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Found 4 results

  1. This recipe comes to us from Kenneth Vaughan. In the bread makers container add: 3 large eggs 1 2/3 cup water 3 tablespoons corn oil 1 teaspoon vinegar In separate bowl: ¼ cup brown or white rice flour 1 cup tapioca flour 1 ½ cup corn flour ½ cup flaxseed flour (pardon the spelling use this to help with fiber content can sub ½ cup tapioca flour) ½ cup skim milk powder 3 tablespoons sugar 1 ½ teaspoons salt 2 ½ teaspoons xanthan gum Add dry contents to wet and mix. With your finger make depression and add 2 ¼ teaspoons gluten-free yeast. Set bread maker for whole wheat select light and press go.
  2. This is a fun recipe to make with kids – they can pop popcorn and watch it transform into flour before their eyes. No need to run to the store to get some fancy new kind of flour either: simply pop your favorite corn then grind it to a fine powder in your food processor or blender. Measure, then add to the recipe below for a neat twist on traditional bread recipes. In the unlikely event you have any bread leftover the next day, this recipe keeps nicely (especially the pre-mixed all purpose flour using Expandex) but also makes a divine French Toast! Gluten-Free Popcorn Bread (Bread Machine Recipe) Ingredients: 2 eggs ½ cup hot water + 2 tablespoon flaxseed meal (set aside to steep for 10- 15 minutes) 1 cup vanilla yogurt (dairy, soy, rice or coconut) 1 teaspoon apple cider vinegar 3 Tbs. olive oil 3 Tbs. light agave nectar or honey ½ teaspoon baking soda 2 teaspoons gluten-free baking powder 1 teaspoon sea salt 1 tablespoon rapid rise/bread machine yeast 2/3 cup dry milk or buttermilk powder 1 cup popcorn flour ½ cup brown rice flour 1 ¾ cup Jules Gluten Free All Purpose Flour* *(As always, I cannot predict the results of this recipe with any other flour, as I have only tried it with my recipe printed in my books, Nearly Normal Cooking for Gluten-Free Eating and The First Year: Celiac Disease and Living Gluten-Free, and on various media links from my website. A pre-mixed version of my gluten-free flour containing Expandex is available through my website.) Directions: Stir the eggs with a fork in a small cup to mix the yolks and whites together. Add flaxseed to hot water and set aside to steep. Gather all other ingredients and plug in the bread machine, inserting the pan and paddle attachment. Gluten-Free Popcorn BreadSift dry ingredients (except yeast) together in a large bowl and set aside. Add all liquid ingredients to the bread machine pan first. Add the dry ingredients next and make a well in the center for the yeast. Add the yeast last and set the machine to the gluten-free setting or a setting with only one rise cycle. During the knead cycle, periodically check to see that the dry ingredients have been fully integrated into the dough, scraping down the sides with a rubber spatula if necessary. If you want, add any toppings like sesame seeds, sea salt, poppy seeds, etc. at the conclusion of the knead cycle. Remove pan when the baking is completed and remove the bread to a cooling rack, slicing when fully cooled (if you can wait that long!).
  3. By Janet Y. Rinehart, Houston, TX Houston Celiac-Sprue Support Group Celiacs Helping Celiacs Which one? Even the cheapest bread machine can make great gluten-free bread. The main factor is to choose a model that can be programmed for one rising cycle. Regal, Toastmaster (both of which have gluten-free recipes) and Zojirushi (Model V-20)are some brands that bake good gluten-free loaves. Call the Red Star Yeasts free line to ask which model numbers are currently in the marketplace: 1-800-4-CELIAC (1-800-423-5422), and ask for their free gluten-free recipe booklet. Paddle sizes: Because gluten-free bread is heavier and harder to mix, most members seem to prefer a bread machine with a large paddle rather than a small one. Also, two paddles work fine. (With a smaller paddle, just mix all ingredients in a bowl before adding to the bread machine). Be sure to use your spatula around the edges to make sure all the ingredients mix up well. Bucket: This determines the size of the loaf and is really a matter of personal preference. With a smaller size loaf (1 lb. or 1-½ lb.) you bake more often. Some people prefer not to freeze the bread, so this is perfect for them. Others might like a larger size. Gluten-free bread doesnt dome up in the pan like the ones made with wheat flour. Some machines make a "bread shape" loaf now. Cycles: Gluten-free bread is usually made on the short or rapid cycle. Some machines mix only once, others twice on this setting. To get the most out of your machine, though, you should be able to stop it at the dough stage and take the dough out to use for other things. Timer: You dont need one. Because our recipes include eggs and milk, they cant be left sitting in the machine to be made later. From material printed in the Vancouver Chapter Celiac News, June 1999, and Calgary Celiac News, 4th Edition 2000, and from Janet Rinehart: MORE SPECIFICALLY -- from Red Star Yeast 12/19/00 per Glenna Vance (800) 423-5422. Bread makers Red Star has tested as creating satisfactory gluten-free bread are as follows: THE BREAD MAN Model # TR3000 "Dreamachine" Model #TR2200, "Ultimate Call toll free (800) 233- 9054 for more information as to where to acquire this in your area. TOASTMASTER Model # 1142, 1145, 1172X, 1183N. Their toll-free number is (800) 947-3744. ZOJIRUSHI, Model #V20 Call (800) 733-6270 directly. This listing is not all-inclusive. Other brands may make satisfactory gluten-free loaves. Follow the guidelines, consult other people in your support group who bake bread, make your choice, and enjoy freshly baked bread. I asked her about rapid rise yeast because CSA does not recommend using rapid rise yeast. Glenna, who has presented at previous CSA conferences, said that their "Quick Rise Yeast" contains only ascorbic acid (vitamin C) and sorbitan monostearate. This latter ingredient acts as an emulsifier, not glutamate. It coats the yeast cells and protects them from damage from oxygen. It also assists in re-hydration of the yeast. It contains no gluten. Sorbitan monostearate is on the GRAS (generally recognized as safe) list of the FDA, and is not considered an allergen. NOTE: One uses less Quick Rise Yeast in breads; i.e., use ½ tsp. per cup of flour. With Dry Active Yeast (regular) use ¾ tsp. per cup of any flour.
  4. This recipe comes to us from F. Winslow. Ingredients: 1-1/3 cup warm water 1 teaspoon apple cider vinegar 2 teaspoons yeast 2 teaspoons Authentic Foods Dough Enhancer 2 teaspoons sugar 2 eggs ¼ cup olive oil ½ teaspoon salt 3 ½ cups Glutano Flour Mix ½ cup Authentic Foods White Bread Mix Directions: Combine ingredients 1-6 and whisk thoroughly - youre done when it foams up. Combine Glutano Flour Mix and Authentic Foods White Bread Mix in a bowl. Place all wet ingredients (add the salt ) in bread machine and mix thoroughly. Start bread machine and add flour mix. Add flour as needed so that dough is firm enough NOT to fall back into the space created by the bread machine paddle. For a hearty, herb/olive loaf, mix in: 2 teaspoon dry thyme 1/8 teaspoon savory 15 pitted, quartered, Kalamata olives ¼ cup grated parmeggiano cheese Set bread machine for: 20 minutes knead 1 70 minutes rise 3 65 minutes bake 2 lb loaf Dark Crust
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