Breads and Muffins
BISCUITS
Makes 6 to 8
These biscuits are tender and not too sweet with a mild, whole grain flavor. Using coconut or other dairy-free yogurt instead of apple juice softens the flavor.
½ cup brown rice flour, 65 grams
½ cup sorghum flour, 65 grams
1 tablespoon flax seed meal (optional)
2 teaspoons Rumford baking powder
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoons xanthan gum
½ cup trans fat-free shortening
½ cup plain, coconut, or other dairy-free yogurt or ½ cup apple juice
2 tablespoons honey
1 tablespoon apple cider vinegar
Preheat oven to 375 °F. Lightly grease a baking sheet.
In a medium-size bowl, combine all dry ingredients. Stir. Add shortening and mix until mixture resembles a fine crumb. Add juice, honey, and vinegar. Mix well until combined into a pasty, soft dough. It will be quite fragile.
Pat out dough on the baking sheet to ½-inch thickness. Cut into square biscuits and push apart with the side of the knife.
Bake for 15 to 20 minutes, depending upon thickness, until the biscuits have browned and are cooked through.
BREAD LOAF
Makes 12 small slices
This bread is light in flavor with a tight crumb. Although not tall in height, you will enjoy its springy texture.
⅔ cup brown rice flour, 80 grams
⅓ cup sorghum flour, 45 grams
⅓ cup canola oil
1 tablespoon flaxseed meal
2 tablespoons honey
1 teaspoon apple cider vinegar
2 eggs (omega-3 enriched)
1 tablespoon Rumford baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
½ teaspoon salt
½ cup apple juice
Preheat oven to 350 °F. Lightly grease a medium-size loaf pan.
In a mixing bowl, combine flours and oil. Mix well to combine. Add remaining ingredients and mix well. Batter will thicken as it is beaten. Pour into loaf pan. Smooth top with moistened fingertips for prettier loaf, if desired.
Bake for approximately 30 minutes, until a toothpick inserted in the middle tests clean.
EASY DINNER ROLLS
Makes 12
These rolls are baked in a muffin tin for quick and easy preparation. They are light and savory.
⅔ cup brown rice flour, 80 grams
⅓ cup sorghum flour, 45 grams
⅓ cup canola oil
2 tablespoons honey
1 teaspoon apple cider vinegar
2 eggs (omega-3 enriched)
1 tablespoon Rumford baking powder
½ teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon cinnamon
½ teaspoon salt
½ cup apple juice
Topping (optional):
1 teaspoon ground flaxseed meal
Preheat oven to 350 °F. Lightly grease a muffin tin.
In a mixing bowl, combine flours and oil. Mix well to combine. Add the remaining ingredients and mix well. Batter will thicken as it is beaten.
Divide batter among twelve cups in the tin. Bake for approximately 15 to 18 minutes, until a toothpick inserted in the middle tests clean.
FLATBREAD
Makes 4
This flatbread is soft and quite flat. They are ideal for sandwiches and fajitas.
2 egg whites
1 tablespoon canola oil
½ cup apple juice
¼ cup brown rice flour, 35 grams
¼ cup sorghum flour, 35 grams
¼ teaspoon baking soda
¼ teaspoon salt
1 ¾ teaspoons xanthan gum
Preheat oven to 350 °F. Lightly grease a baking sheet.
Place the egg whites in a medium-size bowl. Beat until very frothy. Add the remaining ingredients. Mix well. The dough will look very soft and stretchy.
Drop dough by ¼ cup onto the baking sheet. Using wet fingertips, spread the dough as thin as possible, approximately ⅛-inch thickness—a 10-inch circle is a good size. Bake for 10 to 12 minutes, until the bottom of the dough is lightly browned and the edges of the flatbread begin to color lightly.
HOT DOG ROLLS AND HAMBURGER BUNS
Serves 4
This recipe makes four nicely sized rolls or buns. While whole grain, they are mild in flavor.
3 egg whites
1 tablespoon canola oil
½ cup unsweetened applesauce
¼ cup apple juice
½ cup brown rice flour, 65 grams
½ cup sorghum flour, 65 grams
2 teaspoons Rumford baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon xanthan gum
1 tablespoon apple cider vinegar
Preheat oven to 350 °F. Lightly grease a baking sheet.
In a medium-size bowl, beat the egg whites until very frothy. Add the remaining ingredients. Mix well. Batter will be light and pillowy. Place the dough into a large, square plastic bag. Snip one corner off the bottom edge of the bag, approximately 1½ inches wide.
Pipe hot dog rolls or hamburger buns onto the prepared pan. Bake approximately 20 minutes until the rolls are lightly browned and test cleanly with a toothpick. Cool. Slice in half (nearly through) before serving.
PIZZA CRUST
Makes one large or four individual crusts
You can actually see the soft, breadlike texture of this crust as you pat out the dough. When it’s spread to 10 inches, it yields a hand-tossed crust. Spread thicker or thinner according to your own taste.
3 egg whites
1 tablespoon olive oil
½ cup apple juice
¼ cup brown rice flour, 35 grams
¼ cup sorghum flour, 35 grams
2 teaspoons Rumford baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ¾ teaspoons xanthan gum
Preheat oven to 350 °F. Lightly grease a baking sheet.
Place the egg whites in a medium-size bowl. Beat until very frothy. Add the remaining ingredients. Mix well. The dough will look like very soft cookie dough.
Drop dough onto prepared pan. Using wet fingertips, spread the dough to ¼-inch thickness—a 10-inch circle is a good size. Bake for 10 to 15 minutes, until the bottom of the dough is lightly browned and the edges of the crust begin to color lightly. (Bake longer for a crisper crust.)
Raise the oven temperature to 400 °F.
Top the partially baked crust with ⅔ cup of pizza sauce (page 186) and 1 cup of shredded dairy-free cheese (or other desired toppings). Bake until the crust is golden and cheese is melted (and just beginning to brown), 5 to 10 minutes.
TORTILLAS, RICE
Makes 6
Adapted from the recipe for traditional corn tortillas in the Joy of Cooking, these tortillas use brown rice flour (the coarser the better). Use these tortillas in tacos or for making tortilla chips or in your favorite Mexican dish. Do not be concerned if your tortillas are not quite perfect circles. The flavor of these tortillas is very mild and requires little or no browning.
1½ cups brown rice flour, 190 grams
½ cup hot water (filtered)
¼ teaspoon salt
Mix together to form a dough. If crumbly, add a little more hot water. Cover dough with plastic. Allow dough to rest for 30 minutes.
Divide dough into 6 pieces. Roll in a circle shape as thin as possible, no more than 1⁄16 inch thick. For rolling, place the dough between two pieces of heavy plastic, such as the cut-away sides of a zip-type bag. If dough sticks to the plastic, add a little more brown rice flour. The dough should feel like very dry, gritty Play-Doh.
Note: Should you be using these to make tortilla chips, it is very important that the dough be rolled as thin as possible.
Heat a large frying pan or griddle over high heat. Add one tortilla at a time, cooking for approximately 30 seconds on each side. The underside of the tortilla will blister slightly, forming air pockets.
APPLESAUCE MUFFINS
Makes 12
Light and moist. For blueberry muffins, omit the cinnamon and fold in 1 cup of fresh or frozen berries after mixing.
½ cup brown rice flour, 65 grams
½ cup sorghum flour, 65 grams
⅓ cup canola oil
½ cup unsweetened applesauce
½ cup honey
1 teaspoon apple cider vinegar
½ teaspoon vanilla
2 eggs (omega-3 enriched)
1 tablespoon Rumford baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon cinnamon
½ teaspoon salt
Preheat oven to 350 °F. Place muffin liners in a muffin tin.
In a mixing bowl, combine flours and oil. Mix well to combine. Add remaining ingredients and mix well. Batter will thicken as it is beaten.
Divide batter among twelve liners. Bake for approximately 15 to 18 minutes, until a toothpick inserted in the middle tests clean.
BANANA MUFFINS
Makes 12
These muffins have a wonderful, mild flavor. Not too sweet, soft, and moist. The foil muffin liners are especially nice for lining your pan.
2 small bananas mashed, ¾ cup
½ cup brown rice flour, 65 grams
½ cup sorghum flour, 65 grams
⅓ cup canola oil
½ cup honey
1 teaspoon apple cider vinegar
1 teaspoon vanilla
2 eggs (omega-3 enriched)
1 tablespoon Rumford baking powder
½ teaspoon baking soda
¾ teaspoon xanthan gum
½ teaspoon salt
Preheat oven to 350 °F. Place muffin liners in muffin tins.
Mash bananas in a small bowl. Set aside.
In a mixing bowl, combine flours and oil. Mix well. Add the remaining ingredients, including bananas, and mix well. Batter will thicken a little as it is beaten.
Divide batter among 12 liners. Bake for approximately 18 to 20 minutes, until a toothpick inserted in the middle tests clean.
DOUBLE CHOCOLATE MUFFINS
Makes 12
My kids love double chocolate muffins. These mix up quickly and are sure to be a favorite snack. It is difficult to eat just one.
½ cup brown rice flour, 65 grams
¼ cup sorghum flour, 35 grams
⅓ cup canola oil
⅓ cup cocoa, 30 grams
½ cup unsweetened applesauce
½ cup honey
1 teaspoon vanilla
2 eggs (omega-3 enriched)
1 teaspoon Rumford baking powder
1 teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon salt
1 cup GFCF semisweet chocolate chips
Preheat oven to 350 °F. Place muffin liners in muffin tins.
In a mixing bowl, combine brown rice flour, sorghum flour, and oil. Mix well. Add the remaining ingredients, except the chips, and mix well. Batter will thicken as it is beaten. Fold in the chips.
Divide batter among 12 liners. Bake for approximately 17 to 21 minutes, until a toothpick inserted in the middle tests clean.
PUMPKIN MUFFINS
Makes 12
Light, moist and mildly spiced, these muffins are good for breakfast or just a snack. The cinnamon may be omitted if it is not a favorite flavor.
½ cup brown rice flour, 65 grams
½ cup sorghum flour, 65 grams
⅓ cup canola oil
½ cup pumpkin (canned)
½ cup honey
1 teaspoon apple cider vinegar
½ teaspoon vanilla
2 eggs (omega-3 enriched)
1 tablespoon Rumford baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon cinnamon
½ teaspoon salt
Preheat oven to 350 °F. Place muffin liners in muffin tins.
In a mixing bowl, combine flours and oil. Mix well. Add the remaining ingredients and mix well. Batter will thicken as it is beaten.
Divide batter among 12 liners. Bake for approximately 15 to 18 minutes, until a toothpick inserted in the middle tests clean.
