Gluten-Free Yeast Rolls

September 30, 2011 Leave a Comment
Gluten-Free Morning Roll

Gluten-Free Yeast Roll

Of all the ways of making gluten-free bread, I have found the bread maker works the best. I don’t know what I would do without it! These rolls, kneaded in the bread maker, nearly double in size. They have that soft, melt-in-your-mouth consistency that everyone remembers in wheat bread. You will notice that they are almost exactly the same recipe as the bread-maker bread, except for the addition of cornstarch instead of potato starch and tapioca starch. I have found that this works better in the rolls.

These are a must try!

 

Wet Ingredients

½ cup warm water

1 cup milk

3 large eggs

½ cup oil

 

Dry Ingredients

2 cups gluten-free oat flour or rice flour

1 cup cornstarch

½ cup sugar

3 ½ teaspoons xanthan gum

 

1 ½ teaspoons salt

1 tablespoon yeast

 

Combine all the ingredients and place them in the bread-maker. Select the ‘knead’ cycle if you have one, and if not select the cycle you regularly choose for the bread maker bread and take it out after exactly one hour. By then the kneading cycle should be close to done or done.

Grease a large cookie sheet and preheat the oven to 350 degrees F. Flour the surface you plan to use with cornstarch.

Remove the bread-maker pan and pour the mixture out onto the cornstarch-coated surface. Cover your hands with cornstarch. Separate the dough into about fourteen equal pieces. Roll each one out with your hands, forming it into a ball.

Place each ball on the pan about two inches apart.

 

Place the cookie sheet in the oven and cook rolls for 30-40 minutes, until slightly brown on the surface.

 

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Gluten-free Easy Bread Maker Bread

July 4, 2010 Leave a Comment

 

Gluten-Free Bread Maker Bread

Gluten-Free Easy Bread Maker Bread

A light, flavorful, sandwich, butter, or jam bread. It will work best in a bread maker, and will turn out like the bread you remember, but better. This is so easy, because you simply spend fifteen minutes putting it in the bread maker, and in three hours, you have a soft, flavorful bread that you will never have enough of!

 

 

Wet ingredients:

3 large eggs, lightly beaten

½ cup oil

½ cup water

1 cup milk minus one tablespoon

Dry ingredients:

2 cups rice flour

½ cup potato starch

½ cup tapioca flour

3 ½ tablespoons xanthan gum

1/3 cup sugar

1 ½ teaspoons salt

1 tablespoon yeast

In a small bowl, beat eggs with fork, until whites and yolks are well blended. Once the eggs are beaten, add the oil, water, and milk. Mix the three in with the eggs, until all are blended. Pour the wet ingredients out of the bowl, and into the bread maker pan. Wash and dry the empty bowl. Pour the rice flour, tapioca flour, and potato starch into the clean bowl, and mix the three together. Add the xanthan gum, sugar, and salt, and the yeast, and stir them all into the dry ingredients. Then, pour the dry ingredients in with the wet ingredients, and stir with a rubber spatula. Place the bread pan in the bread maker, on “basic” cycle. Press start, and let cook until bread maker says 0:00

NOTE: You can also make one before you go to bed, and have it done in the morning. Just do not add the yeast right away, instead pour the flour mix into the wet ingredients without it, make an island out of the dry ingredients, then add the yeast. Adjust time on bread maker, to however many hours it will be before you wake up. You can also make this bread in the oven, just proof the yeast, (see “tips” section.) and then add it to the rest of the ingredients, and let the bread rise for at least thirty minutes.

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Flavorful, Easy Sourdough Starter

July 3, 2010 Leave a Comment

Picture of Sourdough Starter

Gluten-free sourdough starter can act like a volcano

Do not be scared away by the long list of directions, I had to make them precise, because one time, I checked on my sourdough starter to see that the lid, (I had the ring on,) had been completely blown off, and sourdough starter was everywhere. These careful directions should stop the same thing from happening to you, but please tell me if anything unexpected happens, I would be pleased to make some changes. The blown-off-lid incident may have been caused by our high elevation, and may not happen to you. As it is, this starter is a MUST TRY! It is easy, and it makes your breads rise sky high, like they have never done before!

2 ¼ teaspoons dry yeast granules

1 cup water

1 teaspoon tapioca flour

1 teaspoon sugar

1 cup rice flour, brown or white

Use a regular one quart jar for this, place all ingredients in jar, stir well, and sit out until fermented, (1-3 days,) Stir every few hours at first, or whenever mixture rises too high. Do not place ring around lid of jar, just the top part, so if mixture blows up, nothing will happen. I also advice you place jar in a bowl, so that your cupboard or shelf doesn’t get covered with sourdough starter. Every time this starter starts to lift off the lid, stir, and it will die down again. After the first six hours or so, it will stop altogether, and sit still for a bit. Stir well before using, and consistency should be like a pancake batter. Replenish starter after using with ½ cup or 1 cup lukewarm water and ¾ cup or 1 ½ cups rice flour, as needed, each time you bake. I would advise you did not use the higher quantity, even if the amount of starter looks low, because the second time you use the starter, it will rise a little bit, at which point you should stir it. After the first replenish, when it seems to have died down, it is safe to put the ring on the jar, but put it on loosely, just in case.

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Gluten-Free Sourdough Yeast Bread

July 3, 2010 Leave a Comment

 

sourdough bread

Sourdough Gluten-Free Bread

 Not only is this one of the easiest breads I have made gluten-free, it is also one of the tastiest. Enjoy!

 

 

 

 

Note: Please put foil or cookie sheet under this bread before you even start to rise it, because it might overflow.

Dry Ingredients

1 cup sorghum flour, -i use Bob Red Mill sorghum flour

½ cup bean flour of any kind, -also available from Bob’s Red Mill

1 cup tapioca flour

1 ½ cups cornstarch

3 teaspoons xanthan gum

1 teaspoon salt

1/3 cup almond meal, -Bob’s Red Mill

1/3 cup sugar

2 teaspoons dry yeast granules

Wet ingredients:

1 egg and 3 egg whites

1 teaspoon apple cider vinegar

1 cup sourdough starter, -in “breads” section

6 tablespoons olive oil

2 cups lukewarm water, as needed

Place wax paper in two 8 ½” by 4 ½” loaf pans and dust lightly with rice flour.

In a bowl, combine the dry ingredients. Set aside. In the bowl of your electric mixer, whisk all of the wet ingredients except for ½ cup of water, which you set aside. With the mixer on low, add the dry ingredients. The dough should be like a very thick cake batter. If it is not, add some or all of the remaining water, as needed. Turn the mixer on high, beat for three minutes. Spoon the dough into prepared pans, and let rise for about 60 minutes. If you have rapid rising yeast, rise for 35-45 minutes. Rise in warm area, (your oven, perhaps.) if you rise them in your oven, and the oven is not warm, turn oven to warm and leave on warm for five to ten minutes, then turn off. Rise until bread is about half an inch above the top of the pans, then turn oven to 400 degrees F, and bake for an hour or more, until surface of bread is medium brown, and knife inserted in center comes out clean.

These can be made into buns, simply spoon dough into muffin rings with wax paper muffin containers inside of them.

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Banana Bread

February 6, 2009 Leave a Comment

This is a great recipe for when you have those bananas in the kitchen that have brown spots all over them that nobody wants to eat. If not for the name “bread” I would put this recipe in the cake section. It is delicious.

 

1 ½ cup rice flour

1 ½ cup cornflour

3 teaspoons baking powder

¼ teaspoon salt

½ teaspoon cinnamon

2 eggs

5 bananas

1 ½ cup sugar

½ cup olive oil

2 teaspoons lemon juice

2 teaspoons xanthan gum

 

Butter a 9 by 13 by 2” glass pan. Set aside. Preheat the oven at 350 degrees. Combine the rice flour, corn flour, baking powder, salt, xanthan gum, and cinnamon in a large mixing bowl. Mix them together, and form a well in the middle of the mixture. Set aside. Open two of the five bananas, and put them in a small bowl. Mash the bananas up with a masher, until there are no lumps bigger than a centimeter in diameter. Pour the mashed bananas in another bowl, then add the last three to the bowl that you have been using to mash the last two. Mash those three up to the same consistency as the last. Pour those in with the other two. Break the two eggs into the banana mashing bowl and stir the eggs until the yolks and whites are blended. Then add them to the mashed bananas. Pour in the sugar, olive oil, and lemon juice. Blend them in with the bananas and eggs. Pour them into the well in the flour mixture, and stir them in. Pour the banana bread batter onto your prepared pan. Spread it out, and put it in the prepared oven for fifteen to twenty minutes, or until the knife comes out clean. The banana bread will still be a bit gummy when you eat it, but that is because of the bananas.

Filed Under: breads

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