Bread

Dry ingredients
3.5 cups of ground brown rice flour*
0.5 cups of amaranth flour*
2 cups of tapioca starch or potato starch
1 cup of instant dry milk
0.5 cups of potato pearls
2 tsp of salt
1/2 cup of white sugar
2 T of yeast
2 T of xanthan or guar gum
2 tsp of baking soda

Wet ingredients
6 eggs
2 tsp of white vinegar
1/3 cup of oil

3 cups of warm water

Directions:
mix together thoroughly the dry ingredients. mix the egg, vinegar and oil in a stand mixer until homogenous mixture is obtained. Heat the water until about 120 degrees F and then mix into wet ingredients. Slowly add dry ingredients into the stand mixer while mixing on low to prevent a mushroom cloud of flour. once all flour is added, mix on high for 3 and 1/2 minutes. Grease bread pans and neatly fill them with the dough, wiping the sides to prevent burning of dough in unwanted areas. Let the dough rise in a warm oven set to 170 degrees F until the dough has doubled in size. Preheat oven to 350 degrees F. Bake uncovered for 30 minutes, then cover with aluminum foil and bake for another 30 minutes. Remove from oven and enjoy.

*We now add a cup and a half of bean four instead of a cup and a half of the rice flour. It adds a great wheat like flavor and also adds nutrition and keeps costs low

*If you don't have amaranth you can substitute rice flour. Amaranth is very healthy for you though so you might try it and see if you like it.

Banana Bread

Ingredients:
2 cups Gluten Free Mix (2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1 teaspoon baking soda
1/2 teaspoon xantham gum
pinch of salt
1 stick butter
1 cup sugar
2 eggs
3 ripe bananas, peeled and mashed (I put them in the blender because I'm not a fan of chunks)

Optional, but recommended:
1 teaspoon cinnamon
2 teaspoons vanilla
1 teaspoon cloves
2 tablespoons brown sugar

Preheat oven to 350 degrees F.

Mix dry ingredients in medium sized bowl.

Cream butter, add sugar and beat until fluffy.
Add the eggs, followed by bananas.
Add optional spices at this time (cinnamon, vanilla, cloves)
Add dry ingredients and stir until blended.
Spoon batter into 9 x 5 bread pan and optionally sprinkle brown sugar on top if you would like a crusty sweet top.

Bake for 1 hour or until toothpick comes out clean.

This banana bread can also be frozen and saved for a later date. If you wrap it in foil and then put it in a freezer bag is tastes just as good a few months later. It's nice to have on hand during those unexpected busy times.

Easy Cornbread

Cornbread is one of the easiest gluten free breads you can make. This recipe calls for no special flours and thus is really easy to make when you are out of the starches or xantham gum. Pictured I have made the cornbread in muffin pans, however I most often make it in a square baking dish. Either way turns out great.


Ingredients:

1 cup white rice flour
3/4 cup ground cornmeal
3 tablespoons of sugar
2 and 1/2 teaspoons baking powder
3/4 teaspoon salt
1 Tablespoon butter
2 beaten eggs
1 cup milk
1/4 cup melted butter

Directions:
Preheat oven to 400 degrees.

Mix dry ingredients (flour, cornmeal, sugar, baking powder and salt) together in a bowl.

Mix wet ingredients in a separate bowl (butter, eggs, milk)

Swirl 1 tablespoon of butter in baking dish or in muffin pan. I use spray butter in the muffin pan because it's easier.

Combine wet and dry ingredients and bake for 15-20 minutes. Insert wooden toothpick to test if the cornbread is done. When toothpick comes out clean cornbread is done.