Fry Bread
Ingredients:
1 cup flour (all purpose) or substitute gluten free flour
1 teaspoon baking powder
1/2 teaspoon salt (can substitute sea salt)
1/4 cup warm water
Oil for frying (can use any kind desired)
Directions:
In a small bowl, combine flour, baking powder and salt. Stir in water to form a dough.
Cover and let rest for 30 minutes until dough rises to almost twice it's height.
Divide dough in half.
Roll each portion into a circle.
In an iron skillet or pan of your choice, heat oil to 375 degrees.
Fry pieces of dough in oil for 2-3 min. on each side until olden brown.
Drain on towel.
Serve and Enjoy!
Hot Rolls
Ingredients:
2 cups milk (can use low fat, or soy milk)
1/4 cup sugar (can use sugar substitute _ and to the adventurous can use honey instead)
2 pkg dry yeast
2 tsp salt
1 cup butter (melted)
4 1/2 cups plain Flour
(not baking flour - and can use gluten free, but remember with this kind of flour you may need to add more moisture to mix)
Directions:
- heat milk until warm
- dissolve yeast, sugar and salt in milk
- add 1/2 cup melted butter
- add flour to mixture to make stiff dough
- put dough on floured board and roll out
- cut into rolls (use cookie cutter or glass to size you want)
- grease top of rolls with butter
- set in warm place and let rise (1- 1 1/2 hrs)
- place rolls into baking pan, or on baking sheet
- bake at 400F for 15-20 min
- When brown to shade you want them, remove and brush top with butter
- Enjoy!
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Banana Bread
Ingredients:
3 medium ripe bananas
1/2 tsp pure vanilla extract
1 egg
3 Tbsp grape seed or coconut oil, melted
1/4 cup sugar (can substitute splenda or other non-fattening sugar)
1/4 cup packed brown sugar
2-3 Tbsp honey (sweetener, but is optional)
3 1/2 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup almond or dairy milk (can be 2% or less)
1 1/4 cup almond meal
1 1/4 cup gluten free flour blend (your choice of brand)
1 1/4 cup gluten free oats
Instructions:
- Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
- Mash banana in a large bowl.
- Add all ingredients with almond milk and whisk vigorously to combine.
- Add almond meal, gluten free flour blend and oats and stir.
- Bake for 1 hour – 1 hour 15 minutes.
- When ready, it should feel firm and be crackly and golden brown on top.
- Let cool before cutting or it will be too tender to hold its form.
- Serve with butter and honey or as is.
- Store leftovers in a covered container.
- Slice and freeze for longer term storage.
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Ingredients
2 1/2 cups warm water
2 tbsp instant yeast
1/2 cup honey (use honey instead of sugar)
6 cups all-purpose flour (substitute oat flour)
1 tbsp salt
3 tbsp non-fat dry milk
Instructions
- Start by sprinkling 2 tablespoons of yeast over 2 1/2 cups of warm water– think of warm bath water, in a 4-cup measuring cup. It make it easier to measure out the honey.
- Drizzle honey over the yeast until the water level reaches the 3 cup mark (an easy trick to measuring the honey without the hassle of measuring it in a separate cup). This will gently push the yeast below the water, aiding in activation.
- Let yeast rest for 5 minutes. It will be foamy when ready.
- Meanwhile, add flour, salt, and dry milk to your stand mixer and attach the bread hook.
- Pour yeast water into the stand mixer with the flour, salt, and dry milk (scrape bowl clean with spatula)
- Knead until dough starts to form, and then another 6 minutes beyond that. You can also do this part with a wooden spoon and your hands.
- Use well floured hands (and sometimes a pinch or two of flour into the bowl if you feel like the dough is still too sticky) and work dough into a ball.
- Lift dough and give it a quick spray of non-stick cooking spray underneath and around the sides of the bowl.
- Replace dough, cover with plastic wrap or towel, and let rise in a warm place until doubled in size.
- Punch dough down and divide into two even portions. Form each into a loaf shape and place the loaves into parchment lined (or lightly greased) bread loaf pans.
- COVER AND LET RISE A SECOND TIME, UNTIL DOUBLED IN SIZE (very, very important!)
- Bake at 365 degrees for 27-30 minutes. Over-baking will dry out the bread.
- Let cool 10 minutes or more before removing to counter top (do not let cool completely in loaf pan or the bottom will become soggy).
- Makes approximately 20 slices (2 loaves)
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Ingredients
- Special equipment *french bread pan. worth every penny!
- spectrum shortening (or other palm oil shortening, or coconut oil)
- Millet grits (or cornmeal if corn is not an issue for you)
1 1/2 cup sorghum flour
1/2 cup millet flour
1 cup tapioca flour (or, for a more delicate bread, arrowroot starch)
1 tbsp. xanthan gum
1 1/2 tsp. salt
2 tsp. egg replacer
2 tbsp. sugar
1 1/2 cup lukewarm water
2 tbsp. rapid-rise yeast
2 tbsp. olive oil
3 Ener-g foods Egg replacer “eggs” (4 1/2 tsp. egg replacer whisked with 6 tbsp. warm water)
1 tsp. vinegar (i use cider)
- melted Soy-free dairy-free earth balance margarine
- crushed rosemary
- kosher salt (flaked is better)
Directions
- Preheat oven to 375F.
- Grease TWO SIDES of french bread pan with shortening or coconut oil and sprinkle with millet grits or other gritty gluten-free substance like cornmeal. (Recipe makes two french bread loaves)
- Do NOT line french bread with aluminum foil or anything like that- the holes are there for a reason and the dough is thick enough that it will not leak out.
- Combine dry ingredients in a medium mixing bowl of a standing mixer and fold together. Put sugar and lukewarm water in a small bowl and add yeast. As it starts to puff up, add the yeast water to the medium mixing bowl.
- Add olive oil, egg replacer “Eggs” and vinegar, mix on medium for 3 minutes.
- Carefully scoop out your dough and make TWO bread shaped ovals in your french bread pan.
- Baste with melted margarine and make a few slightly slanted decorative slices in the top.
- Sprinkle with crushed rosemary and flaked kosher salt.
- Let rise for 20-30 minutes or until doubled in size.*
- Bake for 25-30 minutes or until bread sounds slightly hollow when you tap it and is a nice brown color.
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Ingredients:
3 cups - Gluten-Free All-Purpose Flour Mix
2 tsp xanthan gum (this is in addition to the xanthan gum in the flour mix)
4 tsp baking powder (reduce or omit if baking at high altitude)
1 tsp salt
4 tablespoons granulated sugar
2 tablespoons active dry yeast
1 1/2 cups (355 ml) warm but not hot milk (or milk substitute, or even water)
2 teaspoons vinegar (your choice)
1/4 cup olive oil (your choice)
2 extra-large eggs, room temperature
Directions:
- coat pan with extra olive oil and tapioca flour
- Preheat oven to 375 degrees.
- Oil and flour a 9 in by 5 in by 3 in loaf pan (standard US loaf pan).
- Place warm milk/water into a small bowl. Whisk in 1 tablespoon sugar until dissolved. Whisk in yeast until dissolved. Set aside to proof (get foamy and verify the yeast is working).
- In a medium bowl, mix together the flour, xanthan gum, baking powder, salt, and the remaing 3 tablespoons sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, place eggs, olive oil, and vinegar. Beat until combined. Add yeast mixture. Beat a few seconds more to combine. Add flour mixture. Beat on medium high for 3 minutes.
- Scrape mixture into prepared loaf pan (it should be very thick, look kind like soft serve ice cream) and smooth the top.
- Place in warm, draft-free spot to rise (not quite double)–about 30 to 40 minutes. Basically, you want it to look puffed up. Watch it–don’t let it rise too much. It should only rise to the top or a bit above the top of the pan.
- Bake at 375 degrees for 20 minutes. If the top of the bread is getting too brown, place a tent of foil over it.
- Bake for another 10 minutes for a total of 30 minutes.
Remove from oven and let cool in pan for 5 minutes. Then carefully turn out onto rack to cool completely. The bread is doing its last bit of baking during the cooling process, so don’t cut into it until it has cooled completely. If you do, the bread might be gummy inside.
To store:
Store at room temperature (do not store in the fridge–that will cause it to go stale more quickly). Store directly on the cutting board, cut side down.
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