Kefir Fermented Bread

Ingredients:

4 C Flour (Whole Wheat, All-Purpose, Bread Flour, Spelt Flour, Rye Flour or a combination)
1/2 T Fine Sea Salt
2 T Honey
2 C Homemade Full-Fat Milk Kefir

Directions:

In a large bowl, mix together flour and salt.

Pour in honey and 1 1/2 C of milk kefir. Add flour. Stir together using a sturdy wooden spoon until dough is sticky but pulls away from the sides of the bowl. Add more milk kefir as needed.

On a well-floured work surface, knead dough 5-10 minutes or until soft and smooth, adding more flour as necessary.

Transfer to an oiled bowl. Cover tightly with plastic wrap and leave on counter to ferment 12-24 hours.

Punch down dough. Spray a standard-size loaf pan with non-stick spray. Place dough in greased loaf pan.

Allow to rise in a warm place (or use "proof" setting on oven) until center of dough reaches the top of the loaf pan.

Prehead oven to 350 degrees F. Bake for 45-50 minutes or until done.

Remove immediately from loaf pan and allow to cool completely on cooling rack before slicing.

* Adapted from https://www.culturesforhealth.com/learn/recipe/milk-kefir-recipes/simple-milk-kefir-yeast-bread/

Black Currant Scones

Ingredients:

2 1/2 C All-Purpose Flour

1 T Baking Powder

1/2 t Salt

1/2 C Sugar 

1 1/2 C Dried Black Currants (or other dried fruit)

1 C Heavy Cream (or Plain Milk Kefir)

3 T Unsalted Butter, melted, optional 

Extra sugar for dusting, optional

Directions:

Preheat oven to 375 degrees F. 

Pour dried currants into heavy cream and let soak while mixing dry ingredients. 

In a large mixing bowl, sift or or whisk together flour, baking powder, salt and sugar. 

Stir in currant and milk mixture and mix until combined. 

Roll out dough to 1 in thickness and cut into circles or triangles or scoop into spoonfuls. Place desired shapes onto parchment-lined baking sheet.

Paint scones with butter then sprinkle with sugar, if desired.

Bake in center of oven until golden, about 15 min. 

Remove from oven and allow to cool before serving. 

Top with lemon curd and clotted cream and serve with black tea!

Yield: About 2 dozen small scones or 18 larger scones 

* Adapted from my friend Sarah's recipe

Quinoa Flake (or Oatmeal) Pancakes

Ingredients:

1 1/2-1 3/4 C Plain Milk Kefir (or Buttermilk)

1/4 C Light Tasting Olive Oil

2 Eggs

1 C Quinoa Flakes (or Oats)

1 C Gluten-Free Flour Blend (or regular flour)

2 T Sugar

2 t Baking Powder

1 t Baking Soda

1 t Sea Salt

1/2-3/4 t Ground Cinnamon

Directions:

Preheat a non-stick skillet on medium-low. 

In a medium bowl, whisk together Kefir (or buttermilk), Oil and eggs. 

In a large bowl, whisk together quinoa flakes (or oats), flour blend, sugar, Baking Powder, Baking Soda, salt and cinnamon. 

Whisk wet ingredients into dry until just combined. 

Cook 1/3 cup of batter at a time in preheated skillet, turning when golden brown. Keep pancakes warm in a 200 degree (F) oven until ready to serve. 

Serve with butter and maple syrup. Great with sliced strawberries!

*Adapted from http://www.deliciousasitlooks.com/2013/06/quinoa-flake-or-oatmeal-pancakes.html

Whole Grain Blueberry Pancakes

Ingredients:

2 C Whole Grain Flour (whole wheat, white whole wheat or spelt)
2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
3/4 t Ground Cinnamon
1/8 t Ground Nutmeg
2 1/4 C Plain Milk Kefir (or a mixture of yogurt and milk)
3 T Sugar
2 Eggs, beaten
1 t Vanilla Extract
3 T Light Tasting Olive Oil or Melted Coconut Oil
2 C Fresh or Frozen Blueberries

Directions:

Whisk together dry ingredients. Whisk in wet ingredients. Stir in blueberries.

Cook 1/3 C of batter on medium-low heat, turning when edges look dry.

Serves 5-6 people

*Adapted from https://sallysbakingaddiction.com/2015/01/16/whole-wheat-blueberry-pancakes/

Whole Wheat Zucchini Bread Pancakes

Ingredients:

2 1/4 C Whole Wheat Flour

2 t Baking Powder

1/2 t Baking Soda

1/4 t Salt

3/4 t Ground Cinnamon

1/4 t Ground Nutmeg

2 T Brown Sugar

1 T Sugar

2 C Buttermilk (or Plain Milk Kefir)

4 T Butter, melted and slightly cooled

2 Eggs

1 t Vanilla Extract

1 C Grated Zucchini 

Directions:

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugars. 

In a medium bowl, whisk together buttermilk (or kefir), butter, eggs and vanilla extract. 

Pour wet ingredients into dry and stir until just combined. 

Fold in zucchini. 

Heat a frying pan over medium heat. Grease pan in between each pancake and pour 1/3-1/2 C batter in pan. Flip when edges start to look dry. 

Serve with butter and maple syrup. 

* Adapted from http://www.twopeasandtheirpod.com/whole-wheat-zucchini-pancakes/

Gluten Free Sweet Cornbread (or Mix)

Ingredients

Dry Mix:

2/3 Cup Sugar

½ teaspoon Baking Soda

1 Cup Cornmeal

1 Cup Pamela’s Gluten Free Bread Mix

½ teaspoon Salt

Add To Dry Mix:

½ Cup Butter

2 Eggs, slightly beaten

1 Cup Buttermilk (or Plain Milk Kefir)

Directions

Preheat oven to 375 degrees. Grease an 8x8-inch square baking pan.

Melt butter.

Pour dry mix into a large mixing bowl and stir to combine.

Add melted butter, eggs and buttermilk (or kefir). Stir until thoroughly incorporated.

Pour batter into prepared baking pan.

Bake for 30-40 minutes or until tester inserted in center comes out clean.

Remove from oven and allow to cool for 5-10 minutes before cutting and serving.

* Note: Dry Mix fits well in a Pint-and-a-half size mason jar.

Gluten Free Masa Harina Corn Biscuits

Ingredients:

1 1/4 C Pamela's Gluten Free Bread Mix (or other GF all-purpose flour)

3/4 C Masa Harina

2 t Baking Powder

1 T Sugar

1/2 t Salt

1 1/4 C Plain Milk Kefir (or Buttermilk)

1/3 C Light Tasting Olive Oil

2 Large Eggs, beaten

1/2 C Shredded Cheddar Cheese (optional)

Directions:

Preheat oven to 400 degrees. 

Grease or line a standard muffin tin. 

In a medium bowl, mix together dry ingredients. 

In a separate bowl, mix together remaining ingredients. 

Stir wet ingredients (and cheese, if using) into dry and mix just until incorporated. 

Spoon into muffin tin and bake approximately 12 minutes. 

Remove to cooling rack. 

Yield: 1 Dozen

Gluten Free Buttermilk Chocolate Chip Muffins

Ingredients:

1 1/2 C Buttermilk (or plain milk kefir)

1/2 C Coconut Oil, melted

2 Large Eggs

1 C Sugar

2 t Vanilla Extract

3 C Pamela's Gluten-Free Bread Mix (or other gluten-free flour)

4 t Baking powder

1/4 t Salt

2 C Chocolate Chips

Directions:

Preheat oven to 425 degrees. 

Grease or line two muffin tins. 

In a large mixing bowl, combine the buttermilk (or kefir), oil and eggs. Mix together.

Mix in sugar and vanilla. 

Mix in flour 1/2 C at a time until thoroughly combined. 

Fold in baking powder.

Fold in chocolate chips. 

Spoon batter into muffin tins. 

Bake for 5 minutes. 

Reduce temperature to 375 degrees and continue baking for about 8 more minutes. 

Remove from oven and cool in muffin tin for a couple of minutes before removing to cooling rack to finish cooling. 

Yield: 2 Dozen Muffins

* Adapted from http://www.galonamission.com/easy-chocolate-chip-muffins/

Gluten Free Buttermilk Chocolate Bread

Ingredients:

1 1/2 C Pamela's Bread Mix (or other gluten-free all-purpose flour)

3/4 C Cocoa Powder

3/4 C Sugar

1 1/2 t Baking Powder

1/2 t Salt

1 Egg

1/4 C Butter

1 C Buttermilk (or plain milk kefir)

1/2 C Hot Brewed Coffee

Directions:

Preheat oven to 350 degrees. 

Grease a standard-size loaf pan. 

In a medium mixing bowl, whisk together flour, cocoa powder, sugar, baking powder and salt. 

In another bowl, add butter to hot coffee and allow butter to melt. Whisk in egg and buttermilk (or kefir). 

Add wet ingredients to dry, mixing until combined. 

Spoon into prepared loaf pan. 

Bake for 45-50 minutes or until tester comes out clean. 

Remove from oven. Cool in loaf pan for ten minutes. Remove to cooling rack. 

Cool completely before slicing. 

Gluten Free Crustless Buttermilk Pie

Ingredients:

3 Eggs

1 1/2 C Sugar

1 C Buttermilk (or plain milk kefir)

1/3 C Pamela's Gluten-Free Bread Mix (or other gluten-free flour)

1/2 C Melted Butter

1 t Vanilla extract

Dash of salt

Directions:

Preheat oven to 350 degrees. 

Grease a glass pie dish or ramekins. 

In a medium bowl, mix together eggs, sugar, buttermilk (or kefir), melted butter, vanilla and salt. 

Pour into prepared dish(es). 

Bake for 25-40 minutes. 

Remove from oven and allow to cool. 

Serve at room temperature or chilled. 

Gluten-Free Last-Minute Bread

Ingredients:

1 Egg

1 t Water

3 T Plain Kefir or Buttermilk

1/3 C Pamela's Gluten-Free Bread Mix

1 t Baking Powder

Directions:

Grease two 4-5-inch ramekins. 

In a small bowl, whisk together egg, water and kefir (or buttermilk). 

Add flour and baking powder. Mix well. 

Spoon half of the batter into each ramekin. 

Microwave both together for 90-100 seconds (your microwave may vary). 

Remove and allow to cool for several minutes. 

Turn out of ramekins. Cool completely. 

Slice and toast, if desired. 

* Adapted from http://www.pamelasproducts.com/amazing-bread-in-about-a-minute/

Gluten-Free Buttermilk Cornbread

Ingredients:

1/2 C Butter

2/3 C Sugar

2 Eggs

1 C Buttermilk (or plain milk kefir)

1/2 t Baking soda

1 C Cornmeal

1 C Pamela's Gluten Free Bread Mix (or other gluten-free flour blend)

1/2 t Salt

Directions:

Preheat oven to 375 degrees. Grease an 8-inch square pan. 

Melt butter. 

In a large mixing bowl, mix butter and sugar. Add eggs and beat until well blended. 

In a separate bowl, combine buttermilk (or kefir) with baking soda. Stir into egg mixture. 

Stir in cornmeal, flour and stir until well blended and few lumps remain. 

Spoon batter into prepared pan. 

Bake in preheated oven for 30-40 minutes or until tester inserted in center comes out clean. 

Note: Recipe doubles well. Cook in 9x13-inch pan. Also freezes well. 

 

* Adapted from http://allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/

Gluten Free Buttermilk Banana Bread or Muffins

Ingredients:

3 C Pamela's Gluten Free Bread Mix

½ t Salt

1½ t Baking Powder

1½ t Baking Soda

½ C Chopped Pecans or Walnuts, optional

1 C Sugar (or 3/4 C Honey)

½ C Butter, softened

2 Eggs

1 C Buttermilk (or plain milk kefir)

1 T Vanilla Extract

1 T Brandy

5 - 6 Very ripe bananas, mashed

Directions:

Preheat oven to 300 degrees.  

Grease two loaf pans or muffin tins. 

In a large bowl, whisk together flour, salt, baking powder and baking soda.  

Add nuts if using, then set aside.

In a separate bowl, cream sugar (or honey) and butter. Mix in eggs, one at a time, then add vanilla, if using, and the bananas.

Add dry ingredients and buttermilk (or kefir), alternating until incorporated.  Don't overmix. 

Pour into loaf pans or muffin tins. 

For bread, bake for one hour or until toothpick comes out clean. For muffins, bake for 25 minutes or until done. 

Remove from oven and let rest in pan 10 minutes before removing to cooling rack. 

Yield: Makes 2 Loaves or 24 muffins. 

* Adapted from http://kitchenconfidante.com/buttermilk-banana-bread

Whole Wheat Buttermilk Bread

Ingredients:

2 1/2 C Whole Wheat Flour

1 t Baking powder

1 t Baking soda

1 t Salt

1 1/2 C Buttermilk or Plain Milk Kefir

1/4 C Honey or sugar

1 Large Egg, slightly beaten

3 T Light Olive Oil or Melted Unsalted Butter

Directions:

Preheat oven to 375 degrees and grease a 9x5-inch loaf pan. 

In a large bowl, whisk together flour, baking powder, baking soda and salt. 

In a medium bowl, mix together honey, buttermilk, egg and oil. 

Pour wet ingredients over dry ingredients. Gently fold and stir until flour is just incorporated. Do not overmix. 

Spoon the batter into the prepared loaf pan. Spread to give a consistent shape. 

Let stand, covered, in a warm place for twenty minutes. 

Bake in preheated oven 40 minutes or until golden brown. 

Variation: Stir in 1/2 C Raisins or other dried fruits with dry ingredients. 

* Adapted from http://www.wareaglemill.com/recipes/wholewheatbuttermilkquickbread/

Whole-Wheat Molasses Quick Bread

Ingredients:

2 1/2 C Whole Wheat Flour

1/2 C Cornmeal

1 t Salt

1 t Baking soda

1 2/3 C Buttermilk (or Plain Milk Kefir)

1/2 C Molasses

Directions:

Preheat oven to 325 degrees. 

Grease a large loaf pan. 

In a mixing bowl, thoroughly combine flour, cornmeal, salt and baking soda. 

In another bowl, mix molasses into buttermilk (or kefir). 

Add wet ingredients to dry and mix until just combined. 

Scoop/pour into loaf pan. 

Bake until firm and a toothpick inserted in the center comes out clean (about 50-60 minutes). 

Cool on rack for 15 minutes before removing from pan. 

*Adapted from http://www.thatskinnychickcanbake.com/whole-wheat-and-molasses-quick-bread-twelveloaves/

Lacto-Fermented Fruit Soda

Ingredients:

4 C Organic Pure Fruit Juice

2 T Whey

Pinch of non-iodized salt

Directions:

Mix all ingredients into a wire-top Fido bottle. 

Set top on but don't seal. Leave at room temperature for 72 hours to ferment. 

Seal top and leave for another 24 hours to naturally carbonate. 

Place in refrigerator and wait 24 hour before opening and serving. 

Enjoy!

Yield: 4 Servings

* Adapted from http://realfoodfamily.com/food/recipes/naturally-sparkling-apple-cider-and-how-to-lacto-ferment-any-juice/

Lacto-Fermented Probiotic Lemonade

Ingredients:

1/2 C Lemon juice

1/2 C Whey (liquid)

1/2 C Sugar

6 1/2 C Water

Directions:

Thoroughly mix together lemon juice, whey and sugar. 

Pour into a 1/2 gallon glass jar with lid or pitcher with tight-fitting lid and fill remainder with water. 

Shake well. 

Let stand at room temperature 48 hours (burping once after 24 hours) and then refrigerate. 

Variations:

Limeade: Replace lemon juice with lime juice. Add an additional 2 T of sugar. 

Lemon-Limeade: Replace 1/2 of the lemon juice with lime juice and add an additional 1 T of sugar. 

Grapefruitade: Replace lemon juice with 1 C of grapefruit juice. 

Buttermilk Pancakes

Ingredients:

2 Eggs

2 C Buttermilk (or plain Milk Kefir)

4 T Melted butter

1/2 t Vanilla extract

2 C All-purpose flour (or Pamela's Gluten Free Bread Mix)

2 T Sugar

2 t Baking powder

1 t Baking soda

1 t Salt

Directions:

In a mixing bowl, beat eggs on medium speed until frothy. 

Add the buttermilk (or milk kefir), melted butter and vanilla. Mix well. 

Add the flour, sugar, baking powder, baking soda and salt. Mix on medium speed until just blended. 

Pour 1/3 C scoops of pancake batter on greased 350 degree skillet. 

Turn pancakes when bubbles form in the center and edges are slightly dry. (Gluten free pancakes may act slightly different)

Cook other side for about a minute. 

Serve topped with butter and warm maple syrup. 

Yield: 3-5 Servings

* Adapted from http://www.food.com/recipe/buttermilk-pancakes-66241

Gluten-Free Double Berry Oven Pancake

Ingredients:

1/4 C Butter

8 Eggs

2 C Gluten-Free All-Purpose Flour (or regular flour if not gluten-free)

2 C Blueberry or Plain Milk Kefir (or whole milk)

1/2 t Salt

1/2 C Sugar

1/2 t Lemon zest

1 C Blueberries

1 C Raspberries

Directions:

Preheat oven to 400 degrees. 

In a large bowl, mix together eggs, flour, milk kefir, salt, sugar, and lemon zest.

Place butter in a 9x13 casserole dish. Put in oven until butter is melted. 

Remove from baking dish from oven and pour batter over butter. Sprinkle the berries on top. 

Bake until knife inserted in center comes out clean. About 30-40 minutes. 

Yield: 6-8 Servings

* Adapted from http://www.recipegirl.com/2012/06/18/double-berry-puff-pancake/

Gluten-Free Kefir Pumpkin Raisin Bread

Ingredients:

1 1/2 C Milk Kefir (or buttermilk)
4 Large Eggs
1 1/2 C Maple syrup
2 C Pumpkin puree
1 t Vanilla extract
2 C Gluten-Free All-purpose flour

1 1/2 C Coconut flour
1 T Pumpkin pie spice
2 t Baking soda
2 t Salt

1 C Raisins

Directions:

Preheat the oven to 350º.  Grease 2 large loaf pans.

In a large bowl, mix together the kefir (or buttermilk), eggs, syrup, pumpkin and vanilla until well blended.

In another large bowl, whisk together the flours, pumpkin pie spice, baking soda, and salt.

Stir the dry ingredients into the wet ingredients until just fully moistened. Fold in raisins.

Pour the batter into the greased loaf pans.

Bake for 55-65 minutes, or just until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes before removing to a wire rack to cool.