If you have children you have that one friend that went through the pregnancy and baby days with you. Sharon is that friend. Sharing our time watching kids saw us through those difficult early years. This recipe has been a family favorite for more than 30 years. I had to figure out how to make it… Continue reading Sharon’s Blueberry Muffins
Category: Breads
Sandwich Bread Take 3
This is my last variation on the Sandwich Bread from Land O’ Lakes. It is pretty close to the 2nd variation but I have eliminated the white rice flour and substituted Buchwheat Flour instead. My sister in law loves this version best! It is my favorite as well! Enjoy! Flour Mix makes 6 cups: 2… Continue reading Sandwich Bread Take 3
Buckwheat Biscuits
I have been wanting to try out buckwheat flour for sometime now. I first learned about this delicious flour when my Aunt Mary treated me to some buckwheat pancakes. Yum! If you are trying to be grain free it is a wonderful substitute! I took my Nutty Biscuit Recipe and made a few tweaks for… Continue reading Buckwheat Biscuits
Sandwich Bread Take 2
I tried a few modifications on the Land O Lakes Sandwich Bread recipe I posted earlier. This time the bread came out much less crumbly and didn’t fall after rising in the baking process. I replaced the sugar with honey, I increased the Xanthan gum and I changed the proportions in the flour blend.… Continue reading Sandwich Bread Take 2
Sandwich Bread
Baking Gluten Free bread isn’t anything like making wheat filled bread. It is a whole different game and truthfully a bit easier once you have a good recipe. My challenge for this week was to find a good sandwich bread. My sister-in-law was really missing her sandwiches. I developed a great crusty hearty bread recipe a few years ago. But it is best served as a side dish or as french toast. I searched the internet and found a pretty simple one on the Land O’ Lakes website.
http://www.landolakes.com/recipe/3074/sandwich-bread-gluten-free-recipe
The recipe seemed simple enough and had ingredients that I could modify to fit a dairy free recipe. The challenge was could I make it without using potato starch. If you are someone who suffers from inflammation, potatoes and those pesky night shade foods are troublesome. Every mix, every baked good out there in the Gluten Free world seems to have Potato Starch! This recipe is very tasty but a bit crumbly. Part of the problem was not lining the pan with parchment paper. I decided to try greasing the pan but GF bread just sticks! Make sure you grease and line the pan with some parchment paper.
Mix flours: 2 cups of Sorghum Flour, 1 1/3 cup Rice Flour, 2/3 cup Gluten Free Oat Flour, 1 cup Tapioca Flour/Starch, 1 cup Arrowroot Flour/Starch, 2 teaspoons Xanthan Gum. Mix and set aside 2 1/2 cups for the bread. Store the rest in an airtight container (I like to use Mason Jars).
In a large mixing bowl: Pour in 1/4 cup sugar (I always like to use evaporated cane juice), 2 1/4 teaspoons dry yeast (2 teaspoons for high altitude), 1 cup warmed (110 degrees) milk or milk substitute. Let sit for about 10 minutes.
Melt: 1/4 cup butter or margarine allow to cool slightly then add to milk mixture
Add: 1/2 -1 teaspoon kosher salt to flour mix, slowly begin to stir into milk and yeast mixture.
Stir in: 2 eggs to batter. Mix for 2-3 minutes, scraping the sides of the bowl frequently. This is really more like a thick batter than a dough.
Cover: Let the batter rise for about one hour, then pour into prepared loaf pan. (Greased and lined with parchment paper) Let bread rise again to top of pan and place in the oven at 350 degrees. Bake for 45-50 minutes. I did 50 minutes to make sure it was done.
Nutty Biscuit Rolls
I came up with this recipe when I was hungry for something to put my Earth Balance soy free margarine on…(yes fake Butter) Being Dairy Free and Gluten Free and Soy Free has its challenges! Preheat oven to 425 degrees Flour Mix: In a medium size mixing bowl, blend: 2/3 cup tapioca flour, 2/3 cup nut… Continue reading Nutty Biscuit Rolls
Julie Bakes Gluten Free 