Sandwich Bread

This morning I tried something new, making my own sandwich bread. I'd mixed the flours weeks ago and then put off what I'd imagined to be a time consuming venture. In reality, it was rather simple.

The flour blend for bread-
1 cup brown rice flour
1 cup sorghum flour
3/4 cup millet flour (or chickpea flour)
1 cup  tapioca flour
1 cup cornstarch
1/3 cup instant potato flakes

Mix it up and store in an airtight container in the fridge. (Oops! I kept mine in the cupboard.)

To make the bread-
-3 c. flour blend for bread
-2 pkg. active dry yeast
-2 t. xanthan gum
-1 t. salt
-1 c. warm water, (plus additional if needed)
-1/4 c. olive oil
-2 eggs at room temperature
-3 T. sugar
-1 t. cider vinegar

Line a 9x5" metal loaf pan with foil, dull side out, extending the foil 3" up from the top of the pan. Spray with cooking spray and dust with four mix.

Mix 3 cups of flour blend, yeast, xanthan gum, and salt, in a large bowl. In a separate bowl whisk together remaining ingredients. Beat into dry ingredients with an electric mixer set on low until batter is smooth and thick. Add more water by tablespoons if necessary. Beat about five minutes at medium speed.

Spoon the batter into prepared pan and cover lightly with oiled plastic wrap (Oops. How did I miss that?) and let rise in a warm spot for about 30 minutes. Batter should reach top of pan.

Bake at 375ºF for 30-35 minutes or until bread sounds hollow when tapped lightly. Remove bread from pan and cool on a wire rack.

I'm pretty sure I could have some fun with this recipe by adding various ingredients to enhance the flavor. Actually, I'm dreaming of putting pepperoni in there...

Hey Look! Gluten Free Bagels

I have a new gluten free cookbook, The Gluten-Free Kitchen by Roben Ryberg. The main ingredients are few and simple. The recipes included consist of mostly corn starch and potato starch in place of all purpose wheat flour which makes shopping easy.

This morning I decided to try my hand at making bagels. I've never even made regular bagels...

These bready treats were pretty simple and I found them rather tasty when spread with butter and honey. I do wish I had a toaster oven to warm them up and make them crunchy. Maybe tomorrow I'll be brave and stick one into the regular toaster. I just hope I can get it back out once it's done.

Gluten Free Apple Pie Muffins

1 cup brown rice flour or sorghum flour
3/4 cup tapioca starch
1/4 cup almond flour (I use coconut flour)
1/2 cup white cane sugar
1/2 cup light brown sugar
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons apple pie spice
1/2 teaspoon salt
1/2 cup coconut oil
1 cup shredded apple
1/2 cup milk
2 eggs
2 teaspoons vanilla extract

Preheat oven to 350º F. Grease a 12-muffin pan (or use cupcake papers).

In a large mixing bowl, mix together the dry ingredients. Add in the coconut oil by pieces, cutting in with a pastry cutter until the mixture is sandy.

Add in the apple, milk, eggs, and vanilla, and beat on medium high for 1-2 minutes until the cake batter is smooth and stretchy.

Fold in cranberries and pecans.

Spoon the cake batter into the 12 cupcake liners and smooth out the tops.
 
Bake in the center of a pre-heated oven for 22 to 25 minutes or so, until the tops are firm but springy.

Pancakes, Yummy Pancakes

My friend Kristen over at Frugal Antic of a Harried Homemaker has some wonderful gluten free recipes. This week I tried out her Apple Walnut Pancakes and found them absolutely yummy. I did substitute two of the ingredients in her recipe because I just didn't have them on hand (coconut flour for almond flour, and 2% milk for buttermilk). They were decidedly delicious and now I am out of apples. I only had one and now it is gone.

PS. Kristen's pancake pictures are ever so much prettier than mine.

Pumpkin Muffins

From my sweet niece (and the glutenfreegoddess.blogspot.com).

GF pumpkin muffins

Ingredients:

1 cup brown rice flour or sorghum flour
1 cup light brown sugar 
3/4 cup tapioca starch
1/2 cup white cane sugar
1/4 cup almond llour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg1/4 teaspoon cloves
1/2 cup coconut oil
1 cup canned pumpkin
2 eggs
2 teaspoons vanilla extract

Instructions:

Preheat oven to 350º F. Line a 12-muffin pan with cupcake liners.

In a large mixing bowl, whisk together the dry ingredients: brown rice flour, light brown sugar, tapioca starch, white cane sugar, almond flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, sea salt, cloves, and nutmeg.

Add in the coconut oil by pieces, cutting in with a pastry cutter or your mixer's whisk/whip attachment, until the mixture is sandy. Add in the pumpkin, eggs, and vanilla, and beat on medium high for 1-2 minutes until the cake batter is smooth and stretchy.

Spoon the cake batter into the 12 cupcake liners and smooth out the tops.

Bake in the center of a pre-heated oven for 22 to 25 minutes or so, until the tops are firm but springy. Ovens vary widely, so watch these babies and check with a cake tester if you need to.

Cool in the pan only briefly, until the cupcakes are cool enough to handle. Then remove them from the baking pan and cool on a wire rack for one hour before frosting.