I've been searching for a good strawberry bread recipe--I'm hoping that this one comes through for me, I'll let you know
1 ½ cup gluten free flour
½ tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
1 cup sugar
1 cup strawberries
2 eggs
2/3 cup oil
2/3 cup chopped nuts
Defrost strawberries in the microwave and then mash with a fork.
Combine all ingredients and stir until smooth.
Pour into a greased loaf pan and cook at 350 for 1 hour.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Tuesday, May 20, 2008
Friday, April 25, 2008
Popovers
From Mrs. Gluten Free
3 large eggs, room temperature
1 cup 1% milk, also room temp.
1 tablespoon unsalted butter, melted
2/3 cup potato starch
1/4 cup Carol's Flour Blend
1/2 teaspoon table salt
1/4 teaspoon xanthan gum
1. Preheat the oven to 450. Generously grease a popover or muffin pan. Adjust oven rack to the lower middle position.
2. Process all the ingredients in a blender until very smooth.
3. Place the prepared pan in the hot oven 5 minutes. Wearing hot mitts, carefully remove the hot pan and pour the batter evenly into each of the six cups. Return pan to oven.
4. Bake 20 minutes, then reduce heat to 350 and continue baking 10 to 15 minutes, or until the sides are rigid. (Do not open the door during the baking time.) Quickly and carefully, open the oven door and remove the pan. Pierce each popover along it's firm side with a toothpick or sharp knife to release the steam, then return the pan to the oven to bake for 5 minutes. Remove the pan from the oven and let cool 10 minutes on a wire rack. Remove the popovers from the pan and serve warm. If necessary, reheat the popovers in a 200 oven 5 minutes.
3 large eggs, room temperature
1 cup 1% milk, also room temp.
1 tablespoon unsalted butter, melted
2/3 cup potato starch
1/4 cup Carol's Flour Blend
1/2 teaspoon table salt
1/4 teaspoon xanthan gum
1. Preheat the oven to 450. Generously grease a popover or muffin pan. Adjust oven rack to the lower middle position.
2. Process all the ingredients in a blender until very smooth.
3. Place the prepared pan in the hot oven 5 minutes. Wearing hot mitts, carefully remove the hot pan and pour the batter evenly into each of the six cups. Return pan to oven.
4. Bake 20 minutes, then reduce heat to 350 and continue baking 10 to 15 minutes, or until the sides are rigid. (Do not open the door during the baking time.) Quickly and carefully, open the oven door and remove the pan. Pierce each popover along it's firm side with a toothpick or sharp knife to release the steam, then return the pan to the oven to bake for 5 minutes. Remove the pan from the oven and let cool 10 minutes on a wire rack. Remove the popovers from the pan and serve warm. If necessary, reheat the popovers in a 200 oven 5 minutes.
Baguette, Breadsticks, crusty bread yippee!
Originally found at www.suretalent-books.com
1½ Cups Cornstarch
½ Cup Millet Flour
2¼ Cups White Rice Flour
¼ Cup Teff Flour
¼ Cup Flaxseed Meal
1½ Tablespoons Xanthan Gum
2 Teaspoons Salt
1 Teaspoon Garlic Powder
1 Tablespoon Dried Chives
1 Package Active Dry Yeast
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Sugar
1 Tablespoon Honey
1/3 Cup Vegetable Oil (Canola) or Olive Oil*
2 Eggs
1 Egg White
1¾ Cups Warm Water (110-115°F)
*I used Extra Virgin Olive Oil
Yield (9) mini baguettes (½ Cup of dough each), or
(2) baguettes (half of dough per baguette), or
(18) breadsticks (¼ Cup dough each)
Directions
Place cornstarch, flours, flaxseed meal, Xanthan gum, salt, chives, garlic powder and yeast in mixing bowl; mix. Add, vinegar, sugar, honey, oil, eggs, egg white and lastly the warm water; mix (slowly). Increase speed to high and beat for 4 minutes.
Coat two cookie sheets (17x11.5 inch) with cooking spray.
Work with the amount of dough necessary to form a single baguette, mini-baguette, or breadstick - whichever you prefer (i.e., half the dough, ½ cup dough, or ¼ cup dough) - at once. Place dough on cookie sheet (allow room for the baguettes or breadsticks to expand as they rise). Spray top and sides (of all exposed batter) generously with cooking spray (this will help you form the baguettes - without cooking spray, dough will be sticky and extremely difficult, if not impossible, to work with). With hands, form dougn into long thin ropes, with thickness of shape depending on which variation you are making. Repeat as necessary making enough loaves to use all your dough.
Sprinkle tops of baguettes with salt and add any other desired topping (poppy seeds, sesame seeds, etc). Allow to sit in a warm, dry location (free of drafts) covered loosely with plastic wrap for 40 minutes. (as pictured)
Preheat oven to 375° and bake (middle rack of oven):
35 minutes for baguettes, or
25 minutes for mini baguettes, or
20 minutes for breadsticks.
If you make the mini-baguettes, they will look something like this:
1½ Cups Cornstarch
½ Cup Millet Flour
2¼ Cups White Rice Flour
¼ Cup Teff Flour
¼ Cup Flaxseed Meal
1½ Tablespoons Xanthan Gum
2 Teaspoons Salt
1 Teaspoon Garlic Powder
1 Tablespoon Dried Chives
1 Package Active Dry Yeast
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Sugar
1 Tablespoon Honey
1/3 Cup Vegetable Oil (Canola) or Olive Oil*
2 Eggs
1 Egg White
1¾ Cups Warm Water (110-115°F)
*I used Extra Virgin Olive Oil
Yield (9) mini baguettes (½ Cup of dough each), or
(2) baguettes (half of dough per baguette), or
(18) breadsticks (¼ Cup dough each)
Directions
Place cornstarch, flours, flaxseed meal, Xanthan gum, salt, chives, garlic powder and yeast in mixing bowl; mix. Add, vinegar, sugar, honey, oil, eggs, egg white and lastly the warm water; mix (slowly). Increase speed to high and beat for 4 minutes.
Coat two cookie sheets (17x11.5 inch) with cooking spray.
Work with the amount of dough necessary to form a single baguette, mini-baguette, or breadstick - whichever you prefer (i.e., half the dough, ½ cup dough, or ¼ cup dough) - at once. Place dough on cookie sheet (allow room for the baguettes or breadsticks to expand as they rise). Spray top and sides (of all exposed batter) generously with cooking spray (this will help you form the baguettes - without cooking spray, dough will be sticky and extremely difficult, if not impossible, to work with). With hands, form dougn into long thin ropes, with thickness of shape depending on which variation you are making. Repeat as necessary making enough loaves to use all your dough.
Sprinkle tops of baguettes with salt and add any other desired topping (poppy seeds, sesame seeds, etc). Allow to sit in a warm, dry location (free of drafts) covered loosely with plastic wrap for 40 minutes. (as pictured)
Preheat oven to 375° and bake (middle rack of oven):
35 minutes for baguettes, or
25 minutes for mini baguettes, or
20 minutes for breadsticks.
If you make the mini-baguettes, they will look something like this:
Wednesday, April 16, 2008
Banana Bread
I must say that one of my favorite comfort foods has got to be quick breads...cranberry bread, zucchini bread, and the best--banana bread. Thankfully my trusty recipe with a few alterations has translated into gluten free beautifully. Next time I plan to replace some butter with applesauce and more flour with whole grain flours.
1 stick butter room temp
3/4 cup sugar(could even do less)
3 eggs
1 1/4cup Pamelas baking mix
1/4 cup quinoa flour
1/2 cup bean flour(I used pinto, but others would work)
1 tsp baking soda
1/2 tsp salt
3 ripe bananas mashed
1 tsp Vanilla
1/2 tsp cinnamon
1/4 tsp cardamom
chopped walnuts or chocolate chips optional
preheat oven to 350 degrees, grease bread pan
Cream butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition.
Mix all dry ingredients and then add butter mixture. Fold in bananas and vanilla. Pour mixture in pan and bake 55 minutes until tester comes out clean. Cool in pan for 10 minute then remove to a rack.
1 stick butter room temp
3/4 cup sugar(could even do less)
3 eggs
1 1/4cup Pamelas baking mix
1/4 cup quinoa flour
1/2 cup bean flour(I used pinto, but others would work)
1 tsp baking soda
1/2 tsp salt
3 ripe bananas mashed
1 tsp Vanilla
1/2 tsp cinnamon
1/4 tsp cardamom
chopped walnuts or chocolate chips optional
preheat oven to 350 degrees, grease bread pan
Cream butter and sugar till light and fluffy. Add eggs one at a time, beating well after each addition.
Mix all dry ingredients and then add butter mixture. Fold in bananas and vanilla. Pour mixture in pan and bake 55 minutes until tester comes out clean. Cool in pan for 10 minute then remove to a rack.
Friday, April 11, 2008
Blueberry Oat Muffins
originally adapted from living without magazine
1 cup gluten free flour blend
1/2 cup oat flour
1/4 cup tapioca starch
1 cup quick oats
1/2 cup sugar
1/4 tsp xantham gum
1 tbl baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp orange zest
COmbine in kitchenaid
In separate bowl combine
1 cup warm milk
2 tsp vanilla
2 tbls oil
1/4 cup applesauce
combine wet and dry ingredients.
take 1/2 cup dried blueberries and reconstitute in 1/2 cup warmed orange juice. Add to muffin mix
Bake for 18-20 minutes at 350 degrees.
1 cup gluten free flour blend
1/2 cup oat flour
1/4 cup tapioca starch
1 cup quick oats
1/2 cup sugar
1/4 tsp xantham gum
1 tbl baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp orange zest
COmbine in kitchenaid
In separate bowl combine
1 cup warm milk
2 tsp vanilla
2 tbls oil
1/4 cup applesauce
combine wet and dry ingredients.
take 1/2 cup dried blueberries and reconstitute in 1/2 cup warmed orange juice. Add to muffin mix
Bake for 18-20 minutes at 350 degrees.
Tuesday, April 8, 2008
Foccacia
Reprinted courtesy of Carol Fenster, Ph.D, Savory Palate, Inc.
1 1/2 tsps dry yeast
3/4 cup warm water (105 degrees)
1 tsp sugar
1 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1 1/2 tsps xanthan gum
1 tsp unflavored gelatin powder
1 tsp dried rosemary
1/2 tsp gluten-free onion powder
3/4 tsp salt
2 large eggs
2 TBs olive oil
1/2 tsp cider vinegar
1 TBs cornmeal (optional)
Topping
1 tsp Italian seasoning
1/4 tsp salt
1 TBs olive oil
Cooking spray
1. Preheat oven to 400 degrees.
2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes.
3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl.
4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour.
5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky.
6. Transfer dough to 11 x 7 inch non-stick pan coated with cooking spray and cornmeal.
7. Sprinkle with Italian seasoning, salt and olive oil.
8. Cover with aluminum foil and let rise in warm place for 30 minutes.
9. Bake for 15 minutes.
Reprinted courtesy of Carol Fenster, Ph.D, Savory Palate, Inc.
1 1/2 tsps dry yeast
3/4 cup warm water (105 degrees)
1 tsp sugar
1 cup brown rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1 1/2 tsps xanthan gum
1 tsp unflavored gelatin powder
1 tsp dried rosemary
1/2 tsp gluten-free onion powder
3/4 tsp salt
2 large eggs
2 TBs olive oil
1/2 tsp cider vinegar
1 TBs cornmeal (optional)
Topping
1 tsp Italian seasoning
1/4 tsp salt
1 TBs olive oil
Cooking spray
1. Preheat oven to 400 degrees.
2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes.
3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl.
4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour.
5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky.
6. Transfer dough to 11 x 7 inch non-stick pan coated with cooking spray and cornmeal.
7. Sprinkle with Italian seasoning, salt and olive oil.
8. Cover with aluminum foil and let rise in warm place for 30 minutes.
9. Bake for 15 minutes.
Reprinted courtesy of Carol Fenster, Ph.D, Savory Palate, Inc.
Tuesday, April 1, 2008
No-Roll Tortillas
1/8 cup plus 1 tbls chickpea flour
1/2 cup gluten-free cornflour
2 teaspoons tapioca flour
1/2 teaspoon salt
2 eggs
1 1/2 cups water
Directions
1Place the flours and salt in a mixing bowl and mix together thoroughly.
2Add the egg and beat until smooth then slowly beat in the water.
3Cover with clingfilm and refrigerate for 30 minutes.
4Heat a medium sized frying pan until very hot then brush with oil.
5Make sure pan is still ver hot, pour in enough batter to just ocver the bottom of the pan.
6Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up.
7Flip the tortilla over cook the other side for 30 seconds only (altho I found it took longer).
8Transfer tortilla on to greaseproof paper and repeat with remaining batter.
9Refrigerate or freeze until ready to use.
1/2 cup gluten-free cornflour
2 teaspoons tapioca flour
1/2 teaspoon salt
2 eggs
1 1/2 cups water
Directions
1Place the flours and salt in a mixing bowl and mix together thoroughly.
2Add the egg and beat until smooth then slowly beat in the water.
3Cover with clingfilm and refrigerate for 30 minutes.
4Heat a medium sized frying pan until very hot then brush with oil.
5Make sure pan is still ver hot, pour in enough batter to just ocver the bottom of the pan.
6Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up.
7Flip the tortilla over cook the other side for 30 seconds only (altho I found it took longer).
8Transfer tortilla on to greaseproof paper and repeat with remaining batter.
9Refrigerate or freeze until ready to use.
Muffins
Originally from recipezaar.com
1 1/4 cups rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1/3 cup sugar
2 eggs
1/2 teaspoon pure vanilla extract
1/3 cup milk or soymilk
2 bananas, peeled
1 1/2 cups strawberries, stemmed and coarsely chopped or choc chips, or blueberries...be creative!
Directions
1Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
2In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
3In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
4Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
5Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
6Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.
1 1/4 cups rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1/3 cup sugar
2 eggs
1/2 teaspoon pure vanilla extract
1/3 cup milk or soymilk
2 bananas, peeled
1 1/2 cups strawberries, stemmed and coarsely chopped or choc chips, or blueberries...be creative!
Directions
1Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
2In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
3In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
4Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
5Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
6Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.
Buttermilk Biscuits
Originally from recipezaar.com
1/2 cup potato starch
3/4 cup cornstarch
1 3/4 teaspoons xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup cold butter, cut into 1/4-inch cubes
3/4 cup buttermilk
Directions
1Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
2Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
3Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
4Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
5Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
6Bake 10-12 minutes or until lightly browned.
1/2 cup potato starch
3/4 cup cornstarch
1 3/4 teaspoons xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup cold butter, cut into 1/4-inch cubes
3/4 cup buttermilk
Directions
1Preheat the oven to 375°F Spray a baking sheet (preferrably a baking stone) with cooking spray.
2Place the starches, xanthan gum, baking powder, baking soda, salt, and sugar into the bowl of a food processor. Process with six 1-second pulses.
3Sprinkle the butter cubes evenly over the flour mixture, cover, and process with 12 1-second pulses. The mixture should resemble coarse crumbs.
4Pour the buttermilk evenly over the mixture. Process for 8 1-second pulses, or until the dough gathers into a moist clump.
5Using your bare hands, quickly gather a clump of dough, lightly form it into a biscuit shape, and drop it onto the cookie sheet. Repeat this for all the remaining dough, trying to handle the dough as little as possible (it's sticky). I usually make 6-8 biscuits.
6Bake 10-12 minutes or until lightly browned.
French Bread
Originally from recipezaar.com
2 cups rice flour(white)
1 cup tapioca flour
3 teaspoons xanthan gum
1 1/2 teaspoons salt
2 teaspoons egg substitute (optional)
2 tablespoons sugar
1 1/2 cups lukewarm water
2 tablespoons fast rise yeast
2 tablespoons butter or margarine, melted
3 egg whites, beaten slightly
1 teaspoon vinegar
melted butter, for brushing (optional)
Directions
1In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
2In a small bowl dissolve the sugar in the water, and add yeast.
3Wait until the mixture foams slightly, then blend into the dry ingredients.
4Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
5To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
6Slash diagonally every few inches.If desired, brush with melted butter.
7Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
8Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
9Remove from pan to cool.
2 cups rice flour(white)
1 cup tapioca flour
3 teaspoons xanthan gum
1 1/2 teaspoons salt
2 teaspoons egg substitute (optional)
2 tablespoons sugar
1 1/2 cups lukewarm water
2 tablespoons fast rise yeast
2 tablespoons butter or margarine, melted
3 egg whites, beaten slightly
1 teaspoon vinegar
melted butter, for brushing (optional)
Directions
1In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
2In a small bowl dissolve the sugar in the water, and add yeast.
3Wait until the mixture foams slightly, then blend into the dry ingredients.
4Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
5To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
6Slash diagonally every few inches.If desired, brush with melted butter.
7Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
8Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
9Remove from pan to cool.
Sprouted Quinoa Bread
Originally found at www.pattycake.ca
A delicious moist quick-bread similar to cornbread - made with healthy sprouted quinoa and brown rice flour instead of cornmeal. Great with soups, or toasted and slathered with nut butter and honey for breakfast.
Source:
Patty
Ingredients / Directions:
Rinse in cold water 3x:
1 c white raw quinoa seeds
Soak in 2 c water at room temperature overnight, or for 6 - 10 hours. (Your seeds will start to sprout! This will make them healthier, easier to digest, and easier to puree.)Drain excess water and puree sprouted quinoa seeds in a blender with:
3/4 c milk or milk substitute
2 eggs
*1 Tbps agave syrup or honey or sugar (*optional)
2 Tbsp starch (tapioca or arrowroot)
1/4 tsp sea salt
Combine separately:
1 c brown rice flower
1/2 tsp soda
1 1/4 tsp baking powder (gluten-free)
Mix wet and dry until just incorporated. Pour into a generously greased loaf pan (I use about 2 teaspoons of room temperature butter) dusted with rice flour. Bake at 350 for about 40 minutes - a toothpick inserted in center should come out clean when it's ready. Remove from oven and let sit for 5-10 minutes before removing it from the pan - and then on to a cooling rack.
Enjoy fresh as is, or with butter, honey, preserves, nut butters... If keeping longer than a day, wrap it up and sore it in the fridge. Later you can slice and toast it.
A delicious moist quick-bread similar to cornbread - made with healthy sprouted quinoa and brown rice flour instead of cornmeal. Great with soups, or toasted and slathered with nut butter and honey for breakfast.
Source:
Patty
Ingredients / Directions:
Rinse in cold water 3x:
1 c white raw quinoa seeds
Soak in 2 c water at room temperature overnight, or for 6 - 10 hours. (Your seeds will start to sprout! This will make them healthier, easier to digest, and easier to puree.)Drain excess water and puree sprouted quinoa seeds in a blender with:
3/4 c milk or milk substitute
2 eggs
*1 Tbps agave syrup or honey or sugar (*optional)
2 Tbsp starch (tapioca or arrowroot)
1/4 tsp sea salt
Combine separately:
1 c brown rice flower
1/2 tsp soda
1 1/4 tsp baking powder (gluten-free)
Mix wet and dry until just incorporated. Pour into a generously greased loaf pan (I use about 2 teaspoons of room temperature butter) dusted with rice flour. Bake at 350 for about 40 minutes - a toothpick inserted in center should come out clean when it's ready. Remove from oven and let sit for 5-10 minutes before removing it from the pan - and then on to a cooling rack.
Enjoy fresh as is, or with butter, honey, preserves, nut butters... If keeping longer than a day, wrap it up and sore it in the fridge. Later you can slice and toast it.
Biscuits
Originally found at glutenfree.wordpress.com
2 cups GF Flour Mix
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons sugar1 teaspoon salt (or 1/2 teaspoon salt if using salted butter)
1 cup cold milk + 1 Tablespoon lemon juice (for the coddled milk)
8 Tablespoons unsalted butter, melted and slightly cooled
Directions:
Preheat oven to 450F.
Add 1 Tablespoon lemon juice to cold milk and set aside until thickened (about 8 - 10 minutes). Keep it in the refrigerator until you need it again (Step 5).
Cut butter into pats and melt quickly - but don’t boil! - butter in short burts in the microwave. Stirring after each 15-20 until melted, but not simmering. Set aside to cool a bit.
Whisk together dry ingredients (GF flour mix, baking powder, baking soda, sugar and salt) in a small mixing bowl.
Pour the melted butter into the cold milk while stirring. (The Cook’s Illustrated step.) The butter will form small clumps within the milk. Don’t worry - while it looks weird, it helps disperse the butter in little chunks throughout the dough when it bakes better.
Add milk/butter mixture to dry ingredients and stir until combined. The dough is should not be too sticky at all. If it is, add a tablespoon of GF flour mix at a time until it comes together better but isn’t super-sticky.
Scoop out with an ice cream scoop and drop onto a silpat/cookie sheet.
Bake for 10-12 minutes or until golden brown. If you don’t want a crunchy exterior of your biscuit, brush the bake biscuits with melted butter before serving to ease-off on the crunch factor.
2 cups GF Flour Mix
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons sugar1 teaspoon salt (or 1/2 teaspoon salt if using salted butter)
1 cup cold milk + 1 Tablespoon lemon juice (for the coddled milk)
8 Tablespoons unsalted butter, melted and slightly cooled
Directions:
Preheat oven to 450F.
Add 1 Tablespoon lemon juice to cold milk and set aside until thickened (about 8 - 10 minutes). Keep it in the refrigerator until you need it again (Step 5).
Cut butter into pats and melt quickly - but don’t boil! - butter in short burts in the microwave. Stirring after each 15-20 until melted, but not simmering. Set aside to cool a bit.
Whisk together dry ingredients (GF flour mix, baking powder, baking soda, sugar and salt) in a small mixing bowl.
Pour the melted butter into the cold milk while stirring. (The Cook’s Illustrated step.) The butter will form small clumps within the milk. Don’t worry - while it looks weird, it helps disperse the butter in little chunks throughout the dough when it bakes better.
Add milk/butter mixture to dry ingredients and stir until combined. The dough is should not be too sticky at all. If it is, add a tablespoon of GF flour mix at a time until it comes together better but isn’t super-sticky.
Scoop out with an ice cream scoop and drop onto a silpat/cookie sheet.
Bake for 10-12 minutes or until golden brown. If you don’t want a crunchy exterior of your biscuit, brush the bake biscuits with melted butter before serving to ease-off on the crunch factor.
Sandwich Wraps
Originally found at glutenfree.wordpress.com
1 cup fine brown rice flour
1/2 cup tapioca starch
2 Tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons EVOO (Extra Virgin Olive Oil)
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Directions
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
Using a fork, tap indentations across the entire dough.
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 425F.
Bake for 11-15 minutes or until the top is slightly browned.
It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.
Cut into large pieces to use as a folded sandwich bread
NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Sadly, I had refrigerated the first batch. =( But now I know better!
UPDATED NOTE: (Jan. 2008) In order to make the pressing/spreading the dough out easier, I now butter or brush oil on to parchment paper (cut to fit my pan) and then spread the batter. This way I can hold the parchment paper down and it spreads (and releases) easily.
1 cup fine brown rice flour
1/2 cup tapioca starch
2 Tablespoons sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons EVOO (Extra Virgin Olive Oil)
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Directions
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust a large jelly roll pan with flour (or oil bottom of pan and lightly dust oiled pan).
Scrap dough onto oiled/dusted pan and press as thinly as possible. (fill pan)
Using a fork, tap indentations across the entire dough.
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 425F.
Bake for 11-15 minutes or until the top is slightly browned.
It wil come out of the oven with a slight crust that will go away as the bread cools. Allow the bread to cool 15-30 minutes before using. It will become flexible and soft.
Cut into large pieces to use as a folded sandwich bread
NOTE: Leaving the bread wrapped in a ziplock on the counter overnight will preserve the flexibility. Sadly, I had refrigerated the first batch. =( But now I know better!
UPDATED NOTE: (Jan. 2008) In order to make the pressing/spreading the dough out easier, I now butter or brush oil on to parchment paper (cut to fit my pan) and then spread the batter. This way I can hold the parchment paper down and it spreads (and releases) easily.
Monkey Bread
Originally found at glutenfree.wordpress.com
Dough Ingredients
1 1/4 cup low fat milk, heated slightly (as you would for a baby)
4 Tablespoons butter
2 Tablespoons sugar
1 Tablespoon yeast
1 large egg
1 1/2 cup GF Flour Mix (includes xanthan gum, if your mix does not, add 1/2 teaspoon xanthan gum to recipe)
1 cup sorghum flour
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum (see above note about GF Flour mix)
1 teaspoon gelatin
1/2 teaspoon salt
Dough Instructions:
In a small bowl, pour 1/4 cup of the milk. Add 2 Tablespoons sugar and 1 Tablespoon yeast. Set aside in a warm place to proof.
Mix together your other dry ingredients with a whisk in a small bowl (GF flour mix, sorghum, tapioca starch, xanthan gum, gelatin, and salt)
Heat the remaining milk a little higher and add the 4 Tablespoons of butter to melt it. Pour the butter/milk mixture into your mixing bowl.
Mix on low speed the milk/butter with your proofed yeast/milk/sugar. Add one egg. Blend together well on low.
Stop the mixer. Add your dry ingredients. Restart the mixer on low. The dough will come together a bit and is a bit heavy.
Mix on medium-high for 5 minutes.
While the bread is mixing, butter and sugar the inside of your chosen pan.
Once done mixing, scrap the dough together and divide into small balls (about 1/2 the size of a golf ball).
You’re now ready for rolling and topping your Monkey Bread.
Topping Ingredients
1/2 cup crushed toasted pecan pieces
1/2 cup brown sugar
1 teaspoon cinnamon
3 Tablespoon butter, melted
Topping Instructions:
In a small bowl, combine the pecan pieces, brown sugar and cinnamon. Mix together well.
In another small bowl, melt the butter.
Working with each of the small dough balls you made, roll each first into the butter bowl and then into the pecan/brown sugar bowl.
Place each dough ball into the pan. Allow yourself to push the pieces together a bit but not too much (GF bread is dense enough without our help! LOL).
Continue rolling the balls until you have finished either (1) filling your pan or (2) using all the dough balls. (If you have extra dough balls that don’t fit into your pan, coat them as you did the others and fill another small baking dish.)
Rest, Rise, Bake, and EAT!
Cover your Monkey Bread loosely with plastic wrap (coated with butter). Set aside in a warm place and allow to rise for 40 minutes.
10 minutes before the rising time ends, preheat your oven to 375F.
Bake your Monkey Bread for 25-30 minutes (depending on the depth of your pan/bread).
When you remove the bread, allow to cool for 3-5 minutes-then dump on serving dish. If the bread is too “doughy” for you, put it into a large baking dish and bake for an additional 5-10 minutes.
Enjoy!
PLEASE NOTE: These treats need to be enjoyed warm and can be reheated. Some people also like to add a powder sugar-glaze to the top of them before serving.
Dough Ingredients
1 1/4 cup low fat milk, heated slightly (as you would for a baby)
4 Tablespoons butter
2 Tablespoons sugar
1 Tablespoon yeast
1 large egg
1 1/2 cup GF Flour Mix (includes xanthan gum, if your mix does not, add 1/2 teaspoon xanthan gum to recipe)
1 cup sorghum flour
1/2 cup tapioca starch
1 1/2 teaspoons xanthan gum (see above note about GF Flour mix)
1 teaspoon gelatin
1/2 teaspoon salt
Dough Instructions:
In a small bowl, pour 1/4 cup of the milk. Add 2 Tablespoons sugar and 1 Tablespoon yeast. Set aside in a warm place to proof.
Mix together your other dry ingredients with a whisk in a small bowl (GF flour mix, sorghum, tapioca starch, xanthan gum, gelatin, and salt)
Heat the remaining milk a little higher and add the 4 Tablespoons of butter to melt it. Pour the butter/milk mixture into your mixing bowl.
Mix on low speed the milk/butter with your proofed yeast/milk/sugar. Add one egg. Blend together well on low.
Stop the mixer. Add your dry ingredients. Restart the mixer on low. The dough will come together a bit and is a bit heavy.
Mix on medium-high for 5 minutes.
While the bread is mixing, butter and sugar the inside of your chosen pan.
Once done mixing, scrap the dough together and divide into small balls (about 1/2 the size of a golf ball).
You’re now ready for rolling and topping your Monkey Bread.
Topping Ingredients
1/2 cup crushed toasted pecan pieces
1/2 cup brown sugar
1 teaspoon cinnamon
3 Tablespoon butter, melted
Topping Instructions:
In a small bowl, combine the pecan pieces, brown sugar and cinnamon. Mix together well.
In another small bowl, melt the butter.
Working with each of the small dough balls you made, roll each first into the butter bowl and then into the pecan/brown sugar bowl.
Place each dough ball into the pan. Allow yourself to push the pieces together a bit but not too much (GF bread is dense enough without our help! LOL).
Continue rolling the balls until you have finished either (1) filling your pan or (2) using all the dough balls. (If you have extra dough balls that don’t fit into your pan, coat them as you did the others and fill another small baking dish.)
Rest, Rise, Bake, and EAT!
Cover your Monkey Bread loosely with plastic wrap (coated with butter). Set aside in a warm place and allow to rise for 40 minutes.
10 minutes before the rising time ends, preheat your oven to 375F.
Bake your Monkey Bread for 25-30 minutes (depending on the depth of your pan/bread).
When you remove the bread, allow to cool for 3-5 minutes-then dump on serving dish. If the bread is too “doughy” for you, put it into a large baking dish and bake for an additional 5-10 minutes.
Enjoy!
PLEASE NOTE: These treats need to be enjoyed warm and can be reheated. Some people also like to add a powder sugar-glaze to the top of them before serving.
English Muffins
Originally found at glutenfreesoxfan.wordpress.com
Ingredients:
3/4 cups sorghum flour
1/4 cup corn starch
1/4 cup tapioca flour
1/4 cup potato starch
1 teaspoon xanthan gum
1/2 teaspoon salt
1 Tablespoon sugar
1 scant Tablespoon quick rise yeast (1 packet)
1 teaspoon canola oil
3/4 cup + 1 Tablespoon warm water
Directions:
1. Spray pan with nonstick spray and dust with white corn meal or rice flour.2. Mix all dry ingredients in bowl of mixer.3. Add water and oil; mix until just blended. Scrape down the sides. Beat on high for 2 minutes.4. Spoon dough into pans. Cover and let rise in warm place for about 20 minutes or until doubled in size.5. Bake in 375 degree (preheated) oven for 15 minutes. They should barely be browned at all.6. Let cool. Split with fork.
Toast and top with your favorite jam or honey. Enjoy!
Variation: I made these again, but using 1/2 cup white rice flour and 1/4 cup sorghum flour instead of 3/4 cup sorghum. They came out closer to a traditional white English muffin.
Ingredients:
3/4 cups sorghum flour
1/4 cup corn starch
1/4 cup tapioca flour
1/4 cup potato starch
1 teaspoon xanthan gum
1/2 teaspoon salt
1 Tablespoon sugar
1 scant Tablespoon quick rise yeast (1 packet)
1 teaspoon canola oil
3/4 cup + 1 Tablespoon warm water
Directions:
1. Spray pan with nonstick spray and dust with white corn meal or rice flour.2. Mix all dry ingredients in bowl of mixer.3. Add water and oil; mix until just blended. Scrape down the sides. Beat on high for 2 minutes.4. Spoon dough into pans. Cover and let rise in warm place for about 20 minutes or until doubled in size.5. Bake in 375 degree (preheated) oven for 15 minutes. They should barely be browned at all.6. Let cool. Split with fork.
Toast and top with your favorite jam or honey. Enjoy!
Variation: I made these again, but using 1/2 cup white rice flour and 1/4 cup sorghum flour instead of 3/4 cup sorghum. They came out closer to a traditional white English muffin.
Cranberry Nut Bread
Originally found at glutenfreemommmy.com
2 cups gluten free flour (I used even amounts of sorghum, tapioca, and brown rice. I did not like teff flour in this bread for some reason- maybe it is just me!)
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 Tablespoon orange zest (when I mix it in the flour I make sure it looks evenly distributed and add more if I need it)
3/4 cup orange juice, freshly squeezed (store-bought will not achieve the right flavor)
1/4 cup butter or butter substitute, melted
2 eggs (I found that the bread held together better with two eggs)
1 cup whole cranberries (I tried the bread with both the cranberries whole and sliced in half and liked the cranberries added to the bread whole best)
3/4 cup- 1 cup walnuts chopped- (I added 3/4 to the batter and another 1/4 cup to the top of the bread before I put it in the oven)
a little raw sugar for the top
DIRECTIONS:
Preheat the oven to 350 degrees. In a med. bowl, sift all the dry ingredients together. Mix all the liquid ingredients together in a separate bowl. Add the liquid ingredients to the dry ingredients and mix until just moistened. Add the whole cranberries and 3/4 cup of chopped walnuts. Spoon the batter into a greased loaf pan (top with raw sugar and more walnuts if desired) and bake for about 45 minutes. Once the bread is done, let it cool for 10 minutes in the pan before releasing to your cooling rack.
Note: I tried this bread both warm and the next day at breakfast. The flavors of this bread are truly better the next day. I would make it late the night before you want to eat it. Just make sure it is tightly wrapped! Freeze the rest for unexpected company or for a treat to take to Christmas parties.
2 cups gluten free flour (I used even amounts of sorghum, tapioca, and brown rice. I did not like teff flour in this bread for some reason- maybe it is just me!)
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1 Tablespoon orange zest (when I mix it in the flour I make sure it looks evenly distributed and add more if I need it)
3/4 cup orange juice, freshly squeezed (store-bought will not achieve the right flavor)
1/4 cup butter or butter substitute, melted
2 eggs (I found that the bread held together better with two eggs)
1 cup whole cranberries (I tried the bread with both the cranberries whole and sliced in half and liked the cranberries added to the bread whole best)
3/4 cup- 1 cup walnuts chopped- (I added 3/4 to the batter and another 1/4 cup to the top of the bread before I put it in the oven)
a little raw sugar for the top
DIRECTIONS:
Preheat the oven to 350 degrees. In a med. bowl, sift all the dry ingredients together. Mix all the liquid ingredients together in a separate bowl. Add the liquid ingredients to the dry ingredients and mix until just moistened. Add the whole cranberries and 3/4 cup of chopped walnuts. Spoon the batter into a greased loaf pan (top with raw sugar and more walnuts if desired) and bake for about 45 minutes. Once the bread is done, let it cool for 10 minutes in the pan before releasing to your cooling rack.
Note: I tried this bread both warm and the next day at breakfast. The flavors of this bread are truly better the next day. I would make it late the night before you want to eat it. Just make sure it is tightly wrapped! Freeze the rest for unexpected company or for a treat to take to Christmas parties.
Banana Bread
Originally found at glutenfreemommy.com
1/4 cup gluten free quick-cooking oatmeal
1/4 cup almond meal
1/2 cup millet flour
3/4 cup tapioca flour
1 cup rice flour
1/4 cup sweet rice flour
2 Tablespoons flax seed meal
3/4 cup brown sugar
3/4 cup white sugar
2 Tablespoons lemon juice
1-2 teaspoons lemon zest (or more if you want more lemon flavor)
2 teaspoons vanilla
2 eggs
1/2 cup low fat lemon yogurt (soy yogurt works fine, but make sure it is gf)
1 1/2 teaspoons xanthan gum (you can add more if you wish, but this was enough for me)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 stick of melted butter, cooled slightly
3 medium bananas, mashed
DIRECTIONS:
There is no need for a mixer for this recipe. You will need a very large greased loaf pan- 10×5. In a med. bowl, sift all the dry ingredients together. In a separate bowl, mix together the mashed bananas, vanilla, whisked eggs, yogurt, lemon juice, lemon zest, and butter. Add the liquid ingredients to the dry ingredients and mix until moistened. Pour into prepared pan and bake at 350 degrees for 1 hour and 10 minutes or until cake tester comes out clean. I use a bamboo skewer to ensure that the entire loaf is cooked through. There is nothing worse than cutting into banana bread and realizing that it did not cook long enough.
Makes one 10×5 loaf of banana bread
1/4 cup gluten free quick-cooking oatmeal
1/4 cup almond meal
1/2 cup millet flour
3/4 cup tapioca flour
1 cup rice flour
1/4 cup sweet rice flour
2 Tablespoons flax seed meal
3/4 cup brown sugar
3/4 cup white sugar
2 Tablespoons lemon juice
1-2 teaspoons lemon zest (or more if you want more lemon flavor)
2 teaspoons vanilla
2 eggs
1/2 cup low fat lemon yogurt (soy yogurt works fine, but make sure it is gf)
1 1/2 teaspoons xanthan gum (you can add more if you wish, but this was enough for me)
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 stick of melted butter, cooled slightly
3 medium bananas, mashed
DIRECTIONS:
There is no need for a mixer for this recipe. You will need a very large greased loaf pan- 10×5. In a med. bowl, sift all the dry ingredients together. In a separate bowl, mix together the mashed bananas, vanilla, whisked eggs, yogurt, lemon juice, lemon zest, and butter. Add the liquid ingredients to the dry ingredients and mix until moistened. Pour into prepared pan and bake at 350 degrees for 1 hour and 10 minutes or until cake tester comes out clean. I use a bamboo skewer to ensure that the entire loaf is cooked through. There is nothing worse than cutting into banana bread and realizing that it did not cook long enough.
Makes one 10×5 loaf of banana bread
Millet Oatmeal Bread
Adapted from a recipe found at glutenfreemommy.com
Okay, so this is bread. This is not just gluten free bread. It's good bread. David took a bite of a sandwich I made and said, "this is a real sandwich". Just a note, don't make this recipe in the middle of cooking a bunch of things. It needs it's own attention. Don't worry--it's worth it.
1 cup brown rice flour or sorghum
1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour) *If you are sensitive to oat flour, try quinoa flour
1/2 cup millet flour
1/2 cup tapioca flour
1/3 cup cornstarch
1/4 flax seed meal (you can’t taste it and it adds fiber)
1 Tablespoon xanthan gum
3 eggs
1 tsp apple cider vinegar
1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast
1 Tablespoon molasses
3 Tablespoons brown sugar
1 1/2 teaspoons salt
4 Tablespoons butter or butter substitute, melted
1/4 cup plus 1 cup heated water (I heated my water to 120 degrees to proof the yeast)
DIRECTIONS:
Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a loaf pan. Heat the oven to 200 degrees and then turn off. In the bowl of your stand mixer (I used my paddle not my dough hook for this recipe), sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Heat your water for proofing the yeast. I recommend 120 degrees. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast. Once your yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add your water (should still be warm) to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter. I beat my dough on high for about 10 minutes in my stand mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 - 1 1/2 hours. You can put plastic wrap or a towel over the pan. My house is much too cold right now so I put mine in the oven so that the dough can rise. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.
Okay, so this is bread. This is not just gluten free bread. It's good bread. David took a bite of a sandwich I made and said, "this is a real sandwich". Just a note, don't make this recipe in the middle of cooking a bunch of things. It needs it's own attention. Don't worry--it's worth it.
1 cup brown rice flour or sorghum
1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour) *If you are sensitive to oat flour, try quinoa flour
1/2 cup millet flour
1/2 cup tapioca flour
1/3 cup cornstarch
1/4 flax seed meal (you can’t taste it and it adds fiber)
1 Tablespoon xanthan gum
3 eggs
1 tsp apple cider vinegar
1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast
1 Tablespoon molasses
3 Tablespoons brown sugar
1 1/2 teaspoons salt
4 Tablespoons butter or butter substitute, melted
1/4 cup plus 1 cup heated water (I heated my water to 120 degrees to proof the yeast)
DIRECTIONS:
Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a loaf pan. Heat the oven to 200 degrees and then turn off. In the bowl of your stand mixer (I used my paddle not my dough hook for this recipe), sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Heat your water for proofing the yeast. I recommend 120 degrees. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast. Once your yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add your water (should still be warm) to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter. I beat my dough on high for about 10 minutes in my stand mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 - 1 1/2 hours. You can put plastic wrap or a towel over the pan. My house is much too cold right now so I put mine in the oven so that the dough can rise. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.
Sunday, March 30, 2008
Zucchini Bread
Originally found at digestivediva.blogspot.com
3 eggs
2 cups sugar
1 cup oil
3 T vanilla (yes it calls for 3 T, but you can use far less)
2 cups peeled, grated and well drained zucchini
3 cups Kinnikinnick GF Pastry and Pie Crust Mix
1 t baking powder
1 t baking soda
1 8-oz. can crushed pineapple, undrained
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour 2 9x5" loaf pans. Beat eggs until fluffy. Add sugar, oil, and vanilla and blend well. Add zucchini. Sift together flour, baking powder, and soda and add to batter. Stir in pineapple and nuts and mix well. Turn into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors before slicing. (Note: If using another GF flour mix, add 1 t of salt with flour.)If you are like me and my father you will love topping this bread with butter or, better yet, cream cheese.
3 eggs
2 cups sugar
1 cup oil
3 T vanilla (yes it calls for 3 T, but you can use far less)
2 cups peeled, grated and well drained zucchini
3 cups Kinnikinnick GF Pastry and Pie Crust Mix
1 t baking powder
1 t baking soda
1 8-oz. can crushed pineapple, undrained
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour 2 9x5" loaf pans. Beat eggs until fluffy. Add sugar, oil, and vanilla and blend well. Add zucchini. Sift together flour, baking powder, and soda and add to batter. Stir in pineapple and nuts and mix well. Turn into pans and bake until toothpick inserted in center comes out clean, about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors before slicing. (Note: If using another GF flour mix, add 1 t of salt with flour.)If you are like me and my father you will love topping this bread with butter or, better yet, cream cheese.
Multigrain Bread
Originally found at digestivediva.blogspot.com
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar
Put all of the wet ingredients into the bread machine pan. Gently layer the dry ingredients on top of the wet. Do not mix! Create a small well in the middle of the dry ingredients and place the yeast in the well so that is remains dry. Place the pan in the bread machine. Close the lid and set the machine to the gluten free setting or the quick rise setting. Press start. That is all. If the loaf turns out to be too dense or if it falls, try redicing the water by 2-3 T. You can slice and freeze this loaf, but there is really no reason. This bread was still just a fresh the next day. Speaking of which, I need to go have a slice, untoasted and with no topping. Yes, it is just that good!
1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar
Put all of the wet ingredients into the bread machine pan. Gently layer the dry ingredients on top of the wet. Do not mix! Create a small well in the middle of the dry ingredients and place the yeast in the well so that is remains dry. Place the pan in the bread machine. Close the lid and set the machine to the gluten free setting or the quick rise setting. Press start. That is all. If the loaf turns out to be too dense or if it falls, try redicing the water by 2-3 T. You can slice and freeze this loaf, but there is really no reason. This bread was still just a fresh the next day. Speaking of which, I need to go have a slice, untoasted and with no topping. Yes, it is just that good!
Subscribe to:
Posts (Atom)