Uses For Bob's Red Mill gluten-free All-Purpose Flour
Posted 10 November 2011 - 01:42 PM
Posted 10 November 2011 - 01:51 PM
Posted 10 November 2011 - 02:05 PM
I also like the pizza crust, and am going to use the pizza crust recipe as a basis for an idea I have for focaccia. I do notice that there is a bit of a strongish flavor to it, but I think it is the strong flavors of the sauce, and pepperoni that help. For the focaccia I am thinking of putting onions and garlic cut up in the dough. I haven't had time to try it though.
Posted 10 November 2011 - 03:17 PM
4 very ripe bananas
1 1/2 cups Bobs Flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter (1 stick) room temp
2 large eggs
2/3 cup organic buttermilk
2 teaspoons vanilla
2/3 cup pecans
Butter 5x9 loaf
BAKE the bananas after piercing skin several times. 15 minutes at 350.
Let bananas cool, mash in bowl, set aside.
Combine flour, sugar, baking soda, and salt mix on low speed to blend.
Add butter, on low, until blended. Add eggs and mix on medium speed until blended.
Reduce speed to low, add buttermilk, bring speed up to high until batter is light and fluffy. Add banana pulp, vanilla, and pecans. STIR to blend. Pour into loaf pan, cover with foil, bake 1 hour and 15 minutes or until a wooden skewer comes out clean. Let cool
in pan for 10 minutes, invert on wire rack and let cool.
After note: I found this too be too runny and I used 2 cups of flour. But I didn't add it till after I was all done. I also used brown sugar. This is REALLY good!
Posted 14 November 2011 - 07:37 AM
Posted 21 November 2011 - 11:59 AM
Allergic to: wheat, peanuts and Penicillin
1995 severe anaphylactic reaction to Wheat
Gluten free since Sept. 2006
"Failure is only the opportunity to begin again, more intelligently"--- Henry Ford
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