Hello,

Not sure if my system send this recipe up or not as I had a small
burp the other day here.

I made this the other day for Andrea and it's the best GF bread we've ever tasted. Better then anything store bought, better then bakery bought ones. Unfortunaly I've now been tasked to baking all our bread. lol

I will use less salt next time, it was a touch too salty.

I also cheated and used the bread machine dough cycle to do the mixing and proofing.


MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Soft Gluten Free Sandwich Bread Recipe **FAVORITE**
Categories: Bread
Yield: 1 Servings

Dry Mix
1 c brown rice flour (4.0 oz.)
1 c corn starch (4.6 oz.)
1 c tapioca flour (4.0 oz.)
2 1/2 t xanthan gum
1 1/2 t salt
1 T baking powder
Wet Mix
3 large eggs,room temperature
1 t apple cider vinegar
1/4 c butter,softened
Yeast Mix
1 c water
3 T sugar
1 active dry yeast (about 2
-and 1/4 tsp.)

1. Set out eggs and butter to bring them to room temperature
2. Prepare your bread pan: Grease bottom and corners onlynot sides
DIRECTIONS:
1. In large mixing bowl, whisk together dry ingredients (brown rice
flour, corn starch, tapioca flour, xanthan gum, salt, and baking powder)
. Set aside.
2. In microwavable measuring cup, heat the water to about 100░ (in my
microwave that takes 25 seconds)
3. To the hot water, add the yeast packet and the sugar. Give a quick
stir and set aside to proof for 5 minutes. This will show that your
yeast is alive.
4. While you are waiting for yeast to proof, in a medium mixing bowl,
mix together your wet ingredients (eggs, apple cider vinegar, and
butter).
5. Add this wet ingredients mix into your dry ingredients. Mix on low
until everything is combined (it will be crumbly).
6. After 5 minutes have passed, take a look at your yeast mix. It
should be starting to foam to let you know its alive. If it is foamy,
continue to step 7.
If your yeast is not foaming, it may indicate that it is not alive.
Check your package for expiration date, and if needed, try a different
package. **If the yeast is not alive, do not continue with the recipe,
as you will just be wasting your ingredients!** Get a fresh package and
proof again.
7. Once you have your yeast foaming, pour it into your batter. Beat on
low until combined (about 30 seconds), then mix on medium/high for
about 7 minutes more. (Please dont skip the mixing timeits important to
the results) Your batter should resemble a thick cake batter. (Dont
expect it to look like a gluten dough that you will knead because it
wont!)
8. Pour into prepared loaf pan and smooth the top with the back of a
spoon or a spatula.
9. Cover with plastic wrap and set in a warm place to rise until dough
reaches the top edge of the pan (roughly 35-40 minutes). Try to remove
the plastic wrap just before dough touches it. Allow to continue rising
as needed.
10. As the dough is rising, preheat your oven to 375░
11. When dough is done rising, bake on center rack until internal
temperature reaches 207░. A thermometer is by far the best way to get
success with bread, as every oven varies. However, if you dont have one,
as a guideline bake for 40 minutes. (Sometimes I cover mine loosely
with tinfoil during the last 10-15 minutes of baking to prevent over- browning.)
12. Let cool COMPLETELY on wire rack before cutting. This will usually
be at least 3 hours. It is normal for bread to sink slightly when
cooling. To help keep top rounded you can cool bread on its side,
rotating once in a while between sides and upright position.
13. When slicing bread, be sure to use a serrated knife to gently saw
back and forthdont press or you will squish your beautiful loaf of
bread.
14. Enjoy!




-----



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Shawn Highfield wrote to All <=-

Not sure if my system send this recipe up or not as I had a small
burp the other day here.

I've not seen it before.

I made this the other day for Andrea and it's the best GF bread we've
ever tasted. Better then anything store bought, better then bakery
bought ones. Unfortunaly I've now been tasked to baking all our bread.
lol

I will use less salt next time, it was a touch too salty.

I also cheated and used the bread machine dough cycle to do the mixing
and proofing.

That's not a cheat - that's smart kitchen management. I only made GF
bread one time - when I was trying to impress a S.Y.T. who had Celiac.
Made some copycat Domino's Garlic Knots using a Bob's Red Mill recipe
and a Food Network recipe (via a recipe scraper site). And my bread
machine .... altho I was a little spooked by the "While conventional
pizza dough is kneaded multiple times to help develop the gluten and
create the desired rise, gluten free doughs are not kneaded at all.
With no gluten to develop, kneading a gluten free dough is pointless.
In fact, most gluten free doughs are incredibly sticky and trying to
knead a sticky dough will create a mess. When mixing a gluten free
dough, skip the kneading and focus on the specific ingredients added
to the recipe to help the dough rise properly." in the original web
site instructions. It worked OK in the bread machine - and I'll know
next time (if there is a next time). Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Soft Gluten Free Sandwich Bread Recipe **FAVORITE**
Categories: Bread
Yield: 1 Servings

Two recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Gluten Free Pizza Dough
Categories: Breads
Yield: 2 small pizzas

1/4 c (59 mL) warm Water
2 ts (7 g) active dry yeast
2 tb (15 mL) honey or sugar
2 lg Eggs
1 1/4 c (150 g) millet flour
1/4 c (40 g) brown rice flour
1 1/2 ts (5 g) xanthan gum
1 ts (4 g) baking powder
1/2 ts Salt
2 tb (30 ml) olive oil
1/4 c Water; as needed (more or
- less)
Cornmeal for dusting pan

Let eggs come to room temperature.

Combine water, yeast and honey and allow to sit for 5
minutes, until active and bubbly.

In a large bowl of a standing mixer, combine flours,
xanthan gum, baking powder and salt. Whisk to combine.
Next add eggs, olive oil and yeast mixture. Blend on
medium using a dough hook. Add additional water as
needed, starting with a tablespoon at a time. Knead
in mixer for 5 minutes.

Place dough in an oiled bowl and cover with a towel. If
you want to bake your pizzas later, place dough in the
fridge for a slow rise. If you are baking sooner, either
leave in a warm draft free place in your kitchen or
place in your oven with the light on. Allow to rise
until doubled in size. This will take 1-2 hours
depending on how warm your area is. The oven only
takes about an hour.

When ready to bake, set your oven @ 450║F/232║C.

Line a baking sheet with parchment paper lightly dusted
with cornmeal. Divide the dough into 2 equal pieces.
Roll into a ball, then flatten the dough with wet hands
into the shape you desire. Bake in preheated oven for 5
minutes. Top as you like and bake for an additional
10-15 minutes, or until cheese is browned and bubbly
and your crust is golden brown.

RECIPE FROM: https://www.bobsredmill.com

Uncle Dirty Dave's Kitchen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Garlic Knots
Categories: Breads, Vegetables, Cheese, Herbs
Yield: 24 kbots

1 Recipe pizza dough
1/2 c Unsalted butter
3 tb Minced garlic
1 tb Olive oil
1 ts Coarse sea salt
1/4 c Grated Pecorino Romano
- cheese
2 tb Chopped fresh parsley
Yellow cornmeal; for the
- baking sheet

While your pizza dough rises .......

Combine butter and garlic in a small saucepan over low
heat. Cook until the garlic is fragrant and tender, 3 to
4 minutes. Cover, remove from the heat and set aside.
Keep warm.

Set oven @ 375║F/190║C and lightly grease 2 large baking
sheets. Set aside.

Remove risen dough from the bowl and place on a lightly
floured surface. Using a lightly floured rolling pin,
roll dough out into a large rectangle, about 16" by 12"
Brush the dough lightly with the olive oil. Cut the
dough in half lengthwise and then cut crosswise into
strips about 1 1/4" wide. Tie each strip loosely into
a knot, stretching gently if necessary, and place on
prepared baking sheets about 2" apart. Sprinkle the tops
of the knots with salt. Cover with plastic wrap or a
clean kitchen towel and let rise in a warm, draft-free
place for about 30 minutes.

Bake until golden brown and risen, about 20 minutes.
Transfer to a large mixing bowl and toss gently with the
warm garlic butter, Pecorino Romano cheese, and parsley.
Add salt to taste if necessary. Serve immediately.

RECIPE FROM: https://www.tfrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... A knish is just a mashed potato Hot Pocket.
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Dave Drum wrote to Shawn Highfield <=-

That's not a cheat - that's smart kitchen management. I only made GF
bread one time - when I was trying to impress a S.Y.T. who had Celiac.

I've made it too many times to count. This is the only one we've both
actually liked.

create the desired rise, gluten free doughs are not kneaded at all.
With no gluten to develop, kneading a gluten free dough is pointless.

Quite true.

In fact, most gluten free doughs are incredibly sticky and trying to
knead a sticky dough will create a mess. When mixing a gluten free
dough, skip the kneading and focus on the specific ingredients added
to the recipe to help the dough rise properly." in the original web
site instructions. It worked OK in the bread machine - and I'll know
next time (if there is a next time). Bv)=

The reason I use the oven instead of bread machine to bake is simply the
shape. We prefer a longer loaf that is better for Andrea's sandwhich at
work.

Shawn

... No one can feel as helpless as the owner of a sick goldfish.

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* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Shawn Highfield wrote to Dave Drum <=-

Dave Drum wrote to Shawn Highfield <=-

That's not a cheat - that's smart kitchen management. I only made GF
bread one time - when I was trying to impress a S.Y.T. who had Celiac.

I've made it too many times to count. This is the only one we've both actually liked.

create the desired rise, gluten free doughs are not kneaded at all.
With no gluten to develop, kneading a gluten free dough is pointless.

Quite true.

In fact, most gluten free doughs are incredibly sticky and trying to
knead a sticky dough will create a mess. When mixing a gluten free
dough, skip the kneading and focus on the specific ingredients added
to the recipe to help the dough rise properly." in the original web
site instructions. It worked OK in the bread machine - and I'll know
next time (if there is a next time). Bv)=

The reason I use the oven instead of bread machine to bake is simply
the shape. We prefer a longer loaf that is better for Andrea's
sandwhich at work.

I'm definitely going to make the garlic knots again - but probably not
the GF version. I use my bread machine much like you do. When the bell
dings I put the dough in a loaf pan or form it on a baking sheet and
pop it into the oven. If I want a "rustic" crust I can put a saucer of
water on a lower shelf to provide humidity and "toughen" the crust.

This ain't gluten-free but it could likely be made so ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rustic Italian Cheese Bread
Categories: Breads, Herbs, Cheese
Yield: 12 Servings

1 c Warm water; 125┬║F/52┬║C
2 tb Olive oil
3 c Unbleached flour
2 ts Sugar
1/2 ts Salt
1 ts Italian seasoning mix
1/4 ts Garlic granules; or more
1 Packet cheese mix from a box
- of generic Mac & Cheese.
1 pk Active dry yeast
Cornmeal
1 Egg white; beaten

Place ingredients except cornmeal & egg white in bread
machine pan according to manufacturer's directions.
Process on dough setting.

Sprinkle ungreased cookie sheet with cornmeal. At end
of dough cycle, remove dough from machine; place on a
lightly floured surface. Punch down dough (If dough
is sticky, knead in additional flour before shaping).

Shape dough into baguette-shaped loaf about 12" long.
Place loaf on cornmeal-coated sheet. Cover; let rise
in warm place, 80-85┬║F/27-29┬║C, for 20-25 minutes or
until light and doubled in size.

Heat oven to 375┬║F/190┬║C. With a sharp knife, make
one deep lengthwise slash in top of loaf. Brush loaf
with egg white.

Bake for 25-35 minutes or until loaf sounds hollow
when lightly tapped.

Makes one 12 slice loaf.

NOTE: You can also let the bread machine do the baking
for you - but the loaf won't look "rustic". It will, of
course, taste just as good. - UDD

Uncle Dirty Dave's Kitchen

MMMMM

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Dave Drum wrote to Shawn Highfield <=-

I'm definitely going to make the garlic knots again - but probably not
the GF version.

Why go GF if you don't have to? ;)

I use my bread machine much like you do. When the bell
dings I put the dough in a loaf pan or form it on a baking sheet and
pop it into the oven. If I want a "rustic" crust I can put a saucer of water on a lower shelf to provide humidity and "toughen" the crust.

It works well for that. It's better at mixing then I am. Especially
the GF wet messy sticky bread dough.

This ain't gluten-free but it could likely be made so ....
Title: Rustic Italian Cheese Bread

That looks good. Saved.

Shawn

... Why does pizza get to your house faster than the police?

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Quoting Shawn Highfield to All <=-

I also cheated and used the bread machine dough cycle to do the
mixing and proofing.

We do that all the time but form our buns and loaves by hand and
bake them in the oven. We prefer the crust development in a 425 F
oven.

Also we can make one small sandwich loaf and either four submarine
loaves, six hamburger buns or dinner rolls or eight hot dog buns
from a single batch rather than just one large loaf.

I still have a bunch of callaloo recipes to post:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Callaloo Bake (Bahamas)
Categories: Caribbean, Vegetables, Bacon, Cheese
Yield: 4 Servings

1 bn Callaloo cooked and diced
1 Diced onion
2 sl Bacon fried and diced
2 tb Grated cheese
1/4 c Mashed potatoes
1 c Breadcrumbs

Mix first three ingredients in a casserole. Top with breadcrumbs,
cheese and potatoes. Bake for about 35 minutes in a moderate oven.

Creative Bahamian Cooking & Menus by Elsa Miller & Leonard Sonny
Henry

From: Esther in the Netherlands to rec.food.cooking

MMMMM



Cheers

Jim


... It bore very little resemblance to pizza aside from its shape.

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Shawn Highfield wrote to Dave Drum <=-

I'm definitely going to make the garlic knots again - but probably not
the GF version.

Why go GF if you don't have to? ;)

Did you miss this part of the original post:

"DD> That's not a cheat - that's smart kitchen management. I only made GF

bread one time - when I was trying to impress a S.Y.T. who had Celiac."

I use my bread machine much like you do. When the bell
dings I put the dough in a loaf pan or form it on a baking sheet and
pop it into the oven. If I want a "rustic" crust I can put a saucer of water on a lower shelf to provide humidity and "toughen" the crust.

It works well for that. It's better at mixing then I am. Especially
the GF wet messy sticky bread dough.

This ain't gluten-free but it could likely be made so ....
Title: Rustic Italian Cheese Bread

That looks good. Saved.

You can also form it into smaller (grinder/hoagie) rolls or use a "bun
pan" to make burger buns. https://tinyurl.com/BAKE-YER-BUNZ

... Why does pizza get to your house faster than the police?

The Keystones were busy at the donut shop.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sufganiyot w/Bourbon-Orange Glaze
Categories: Breads, Booze, Citrus
Yield: 18 servings

MMMMM---------------------------DONUTS--------------------------------
1 1/2 c All-purpose flour
1/2 c Sugar
1 ts Baking powder
pn Salt
1/2 c Buttermilk
2 lg Eggs; separated
1 tb Melted unsalted butter
1 tb Fresh orange juice
2 1/2 ts Fine grated orange zest
1 ts Vanilla extract
Oil; for frying

MMMMM---------------------DUSTING & GLAZING--------------------------
1/4 c Orange marmalade
1 tb Bourbon
Confectioners' sugar

MAKE THE DONUTS: In a large bowl, whisk together the
flour, sugar, baking powder, and salt. In a medium bowl,
whisk together the buttermilk, egg yolks, butter, orange
juice and zest, and vanilla. Fold the wet mixture into
the dry ingredients until just combined (do not
overmix), then set aside.

Fill a heavy-bottom pan fitted w/deep-fry thermometer
with oil to a depth of 2", then set over medium heat
and heat to 375-|F/190-|C.

Meanwhile, in a clean medium bowl, use a wire whisk or
an electric mixer to whip the egg whites to medium-stiff
peaks. Switch to a silicone spatula and gently fold the
whites into the reserved batter.

FRY THE DONUTS: Line a large rimmed baking sheet with a
few layers of paper towels and set it by the stove.
Working in batches and using a tablespoon-sized
measuring spoon, scoop the batter into the oil and cook
until puffed and golden brown on one side, about 3
minutes. Using tongs, a slotted spoon, or a spider
skimmer, flip the donuts and continue cooking until
evenly golden brown, about 3 minutes more. Transfer to
the lined baking sheet to drain while you fry the rest
of the donuts.

WHILE DOUGHNUTS ARE FRYING, MIX THE GLAZE: In a small
bowl, whisk together the marmalade and bourbon and set
aside.

When all the donuts are fried, drizzle with the reserved
glaze. Dust with confectioners' sugar and serve
immediately.

Yield: makes 18 donuts

BY Sara Bradley

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... "All these doughnuts and not a cop in sight." -- Plucky Duck
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