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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Amaranth Baking Powder Bread
Categories: Breads, Gluten-free
Yield: 1 loaf
1 c AM Amaranth Flour
1 1/2 c AM Brown Rice Flour
1 tb Non-alum baking powder
1 ts Sea salt (optional)
1 c Milk, soymilk, or water
3 tb Honey
2 tb AM Unrefined Vegetable oil
2 Egg whites; beaten
Mix dry and liquid ingredients separately; beat egg whites, then
combine all ingredients. Pour batter into well-oiled 8" x 4" pan and
bake at 350 F. about 45 minutes. Cool 10 minutes before removing
loaf to rack.
Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gf Melody's Brown and White Bread
Categories: Allergy, Breads, Machine, Gluten-free
Yield: 14 servings
2 1/4 ts Active dry yeast (1 packet)
1 c Brown rice flour
2 c White rice flour
3 1/2 ts Xanthan gum
1/4 c + 2 tsp sugar
1 1/2 ts Salt
1 1/3 c Nonfat dry milk powder
1/4 c Butter or margarine, melted
2 lg Eggs, well beaten
1 3/4 c Warm water
Quantities given for 1 1/2 pound loaf. Book also has 1 pound
quantities.
Melody Gabriel from Vero Beach, Florida, shared this basic,
easy-to-make recipe and when others tried it, the consensus was
"Wonderful."
1. Place all ingredients, except the warm water, in bread pan and
press start. While the machine is kneading, gradually pour in the
water. If the dough does not mix well, use a rubber spatula to assist
it occasionally.
2. After the baking cycle ends, remove bread from pan, place on wire
rack, and allow to cool 1 hour before slicing.
Crust: Medium Optional Bake Cycles: Sweet Bread, Rapid Bake
Source: The Bread Machine Magic Book of Helpful Hints by Linda
Rehberg and Lois Conway 1993 ISBN 0-312-09759-X
Shared but not tested by Elizabeth Rodier, Dec 93
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gluten Free Bread
Categories: Breads, Gluten-free
Yield: 1 loaf
1 ts Sugar
1/2 c Warm water
1 tb Dry yeast
1 c Water
2 tb Minute tapioca
2 c Whole bean flour
1/4 c Cornstarch
2 ts Gluten-free baking powder
1 ts Salt
1 ts Poppy seeds
Spray a 8" X 4" loaf pan with non-stick coating. Coat inside with
cornmeal & set aside.
In a small bowl, dissolve the sugar in warm water. Sprinkle yeast
over top & set aside to proof. Stir well.
In a saucepan, combine 1 c water & tapioca. Bring to a boil & cook
for 1 to 2 mimutes, until thickened & clear.
In a mixing bowl, stir together bean flour, cornmeal, cornstarch,
baking powder & salt. Whisk together the tapioca & raised yeast.
Stir into dry ingredients. Beat until smooth & set aside for 10
minutes. Knead until soft & turn into prepared loaf pan. Sprinkle
with poppy seeds & bake 400F for 45 minutes or until the loaf tests
done.
Violet Currie & Kay Spicer, "Full of Beans"
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MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Herb Cheese Bread
Categories: Breads, Gluten-free
Yield: 2 loaves
3 c Rice flour; divided
1 c Brown rice flour
1/4 c Dry milk powder
2 tb Minced onion flakes
2 tb Sugar
2 tb Chopped fresh rosemary; OR..
2 ts -Dried rosemary
2 tb Chopped fresh thyme; OR...
2 ts -Dried thyme
1 1/2 ts Xanthan gum
1/4 oz Gluten-free quick rise yeast
1 ts Salt
3 Eggs
2 c Sharp Cheddar cheese
-- (shredded)
1 3/4 c Water
3 tb Vegetable oil
Combine 2 cups rice flour, brown rice flour, dry milk, onion, sugar,
rosemary, thyme, xanthan gum, yeast and salt in large bowl. Combine
eggs, cheese, water and oil in medium bowl mix well. Pour mixture
into dry ingredients; stir until well blended. Stir in remaining cup
rice flour to make stiff dough. Cover bowl; let rest 10 minutes.
Turn onto floured surface; knead 5 minutes, using only as much extra
flour as needed to keep dough from sticking. Divide dough into 2
equal pieces. Shape each piece into one loaf. Place in lightly
greased loaf pans. Let rise in warm place 40 minutes, or until
golden brown on top. Cool completely on wire rack.
Each slice provides: * 131 calories * 5 g. protein * 6 g. fat * 15 g.
carbohydrate * 0 g. dietary fiber * 38 mg. cholesterol * 175 mg.
sodium
Source: Basic Rice Recipes for those with allergies Reprinted with
permission from USA Rice Council Electronic format courtesy of Karen
Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Orange Breakfast Bread
Categories: Breads, Gluten-free
Yield: 3 loaves
3/4 c Low-fat buttermilk
1/2 c Unsweetened applesauce
1/4 c Orange juice concentrate
-- (frozen)
1/3 c Honey
3 tb Olive oil
2 1/4 c Rice flour
1 ts Xanthan gum
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 tb Grated orange peel
1 c Confectioners' sugar
2 tb Orange juice
Combine buttermilk, applesauce, juice concentrate, honey, eggs and
oil in blender or food processor 1 minute. Combine flour, xanthan
gum, baking powder, baking soda and salt in large bowl. Make a well
in center of flour mixture; pour in liquid mixture and orange peel;
stir to combine. Pour batter into 3 lightly greased mini loaf pans.
Use rubber spatula to smooth top of each loaf. Bake in 350 degrees
F. oven 35 to 40 minutes, or until cake tester comes out clean.
Combine confectioners' sugar and orange juice in small bowl; stir
until smooth, set aside. Turn loaves onto wire rack; cool 10
minutes. Poke holes in loaves with wooden pick or fork; drizzle
glaze over loaves.
Makes 3 mini loaves
Each serving (2 slices) provides: * 278 calories * 4 g. protein * 6
g. fat * 53 g. carbohydrate * 0 g. dietary fiber * 50 mg. cholesterol
* 293 mg. sodium
Variation: Glazed Lemon-Poppy Seed Loaves - Substitute 1/4 cup lemon
juice for orange juice concentrate, add 2 tablespoons poppy seeds and
2 tablespoons lemon peel; omit lemon peel.
For Glaze: Substitute lemon juice for orange juice. Poke holes in
warm loaves. Drizzle glaze over loaves.
Source: Basic Rice Recipes for those with allergies Reprinted with
permission from USA Rice Council Electronic format courtesy of Karen
Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Millet Bread
Categories: Breads, Yeast, Gluten-free
Yield: 1 loaf
1 c Plain yogurt or buttermilk
1/4 c Butter
1 tb Honey
1 pk Dry yeast
1/4 c Warm water
2 Eggs
2 c AM Millet Flour
1/2 c AM Soy Flour
Combine yogurt and butter in saucepan, heating slowly to melt butter.
Dissolve yeast and honey in the warm water; add yogurt mixture and
blend. Beat in eggs; add flours and beat well. Pour into well-oiled
4" x 8" loaf pan and let rise for 45 minutes. Bake at 375 F. for
40-45 minutes or until done. Cool before cutting.
Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Mexican Cheese Bread
Categories: Breads, Easy, Gluten-free
Yield: 1 recipe
1 1/2 c AM Rice Flour
1/2 c AM Soy Flour
1 tb Non-alum baking powder
1 c Enchilada sauce
3/4 c Warm water
2 tb AM Unrefined Olive Oil
1 c Grated cheese (optional)
Mix the dry ingredients. Mix the liquid ingredients. Combine the two
mixtures. Stir quickly. Pour into a well-oiled 8" x 8" cake pan.
Bake at 375 F. for 25 minutes or until done.
Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold
Reprinted by permission of Arrowhead Mills, Inc. Electronic format
courtesy of: Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gluten-Free Mock Rye Bread
Categories: Breads, Gluten-free
Yield: 6 servings
1 1/2 c Brown rice flour
1/2 c Rice bran
1/2 c Tapioca flour
1/2 c Potato starch flour
1 tb Xanthan (or guar) gum
1 tb Caraway seeds
1/2 ts Salt
1/2 c Dry milk powder
-(non-instant)
1 tb Cocoa powder
1 ts Grated orange peel
2 ts Yeast
WET INGREDIENTS:
2 Eggs
3 tb Oil
1 tb Fruit sweet
2 tb Molasses
1 1/2 c + 2 tablespoons water
1 ts Vinegar
GLUTEN-FREE MOCK RYE BREAD
DRY INGREDIENTS:
Follow directions for bread machine. Use single rise setting.
I wrap the bread in a towel for about 4 hours after it is done baking
and then slice it thinly with an electric knife. It freezes well. I
take individual slices of bread out the the freezer and then
microwave about 30 seconds per slice.
This bread is wonderful! Many of my non-celiac guests request this
over homemade whole wheat bread.
From: "VanLoozenoord, Joan K" <[log in to unmask]>
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gf Banana Bread
Categories: Diabetic, Rice, Breads, Gluten-free
Yield: 18 servings
3/4 c White rice flour
1/3 c Potato starch flour
1 1/2 ts Baking soda
2 ts Baking powder (GF)
1/4 ts Salt
1 tb Unflavored gelatin (1 env)
1/3 c Margarine
1/3 c White sugar
3 Egg yolks
1 ts Lemon peel
1 ts Vanilla
3/4 c Mashed banana
1/4 c Plain yoghurt
3 Egg whites
This is a special recipe made without gluten.
Preheat oven to 350 F. Grease a 9 x 5 inch loaf pan. Sift flour,
baking soda, baking powder, salt and unflavored gelatin together.
Cream margarine, sugar, egg yolks and vanilla thoroughly. Continue
beating until mixture is light.
Mix in lemon peel, mashed banana and yoghurt. Add dry ingredients.
Beat egg whites to stiff peaks but not so they are dry. Fold egg
whites into the mixture. Place in the greased loaf pan. Bake for 1
hour.
1/2" slice - 1 starchy choice, 1 fat choice
Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Gluten-Free Bread
Categories: Diabetic, Breads, Gluten-free
Yield: 16 servings
1 ts Granulated sugar
1/2 c Warm water
1 Envelope active dry yeast
1 c Water
2 tb Minute tapioca
2 c Whole bean flour
1/4 c Cornmeal
2 tb Cornstarch
2 ts Gluten-free baking powder
1 ts Salt
2 Egg whites
1/2 c Skim milk
1 ts Poppy seeds
Spray 8 x 4 inch loaf pan with nonstick spray. Coat inside with
cornmeal and set aside.
Dissolve sugar in warm water in a small bowl. Sprinkle yeast over
top. Set aside for 10 minutes or until frothy. Stir well.
Combine water and minute tapioca in a saucepan. Bring to a boil.
Cook for 1 to 2 minutes or until thickened and clear.
Stir together bean flour, cornmeal, corstarch, baking powder and salt
in a mixing bowl.
In separate bowl, whisk together egg whites and milk. Whisk in yeast
and tapioca mixture. Stir into dry ingredients, beating until
smooth. Set aside for 10 minutes.
Turn out onto surface generously dusted with cornstarch. Dust hands
with cornstarch and sprinkle a little over dough. Knead 4 to 5 times
and fit into prepared pan. Brush top with milk and sprinkle with
poppy seeds.
Bake in 400 F oven for 45 minutes or until browned and loaf sounds
hollow when tapped. Makes 1 loaf, 16 slices.
Variations seed bread, herb bread, Foccacia & pizza crust to be added
to recipe after testing.
Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but
not tested by Elizabeth Rodier Feb 94.
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