cup to equal 3 eggs.YEAST BREADS
Butter-Basted White Bread
Butter-Basted Brown and White Bread
Tender Buttermilk Bread
Rapid-Rise French Bread
Russian Black Bread
Pumpernickel Bread
Sweet Swedish Mock Rye Bread
Swiss Granola Bread
Russian Kulich
Apricot-Almond Bread (Czechoslovakian)
Challah (Jewish Egg Bread)
Egg Replacer Bread
Rice Dream Bread (Lactose Free, Soy Free, Corn Free)
Carrot-Bran Bread*
Apple-Spice Bread*
Orange-Pumpkin Bread*
Hawaiian Medley*
Mock Oatmeal Bread*
Boston Brown Bread
Pink Onion Bread*
Popcorn Bread*
Buckwheat Bread*
SOURDOUGH BREADS
Simply Super Sourdough*
Italian Herb Sourdough*
Sandra’s Mock Rye
Sourdough*
SHAPED YEAST BREADS AND ROLLS
Arab Pocket Bread (Pita Bread)
Crumpets (Lactose and Soy Free)
Australian Toaster Buns
Ginger-Orange Rolls
SELF-RISING BREADS
Caraway Soda Bread
African Squash Bread
Cream-Filled Squash Gems
Cranberry-Nut Bread
English Tea Scones (with Devonshire Cream) (with French Cream)
Grated Apple Loaf
Almond-Cheese Bread
Almond-Cheese Muffins
Fruit and Fiber Muffins
Kiwi Muffins
Swedish Hardtack
Flaky Breakfast Rusks
Mock Graham Crackers
BREAKFAST BREADS
Drop Scones (Scotch Pancakes)
Raised Doughnuts
Baked Doughnuts
Fruited Breakfast Torte
Although those great-smelling breads on your regular grocery shelf are still forbidden, gluten-free bread for celiacs has improved considerably since I was diagnosed twenty years ago. There are tasty breads to be ordered from suppliers and found in health food stores. Since the development by the nutrition department of the University of Washington (Seattle) of a recipe using xanthan gum, we can bake our own delicious yeast breads. With the increasingly popularity of the new automatic bread baking machines we can make them with almost no effort. (See “The Incredible Bread Machine,” page 25.)
If you’re still stuck on rice cakes as your only bread, browse this chapter. There are breads here, both yeast and self-rising, that rival any on your bakery shelf for flavor. I’ve adapted recipes to our flours for many national breads—from the Arabian pita bread and a wonderfully rich black Russian bread to a new quick-rising French bread. When I took a warm loaf of this to a new celiac, she broke off the top sticking out of the wrapper, popped it into her mouth, and exclaimed, “Why, it tastes just like real!”
Of course it does. Baking bread and having it come out tasting good can be very satisfying, but there are still some formulas for exchanging flours and increasing proteins that have to be learned, and even a few tricks I’ve discovered to have success with our often quirky flours.
Follow the mixing directions carefully (even if they sound weird).
Use fresh yeast. Yeast is dated on packages or jars. Don’t try to save money using old yeast.
Use regular yeast, not quick rising unless the recipe calls for it. I prefer fresh yeast cakes for their flavor and easy digestibility, but, since they are often hard to find and difficult to keep fresh, I have worked out all the recipes in this book using 1 tablespoon dry yeast granules in place of the 1 cake fresh yeast. One packet of dry yeast is considered to be 1 tablespoon.
The water for softening the yeast must be only lukewarm. Too hot will kill the yeast; too cold, the yeast will not work. Test with a thermometer (105°F to 115°F) or put a drop on the inside of your wrist, as one tests milk for a baby’s bottle. The water should contain some sugar. If using a bread machine, follow the directions accompanying your machine for water temperature.
A heavy-duty mixer (such as a KitchenAid) helps mix our bread. The dough is softer and stickier than gluten-bread dough and cannot be kneaded by hand; but, since it is a thick dough, it can burn out motors on light mixers if used often. Always used the heavy-mixer paddle rather than the dough hook on the machine unless otherwise instructed.
Rice flours may be milled to different textures (see page 18). Each texture will take a slightly different amount of water when used in baking bread. The following recipes were tested with Ener-G-Foods’ fine rice flour, which is between regular and extra fine of oriental rice flours. You may have to add 1 to 2 tablespoons more liquid if you use regular flour, and omit 1 to 2 tablespoons if using oriental rice flour.
Baking time and temperature for all breads was based upon conditions at sea level. Bread should be tipped gently from pan to cool immediately upon removing from oven. To test for doneness tap gently at the bottom of the loaf. It should sound hollow. If the sides cave in slightly or the bread does not seem done, return pan to oven for 5 or more minutes. If using a bread machine, and the loaf seems underbaked, place it on a baking sheet and place it in a preheated 400° oven for about 5 minutes or until it tests done. (Next time try a higher setting on your machine.)
Xanthan gum is necessary for all the yeast recipes to help make the breads springy and chewy. It replaces, in part, the gluten that rice and potato flours lack. This is available in some health food stores and from the suppliers listed on pages 343 to 347.
Guar gum may be substituted for the xanthan gum in equal amounts, but guar gum, often sold as a laxative, may cause distress to some. Guar gum is available in health food stores.
Let the bread dough rise in a warm place. Putting the pan in an oven that has been heated to 200° and then turned off works well. Another trick is to set the mixing bowl in a pan or sink full of warm water.
Adding extra protein in the form of eggs, dry milk solids, or cottage cheese helps the yeast work. The formulas in this book have been perfected through much trial and error. If you must change ingredients, remember that you must have protein in some form. Soy powder substitutes for milk powders contain the required protein; so does NutQuik, the nut substitute. Ricotta cheese can often be substituted for cottage cheese.
A teaspoon of GF vinegar added to any yeast bread recipe helps the yeast work and develops flavor. Vinegar may be replaced by gluten-free dough enhancer, available in many health food stores and some kitchen supply stores. Dough enhancer is wonderful for making bread tender, more flavorful, and long lasting. However, it may contain ingredients to which some people are allergic, hence I list vinegar as the first choice. Use 1 tablespoon for the dark breads and 1 teaspoon for the light ones. Always add this to the liquids, not to dry ingredients.
Milk powder, unless otherwise specified, is noninstant dry milk powder. Unlike the instant granules readily available on the grocery shelf, this is found in health food stores and in some large markets. Nonfat, noninstant milk powder is excellent, but the regular gives more milk flavor (and more fat) to bread. If you cannot find any noninstant milk powder, you may substitute the regular instant dry milk, but this changes the formula.
In some recipes I’ve listed Egg Replacer as optional. I find this makes the texture of all baked goods better, so I use 1 to 1½ teaspoons of this in all my baking, for breads, cakes, and waffles, etc. This may be purchased in health food stores or ordered from Ener-G-Foods (see the list of suppliers on pages 343 to 347).
Baking the bread in small pans (2½” × 5”) or muffin tins will often turn out a product with better texture.
The eggs used in all the recipes in this section are large size unless otherwise specified. Jumbo, extra-large, medium, or small eggs will change the formula. Each large egg is slightly less than ¼ cup, so if you have eggs of a different size, break the eggs into a measuring cup and use cup to equal 3 eggs.
A combination of gluten-free flours is the final secret of the good taste in many of the recipes. A formula that works successfully for much of my baking is my GF flour mix. You can purchase it from some suppliers (see pages 343 to 347) or mix it yourself.
The formula is: 2 parts white rice flour
part potato starch flour
part tapioca flour
Tastes like a wheat bread, looks like a wheat bread, smells like a wheat bread. This variation of my original True Yeast Bread is not as sweet but is buttery tasting and much more tender. You may substitute 3 cups of GF flour mix (see above) for the three separate flours listed. Bread-machine directions follow hand-mixing directions.
2 cups white rice flour
½ cup potato starch flour
½ cup tapioca flour
2½ teaspoons xanthan gum
cup dry milk powder (or ½ cup nondairy substitute; see Note)
1½ teaspoons salt
1½ teaspoons Egg Replacer (optional)
3 tablespoons sugar, divided
cup lukewarm water
1½ tablespoons dry yeast granules
4 tablespoons (½ stick) butter or margarine, melted
1 additional cup warm water
1 teaspoon vinegar or 1 teaspoon dough enhancer
3 eggs, room temperature
Combine the flours, xanthan gum, milk powder, salt, Egg Replacer (if used), and all but 2 teaspoons of the sugar in bowl of a heavy-duty mixer. Use your strongest beater, not the bread hook.
Dissolve the remaining sugar in the cup of lukewarm water and mix in the yeast.
Combine the melted butter with the cup of water; add the vinegar or dough enhancer.
Turn mixer on low. Blend the dry ingredients and slowly add the butter-water mixture. Then add the eggs one at a time. This mixture should feel slightly warm.
Pour the yeast mixture into the bowl and beat at the highest speed for 2 minutes. Place the mixing bowl in a warm spot, cover with plastic wrap and a towel, and let the dough rise in a warm place for approximately 1 hour, or until doubled.
Return the dough to the mixer and beat on high speed for 3 minutes (see Note). Spoon dough into three 2½” × 5” greased loaf pans or 1 large pan. Fill full. You may bake the remainder in muffin tins. Or make all rolls (approximately 18; see Note).
Let the dough rise until it is slightly above the top of the pan, 45 to 60 minutes. Preheat oven to 400°. Bake the large loaf for approximately 1 hour, small loaves slightly less, and rolls for about 25 minutes. Cover with foil after 10 minutes of baking. To test breads for doneness, tap gently with finger. Bread will have a slightly hollow sound. Remove from pan immediately to cool.
NOTES: The dough texture will seem more like cookie dough than bread dough, so don’t be alarmed.
This bread has a finer texture when baked in small loaf pans and is delicious in rolls. You can easily double the recipe to turn out 2 large loaves plus 18 rolls or 3 small loaves plus 24 rolls. The bread freezes well. For convenience, slice before freezing.
For the lactose intolerant, see page 23 for nondairy substitutions.
BREAD MACHINE: Combine the flours, xanthan gum, milk powder, and salt. Measure the sugar. Beat the eggs.
Combine all the water, the butter, vinegar, and eggs. (If your machine manual recipes call for warm water, use that. If it has a preheating cycle, put in at room temperature.)
Cut the amount of yeast to 1 tablespoon.
Place the ingredients in the baking pan of the bread maker in the order suggested in your manual. (Some place yeast on bottom, flour mix next, then sugar and liquids; other suggest the reverse order.)
Use the white bread setting at medium crust (if you have this selection).
BUTTER-BASTED BROWN AND WHITE BREAD: Exchange 1 cup or both cups of the white rice flour for brown rice flour. The results are excellent.
TENDER BUTTERMILK BREAD: A tasty bread with a distinctive flavor, it seems to stay fresh longer than other breads. Some lactose-intolerant celiacs can use buttermilk, so this may be a boon for them if they are allergic to the soy in some of the baby formulas or the coconut oil in most of the nondairy substitutes.
Follow the recipe for Butter-Basted White Bread, but substitute ½ cup powdered buttermilk for the milk powder and omit the vinegar. Follow directions for hand mixing or making with the automated bread machine.
Crusty outside, soft and tender within, this quick and easy French bread formula uses rapid-rise yeast and requires only one rising. You can make it, from start to finish, in about one hour. Serve hot from the oven and watch everyone rave.
2 cups white rice flour
1 cup tapioca flour
3 teaspoons xanthan gum
1½ teaspoons salt
2 teaspoons Egg Replacer (optional)
2 tablespoons sugar
1½ cups lukewarm water
2 tablespoons rapid-rise yeast
2 tablespoons butter or margarine, melted
3 egg whites, beaten slightly
1 teaspoon vinegar
Melted butter, for brushing (optional)
In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and Egg Replacer (if used). Blend with mixer on low.
Dissolve the sugar in the water and add the yeast. Wait until the mixture foams slightly, then blend into the dry ingredients. Add the butter, egg whites, and vinegar. Beat on high speed for 3 minutes.
To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans. Slash diagonally every few inches. If desired, brush with melted butter.
Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes. Preheat oven to 400°. Bake for 40 to 45 minutes. Remove from pan to cool. Makes 2 loaves.
A delicious bread wonderful with soups or stews, Russian Black Bread is great also with cheese or fish spreads on your appetizer table. The secret of the flavor comes from the chocolate and coffee added to the more usual seasonings.
2 cups GF flour mix
¾ cup brown rice flour
½ cup rice bran or Brown Rice Cereal (uncooked)
2 teaspoons caraway seeds
1 teaspoon freeze-dried coffee crystals
½ teaspoon onion powder
2½ teaspoons xanthan gum
1½ teaspoons salt
½ cup dry milk powder or nondairy substitute
1½ tablespoons cocoa powder
3 tablespoons sugar, divided
¾ cup lukewarm water
1½ tablespoons dry yeast granules
1 additional cup warm water (scant)
3 tablespoons vegetable oil
2 tablespoons molasses
1 teaspoon vinegar or 1½ tablespoons dough enhancer
3 large eggs, room temperature
½ teaspoon cornstarch and ¼ cup water, for brushing (optional)
In the bowl of a heavy-duty mixer, place the flours, rice bran, caraway seeds, coffee crystals, onion powder, xanthan gum, salt, dry milk powder, cocoa, and all but 2 teaspoons of the sugar. Blend on slow speed.
Dissolve the remaining two teaspoons of sugar in the ¾ cup lukewarm water and add the yeast. Set aside to foam.
In the additional cup of water stir together the oil, molasses, and vinegar (or dough enhancer).
With mixer on low speed, blend the water-yeast liquid into the dry ingredients. Add the oil-water mixture and then break in the eggs, one at a time. Turn to high and beat for 2 minutes.
Cover the bowl and set in a warm place for 1 to 1½ hours, or until dough is doubled in bulk. Return bowl to the mixer and beat another 2 minutes. Fill one 2½” × 5” greased tin full. Form the rest of the dough into a ball shape and place in a greased 8” casserole. Allow the dough to rise for 40 to 50 minutes, or until doubled in bulk. Preheat oven to 350°. Bake for 25 to 30 minutes for the small loaf tin, and 40 to 50 minutes for the casserole loaf.
Boil the cornstarch with ¼ cup of water for about 30 seconds in a saucepan over high heat. While still hot, brush the loaves with the cornstarch mixture. Let cool on wire rack before slicing.
BREAD MACHINE: Combine the flours, rice bran, caraway seeds, coffee crystals, onion powder, xanthan gun, salt, milk powder, and cocoa. Set aside. Measure the sugar. Beat the eggs.
Combine all the water, the oil, molasses, vinegar, and beaten eggs (if your machine directions suggest warm, use warm water; if machine has preheating cycle, use room-temperature water).
Cut the amount of yeast to 1 tablespoon.
Place the ingredients in the baking pan of the bread maker in the order suggested in your manual. (Some place yeast, then flour, then sugar, and then liquids; other suggest the reverse order.)
Use the white bread setting at medium crust (if you have this selection).
This absolutely wonderful, chewy bread tastes like that gluten-laced pumpernickel some of us remember. And it stays tender for days—if you can keep it from the rest of the family—so is great for lunch sandwiches. Bake it in small pans and slice thin for your appetizer tray with pâtés and spreads.
2 cups brown rice flour
cup tapioca flour
cup potato starch flour
2½ teaspoons xanthan gum
3 teaspoons caraway seeds
1½ teaspoons salt
½ cup dry milk powder or nondairy substitute
1 tablespoon cocoa powder
3 tablespoons sugar, divided
cup water, lukewarm
1½ tablespoons dry yeast granules
cup (14 tablespoons) additional warm water
3 tablespoons molasses
1 teaspoon vinegar or 1 tablespoon dough enhancer
2 tablespoons vegetable oil
3 eggs, beaten lightly
In the bowl of a heavy-duty mixer, combine flours, xanthan gum, caraway seeds, salt, milk powder, cocoa, and all but a couple of teaspoons of the sugar. Use your mixer’s strongest beater, not the bread hook.
Dissolve the remaining sugar in the cup lukewarm water and mix in the yeast. Set aside while you combine the additional water, molasses, vinegar, and oil.
Turn mixer to low speed and blend the dry ingredients. Slowly add the oil-water liquid. Blend. Add the eggs. The dough should feel slightly warm. Add yeast water and beat at highest speed for 2 minutes. Cover, mixer and all, with a towel and let the dough rise in a warm place for approximately 1 hour, or until doubled.
Beat again for 3 minutes. Spoon dough into three 2½” × 5” greased and rice-floured loaf pans or 1 large pan plus several muffin tins. Fill all full.
Let dough rise, covered, in pans until it is slightly above the top of the pans, 45 to 60 minutes. Preheat oven to 375°. Bake the large loaf for approximately 1 hour, small loaves slightly less, and muffins for about 25 minutes.
BREAD MACHINE: Combine the flours, xanthan gum, caraway seeds, salt, milk powder, and cocoa. Set aside. Measure the sugar. Beat the eggs.
Combine all the water, the molasses, vinegar, oil, and eggs. (If your machine directions suggest warm water, add warm water. Add at room temperature if your machine has a preheating cycle.)
Cut the amount of yeast to 1 tablespoon.
Place the ingredients in the baking pan of the bread maker in the order suggested in your manual. (Some add yeast, then flour, then sugar, and then liquids; other suggest the reverse order.)
Use the white bread setting at medium crust (if you have this selection).
There are many variations of Swedish rye bread, but this one tastes so similar to the one served at my in-laws’ family gatherings that they all thought I’d used wheat and rye flours. A great “company” bread and equally good for sandwiches with mild-tasting fillings that don’t overpower the wonderful flavor of the bread, this bread makes up well by hand or in the bread machine.
2 cups brown rice flour
cup potato starch flour
cup tapioca flour
2½ teaspoons xanthan gum
½ cup Isomil powdered baby formula (see Note)
1½ teaspoons salt
2 teaspoons dried lemon peel
1 teaspoon cardamom
½ cup dark brown sugar, divided
cup lukewarm water
1½ tablespoons dry yeast granules
4 tablespoons (½ stick) butter or margarine, melted
cup (14 tablespoons) additional warm water
1 teaspoon vinegar or 1 tablespoon dough enhancer
2 tablespoons light molasses
1 teaspoon almond flavoring
3 eggs, room temperature
In the bowl of a heavy-duty mixer, combine flours, xanthan gum, Isomil, salt, lemon peel, cardamom, and all but a couple of teaspoons of the sugar. Use your mixer’s strongest beater, not bread hook.
Dissolve the remaining sugar in the cup lukewarm water and mix in the yeast. Set aside while you combine the butter, additional warm water, vinegar, molasses, and almond flavoring.
Turn mixer to low speed and blend the dry ingredients. Slowly add the butter-water liquid. Add the eggs. The dough should feel slightly warm. Add yeast water and beat at highest speed for 2 minutes. Cover, mixer and all, with a towel and let dough rise in a warm place for approximately 1 hour, until doubled.
Beat again for 3 minutes. Spoon dough into three 2½” × 5” greased and rice-floured loaf pans or 1 large pan plus several muffin tins. Fill all full.
Let dough rise, covered, until it is slightly above tops of pans, 45 to 60 minutes. Preheat oven to 375°. Bake the large loaf for approximately 1 hour, small loaves slightly less, and rolls for about 25 minutes.
NOTE: If you don’t use Isomil, substitute noninstant dried milk powder; also replace 1 tablespoon of the brown rice flour with 2 tablespoons soy flour. The soy adds to the flavor. If you are allergic to soy, the bread turns out successfully with the dry milk powder but has a slightly different flavor.
BREAD MACHINE: Combine the flours, xanthan gum, Isomil, salt, lemon peel, and cardamom. Set aside. Measure the sugar. Beat the eggs.
Combine all the water, the butter, vinegar, molasses, almond flavoring, and eggs. (If your machine directions suggest warm water, add warm water. Add at room temperature if it has a preheating cycle.)
Cut the amount of yeast to 1 tablespoon.
Place the ingredients in the baking pan of the bread maker in the order suggested in your manual. (Some place yeast, then flour, then sugar, and then liquids; others suggest the reverse order).
Use the white bread setting at medium crust (if you have this selection).
A tender-textured, nutty bread. Wonderful for sandwiches. It tastes best with the combination of brown and white flours suggested, but if you don’t have these, you may substitute 3 cups of GF flour mix and add ¼ cup rice bran.
1 cup brown rice flour
1 cup white rice flour
½ cup potato starch flour
½ cup tapioca flour
1 cup granola (page 189), ground fine
2½ teaspoons xanthan gum
1½ teaspoons salt
cup dry milk powder or ½ cup nondairy substitute
1½ teaspoons Egg Replacer (optional)
3 tablespoons sugar, divided
cup lukewarm water
1½ tablespoons dry yeast granules
4 tablespoons (½ stick) butter or margarine, melted
1 additional cup water
1 teaspoon vinegar or 2 teaspoons dough enhancer
3 eggs, room temperature
In the bowl of a heavy-duty mixer, combine flours, granola, xanthan gum, salt, dry milk, Egg Replacer (if used), and all but 2 teaspoons of the sugar. Use your mixer’s strongest beater, not a bread hook.
Dissolve the remaining sugar in the cup lukewarm water and mix in the yeast. Set aside while you combine the butter with the additional cup of water and the vinegar.
Turn mixer to low speed and blend the dry ingredients. Slowly add the butter-water mixture. Add the eggs. This mixture should feel slightly warm.
Pour the yeast water into the ingredients in the bowl and beat at highest speed for 2 minutes. Place the mixing bowl in a warm spot, cover with plastic wrap and a towel, and let the dough rise for approximately 1 hour, or until doubled.
Return the dough to the mixer and beat on high speed for 3 minutes. The dough will seem more like cookie dough than bread dough, but don’t be alarmed. Spoon the dough into three 2½” × 5” greased, rice-floured loaf pans or 1 large pan plus a few muffin tins. Fill full.
Let the dough rise in pans until it is slightly above the tops of the pans, 45 to 60 minutes. Preheat the oven to 375°. Bake the large loaf for approximately 1 hour, small loaves slightly less, and muffins for about 25 minutes.
BREAD MACHINE: Combine the flours, granola, xanthan gum, salt, milk powder, and Egg Replacer (if used). Set aside. Measure the sugar. Beat the eggs.
Combine all the water, the butter, vinegar, and beaten eggs. (If your machine manual calls for warm water, add warm water. Add at room temperature if it has a preheating cycle.)
Cut the amount of yeast to 1 tablespoon.
Place the ingredients in the baking pan of the bread maker in the order suggested in your manual. (Some add yeast, then flour, then sugar, and then liquids; others suggest the reverse order.)
Use the white bread setting at medium crust (if you have this selection).
Sweet, moist, and fruit filled, this bread is a holiday treat in Slavic countries. The suggested orange glaze is optional. The nondairy substitutes give greater flavor, Isomil for soy, NutQuik for almond. If you don’t have the flours listed, replace them with 3 cups of GF flour mix.
2 cups white rice flour
½ cup potato starch flour
½ cup tapioca flour
1 tablespoon xanthan gum
½ cup Isomil or NutQuik nondairy powder (finely ground in food processor)
1½ teaspoons salt
1 teaspoon dried lemon peel
cup sugar, divided
cup lukewarm water
1½ tablespoons dry yeast granules
4 tablespoons (½ stick) butter or margarine, melted
1 additional cup water
1 teaspoon vinegar or dough enhancer
1 teaspoon almond extract
3 eggs, room temperature
½ cup candied fruit mix
cup chopped toasted almonds (see Note)
ORANGE GLAZE
1 cup confectioner’s sugar
1 tablespoon soft butter or margarine
2 to 3 tablespoons hot orange juice
In the bowl of a heavy-duty mixer, combine flours, xanthan gum, Isomil, salt, lemon peel, and all but 2 teaspoons of the sugar. Use your mixer’s strongest beater, not the bread hook.
Dissolve the remaining sugar in the cup lukewarm water and mix in the yeast. Set aside while you combine the butter with the additional cup of water, the vinegar, and almond extract.
Turn mixer to low speed and blend the dry ingredients. Slowly add the butter-water mixture. Add the eggs. The mixture should feel slightly warm.
Pour the yeast mixture into the ingredients in the bowl and beat at the highest speed for 2 minutes. The dough texture will seem more like cookie dough than bread dough, so don’t be alarmed. Place the mixing bowl in a warm spot, cover with plastic wrap and a towel, and let the dough rise for approximately 1 hour, or until doubled.
Return the bowl to the mixer, add fruit mix and almonds, and beat on high speed for 3 minutes. Spoon the dough into three 2½” × 5” greased, rice-floured loaf pans or 1 large pan. Fill full. Bake the remainder in prepared muffin tins.
Let the dough rise in pans until it is slightly above the tops of the pans, 45 to 60 minutes. Preheat oven to 375°. Bake the large loaf for approximately 1 hour, small loaves slightly less, and rolls for about 25 minutes. Cool before glazing (if desired).
To make the glaze (if used), mix together all ingredients until of a spreading consistency.
NOTE: To toast almonds, spread in a single layer in a shallow pan. Bake at 300° to 325° for about 10 minutes, stirring often. The nut-meats will change from ivory to tan and will continue to toast slightly after they are removed from the oven.
BREAD MACHINE: Combine the flours, xanthan gum, Isomil, salt, candied fruit mix, lemon peel, and almonds. Measure the sugar. Beat the eggs.
Combine all the water, the butter, vinegar, almond extract, and beaten eggs. (If your machine manual call for warm water, add warm water. Add at room temperature if your machine has a preheating cycle.)
Cut the amount of yeast to 1 tablespoon.
Place the ingredients in the baking pan of the bread maker in the order suggested in your manual. (Some add yeast, then flour, then sugar, and then liquids; others suggest the reverse order.)
Use the white bread setting at medium crust (if you have this selection).
(Czechoslovakian)
A sweet bread filled with dried fruit and doubly flavored with almond. Serve it for breakfast or brunch or pair it with a salad for a luncheon. Use firm dried apricots. The soft Turkish fruits tend to settle to the bottom rather than remain distributed throughout the loaf. You may substitute 3 cups of GF flour mix for the flours listed. For the bread machine method, you may use all apricot nectar instead of the water.
1 cup white rice flour
1 cup brown rice flour
½ cup tapioca flour
½ cup potato starch flour
3 teaspoons xanthan gum
½ cup NutQuik nondairy powder, ground fine (see Note)
1½ teaspoons salt
cup brown sugar, divided
cup lukewarm water
1½ tablespoons dry yeast granules
4 tablespoons (½ stick) butter or margarine, melted
1 cup apricot nectar
1 teaspoon almond flavoring
1 teaspoon vinegar
3 eggs, room temperature
½ cup chopped dried apricots
cup toasted almonds, chopped (see Note)
In the bowl of a heavy-duty mixer, combine the flours, xanthan gum, NutQuik, salt, and all but 2 teaspoons of sugar. Blend the dry ingredients on low speed.
Add the remaining sugar to the water and stir in the yeast. Let sit until it foams.
Combine the butter with the apricot nectar, add the almond flavoring and vinegar.
With mixer on low speed, blend in the water-yeast mixture. Add the butter-nectar mixture and break in the eggs, one at a time, beating after each addition. With mixer on high speed, beat for 2 minutes.
Cover the bowl and set in a warm place for 1 to 1½ hours, or until dough doubles in bulk.
Beat another 2 minutes. Stir in the apricots and almonds. Spoon dough into three 2½” × 5” greased and rice-floured loaf pans or 1 large pan. Fill full. If any dough remains, bake in greased muffin tins.
Let the dough rise until slightly above the tops of the pans, 45 to 60 minutes. Preheat oven to 375°. Bake for approximately 1 hour for a large loaf, about 45 minutes for small ones, about 25 minutes for rolls.
NOTE: NutQuik may be replaced with noninstant milk powder or a nondairy substitute, but with the loss of some of the almond flavor.
To toast almonds, spread in a single layer in a shallow pan. Bake at 300° to 325° for about 10 minutes, stirring often. The nutmeats will change from ivory to tan and will continue to toast slightly after they are removed from the oven.
BREAD MACHINE: Combine the flours, xanthan gum, NutQuik, salt, apricots, and almonds. Set aside. Measure the sugar. Beat the eggs.
Use one (12-ounce) can of apricot nectar plus enough water to make 1 cups. Combine this mixture with the eggs, vinegar, almond flavoring, and butter. (If your machine recipes suggest warm water, add warm water. Add at room temperature if it has a preheating cycle.)
Cut the amount of yeast to 1 tablespoon.
Place the ingredients in the baking pan of the bread maker in the order suggested in your manual. (Some place yeast, then flour, then sugar, and then liquids; other suggest the reverse order.)
Use the white bread setting at light crust (if you have this selection).
(Jewish Egg Bread)
A delicious lactose-and-soy-free sweet bread topped with poppy seeds. This is often braided, but since our bread dough is too soft to handle well, I’ve given directions only for loaves.
2 cups white rice flour
1¾ cups tapioca flour
¼ cup sugar, divided
3 teaspoons xanthan gum
1½ teaspoons salt
cup lukewarm water
1½ cakes yeast or 1½ tablespoons dry yeast granules
4 tablespoons (½ stick) butter or margarine, melted
1 additional cup water
1 teaspoon vinegar
3 eggs plus 2 egg yolks Poppy seeds (optional)
In the bowl of a heavy-duty mixer, combine the flours, sugar (reserving 2 teaspoons), xanthan gum, and salt. Use your mixer’s strongest beater, not the bread hook.
Dissolve the remaining sugar in the cup lukewarm water and mix in the yeast.
Combine the butter with the additional cup of water and the vinegar.
With mixer on low speed, blend the dry ingredients. Slowly add the butter-water mixture. Blend in the eggs and yolks one at a time. The dough should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes. Place the mixing bowl in a warm spot, cover with plastic wrap and a towel, and let the dough rise approximately 1 hour, until doubled in bulk.
Return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into three 2½” × 5” greased, rice-floured loaf pans or 1 large pan. Fill full. You may bake the remainder in greased muffin tins. Or make all rolls (approximately 18). Sprinkle tops with poppy seeds.
Let the dough rise until it is slightly above the tops of the pans, 45 to 60 minutes. Preheat oven to 400°. Bake the large loaf for approximately 1 hour, small loaves slightly less, and rolls for about 25 minutes.
BREAD MACHINE: Combine the flours, xanthan gum, and salt. Measure the sugar. Set aside. Beat the eggs slightly.
Combine the water to make 1 cups (if your machine suggests warm water, use that; if it has a preheating cycle, add water at room temperature). Add the butter, vinegar, and beaten eggs.
Cut the yeast to 1 tablespoon.
Place the ingredients in the baking pan of the bread maker in the order suggested in your manual. (Some place yeast, then flour, then sugar, and then liquids; others suggest the reverse order.) If you desire a poppy seed topping, sprinkle on after last rising in the machine before baking.
Use the white bread setting at medium crust (if you have this selection).
A tasty bread for those allergic to or intolerant of eggs, this has a good texture and flavor. It can also be made soy and lactose free, if necessary, but the best bread is baked with noninstant milk powder. I have made this with 7UP as the liquid, so it can be egg, soy, corn, and lactose free and still taste good. You can easily double the recipe to turn out two large loaves plus eighteen rolls or three small loaves plus twenty-four rolls. The bread freezes well. For convenience, slice before freezing.
2¼ cups rice flour (white or brown or mixed)
½ cup potato starch flour
½ cup tapioca flour
4 teaspoons xanthan gum
½ cup nonfat dry milk powder or nondairy substitute
1½ teaspoons salt
¼ cup sugar, divided
½ cup lukewarm water
4 teaspoons dry yeast granules
4 tablespoons (½ stick) butter, margarine, or shortening, melted
1 additional cup lukewarm water
1 teaspoon vinegar
8 teaspoons Egg Replacer plus enough water to make cup
teaspoon turmeric
In the bowl of a heavy-duty mixer, combine the flours, xanthan gum, milk powder, salt, and all but 2 teaspoons of the sugar. Use your mixer’s strongest beater, not the bread hook.
Dissolve the remaining sugar in the ½ cup lukewarm water and mix in the yeast.
Combine the butter with the additional cup of water and the vinegar.
With mixer on low speed, blend the dry ingredients and slowly add the butter-water mixture.
Beat the Egg Replacer mixture with the turmeric and add to the batter. This should feel slightly warm.
Add the yeast mixture to the ingredients in the bowl and beat at highest speed for 2 minutes. The dough texture will seem more like cookie dough than bread dough, so don’t be alarmed. Place the mixing bowl in a warm spot, cover with plastic wrap and a towel, and let the dough rise for approximately 1 hour, or until doubled.
Return the bowl to the mixer and beat on high for 3 minutes. Spoon the dough into three 2½” × 5” greased, rice-floured loaf pans or 1 large pan. Fill full. You may bake the remainder in greased muffin tins. Or make all rolls (approximately 18). This bread has a finer texture when baked in small loaf pans and is delicious in rolls.
Let the dough rise until it is slightly above the tops of the pans, 45 to 60 minutes. Preheat oven to 400°. Bake the large loaf for approximately 1 hour, small loaves slightly less, and rolls for about 25 minutes.
VARIATION: Try adding ½ cup raisins or nuts, or 1 cup of finely chopped granola (see page 189), or ½ cup dried fruit (use some fruit juice in place of water). None of these additions will require more liquid.
BREAD MACHINE: Combine the flours, xanthan gum, milk powder, and salt. Measure the sugar. Beat turmeric with Egg Replacer and the water.
Combine the rest of the water (1½ cups), the butter, vinegar, and Egg Replacer mixture. (If your machine manual recipes call for warm water, then use that temperature water; if it has a preheating cycle, put in at room temperature.)
Reduce yeast to 1 tablespoon.
Place the ingredients in the baking pan of the bread maker in the order suggested in your manual. (Some place yeast, then flours, then sugar, and then liquids: others suggest the reverse order.)
Use the white bread setting at medium crust (if you have this selection).
(Lactose Free, Soy Free, Corn Free)
This tasty bread is for those who have multiple allergies in addition to gluten intolerance. Unlike the earlier breads created for all allergies and intolerances, this does contain sugar and salt, which give it great flavor. Rice Dream, the liquid suggested, can be purchased in many health food stores. The guar gum is preferable if you have a corn allergy.
2 cups rice flour (white or brown)
½ cup potato starch flour
½ cup tapioca flour
½ cup sweet rice flour
2½ teaspoons guar (or xanthan) gum
1½ teaspoons salt
2 teaspoons Egg Replacer (optional)
3 tablespoons sugar, divided
cup lukewarm water
1½ tablespoons dry yeast granules
3 tablespoons canola or sunflower seed oil
1 cup Rice Dream (nondairy) liquid
1 teaspoon vinegar or 2 teaspoons dough enhancer (optional)
3 eggs, room temperature
In the bowl of a heavy-duty mixer, combine the flours, guar gum, salt, Egg Replacer (if used), and all but 2 teaspoons of the sugar. Use your mixer’s strongest beater, not the bread hook.
Dissolve the remaining sugar in the cup lukewarm water and mix in the yeast.
Combine the oil with the Rice Dream and vinegar or dough enhancer.
With mixer on low speed, blend the dry ingredients. Slowly add the oil-Rice Dream mixture. Blend. Beat in the eggs one at a time. The mixture should feel slightly warm.
Pour the yeast mixture into the bowl and beat at highest speed for 2 minutes. The dough texture will seem more like cookie dough than bread, so don’t be alarmed. Place the mixing bowl in a warm spot, cover with plastic wrap and a towel, and let the dough rise for approximately 1 hour, or until doubled.
Return the bowl to the mixer and beat on high speed for 3 minutes. Spoon dough into three 2½” × 5” greased and rice-floured loaf pans or 1 large pan. Fill full. You may bake the remainder in muffin tins. Or you may prefer to make all rolls (approximately 18).
Let the dough rise until it is slightly above tops of pans, 45 to 60 minutes. Preheat oven to 400°. Bake the large loaf for approximately 1 hour, small loaves slightly less, and rolls for about 25 minutes. Cover with foil after 10 minutes of baking.
BREAD MACHINE: Combine the flours, guar gum, salt, and Egg Replacer (if used). Measure the sugar. Beat the eggs.
Use 1 cups Rice Dream, omitting the water, and combine with the oil, vinegar, and beaten eggs. (If your machine requires warm water, heat the Rice Dream to the recommended temperature; if it has a preheating cycle, add Rice Dream at room temperature.)
Cut the amount of yeast to 1 tablespoon.
Place the ingredients in the baking pan of the bread maker in the order suggested in your manual. (Some place yeast, then flour, then sugar, and then liquids; others suggest the reverse order.)
Use the white bread setting at medium crust (if you have this selection).
I created the following twelve exciting breads especially for the bread machine. Serve them at parties or luncheons. They’re all so good that your gluten-eating friends will enjoy them, too. They can easily be made a day ahead; like all breads, they slice better when cold, and they’re so moist they keep well.
CARROT-BRAN BREADTasty, moist, and sweet without the use of sugar, this high-fiber bread could become one of your favorites. This has a heavy dough that you might wish to stir with a rubber spatula at the beginning of the mix cycle.
1 cup white rice flour
1 cup brown rice flour
½ cup potato starch flour
½ cup tapioca flour
¼ cup rice bran
2½ teaspoons xanthan gum
½ cup noninstant dry milk powder or nondairy substitute
1½ teaspoons Egg Replacer (optional)
1½ teaspoons salt
1 teaspoon dried orange peel
1 cup finely grated carrots
3 eggs, beaten slightly
3 tablespoons honey
3 tablespoons oil
1 teaspoon vinegar or 4 teaspoons dough enhancer
1½ cups water
1 tablespoon dry yeast granules
Mix together the flours, bran, xanthan gum, milk powder, Egg Replacer (if used), salt, and orange peel. Blend in the grated carrots.
Mix together eggs, honey, oil, vinegar or dough enhancer, and water (warm or cool, as your bread maker’s instructions suggest). Measure the yeast.
Place the ingredients in the baking pan in the order suggested in your manual. (Some start with the yeast and dry ingredients; others, with liquids, and then dry ingredients and yeast on top.) Use the machine setting at medium crust and adjust for the next loaf as necessary.
APPLE-SPICE BREADA delicious and different loaf for that next luncheon or dinner, this bread smells like apple pie while it’s baking and hints of apple pie in its flavor. It is also wonderful toasted for breakfast or brunch. I suggest NutQuik or Isomil for the extra nutty taste, but you can substitute dry milk powder.
2 cups white rice flour
½ cup potato starch flour
½ cup tapioca flour
2½ teaspoons xanthan gum
1½ teaspoons apple pie spice
1 teaspoon dried lemon peel
½ cup NutQuik or Isomil nondairy substitute
1½ teaspoons salt
1½ teaspoons Egg Replacer (optional)
1 large apple, grated
¼ cup sugar
1 tablespoon dry yeast granules
3 eggs, room temperature
1½ cups water
3 tablespoons margarine or butter, melted
1 teaspoon vinegar or 2 teaspoons dough enhancer
Combine flours, xanthan gum, spice, lemon peel, NutQuik, salt, and Egg Replacer (if used).
Peel, core, and grate the apple. Tumble it with the flour mix.
Measure the sugar and yeast.
Beat the eggs and combine with the water, margarine, and vinegar or dough enhancer. (If your machine manual calls for warm water, add warm water. Add at room temperature if your machine has a preheating cycle.)
Place the ingredients in the baking pan of your bread maker in the order suggested in your manual. (Some place yeast, then flour, then sugar, and then liquids; others suggest the reverse order.)
Use the white bread setting at medium crust and adjust for the next batch as necessary. This is a heavy dough, and you might want to stir with a rubber spatula just as the machine starts the mix cycle.
ORANGE-PUMPKIN BREADA dark, moist bread with a hint of pumpkin pie in smell and taste. The liquid is orange juice and water; the bran adds texture. For convenience I suggest using Junior squash for pumpkin.
1 cup white rice flour
1 cup brown rice flour
½ cup potato starch flour
½ cup tapioca flour
¼ cup rice bran
2½ teaspoons xanthan gum
1½ teaspoons salt
3 teaspoons Egg Replacer (optional)
1 teaspoon pumpkin pie spice
Grated zest of 1 orange
½ cup chopped pecans (optional)
3 eggs, beaten
3 tablespoons butter or margarine, melted, or vegetable oil
1 teaspoon vinegar or 2 teaspoons dough enhancer
One 6-ounce jar Junior baby squash
Juice of 1 orange plus enough water to make 1 cups
4 tablespoons brown sugar
1 tablespoon dry yeast granules
Mix together the flours, bran, xanthan gum, salt, Egg Replacer (if used), spice, and orange zest. Stir in the pecans (if used).
Mix together the eggs, butter, vinegar, squash, and orange juice plus water (warm or cool, as your bread maker’s manual suggests).
Measure the sugar and yeast.
Place the ingredients in the baking pan of your bread maker in the order suggested by your manual. (Some place yeast, then flour, then sugar, and then liquids; other suggest the reverse order.)
Use the light setting at medium crust and adjust for next loaf as necessary.
HAWAIIAN MEDLEYA sweet fruit and nut bread with all the tastes of Hawaii. So good it can almost be dessert. Team it with fruit, fish, or chicken salads. If you don’t have macaroon coconut, use dried coconut and chop finely in your food processor.
2 cups white rice flour
½ cup potato starch flour
½ cup tapioca flour
2½ teaspoons xanthan gum
1 teaspoon dried lemon peel
1½ teaspoons Egg Replacer (optional)
2 teaspoons salt
½ cup macadamia nuts, chopped
½ cup macaroon coconut
½ cup crushed pineapple, drained (reserve juice)
1 cups pineapple juice
4 tablespoons (½ stick) butter or margarine, melted
1 teaspoon vinegar or 1½ teaspoons dough enhancer
3 eggs, slightly beaten
cup sugar
1 tablespoon yeast
Mix together the flours, xanthan gum, lemon peel, Egg Replacer (if used), and salt. Blend in the macadamia nuts, coconut, and pineapple.
Mix together juice (warm or cool, as your bread maker’s manual suggests), butter, vinegar, and eggs.
Measure the sugar and yeast.
Place the ingredients in the baking pan of your bread maker in the order suggested by your manual. (Some place yeast, then flour, then sugar, and then liquids; others suggest the reverse order.) Use the machine setting at medium crust and adjust for the next loaf as necessary.
MOCK OATMEAL BREADThis loaf has the taste, texture, and color of oatmeal bread with the addition of cinnamon and brown sugar. To crush the almonds, place in a plastic bag and crush with a rolling pin to the size of oatmeal.
1 cup white rice flour
1 cup brown rice flour
½ cup potato starch flour
½ cup tapioca flour
2½ teaspoons xanthan gum
½ cup noninstant milk powder or nondairy substitute
1½ teaspoons salt
1½ teaspoons Egg Replacer (optional)
1 teaspoon cinnamon
1 cup sliced almonds, crushed
3 eggs, beaten slightly
1 cups water
4 tablespoons (½ stick) butter or margarine, melted
1 teaspoon vinegar or 2 teaspoons dough enhancer
4 tablespoons brown sugar
1 tablespoon dry yeast granules
Mix together the flours, xanthan gum, milk powder, salt, Egg Replacer (if used), and cinnamon. Stir in the almonds.
Mix together the eggs, water (warm or cool as your bread maker’s manual suggests), butter, and vinegar or dough enhancer.
Measure the sugar and yeast.
Place the ingredients in the baking pan of your bread maker in the order suggested by your manual. (Some place yeast, then flour, then sugar, and then liquids; others suggest the reverse order.)
Use the machine setting at medium crust and adjust for the next loaf as necessary.
BOSTON BROWN BREADA baked bread that tastes like our old steamed brown bread—moist, heavy, sweet, and delicious. Serve it with all the bean dishes or spread with butter and cream cheese for a dessertlike snack.
1 cup brown rice flour
1 cup white rice flour
½ cup potato starch flour
½ cup tapioca flour
¾ cup popcorn flour or ½ cup cornmeal
3 teaspoons xanthan gum
½ cup (scant) buttermilk powder
1 teaspoon baking soda
1½ teaspoons Egg Replacer (optional)
1½ teaspoons salt
cup raisins
3 eggs
1 teaspoon vinegar or 1 tablespoon dough enhancer
cup molasses
4 tablespoons vegetable oil
1 cups water
2 tablespoons brown sugar
1 tablespoon yeast
Blend together the flours, xanthan gum, buttermilk powder, baking soda, Egg Replacer (if used), salt, and raisins.
Beat eggs slightly; add vinegar, molasses, oil, and water (warm or cool, as your bread maker’s manual suggests). Blend thoroughly.
Measure the sugar and yeast.
Place the ingredients in the baking pan of the bread maker in the order suggested in your manual. (Some add yeast, then flour, then sugar, and then liquids; others suggest the reverse order.) Bake on regular bread setting on light or medium heat.
PINK ONION BREADA really different bread, great with cheese and meats such as corned beef or GF bologna. It’s not really pink, but is peach colored. Pink Onion Bread uses 2 tablespoons of dry Onion Soup Mix (page 336) and 1 can of V-8 juice. This bread doesn’t rise as high as other breads but is lactose, soy, and corn free.
1 cup brown rice flour
1 cup white rice flour
½ cup tapioca flour
½ cup potato starch flour
2½ teaspoons xanthan gum
1 teaspoon salt
1½ teaspoons Egg Replacer (optional)
2 tablespoons GF dry Onion Soup Mix (page 336)
3 eggs
1 teaspoon vinegar or 1½ teaspoons dough enhancer
One 5½-ounce can V-8 juice plus water to make 1 cups
3 tablespoons vegetable oil
3 tablespoons sugar
1 tablespoon dry yeast granules
Blend together the flours, xanthan gum, salt, Egg Replacer (if used), and soup mix.
Beat the eggs slightly; add the vinegar, V-8 juice and water (warm or cool, as your bread maker’s manual suggests), and oil.
Measure the sugar and yeast.
Place the ingredients in the baking pan of the bread maker in the order suggested in your manual. Some place yeast, then flour, then sugar, and then liquids; others suggest the reverse order. Bake on light or medium.
POPCORN BREADA truly great, grainy-tasting bread, high in fiber. This uses a new flour created from popcorn (see suppliers listed on pages 343 to 347 for availability). Molasses and orange peel add extra flavor.
1 cup brown rice flour
1 cup white rice flour
¾ cup popcorn flour
½ cup tapioca flour
½ cup potato starch flour
3 teaspoons xanthan gum
cup dry milk powder or ½ cup nondairy substitute
1 teaspoon baking soda
1½ teaspoons salt
2 teaspoons dried orange peel
1½ teaspoons Egg Replacer (optional)
3 eggs
1¾ cups water
3 tablespoons vegetable oil
3 tablespoons molasses
1 teaspoon vinegar or 2 teaspoons dough enhancer
2 tablespoons brown sugar
1 tablespoon dry yeast granules
Blend together the flours, xanthan gum, milk powder, soda, salt, orange peel, and Egg Replacer (if used).
Beat the eggs slightly; add the water (warm or cool, as your bread maker’s manual suggests), oil, molasses, and vinegar. Blend.
Measure the sugar and yeast.
Place the ingredients in the baking pan in the order listed in your manual. (Some place yeast, then flour, the sugar, and then liquids; others suggest the reverse order.) Bake on light setting.
Fresh ground kasha (roasted buckwheat) flavors this delicious brown bread. By grinding your own kasha, you can be sure that there is no contamination in your “buckwheat” flour.
1 cup brown rice flour
1 cup white rice flour
½ cup tapioca flour
½ cup potato starch flour
½ cup kasha, ground slightly
2½ teaspoons xanthan gum
1½ teaspoons salt
1½ teaspoons Egg Replacer (optional)
3 eggs
1¾ cups water
1 teaspoon vinegar or 1½ teaspoons dough enhancer
3 tablespoons vegetable oil
1 tablespoon molasses
3 tablespoons sugar
1 tablespoon dry yeast granules
Blend together the flours, kasha, xanthan gum, salt, and Egg Re-placer (if used).
Beat the eggs slightly; add the water (warm or cool, as your bread maker’s manual suggests), vinegar, oil, and molasses.
Measure the sugar and yeast.
Place the ingredients in the baking pan of the bread maker in the order suggested in your manual. (Some place yeast, then flour, then sugar, and then liquids; others suggest the reverse order.) Bake on regular bread setting on light or medium heat.
Fresh yeast was not always available on the farm when I was young, so Mother kept a crock of “riser” going for her breads. I had absolutely no interest in baking then and so never realized this was a starter for what is now known as sourdough bread.
Today we can make fresh starter with purchased yeast any time we wish to make sourdough bread, but after tasting the following three breads, you might wish to imitate the farm wives (as I do now) and keep a crock of starter in the refrigerator all the time.
STARTER
Pinch sugar
1 cup lukewarm water
1 cake fresh yeast or 1 tablespoon yeast granules
1½ cups white rice flour
In a quart glass container or crock, add the sugar to the warm water. Dissolve the yeast in the mixture. Add the flour, stirring well. Let sit in a warm place until fermented and bubbly, 2 to 3 hours. When bubbly and risen a little, cover and refrigerate. Starter is ready to be used. At each using, I find it works best if taken from the refrigerator and allowed to warm about 1 hour before putting into the dough mixture.
After each use, replenish the starter by mixing in ½ cup lukewarm water and ¾ cup rice flour.
SIMPLY SUPER SOURDOUGHA wonderfully moist and tasty bread that stays fresh for days and is great for sandwiches and toast. If you prefer, you may use three cups of GF flour mix for the separate flours. For the lactose intolerant see Note.
2 cups rice flour
½ cup potato starch flour
½ cup tapioca flour
1 teaspoon salt
2½ teaspoons xanthan gum
1½ teaspoons Egg Replacer (optional)
cup quite warm water
1 teaspoon vinegar or 1½ teaspoons dough enhancer
¾ cup sourdough starter (page 69)
¾ cup cottage cheese
4 tablespoons (½ stick) butter or margarine, melted
3 eggs, beaten slightly
3 tablespoons sugar
1 tablespoon dry yeast granules
Mix together the flours, salt, xanthan gum, and Egg Replacer (if used).
Mix together the water, vinegar, sourdough starter, cottage cheese, butter, and eggs.
Measure the sugar and yeast.
Place the ingredients in the baking pan of the bread maker in the order suggested by your manual. (Some put yeast, then flour, then sugar, then liquids; others suggest the reverse order.)
Bake on regular bread setting on medium heat.
NOTE: For the lactose intolerant change cottage cheese to nondairy sour cream. Reduce water to ¾ cup.
ITALIAN HERB SOURDOUGHAnother flavorful sourdough. Wonderful with soups and stews. If you’d like, try toasting the dry onion in olive oil for a bit of color. For the lactose intolerant see Note.
1 cup white rice flour
1 cup brown rice flour
½ cup potato starch flour
½ cup tapioca flour
¼ cup rice bran
2½ teaspoons xanthan gum
½ teaspoon salt
1 teaspoon onion salt
1½ teaspoons Egg Replacer (optional)
4 teaspoons caraway seeds
½ teaspoon fennel seeds
1 to 2 teaspoons dried onion
2 teaspoons instant coffee powder
3 eggs, beaten
1 teaspoon vinegar or 1½ teaspoons dough enhancer
¼ cup molasses
¾ cup sourdough starter (page 69)
cup warm water
¾ cup cottage cheese
4 tablespoons (½ stick) butter or margarine, melted
1 tablespoon sugar
1 tablespoon dry yeast granules
Blend together the flours, rice bran, xanthan gum, salt, onion salt, Egg Replacer (if used), caraway seeds, fennel seeds, onion, and coffee.
Combine the eggs, vinegar, molasses, sourdough starter, water, cottage cheese, and butter.
Measure the sugar and yeast.
Place the ingredients in the baking pan of the bread maker in the order suggested by your manual. (Some add yeast, then flour, then sugar, and then liquids; others suggest the reverse order.)
Bake on regular bread setting on medium heat.
NOTE: For the lactose intolerant change cottage cheese to nondairy sour cream. Reduce water to ¾ cup.
SANDRA’S MOCK RYE SOURDOUGHA reader sent in the basis for this recipe, which she developed for her bread machine, for a great-tasting sourdough. Freeze-dried crystals may be used in place of the coffee powder. For the lactose intolerant see Note.
1 cup white rice flour
1 cup brown rice flour
½ cup potato starch flour
½ cup tapioca flour
¼ cup rice bran
2½ teaspoons xanthan gum
1½ teaspoons salt
1½ teaspoons Egg Replacer (optional)
4 teaspoons caraway seeds
2 teaspoons instant coffee powder
3 eggs, beaten
1 teaspoons vinegar or 1½ teaspoons dough enhancer
¼ cup molasses
¾ cup sourdough starter (page 69)
cup warm water
¾ cup cottage cheese
4 tablespoons (½ stick) butter or margarine, melted
1 tablespoon sugar
1 tablespoon dry yeast granules
Blend together the flours, rice bran, xanthan gum, salt, Egg Re-placer (if used), caraway seeds, and coffee powder.
Combine the eggs, vinegar, molasses, sourdough starter, water, cottage cheese, and butter.
Measure the sugar and yeast.
Place the ingredients in the baking pan of the bread maker in the order suggested by your manual. (Some put yeast, then flour, then sugar, and then liquids; others suggest the reverse order.)
Bake on regular bread setting on medium heat.
NOTE: For the lactose intolerant change cottage cheese to nondairy sour cream. Reduce water to ¾ cup.
(Pita Bread)
Great! Rounds of flat bread with air-filled pockets for stuffing. Use chicken, ham, or tuna salad fillings and alfalfa or bean sprouts, or try the Gyros filling (page 264). These hand-patted rounds are a bit tricky to make at first but well worth the trouble!
1 cup white or brown rice flour
2 cups tapioca flour
1 cup quick-cooking brown rice cereal (see Note)
½ cup dried milk powder or nondairy substitute
3 teaspoons xanthan gum
1½ teaspoons salt
½ cup hot water
3 tablespoons shortening
1 cup lukewarm water
1 tablespoon sugar
2 fresh yeast cakes or 2 tablespoons dried yeast granules
1 tablespoon vinegar
3 egg whites, room temperature
In the bowl of a heavy-duty mixer, place flours, cereal, dried milk, xanthan gum, and salt.
In the hot water, melt the shortening.
To the lukewarm water add the sugar, then crumble in the yeast. Let stand for a few minutes to foam up.
Using the flat beater on mixer, not the bread hook, blend the dry ingredients on low, then add the hot water and shortening plus the vinegar. Blend. Pour in the yeast mixture and blend again. Add the egg whites; beat on high speed for 4 minutes.
Using a rice-floured board or wax paper, spoon out a dough ball about the size of a goose egg. Use more rice flour if necessary to form a ball you can knead a little. Using as much rice flour as necessary, roll out or hand-pat the dough to a flat circle approximately 4 to 5 inches in diameter, no more than ¼ inch thick at edges, and slightly thicker in center. Remove to a greased baking sheet dusted with rice flour. Repeat until you have a dozen or so circles.
Cover and let partially rise in a warm place for about 30 minutes. Preheat oven to 500°. Bake sheets, one at a time, for 5 to 6 minutes. Check often to prevent the rounds from becoming too crisp or firm. Remove from sheets to cool.
These may be used immediately, stored in the refrigerator, or frozen. If stored, plump the pockets when ready to use by reheating on high in a microwave for about 25 seconds. If they don’t all pop up with a pocket, use a knife to slit one. (Even those from a bakery are not always perfect.) Makes 12 or more pocket loaves.
NOTE: Pacific Rice’s Quick ’n Creamy is excellent. Or use Erewhon. If you cannot find brown rice cereal, you may substitute quick-cooking white Cream of Rice.
(Lactose and Soy Free)
My favorite bread! One of my testers said this recipe alone would be worth the price of the book. These rich, tender 4-inch buns can be sliced for hamburgers, toasted as English muffins, or filled with ham and cheese for the lunch box. For baking, you will need six English muffin rings, found in most kitchen supply stores. You won’t need a heavy mixer; any hand-held electric beater will work. This recipe can be doubled successfully.
1½ cups GF flour mix
1½ teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
1½ teaspoons Egg Replacer (optional)
1½ tablespoons sugar, divided
1 cup lukewarm water
1 tablespoon dry yeast granules
1 egg, room temperature
1 teaspoon dough enhancer or ½ teaspoon vinegar
3 tablespoons margarine or butter, melted
Mix together the flour, baking powder, xanthan gum, salt, and Egg Replacer (if used). Set aside.
Add 1 teaspoon of the sugar to the water and stir in the yeast. Set aside.
Grease 6 English muffin rings and place them on a greased baking sheet.
In a mixing bowl, blend together, using a mixer at low speed, the remaining sugar, egg, margarine, dough enhancer, and yeast water. Beat in half the flour mixture. With a spoon, stir in the remaining flour and beat until smooth.
Pour batter into the prepared rings. Cover and let rise in a warm place until the batter doubles, 40 to 45 minutes for regular yeast; 20 to 25 minutes for rapid rise. Preheat oven to 375°. Bake for 18 to 20 minutes until browned lightly and pulled slightly away from the rings. Makes 6 crumpets.
For those who wish to cut down on egg yolks, use the above recipe but use only 1 egg white and replace the yolk with 1 tablespoon of cottage cheese. Makes 6 buns.
Use these moist muffins with a hint of Malaysia for breakfast (they’re quick to stir up in the morning) or for a tasty roll to serve with any Far Eastern dish. If you haven’t baked with yeast before, this is an easy recipe for the beginner. You don’t need a powerful mixer; any small hand-held electric beater will work.
1½ cups GF flour mix
1½ teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
1 tablespoon dry yeast granules
1 cup lukewarm water
2 tablespoons sugar
1 whole egg, room temperature
1 egg yolk, room temperature
4 tablespoons (½ stick) margarine or butter, melted
2 tablespoons fresh grated orange rind
1 tablespoon candied ginger, chopped
Mix together the flour, baking powder, xanthan gum, and salt. Set aside.
Stir yeast into the water and set aside.
In a large mixing bowl blend, with the mixer at low speed, the sugar, egg and extra egg yolk, margarine, and yeast liquid. Beat in half the flour mixture. With a spoon, stir in the rest of the flour, the orange rind, and ginger. Blend until smooth.
Fill 12 greased muffin cups half full. Cover with a clean dishcloth and let rise in a warm place until the batter doubles, 40 to 45 minutes for regular yeast, 20 to 25 for rapid rise. Preheat oven to 375°. Bake for 18 to 20 minutes until lightly browned and pulled slightly away from pan. Makes 12 rolls.
The sweet taste of caraway gives a lift to the basic Irish soda bread. This firm, fine-grained bread slices well and is good either hot or cold.
1½ cups GF flour mix
½ cup tapioca flour
1¼ teaspoons baking soda
1 teaspoon baking powder
2 teaspoons xanthan gum
½ teaspoon salt
3 tablespoons sugar
½ cup (1 stick) butter or margarine, softened
1 tablespoon caraway seeds
1 cup sour cream
1 tablespoon milk, for brushing
Preheat oven to 375°.
Sift flours, soda, baking powder, xanthan gum, salt, and sugar into a large mixing bowl. Cut in butter until the mixture is crumbly. Add caraway seeds and sour cream. Beat with a mixer for about 1 minute, or until well blended.
Form the dough into a round mound in a 7” greased casserole. Brush with milk. Bake for 50 to 55 minutes. Remove from pan and cool on a wire rack.
If you wish to use this bread sliced thin with appetizer spreads or pâtés, bake it in two 2½” × 5” loaf pans. Cut the baking time by about 10 minutes. Slice when cold. Makes 1 large round loaf or 2 small loaves.
A moist, springy sweet bread so good it may be served as a dessert. If desired, replace the baby food with leftover cooked winter squash. For a special treat make the Cream-filled Squash Gems below.
1¾ cups GF flour mix
2 teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons pumpkin pie spice
1 teaspoon dried orange peel
¼ teaspoon salt
½ cup brown sugar
½ cup (1 stick) margarine or butter, melted
2 large eggs
One 6-ounce jar Junior baby squash
¾ cup plain yogurt
½ cup chopped nuts
Preheat oven to 375°.
In a large mixing bowl, combine flour, baking powder, soda, pumpkin pie spice, orange peel, and salt.
In a smaller bowl, blend together the sugar and butter. Beat in the eggs until smooth. Stir in the squash and yogurt until blended.
Add the liquid mixture and nuts to the dry ingredients. Stir until just moistened. Spoon into three 2½” × 5” greased and rice-floured pans. Bake for 45 minutes. Cool slightly before removing from pans. Cool thoroughly before slicing. Makes 3 small loaves.
For 12 muffins, spoon into 12 large greased muffin cups. Bake for 35 to 40 minutes.
CREAM-FILLED SQUASH GEMS
For an absolutely elegant dessert muffin, use the above recipe but eliminate the nuts. Mix together the following ingredients:
One 3-ounce package cream cheese
1 tablespoon plain yogurt
3 tablespoons sugar
Spoon out only half the dough, dividing it among 12 large greased muffin cups, filling only halfway. Then make a hole in the dough and fill with a spoonful of this filling. Top with the rest of the dough. Bake in a 375° oven for 35 to 40 minutes. Makes 12 gems.
A fruit bread that isn’t too sweet; it has a moist texture and a tart taste. The recipe can be modified to eliminate the soy and lactose.
1½ cups GF flour mix
½ cup soy flour
1 teaspoon xanthan gum
¼ teaspoon ground cloves
1 teaspoon dried orange peel
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 cup brown sugar
2 eggs
1 cup yogurt
3 tablespoons butter or margarine, melted
1 cup fresh or frozen cranberries, chopped
½ cup pecans, chopped
Preheat oven to 350°.
In a large mixing bowl, blend thoroughly the flours, xanthan gum, cloves, orange peel, salt, baking powder, baking soda, and sugar.
In a smaller bowl, beat the eggs; add the yogurt and butter. Pour this liquid into the flour mixture and stir until blended (don’t beat). Stir in the cranberries and nuts.
Pour into one 5” × 8” greased and rice-floured loaf pan or into three 2½” × 5” prepared loaf pans. Bake 60 to 65 minutes for a large loaf, or 35 to 40 minutes for small loaves. Cool thoroughly before slicing. Makes 1 large or 3 small loaves.
FOR THE SOY OR LACTOSE INTOLERANT: Omit the soy flour and orange peel. Replace the yogurt with ¾ cup orange juice. The texture is not as good, but the flavor is delicious.
(with Devonshire Cream)
My mouth had been watering for these ever since a trip to Devon when I had to eat my rice cake while others were downing their scones with cream and jam. Success came after years of failure. These are tender, chewy, and flavorful. Use them for your fruit shortcakes, too.
1 cup white rice flour
½ cup tapioca flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon xanthan gum
2 tablespoons white sugar
2 tablespoons brown sugar
¼ cup (½ stick) butter or margarine
½ cup (approximately) plain yogurt
Preheat oven to 400°.
In a medium mixing bowl, blend together the flours, baking powder, baking soda, xanthan gum, and sugars. Add the butter and cut with fork (or rub with your fingers) until the mixture resembles coarse meal.
Stir in as much of the yogurt as you need for the dough to form a soft ball. Place this on a rice-floured board and knead slightly. Roll out the dough to ¾ inch thick. Cut into rounds with a 2½-inch cookie cutter and place the rounds on a greased baking sheet. Bake for 10 to 12 minutes. Makes 10 to 12 scones.
Top with Devonshire Cream and a dollop of fruit jam.
DEVONSHIRE CREAM
Blend 1 tablespoon confectioner’s sugar and 1 teaspoon vanilla into 1 cup cultured sour cream. The cream can be prepared ahead and chilled for several days. Makes 1 cup cream.
FRENCH CREAM
Substitute ½ cup cottage cheese for half of the sour cream. Then prepare this topping like Devonshire Cream, above, but add a bit more confectioner’s sugar and Vs teaspoon nutmeg with the vanilla. Blend in a blender or food processor.
A moist, sweet bread that is as American as apple pie and great for brunch, tea, or snacking. It keeps well because of the moisture from the fruit and soy flour.
¾ cup soy flour
½ cup potato starch flour
¼ cup rice flour
¾ teaspoon baking soda
1 teaspoon baking powder
1¼ teaspoons cream of tartar
½ teaspoon xanthan gum (optional)
1 teaspoon grated lemon peel
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
½ teaspoon salt
cup shortening
cup sugar
2 eggs, well beaten
¾ cup grated apple
½ cup chopped nuts (optional)
Preheat oven to 350°.
Sift the flours, soda, baking powder, cream of tartar, xanthan gum (if used), lemon peel, cinnamon, nutmeg, allspice, and salt together. Set aside.
In a large mixing bowl, cream the shortening. Gradually add the sugar, beating until light and fluffy. Add the eggs and beat again. Add the flour alternately with the grated apple, a small amount at a time, beating after each addition until smooth. Stir in the nuts (if used). Pour into a well-greased and rice-floured 5” × 9” loaf pan. Bake for 1 hour. For doneness, test with toothpick. It should come out clean. Makes 1 loaf.
A wonderful idea from England, this bread stays moist for days, probably because of the tomato sauce used as the liquid—which no one ever suspects when they exclaim over the great taste.
1½ cups GF flour mix
1 teaspoon baking soda
1 rounded teaspoon baking powder
½ teaspoon xanthan or guar gum
½ teaspoon salt
½ cup shortening
½ cup sugar
3 eggs
One 8-ounce can tomato sauce
cup grated Cheddar cheese
½ cup sliced almonds
Preheat oven to 350°.
Sift together the flour, baking soda, baking powder, xanthan gum, and salt. Set aside.
In a large mixing bowl, cream the shortening and sugar. Add the eggs, one at a time, beating after each addition. Stir in the flour mixture until just mixed. Add the tomato sauce, cheese, and almonds. Mix well, but don’t beat.
Pour into a greased 5” × 8” loaf pan. Bake for 40 to 45 minutes or until a toothpick comes out clean. For easy removal, cool 10 minutes in the pan.
Makes 1 loaf.
ALMOND-CHEESE MUFFINS: Fill greased muffin pans ¾ full. Bake for 20 to 25 minutes. Makes 18 muffins.
A crunchy, high-fiber muffin so tasty it can almost be a dessert. Vary the fruit, nuts, vegetable, and even the cereal—and have a taste from a different country with each change. For example, use banana instead of kiwifruit, shred zucchini or apple for the carrot, and use any nut you choose. If you don’t have brown rice cereal, substitute Cream of Rice. The xanthan gum is optional, but without it the muffin will be more crumbly.
1 cup brown rice flour
¼ cup brown rice cereal
½ teaspoon xanthan gum (optional)
1½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon dried orange peel
½ cup brown sugar
½ cup raisins
½ cup (2 kiwis) mashed kiwifruit
½ cup shredded carrot
½ cup chopped nuts
2 eggs
¼ cup milk or nondairy liquid
2 tablespoons vegetable oil
Preheat oven to 400°.
In a large mixing bowl, blend together the flour, cereal, xanthan gum (if used), baking powder, soda, orange peel, and sugar.
Cover the raisins with very hot water and let soak while you prepare the kiwifruit, carrots, and nuts.
In a small bowl, beat the eggs slightly. Add the milk and oil. Pour into the dry ingredients and stir until just blended. The batter will be lumpy.
Drain the raisins and add along with the kiwifruit, carrot, and nuts to the flour mixture. Stir until blended. Pour the batter into greased muffin tins and bake for 15 to 18 minutes or until a toothpick comes out clean. Let set for a few minutes in the tins to finish cooking before removing. Makes 12 muffins.
The blend of exotic taste and delicate, springy texture of these muffins makes them my favorite fruit bread. You may change the kiwi to banana and the carrot to zucchini, if necessary, but you will lose some of the flavor that makes these so good.
1¼ cups GF flour mix
½ teaspoon xanthan gum
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon dried orange peel
cup brown sugar
2 eggs
¼ cup milk or nondairy liquid
2 tablespoons margarine or butter, melted
½ cup (2 kiwis) mashed kiwifruit
½ cup shredded carrot
½ cup chopped cashew nuts
Preheat oven to 400°.
In a large mixing bowl, blend together the flour, xanthan gum, baking powder, baking soda, salt, orange peel, and sugar.
In a small bowl, beat the eggs slightly. Add the milk and margarine. Pour this mixture into the dry ingredients and stir until just blended. The batter will be lumpy.
Add the kiwifruit, carrot, and nuts. Stir until blended.
Pour into greased muffin tins and bake for 15 to 18 minutes until browned slightly. Let set a few minutes in the tins to finish cooking before removing. Makes 12 muffins.
Firm, flat rounds that taste great, keep well, and are perfect for traveling. Good with cheese, sliced meat, or just plain. Carry some in a plastic bag in a purse or a pocket for eating when others will be served cookies or crackers. Use either fresh buttermilk or powdered buttermilk prepared with water.
2½ cups brown rice flour
1 tablespoon xanthan gum
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons dried orange peel
2 cups buttermilk
½ cup dark brown sugar
½ cup (1 stick) butter or margarine, melted
Preheat oven to 425°.
In a medium bowl, blend together the flour, xanthan gum, baking soda, salt, and orange peel. Set aside.
In a large mixing bowl, stir together the buttermilk, sugar, and butter. Add half the flour mix and beat with a spoon to a smooth batter. Stir in the remaining flour to form a thick dough. (You may have to add a bit more flour. Humidity and the thickness of the buttermilk will make a difference—I use powdered and make it richer than the box suggests.)
Pick up small portions of the dough and, using your hands, roll into 1-inch balls. Add more flour, if necessary. With your hands, flatten these balls to the thickness of pie dough and into circles 2½ or 3 inches in diameter. Place on an ungreased baking sheet and prick all over with a fork before baking.
Bake for 8 to 10 minutes, turning once if they are browning too much on one side. After all the biscuits are baked, pile them together on one baking sheet and return to the oven. Turn off oven and let them sit for 5 to 6 hours (or overnight).
If they are not crisp enough, reheat the oven, turn it off, and put the hardtack back for another 2 hours. Store in airtight containers for up to a month. To keep longer, freeze. Makes 6 dozen 2½- to 3-inch crackers.
Crisp, buttery flavored rusks that keep well for traveling. Pack these in a plastic container and enjoy your own continental breakfast while your companions are eating their gluten pastry. Vary the flavor by substituting dried orange peel or cardamom, or use some brown rice flour in the GF flour mix.
1 cups GF flour mix
cup sweet rice flour
1½ teaspoons xanthan gum
4½ teaspoons baking powder
2 teaspoons Egg Replacer (optional)
1½ teaspoons sugar
1 teaspoon dried lemon peel
¼ teaspoon salt
cup margarine or butter
1 egg
½ cup nondairy liquid, unthinned*
1 teaspoon dough enhancer (optional)
Preheat oven to 425°. Grease two 12” × 16” baking sheets.
In a large mixing bowl, combine flours, xanthan gum, baking powder, Egg Replacer (if used), sugar, lemon peel, and salt. Add cold margarine in small chunks. Cut in with a pastry blender until coarse crumbs form.
In a small bowl, beat egg, nondairy liquid, and dough enhancer (if used). Add to the flour mixture and stir quickly into a smooth, firm dough ball.
Split ball in half and form a loaf about ½ inch thick and 3 inches wide. Cut crosswise into 8 even pieces and place on one greased baking sheet. Repeat with second half of dough. Bake in oven for about 10 minutes or until lightly browned. Remove and reduce oven temperature to 250°.
Cool the rusks slightly and split in half. Return to the cooler oven and bake about 25 minutes or until crisp. Turn the oven off and let it cool completely before removing rusks. Store at room temperature in closed containers for up to one month. Makes 32 rusks.
All the flavor and wholesomeness of real graham crackers. This easy, no-fail cracker keeps well in a closed container, is a good traveler, and is a tasty substitute for cookies. The crackers are also great for pie crust (page 148). For added flavor, sprinkle cinnamon sugar on some before baking.
¾ cup (1½ sticks) butter or margarine
¼ cup honey
1 cup brown sugar
1 teaspoon vanilla
1½ cups brown rice flour
1½ cups GF flour mix
2 tablespoons soy flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon cinnamon
3 teaspoons baking powder
½ to ¾ cup water
Preheat oven to 325°.
In a large mixing bowl, beat together the butter, honey, sugar, and vanilla.
In another bowl, blend together the flours, xanthan gum, salt, cinnamon, and baking powder. Stir this into the creamed mixture alternately with the water, using just enough water to hold the batter in a soft ball. Refrigerate for at least 1 hour.
Roll out half the dough on a brown rice-floured piece of plastic wrap to a rectangle about ½ inch thick. Transfer to a greased 12” × 15½” baking sheet by putting the pan over the dough, holding the wrap, and flipping. Continue to roll out the dough until it covers the sheet and is about inch thick. Trim the edges. Cut with a pastry wheel into 3-inch squares. Prick each square 5 times with a fork.
Bake for about 30 minutes, removing the crackers around the edges if they get too brown.
Repeat with the other half of the dough. Makes 40 crackers.
(Scotch Pancakes)
A delicious pancake so thick and bready it can be split and filled with jam, egg, or bacon for a breakfast muffin. It stays firm and can also be stuffed like pita bread for lunch. Both the method of mixing and the flavor are unusual. Make ahead and warm in the microwave for an easy breakfast bread—a gluten-free “McMuffin.”
1 cup GF flour mix
teaspoon xanthan gum
1 egg, beaten
½ cup milk or nondairy liquid
2½ tablespoons sugar
1 teaspoon dark corn syrup
2 tablespoons butter or margarine, melted
2 teaspoons baking powder
¼ teaspoon salt
In a medium mixing bowl, blend the flour and xanthan gum. Add the egg and then beat into the flour mixture, gradually adding the milk. Beat to the consistency of thick cream.
Add the sugar, syrup, butter, baking powder, and salt. Beat well.
Drop the batter onto a medium-hot Teflon or lightly greased griddle by the tablespoon to make scones 2½ inches in diameter. Cook as for any pancake, but since these are thicker, they will need to be on the heat longer, so don’t have the griddle extra hot, or you will have doughy centers. Serve hot. Split to fill with butter and jam, sausage, or cheese. Makes 5 to 6 scones.
After years of trying, I finally succeeded in creating a raised doughnut that tastes like those I think I remember. My nonceliac tasters didn’t guess that these were made without gluten flour. Make a double batch, for they will go fast either hot or cold. You may shake these in sugar, as I suggest, or frost for a fancier treat.
1½ cups GF flour mix
2 tablespoons soy flour
1½ teaspoons baking powder
1 teaspoon xanthan gum
½ teaspoon salt
1 teaspoon apple pie spice
cup sugar, divided
1 cup lukewarm water
1 tablespoon rapid-rise dry yeast granules
3 tablespoons margarine, melted
2 eggs, room temperature
1 quart vegetable oil
3 to 4 tablespoons sugar, for dusting
Blend the GF flour mix, soy flour, baking powder, xanthan gum, salt, and spice. Set aside.
Add 1 teaspoon of the sugar to the water and then stir in the yeast. Set aside until it foams slightly.
In a large mixing bowl, blend together with a hand mixer at low speed the remaining sugar, the margarine, eggs, and yeast mixture. Beat in half the flour mix. Stir in the rest of the flour and beat with a spoon until smooth.
Heat oil to 370° in an electric frying pan or a deep fryer.
Place the dough in a doughnut maker (see Note) and press out onto hot oil, 3 or so at a time. (If the dough becomes too thick to press out of the maker, stir in 1 tablespoon of warm water at a time until it drops out easily.) Turn once to brown on both sides. Remove with tongs and drain on paper toweling.
While still warm, shake in a plastic bag with sugar.
If you prefer to frost, wait until cool and frost with a simple confectioner’s sugar or one of the icings from pages 119-20. Makes 2 dozen 2½-inch doughnuts.
NOTE: A doughnut maker is a press like a cookie press and can be purchased inexpensively at kitchen supply shops and some hardware stores. If you don’t have a press, use the recipe above, cutting the egg to 1 egg plus 1 egg yolk and adding 2 or more tablespoons of rice flour in order to make a slightly thicker dough; press the dough from a plastic bag with a ½-inch slit cut at a corner. Press the shape of a circle over the hot fat. These may be slightly lopsided or not closed but they taste just as delicious.
BAKED DOUGHNUTS
A boon for those who are trying to avoid deep-fried foods, these may come out slightly flat on one side, but the flavor is excellent warm or cold.
Use the Raised Doughnuts recipe but eliminate the oil for frying and use 3 tablespoons of margarine or butter, melted, for brushing. Instead of frying in the deep fat, press the batter onto greased cookie sheets. Brush the doughnuts with melted margarine (fingers work best here). Cover and let rise in a warm place until doubled in size, approximately 20 minutes.
Bake in a preheated 425° oven for 10 to 12 minutes, or until the doughnuts are slightly browned. (I turn on the broiler for about 1 minute at the end to complete browning.)
While still hot, brush again with melted margarine. Dust with sugar, as above, or frost as desired.
A fruited combination of a Dutch Baby and a pancake that is easy to make and sure to be a hit at any breakfast or brunch.
4 tablespoons (½ stick) butter or margarine
4 eggs, beaten
¾ cup whole milk or nondairy liquid
¾ cup GF flour mix
¼ teaspoon salt
¼ cup brown sugar
2 tablespoons lemon juice
1 cup thinly sliced fresh fruit (apples, papaya, peach, etc.; see Note)
Preheat oven to 425°.
Melt the butter and pour it into a 9” pie pan.
Combine the eggs, milk, flour, and salt until just blended. Pour into the butter in the pie pan.
Add the sugar and lemon juice to the fruit and tumble until the slices are coated. Place the sugared pieces on top of the batter, either at random or in a spoke pattern. Bake for 15 minutes. Cut into wedges and serve immediately. You may top with a dollop of whipped cream, ice cream, or yogurt, if desired. Serves 4.
NOTE: If using apples, after tumbling them with the sugar and lemon juice, microwave them for 3 to 4 minutes to precook them before placing on the torte.