Breads, Biscuits and Muffins
 

I found this site with some old-fashioned recipes that I thought were cool.

I've not tried this one yet but thought I'd post it and maybe whoever tried it first can post their results.

http://etext.library.adelaide.edu.au...chapter35.html

Best Buns Ever aka Bread Winner
 

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

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

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

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

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

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

Beat three minutes.

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

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

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

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

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

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

Cara's bread recipe works well using olive oil in place of the butter, rice milk, and substituting the eggs with egg replacer. I mix 2 TBS egg replacer with 4 TBS water to replace the 3 eggs.

This recipe makes great hamberger rolls. I also make it in an 8x8 pan to make a foccacia type bread (you can sprinkle it with different seasonings for variety). I cut it into 6 pieces and slice the pieces horizontally. The recipe makes 2 flat pans and 2 or 3 rolls. These freeze well. They make a great sandwich if they are heated up but are not so great for school lunches. Sometimes I toast it a bit before making the sandwich in the evening, make a sandwich and put it in the fridge overnight. My daughter takes these sandwiches to school sometimes so I guess they turn out ok.

--Judy

Any of these work without using Rice flours -- the glycemic index is just too high!
Sorghum, Millet, Quinoa ???

I sub sorghum and millet 1 for 1 for rice in many recipes. You can quinoa too but the taste is noticeable in many recipes. Amaranth is a good choice too. If you grind your own, IME, it is sticky, like sweet rice flour.

I dug this out of google's cache of the OBT forums:

I hate to be the bearer of bad news but Karina doesn't like her recipes to be copied. That's why she puts "All rights reserved" on them.

If you ask for her permission, I have no doubt she will give it to you or come and post it herself.

This was all hashed out at obt.

The safest thing to do is to only copy your own recipes. That way no one can be offended.

Sorry.

Sorry, since it was on OBT with the copyright on it, I figured no problem. I will edit it.

Gluten-Free Flax Bread
 

I tried a new bread recipe tonight. This recipe is easy and the bread is awesome!! It's fluffy, and moist, and tender...and it didn't fall like all my other loaves! :cool: The taste is excellent and the texture reminds me of store-bought wheat bread!

This can also be made dairy-free and/or vegan.

You can find the recipe here:

http://www.recipezaar.com/190906

I didn't have garfava flour, so I subbed using someone else's suggestions:

For the 1 1/4 cups gf flour mix:
1/2 cup sorghum
1/2 cup brown rice flour
1/4 cup tapioca

and in place of the 1/4 cup garfava I used 1/4 cup sorghum.

I also used 3 eggs instead of the 2 eggs and 2 egg whites, and 1 package of yeast (2 1/2 tsp I think) instead of the 2 tsp the recipe called for.

Mine raised in about 40 minutes - I put it in a warmed oven with a bowl of hot water. Just remember to pull that bowl out before you bake.

I also put foil over the top for the last 10 minutes of bake time - I like the crust a little softer, rather than crunchy.

You can find more tips and discussion about this recipe here:
http://www.glutenfreeforum.com/index...howtopic=28633

Yah, I've been hopping. :o

Finally I can have a sandwich on bread instead of a bun! YAY!! :D

Question: Could I sub buckwheat for the sorghum and still get the same texture?

egg replacer ?
 

What do you recommend as an egg replacer?

http://neurotalk.psychcentral.com/sh...8765#post18765

short on time...:rolleyes:

Hi Wendy,

I'm sorry, I know nothing about egg replacers. I do know some people use EnerG brand egg replacer, but that's about it. The links Kim posted have a lot of info. I'm not sure about replacing the egg in this recipe with flax since it already has quite a bit of flax in it. I bet this bread would be good with some fruit puree or mashed sweet potato in it - one of the links Kim posted suggested both as options.

GF Bread
 

Moved this from the Everything Free thread - this thread seemed more appropriate.

I've modified Cara's recipe to a dough that can be molded. It might be easier yet if you do a double rising? I haven't tried that yet. These buns turn out really good, soft and moist, but the bread loaf almost always falls and there seems to be a really moist spot towards the bottom, like it hasn't baked completely. I'm thinking it might be a bit too wet. Next time I make a loaf I want to cut back on the liquid by 2-3 Tablespoons, but I haven't changed that part of the recipe yet. And the last time I made it, I didn't have any dry milk powder and the buns turned out just as good, so I'm skipping that from now on. Anyway, here are my modifications.

GF Bread

Mix 1 pkg dry yeast and 1 tsp sugar into 1/2 cup luke-warm water – set aside and let foam.

Melt 5 Tablespoons butter or margarine.

When melted, add 1 cup milk of choice or water and 1 tsp rice or apple cider vinegar to butter-milk mixture.

Mix dry ingredients in large bowl:
3/4 cup brown rice flour
3/8 cup white rice flour
3/8 cup sweet/glutinous rice flour
3/4 cup potato starch flour
1/4 cup potato flour
1 cup tapioca flour
3 Tbls. sugar
1 Tbls. xanthan gum
1 tsp unflavored gelatin
1+1/2 tsp salt
1 or 2 tsp ground flax seed, optional

Mix with a wire whisk and/or sift.

Using electric mixer with dough hook add butter/milk mixture to dry ingredients and mix until crumbly. Add yeast and mix well. Make sure the butter mixture is not too warm – too warm will kill all the little yeasties.

Add 4 eggs, one at a time, and beat between each.

Beat 4 minutes. This dough is more like gluten dough – very stiff.

Put into two regular loaf pans (5 x 9) (greased), one extra long pan (greased), or it makes 12 hamburger buns, or 18 to 24 smaller buns, or one regular loaf and 12-18 buns.

If making buns, line 2 cookie sheets with parchment paper (or grease pans if they're not non-stick, but parchment paper works great!). Spoon onto cookie sheets. Lightly grease hands and roll into balls, then flatten as desired. Flatten into a fat disk for sandwich buns, less so for dinner rolls.

For bread, lightly grease hands and pat dough into loaf shape, place in greased pan.

Raise in warmed oven (place a bowl of hot water on bottom of oven) for 30-40 minutes. Remove bowl of water and bread. Preheat oven to 375, then turn down to 350 when putting bread in, and bake:
20-25 minutes for buns
40-45 minutes for bread

You can rest foil over the top for the last 10-15 minutes if getting too browned.

Kim, I tried the old fashioned cookie recipe you posted at the beginning of this thread. They turned out super.
I had to figure out measurements in cups, and of course, didn't remember that 1/4 pound (1 stick) of butter is 1/2 cup. So I decided to just put in cup everywhere the recipe said pound. That gave me 1/4 cup of butter, 1/4 sugar, though I actually used 1/3, since I love sweets, and 1/2 cup rice flour, with the 2 eggs. It turned out too runny, so I added about 1/4 cup of buckwheat flour, and ended up with a cookie dough that could be dropped by spoon. I also added some chopped dates, and some chopped almonds, and a spoonful of vanilla flavoring. I baked the drop cookies at 350 for about 20 minutes, and they were super. If I had gone with 2 eggs, 1/2 cup butter, 1/2 cup sugar, and 1 cup flour, they would probably have been stiff enough to have rolled them out like the recipe called for. I'll try that next time.
Thanks, and hugs,

Wow! What a great experiment Lois! Thanks for letting me know your results. :) Honestly, I don't make many cookies because I don't want us eating them. We do better without. I really only make them on Fridays (after club treats) and special occasions, like Christmas... and then I like to make things like coconut cookies that are more coconut than grain flour.

One day I will get around to trying those antique recipes though... I am definitely intrigued by 'old ways'. ;)

Oh! I mentioned that my Artisan braided bread didn't fare well yesterday... Well, today was our orthodox celebration and so I tried Myst's suggested recipezaar recipe and it was FABULOUS!!

I had to change a couple of things of course because I didn't have exactly the same stuff in my cupboard but it's very forgiving... much like Cara's Best Buns. I took 1/3 of the batter and the children and I made a mini-braid... even though it's supposed to be large... I figure that would be better than nothing... then we put the rest of the dough in a regular glass bread dish.

The 80 minutes rise time is not true in my case though... I just left it in the oven over night with the light on and then turned the oven on in the morning when I woke up.... What a beautiful loaf of bread. Even my pickiest eater said that it was better than any store-bought... and we've been buying the really delicious Enjoy Life breads that are super expensive so that people could have their bacon and tomato sandwiches for breakfast on the weekend....

So, I was really surprised that even my picky boy liked this bread better than the store bought... it doesn't even have to be toasted!!

And even though we had full fanfare of perogies (varenyky) and cabbage rolls (holubtsi), he mostly ate the bread with peanut butter and honey! :D Silly kid... he gets perogies but once a year and left them behind for bread that he'll get every weekend. Tsk, tsk!

I also like that fact that it was so much cheaper than $6 C/loaf!

Sorry for all my run-ons... I was up until 3 am prepping for today and then up again at 6 am because the baby decided it would be an 'early' day... I can hardly tell which point is 'up' right now. I'll come back tomorrow and make grammar/sp. corrections and try not to be too embarrassed. ;)

I just couldn't wait to share my news about the bread!

Congrats, Kim! Isn't that recipe wonderful?! Were you able to mold it and actually braid it? How sticky was your dough? Mine comes out really sticky, but bakes up wonderfully.

As for the rising time, I warm the eggs in some warm water and also use 1/2 milk and 1/2 hot water for the liquid. That way the dough isn't cold to start with. I also warm the oven a bit first, and put a bowl of almost boiling water in the bottom of the oven. After 40 minutes, the bread has risen a little higher than the top of the pan.

But...sounds like it's almost easier to just put it in the oven overnight and bake it right away in the morning. Mmm! Fresh hot bread to start the day. Yum! :)

I did make a tiny little braided loaf out of it. Even though it was so tiny... (lots of crust) it was still quite edible... and tasty, even... :D

I took three small balls out of the dough and then rolled them on a VERY floured board. They were pretty delicate and we had to be very careful about breaking the rolled strands, but it worked quite well. I should've taken a photo!:rolleyes:

Next year I will make my three large braided loaves like I'm supposed to.;)

Thanks again for referring us there. :)

GF Honey Flax Bread
 

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

GF Honey Flax Bread

3/4 C sorghum flour or buckwheat flour (or a combination of the two)
1/2 C brown rice flour
1 C starch (arrowroot, or any combination of arrowroot, tapioca starch, potato starch or cornstarch)*
1/4 C flaxseed meal
2 1/2 tsp xanthan gum
1 package active dry yeast (2 – 2 1/2 tsp)
1 tsp salt
3 eggs
1 C water or milk (or a combination)
2 T vegetable oil (I used olive oil)
2 T honey
2 tsp vinegar


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

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

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

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

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

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

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

OR

3/8 cup tapioca starch
5/8 cup cornstarch

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

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

Thanks for the info on egg replacers. I'll have to do some experimenting.

Another question - which yeast do you use? The slow traditional or the rapid rising kind?

I use the rapid rising yeast, but I think it doesn't really matter. It just might take a little longer to rise. :)

Myst, I'm definitely going to try that recipe, when I've got a free couple of hours to devote to baking.
It sounds delicious. I think I've been making my dough too stiff. I've still got that wheat bread mind set, and want it to be stiff enough to knead. Which of course does no good at all, since there's no gluten. :D Well, one of these days I'll learn how to do it.
Hugs,

I tried the flax bread today. I can't eat egg yolks, so put in the two egg whites and then substituted 1 1/2 T applesauce and 1 1/2 T of the liquid from simmering ground flaxseeds and water (it has the consistency of egg white - I vaguely remembered the instructions from trying it years ago). I used traditional yeast and proofed it first with 1 tsp. sugar and 1/4 c. of the liquid.

The flavour was the best I've tasted yet (have just taken my sensitivity to wheat seriously the last little while) but it was only half the height of the bread pan after it was baked. It must have been missing the eggs, I wonder? Next time I'll use rapid yeast, and get the Ener-G egg replacer and see what happens. It seems that the bread recipes that come highly recommended always have lots of eggs. Sigh. I'm very happy to have found this site.

Hi Wendy,

Egg yolks are more of a binder, and mostly fat (I think - can't find the link I wanted.) They will probably affect the moistness and texture of the bread more than the height. If the bread isn't moist enough, you could probably add 1/2 tsp or so of unflavored gelatin. I did find this from http://www.mrbreakfast.com/superdisp...?recipeid=1136 but I have never tried it.

Did the bread "fall"? Or did it just not rise high enough to begin with?

If it fell, the dough itself may have been a little too "wet". You may need to cut back on the liquid just a bit. I have yet to master that issue with most bread recipes. This is the first one where I haven't had that problem. :)

If the bread didn't rise high enough to begin with, just let it set a while longer. I turn the oven on and let it heat up, then shut it off as soon as I start measuring out the ingredients. That gives it time to cool enough so the yeast stays happy and doesn't die from too much heat. Then I'll put the loaf in the slightly warm oven and put a bowl of almost boiling hot water on the bottom of the oven. Bread seems to rise better with warmth and humidity. The original recipe stated the bread took 80 minutes to rise.

Or, the yeast may have not been very good. If it's not fresh and in date, you may want to toss it and get new.

Hopefully others will post their ideas/thoughts/tips as well. Almost everything I've learned about bread, I've learned here. :)

Kim knows a lot about eggs. Maybe she will post some tips. She'd posted some really good links on OBT, but even that cache is unavailable now. :(

Kim, do you still have the link to the site that talks about what eggs do in baking, what egg yolks do, what egg whites do, how to whip the whites, etc.? There was so much info there, and I didn't bookmark it. :(

Yay! I found the link! And bookmarked it. :) http://www.baking911.com/pantry/eggs.htm

Maybe you already have great ways to freshen stale bread, and gf breads seem to go stale in days... I put my slices in the tortilla holder (clay pot with lid but glass and plastic also works if they set on a paper towel) and microwave for a minute or so and the slices taste fresh baked again.
Leslie

Well, I make the honey flax bread and it actually rose and gave me a loaf of bread. Wow!! Of course, I forgot the salt, so had to lightly salt each slice before eating. Makes me wonder what I forgot, or did wrong when I baked Judy's recipe and ended up with my famous doorstop! :D
Thanks for the recipe, Myst.
Hugs,

Thanks for the idea, Leslie. Makes me wish I had a microwave. I think I'm one of 3 people in this state that doesn't have one. :rolleyes:

Lois, I'm glad the recipe worked for you. It seems that all GF bread recipes are different. :o I have since cut the salt in half, so am now using only 1/2 tsp in the recipe, after figuring out just exactly how much sodium is in a full tsp of salt. :eek:

Sometimes people who use sea salt and write recipes forget to put the 'sea' in front. (Guilty...:o)

Sea salt can be used at higher levels and provide trace minerals.

I believe that salt is like water. It's better to use it from the earth than to purify it to the point that it loses all of it's benefits. "Pure" does not always equal "good for you".

That said... I use the full amount... of SEA salt and am enjoying a piece as I read my weekend w. news. :)

I never thought about writing it as "sea salt" even tho that's what I use. :o Sort of. The one box I got wasn't the true sea salt. It's been processed so much, that it's fine and white like regular table salt, even tho it says right on the box in big letters "Sea Salt". Bah. Now, the smaller shaker I have is the true sea salt, and it does have less sodium. Not a lot less, but less.

My mom really has to watch her salt intake, and we're both baking the same bread recipe. She tries one thing, I'll try something different, and we compare notes. :) This time I cut back on the salt and the starch. If I can get one slice of bread from 220 mg sodium down to less than 100 mg, and still not taste the difference, I'm going for it. :) She may cut it down more next time, but this way we can still experiment in small ways and have a good loaf of bread to eat. Partners in crime. :D

That sounds like a great system. You are lucky to have someone 'doubling' your experiments.

Good on you for reducing your sodium intake if you need to also! Be aware that baking soda can adds lots of sodium also... if you're big bakers. I did some research on it a couple of years ago and ended up cutting a lot of that out too.

Lastly, watch your iodine levels. Lots of places in N.A. are known for low iodine levels in the people. This can produce fatigue. The weird thing is, they put iodine in salt... but sodium and iodine compete with eachother. :confused: From my understand, the body will take up sodium before iodine and so lots of NA people remain low... I haven't confirmed my resources yet though...

So if anyone else can explain this, I'd love to learn more. Please follow the iodine thread if you can answer this or have comments. That way we won't take this thread so far OT.

Thanks.
Iodine thread

My mom is getting braver with the experimenting. She's trying something again today, I hope it works out for her. :)

I don't know if I need to reduce my sodium at this point in time, but if I can't taste the difference I figure I can do without the extra. :)

Baking powder seems to be high in sodium as well. I made dumplings once with Pamela's Baking Mix, not realizing it already had baking powder in it. They were good, just rather salty. :o

The Bowl Muffin (revisited)
 

I invented this recipe using low carb wheat flours long ago and it grew to be a low carb kitchen favorite amongst many people eating that way. But sadly I couldn't eat it any longer after discovering my intolerances. The appeal of this is that you can mix it and bake it in a bowl in the microwave. Its a single serving thing.

So I finally found a substitute I like a lot, using coconut flour.

Banana Nut Bowl Muffin (or cake really)
1.5 Tbl coconut flour
1 egg (Large or better)
1/2 tsp banana extract
1-2 Tbl chopped walnuts
1 tsp baking powder (could probably use less)
1 tsp oil (possibly optional)
1-2 Tbl sugar or substitute for sugar

I put the dry ingredients (except walnuts) into the bowl and mix. Then I crack in the egg, add oil and extract, sweetener if it is liquid and stir vigorously. When it becomes like a thick paste add enough water to make it about the consistency of thin pancake batter. Coconut flour is THIRSTY stuff, is absorbs water like a sponge.

When it is well mixed add in the walnuts. Microwave for about 1.5 minutes until it stops looking wet on top and doesn't bubble. Do not overcook or it'll get dry.

Variations include using Da Vinci or Torani syrups instead of extract/water, using berries instead of walnuts. You can make savory ones using spices and slice it like bread. One can also add flax meal for various effects, but watch that it doesn't get dry.

Cranberry/pecan loaf with whole rice flour
 

I just made a bread that I thought was so good I had to check it twice to make sure it wasn't a whole wheat loaf.

1 3/4 cup water
3 cup whole brown rice flour
1/2 cup egg substitute
1 tablespoon each vinegar, xanthum gum, yeast, methylcellulose
6 tablespoons sugar
1/4 cup pecans (or other nut)
1/4 cup cranberries (or other dried fruit)
teaspoon or so of cinnamon

cook in bread maker on rapid bake adjusting water so that it is like very thick pudding

Instant Gorditas
 

I've found the best way to make instant gorditas, without having to go through all of the hassle of mixing up the masa, rolling it out to the right thickness, cooking, and slitting it to make the pocket for stuffing.
I cook 2 regular corn tortillas on both sides till done, or about done. Then I beat an egg, and either brush egg around the rim on one face of each tortilla, and stick them together, then cook until the egg has set, gluing the two together; or I hold the tortillas vertically, and just rotate them in the egg about 1/2 inch deep, until the rim is coated, stick them together, and procede as above. Of course the second method puts egg on both faces of both tortillas, but it doesn't matter. After cooking, use a sharp knife to gently part a small opening, allowing space through which to stuff the instant gordita. Of course, you may find that a section of the rims haven't "glued" right, in which case you can use this natural opening to stuff through.
For stuffing I use scrambled eggs, cheese, rice, beans, meat, in any combination.
Hugs,

Mock Rye Bread
 

I am so happy with this bread! It's a variation of the Honey-Flax bread, I just added a few ingredients. I've made it 3 times now, and it's moist, and tasty, and reminds me of the German onion rye bread I had as a kid. I topped the sandwich buns (made with onion) with chicken salad (chicken, red bell pepper, celery, green onion, shredded carrot, walnuts, mayo, black pepper) and they complemented each other perfectly! YUM!! SO YUM!! :)

Gluten-Free Mock Rye Bread

1 1/4 C gf flour (see note)
1 C starch (arrowroot, tapioca starch, or any combination of arrowroot, tapioca starch, potato starch or cornstarch – I use just tapioca starch)
1/4 C flaxseed meal
2 1/2 tsp xanthan gum
1 package active dry yeast (about 2 tsp)
3/4 tsp salt
1 T caraway seeds
1 T cocoa powder
3 eggs
1 C water or milk-of-choice (coconut, almond, soy, cow, goat, etc. - I usually use coconut milk)
2 T vegetable oil (I used olive oil)
2 T honey (or sugar)
2 T molasses
2 tsp vinegar
1-2 tsp grated orange peal
1/3 C minced onion or amount to taste – optional (but tastes really really good!)

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

For loaf:
Pour into greased 9 x 5 pan.
Wet hands slightly with a bit of warm water or oil and gently smooth top of loaf.
Let rise to top of pan (took about 40 minutes, in warmed oven with bowl of hot, almost boiling water – may take up to 80 minutes)

For buns:
Spoon dollops of dough onto cookie sheet (non-stick or greased or lined with parchment paper).
Wet hands slightly with a bit of warm water or oil and gently smooth tops of buns.
Let rise until about doubled in size (took about 40 minutes, in warmed oven with bowl of hot, almost boiling water - may take up to 80 minutes)

Bake at 350 F:
loaf – 40-45 minutes – remove from pan, cool, slice, enjoy
buns – 18-22 minutes – remove from pan, cool, enjoy

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

This stays moist and tasty (in plastic bag on the counter) for about 4 days. It starts to ferment or something after that. :rolleyes:

Notes:
GF flour - sorghum, amaranth, buckwheat, brown or white rice flour - or a combination – I think a combination might work a little better?

I have used flour mixtures:
sorghum, amaranth, quinoa
sorghum, amaranth, brown rice
sorghum, amaranth, brown rice, quinoa
sorghum, buckwheat, quinoa
sorghum, brown rice
sorghum, amaranth
amaranth, buckwheat, quinoa
I use the quinoa simply because I have it and don't know what else to do with it. When I run out, I will probably not buy any more. If using quinoa, use no more than 1/8 cup or so. Quinoa seems to be rather bitter-tasting on it's own.

This is a very heavy batter, and did not rise quite as much (this last time) as I thought it should. May want to use a total of 1+1/2 packages yeast (or about 3 tsp).