Tortillas

Ingredients:

1 cup warm water
1/4 cup oil
1 Tsp salt
1/4 Tsp baking powder
1 cup high protein flour (original cook used soy)
1/2 cup Maseca corn flour
1/2 cup starch (original cook used corn)

Directions:

Mix all ingredients with a wire whisk vigorously. This is a very sticky dough. It makes it more difficult to roll out but the soft scrumptious tortillas are worth the trouble.

If possible, use large electric griddle & put a ball of dough directly on the griddle. Use a small hand held rolling pin, about 4" wide & grease the roller well & roll out the tortilla quickly. Cook both sides until it has brown splotches.

Recipe from: UNKNOWN

Tomato-Garlic Focaccia

Different setup for the ingredients and directions...

Turn on the oven briefly- to warm it- then turn it off.

Note: You'll need sliced fresh tomatoes and garlic for topping.

Whisk together these dry ingredients in a large mixing bowl:

1 cup sorghum flour
1 cup potato starch (not potato flour!)
1/2 cup millet flour
2 Tsp xanthan gum
1/ 1/4 Tsp sea salt
1 Tsp dried minced onion
1/2 Tsp garlic powder
2 Tsp dried thyme
2 Tspdried basil

Proof the yeast in a large glass measuring cup:

Add 1 tablespoon instant dry yeast- or rapid yeast to:
1 1/4 to 1 1/3 cup warm water (at 110°F)
A pinch of raw sugar

When the yeast is poofy, pour the mixture into the dry ingredients and add:

4 Tbsp extra virgin olive oil
1 Tbsp honey or raw agave nectar (this helps bind and keep texture moist)
1/2 Tsp mild wine or rice vinegar (or lemon juice)
Ener-G Egg Replacer for 1 egg whisked with warm water

Stir to combine. The dough should be sticky- it doesn't really feel like typical wheat bread dough- more like a thick muffin batter.

Scoop the dough into a 9-inch cake pan dusted with cornmeal.

Using wet hands pat and shape the dough into a rounded loaf.

Top with sliced tomatoes and fresh garlic; sprinkle with extra herbs and a little sea salt.

Place the pan into the warm oven and allow it to rest and rise for 20 minutes. Turn on the oven to 375°F.

Start timing the baking when the oven comes up to temperature. Once the oven is 375°, put the timer on for 25 minutes. Bake until golden and firm. If you thump it it should sound hollow.

Remove from the pan as soon as you can and cool it on a wire rack. Slice with a sharp bread knife.

Karina's (Original cook) Notes-

I'm at high altitude so my focaccia took 35 minutes to bake- and this is vegan, without eggs. If you bake at a lower altitude, or you use eggs, the loaf might be done sooner- closer to 22 to 25 minutes. Keep an eye on it.

We slice the wedges in half, horizontally, and grill them in a little olive oil- scrumptious.

Slice thin wedges for serving with a dipping plate of extra virgin olive oil and a sprinkle of balsamic vinegar.

This focaccia freezes well. We thawed two wedges and sliced them; grilled them in olive oil and topped with Italian deli fixin's for an easy, simple supper.

Makes 8 wedges.

Recipe from: "glutenfreegoddess" blog - 3/7/09

Sweet Potato Cornbread

Ingredients: 3 large organic free-range eggs
1/2 cup extra light olive oil or vegetable oil
3/4 cup sweet potato puree
3/4 cup brown sugar, packed
1 Tsp vanilla extract
1/2 Tsp cinnamon
1 Tsp Pumpkin Pie Spice
1 cup organic stone ground cornmeal (I used Arrowhead Mills)
1 cup Pamela's Ultimate Baking Mix - or your own flour mix with 1/2 teaspoon baking soda,
1 teaspoon baking powder, and a good pinch of sea salt added
1/2 Tsp baking powder
Sea salt, to taste

Directions:

Preheat the oven to 350°F. Grease the bottom of a 7 or 8-inch cake pan and dust it with cornmeal. I used a Springform pan. In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the sweet potato puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and pie spice and whisk to combine. In a separate mixing bowl whisk together the cornmeal, flour mix, baking powder, and sea salt. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Pour the batter into the prepared cake pan. Bake on a center rack in the preheated oven for about 45 minutes or so, until the cornbread is firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the cornbread is done. [Remember, Dear Reader, original cook bakesat high altitude, so please use your own tried-and-true guidelines for baking times.] Cool the cornbread in the pan- on a wire rack- for ten minutes. Remove from the pan and cool. Serve slightly warm, if desired.

Options: Wrap and freeze leftover slices. Slice leftover cornbread and grill it a little light olive oil. Scrumptious.

Makes 8 servings.

Recipe from: "glutenfreegoddess" blog - 10/11/06

Scallion Cheddar Biscuits

Ingredients:

1 cup rice flour mix (plus a Tablespoon or two)

1/4 Tsp xanthan gum

2 Tsp baking powder

1/4 Tsp baking soda

1/4 Tsp salt

1 Tbsp butter, cut into small pieces

3 scallions, washed and sliced thin

1/2 cup shredded cheddar

1/2 cup milk

3-4 Tbsp butter

Directions:

Preheat oven to 400°. Mix together rice flour mix, xanthan gum, baking powder, baking soda, and salt. Rub in 1 T butter with your fingers, then add the scallions and cheddar. Pour in the milk, and work it in with your hands. If it's too sticky, add flour mix by the tablespoon until dough is still a bit sticky, but stiff enough to work with. With floured hands, roll dough into balls a little smaller than a golf ball. You should have about a dozen. Put a loaf pan in the oven with 3-4 T butter and let it melt. When the butter is melted, roll the dough balls in the butter, then arrange them evenly around the pan. It's ok if they're touching. Bake 25-30 minutes. It will be ok if they are very brown on the bottom, just don't burn them.

Makes: ~ 12 biscuits

Recipe from: "heythattastesgood" blog - 3/8/09

Pumpkin Chai Bread (with Cranberries)

Ingredients:
Combine in a large bowl:

1 cup canned pumpkin
1/2 cup light olive oil
1 cup packed organic light brown sugar- or 1/2 to 2/3 cup raw agave nectar, to taste
2 teaspoons bourbon vanilla extract
Ener-G Egg Replacer for 2 eggs made with warm water
1/3 to 1/2 cup apple juice, cider, or orange juice (start with less, add more as needed)

Whisk together in a separate bowl:

1 1/2 cups gluten-free flour blend (I used buckwheat/sorghum/tapioca starch)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon allspice or cardamom
1/2 teaspoon ginger
1/2 teaspoon ground cloves or more ginger

Directions:

Preheat your oven to 350 degrees F. Lightly oil the bottom of a standard bread loaf pan or 8x10 baking pan and dust with gluten-free flour.

Add the dry ingredients into the pumpkin mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.

Add-In Options:

3/4 cup chopped fresh cranberries
1/2 cup chopped pecans or walnuts
1/2 cup golden or dark raisins (I used dark but wished I'd had golden)
1/2 cup vegan gluten-free soy-free chocolate chips- if you like pumpkin + chocolate


Pour the batter into the prepared loaf or baking pan and bake in the center of a preheated oven for 50 minutes to an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.

Cool the loaf on a wire rack.

Slice and wrap each slice in foil; bag and freeze for easy future yumminess. Thaw at room temperature or zap in a microwave till warm.

Makes 8 or 9 slices.

Recipe from: "glutenfreegoddess" blog - 11/13/08

Microwave Hamburger Buns

Ingredients:

2 Tbs melted butter
1/2 pinch of salt
1 egg (I used large, though the recipe said extra large)
4 Tbs flaxseed meal
1/2 tsp baking powder

Directions:

Mix all ingredients together in a microwave-safe bowl or container, and microwave on high for 1 minute or until center is set (it will get larger in the bowl). Let set in bowl for one minute, then turn onto a cooling rack to cool. When it is cool, slice through the middle with a bread knife.

Recipe from: "delightfullyglutenfree" blog - 7/5/08

Loaf of Bread

Ingredients:

1/2 c brown rice flour (or white)

1/2 c sorghum flour

1/2 c tapioca starch

1/4 t salt

1/2 t xanthan gum

2 t yeast

1/2 t sugar

3/4 c warm water

2 egg whites

1 T olive oil, plus a little more

Directions:

Mix together the rice flour, sorghum flour, tapioca starch, salt, xanthan gum, yeast, and sugar. Make a well in the middle and pour in the water, whites, and oil. Stir to mix completely, then beat 3 minutes on medium-high. The dough will be very thin. Spread evenly in a lightly greased loaf pan and let rise for about 30 minutes.

Preheat the oven to 375°. Very lightly brush olive oil over the top of the loaf, being careful not to tear the top. Bake the loaf for 45 minutes, until browned and crispy. Remove from pan, cool until you can't stand it anymore, slice into thick slices, and eat.

Recipe from: "heythattastesgood" blog - 8/21/09

Herb Scallion Drop Biscuits

Ingredients:

2 cups gluten free flour -(original cook used 3/4 cup sorghum flour, 1/4 cup flax seed meal, 1/4 cup millet flour, and 3/4 tapioca starch)
1 Tsp xanthan gum
2 Tsp baking powder
1/4 Tsp baking soda
1/2 Tsp salt
1/4 Tsp freshly ground pepper
1 Tbsp fresh basil, chopped
1 Tbsp fresh oregano, chopped
1 Tbsp apple cider vinegar and 1 cup milk (or use 1 cup buttermilk)
3 Tbsp olive oil
2 Tbsp shredded Parmesan cheese (optional)
1/4 scallions (green parts only)

Directions:

Preheat the oven to 400°. Grease a baking sheet with unsalted butter. In a large bowl, combine the flours, baking powder, baking soda, xanthan gum, oregano, basil, salt, and pepper. In a small bowl, combine the milk, vinegar, oil, scallions, and parmesan cheese. Pour the liquid mixture into the dry mixture and stir until just combined. Drop by tablespoonfuls 1 1/2 inches apart on the prepared baking sheet. Bake for 11 to 13 minutes. Serve warm.

Makes a Dozen Herb Scallion Gluten Free Biscuits

Recipe from: "glutenfreemommy" blog - 6/4/08

Dumplings

Ingredients:

2 eggs
big pinch of salt
good bit of pepper
3/4 Tsp garlic powder
3/4 Tsp dried (or fresh) dill
1 Tsp olive oil (or melted butter)
1/3 cup flour mix
2 heaping Tsp instant potatoes

Directions:

- beat eggs & then whisk in salt, pepper, garlic, dill, & olive oil
- fold in flour & potatoes and stir to combine
- drop by small teaspoons into boiling water or soup
- cook ~ 5 minutes (until dumplings float to top)

Recipe from: UNKNOWN

Dinner Rolls

Ingredients: 3 eggs - use Extra Large!
1/4 cup oil
1/4 cup sugar
1- 1/4 cups milk
1 Tsp salt
1 TBSP xanthan gum
1/3 cup potato starch (NOT flour)
1 cup white rice flour
1 cup brown rice flour
1 cup tapioca starch
1/3 cup GF teff or buckwheat flour
1 Tbps active dry yeast
1 Tsp apple cider vinegar

**For rosemary thyme variation, mix chopped fresh thyme and rosemary, and dried onion flakes with a dash of olive oil and reserve.

If desired, minced sundried tomatoes, to taste.

Directions:

Preheat Oven to 380°.
* Note: I actually started these at a higher temperature, more like 450, and then turned the temperature down, in the attempt to get a crunchier crust. Try experimenting with the temperature and see what you like. I’ll be trying different things the next time I make this recipe.

Beat eggs in heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Add your rosemary thyme mix. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs. If you want sun dried tomatoes, add for the last minute or so of mixing.

Spray baking pan (cookie sheet type) with nonstick cooking spray and/or line with parchment paper.

Flour your hands with gluten free rice flour and grab a ball of dough from the mixing bowl. Gently shape it into a roll. Place it on the prepared cookie sheet. Make another roll, continuing until all dough has been used for rolls. (This part is fun!)

Brush with whisked egg. Sprinkle with garnish (fresh herbs, salt, onion), poppy seeds or sesame seeds if desired.

Let it rise in a warm place until doubled.

Five minutes before you put the rolls in the oven, put ice cubes (in a pan) in the bottom rack of your oven and let them evaporate into steam. Open oven, put in your rack of rolls and let bake for 20-25 minutes. (Halfway through baking time, you may wish to turn over your rolls for even browning.)

Alternatively, place a pan with 1/4 to 1/2 inch of boiling water on the lowest rack in the oven 5 minutes before you put the bread in and leave in there until bread is done.

These two baking methods should result in a crunchier outer crust.

Garnish: More fresh, chopped rosemary (or dried), fresh thyme, chopped, black or kosher/gourmet salt (large crystals are key), dried onion flakes, and anything else you feel like.

Recipe from: "bookofyum" blog - 2/2/08

Cresecent Rolls

Ingredients:

1/4 cup butter - room temperature
3/4 cup small curd cottage cheese
1 cup GF flour mix
1 Tsp xanthan gum
1/8 Tsp salt
1/4 Tsp cream of tarter
1/2 Tsp baking soda
1 Tbsp sugar

Directions:

In a mixer combine butter and cottage cheese. Add dry ingredients. Mix until it forms ball. Wrap in plastic wrap and chill for 2 hours or overnight.

Preheat oven to 350°. On floured parchment, roll dough into 14" circle. Cut in to 8 triangles. Roll in to crescent shapes, placing on baking sheet lined with parchment and bake 20-30 minutes.

Recipe from: Yahoo group posting

Cornbread Stuffing with Sausage

Ingredients:

2 batches of cornbread (below)
1 roll of sausage (check to make sure it is GF)
2 sticks of butter
Chopped celery
Chopped onion
Salt
Pepper
Poultry Seasoning
Broth – turkey or chicken

Note:: Original cook makes the cornbread a few days in advance. You can leave it partially uncovered to help dry it out.

Cornbread

**From the back of the Quaker Yellow Corn Meal Box

***Double this for the stuffing

1 ¼ cups Pamela’s Baking Mix
¾ cup cornmeal (Used Bob’s Red Mill Stone Ground Cornmeal)
¼ cup sugar (1/8 cup for stuffing cornbread)
2 tsp baking powder
½ tsp salt (she omitted this b/c there is salt in Pamela’s baking mix)
1 cup buttermilk (the box says to use skim, she like buttermilk in my cornbread)
¼ cup vegetable oil (she use canola)
2 egg whites or 1 egg beaten (she used the beaten egg.

Directions:

Heat oven to 400°. Pam 8 or 9 inch baking pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour into pan. Bake 20 to 25 minutes or until golden brown and toothpick comes out clean. (She did 20 minutes).

The day of preparation.

Crumble the cornbread onto cookie sheets in a single layer & place in oven at 250 – 300° and check frequently until it gets dried out, but not burnt. While you are doing this, you can prepare the sausage (she used Tennesee Pride Mild).

Recipe from: "glutenfreeislife" blog - 12/1/09

Cornbread (with honey)

Ingredients:

1 cup buttermilk or yogurt(thinned to buttermilk consistency)
2 eggs
3Tbsp honey
2 Tbsp oil
2 Tbsp melted butter
2 cups cornmeal and flour
2 Tsp baking powder
1 Tsp salt

Directions:

Preheat oven to 400°. Place cast iron skillet in oven with a tablespoon or so of oil coating the bottom. You want the skillet and grease very hot so when the batter hits it, it creates a spectacular crust.

Blend liquid ingredients into dry ingredients with a wire whisk just until evening mixed.

Pour into hot pan. Bake until golden brown and knife comes clean out of center.

Recipe from: UNKNOWN

Cornbread

Ingredients:

1 cup white rice flour
3/4 cup stone-ground cornmeal
2 to 3 Tbsp sugar
2-1/2 Tsp baking powder
3/4 Tsp salt
1 Tbsp butter
2 beaten eggs
1 cup milk
1/4 cup melted butter

Directions:

Preheat the oven to 400°. Mix the dry ingredients (flour, cornmeal sugar, baking powder, and salt) together in a medium bowl and set aside.

Melt the one tablespoon of butter in a 10" cast iron skillet or 8x9" round baking pan in the oven. This takes about 3 minutes. Swirl the butter around the pan, coating the bottom and sides.

In a small bowl, combine the eggs, milk, and 1/4 cup butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into the hot skillet or warm pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean. Serve warm.

Recipe from: UNKNOWN

Cinnamon Streusal Bread

Ingredients:

1/2 cup butter
1 cup sugar
1 egg
1-1/4 cup GF flour mix
1/2 Tsp baking powder
1/4 Tsp salt
1/2 cup sour cream
1/2 Tsp vanilla extract
1/2 Tsp xanthan gum

Streusel Topping:
1/2 cup chopped walnuts, optional
1/4 cup packed brown sugar
1 Tsp sugar
1/2 Tsp cinnamon

Directions:

Mix streusel ingredients in a small bowl and set aside. Preheat oven to 350°. In medium mixing bowl, cream butter and sugar. Add egg, sour cream , vanilla and blend. Add dry ingredients (not streusel topping) and mix well. In a greased loaf pan, spread half of the batter. Top with half of the streusel topping, spread remaining batter over top of that, top with remaining streusel topping. Bake 50 minutes or until toothpick inserted in the middle comes out clean. Cool in pan 10 minutes, then you can remove from loaf pan, or you can slice and serve directly from the pan.

Recipe from: UNKNOWN

Bagels

Ingredients:

1 bag Pamela’s Bread Mix
1 yeast packet (enclosed)
1 1/3 cups warm water
1/4 cup oil

Directions:

1. Combine dry mix, yeast packet, oil & water. (no eggs are used).
2. Mix on medium for 3 minutes.
3. Use 1/2 cup dough for each bagel. Oil hands and place on a greased baking sheet in the form of a bagel (don’t worry about the hole now, we will get to that later).
4. Let dough rise for 1 hour, then poke hole in the center of each bagel. (I took a wooden spoon and sprayed the handle with Pam and then used that to poke my holes).
5. In boiling water, boil bagels for 25 seconds.
6. Remove with slotted spoon and place on greased baking sheet. Brush with egg whites and top with sea salt, sesame seeds, poppy seeds, etc if you choose.
7. Bake in preheated 400 degree oven for 20 -25 minutes. (I baked for 23 minutes).

Yield: Approximately 7 bagels

Recipe from: "glutenfreeislife" blog - 8/27/07 - - actually curtesy of Pamela's Break mix

Almond Honey Yeast Bread

Ingredients:

1/2 cup millet flour
1 cup brown rice flour (or mix of white and brown rice flour)
1/2 cup tapioca flour
1/2 cup almond meal
2 1/4 teaspoons yeast
1/4 cup honey
2 Tablespoons granulated sugar
1 1/2 teaspoons salt
1 tsp vinegar
1 tsp almond extract
1/2 cup carbonated water (room temperature or warmer)
1/4 cup warm whole milk or casein free milk substitute (120°)
1 Tablespoon xanthan gum
4 Tablespoons butter or butter substitute, melted
2 eggs, beaten
a little almond oil for shaping dough (you can easily substitute another oil)

Directions:

Sift your flours and dry ingredients together in the bowl of your stand mixer.
In a separate medium bowl, combine beaten eggs, honey, melted butter, almond extract, vinegar, and warm carbonated water.
Mix yeast with warm milk- make sure the yeast will proof then continue with recipe. If it doesn’t- start over with new yeast.
Pour the egg/carbonated water mixture in the dry ingredients and combine. Add the yeast mixture. If you need to add more water, make sure it is room temperature. If your dough is too wet, add more gf flour mix. The bread dough should look like stiff cake batter and hold the twirls of the mixer.
Original cook used a 10 inch springform pan lined with parchment paper for this recipe. She greased the bottom of the parchment paper with a little almond oil before working with the dough. She used the almond oil to help shape the dough into a circular loaf.
She let my loaf rise until doubled in bulk- about 1 1/2 hours. Yours my rise in less time depending on the environment of your kitchen. Don’t overproof the yeast because you want the bread to rise when it bakes.

She wanted my bread to have a soft, pulled bread texture so she baked hers at 350°for about 35 minutes. she topped her bread with a few sliced almonds for garnish. This bread is not suited for sandwiches, but makes an excellent breakfast or dessert bread.

Makes one loaf

Recipe from: "glutenfreemommy" blog - 3/6/08