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- Bagels and Soft Pretzels
- Banana Bread/Muffins
- Best Banana Bread!
- "Bisquick"
- Flat Bread for Pizza/Dessert Pizza
- Noah's Bread
- Pancakes 1
- Pancakes 2
- Pancakes 3
- Pumpkin Muffins
- Sorghum Bread
- Squash Bread
- Sweet Corn Bread
- White Sandwich Bread
- Zucchini Bread
Bagels and Soft Pretzels
1 1/2 cups bean flour
1 1/2 cups tapioca flour
1 tsp xanthan gum
1 1/2 tsp sugar
1 TBL QUICK rise yeast
1 or 2 eggs
1 cup "milk"
1 1/2 TBL cooking oil
For cinnamon and raisin bagels:
add 1 tsp cinnamon and 1/2 cup raisins
Blend all dry ingredients. Add wet ingredients.
Mix until dough reaches a creamy texture. Let rise about 1/2 hour.
Beat down after first rise. Work on rice-floured surface. Form shapes.
Bagels: Roll the dough into 5-or 6-inch long ropes and form into circles.
Moisten ends and pinch together.
Pretzels: Roll dough into 1-inch thick rops and twist into pretzel shapes.
Let rise 10 minutes.
Slide into a pot of boiling water- One minute on each side.
Using a slotted spoon, remove from boiling water and place on an oiled cookie sheet.
Sprinkle with salt, sesame seeds, poppy seeds, garlic or your favorite seeds.
Bake at 425 degrees for 20-25 minutes or until golden brown.
Eat immediately or freeze for use later.
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Banana Bread (or Muffins)
1 Cup Granulated Sugar
1/4 Cup Brown Sugar
1/2 Cup Butter or Marg. (I use Crisco butter flavored stick)
2 Large Eggs
1/2 cup Milk (I use West Soy Plain Soy Milk)
1 1/2 Cup Mashed Ripe Bananas (3 to 4 medium)
1 teaspoon Vanilla
2 1/2 cups Gluten Free Flour
2 1/4 teaspoon Xanthan Gum
1 teaspoon Baking Soda
1 teaspoon Salt
1 Cup Nuts (if desired)
Heat oven to 350. Grease bottom of 2 loaf pans 8x4x2-inches or 1
loaf pan 9x5x3 or muffin pan.
Mix sugar and Crisco in large bowl. Stir in eggs until well blended.
Add
bananas, milk, and vanilla. Beat until smooth. Stir in flour, baking soda
and salt. Mix all well.
Cook loaf approx 1 hour and
muffins approx 30-35 minutes. Keep an eye on them.
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Best Banana Bread!
This recipe is great for snacking, breakfast, etc. You can add powdered calcium to this recipe and it doesn't affect the results. I generally put in 1 tsp of Kirkman's powdered calcium. Bon appetite!
1/2 cup oil (I use olive)
1 1/2 cup sugar
2 eggs
3/4 cup milk substitute plus 1 tbsp lemon juice (a sort of buttermilk substitute)
3 bananas mashed
2 cups featherlight rice flour mix*
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp xanthan gum
1 tsp unflavored powdered gelatin
1/4 tsp powdered ascorbic acid (vitamin C), can be omitted
Cream oil and sugar. Add eggs, one at a time, beating or stirring after each.
Add "buttermilk" substitute and beat. Add bananas and beat.
Mix dry ingredients together. Add to wet ingredients and stir well.
Grease and flour (the GFCF way) 2 loaf pans and bake at 350 degrees for 35 to 40 minutes.
Test bread with a toothpick. Really moist.
I also bake this in cake pans for a banana cake.
*Featherlight Rice Flour Mix
Rice flour (1 part) 3 cups
Tapioca flour (1 part) 3 cups
Cornstarch (1 part) 3 cups
Potato flour (1 tbsp per cup) 3 tablespoons Note: This is not potato starch
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"Bisquick"
To make 8 cups of "Bisquick"
5 cups rice flour
2 cups tapioca
4 tsp xanthan gum
1 TBL salt
1 tsp cream of tartar
1 tsp baking soda
2 1/4 cups shortening
To make 2 cups of "Bisquick"
1 1/4 cups rice flour
1/2 cup tapioca flour
1 tsp xanthan gum
3/4 tsp salt
1/4 tsp cream of tartar
1/4 tsp baking soda
1/2 cup + 1 TBL shortening
Mix all ingredients together and store in refrigerator in an airtight container.
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Flat Bread
1 heaped cup cornstarch (just over the top)
1 cup white rice flour
1 tsp. xanthum gum
1 tsp. salt
1 tbs. baking powder
2 eggs
3/4 cup water
1 tbs. honey
1/4 cup oil
Preheat oven to 400 degrees.
Mix dry ingredients, add eggs,oil,honey,water and mix well.
Lay out in the middle of your cookie sheet. Sprinkle a bit of rice flour over the top. Cover with wax paper and use hands to spread to edges as evenly as possible. Gently peel back waxed paper.
Put in oven and bake for 3 minutes. Remove from oven and add your favorite pizza sauce and toppings.
Then bake for approximately 10 minutes.
Variation.
Instead of water you can use almond milk or other milk substitute and make a sweet topping.
Spread brown sugar over top and then sprinkle with cinnamon. Add raisons or currants, chopped walnuts and melted butter then pop into oven for 10 min.
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Noah's Bread
1/2 cup brown or white rice flour
1/3 cup tapioca flour or sweet rice flour
1/3 cup corn or potato starch
2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 egg
1/3 cup safflower oil
1/2 cup milk
1/3 cup sparkling water (carbonated water)
Preheat oven to 400 degrees
Mix all ingredients well, except the sparkling water. Once the batter is well mixed, add the sparkling water to make the batter rise. Work quickly and form batter into buns, bagels, rolls, etc.
(You can put the batter into large ziplock bags, cut off a corner, and squeeze out the appropriate shape of whatever you're trying to make, such as bagels or breadsticks.)
The batter should be thick and look somewhat lumpy. Don't use
too much batter or form too high. The bread will puff and rise and settle back down once cooled. Bake for 18-20 min until the crust is golden brown.
The crust will be hard out of the oven but will soften once cooled.
They freeze and thaw really well.
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Pancakes 1
2 cup sorghum
2/3 cup potato starch
1/3 cup tapioca
2 tsp xanthan gum
1/2 tsp salt
1 TBL baking powder
3 TBL sugar
3 eggs
2 cups water
1 cup milk sub
2 TBL oil
1 tsp vanilla
Combine dry ingredients. Combine liquid ingredients. Stir together until blended. Drop onto griddle and cook until bubbles appear and then flip.
(Note: you may have to adjust your water amount to get the right consistency. You want it to pour but not be soupy)
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Gluten Free Pancakes
1 cup Gluten Free Flour
1/4 teaspoon Xanthan Gum
1 teaspoon Salt
3 teaspoons Baking Powder
1 tablespoon Sugar
1 Large Egg (I have never tried with egg replacer, but it might work?)
3/4 Cup Milk (I use West Soy Plain, soy milk) (you�ll never know its there!)
Cooking spray
Mix all wet, then mix all dry. Add wet to dry mix and blend well.
These
really cook up well the next day to! They are light and fluffy!
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GFCF Pancakes
2 eggs
1 3/4 cup "milk"
3 TBL sugar or 1 1/2 TBL honey
1 1/2 tsp baking powder
1 1/2 tsp xanthan gum
1 tsp salt
Cooking spray
Beat eggs, "milk", and sugar/honey together.
Blend in flour, baking powder, xanthan gum, and salt.
Stir until smooth. Let stand 5 minutes.
Prepare in hot, greased skillet.
Makes about 16 (1/4 cup) pancakes.
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Pumpkin Muffins
3 cups gluten free flour mix (2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour)
2 cups pumpkin (1 can Libby's)
1 tsp salt
1 cup oil
2 cups sugar
4 eggs
2 tsp baking soda
2 tsp nutmeg
4 tsp cinnamon
1 tsp allspice
Preheat oven to 350 degrees.
Mix all dry ingredients in large bowl. Make a well in the middle and add wet ingredients. Whisk wet ingredients slightly in the "well" and then mix into dry ingredients until blended.
Spray muffin papers (in tins) with non-stick spray. Fill muffin papers.
Bake 20-25 minutes or until tops spring back.
Makes 24 large or 30 medium muffins.
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Sorghum Bread
It is hard to make GFCF bread that is NOT A BRICK!! AND that has no yeast, corn, soy and low in sugar� but we found one thanks to KELLY WEAVER. My husband and I even liked the bread!!!
2 c sorghum flour
1 1/2 tsp guar gum
1/2 tsp baking soda
2 tsp baking powder
2 tsp dried egg whites (real whites ok)
1/2 tsp salt
2 eggs (could replace if needed)
3 Tblsp Spectrum palm shortening or GHEE or GFCF Margarine
2 Tblsp honey
1 cup + 1 Tblsp soda water, perrier, etc
Preheat oven to 350 degrees.
Consistency will be like cake batter. Grease and flour (w/ spectrum and sorghum) a bread pan.
Bake 30 minutes. Cover with foil and bake 25 mins longer. Take out of pan and cool.
A real crowd pleaser!
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Squash Bread
2 eggs
3/4 c sugar
1/2 c oil
2 tsp vanilla
1 1/2 c squash, grated
1 1/2 c flour
1 tsp xanthan gum
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
Preheat oven to 350 degrees.
Cream together eggs and sugar in a bowl. Beat until thick. Stir in oil, vanilla, and grated yellow squash and mix until blended well. Fold in flour, xanthan gum, baking powder, soda and cinnamon. Stir until completely mixed. Pour into a greasted loaf pan. Bake for 40 minutes or until bread is done. Cool in pan for 10 minutes. Remove and complete cooling on wire rack.
Note: I also made this with pumpkin and it was delicious.
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Sweet Corn Bread
400 degree oven
3/4 cup sugar
1/4 cup oil
Combine in a bowl. Add:
2 eggs, lightly beaten
Set aside.
In another large bowl combine:
1 1/2 c GF flour
1 tsp xanthan gum
3 tsp baking powder
1/8 tsp salt
1 1/2 c yellow corn meal
When these are blended together well add half of wet mixture and 1/2 cup milk sub and blend. Then, add the rest of wet mixture and another 1/2 cup of milk sub and blend well.
Spray muffin tins and fill half-way -- bake 15 minutes
or pour into prepared pan and cook for 30 minutes.
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White Sandwhich Bread
2 cups brown or white rice flour ( I have found white works better)
1/3 cup potato starch
1/3 cup tapioca starch
1/4 cup sugar
2 tsp salt (divided into 1 1/2 and 1/2 tsp)
3 1/2 tsp xanthan gum
1 1/2 tbsp GF dry yeast
3 eggs
1 cup rice/soy milk
3 tbsp cider vinager
1/2 cup water
1/4 cup oil
Stir together *milk*, vinager, oil and 1/2 tsp salt and pour into bread pan of bread maker.
Mix remaining salt, flours, sugar, and xanthum gum together, making sure everthing is mixed very well.
Add 1/2 of the mixture to the breadmaker.
Beat eggs along with water and pour into bread maker.
Add the other 1/2 of dry ingredients. Sprinkle yeast on top.
Set breadmaker to light crust setting. You may have to "push down" the batter a bit during the mix cycle to make sure it all gets mixed and doesn't stick to the sides.
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Zucchini Bread (or Muffins)
3 Cups Shredded Zucchini (3 medium)
1 Cup Granulated Sugar
2/3 cup Brown Sugar
2/3 cup Crisco butter stick
2 teaspoons Vanilla
4 eggs
3 cups Gluten Free Flour
2 teaspoons Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Baking Powder
2 1/2 teaspoon Xanthan Gum
Heat oven to 350. Grease bottom of loaf pans or line muffin trays.
Cook
loaves 1 hour or muffins 30-35 minutes.
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