Miracle Gluten-Free Bread

I have heard a lot about this bread. And the tears of joy it invokes. I hope soon those tears are mine...

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar

Preheat the oven to 200F.

Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.

Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.

Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.

Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.

This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Lemon Bars -- In progress

Gluten-free Lemon Bars

1 cup flour blend
1/4 cup margarine, chilled
1/4 cup powdered sugar
1 t. xanthan gum
1/4 t. salt


filling
1 1/2 cups powdered sugar
1.4 cup flour blend
1/2 t. xanthum gum
2 large eggs
3 large egg yolks
1/4 fresh lemon juice
1 T. zest
1/4 t salt

1. Preheat overn to 350. Grease an 8 inch glass pan
2. To make the crust. In a food processor, combine all the ingrdiants and process until crumbly. Press the mixture on the bottom of the prpared pan., using plastic wrap to prevent it from sticking to your fingers. Bake for 10 to 15 minutes. or until slightly dry looking. Cool slightly. Leave oven on.
3. To make the filling: In the same food preocessor, combine all the ingreditents and process until the mixture thiecken. Pour over the crust. Bake for 20 to 25 minutes or until set. Cool in the pan on a wire rack. Cut into 12 bars. Dust with powedered sugar.

RANCH

Ranch. Good.

YES. YES. YES.

Yeast Bread Recipes Gluten Free

This is a site that had some yeast breads. Look in the list that says "Machine Breads" at the bottom.

I am using the white bread recipe as a base for the cinnamon rolls for Christmas.

http://www.cookingbread.com/gluten_free.html

Chocolate Frosting

¼ cup dairy free/soy free margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners sugar
4 tablespoons water

With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.

VANILLA:

Omit cocoa powder, increase sugar to 2 ½ cups.

Seed Bread (Mult-grain)

Bread -- Multigrain or Seed

Still needs a milk substitute

• 1 egg
• 1 1/4 cups milk
• 1 tablespoon oil
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 2 cups rice flour

• 2 teaspoons xanthum gum
• 1 tablespoon pumpkin seeds
• 1 tablespoon sunflower seeds
• 1 tablespoon sesame seeds
• 2 teaspoons instant yeast