Todays Gluten-Free Recipes. The first in a gluten free flour mix that you create and use in many of your gluten free recipes, such as breads, croutons, waffles, cakes, etc. And the the second recipe is the bread that I make using the flour mix that I make. Gluten-Free All-Purpose Flour 4 cups finely ground or stone-ground white-rice flour 2 cups stone-ground brown-rice flour 2 cups tapioca flour or tapioca starch 1 cup potato starch (not potato flour) In an extra large bowl or container, combine the rice flours, tapioca flour, and potato starch. Whisk together until the ingredients are thoroughly blended. Use a large spoon to bring the flour from the bottom to the top, and whisk again. Sift flour mixture again into a second bowl to ensure ingredients are thoroughly mixed. Store in air tight container at room temperature up to one month. If going to keep longer, keep in refrigerator or freezer. Allow flour mixture to come to room temp before using. Lightly stir flour before measuring. Spoon into measuring cup and level with the top of a straight edge knife. This is the flour you would use to bake cakes, breads, pizza crusts, biscuits, waffles, gravies, sauces, etc. or at anytime that you would use traditional flour. I personally use Bob’s Red Mill Gluten Free Flours to create this blend. But if you cannot find this brand, try another brand, and let me know what you think. While you are stocking up your Gluten-Free pantry, go ahead a purchase a bag of Xanthan Gum. You will need this as an addition in small doses when cooking cakes, and many other treats. Xanthan Gum is fermentation of corn sugar, and adds viscosity to batter and texture to the finished product. And the other pictures are the seasoned croutons that I use for dressing/stuffing, and the last picture is unseasoned croutons that I use for a Strata, Bread Puddings, etc. Gluten Free White Bread I am now making this bread and using it for sandwiches, grilled cheeses, morning toast, etc., and I use this to make my croutons, and bread crumbs. 2 1/2 cups Gluten Free Flour Mix (see recipe for flour mix) 2 tbsp. dry milk powder (instant milk) 1 pkg. of quick rise dry active yeast 1 tsp. xanthan gum 1 1/4 cups milk 2 tbsp. sugar 2 tbsp butter 3/4 tsp salt 3 large eggs (room temperature) Liberally grease loaf pan with butter. Set aside Using the bowl of an electric mixer, mix 1 cup of Gluten-Free flour mix, milk powder, yeast and xanthan gum. Stir with whisk to blend. Using a small sauce pan, mix milk, butter, sugar, and salt. Heat on low heat until butter has melted. Add milk mixture to flour mixture. Blend well, stop and scrape sides of bowl. Then add the next cup of flour blend, blend well, scrape sides of bowl, and then add the last 1/2 cup of flour, and scrape sides of bowl. Beat for an additional 2 minutes. Put dough into pre-grease loaf pan. With butter greased fingers, smooth top of dough. Preheat oven to 375 degrees. Allow dough to rise in a warm place, about 25- 30 minutes or until dough has raised to the top of loaf pan. Bake bread for 30 - 50 minutes until top has browned. If the top begins to brown too quickly, lightly cover bread with foil until bread can be pierced with a wooden tooth pick and the pick comes out clean. As I said, I use this bread to make croutons and bread crumbs. If a loaf is beginning to get stale or go bad (because there are no preservatives added), I slice that bread and toast it. Allow to completely cool. I then put that toasted bread into a ziploc freezer bag and place in freezer to be used later. When ready to use, remove bread from freezer, allow to thaw. You can either grate this with a food processor or mash with a large wooden spoon or a rolling pin. To make croutons: Slice bread into 1/2 - 1” slices. Turn bread into opposite direction, and slice bread again with the same size cut. Continue to cut remaining bread into squares. Using a baking dish, cookie sheet, tray, etc., place a sheet of parchment paper onto tray. Spray with Olive Oil non-stick spray. Place cubed bread onto tray, drizzle with olive oil and sprinkle with desired dry spices. I often use salt, pepper, garlic mix, Ms. Dash, rosemary, thyme, basil oregano, etc. You get to choose! Toast until brown and crispy. Because there are no preservatives, place into a freezer ziploc bag, and freeze. Pull out as much as you will need per serving, and thaw. Sometimes I do not use olive oil and spices, but rather more melted butter. These non-seasoned croutons can be used for deserts such as bread puddings and stratas.
Posted on: Wed, 12 Nov 2014 23:34:53 +0000
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