English Muffin Bread

 

• 4 cups all-purpose flour
• 2 (1/4-ounce) packets instant yeast (4 1/2 teaspoons)
• 1 tablespoon granulated sugar
• 1 3/4 teaspoons kosher salt
• 1/4 teaspoon baking soda
• 1 1/4 cups whole milk
• 1/4 cup water
• 2 tablespoons olive oil
• 1 tablespoon butter, melted (optional)

Coat an 8 1/2-inch or 9-inch loaf pan, preferably metal, lightly with cooking spray.

Whisk flour, yeast, sugar, salt, and baking soda together.

Warm the milk, water, and olive oil together in a small saucepan or microwave until hot but not scalding.

Add to the flour mixture and beat until a tacky dough that clears the sides of the bowl forms (a finger pressed into the dough should not stick).

Remove the dough from the bowl and shape it into a ball. Place in the loaf pan and gently push down with damp hands to fill the pan in an even layer, making sure to go all the way to the corners.

Cover and let rise in a warm place until the dough has risen to just over the rim of the pan by about 1/4-inch, 45 minutes to 1 hour. About 20 minutes before the dough is ready, heat the oven to 400 degrees F.

Uncover and bake until the top is golden brown. For a shiny top, immediately brush the top with melted butter. Let cool for 5 minutes. Flip the bread out onto a wire rack and let cool completely, about 1 1/2 hours. The bread is best served sliced and toasted.

Rice Flour Bread

1 c. white rice flour

1 c. brown rice flour

1 c. tapioca starch

4 T. psyllium husk

2 tsp. salt

4 T. honey

1 1/2 c. lukewarm water

2 T. yeast

2 T. oil

2 eggs

Combine the dry ingredients thoroughly. Then add in the wet ingredients and stir until it forms a thick dough. Pour into a parchment-lined bread pan. Cover and let rise 20-30 mins. or until doubled in size. Bake at 350 degrees for 40 mins. Remove from pan to cool.

Coconut Flatbread and Pizza Crust

• 3 tbsp olive oil
• 3 tbsp water
• 1/3 cup arrowroot flour
• 1/3 cup coconut four
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp lemon juice
• 1 gelatin egg substitute (see below)*
• *You can sub the gelatin egg substitute for 1/2 of a green plantain. Depending on moisture level of plantain, you may need an extra tbsp of water if dough cracks when rolled out. Process all ingredients together in food processor until smooth. Bake as directed.

Directions

1. Preheat oven to 350.
2. In stand mixer bowl, place all ingredients except for gelatin egg substitute and lemon juice.
3. Prepare gelatin egg substitute: Whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water, and whisk vigorously, until completely dissolved and frothy. Use immediately.
4. Add gelatin egg substitute and lemon juice to stand mixer. Mix on medium until a thick dough forms.
5. Scrape dough out of mixing bowl and roll into ball.

For Wraps:

1. Divide the dough into 5 balls, rolling each one to 7" in diameter (this is easiest between two layers of parchment paper. Remove top layer of parchment paper, and transfer bottom layers to pans.
2. Bake for 5 minutes, until they begin to brown.

For flatbread:

1. Between two layers of parchment paper, roll ball of dough into 11" circle with a rolling pin. Of dough cracks, add a but more water - no more than one tablespoon at a time.
2. Remove top layer of parchment paper, and transfer bottom layer and flatbread dough to pizza pan or stone.
3. Bake for 12 minutes.

From:http://hewontknowitspaleo.com/recipe-items/autoimmune-paleo-flatbread-and-pizza-crust/

Hot Cross Buns

2 1/2 c.gluten-free flour
1 3/4 tsp. xanthan gum (omit if your blend already contains it)
1/2 c. sugar
3 tsp. instant yeast
1 tsp. cream of tartar
1 tsp. cinnamon
1/2 tsp. allspice
3/4 tsp. salt

1 c. cranberries
1 tsp. pure vanilla extract
1/2 tsp. vinegar
3/4 c. warm water
2 eggs
1/2 c. butter, melted and cooled

1 cup powdered sugar
2 to 3 teaspoons water

In the bowl of a stand mixer, place the flour, xanthan gum, granulated sugar, yeast, cream of tartar, cinnamon, allspice and salt, and whisk to combine well. Add cranberries and toss.

Add the vanilla, vinegar, water, eggs and butter, and mix until dough forms a large ball. Divide the dough into 12 pieces and roll each piece of dough into a tight ball. Place the buns about 2 inches apart on parchment-lined baking sheets. 

Place in a warm and humid, draft-free environment to rise until about 140% of their original size. They will rise more during an “oven spring.” 

Bake at 350 degrees until the buns are golden brown and firm to the touch, 25 to 35 minutes. Allow the buns to cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.

While the buns are cooling, make the icing for the cross. In a medium-sized bowl, combine the remaining 1 cup confectioner’s sugar with 2 teaspoons water. Mix to combine well. Once the rolls have cooled completely, use the icing to make a "cross" on the top of each bun.

Adapted from: http://glutenfreeonashoestring.com/hot-cross-buns-revisited/

These are soooo good and surprisingly easy!

Honey and Oat Bread

1 cups brown rice flour

1 1/4 cups oat flour (make sure the flour is certified GF)

2/3 cup potato starch

1/3 cup tapioca starch

2 teaspoons instant yeast
1 1/4 teaspoons salt
1 1/4 teaspoons xanthan gum

3/4 cup warm milk or water

1/3 cup honey

1/4 cup soft butter

3 large eggs

Optional: sprinkle of oats for the top (make sure the oats are certified GF)

Place the flours, starch, yeast, salt and xanthan gum in a mixing bowl, or the bowl of your stand mixer. Warm the butter and honey in a glass bowl or cup until the butter is melted. Whisk or stir it together and set aside. Using an electric mixer (hand mixer, or stand), gradually beat the warm milk into the dry ingredients. The mixture will be crumbly at first, but once all the milk is added, it’ll come together. Add the melted butter and honey to the mixing bowl and beat until thoroughly blended.

Add the eggs, one at a time. Beat the mixture till each egg is thoroughly integrated before adding the next one. Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned.

At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. The dough will also be very sticky, and feel a bit gritty if you rub some between your fingers. Leave the batter right in the mixing bowl and cover the bowl with a light cloth or plastic wrap. Let the thick batter rise for 60-90 minutes. This batter won’t double in size, but it’ll definitely puff up.

Gently stir the batter down. Scrape it into a lightly greased 8 1/2” x 4 1/2” loaf pan. Use your wet fingers, or a wet spatula or bowl scraper, to smooth the top, eliminating any “wrinkles.” The smoother your loaf is before you put it into the oven, the smoother it’ll be once it’s baked. Lightly sprinkle the top of the loaf with oats and press lightly into the loaf.

Loosely cover the pan and let the dough rise till it barely crowns over the rim of the pan. 45 – 60 minutes, as much as 90. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 25 minutes, until golden brown. Remove it from the oven, and turn it out of the pan onto a rack. Lightly brush with melted butter to help keep the crust soft, being careful not to brush off the sprinkling of oats. Slice when completely cool. Enjoy!

From: http://www.barefeetinthekitchen.com/2012/10/honey-and-oat-gluten-free-bread.html

Be sure to double this, because it will disappear quickly!

Delicious Drop Biscuits

1 1/2 c. Jule's flour mix
1/2 c. oatmeal flour*
1 T. baking powder
1/4 baking soda
1/2 tsp. salt
1/2 c. butter
2 T. honey
1 c. water or milk
2 tsp. vinegar

Combine dry ingredients, then use a pastry cutter to add butter until crumbly. Then add honey, water, and vinegar.  Stir until just combined.  Spoon in mounds on a cookie sheet or in a muffin tin. Bake at 400 degrees for 15 mins.

*Original recipe called for 2 c. flour mix, but I like to add a bit more nutrition, so I substituted some oatmeal flour. I've even gone as high as 1 c. flour mix and 1 c. oatmeal. It still worked great. (Adapted from Gluten-free on a Shoestring, Quick and Easy by Nicole Hunn, p. 52)

Best Bread

2 c. GF flour mix (I use Jule's*)
1 c. lentil flour
1 tsp. salt
5 T. whey protein powder
4 tsp. baking powder
2 eggs
5 T. oil
2 T. honey
2 tsp. vinegar
1 1/2 c. milk or water

Combine dry ingredients, then add wet ingredients. Stir until well combined and thick.  Pour into a bread pan and bake at 350 degrees for 50 mins.

Not only does this taste very much like wheat bread, it slices thin and makes great toast or sandwiches.

Adapted from: Gluten-free on a shoestring, quick and easy by Nicole Hunn. p. 61

*Jules Flour Mix:
1 c. arrowroot
1 c. potato starch
1 c. fine white rice flour
1/2 c. tapioca starch
1/2 c. sorghum or brown rice flour
4 tsp. xanthan gum

Crepes / Tortillas

3 large eggs
1/2 c. potato starch (or tapioca or corn or arrowroot)
1/3 c. water
1/4 tsp. salt
butter or oil

1. Put a drop of oil in the bottom of a non stick skillet. Wipe the oil out with a napkin or a cloth so that just the tiniest smudge of oil remains.

2. Mix the ingredients together in a bowl, whisking well to ensure no clumps.

3. Heat up the skillet, then pour between 1/8 and 1/4 cup of batter into the skillet, then pick up the skillet and move it around so the entire bottom gets covered by batter. (If there is a thick puddle of batter at the bottom of the skillet, use less batter for the next crepe. If there isn't enough batter to cover the bottom, use a little more batter for the next crepe.

4. Cook on a medium high heat until the edges of the crepe start pulling away from the edges of the pan.

5. From the edge that is pulling away from the pan, use your finger to pick up the crepe and flip it over. Cook it on the other side for about 10 seconds, then slide the crepe onto a plate.

Makes about 8 crepes.

Fill them with your favorite fruit filling and real whipped cream. Yum!  (I have heard that you can make crepes with just eggs and water; I just haven't tried it yet.)

From http://www.pennilessparenting.com/2012/04/gluten-free-grain-free-crepes-recipe.html

Nut Butter Bread

1 cup nut butter (or seed butter)
1/4 cup honey
3 eggs
1/2 tsp baking soda
Pinch of salt
1 T vinegar or lemon juice


Combine all ingredients except for the vinegar and mix well (this usually requires an electric mixer for me). Add the vinegar or lemon juice and mix well, then pour into a greased loaf pan.

Bake about 40 minutes in a 350 degree oven. It is done when a knife or toothpick comes out clean.

For a sweet bread, increase the honey to 1/3 or 1/2 cup and add cinnamon and whatever other spices you like, such as nutmeg or ground cloves. Adding more honey will extend the baking time so keep an eye on this.

To make it savory, reduce or omit the honey, and add a little more salt as well as crushed garlic, onion powder (if it is SCD-legal), and other savory spices such as thyme.

From: http://grainfreefoodie.blogspot.com/2009/09/nut-butter-bread.html

This is good stuff. I tried 1/2 peanut butter and 1/2 tahini, and it came out great.

Honey Flax Bread

2 c. flax seed meal (about 1 cup seeds ground)*
1/2 tsp. baking soda
1 tsp. sea salt
1/2 tsp. cinnamon
4 eggs
1/4 c. butter
1/2 c. honey
1/4 c. water

Stir dry ingredients together, then add the wet ingredients. Mix thoroughly. Pour into a loaf pan and bake at 350 degrees for 45 mins. for large loaves, 30 mins for small loaves.  Cool in the pan for 10 mins before turning onto a wire rack to finish cooling.

*I use my vitamix and add the wet ingredients first, then add the dry ingredients, using whole flax seeds. They blend up beautifully.

This is soooo good; it's almost like cake.

Soft Dinner Rolls

2 T. yeast
2 tsp. sugar
2 c. warm unflavored milk of choice, or water
1½ c. superfine or Asian white rice flour
½ c. superfine or Asian sweet rice flour
¾ c. potato starch
½ c. tapioca starch
1 tsp. xanthan gum
1½ tsp. salt
1 T. baking powder
2 eggs
¼ c. butter, melted, more for brushing pans
¼ c. honey
1 tsp.vinegar

1. Combine yeast, sugar and warm milk in a small bowl and whisk to dissolve the sugar. Let sit 6 to 8 minutes or until mixture is foamy and has increased in volume.

2. Combine flours, starches, xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the paddle attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.

3. Add the yeast mixture, 2 eggs, melted butter, honey and vinegar. Mix on medium-low until combined, scraping down the sides of the bowl. Then turn the mixer on high and mix for 3 minutes. Batter should be very thick and smooth.

4. Preheat oven to 375°F. Brush 2 standard muffin pans with melted butter or spray with gluten-free, non-stick cooking spray.

5. Spoon batter into prepared muffin pans, filling about ¾ full. Alternately, use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft-free place. Let rise for 35 minutes or until dough has almost doubled in size.

6. If desired, beat remaining egg with 1 teaspoon water until thoroughly blended. Gently brush the tops of each roll with egg mixture.

7. Place rolls in preheated oven and bake 17 to 18 minutes or until golden brown. Let cool in the pans for 15 minutes

French Bread

2 c. white rice flour
1 c. tapioca starch
1 tsp. xanthan gum
2 tsp. salt
2 T. sugar
1 1/2 c. lukewarm water
2 T. yeast
2 T. oil
2 eggs
1 tsp. vinegar

In a small bowl, mix together yeast, sugar and water.  Allow it to proof 5-10 mins. In a mixing bowl, blend together flours, xanthan gum and salt.  When the yeast mixture is ready, add it to the flour.  Add the oil, eggs,and vinegar.  Beat on high for 3 minutes.  Spoon into two loaf forms on a greased cookie sheet or  French-bread pans.  Cover and let rise 20-30 mins. Bake at 400 degrees for 30-40 mins. Remove from pan to cool.

For delicious variations, try adding fresh rosemary, basil, cracked pepper, or other herbs to the dough. Makes great flat bread and pizza crust.

1 1/2 times:
3 c. white rice flour
1 1/2 c. tapioca starch
1 1/2 tsp. xanthan gum
2 1/4 tsp. salt
3 T. sugar
2 1/4 c. lukewarm water
3 T. yeast
3 T. oil
3 eggs
1 1/2 tsp. vinegar

Banana Bread

1 1/2 c. G.F. flour blend
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
3 ripe bananas, mashed
2 eggs
1 c. sugar*
1/2 c. oil
2 tsp. vanilla (or 1 scraped vanilla bean)

Whisk together dry ingredients. Add wet ingredients and mix just until incorporated.  Bake at 350 degrees 45 mins for a large loaf, or 30 mins for small loaves.

*You may substitute 1/2-2/3 c. honey or agave nectar.  Lots of bananas means lots of flavor, even with reduced sweetness.

Especially delicious fresh out of the oven, or lightly toasted, with butter.

Pumpkin Bread

2 1/2 c. oatmeal flour
1 c. sorghum blend*, or other GF flour
3 c. sugar
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. xanthan gum
1 c. oil
2/3 c. water
4 eggs
1 (1 lb.) can pumpkin (about 2 c.)

Combine the dry ingredients. Add the wet ingredients and stir until smooth. Pour batter into 12 mini-loaf pans that have been lightly greased. Bake at 350 for 50 mins. Cool in pans 10 mins, then invert onto a wire rack to finish cooling.  (Bake muffins for 40 mins; mini-muffins for 20 mins.)

*Blend together 1 1/2 c. sorghum flour, 1 1/2 c. potato starch, and 1 c. tapioca flour.

This is an adaptation of one of my mom's recipes. It tastes just as good as the original. Yum!

Sandwich Bread

1 1/2 c. brown rice flour
1 c. oat flour
1 c. tapioca starch
1 T. yeast
1/4 c. sugar
1 tsp. xanthan gum
1 tsp. salt
1 3/4 c. water
3 T. oil
1 egg
2 T. vinegar

Blend all ingredients together until you get a nice, smooth consistency.  Pour into a greased loaf pan and allow to rise in a warm place for 45-60 minutes. (I like to heat my oven to 200 degrees, then turn it off when I put the bread in to rise.)  Bake at 350 degrees for 35-40 mins.

Crispy Crackers

1 c. brown rice flour
1 c. arrowroot powder
1/2 c. rice or oat bran
1/2 tsp. salt
2 T. olive oil
3/4 c. + 1 T. water

Combine dry ingredients and make a well in the middle.  Pour oil and water in the well and mix until thoroughly combined.  Press the dough into a cookie tray and use a knife to score dough into desired shapes.  Bake at 400 degrees for 20-25 mins. Cool in the pan. Store in an airtight container for up to 2 days.

Tortillas II (Soft)

1 c. brown rice flour

1/2 c. sweet rice flour

1/2 c. tapioca starch

1/2 tsp. salt

1 1/2 c. water

1/4 c. oil

Mix dry ingredients together, then add water and oil. Blend until smooth.  Pour onto heated skillet or griddle sprayed with cooking spray. (You will want to reapply cooking spray between cooking each tortilla.) Flip when lightly brown on one side. When both sides are done, remove and cover with a clean towel to keep warm and soft. 

These worked out great with my honey-lime enchilada recipe. Mouthwatering!

Tortillas I

1 c. brown rice flour*
1/4-1/2 tsp. salt
1/2 c. water
*(or buckwheat, oat, rye, barley, teff; or 1 1/4 c amaranth; or 1 1/4 c. quinoa plus 1/3 c. tapioca starch)

Mix flour and salt. Stir in the water. The dough should be soft, but not wet, and should hold its shape when you pinch it. The dough will likely form a ball as you stir it.  (Add more flour or water 1 T. at a time to achieve the proper consistency.) 

Pinch off balls of dough the size of golf balls. Roll in flour to coat well. Knead each ball as you pat or roll it to 5-6" circle that is 1/8" thick.

Heat a heavy skillet or griddle.  Cook in hot pan 3 mins. per side, or until lightly brown and just starting to appear dry.  Longer cooking will make the tortillas crisp.  Wrap in a cotton towel to keep warm, or cool on a rack.  Store in fridge for up to 1 week or freeze. Reheat in a toaster or warm oven.

Can add 1 T. seasonings, of your choice, for different flavors.  For sweet tortillas, add 1/8 tsp. stevia powder and 1/2 tsp. cinnamon.

These turned out a little crispy; good for tostadas.

Banana-Zucchini Bread

1/4 c. applesauce
2/3 c. sugar (try cutting it to 1/2?)
1 tsp. vanilla
1 c. zucchini, shredded
1 c. banana, mashed
1 tsp. baking soda
1/4 tsp. salt
1 1/2 c. gf flour (I used a combination of mixes and oatmeal flour)
1/2 tsp. xanthan gum
1 1/4 tsp. cinnamon
1 tsp. nutmeg
1 dash allspice

Mix wet ingredients together, then add dry. Stir until well combined. Pour into a 9x5" bread pan, or small loaf pans. Bake for 1 hour at 350 degrees. Cool on a wire rack.

Delicious, and sooo moist!

Millet Oatmeal (Sandwich) Bread

1 c. brown rice flour
1/2 c. oat flour (can pulverize oats to make this)
3/4 c. millet flour
1/3 c. arrowroot (can substitute cornstarch if necessary)
1/3 c. sweet rice flour
1/4 c. flax seed meal
1 T. xanthan gum
3 eggs
1 tsp. vinegar
1 T. molasses
3 T. brown sugar
1 1/2 tsp. salt
4 T oil
1 c. hot water

To Proof Yeast:
1/4 c. hot water
1 T. yeast
1 tsp. sugar

Heat your water for proofing the yeast. In a small prep bowl, stir together your 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.

In the bowl of your stand mixer, sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and oil.

Once yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add 1 cup water to achieve the right consistency of the batter. The dough should be like very stiff cake batter.

Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off. Put the dough in prepared pan and place in oven to rise for about 1 - 1 1/2 hours. Put plastic wrap or a towel over the pan.

Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees.