Orange Walnut Bread (Gluten-Free)

Ingredients:

2 cups Gluten-Free Flour Blend (see below)

¾ cup sugar

½ cup coconut milk)

½ cup orange juice

3 tablespoons apple sauce plus 1 tablespoon coconut milk

2 tablespoons butter, melted

2 tablespoons freshly grated orange peel

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup chopped walnuts

Directions:

Heat oven to 350°F. Combine all ingredients except walnuts in large bowl; beat at medium speed until well mixed. Stir in walnuts. Pour into greased 8 x 4-inch loaf pan.

Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.

FLOUR BLEND: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon Xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.

(By Scott Adams, celiac.com)

Flaxmeal Skillet Bread (Gluten-Free)

Ingredients:

¼ cup flaxmeal

½ cup brown rice flour (preferably superfine grind)

¼ cup potato starch

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon xanthan gum

½ teaspoon fine sea salt

1 teaspoon sugar

¾ cup buttermilk (or ½ cup plain whole milk yogurt plus ¼ cup milk)

1 large egg

2 tablespoons extra virgin olive oil

Cornmeal for dusting pan (optional)

Directions:

Preheat the oven to 450ºF, and heat either a 9” cake pan or heavy, well-seasoned 8 ½” skillet at the same time. Combine all the dry ingredients (minus the cornmeal) and mix well (I use a whisk). In a separate bowl, whisk together the buttermilk, egg, and 1 tablespoon of oil. Using an oven mitt, remove the hot pan from the oven. Add the remaining tablespoon oil and swirl it around to coat the bottom of the pan. Dust the pan with the cornmeal, if using. Pour the liquid ingredients into the dry ingredients, mix until smooth and scrape the batter into the hot, oiled pan. Spread the dough out as evenly as possible inside the pan. Transfer to the oven and bake until brown and crusty, 12-14 minutes. Flip the bread out onto a wire rack, and let cool for 10 minutes before cutting into wedges.

Option: Use an 8” square pan for more rectangular pieces of bread.

(By Scott Adams, celiac.com)

Crusty Gluten-Free French Bread (Baguettes)

Ingredients:

1 ¼ cup very warm water

2 ¼ tsp rapid rise yeast (1 packet)

1 tsp. granulated cane sugar

1 tsp. sea salt

2 ¼ cups Jules Gluten Free All Purpose Flour

Milk (dairy or non-dairy) or mixed egg wash for brushing on uncooked loaf (the milk will help to brown the loaf; an egg stirred with a tablespoon of water will make the loaf shiny and lightly browned)

Corn meal

Directions:

Prepare a proofing area to let your loaf rise; a good option is to place the loaf in a preheated 200 F oven after you turn the oven off.

If you have a baguette pan, spray with non-stick cooking spray and sprinkle corn meal along the bottom of the pan. If you are using a cookie sheet instead, line with parchment paper and sprinkle corn meal onto the paper, then line up two dowl rods or other forms to help keep the bread in the long thin shape while it’s rising and cooking; wrap these dowl rods with aluminum foil and spray with cooking oil.

In a small bowl, mix the sugar, yeast and very warm water and set aside to proof for 5 minutes (if, after 5 minutes, the yeast is not bubbling, throw it out and start again with fresh yeast).

In a large mixing bowl, whisk together the Jules Gluten Free All Purpose Flour and salt. With the beater blade or dough hook on your mixer, slowly work in the yeast mixture with the flour and salt. Once fully integrated, beat an additional 2 minutes on medium-high. The dough will be very wet at this point.

Scoop the dough into a gallon size zip-top bag with 1 inch cut from a bottom corner of the bag.  Squeeze the bag to remove the air, then squeeze the dough through the cut hole to form one long loaf in your prepared baguette pan or in between your prepared dowls on the parchment-lined cookie sheet.

Gently brush the milk or mixed egg wash all over the exposed areas of the loaf with a pastry brush. Cover the loaf with wax paper sprayed with cooking spray and set it in your warmed oven or other proofing spot for 20 minutes.

Preheat oven to 410F and place a baking pan with water into the oven. Leave this pan in the oven during the baking process as well – the humidity created by this heated water will help the bread to form an extra crunchy crust.

Once risen, uncover the baguette and make 3 or 4 diagonal cuts into the dough with a serrated knife, cutting approximately ¼ inch deep. If you have a clean spray bottle, fill it with water and spritz the bread with water before baking.

Bake for 20 minutes and brush the top of the bread with milk or egg wash again, then bake for 20 minutes more, or until a toothpick inserted into the bread comes out clean and the internal temperature of the bread is 205-210F.

Cool on a wire rack, removed from the pan, until ready to serve.

(By Jules Shepard, celiac.com)

Seed Gluten Free Bread (machine)

Ingredients

1 egg

1 1/4 cups milk

1 tablespoon oil

3/4 teaspoon salt

1 tablespoon sugar

2 cups rice flour

2 teaspoons xanthum gum

1 tablespoon pumpkin seeds

1 tablespoon sunflower seeds

1 tablespoon sesame seeds

2 teaspoons instant yeast

Method

In a bowl whisk together the egg, oil and milk. Add to the breadmachine. In a bowl combine the flour, sugar, salt, yeast and 3/4 of the seeds. Pour into the breadmaker. Sprinkle the rest of the seeds on top. Set the breadmachine to basic and 1 1/2 lb. After the bread is cooked allow 10 minutes before removing from the breadmaker. Cool on a wire rack.

(cookingbread.com)

Rice Soya Gluten Free Bread (machine)

Ingredients

2 eggs

1 1/2 cups water

1/4 cup melted butter

1 teaspoon vinegar

1 1/2 tablespoons sugar

2 teaspoons salt

4 tablespoons powdered milk

1 1/4 cups brown rice flour

1 1/4 cups rice flour

1/2 cup potato flour

1 cup soya flour

1 tablespoon xanthum gum

1 1/2 tablespoons active dry yeast

Method

In a bowl whisk together the eggs and water. Pour into the breadmaker. Add in the melted butter, vinegar, sugar, salt and powdered milk. In a bowl combine the flours and the xanthum gum. Pour into the breadmaker. Sprinkle the yeast on top. Set breadmaker to basic, 2 lbs. After cooked allow to cool in the breadmaker for 10 minutes before removing. Cool on a wire rack.

(cookingbread.com)

Potato Gluten Free Bread (machine)

Ingredients

1 large boiled potato

2 eggs

1 1/4 cups water

1/4 cup melted butter

1 teaspoon vinegar

2 tablespoons sugar

2 cups rice flour

1/2 cup tapioca flour

1 cup potato flour

1 1/2 teaspoons salt

2 teaspoons powdered gelatine

1 tablespoon xanthum gum

1 1/2 tablespoons active dry yeast

Method

Boil a potato till cooked. Drain and cool in cold water. Peel the potato and mash. You want to make sure there are no lumps in the potato. Whisk together the eggs and the water together and add to the breadmaker. Add in the melted butter, vinegar, sugar and mashed potato. In a bowl mix the flours, salt, gelatine and the xanthum gum together and stir. Add the flour mixture to the breadmaker. Sprinkle the yeast on top. Set the breadmaker to basic, 2 lb. After the bread is cooked allow to cool in the breadmaker for 10 minutes before removing. Cool on a rack.

(cookingbread.com)

French Meadow Bakery Gluten-Free Pizza

Ingredients:

•Garlic Paste Ingredients

•2 tbsp extra virgin olive oil

•1 clove garlic, roasted

•Pizza Ingredients:

•French Meadow Bakery Gluten-Free Pizza Crust

•1 oz baby spinach, shredded

•2 oz feta cheese, crumble

•Kalamata olives, pitted and sliced

•8 sun-dried tomato pieces, sliced

Preparation:

Preheat oven to 400° F / 204° C

To make the garlic paste:

Make a paste with garlic and oil. (You can prepare this up to 3 days in advance for more intense garlic flavor!) Refrigerate until ready to use.

To make the pizza:

Remove one French Meadow Bakery Gluten-Free Pizza Crust from packaging. Brush GF pizza crust with garlic infused olive oil as the “sauce” layer. Artfully garnish with the remaining ingredients. Place in preheated 400°F oven for 5-10 minutes. This is a very light and healthful pizza. Enjoy!

Variation:

For a more hearty pizza, spread black olive tapenade as the “sauce” and add remaining ingredients on top and bake.

(Teri Gruss, MS, About.com Guide)

Gluten Free Brazilian Pão de Queijo

Ingredients:

•2 cups whole milk

•8 tablespoons butter, melted

•1/2 cup vegetable oil

•4 1/4 cups tapioca flour

•4 eggs

•2 cups grated farmer’s cheese, or any firm, fresh cows milk cheese

•1/4 cup grated cheddar cheese (optional)

•salt to taste

Preparation:

1.Preheat the oven to 350 degrees.

2.Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil. As soon as it boils, remove from heat.

3.Stir tapioca flour into the milk and butter mixture.

4.Stir in the eggs and the cheese, and mix well.

5.Let mixture cool for 15-30 minutes, so that it will be easier to handle. (I like to chill it in the refrigerator for 15 minutes or so).

6.With floured (tapioca flour) hands, shape the dough into golf ball size balls (about 50 gram portions) and place them on a baking sheet.

7.Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes.

8.Serve warm.

Makes about 15 rolls

(Marian Blazes, About.com Guide)

Gluten Free Beer-Batter Dinner Roll Recipe

Ingredients:

•3/4 cup all-purpose gluten free flour mix ( I used Bob’s Red Mill AP Gluten Free Baking Mix)

•3/4 cup sweet sorghum flour

•1/2 cup arrowroot starch OR potato starch (not flour)

•2/3 cup tapioca starch

•1/3 cup superfine brown rice flour OR white rice flour

•1 tablespoon guar gum

•1 1/2 teaspoons salt

•1 teaspoon sugar

•2 1/4 teaspoons active dry yeast

•1 12 ounce bottle of gluten free beer

•3 room temperature eggs

•3 tablespoons olive oil

•3 tablespoons honey

Preparation:

Preheat oven to 375° F

Butter or use olive oil spread to grease one muffin baking pan

1.Combine all of the dry ingredients in a large bowl and whisk to thoroughly blend. (See tips)

2.Whisk eggs, olive oil and honey together.

3.Place dry ingredients in a large mixing bowl. Slowly pour egg mixture into the dry ingredients and beat on LOW to combine ingredients.

4.Add beer and mix on LOW until blended.

5.Beat the batter on MEDIUM HIGH for about 5 minutes.

6.Use an ice cream scoop or 1/4 measuring cup to scoop batter into prepared muffin pan.

7.Let rise in a warm location for about 30 minutes.

8.Bake in preheated oven for 15 minutes or until the rolls are light golden brown.

9.Serve warm or cool and freeze.

Yield- 12 gluten free dinner rolls

Tip-

Use a dedicated gluten free flour sifter after whisking the dry ingredients together for an exceptionally well blended and powdery soft flour mix.

(Teri Gruss, MS, About.com Guide)

Gluten-Free Hamburger Bun Recipe

It’s adapted from a recipe by Donna Washburn and Heather Butt which appears in their cookbook 125 Best Gluten-Free Recipes.

Ingredients:

•1 1/2 cups white rice flour

•2/3 cup potato starch

•1/3 cup tapioca starch

•1/4 cup amaranth flour

•1/4 cup dry buttermilk powder

•3 tablespoons sugar

•1 1/2 teaspoons guar gum

•1 teaspoon xanthan gum

•1 tablespoon instant dry yeast granules

•1 1/2 teaspoon salt

•1 1/8 cups Club Soda at room temperature OR water

•1 teaspoon apple cider vinegar

•1/4 cup light olive oil

•2 eggs, room temperature

•2 egg whites, room temperature

Preparation:

1.Place all dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.

2.In a separate bowl, lightly beat eggs and egg whites with a fork. Add water, vinegar, olive oil and stir to mix.

3.Using a stand mixer or hand mixer, on medium low speed, slowly pour the wet ingredients into the large bowl of dry ingredients. When the mixture forms a smooth batter, beat on high for 2 minutes.

4.Dip a large rubber spatula in water and scrape the bun batter on to a smooth, clean work surface, liberally sprinkled with white rice flour. Roll the batter dough in the flour until it forms a large ball.

5.Use a sharp knife to divide the dough into 6 equal pieces.

6.Take one piece of dough and roll in a small amount of white rice flour to form a round ball. Gently press down on the top of the ball to form a hamburger bun shape. Smooth the edges with your hand and place on a large baking sheet covered with parchment paper or a Silpat silicone sheet- OR lightly grease the baking sheet with oil.

7.Repeat this shaping process with each piece of dough.

8.Brush buns lightly with olive oil to prevent cracking during the rising process. Cover the buns with a clean tea towel and let rise in a warm, draft-free location for about 45 minutes, until the buns have almost doubled in size. If buns rise too long, they will deflate, so watch this time carefully.

9.While the buns are rising, preheat oven to 350°.

10.When buns have almost doubled in size, brush lightly with cream or milk. Bake for 15-20 minutes, or until internal temperature is about 205° degress on an instant-read thermometer. This useful gadget takes the guesswork out of determining when baked goods are done.

Tips:

To make hotdog or Brat buns, roll each piece of dough in an oblong cylinder shape, about 5 inches long and 2-3 inches thick. Lightly press the top of each bun to gently flatten. Smooth sides with your hand or a spatula.

If you don’t like huge buns, cut the bun in half and hollow out the top of the bun with a bread knife, being careful not to cut clear through.

(Teri Gruss, MS, About.com Guide)

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