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?