Brazi Bites Gluten-Free Brazilian Cheese Bread

brazi-bites-img_20161117_075954898_hdrJust wow. These came out of the blue. I’d heard of most of the foods (and had already even tried many of them) at the Gluten Free and Allergy Free Expo, but Brazi Bites? What the heck are those? Well, let me tell you what they are. They are the most amazing morsels of heavenly bread – yes I said BREAD – that I have eaten in my over ten years of being gluten-free. Okay, they are actually Brazilian Cheese Bread, but I think I like my description better.

I’ve tried so many different breads, including Udi’s bagettes, but this bread – OMG. Now, keep in mind, this is not sandwich bread or slicing bread. These are bread balls. But they would go fabulously with salad or steak or pasta or at parties or for breakfast… Okay, I’ll be quiet now. Ha! No I won’t. Continue reading

Cole’s Fine Foods – Gluten-Free Goodies

coles gluten-free scones 032715Have you ever eaten something that tasted so good that you did not want to eat anything else for hours afterwards so you could keep that taste in your mouth? That is how good the gluten-free angel food cake is at Cole’s Fine Foods. In fact, while I was there, a man who is not gluten-free came in to buy one for a cookout because he said it was better then regular angel food cake. Can’t get there to buy your own cake? Get their angel food cake mix and you can make it at home whenever you want.coles angel food cake mix 032715

coles angel food 032715I am regretting not buying that last piece of angel food cake. I wouldn’t have eaten it, no – I would have built a shrine to it at home. A little crown, a little throne, some gold coins – I don’t know. I’ve never done this shrine thing before (as far as you know). Why a shrine? Because one thing the folks at Cole’s have down pat that I have not experienced in all my years of eating gluten-free is an amazing and superior consistency that makes it indistinguishable from food with wheat flour in it.  Jeanine, the proprietor, must have thought I was nuts, because honestly, when I bit into the lemon bar, it brought tears to my eyes. No, not because it was too tart, but because, in nearly 4000 days, I have not tasted something that incredible that was gluten-free. (No, I’m not an emo. I used to be a foodie. Then food allergies came.) The dinner rolls and bread also had phenomenal consistency not usually found in gluten-free food. The flavor and consistency of the Italian herbed bread knocked my socks off. Continue reading

When Life Gives You Lemons, Make Gluten-Free Lemon Coconut Loaf

The Glazed Lemon Coconut Loaf recipe can be found on page 71 in the quick bread section.  I have been experimenting with quick bread recipes, and although this is not as nutritionally beneficial as I would like, so far it is my favorite because a) by the light and moist consistency you cannot tell it is gluten-free; b) it didn’t require a pre-made “gluten-free flour mix;” and c) it uses simple ingredients, allowing bakers to add nutritional ingredients without drastically altering the outcome to the negative.  In an attempt to reduce the sugar content, I halved the amount of sugar and elected not to make the glaze.  Because of that, I probably should have reduced the amount of lemon zest, but it’s still tasty.  My quest, however, may be different than yours – I’m just looking for a quick in-between-meals snack in case my stomach starts to growl.  I’m not in the market for sweets.  Next time I plan to add walnuts or pecans and more coconut.  I can even imagine blueberries or chopped apples working well with this recipe.

Ingredients for the Lemon Coconut Loaf

Ingredients for the Lemon Coconut Loaf

Glazed Lemon Coconut Loaf

Preheat oven to 350 (please see note below).  Lightly grease a 9×5 loaf pan.


  • 1 cup            brown rice flour
  • 1/3 cup       potato starch
  • ¼ cup          tapioca starch
  • 1 cup            granulated sugar (I used ½ cup raw, organic sugar)
  • 1-1/2 tsp     xantham gum
  • 1 tbsp           GF baking powder (Clabber Girl is GF)
  • ¼ tsp           salt
  • 2 tbsp           lemon zest
  • ¾ cup          unsweetened coconut(reduce sugar 2 tbsp if sweetened)
  • ¾ cup          milk
  • ¼ cup          vegetable oil
  • 2                     eggs
  • ¼ cup          freshly squeezed lemon juice

Lemon Glaze

  • 1 cup           GF sifted confectioner’s sugar
  • ¼ cup         freshly squeezed lemon juice

Note:  I keep the flours and starches in the refrigerator.  The two starches tend to come out in clumps and can be hard to measure.  I have learned to pour more than what I need into the measuring cup and then spoon the overage back into the container.  Otherwise it can get somewhat frustrating and very messy.

In a large bowl, stir together brown rice flour, potato starch, tapioca starch, sugar, xanthan gum, baking powder, salt, zest and coconut.  Set aside.

  1. In a separate bowl, using an electric mixer or whisk (I used a whisk), beat milk, oil and eggs until combined.  Add lemon juice while mixing.  Pour milk mixture over dry ingredients and stir just until combined (a spatula will work).  Spoon into prepared pan.  Let stand for 30 minutes.  (This, I believe, is one reason why the bread is so light.  Don’t skip this step.  Preheat your oven now).
  2. Bake in preheated oven for 55 to 65 minutes or until a cake tester (I used a toothpick) inserted in the center comes out clean.
  3. Meanwhile, prepare Lemon Glaze.  In a small bowl, stir together confectioner’s sugar and lemon juice.  With a wooden skewer, poke several holes through the hot loaf as soon as it is removed from the oven.  Spoon the glaze over the hot loaf.  Let the loaf cool in the pan on a rack for 30 minutes.  Remove from the pan and let cool completely on a rack.

The authors list a variation of substituting orange juice and zest for a sweeter and milder flavored loaf.  I may try that next time.

Lemon Coconut Loaf, Right out of the Oven!

Lemon Coconut Loaf, Right out of the Oven!

I have to say, out of all the GF recipes I have tried so far, this takes the cake.  (Okay, sorry, really bad pun).  There was no labor intensive creaming butter or heavy batter, clean up was a breeze, there were no leftover ingredients (partial cans or flour mixes) and it tastes great.  I will definitely make this again.

Footnote:  If you still have lemons left over, you can try the Lemon Garlic Chicken recipe on page 110 of “the Best Gluten-Free Family Cookbook” also by Donna Washburn and Heather Butt.  It’s a simple recipe using common ingredients found in non GF homes.  I marinated for a lot longer than they recommend and the chicken came out tasty and extremely tender.

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K.S. Brooks is a guest blogger for, a novelist and photographer.  ©2009