Great Bread Recipe

My family has been searching for a good gf bread recipe. Box mixes are so expensive. And, as far as mixes go, Bob's Red Mill bread mix is the best. We were quite surprised by this discovery because as a family we don't like most of the Bob's Red Mill mixes. If you'd like to give it a try, Familee Thriftway carries it. I haven't found it at Valley Market.

One thing I REALLY LOVE about this recipe is that you don't need to have a flour mix. I'm so sick of having five different buckets filled with five different flour mixes. Why can't recipes just call for a specific measurement of each ingredient?!

I discovered this great bread recipe at Baking Beauties. I've included a couple of modifications in parenthesis. As a family we've found these substitutions useful:

Buckwheat flour instead of ground flax
Sorghum flour instead of ground flax
Potato flakes work great for milk powder
Sweet rice flour (a.k.a. glutenous rice flour) in place of milk powder


***We like this bread better when potato flakes are substituted for milk powder. We've tried it three ways: with milk powder, with sweet rice flour and with potato flakes. Potato flakes make a better loaf!

Another Wonderful Gluten-Free Sandwich Bread

from Baking Beauties

Ingredients:

1 cup warm water

2 tsp instant yeast

2 Tbsp granulated sugar

1 1/4 cup brown rice flour

1/2 cup ground flax (1/2 cup Buckwheat flour)

1/2 cup potato starch

1/4 cup tapioca starch

1/4 cup skim milk powder (1/4 cup sweet rice flour OR 1/4 cup potato flakes)

2 1/2 tsp xanthan gum

1 1/4 tsp salt

2 tsp apple cider vinegar

2 Tbsp vegetable oil

2 eggs

2 egg whites

Directions:

Combine warm, yeast & sugar in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.

In a large bowl or plastic bag, combine dry ingredients. Mix well and set aside.

In a separate bowl, using a heavy-duty mixer with paddle attachment or dough hook, combine remaining ingredients until well blended. Add water/yeast mixture & combine.

With mixer on lowest speed, slowly add dry ingredients until combined. Scrape bottom and sides of bowl with rubber spatula. With mixer on medium speed, beat for 4 minutes.

Spoon into prepared bread pan or mini-loaf pans. Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.

Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped on the bottom of single loaf.

Slice and wrap while still warm in airtight individual sandwich bags, then place these in a larger freezer bag. Freeze up to 6 weeks.

Bake 12 minutes for 11 mini loaves. Freeze 2 loaves/sandwich bag

**This recipe makes 1 loaf. It sticks really bad so grease bread pan well.

NOTE: Unlike the recipe, I let my loaf cool totally before slicing & packaging.

Blueberry Yogurt Muffins

Linda Linford gave us a great recipe for...

Blueberry Yogurt Muffins

2 cups Mama's Almond Blend
1 1/4 tsp. xanthan gum
1/2 cup butter
1 (8 oz.) carton vanilla yogurt
1 tsp. vanilla
2 cups frozen blueberries
2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1 egg
1/4 cup cream or milk

Preheat oven to 375.  Line muffin tins with muffin liners.  In a medium bowl whisk together flour, baking powder, xanthan gum and salt.

In a mixer cream butter and sugar.  Stir in yogurt, egg, and vanilla.  Beat 1 minute on medium speed until well combined.  Stop mixer and add half of the flour mixture and milk.  Mix on lowest speed for 10 seconds.  Repeat with remaining flour.  Fold in blueberries.  Fill muffin liners to top.  Bake for 25-30 minutes.

Pumpkin Bread or Muffins

These are the muffins I brought to our first meeting. I like to add chocolate chips. I suggest at least doubling the recipe because they are so good they won't last. If you triple the recipe you can use an entire (large) can of pumpkin puree. These are so yummy my five kids devour them and no one can tell they aren't "gluten filled". ~Lisa

Pumpkin Bread or Muffins

Makes 12 muffins
Or three 5 x 3 inch loaves

1¾ cups brown rice flour mix**
1 cup sugar
1 teaspoon baking soda
¾ teaspoon xanthan gum
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
¼ cup water
1/3 cup plus 2 tablespoons Canola oil
2 tablespoons molasses
1 cup pumpkin purée

Preheat oven to 350°F. Position rack in center of oven. Spray three 5 x 3 inch loaf pans or muffin pan with cooking spray.

Mix flour, sugar, baking soda, xanthan gum, salt, baking powder, cinnamon, nutmeg, ginger and cloves together in a large mixing bowl of electric mixer.

Combine eggs, water, oil, molasses and pumpkin in a separate bowl. Whisk to blend.

Pour the wet ingredients into dry and mix until well blended. Do not over beat.

Pour batter evenly into pans and bake 45-55 minutes for loaf pans and about 20-25 minutes for muffins or until toothpick inserted in center comes out clean.

Cool bread for 8 minutes and then remove from pan. (Remove muffins from pan immediately). Cool completely on rack before serving or wrapping for storage. Easiest to slice when chilled.

Store bread covered tightly with plastic wrap in refrigerator for up to five days. Muffins can be stored in a tightly sealed plastic container. Pumpkin Bread or Muffins can be covered with plastic wrap and then with foil, and stored in freezer for up to six weeks. Best when eaten within four days of baking.

**Brown Rice Flour Mix
6 cups extra finely ground brown rice flour (can use white rice flour or corn flour)
2 cups potato starch (not potato flour)
1 cup tapioca flour

Source: The Food Philosopher

Gluten Free Hearty Brown Bread

If you were a fan of whole wheat bread, you will like this! It tastes a lot like the gourmet grain bread you can buy from the store. From experience most kids don't like it as much as the white bread, but adults love it. It's also beautiful when baked.

Gluten Free Hearty Brown Bread

1 3/4 C. GF flour mix
1/2 c. quinoa flakes
1 c. teff flour
1/4 c. sugar
3 1/2 tsp. Xanthan gum
1 1/2 tsp. Salt
1 1/2 Tbs. yeast
1/4 c. vegetable oil
1 3/4 c. warm water
1 tsp. Rice vinegar
3 eggs

Turn oven to 400°.
Mix flour mix, sugar, xanthan gum, and salt in the bowl of a stand mixer. Pour yeast on top of the flour mixture. Don't mix it in yet! Pour warm water directly onto the yeast. Let it sit for 3-4 minutes.

Add the oil and vinegar. Slowly mix the liquids into the dry ingredients, until they are well combined. Add the eggs. Mix on low until combined, then beat on high speed for 3 minutes. Spray 2 loaf pans or 12 English muffin rings well with Pam. Spoon batter into pans (or rings), and let rise on oven as it heats (about 20 minutes).

Bake loaf pans for about 40 minutes. Bake muffin rings about 20 minutes.

Options: add sunflower seeds, 1 Tbls flax seed, or raisins

Source: Life Taste's Good Again