Breads, Pasta, and Rice

[jcc]

Best Buns Ever (aka Bread Winner) contains milk, yeast and eggs

Preheat oven to 200 degrees and turn OFF for raising your bread.

Mix dry ingredients in a large bowl (wide base is better for mixing).
1 1/2 cups rice flour (brown and/or white)
1 cup potato starch
1 cup tapioca flour
2 Tbls sugar
1 Tbls xanthan gum
1 1/2 tsp salt
1/2 cup dry milk powder
1 pkg dry yeast
1 tsp unflavored gelatin (Knox)

Melt 2 Tbls butter/margarine into 1 1/2 cups water... warm to 130 degrees. Add 1 tsp rice or apple cider vinegar.

Gradually add water mixture to dry ingredients, and mix well with electric beater.

Add 3 eggs, one at a time, and beat between each addition. Use room temperature eggs...can be warmed in hot water if you haven't set eggs out.

Beat three minutes.

Put into two regular loaf pans (5x9), one extra long pan, 12 hamburger buns, or 24 dinner rolls using cupcake tins. The cupcake buns make good little sandwich buns for younger children.

Raise in warmed (but turned off) oven for about one hour (up to fifteen minutes beyond if necessary), covered with a light cloth.

Leave pan in oven (remove cloth!) and turn oven on to 375 degrees and bake:
35 minutes for buns or muffins
50 minutes for bread
(if your bread gets too brown, you can rest foil over the top for the last fifteen minutes of bake time)

Cool on rack; remove from pan after ten minutes and continue to cool on rack.

*To make milk free, omit dry milk powder and use 1 1/2 cup gf rice or almond milk in place of water.

Hint: Dough should not be too stiff. Your beaters should not bounce. It is hard to describe texture, but it should be smooth and beaters should be able to move through it without too much difficulty. It should be somewhere between the consistency of cake batter and cookie batter. I have found there is great variability of flour densitivity between brands. If needed, add more water, 1 Tbsp at a time, or an extra egg white, to get the right consistency. Don't give up~ it may take some experimentation to get the right consistency...not too stiff, not too wet, but just right *******************************.com/images/smilies/smile.gif.


Gluten Free Bread Stuffing
http://www.glutenevolution.com/tips.html#recipes (http://www.glutenevolution.com/tips.html#recipes)
This recipe was really good and I will try it again next year, except use a little more chicken broth for a moister stuffing.


Tortillas
1 1/2 cups brown or white rice flour
2 cups tapioca flour
1/2 cup potato starch
1 1/2 t. xanthan gum
1 t. salt
1 Tbls sugar
4 t. milk powder

Blend dry ingredients, add 2 cups warm water, and mix until blended.

Drop by 2 inch scooper onto tortilla press and cook. Holding cooked ones in a tortilla 'keeper' helps them to be very soft.

These make a soft pliable tortillas for use with taco/fajita ingredients. We also like pizza tortillas, rolling them up with Contadina Pizza Sauce, pepperoni, and cheese (opt~ we use cream cheese or goat cheese).

[aklap]

GF Mock Crab Pasta Salad

NOTE: Most mock crab contains wheat. Leg A Sea Mock crab is verified GF. www.tridentseafoods.com


http://webpages.charter.net/aklap/Celiacforums%20Pix/FOOD/Mock%20Crab%20Pasta%20Salad%202.jpg

1/2 bag of GF Pasta. We used Tinkyada Spiral here
1/4 cup diced onion
1/4 cup diced yellow pepper
1/2 cup diced carrot
1/2 cup diced celery
1/2 3 oz. can sliced water chestnuts
1/2 cup frozen peas
8 oz Leg A Sea Imitation Crab Meat
1 lemon cut in half
Salt & Pepper (to taste)

3/4 cup Miracle Whip
3/4 cup Hellman's Mayo
2 tablespoons Kraft Thousand Island Dressing
2 tablespoons Kraft Seven Seas Green Goddess Dressing

------


Cut crab in bite size pieces and put in large bowl. Squeeze 1/2 lemon over crab. Mix well. Let let stand while working the rest of the dish.

Prepare 1/2 bag (8 oz) of pasta per directions. I usually boil mine for about 6-8 minutes - depending on the texture. For this I didn't want it too al dente. Keep a close eye on it, you don't want it to turn to mush!

Combine Miracle Whip, Mayo, both dressings and the juice of 1/2 of lemon in another bowl. Mix well.

Combine pasta, veggies, crab & dressing mixture in the large crab bowl. Salt & Pepper to taste. Mix well until the dressing evenly coats everything. Be gentle when mixing - you don't want to break apart the pasta. I have found that the Tinky holds up quite well to "abuse".

Notes: You can adjust the amount and type of veggies to your taste. You can also adjust the dressing amounts to your taste too. This recipe makes a tangy, zippy tasting dressing.


Leg A Sea packaging:
http://webpages.charter.net/aklap/Celiacforums%20Pix/FOOD/leg%20a%20sea%20small.jpg

The ingredient list: Fish (pollock and/or whiting), water, egg whites, corn starch, potato starch, mirin(rice wine), contains 2% or less of the following: salt, sugar, natural & artificial flavors, soybean oil, sorbitol, soy protein isolate, carrageenan, sodium tripolyphosphate, paprika, color added)

Allergy info: fish, crab,eggs and soy

[myst]

Can be made dairy-free, egg-free, nut-free, soy-free, refined-sugar-free, corn-free, vegan, and it's still good and easy!! :) This recipe is very forgiving. It's also the only GF bread I've made that hasn't fallen. :)

I've made enough changes to this recipe that I think it'll be ok to post it. The dough is really sticky, but it bakes up soft, moist, springy, and tasty. It reminds me of store-bought wheat bread. It's great for sandwiches, not crumbly, and no need to toast, but it makes great toast, as well. The original recipe is at http://www.recipezaar.com/190906

GF Honey Flax Bread

3/4 C sorghum flour or buckwheat flour (or a combination of the two)
1/2 C brown rice flour
1 C starch (arrowroot, or any combination of arrowroot, tapioca starch, potato starch or cornstarch)*
1/4 C flaxseed meal
2 1/2 tsp xanthan gum (or 1 1/2 tsp guar gum to be corn-free)
1 package active dry yeast (2 – 2 1/2 tsp)
1 tsp salt
3 eggs (or equivalent in egg substitute)
1 C water or milk-of-choice (or a combination)
2 T vegetable oil (I used olive oil)
2 T honey (or sub sweetener-of-choice)
2 tsp vinegar


Combine flours, flax, starches, gum, yeast, salt.
In large bowl, combine wet ingredients, then add the dry.
Stir with fork or spoon until combined. Batter will be lumpy.
Scrape the sides, and mix for 4-5 minutes, on high if using electric hand mixer (with dough hooks – gets too thick to use the beaters), medium if using countertop mixer.

For loaf:
Pour into greased 9 x 5 pan.
Wet hands slightly with a bit of warm water or oil and gently smooth top of loaf.
Let rise to top of pan (took about 40 minutes, in warmed oven with bowl of hot, almost boiling water; let rise longer if necessary - orig. recipe took 80 mins)
Bake at 350 F for 40-45 minutes.
Remove from pan, cool, and slice.

For buns:
Spoon dollops of dough onto cookie sheet (greased or lined with parchment paper).
Wet hands slightly with a bit of warm water or oil and gently smooth tops of buns.
Let rise until about doubled in size (took about 40 minutes, in warmed oven with bowl of hot, almost boiling water.)
Bake at 350 F for 18-20 minutes.

If getting too browned, rest foil over top of bread for last 10 minutes or so.

Makes 1 loaf or 12-18 buns, depending on size.

I've used variations on the starches, such as:

1/4 cup tapioca starch
1/2 cup potato starch
1/4 cup cornstarch

OR

3/8 cup tapioca starch
5/8 cup cornstarch

Someone else has used only arrowroot and she said it turned out great.

I think that 5/8 cup cornstarch may be a bit too much. I did notice a slight aftertaste that I think is from the cornstarch. It might be from the buckwheat - I've never used it before, but I'm betting it was the cornstarch. :o

I also think I prefer using all sorghum vs sorghum/buckwheat mix, but buckwheat adds more nutrition.

myst

[aklap]

Peg's Home Ec. Banana Bread


http://webpages.charter.net/aklap/Celiacforums%20Pix/FOOD/banana_bread.jpg

The original recipe is from my 9th grade Home Economics class. I've adapted this version so it's GF. I also modified the GF and the non-GF recipe to reduce the sugar.

Ingredients:
1/4 cup Quinoa flour
1 1/2 cups Bette Hagman 4 Flour Blend (http://www.glutenfree-supermarket.com/flourblend.aspx)
3/4 cup Bette Hagman Featherlight Mix
3/4 cup ground flax meal
1/4 cup butter
1/2 cup Crisco
1 1/2 cups sugar
4 eggs
1 1/2 cups mashed bananas (can use un-sweetened applesauce if not enough bananas)
1 1/2 teaspoon Arm and Hammer Baking Soda
1 teaspoon Salt
1/2 teaspoon Xanthan gum

Makes 2 regular sized breads or 6 mini breads.

Directions:
Cream butter, sugar, & eggs together well. Stir in bananas/applesauce. Sift dry ingredients together and mix with banana mixture. Pour into grease 2 bread pans or 6 mini bread pans. Bake at 350 for 25-35 minutes. Bread is done when inserted toothpick comes out clean.


Featherlight Mix

Source: Bette Hagman, The Gluten Free Gourmet

3 cups rice flour
3 cups tapioca starch
3 cups cornstarch
3 tablespoons potato FLOUR (Not starch)


Peg Notes:
I use 1/2 banana and 1/2 applesauce when I make this. If you're a big banana fan, you might just use straight bananas. I added the flax meal to increase Al's fiber intake. If you leave out the flax meal, increase the shortening by 1/4 cup. It's probably better for you if you leave the flax in. ;) I want to experiment with this a bit to see if I could remove all the shortening.

You could also add nuts to it. Al likes nuts, but I don't...so I don't add them. I can't spoil him too much ;) hahahha

You can sub margarine for the butter.

You probably could make this with straight Featherlight, but I don't think texture would be as good. I also like to use the other flours to increase the nutritional and fiber value [and texture]. The 4 Flour Blend contains garfava flour and provides a great texture, but beware the bean factor. ;) It does not bother Al, but me on the the other hand... :o


Al Notes:
I LOVE IT!! It's very moist. I have 4 mini loaves in the freezer right now.


Peg

[aklap]

http://webpages.charter.net/aklap/Celiacforums%20Pix/FOOD/BBQ's%20w:%20bun.jpg
Sloppy Joe with Tater Tots & Salad

http://webpages.charter.net/aklap/Celiacforums%20Pix/FOOD/Quinoa%20Buns%20Texture.jpg
Buns fresh out of the oven

Quinoa Buns


Adapted from Bette Hagman recipe found in The Gluten Free Gourmet Bakes Bread - Page 70.

Dry Ingreds:
1 1/2 cups Bette Hagman Gourmet 4 Flour Blend (http://www.glutenfree-supermarket.com/detail.aspx?ID=10)
1 1/2 cups Montina Mix (http://www.amazinggrains.com/)
3 tbspn Quinoa Flour (sorry I didn't name recipe :))
2 1/4 tspn Xanthan gum
3/4 tspn Salt
1 1/2 tspn Unflavored gelatin
1 1/2 tspn Egg Replacer (http://www.ener-g.com/store/detail.aspx?sn=MilkAndEggSubstitutes&id=97&cat=8)
1 1/2 tblspn Brown Sugar
2 1/4 tspn Dry yeast granules

Wet Ingreds:
2 whole extra large eggs
4 1/4 tblspn olive oil*
3/4 tspn Distilled Vinegar
1 1/2 cups Warm water (110 - 115 degrees)

Several Foil Tart Pans (http://www.kitchendance.com/difotapan.html). You can reuse them if you are careful.

Yield: About 12 buns

Combine all dry ingredients in a medium bowl and mix well. Set it aside

In your mixer bowl, whisk the 2 eggs, the olive oil & the vinegar together.

Turn mixer on low. Add the dry ingredients a little at a time until mixed. Slowly add water until the dough is the right consistancy. You may not need all the water. The consistancy will be like a stiff muffin batter - not like something kneadable like you might think.

Turn mixer on high and mix for 3 1/2 minutes.

Spoon the dough into greased and GF flour dusted pan. In the case of the buns, we used 4" tart pans. The disposable ones. Fill the tart pans about 1/2 full**. You might want to experiment with 1 or 2 first so you know how to fill them.

Cover pans and let rise for about 35-45 minutes for rapid rise yeast. 60 min. or more for regular yeast.

Bake in a 400 oven for 20-30 minutes. Cover bread after 10 minutes of baking with aluminium foil. GF flours brown much quicker than NGF flours - thus the need for protection. Gotta practice safe baking ;) hehehe

Remove from tins and let cool on a rack.

Note: The buns that survive the inital feeding frenzy get put in the freeze. After thawing - I will put them in the microwave for about 10-20 seconds just to restore the softness. Or, I'll thaw them in the wave. These buns do not crumble when warmed. :)


*You can also use 1/2 olive oil and 1/2 margarine.
** The amount of dough needs to be tweaked a bit. I think maybe a little more could be added. I think it might make them a tad thicker.


Links:

Bette Hagman's 4 Flour Mix: http://www.glutenfree-supermarket.com/detail.aspx?ID=10
Montina Flour Mix: http://www.amazinggrains.com/
EnerG Egg Replacer: http://www.ener-g.com/store/detail.aspx?sn=MilkAndEggSubstitutes&id=97&cat=8
Foil Pans: http://www.kitchendance.com/difotapan.html

[Traveler]

Have any of you successfully made gluten-free bread in an automatic breadmaker? Any recipes you can recommend?

Traveler

[jcc]

I don't use a breadmaker, so I can't help on that. I would try posting your question on the main forum~ where many of us read daily. You might get some more answers. Bette Hagmann has a Gluten Free Gourmet Bakes Bread book that discusses bread machines. Maybe you could see if your library has it or would get it for you, and you could read up. Unless you are going to make many different types of bread, it may not be worth owning. I don't use mine very often. It does give a lot of bread basics, though, trouble shooting, etc.

http://www.amazon.com/Gluten-Free-Gourmet-Bakes-Bread-Wheat-Free/dp/0805060782

Cara

[Aubrae]

GF Herb Hot Pepper Cheese Cornbread

This recipe is a wonderful accompaniment to chicken, vegetable soups and other entrees, and also freezes well. I have also baked this in individual portions as cupcakes, then scoop out the center of each with an apple corer (do not go all of the way to the bottom) and add a mixture of barbequed beef or 1/2 of a hot dog in the indentation- great for kids/picnics in ease of handling. Enjoy!

Pre-heat oven to 375 degrees. Grease and "flour" with corn flour a 9" pan.

Combine the following dry ingredients and the cheese in a mixing bowl:
1/2 cup GF all purpose baking flour
1/2 cup sorghum sweet flour
3/4 cup cornmeal
1 teas. crushed dill
1/2 teas. salt
2 teas. GF baking powder
2-1/2 T. sugar
1/2 cup grated cheddar cheese (low-fat may be used)
1/2 cup grated hot-pepper cheese (low-fat cheese may be used)

Make a well in the center of the dry mixture, and then add
1/4 cup plain yogurt
1 c. skim milk
1 egg (or 1/4 c egg substitute)

Stir just until all ingredients are moistened. Pour into pan and bake for 20-25 minutes. Remove from oven. If desired, cheese may be grated onto the top of the cornbread while still warm. Makes 12 servings.