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Recipe Page
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Gluten-Free Pretzel Rolls
These really do taste a bit like soft pretzels, but they are shaped
like dinner rolls. Dont let the list of ingredients fool you, these
are really very easy to prepare. Boiling them just before baking is
the secret. It is recommended that these be served warm for best
flavor.
2 cups rice flour
2-1/2 tsp. xanthan gum
1/3 cup potato starch
1 tsp. dough enhancer (optional)
1/3 cup tapioca starch
1 tsp. egg replacer (optional)
1/3 cup sweet rice flour (glutinous rice flour)
1/2 cup buttermilk powder
4 1/2 tsp. yeast, quick rising
1/2 to 1 cup water, hot (125-130 degrees F)
1/2 tsp. salt
2 Tbsp. butter/margarine, melted
1 tsp. sugar
2 eggs, beaten, room temperature
1 tsp. celery seed (optional)
cornmeal, for the baking sheet
Water bath ingredients:
4 cups water
1/8 cup baking soda
1 Tbsp. sugar
Egg Wash:
1 egg white, beaten to blend (for glaze)
coarse salt (optional)
Sift all the dry ingredients together in a large bowl. Use wire whisk
to mix ingredients. Make a well in the dry ingredients and add the
wet ingredients, holding back 1/2 cup of the water. (Add remaining
1/2 cup of the water a small amount at a time if needed.) Mix well.
Knead dough on lightly floured surface one minute to smooth. Using
floured hands, shape dough into an 8-inch long log. Divide log into 8
equal pieces. Form each dough piece into a ball. Place dough balls
on a greased baking sheet. Flatten each ball slightly. Using a sharp
knife, cut X in the top center of each roll. Cover rolls with plastic
wrap that has been greased on one side. In a warm draft free place,
allow rolls to rise until doubled in volume, about 45 to 60 minutes.
Preheat oven to 375 degrees F. Grease another baking sheet and
sprinkle with cornmeal. Bring 4 cups of water to boil in a large pan.
Add baking soda and sugar (water will foam up). Carefully add several
rolls to the boiling water and cook 30 seconds per side. Using a
slotted spoon, transfer rolls to prepared baking sheet, arranging
rolls X side up. Repeat with remaining rolls. Brush rolls with egg
white glaze. Sprinkle rolls generously with coarse salt. Bake rolls
until brown, about 30 to 40 minutes. Transfer to wire racks and cool
10 minutes. Serve rolls warm.
To make the dough in a food processor: Place dry ingredients in
processor, pulse to mix. Add remaining ingredients holding back a bit
of water and add as needed. Remove the dough from the processor just
before dough forms a ball. Turn out on a rice floured surface and
follow the directions above.
To make dough in a bread machine on dough/manual setting: Place
ingredients in bread machine in the order suggested by the
manufacturer. Start machine and allow all ingredients to mix well.
When ingredients are well blended, stop/clear machine and remove the
dough. Turn out on a floured surface and follow the directions above.
This recipe comes to us from Sandra J. Leonard, the editor of _The
Gluten-Free Baker_, a quarterly newsletter ($19.95 per year, write to
361 Cherrywood Drive, Fairborn, OH 45324-4012; phone (937) 878-3221;
e-mail [log in to unmask]). She says these are a favorite of her
husband Tom.
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Sour Cream Coffee Cake
Topping:
1/2 cup brown sugar
1 Tbsp. cinnamon
2 Tbsp. white rice flour
2 Tbsp. melted butter
1/2 cup chopped nuts
Cake:
1/2 cup butter
1 cup sugar
2 eggs
2 cups white rice flour
1 tsp. baking soda
1 tsp. baking powder
1 cup sour cream
1 tsp. vanilla
Combine the topping ingredients together and set aside.
Cream the butter and sugar. Add the eggs one at a time, beating well
after each. Add the flour, baking soda, and baking powder alternately
with the sour cream and vanilla.
Pour 1/2 the batter into a greased and floured 10" tube pan, add 1/2
the topping, then repeat. Bake at 350 degrees F for 35-40 minutes.
This recipe comes to us from Keith Davis.
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Nestle's Toll House Cookies
Use the recipe on the back of the Nestle's Toll House Chocolate Chips
package, with the following changes: Use 1 cup of the GF flour mix**
and 1 tsp. xanthan gum for each cup of wheat flour, and use half
butter and half butter-flavored Crisco in place of the margarine.
This recipe comes to us from Beth Codere.
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** GF flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)
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