1 teaspoon Flax Meal (this can be omitted, but it adds extra nutrition.)
MIX
1 well-beaten Egg ½ cup Water or Milk
2 Tbs melted butter
Combine and pour into a greased 9 x 9 x 2 pan. Bake at 400 degrees for 20 minutes.
(Save the leftover pieces in a freezer bag and you can use them for Chicken or Turkey dressing. That way you dont have to make up a huge batch for a side dish.)
Gluten-Free Rolls
Another from "The Gluten-Free Kitchen", by Roben Ryberg. This is our favorite 'roll' so far.
4 Tbs shortening 3 Tbs honey
2 eggs 1 packet yeast (about 1 T)
1 cup sour cream 1/2 cup potato starch
1 cup cornstarch 1/2 tsp baking soda
1 Tbs baking powder 2 tsps xanthan gum
3/4 tsp salt 3/4 tsp vinegar
Makes 7-9 Rolls 28 minutes 10 minutes prep time
Preheat oven to 350 degrees F. Combine all ingredients. Mix well to remove all lumps. The dough will be quite wet. Wet hands to handle dough. (Re-wet hands as needed.) Take about 1/4 cup of dough and shape into a ball. Drop into greased baking tin.
(I use muffin or popover tins.). Repeat until all dough is used. Bake 18-20 minutes, until toothpick inserted in middle tests clean.
2 tsps to 1 Tb of Flax meal (opt) 6 Tbs shortening
1 cup of buttermilk
(or 1 cup of milk with 2 teaspoons lemon juice.)
Preheat oven to 450 degrees. In a mixing bowl, combine all of the dry ingredients and whisk to mix. Mix the shortening until the mixture resembles crumbs. Add the liquid and gently mix until the dough forms a ball. Turn out onto a floured surface (sweet rice flour) and pat to Ύ thickness. Cut the dough into 2 ½ squares or use a biscuit cutter. Place 1 apart on an ungreased baking pan (or pizza stone) Bake for 10-12 minutes. Makes 8 large biscuits.
Pizza Crust
1/4 cup warm water 1 package rapid rise yeast 1 tsp sugar 1 1/2 cup rice flour 1 cup tapioca flour 1/3 cup potato flour 1 tablespoon xanthan gum 2 tbls sugar 1 tsp salt 3/4 cup warm water 1 egg 2 tbls. olive oil 1 tbls. minced garlic 1 tbls. Italian seasoning
Dissolve sugar and yeast in warm water. In mixing bowl, mix flours, xanthan gum, sugar, and salt. Add warm water, egg, oil, garlic and Italian seasoning. Start mixing and pour in yeast mixture. Beat until well blended. Grease hands with additional olive oil and form dough into ball. Let rise. Punch down and let rise again. Divide dough into quarters and roll out gently on greased counter to about 1/4 inch thick. Place on pizza screen or cookie sheet and top with your choice of toppings. Bake at 450 degrees until cheese melts and crust is nicely browned. (Just a tip: This dough is fragile and much easier to handle if you make a small pizza. I wouldn't use more than 1/3 of the recipe per pizza. 1/4 is ideal.)
1 cup Brown Rice Flour (additional for dusting) 1-1/2 tsp Active Dry Yeast
1-1/2 cups warm Water (110 degrees) 2 tsp Sugar
1 cup Bobs Red Mill Corn Flour ½ cup cornstarch
2 tsps Xanthan Gum 1 to 1-1/2 teaspoon sea salt
2 large Eggs, at room temperature 1 Tbs Corn oil
Combine ½ cup of the rice flour, the yeast, sugar and ½ cup of warm water in a 2- cup glass measure; stir to combine. Let rest in a warm place until doubled in volume, about 10 minutes. Line a large baking sheet with parchment paper and draw 2- 8- inch circles on it. Combine remaining ½ cup rice flour, corn flour, cornstarch, Xanthan gum and salt in a large bowl, mix to blend. Beat eggs lightly; set aside 1 tablespoon for brushing tops of flat bread. Add remaining 1- cup warm water and the corn oil to beaten eggs. Using a wooden spoon, stir egg and yeast mixtures into flour and beat until smooth. Using a rubber spatula, spread soft dough into circles on marked parchment paper, heaping it up slightly in the center. Cover loaves lightly with greased plastic wrap and let rise until doubled in bulk, about 1 hour.
Preheat oven to 425. Beat a few drops of water into the reserved beaten egg and brush over loaves. Dust lightly with rice flour. Using a razor blade, slash tops of loaves into a large diamond grid pattern. (Us an up and down cutting motion rather than dragging the blade through the soft dough.) Bake for 20 minutes until well browned. Makes 2- 8- inch loaves.
1 tsp Italian seasoning 2/3 cup water (110 degrees F)
1/2 tsp sugar or honey 1 tsp olive oil
1 tsp cider vinegar 1/2 cup tapioca flour
2/3 cup brown rice flour or gram flour or fava bean flour
2 Tbs powdered milk or non-dairy powdered coffee creamer (Dairy alternative, 2 T tapioca flour or sweet rice flour in place of 2 T dry milk powder or non-dairy)
Preheat oven to 425 degrees. In medium bowl using regular beaters (not dough hooks), blend all ingredients on low speed. Beat on high speed for 3 minutes. (If mixer bounces around bowl, dough is too stiff. Add water if necessary, one Tbs. at a time, until dough does not resist beaters.) Dough will resemble soft bread dough. Put mixture on lightly greased 12-inch pizza pan or 11 x 7-inch pan (for deep dish version). Liberally sprinkle rice flour on dough, then press dough into pan, continuing to sprinkle with flour to prevent sticking to hands. Make edges slightly thicker to hold toppings.
Bake pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake another 20 to 25 minutes or until top is nicely browned. (changed the cooking times to 13 minutes for the first bake and 15 minutes for the second. It takes me 45 minutes from start to table...)
Brown Rice Pizza Crust 3 cups cooked long grain brown rice 2 large eggs, lightly beaten
1 cup shredded mozzarella cheese
your favorite seasonings: sea salt, garlic, Italian Herbs, basil, oregano, parsley, etc. Preheat oven to 450 degrees F. Lightly oil or spray a 12-inch pizza pan (or baking sheet) with olive oil. In a bowl combine the cooked brown rice, beaten eggs, cheese and seasonings till blended. Press the rice mixture into the pizza pan to form a crust. Bake for 15 - 20 minutes. Add your favorite toppings. (you can drizzle a bit of olive oil, spoon on tomato sauce, and sprinkle a generous assortment of roasted veggies. I add more Italian Herbs and basil, and top with feta cheese crumbles, goat cheese, or shredded Italian cheeses.) Bake for another 10 - 15 minutes till cheeses are melted and the pizza is hot.
You will not believe this pizza crust is gluten-free. It has a fantastic texture, you can pick it up and it doesn't fall apart, and it's easy to make!
1/4 cup cornstarch 1/4 cup tapioca starch
1 tsp xanthan gum 1 1/2 tsps baking powder
1/2 tsp salt 1/2 Tb vegetable oil
1 egg 1/2 tsp vinegar
2 tsps sugar 1 cup lukewarm water
1 package yeast 3/4 cup gluten-free flour, Bean Flour Mix
1/4 cup light bean flour or dark bean flour
Makes: 1 15inch pizza. 40 minutes 15 minutes prep time
Spray a baking sheet or a 15 inch round pizza pan with vegetable oil. Preheat oven to 425 degrees. In a small bowl, whisk together the gluten free flour, bean flour, corn starch, tapioca flour, xanthan gum, baking powder, and salt. Set aside. In a larger mixing bowl, place the oil, egg, vinegar, and 1 tsp sugar. Measure the water and add the rest of the sugar to it. Drop in the yeast to dissolve. Beat the egg-oil mix slightly, adding the yeast water. Beat in half the flour. Stir in the remaining flour and beat until smooth. Pour the batter into the prepared pan, and spread, allowing the edges to stay slightly thicker. Bake the crust for about 10 minutes for it to stiffen. Spread on your pizza sauce and add the toppings. Bake for 15 to 20 minutes.
Zucchini-Crust Pizza Top this healthy crust with your favorite roasted veggies, or cook it plain and add sliced ripe avacado, olives and goat cheese while it's hot from the oven.
3 1/2 cups shredded zucchini, salted, drained in a colander 3 eggs, beaten 1/2 cup shredded Mozzarella cheese 1/2 cup shredded Parmesan cheese 1/3 cup Gf flour mix
1 Tbs minced fresh basil and oregano, or 1 tsp dried Italian Herbs extra virgin olive oil pizza sauce and desired toppings
Preheat oven to 375 degrees F. Generously oil a 13 x 9-inch baking dish, or pizza pan. After the salted zucchini has drained for 15 minutes, gently press out all the excess moisture. Combine the zucchini with the beaten eggs, cheeses, GF flour mix and herbs; season with pepper and nutmeg, if desired. Bake the crust for 15 minutes, until firm. Brush the top with extra virgin olive oil and return it to the oven for 5 minutes (broil it for extra crispiness). Top the crust with your choice of sauce and other desired toppings. Bake for 15 - 20 minutes, till hot and bubbling. Slice and serve with a crisp green salad. Servings: 4
WET INGREDIENTS: 3 large eggs 1 tsp cider vinegar 1/4 cup vegetable oil 1 1/4 cups very warm water
DRY INGREDIENTS: 2 cups white rice flour 1/2 cup potato starch 1/2 cup tapioca flour 1/3 cup cornstarch 1 Tbsp xanthan gum 3 Tbsp sugar 1 1/2 tsp salt 2/3 cup dry milk 2 1/4 tsp Active Dry Yeast
Preheat oven to 350 F. In a large bowl, mix eggs, vinegar, oil and water.
In a separate bowl, combine flours, xanthan, sugar, salt, dry milk and yeast.
Add dry ingredients to the wet ingredients and mix well with a wooden spoon or electric mixer. Dough should be stiffer than a cake batter, but not as stiff as a cookie dough. If the dough appears too dry, add water, one tablespoon at a time.
Pour batter into oil sprayed bread pan. Let rise approximately 30 minutes on top of pre-heating oven or until dough has doubled in size.
Hamburger Buns (contributed by Carol Fenster, Ph.D.)
1-1/2 tsp Yeast, Active Dry 1 tsp Sugar
1 cup Brown Rice Flour 1/4 cup Potato Starch
1/4 cup Tapioca Flour 1-1/2 tsp Xanthan Gum
1 tsp Unflavored Gelatin Powder 1 Tb Onion Flakes
3/4 tsp Sea Salt 1/4 tsp Lecithin Granules
3/4 cup Warm Water (105 degrees) 2 Tb Canola Oil
2 large Eggs 1/2 tsp Cider Vinegar
Combine yeast, sugar, flours, xanthan gum, gelatin powder, onion flakes, salt and soy lecithin in a small mixer bowl. Add warm water, oil, eggs, and vinegar to the flour mixture. Beat dough with electric mixer on high (using regular beaters, not dough hook) for 2 minutes. The dough will be soft and sticky. Transfer dough to eight English muffin rings (or aluminum foil rings) on baking sheet. Rings and sheet should be coated with cooking spray first. Cover with aluminum foil and let rise in warm place for 30 minutes or until desired height. Preheat oven to 400 degrees F. Bake 15-20 minutes or until tops are golden brown. Cool 5 minutes, then remove buns from rings. Lightly toasting the cut side of bun before serving produces a crispy texture.
BREAD WINNER ****(L. H. & JCC) Mix dry ingredients in large bowl: 2 cups gf blend (6/2/1 rice/potato starch/tapioca) 1 cup potato starch 1/2 cup tapioca flour 2 Tbls. sugar 1 Tbls. xanthan gum 1 1/2 tsp salt 1/2 cup dry milk 1 pkg dry yeast 1 tsp unflavored gelatin Melt 2 Tbls butter or margarine into 1 1/2 cups water...to 130 degrees.
Add water mixture to dry ingredients and mix.
Add 1 tsp rice vinegar.
Add 4 eggs, one at a time, and beat between each. (room temp eggs..warming in hot water works)
Beat three minutes or longer. Dough should not be too stiff...its hard to describe texture. Put into two regular loaf pans (5X9), one extra long pan, or it makes 12 hamburger buns.
Raise in warmed oven that was preheated to 200 (and turned off) for one hour. Leave pans in oven, and turn oven on to 375 and bake: 30 minutes for buns (I have a hamburger bun pan) 40 minutes for bread * you can rest foil over the top for the last half of the baking to prevent too browned tops.
**** Dip out ½ of the dough and make a regular loaf of bread. Add ½ cup white sugar, ½ cup of raisins and 1 to 1 ½ teaspoons of cinnamon .mix and bake in a loaf pan.
1 1/4 cup water 1 tsp vinegar or 1 tsp lemon juice
1/3 cup sugar- less 2 tsp 1 1/2 tsp salt
2/3 cup milk powder substitute 2 cup rice flour
2 cup tapioca flour 3 1/2 tsp xanthan gum
2 packages active dry yeast (1 1/2 T.)
Preheat oven to 350 degrees F. Dissolve the 2 tsp sugar in the lukewarm water. Sprinkle yeast on top and let sit 10 minutes until bubbly. Melt margarine, cool and add vinegar. Sift together dry ingredients.
Stir the yeast mixture and the water/margarine/vinegar mixture into the dry ingredients, then add eggs and beat 2 minutes with mixer on high speed.
Place English muffin rings or other ring molds on a greased cookie sheet. Coat inside well with a non-stick spray. Divide dough among the rings using a large spoon and rubber spatula. Coat fingertips with tapioca flour and pat out gently to fill the ring. [I use the back of a spoon dipped in water to smooth them out.] Bake until golden in preheated oven.
1 cup sugar 2 tsp baking soda 1 tsp baking powder 2 tsp salt 2 tsp xanthan 1 tsp nutmeg
Combine eggs, buttermilk, and melted butter in a large bowl. Mix well with a wire whisk or fork.
Combine dry ingredients in a separate bowl and add to the wet. Mix by hand with a large spoon. (Do not use an electric mixer).
Let batter rest about 15 minutes. Turn dough onto a well-floured surface. If dough is sticky, work in more rice flour blend.
Roll dough 3/8" thick. Cut with doughnut cutter. (We used a large rimmed cup to cut the doughnuts and the lid to the oil bottle to cut the doughnut holes.)
Fry in 1 to 3 inches of very hot oil (375 F) until brown on one side. Turn donuts over and brown on second side.
Cake Doughnuts: Dip warm doughnuts into a bowl of very thin glaze made from 2 cups powdered sugar and 2/3 cup milk.
Chocolate Iced Doughnuts: Melt Chocolate Frosting in a microwave safe bowl. Dip top half of unglazed doughnuts in frosting and let cool. Makes about one dozen doughnuts.
1/2 cup butter, melted 1/2 cup baking cocoa 2 tsp vanilla 3 cups powdered sugar 1/4 cup milk
Mix melted butter and cocoa powder.
Add vanilla. Beat in powdered sugar.
Add milk to desired spreading consistency. Mix well.
3 large eggs -- see * Note 8 ounces lukewarm water -- (90 to 95 degrees) 4 tablespoons melted butter or canola oil (do not use margarine) 1 teaspoon cider vinegar 1 cup white rice flour 1 cup brown rice flour 3/4 cup potato starch flour 1/4 cup tapioca flour 2/3 cup non-fat dry milk 3 tablespoons brown sugar 1 tablespoon xanthan gum 1 1/2 teaspoons salt 1 tablespoon Red Star active dry yeast * Note: Measure eggs into a 2-cup measuring cup. Add 8 ounces of water or enough to fill measuring cup to just over the 1 2/3 cup marking. In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter or oil and cider vinegar with a wire whisk or fork. Pour mixture into bread pan. Measure and blend together all dry ingredients, except yeast, with a whisk or fork. Place into bread pan on top of liquid ingredients. Add yeast on top of dry ingredients. Lock pan into bread maker. Program machine for BASIC RAPID or BASIC/SPECIALTY Bread Setting and MEDIUM Bread Color. Press START/STOP button to turn bread maker on. When mixing/kneading action begins, use a rubber scraper to assist in mixing for a few minutes. The machine will then mix the thick batter by itself. The mixture will not form into a ball of dough, but will be a thick batter that will take on a swirled appearance on top after about 10 minutes of mixing. After mixing, the bread maker will then go through the rise cycles and be baked. When the loaf is done, turn bread maker off by holding START/STOP button down for 3 seconds or until the red signal light goes out. Remove bread pan using pot holders. Invert pan to remove loaf and cool on rack completely before slicing. This recipe yields a 2 pound loaf of bread that will be about 5 inches high.
Lemon Poppyseed Bread for Bread Machine
Lemon Poppy Seed Gluten-Free Bread
3 large eggs -- see * Note 9 ounces lukewarm water -- (90 to 95 degrees) (1 cup plus 2 tablespoons) 4 tablespoons melted butter or canola oil (do not use margarine) 2 teaspoons lemon extract (gluten-free) 2 cups white rice flour 3/4 cup potato starch flour 1/4 cup tapioca flour 2/3 cup non-fat dry milk 3 tablespoons sugar 1 tablespoon xanthan gum 1 tablespoon poppy seed 1 1/2 teaspoons salt 1 tablespoon Red Star active dry yeast * Note: Measure eggs into a 2-cup measuring cup. Add 9 ounces of water or enough to fill measuring cup to the 1 3/4 cup marking. In mixing bowl, thoroughly combine eggs, lukewarm water, melted butter or oil and lemon extract with a wire whisk or fork. Pour mixture into bread pan. Measure and blend together all dry ingredients, except yeast, with a whisk or fork. Place into bread pan on top of liquid ingredients. Add yeast on top of dry ingredients. Lock pan into bread maker. Program machine for BASIC RAPID or BASIC/SPECIALTY and MEDIUM Bread Color. Press START/STOP button to turn bread maker on. When mixing/kneading action begins, use a rubber scraper to assist in mixing for a few minutes. The machine will then mix the thick batter by itself. The mixture will not form into a ball of dough, but will be a thick batter that will take on a swirled appearance on top after about 10 minutes of mixing. After mixing, the bread maker will then go through the rise cycles and be baked. When the loaf is done, turn bread maker off by holding START/STOP button down for 3 seconds or until the red signal light goes out. Remove bread pan using pot holders. Invert pan to remove loaf and cool on rack completely before slicing. This recipe yields a 2 pound loaf of bread that will be about 5 inches high.
Blueberry Muffins Ingredients: 1 cup brown rice flour 1/2 cup potato starch flour 1/2 cup tapioca flour 2 teaspoons xanthan gum 2-1/2 teaspoon GF baking powder 1/3 cup plus 1-tablespoon sugar 3/4 teaspoon salt 1/4 cup applesauce Two large eggs, lightly beaten 1/4 cup olive oil 3/4 cup nonfat milk 1/2 teaspoon vanilla 1-1/2 cups fresh or frozen blueberries Directions: Line muffin tins with paper. Stir together dry ingredients. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla. Stir together just until ingredients are moistened. Gently fold in blueberries. Divide mixture into muffin tins and sprinkle with sugar. Bake at 400-degrees for 25 minutes. Recipe makes 12 muffins.
This recipe works well in my Palsonic breadmaking machine - a wonderful invention. I've been told it also works in a Welbuilt 4100T machine. The bread is a little heavier than the bread I remember from my pre-coeliac days, but it's easy to make, and one good thing is that I know exactly what goes into it. Try toasting it, add slices of tasty cheese and thin slices of tomato, and pop under the griller until the cheese is lightly brown. Yum! Or smother a toasted slice lavishly with very ripe, mashed avocado and sprinkle with herb salt. Or smother the toast with sardines and slices of tasty cheese and pop under the griller until the cheese is bubbling and light brown. Ingredients: 2 1/4 cups white rice flour 1 cup brown rice flour 2 1/2 teaspoons xanthan gum 1 teaspoon gelatin 3 tablespoons caster sugar (very fine sugar) 1 1/2 teaspoons salt 1 tablespoon egg replacer 1/2 cup milk powder (OR 1 cup instant milk powder) 7g (1 1/2 teaspoons) dried yeast 3 large eggs, lightly beaten 1 teaspoon cider vinegar 3 tablesoons macadamia oil (OR your choice of oil) 1 1/2 cups and then 2 tablespoons water Method: Put yeast in breadmaker. Mix together the flour, xanthan gum, gelatin, sugar, salt, egg replacer and milk powder. Add. Mix the wet ingredients and add on top. Note: This bread does not keep well. I find it best to remove it from the breadmaker as soon as it is cooked, allow it to cool completely on a rack, slice it and freeze it. This recipe is adapted slightly from one by America's Red Star Yeast Company. If you live in the United States you're lucky - the company has a toll-free number, 800-4-CELIAC, providing recipes and tips.
Cinnamon BREAD WINNER (sorry, it has milk and yeast)
Mix dry ingredients in large bowl: 2 cups gf blend (6/2/1 rice/potato starch/tapioca) 1 cup potato starch 1/2 cup tapioca flour 1 cup sugar 1 Tbls. xanthan gum 1 1/2 tsp salt 1/2 cup dry milk 1 pkg dry yeast 1 tsp unflavored gelatin 1 1/2 teaspoons of cinnamon
Melt 2 Tbls butter or margarine into 1 1/2 cups water...to 130 degrees.
Add water mixture to dry ingredients and mix.
Add 1 tsp rice vinegar.
Add 3 eggs plus 1 egg white, one at a time, and beat between each. (room temp eggs..warming in hot water works)
Beat three minutes or longer. Dough should not be too stiff...its hard to describe texture.
Raise in warmed oven that was preheated to 200 (and turned off) for one hour. Leave pans in oven, and turn oven on to 375 and bake: 30 minutes for buns (I have a hamburger bun pan) 40 minutes for bread
