shipping yet 🙂  IF you find the mixes, they sent me this terrific recipe for an Apple Tart that looks divine and since it’s apple season here in the Mitten I wanted to share it with you.    Enjoy!!!!

If you have found the mixes in a store/on line, please drop me a note and let me know so I can share the information.   ramona@lowfatdivablog.com

Gluten Free Apple Tart


1 – 7.5 ounce package of Chebe Cinnamon Roll Mix
3 tablespoons vegetable oil
2 large eggs
2 tablespoons milk or water
6 large apples (about 3 pounds) peeled, cored and sliced into ½ – ¾ inch slices – Granny Smith are one of the best to use
Juice of 1 lemon
1 cup light brown sugar, packed
½ teaspoon kosher or sea salt
1 tablespoon unsalted butter, melted

Caramel Sauce

¼ cup light brown sugar, packed
¼ cup heavy cream
1 tiny pinch kosher or sea salt
1 tablespoon unsalted butter


Preheat oven to 375 degrees. Lightly spray an 11” tart pan with a removable bottom with non-stick cooking spray. Line a baking sheet with foil.

Combine the Cinnamon Roll Mix, eggs, 3 tablespoons oil and water (or milk) in a mixing bowl. Stir to combine the ingredients. Pour the dough out on a clean work surface and knead until smooth, 1 – 2 minutes. Place a piece of waxed or parchment paper on a work surface, top with the dough and them another piece of waxed or parchment paper. Roll into a 13 inch circle. Gently transfer the dough to the prepared tart pan. Wrap a sheet of foil around the outside of the tart pan. This will keep your oven clean as the caramel tends to seep out while the tart is baking.

Put the sliced apples in a large mixing bowl and squeeze the lemon juice in. Toss to coat. Add the brown sugar and salt. Mix until the apples are completely coated with the brown sugar. Arrange the apples in a circle around the outer edge of the pan overlapping each other slightly. Continue to arrange the apples in concentric circles working toward the center of the pan. Make sure the apples fit snuggly. Pour the juices accumulated in the bowl over the apples and drizzle on the melted butter. Bake for 55 to 65 minutes or until the apples are tender when pierced with a knife. Check the tart after 35 minutes, once the crust and the tips of the apple slices have browned lay a sheet of foil over the top of the tart and continue baking. Let tart cool in the pan for 10 minutes then remove the foil and outer ring of the tart pan and continue cooling on a wire rack. If the tart cools too much before removing the outer ring of the pan, the caramel will harden making it difficult to get the tart out of the pan. If this happens simply put the tart in a warm oven (300 degrees) for 5 minutes and it should come right out. While the tart cools make the caramel sauce.

Caramel Sauce

In a small sauce pan over medium heat, bring all the caramel sauce ingredients to a boil. Stir to dissolve the brown sugar. Continue cooking until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Let the sauce cool slightly then drizzle on top of the tart.

Serve the tart warm or at room temperature.



Lose Weight By Eating

with Audrey Johns

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