Gluten Free Squash Fritters

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Gluten Free Squash Fritters

2 1/2  Cups Shredded Squash (zucchini, yellow, or any squash you prefer)

1/2 Teaspoon Salt

2 Eggs beaten

1/4 Cup Water (or milk)

!/2 Cup Chopped Onion (optional)

1 1/2 Cups GF Corn Bread Mix ( I used Bob’s Red Mill)

1/2 Cup GF Oil ( or enough oil to pan fry)

In medium size mixing bowl mix shredded squash and salt. Let set while you beat eggs and water together and cut up the onion. ( The salt will help bring out the moister in the squash) Then add eggs, water, onion and corn meal. Stir until corn bread mix is wet and well incorporated.  Pour oil into 10 inch skillet and heat on high. When oil is hot drop squash batter by spoonful’s into oil and fry fritters 3- 4 minutes on each side or until golden brown.  Remove from pan and drain on paper towels. Serve while warm and crispy!

Variations: Add chopped jalapenos’ or minced garlic.

Change out the squash for fresh cut or frozen corn (drained) to make corn fritters.

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

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

April 8, 2015March 18, 2016 / 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 Mini Sausage Pancake Muffins

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Mini Sausage Pancake Muffins

1 Cup All-purpose Gluten Free Flour (with xanthan gum already added)

1 Tablespoon Brown Sugar

1 Teaspoon GF Baking Powder

1/2 Teaspoon Baking Soda

3/4 Cup Milk (or Water) (Some Gluten Free Flours take more liquids than others, so you may have to increase this or use a little less)

1 Large Egg

1 or 2 Gluten Free Cooked Sausage Patties ( I make my own sausage) Cut the cooked sausage patties into ½ inch size squares.

Pre heat Oven to 350*

Whisk together dry ingredients in medium size mixing bowl.  In another small bowl or measuring cup whisk together milk (or water) and egg. Pour into flour mixture and mix until there are no lumps. ( Note: this will be much thicker than a normal pancake batter. If it is too thin the sausage will sink to the bottom.) Line a mini muffin pan with paper cup liners and dip a small amount of batter into the bottom. Then place a square of the cooked sausage on top of the batter. Then finish filling the cup with batter. The pancake batter will rise, so don’t over fill the muffin cups. Bake for 20-25 minutes. Serve by dipping into your favorite syrup or jelly. I like mine dipped into agave nectar.

These freeze very well.

Gluten Free Party Bread Bowls

Gluten Free Party Bread Bowls

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 Squash Fritters

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Gluten Free Squash Fritters

2 1/2  Cups Shredded Squash (zucchini, yellow, or any squash you prefer)

1/2 Teaspoon Salt

2 Eggs beaten

1/4 Cup Water (or milk)

!/2 Cup Chopped Onion (optional)

1 1/2 Cups GF Corn Bread Mix ( I used Bob’s Red Mill)

1/2 Cup GF Oil ( or enough oil to pan fry)

In medium size mixing bowl mix shredded squash and salt. Let set while you beat eggs and water together and cut up the onion. ( The salt will help bring out the moister in the squash) Then add eggs, water, onion and corn meal. Stir until corn bread mix is wet and well incorporated.  Pour oil into 10 inch skillet and heat on high. When oil is hot drop squash batter by spoonful’s into oil and fry fritters 3- 4 minutes on each side or until golden brown.  Remove from pan and drain on paper towels. Serve while warm and crispy!

Variations: Add chopped jalapenos’ or minced garlic.

Change out the squash for fresh cut or frozen corn (drained) to make corn fritters.

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.

Jan’s Gluten Free Zucchini Banana Bread

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Jan’s Gluten Free Zucchini Banana Bread

3  1/2 Cups Gluten Free Rice Flour ( I use Tom Sawyer/Betty Crocker GF Rice flours mixed ½ and ½ )

1 Tablespoon GF baking powder

1/4 Teaspoon Baking Soda

1  1/2 Cups Pure White granulated Sugar

3 Large Eggs beaten

1 Stick softened Salted Butter

2 Small Bananas sliced and mashed (about 3/4 cup when mashed)

3/4 Cup Peeled, finely chopped or shredded Zucchini

1 Cup chopped Pecans (optional)

Yeast Mixture

1/2 Cup room temperature Sweet Buttermilk

1/2 Cup warm water (be sure it isn’t over 110*)

1/2 Cup packed Pure Brown Sugar

2 Teaspoons Dry Active Yeast

In large mixing bowl whisk together flour, baking powder, baking soda, and white sugar.  Using mixer on high, blend together, flour mixture, beaten eggs, butter, mashed bananas, and zucchini. Cover and let set for about 15 minutes, while you prepare yeast mixture.

In glass container, add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture by the stove to keep it warm, for about 5 – 10 minutes. It will rise and start to bubble.

When ready to bake, preheat oven to 325*F. Add yeast mixture to batter and mix until completely blended don’t over mix. If using pecans, fold them in now.  Pour batter into a greased and floured (with GF flour)  5×10 inch loaf pan. If you have smaller pans make 2 loaves. Bake for 65 to 70 minutes or until bread is set in the middle and a toothpick inserted into the center comes back clean. When done remove from oven and let cool before removing from pan. Enjoy!

This recipe will make several muffins. Just bake at 325*F. for 25 – 30 minutes or until they are set in the center.

Gluten Free Cheddar Cheese Dill Bread

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Gluten Free Cheddar Cheese Dill Bread

Yeast Mixture:

1 1/4 Cup warm Dill Pickle Juice (not over 110*, make sure the Juice is GF)

2 Teaspoons Dry Active Yeast

In Small glass bowl, mix Yeast and juice together with plastic whisk and set aside. It should bubble and start to foam.

Dough Mixture:

3 Cups All Purpose GF Flour ( if it does not have xanthan gum already added, then add ½ teaspoon)

2 Tablespoons GF Baking Powder

1/4 Teaspoon Baking Soda

2 Tablespoons Dry Dill Seed

4 Eggs Beaten

3 Tablespoons Butter Softened

1 Cup chopped GF Dill Pickles ( makes sure pickles do not have any added MSG or gluten)

1 Cup Freshly Shredded Cheddar Cheese (additive Free)

In large mixing bowl whisk together flour, baking powder, baking soda, and dill seed. Add eggs, butter, dill pickles and cheddar cheese. Start mixer and add yeast, dill pickle juice to blend in. Mix well, just until all ingredients are blended.

Preheat oven to 325*F.

Pour dough into a greased and floured (with GF Flour) 9×4 inch loaf pan. Let dough rise in a warm place for 20 – 30 minutes. Bake for 60 – 65 minutes or until a wooden tooth pike inserted into center of loaf comes back clean. Remove from oven and loaf pan. I like to brush top and sides with butter. Let cool slightly before serving. This bread is good while still warm. Enjoy!

Trouble Shooting Tips For Gluten Free Bread

IMG_2186 This is what my dough looks like when it is done mixing.

Trouble Shooting Tips for Gluten Free Bread

Over the years I’ve tried to keep track of all of the things I did wrong making GF bread as well as the things that worked. So here is a list of some of these tips.

If your bread sinks in the center.

  1. Possibly your dough is too wet.
  2. Baking time may not be long enough, if bread is not done in the center, that will cause it to sink.
  3. You may be putting too much oil or butter on top when you smooth out the dough.
  4. If you use a second mixing cycle in your bread machine or punch down the dough for a second rise. GF dough does not like to be disturbed after the first rise.
  5. If you are have a recipe that calls for a different GF flour than you are using. The reason for this is GF flours are so different, they do not absorb liquids at the same rate. Some absorb more liquid than others and some just don’t want to absorb liquids at all. For example Coconut flour absorbs much more liquid than rice flour. This can also be the reason your breads turn out so dry, even though it does rise.

 

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.

Gluten Free Scones

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Gluten Free Scones

1 1/4 Cup Gluten Free All Purpose Flour ( I use GF Flour with xanthan gum already added. If your flour does not have it, then add ¼ Teaspoon )

1/2 Tablespoon G F Baking Powder

1/2 Teaspoon Baking Soda

4 Tablespoons White Granulated Sugar

3 Large Eggs, beaten

5 Tablespoons Butter, melted ( make sure your butter is not too hot, it will kill you Baking Powder)

1/3 Cup Sweet Butter Milk ( make sure it has no gluten additives)

Preheat oven to 325*F.

I medium size mixing bowl, whisk together all dry ingredients. Add the butter milk to the melted butter in order to cool the butter. Then add beaten eggs to dry ingredients, along with butter and butter milk. Whisk or mix all ingredients until there are no more lumps. Let batter rest for 15 – 20 minutes. ( this is so the GF flour will absorb the liquids. This takes away that gritty taste)

Dip about ¼ cup of batter into a greased nonstick muffin or cupcake pan, filling each cup with batter. Bake for 18 – 20 minutes, or until a toothpick inserted into the center scone comes back clean. Depending on how big you make your scones, this should make 10 – 12 scones. Enjoy!

Jans Gluten Free Brown Bread Recipe for the Bread Machine

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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  1/4 Cups All-purpose Gluten Free Flour with xanthan gum ( I use Better Batter GF flour)

Note: If you use another flour that does not have xanthan gum, then you must add it.

1/3 Cup Dark Pure Brown Sugar (packed)

½ Teaspoon Salt

½  Teaspoon Baking Soda

1 Tablespoon Gluten Free Baking Powder

If you have a Bread Machine with a GF setting, then mix in Yeast Mixture below and pour all ingredients into Bread Machine set to GF, scrap down sides and bake. If you do not have a GF setting, then follow instructions below.

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.

If you are using the Homemade setting then set mixing cycle run for 20 minutes. Set the rise cycle 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 ,Let the dough rise for 30 minutes and,

After the dough rises, 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.

Gluten Free Hushpuppies

IMG_2022After 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.

Gluten Free Garlic Scallion Bread

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Garlic Scallion Bread

1 3/4  Cups Gluten Free All Purpose Flour ( I use Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mixes)

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  

1/4 Teaspoon Salt

1/4  Teaspoon Baking Soda

1 Heaping Tablespoon Gluten Free Baking Powder

1/2 Cup Pure Egg Whites

1 Stick of melted Butter ( or ½ cup of oil)

2 Large Cloves of Garlic minced (or 1 Tablespoon of the GF jar minced garlic)

1 small Green Scallion finely chopped

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, butter, garlic and scallions. 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 30 minutes.

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

Yeast Mixture:

1/4 Cup White Granulated Sugar

1/4 Cup Scalded Milk (in microwave about 35-40 seconds)

1/4 Cup Cold tap water

1 Heaping 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 about 10 minutes. I like to set it near the stove to keep it warm.

Preheat oven to 325*F.

When ready to bake, pour batter into a greased and floured ( with GF Flour) 9×7 inch loaf pan or Baggett pan. I like to brush the dough with melted butter and let it rise in a warm place for 15-20 minutes.  Remember to place a 9×13 inch pan half full of water on bottom rack of oven. Place loaf pan on top rack, above the  water and bake for 30 minutes. Remove water and bake for another 20 – 25 minutes, or until tooth pick inserted into center loaf comes out clean. Remove from oven and cover with cloth and let cool. Serve warm with butter, or toast and serve with your favorite spaghetti and meatball recipe. Enjoy!

Jan’s Mollasses Rolls

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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.

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 Fry Bread

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There are many versions of this recipe, this is mine. It is not the Cherokee version that we had as kids, but it’s close. That bread was deep fried and crispy good! My Father-n-law made one of the best Indian Fry Breads I’ve ever tasted and is still one of my husband’s favorites. Honestly I think more than the taste of certain recipes, it’s the memories that go with it…

Gluten Free Fry Bread

1  1/2 Cups Betty Crocker GF Rice Flour ( I usually use Tom Sawyer GF and Betty Crocker GF mixed) (This is not GF Bisquick, but you can use it. If  using GF Bisquick, you may want to omit the salt.)

1/8 Teaspoon Xanthan Gum ( if you use a flour that already contains xanthan gum the omit this)

1/2 Teaspoon GF Baking Powder

1/2 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/3 Cup GF Oil

1/3 Cup Milk

3 Eggs Beaten

In mixing bowl whisk together flour, xanthan gum, baking powder, salt, and baking soda. Then add oil, milk, and beaten eggs. Mix until smooth. Let set for 15 – 20 minutes or refrigerate overnight. When ready to fry, cover bottom of skillet with oil, ( just to coat the bottom). I like to turn the heat up on high just until the oil sizzles when adding a bit of dough, then turn down to medium high. Oil your hands and dip out a ball of dough about 2-3 inches around. Pat out dough until it is about the size of the palm of your hand. Gently turn it over into the skillet. ( Be careful you can get burned easily doing this.) Fry about 1-2 minutes per side or until browned on both sides. Remove from skillet and drain on paper towels. Repeat until dough is gone. As soon as bread is cool enough, place in zip lock bags and refrigerate until ready to use. You can heat in microwave or toast when ready to eat. I can get about 10 -12 flat breads from this, but if I make them really thick I can only get about 4 – 5.

Please note: Different GF flours absorb liquids at different rates. The dense flours take longer, so add the liquids slowly to see how much liquid you need. If the dough is too thin you may need to let it set a little longer. This dough should be about the consistency of cookie dough.

Gluten Free Garlic Cheddar Biscuits

IMG_1721These are for my grandson, Kota! He requested these.

Garlic Cheddar Biscuits

2 Cups Gluten Free Bisquick mix

1/2 Teaspoon additive free Garlic Powder

1/2 Teaspoon finely chopped Chives (optional)

1/8 Teaspoon Salt

2 Sticks salted Butter, melted

3 Large Eggs beaten

2 Cups freshly shredded Sharp Cheddar Cheese

Another 1/2 stick melted butter (reserved for later)

In large mixing bowl whisk together Bisquick, garlic powder, chives, and salt. Then add beaten eggs, melted butter, and cheese. Fold together until well blended. Let dough set in fridge for at least 30 minutes. (Bisquick is very gritty and needs to absorb the liquids) You can even let it set overnight. When ready to bake, preheat oven to 375* F. Grease a 9×13 inch baking pan and spoon biscuits into pan making small balls about 2-3 inches round. This will make about 22- 24 biscuits. Bake for 22 to 25 minutes or until done. They will only brown slightly around the edges.

When done remove pan from oven and generously brush biscuits with the reserved melted butter. Serve warm

If you have biscuits left, you may want to freeze them for later.

Gluten Free Party Bread Bowls

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Gluten 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.

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!

Soft Pretzel Appetizers

IMG_1616I’ve tried different dough’s with these pretzels and this is the closest I’ve come to the real pretzel taste. This dough is almost the same as the honey sweet roll recipe, but the other watered down flour dough pretzel recipes that I found just didn’t taste good. So I tweaked my own recipes until I found one that worked. I hope you enjoy them!

Gluten Free Soft Pretzel Appetizers

1 ¾   Cups Gluten Free Tom Sawyer/Betty Crocker GF Flour Mix (see GF flour mixes)

¼ Teaspoon Salt

¼   Teaspoon Baking Soda

1 Tablespoon Gluten Free Double Action Baking Powder

½  Cup Pure Egg Whites

¼  Cup Gluten Free Canola Oil

¼  Cup Pure Butter Milk

¼  Cup Pure Honey

Yeast Mixture:

1/3  Cup Pure Brown Sugar

¾  Cup warm tap water ( not too warm, it will kill the yeast)

1 Tablespoon Dry Active Yeast

In large mixing bowl whisk together flour, salt, baking soda, and baking powder. Then add egg whites, oil, butter milk, and honey. Mix the yeast mixture in separate bowl and add to flour mixture, folding together until blended. (note: there is no need to let yeast stand ) Then pour dough into food processor or mixer and mix just until dough is smooth. Cover and place dough in fridge until it is cold and workable.

When ready to make pretzels Preheat oven to 410*F.

8 Cups Water

½ Cup Baking Soda

2 beaten egg whites

1 Tablespoon sea salt

Roll dough out onto floured service ( using GF Flour), to about ½ to ¾ inch thick. Cut dough into strips and cut again into 1 to 1 ½ inch squares.  In medium sauce pan boil water and baking soda. Place 5-6 squares of dough at a time into the boiling soda water for about 30 seconds. Dip little pillows out of soda water with slotted spoon or strainer and place onto baking sheet covered in parchment paper. When baking sheet is full, brush with egg whites and place in oven to bake for 15 to 20 minutes or until completely browned. Remove from oven and sprinkle with sea salt. Depending on the size you make the squares, this recipe will make 3- 3 ½ dozen pretzels.  Serve with dipping sauce below or any gluten free dip you prefer.

Gluten Free Ranch Dip

4 Teaspoons Dry Ranch Seasoning Mix (See Recipe)

1 Cup Plain Greek Yogurt

1 Teaspoon White Vinegar

2 Teaspoons Sugar

1 Teaspoon Salt

1 Teaspoon GF Lea and Perrins Worcestershire Sauce

½ Teaspoon Kikkomans GF Soy Sauce

OPTIONAL: Fry 6-8 slices of bacon, cool, drain and chop, then add to dip!

Whisk together, cover and place in fridge until ready to use.

Real Gluten Free Ginger Bread

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Gluten Free Ginger Bread

3 ½ Cups Tom Sawyer GF/Betty Crocker GF rice flour Blend ( see Flour blends)

2 Teaspoons GF Double Action Baking Powder ( Clabber Girl)

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 Teaspoon Additive Free Ground Cinnamon

¼ Teaspoon Additive Free Ground Nutmeg

1 Cup Sugar

4 Large Eggs

1 Tablespoon Peeled and Freshly Grated Ginger Root

2/3 Cup Water

1   Stick melted Salted Butter

½  Cup GF Oil

1 Cup Pure Additive Free Honey

In large mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar. In another bowl beat the eggs and add the freshly grated ginger and whisk together. Add water, melted butter, oil and honey, to the eggs and ginger. Stir all liquids together and pour into flour and spice mixture. Beat with mixer just until well blended. Don’t over mix, it will make the bread rubbery. Let batter set in fridge for about 20 minutes.

Preheat oven to 325*F.

When ready to bake, pour batter into four small greased and floured ( with GF Flour) 3 ½ x 5 ½ inch loaf pans, or two large 9×4 inch loaf pans. Fill pans to about ½ inch from top of pan. I like to swirl the batter on top, so that it will split and look more like artisan bread. Or you can smooth out the dough if you prefer. Remember to place a 9×13 inch pan half full of water on bottom rack of oven. Evenly space loaf pans on top rack, over water and bake for 40 minutes. Remove water and bake loaves for another 20 – 25 minutes, or until tooth pick inserted into center loaf comes out clean. Remove pans from oven and cover with foil. Serve warm with butter. Or give to friends for Christmas!

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

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

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

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!

Pillsbury GF Flour

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Ok, I tried the Pillsbury Flour. Umm… not a fan yet. As you can see by the photo above, it just did not hold the rise, and it is not a smooth texture. I used my favorite recipe, but just as I’ve said before it is a different formulation, so it will take some work to get the right balance of oils, fats, and liquids to get a good loaf of bread. Pillsbury also uses Pea fiber, which might react more like Bob’s Red Mill flour. I’ll just have to work on it!