GF Breads

Low Carb Cheesy Kale Biscuits

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Cheesey Kale Biscuits

These make the best Bacon and Tomato sandwiches!

Low Carb Cheesy Kale Biscuits

1 cup Almond flour

1 Teaspoon Xanthan Gum

2 teaspoons Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon dry Oregano Leaves

2 Teaspoon dry Basil Leaves

2 Tablespoon minced Garlic

1/4 Cup butter, melted (1/2 Stick)

5  Large Eggs, beaten

1 packed Cup destemmed and finely Chopped Kale Leaves ( I chopped them in the food processor)

2 Cup Cheddar Cheese, freshly grated

1 Cup freshly grated Parmesan Cheese

Preheat Oven at 350*

In large mixing bowl Whisk together all dry ingredients. Then blend in herbs and all wet ingredients, including cheeses and kale. Use a pastry cutter or your hands to incorporate all ingredients. Using a triggered scoop (about ¼ cup) dip out each scoop and place into a buttered muffin tin or buttered biscuit pan and bake for 20 -25 minutes or until done. Let cool about 10 minutes before removing from pan. Enjoy!

(  I used a slider size bun pan for these. It’s slightly larger than a biscuit pan)

 

Day 2 of Holiday Prep

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Gluten Free Corn Bread

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Today I’m working on the cornbread for my Stuffing. ( if your from the South, we call it Dressing) The Stuffing or Dressing recipe I use calls for 2 pans of corn bread, which equals about 12 cups of crumbled corn bread. So I double the recipe below.   I try to make my corn bread early, measure it out and put it into bags and freeze it. That way when it’s time to make my dressing for Thanksgiving, all I have to do is add it to the recipe.

Gluten Free Corn Meal Mix

1–24 oz. bag of Bob’s Red Mill Gluten Free Stone Ground Whole Grain Corn Meal

2- 24 oz. bag of Bob’s Red Mill Gluten Free Corn Flour

Mix well with whisk, in a large mixing bowl, and pour in air tight container. Be sure and label container.

The reason I like to use the mix of corn flour and cornmeal, is because the GF corn meal is coarser than regular cornmeal. So when you add the corn flour it just evens it out. If you like the grit of the corn, then just use the cornmeal. ( I have a thing about texture. I don’t even like regular pears because of the grit!)

If you like the finer grind of the Corn Flour, just use the Corn Flour alone instead of adding the Whole Grain Corn Meal

Gluten Free Corn Bread

2 Cups GF Corn Meal/Corn Flour Mix (2 bags Bobs Red Mill Corn Flour, 1 bag Bobs Red Mill Corn Meal)

½ Teaspoon Salt

2 Teaspoon GF Baking Powder

½ Teaspoon Baking Soda

1 Tablespoon Sugar

¾ Stick of softened Salted Butter (6 Tablespoons or 3/8 cup of oil)

1 Cup Water or Milk

2 Eggs Beaten

In large mixing bowl whisk together dry ingredients, then add butter, water and eggs. Mix well and pour into a greased, 9 – 10 inch skillet, or baking dish. Bake at 350* for 25 – 30 minutes, or until set and browned around the edges. Remove from oven and let cool.

Prep for the Holidays, Day 1

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Gluten Free Croutons

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I’m starting my prep for Holiday cooking today. I’ve been saving the ends of my Gluten Free Bread in the freezer for a while now. So today I’m going to make Croutons for Stuffing.

Gluten Free Croutons

Preheat oven to 400*

Gluten Free bread

1 Teaspoon additive free garlic powder

1 Teaspoon salt

Per 2 ½  Cups cubed bread

I use leftover Gluten Free bread if I can, and I like to save the ends for croutons also. But if you need several cups at a time, one 9×4 inch loaf will make about 4- 5 cups of baked croutons. To cut each slice into small crouton size squares, I usually stack the slices of bread, then cut so it goes faster. And spread the little squares on a cookie sheet, or baking pan one layer thick.  Sprinkle on garlic powder and salt, and bake. About 20 – 25 minutes or until crisp. Make sure to check them at about 15 minutes, they will need to be stirred. When done, let them cool, and store in an air tight container in the freezer until needed.  To use in a salad, take out what you need and microwave about ten seconds. Or save them for stuffing.

My dressing (or stuffing) recipe calls for 4 cups of croutons. My baking pans will hold 2 ½ cups of cubed bread at a time, which equals (after shrinkage) 2 cups of croutons. So after baked and cooled the 2 ½ cups will shrink to about 2 cups.

Pizza Party Biscuits

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Pizza  Party Biscuits

3 Tablespoons Softened Butter  ( or butter substitute)

2/3 Cup Gluten Free Pizza Sauce

2 Large Eggs Beaten

1 Cup Finely Chopped GF Ham

2 Teaspoons Dried Basil Leaves

2 Teaspoons Dried Oregano Leaves

2 Tablespoons minced Garlic

2 Cups Freshly Grated (additive free) Mozzarella Cheese

1 Cup Gluten Free All-Purpose Flour ( I used Better Batter with xanthan gum already added)

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

1 Cup finely grated (additive free) Parmesan Cheese (for topping)

Preheat oven to 350*

In large mixing bowl add butter, pizza sauce, eggs, ham, herbs and garlic. Mix until well blended. Then fold in Mozzarella cheese until incorporated. In separate bowl, whisk together flour, baking powder, and baking soda. Slowly add to liquid ingredients until there is no sign of dry ingredients left. Set aside and grease or butter muffin tins. Using a triggered ice cream scoop ( about ¼ cup) spoon into each muffin tin.

Bake for 25 -30 minutes or until biscuits are browned. I can get about 12 biscuits out of this recipe.  When you remove pan from oven top each biscuit with parmesan cheese and serve.  These are great served with Marinara sauce for dipping! YUM!! Enjoy!

 

Herbed Asiago Gluten Free Biscuits

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My herbs are growing so fast, I am in the garden nearly everyday picking and cooking with them. This is a photo of my parsley and oregano. They both wintered over in abundance!

Herbed Asiago Gluten Free Biscuits

1/4 Cup Butter Melted ( or butter substitute)

2 Teaspoons Freshly chopped Basil Leaves

3 Teaspoons Freshly Chopped Oregano Leaves

1 Tablespoon minced Garlic

1 Cup Gluten Free All-Purpose Flour

1 Tablespoon White Sugar

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

2 Cups Freshly Grated (additive free) Asiago Cheese (8 0z. package)

1/3 Cup Sweet Pure Butter Milk

1/2 Cup Egg Whites (I like to whisk the egg whites and butter milk together before adding to dry ingredients)

Melt butter and adding herbs and garlic, let this set to cool while you mix other ingredients. In mixing bowl whisk together all dry ingredients. Then add cheese, butter milk, egg whites, butter, herbs and garlic. Mix well making sure all dry ingredients are incorporated. Let batter set for 10- 15 minutes, or refrigerate if longer. When ready to bake, Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ Cup) drop biscuits onto greased non-stick 9 inch pan. Bake for 30- 35 minutes or until biscuits are browned around the edges. I can get about 10 biscuits out of this recipe.  As soon as you remove pan from oven butter top of biscuits and serve. Enjoy!!!

Please note: Dough should be just a bit thicker than cake batter. It will not run, but is very light and fluffy. You cannot roll this dough out and cut for biscuits.

Jan’s Molasses Rolls

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April 8, 2015March 18, 2016 / Janet Monk / Edit

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Jan’s Molasses Rolls

Yeast Mixture:

2 Teaspoons Dark Brown Sugar

1/4 Cup pure Sweet Butter Milk (room temperature)

1/4 Cup luke warm water

2 Tablespoons Dry Active Yeast

Remaining ingredients:

3 ½  Cups good quality Gluten Free all purpose flour

Note: If you use another flour that does not have xanthan gum, then you must add it. Using GF Better Crocker flour alone also needs ¼ teaspoon xanthan gum added.

½ Teaspoon Salt

½  Teaspoon Baking Soda

2 Tablespoons Gluten Free Baking Powder

1 Cup Pure Egg Whites (or about 5 whole eggs)

1 Stick of Salted Butter (melted)

1 Banana (mashed)

½ Cup Pure Molasses ( I use Grandma’s brand, it is un-sulfurized)

Mix yeast in medium glass mixing bowl by adding sugar, butter milk, & water. Stir to dissolve sugar.  Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes while you make the dough.

In large mixing bowl, whisk together flour, salt, baking powder and baking soda. In food processer, blend together eggs, butter, banana, and molasses until smooth. Slowly add flour mixture and blend until there are no lumps. Then add yeast mixture and blend again for 25- 30 seconds or until all is mixed. Do not over mix. It can make rolls rubbery.

If you want to roll out dough to make cut out type rolls, place dough back into bowl that you mixed the flour in, cover and place in refrigerator until cold. Or you can even leave it in fridge overnight.

To make large rolls, oil your hands with olive oil and dip out dough ( about the size of a tennis ball) and pat dough into a ball. Place each ball into a greased 9×13 inch baking pan. Brush dough with melted butter and set in a warm place to rise for about 20 minutes. Preheat oven to 325* Add a baking pan filled half way with water to bottom rack of oven. This will keep rolls moist while baking.

When ready to bake, place pan on middle baking rack and bake for 30 – 35 minutes for large rolls. For smaller cut out rolls bake 25- 30 minutes or until rolls are set in the center. Insert toothpick in center roll, if it comes back clean, they are done.  (about half way through baking time, slide pan of water over to the side, so bottom of rolls will brown)

Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve.

These freeze very well! If you make ahead and freeze, make sure you pull them apart before freezing. Then to thaw, just place in the microwave and heat individual rolls for 25- 30 seconds. If you heat more than one at a time, it will take longer.

Gluten Free Party Bread Bowls

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Gluten Free Party Bread Bowls

IMG_1664Gluten Free Party Food Bread Bowls GF Pizza Bowls

Bowl: (this is enough to make 12 – 3 inch bread bowls)

4 Cups Bob’s Red Mill GF Corn Bread Mix

2 Cups Milk

1/2 Cup GF Oil

2 Eggs

Preheat oven to 375* F.

In large mixing bowl beat milk, oil, and eggs until blended. Then slowly add corn meal mix and stir until blended. Grease a nonstick bread bowl pan thoroughly. I pour the oil inside the small space that makes the bowl then using a paper towel covered in oil, coat the entire inside, top to bottom. ( you don’t want it to stick when you remove the little bowls.) After greasing pan, spoon corn bread batter into bowl, slightly below fill line, filling all of the bowls. (mine makes 6 at a time) Then tamp pan on counter top to make sure there are no bubbles in the batter. I bang it on the counter pretty hard, about 3-4 times. Bake for 25 minutes or until completely brown and loose around the sides of the little cups. Remove from oven and let cool for 15- 20 minutes before trying to remove bowls. Then slide a plastic knife around the edges of the bread, being careful not to cut through the little bowl. Gently twist each bowl to loosen and invert over platter or counter. Bread should slide out.  Please note: this is not my corn bread recipe I have used in previous posts, although you could use that one instead.  This one is Bob’s Red Mill Cornbread Mix. This is the bread bowl pan I use. IMG_1669

Filling:

1 pound Lean Ground Beef

1 – 14 oz. jar of Gluten Free Pizza Sauce (I use Francesco Rinaldi)

1 Cup Additive Free Freshly shredded Parmesan Cheese

8 oz. Additive Free Mozzarella Cheese sliced into small slices

Brown Ground beef, being sure to crumble up beef into small pieces as it browns. Add pizza sauce and let liquid cook down until thick and bubble. Remove from heat and let cool slightly before filling bread bowls.

Spoon a small amount of beef mixture into each bread bowl about half way full, being sure to drain any liquid remaining in beef before filling bowl. Add 1 small slice of mozzarella cheese, then finish filling with beef. Then top with the parmesan cheese. Repeat this process until all bread bowls are filled. Serve warm.

Note: you can make the bread bowls ahead of time and freeze them until you are ready to fill with beef mixture. Just place them in a baking dish and heat until they are warm.

Variations: You can make chili to fill bread bowls, or shred ham and cheese to use as filling. Just use your imagination, and have fun!

Easy Gluten Free no Yeast Dinner Rolls

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Easy Gluten Free no Yeast Dinner Rolls

1 Cup Good Quality All-purpose GF Flour (with xanthan gum already added)

1 Tablespoon Baking Powder

1  1/2 Teaspoons Baking Soda

1 Cup Butter Milk (make sure it is real butter milk)

1/4 Cup Gluten Free Mayo

1 Large Egg

Optional ( 2 Teaspoons Sugar)

In medium size mixing bowl whisk together flour, baking powder, and  baking soda.  In another bowl whisk together butter milk, mayo and egg, then pour into flour mixture and mix just until blended. (don’t over mix, it will make it rubbery) Oil or grease regular cup cake or muffin pan, ( I also like to flour mine).  Then using an Ice cream scoop to dip batter, fill each muffin container. ( I only got 10 rolls out of this recipe.) Let batter or dough rest for about 15 minutes.

Heat oven to 325* and bake for 25 minutes. Let rolls cool before removing from pan.

Glutnen Free Honey Sweet Rolls

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Honey Sweet Rolls

Gluten Free Flour Mix:  My favorite flour mix, 1 – 1pound box of Betty Crocker GF Rice Flour and 3 Cups of Tom Sawyer GF Flour, whisk together and store in airtight container. Using this mix there is no need to add xanthan gum.

Ingredients for rolls:

3 ½  Cups Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mix above) (Or Better Batter)

Note: If you use another flour that does not have xanthan gum, then you must add 1/4 teaspoon xanthan gum.

½ Teaspoon Salt

½  Teaspoon Baking Soda

1 Heaping Tablespoon Gluten Free Baking Powder

1 Cup Pure Egg Whites

½ Cup Gluten Free Canola Oil

1/2 Cup Pure Butter Milk

½ Cup Pure Honey

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Gently fold liquids and flour together until all dry ingredients are wet. Don’t over mix! Cover mixing bowl and store in refrigerator at least 2 hours. ( I like to mix this the day before and let it set overnight, also dough is much easier to work with when cool.)

When you are ready to bake rolls, remove from fridge and prepare yeast mixture below.

Yeast Mixture:

¾  Cup White Granulated Sugar

½ Cup Scalded Milk (in microwave about 1 minute)

¼  Cup Cold tap water

2 Heaping Tablespoons Dry Active Yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam about 15 minutes. I like to set it near the stove to keep it warm.

Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water, to bottom rack of oven. This will keep rolls moist while baking.

When yeast is ready, add dough and yeast mixture to food processor or mixer. Blend on highest setting until well mixed. Do not over mix, it will make rolls rubbery. I usually blend no more than 30 to 40 seconds or until all lumps are gone and dough is smooth.

Pour dough onto wax paper that has been lightly greased and floured (with GF flour). Lightly sprinkle more flour on top of dough, just enough to roll out. Roll out dough to about 1 inch thickness. Using a 2 ½ in round cookie cutter, cut rolls and place in a lightly greased nonstick pan. Or if you are using a glass baking pan you must lightly grease and flour the pan or the rolls will stick. I can get 18 rolls into a 9×13 inch pan. This will make 24 – 25 rolls depending on how big you make them. I use a smaller pan for the rest of the rolls. Try not to handle the dough any more than you have to. The more it is worked the tougher it makes the rolls. If you would rather make popover style rolls, then just use an ice cream scoop and place 1 scoop of dough into a regular greased nonstick cupcake or muffin pan.

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Melt ½ stick of salted butter and generously brush top of rolls. Let rolls rise in a warm place for about 20 minutes.  Place in top rack of oven, above water,  when rolls have risen and bake for 20 minutes then remove pan of water from oven and let rolls finish baking for another 5 to 10 minutes or until completely brown and done in the center. Insert a wooden toothpick in the center roll, if it comes back clean, then they are done.

Remove from oven and butter again while warm. Lightly cover rolls with foil that you have pierced with a fork, ( so rolls do not sweat) until you are ready to serve. These freeze very well. To thaw and serve, remove from freezer bag and pop them into the microwave for 25-30 seconds per roll, longer for multiple rolls.

Gluten Free Butter Milk Biscuits

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Butter Milk Biscuits

3/4 Cup All Purpose GF Flour with xanthan gum already added (I use Better Batter all purpose GF flour)

1/2 Tablespoon GF Baking Powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/3 Cup Sweet Pure Butter Milk

3 Large Eggs beaten

2 ½ Tablespoons softened Butter or Oil

In mixing bowl whisk together all dry ingredients. Then add butter milk, beaten eggs, and butter or oil. Mix just until smooth and all lumps are gone. Let batter set for 20-30 minutes, or refrigerate if longer. When ready to bake, Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ Cup)  fill a regular greased non-stick cup cake or small muffin pan with batter. Bake for 25- 30 minutes or until biscuits are browned around the edges. I can usually get about 6 biscuits out of this recipe. Note, you can use cupcake fillers, but the paper keeps the biscuits from browning.

I usually double this recipe and freeze leftover biscuits in a zip lock bag. When ready to thaw and eat, microwave each biscuit for 20-25 seconds. I also make a variation of this recipe with sausage or ham and cheese, to make a Breakfast in a Biscuit. Go to my blog site to see this recipe in the GF Breads Section.

If you use another flour you may need to adjust the liquids. Some flours absorb liquids better than others.

Gluten Free Ham and Cheese Yeast Biscuits

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GF Ham and Cheese Yeast Biscuits

3/8   Cup White Granulated Sugar

¼ Cup Scalded Milk (in the microwave about 45 seconds)

¼ Cup Cold tap water

2 Teaspoons Dry Active Yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam and rise for about 30 minutes. I like to set it near the stove to keep it warm.

½ Cup Pure Egg Whites

¼ Cup Oil (any oil that you can tolerate)

1 ¾ Cups Betty Crocker/Tom Sawyer GF Flour Mix ( ½ & ½ )

¼ Teaspoon Salt

¼ Teaspoon Baking Soda

1 ½ Teaspoons GF Baking Powder

¾ Cup GF Ham Chopped ( Fricks GF or Farmland GF )

½ Cup GF Chunked Sharp Cheddar Cheese (about ¼ inch square chunks)

Preheat oven to 325*      (Tip when you add the ham, there is usually about a tablespoon of juice in the package, go ahead and pour it in, remember the tip on fats & oils) 

In food processor or mixer, blend all ingredients with yeast sugar mixture, except ham and cheese. When dough is smooth, (remember don’t over work the dough) remove beaters or blades and fold in chopped ham and cheese. Grease a non-stick regular muffin pan (not the large muffins). Or you can just use the cupcake liners. Fill each muffin cup with ¼ cup of dough. I use a triggered ice cream scoop, (mine holds just about ¼ cup) to fill the muffin pan. Let the dough rise and the rice flour absorb liquids for 10 minutes or so. Bake for 25 – 30 minutes or until browned. Let cool and serve, or put them in freezer bags and store in the freezer for a quick morning snack. When you remove frozen biscuits, to heat. Put in the microwave for about 20-25 seconds, heating time will take longer if you thaw more than one. This will make 12 biscuits.

Breakfast in a Biscuit

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Breakfast in a Biscuit

2 Cups Betty Crocker GF / Tom Sawyer GF Rice Flour (Mixed 1/2 & 1/2)

1 Tablespoon GF Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

2/3 Cup Sweet Pure Butter Milk

6 Large Eggs beaten

1/3 Cup Butter or Oil ( my family prefers I use the bacon grease instead, I know that is not very healthy, but OH! The flavor!)

1 Cup fried GF Bacon, chopped (or GF Sausage cooked and crumbled)

2 Cups Freshly grated additive free Cheddar Cheese

In mixing bowl whisk together flour, baking powder, baking soda and salt. Fold in butter milk, beaten eggs, and butter or oil (maybe grease?). Mix until smooth and all lumps are gone. Don’t over mix, it will make the bread rubbery. When batter is smooth, add meat and cheese. Fold in until well blended. Let batter set for 20-30 minutes, or refrigerate if longer. When ready to bake, Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ Cup) to fill a regular greased and floured muffin a pan with batter. Bake for 25- 30 minutes or until biscuits are browned around the edges. I can usually get about 18 biscuits out of this recipe. Note, you can use cupcake fillers, but the paper keeps the biscuits from browning.

These freeze very well in a zip lock bag. When ready to thaw and eat, microwave each biscuit for 20-25 seconds. These make a great on the go breakfast!

Gluten Free Chicken and Fruit Salad

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Chicken & Fruit Salad

(or you can use Turkey)

2 ½ Cups cooked and cubed chicken ( about 2 large cooked chicken breast)

1/3 Cup finely chopped red onion

1 Small apple, about 1 to 1 ¼ cups chopped apple with the peeling

1 to 1 ¼ Cups quartered and sliced seedless grapes

2/3 Cup chopped pecans

2/3 Cup Gluten Free mayonnaise ( I use Helmans Real mayo)

In medium bowl add cooked and cubed chicken ( or turkey). Wash and cut up fruit and onion adding this to chicken, along with pecans. Then pour in mayo and mix well. Serve in lettuce wrap or on your favorite Gluten Free bread for a great tasting sandwich. Enjoy!

Gluten Free Croutons

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Gluten Free Croutons

Preheat oven to 400*

Gluten Free bread

1 Teaspoon additive free garlic powder

1 Teaspoon salt

Per 2 ½  Cups cubed bread

I use leftover Gluten Free bread if I can, and I like to save the ends for croutons also. But if you need several cups at a time, one 9×4 inch loaf will make about 4- 5 cups of baked croutons. To cut each slice into small crouton size squares, I usually stack the slices of bread, then cut so it goes faster. And spread the little squares on a cookie sheet, or baking pan one layer thick.  Sprinkle on garlic powder and salt, and bake. About 20 – 25 minutes or until crisp. Make sure to check them at about 15 minutes, they will need to be stirred. When done, let them cool, and store in an air tight container in the freezer until needed.  To use in a salad, take out what you need and microwave about ten seconds. Or save them for stuffing.

My dressing (or stuffing) recipe calls for 4 cups of croutons. My baking pans will hold 2 ½ cups of cubed bread at a time, which equals (after shrinkage) 2 cups of croutons. So after baked and cooled the 2 ½ cups will shrink to about 2 cups.

One Loaf of Bread Closer to a Gluten Free Thanksgiving

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IMG_1479This is not my large loaf recipe,  as you can see it only measures a little over 3 inches tall, but it is my everyday white bread recipe. I use this for sandwiches etc. and to toast for croutons to add to my stuffing for Thanksgiving. I will post the seasoned crouton recipe (similar to Pepperidge Farms only GF) in a few days.

Small Loaf White Bread

2 Cups Tom Sawyer GF & Betty Crocker GF Rice Flour Blend mixed (see the recipe in the previous post) If you use Betty Crocker flour alone, then you must add ¼ Teaspoon of xanthan gum.

2 Teaspoons Gluten Free Baking Powder (Clabber Girl)

¼ Teaspoon Salt

¼ Teaspoon Baking Soda

½ Stick melted Butter (1/4 Cup)

¼ Cup Warm Water (not hot, it will cook the egg whites)

¼ Cup Oil ( I use Gluten Free Canola)

½ Cup Pure Egg whites (or 3 beaten eggs)

In mixing bowl whisk together the 2 cups flour with the baking powder, salt and baking soda. In small bowl melt butter, just until soft don’t get it too hot ( or it will kill the baking powder) add water and oil. Add butter, water and oil, to flour mixture, then add egg whites. Fold in all liquids and flour until all of the flour is moist. Let this set in fridge for at least 20 – 30 minutes, so that the rice flour can absorb the liquids. I like to make this dough up the day before and just let it set in the refrigerator overnight.

Yeast Mixture:

¼ Cup scalded Milk ( in the microwave about 45 seconds)

¼ Cup cold tap water

½ Cup White granulated sugar

1 Tablespoon dry active yeast

In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam and rise for about 20 – 30 minutes. I like to set it near the stove while I’m cooking this will activate the yeast.

Preheat oven to 325* Add a 9×13 inch baking pan filled half way with water to bottom rack of oven. This should keep bread from cracking on top.

When you are ready to make the bread, remove the dough from the fridge and spoon it into the food processor or mixer. (I like to use the food processor.) Then pour yeast mixture over the dough and mix until all lumps are gone. I mix it on high for a very short amount of time, in order to get air into the dough. Just don’t over work the dough, it will make the bread tough. When dough is smooth pour into greased and floured (with GF flour), 9×4 inch loaf pan. Smooth out dough with a buttered or oiled spatula. I set the loaf pan on the back of the stove to let the dough rise for about 30 minutes. Do not punch down dough before you bake. When dough has risen to about ¼ to ½ inch above loaf pan it is ready to bake. Place loaf pan on rack directly above the pan of water. After bread has been in the oven about 30 minutes slide it over, so that loaf pan is not directly above water. This will let the bottom of the loaf brown, and bake for another 20 – 25 minutes. Total time is 50 – 55 minutes. Insert toothpick in the center, when it comes out clean bread is done.  Cover with foil and let bread rest in pan for about 15 minutes.  After you remove bread from pan stand it on its end, and wrap loosely in foil. You may have to lean it against something to keep it from toppling over. This will keep bread from squatting and it will hold its shape. When completely cool store in air tight container or zip lock bag.

Getting prepared for Gluten Free Thanksgiving Dressing

/ Janet Monk / 2 Comments

IMG_1473 The Stuffing or Dressing recipe I use calls for 2 pans of corn bread, which equals about 12 cups of crumbled corn bread. I try to make my corn bread early, measure it out and put it into bags and freeze it. That way when it’s time to make my dressing for Thanksgiving, all I have to do is add it to the recipe.

Below is the recipe I use for the flour mix, and my Gluten Free Corn Bread. I hope this helps you getting prepared for your Gluten Free Thanksgiving.

Gluten Free Corn Meal Mix

1–24 oz. bag of Bob’s Red Mill Gluten Free Stone Ground Whole Grain Corn Meal

2- 24 oz. bag of Bob’s Red Mill Gluten Free Corn Flour

Mix well with whisk, in a large mixing bowl, and pour in air tight container. Be sure and label container.

The reason I like to use the mix of corn flour and cornmeal, is because the GF corn meal is coarser than regular cornmeal. So when you add the corn flour it just evens it out. If you like the grit of the corn, then just use the cornmeal. ( I have a thing about texture. I don’t even like regular pears because of the grit!)

If you like the finer grind of the Corn Flour, just use the Corn Flour alone instead of adding the Whole Grain Corn Meal.

GLuten Free Corn Bread

2 Cups GF Corn Meal/Corn Flour Mix (2 bags Bobs Red Mill Corn Flour, 1 bag Bobs Red Mill Corn Meal)

½ Teaspoon Salt

2 Teaspoon GF Baking Powder

½ Teaspoon Baking Soda

1 Tablespoon Sugar

¾ Stick of softened Salted Butter (6 Tablespoons or 3/8 cup of oil)

1 Cup Water or Milk

2 Eggs Beaten

In large mixing bowl whisk together dry ingredients, then add butter, water and eggs. Mix well and pour into a greased, 9 – 10 inch skillet, or baking dish. Bake at 350* for 25 – 30 minutes, or until set and browned around the edges. Cool and serve, or freeze in freezer bags for Turkey and dressing.

Bob’s Red Mill New Gluten Free Flour

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IMG_1436  I received my order of Bob’s Red Mill 1 to 1 Gluten Free Flour. So far I’ve made just one loaf of bread, using my favorite brown bread recipe. The Bob’s Red Mill, loaf is on the right. The one on the left, I made with Tom Sawyer GF and Betty Crocker GF Flours mixed 1/2 and 1/2 as I usually do. Both were made with the same amount of flour, and leavening. The same process, everything. The texture is fine, it’s not crumbling, but it did not rise, and it does have that dreaded hole in the center, it’s just lacking something. It did not exchange 1 to 1 in this recipe. I will keep working on it, and when I get it down I’ll post the winning recipe!