After I posted the recipe for the fish, there were some that wanted the recipe for the Gluten Free Hushpuppies. So here it is! Hope you enjoy it!

Gluten Free Hushpuppies

1 Cup Bob’s Red Mill GF Corn Meal mix

1/3 Cup All Purpose Gluten Free Flour

1/4 Teaspoon GF Baking Powder

1/2 Teaspoon Salt

2 Teaspoons White Granulated Sugar

1 finely chopped Scallion

1 Large Clove minced Garlic ( about ½ Tablespoon)

1 Jalapeno finely chopped (optional)

1/8 Cup GF Oil

1/2 Cup Tap Water

1 Egg beaten

(plus about 2 to 2 ½  cups GF oil for deep frying)

In medium size mixing bowl whisk together corn meal, GF flour, baking powder, salt and sugar. Add scallion, garlic, and jalapeno, oil, water, and beaten egg. Mix all ingredients well forming a stiff batter.

In deep fryer or heavy sauce pan heat oil to 180 to 200*F. Dip batter by tablespoon forming an oblong ball or egg shape, and slide each ball into hot oil. Fry for 3- 4 minutes or until dark golden brown. Remove from oil and drain on paper towels. Depending on the size of each hushpuppy, this should make about 12 – 18 hushpuppies.

Jan’s Gluten Free Brown Bread Recipe for the Bread Machine

For the bread in the photo above, I used the variations in the recipe below, and added seeds to this loaf.

3 Eggs (room temperature)

1/2 Stick of Salted Butter(melted), or 1/4 cup GF Oil

3/4 Cup Unsweetened additive free Applesauce, (room temperature)

1/3 Cup Pure Molasses ( I use Grandma’s brand, it is un-sulfurized), or pure Honey

2  3/4 Cups All-purpose Gluten Free Flour with xanthan gum ( I use Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix

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.

1/3 Cup Dark Pure Brown Sugar (packed)

½ Teaspoon Salt

½  Teaspoon Baking Soda

1 Tablespoon Gluten Free Baking Powder

Making sure you have the kneading blade inserted in the bottom of your baking pan, and start adding the wet ingredients. Add eggs, butter, applesauce, and molasses.  Place pan into bread machine and start the mixing cycle, setting it for 20 minutes. In medium size mixing bowl whisk together, all dry ingredients and add to wet ingredients, carefully dipping flour mixture into bread pan while it is still mixing. Using a rubber spatula scrape sides down after adding flour, making sure all ingredients are getting mixed and there is no flour build up on sides or in the bottom.

Yeast Mixture:

2 Teaspoons Dark Brown Sugar (Packed)

1/8 Cup pure Sweet Butter Milk (room temperature)

1/8 Cup very warm water (no more than 110*F.)

2 Tablespoons Dry Active Yeast

In medium glass mixing bowl, add sugar, butter milk, & water. Stir to dissolve sugar.  Add yeast and whip briskly with plastic whisk until yeast mixture starts to foam. Then pour yeast mixture over dough while paddle is still stirring. Use rubber spatula to help incorporate yeast mixture. Make sure sides are scraped down of any loose flour.

Let mixing cycle run for 20 minutes, then stop cycle and set timer for 30 minutes. Unless you have a new machine with a Gluten Free Bread Setting, if so you may use that setting. If you have an old machine like mine. Let the dough rest for 30 minutes as I stated above. (you may want to remove the kneading paddle at this time, and smooth out the dough, it’s not necessary, I just don’t like the indention the paddle makes)

After the dough rests, turn the machine to the bake cycle for 1 hour. At the end of the baking time, check to make sure it’s done by inserting a wooden toothpick in the center, if it comes back clean, then bread is done.

Remove pan from machine and remove bread by inverting loaf onto cooling rack. I like to butter the entire loaf with melted butter. Let bread cool for at least an hour before slicing. Enjoy!!

After bread cools and is sliced, store in an airtight container. It is always better if GF bread is warmed slightly or toasted before serving.

Variations: To change this loaf of bread up, I like to add seeds. To make it a seeded loaf just add 1/4 to 1/2 cup of your favorites seeds. Sunflower, flax, sesame, or any seed you prefer.

Instead of the molasses or honey, you can also add agave nectar, in the same amounts.

Jan’s Molasses 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)

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

1 Heaping Tablespoon Gluten Free Baking Powder

1 Cup Pure Egg Whites

1 Stick of Salted Butter (melted)

1 Banana (well mashed)

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

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, melted butter, and molasses. 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 1-2 hours. ( I like to mix this the day before and let it set overnight.)

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

Yeast Mixture:

1/2  Cup packed Dark Brown Sugar (Packed)

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

1/4 Cup luke warm tap water

2 Heaping Tablespoons Dry Active Yeast

In medium glass mixing bowl, add sugar, butter milk, & water. Stir to dissolve sugar.  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 1/2 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 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. Try not to handle the dough any more than you have to. The more it is worked the tougher it makes the rolls. I use a smaller pan for the rest of the rolls.

Melt ½ stick of salted butter and generously brush top of rolls. Let rolls rise in a warm place for about 20 minutes.  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.

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!