Gluten Free Bread Baking Contest Tasty Recipes

Gluten Free French/Garlic Bread
2 cups plus 2 tablespoons Nearly Normal Flour mix (*listed below)
1 ½ teaspoon sugar
1 teaspoon kosher salt
1 teaspoon Italian seasoning
2 teaspoon yeast
1 teaspoon vinegar or dough enhancer
2 egg whites
1 ½ cups warm water (110-115 degrees)
Mix first 4 dry ingredients in heavy duty mixer. Add yeast and a pinch of sugar to warm water and let sit for 2
minutes so yeast foams. Add egg whites to dry mix. After water has set for 2 minutes, add water mix to mixer.
Beat at medium speed for 3 minutes. Spoon dough into French bread mold, cover, and let sit 60 minutes.
Bake for 1 hour at 375. Then turn down oven to 325 and bake an additional 15 minutes. When cool, slice
bread at an angle. Spread with melted butter and garlic powder. Top with favorite cheese, grated. Bake in
400 degree oven about 10-15 minutes until cheese melts and browns. May be baked, sliced, buttered,
topped, then frozen. Then remove the bread by the slice and bake as you would any frozen garlic slices.
This recipe adapted from the Gluten Free gourmet cooks fast and healthy. Bette Hagman, but I use Jules Shepard flour mix.


*Nearly Normal GF Flour mix (Jules Shepard)
1 cup white rice flour
1 cup potato starch
1 cup cornstarch
½ cup corn flour
½ cup tapioca flour
4 teaspoon xanthan gum
Mix together and store in pantry.


Gluten Free Herb-Cheese Bread
Makes 1 medium loaf
3 large eggs, room temp
1 teaspoon cider vinegar
¼ cup olive oil
1 ½ cups warm water
Put wet ingredients in bread maker (unless machine instructions state otherwise)
Sift the following ingredients into large bowl:
1 cup brown rice flour
1 cup sweet sorghum flour
½ cup potato starch
½ cup tapioca flour
1/3 cup cornstarch
1 tablespoon xanthan gum
3 tablespoons sugar
1 ½ teaspoon salt
1 teaspoon unflavored gelatin
After sifting, add flour on top of wet mixture in bread machine. Then add:
¼ cup flaxseed
1 teaspoon Italian herbs or country herb mix (aldi’s)
¼ cup romano or asiago cheese, finely shredded
2/3 cup dry milk
2 ¼ teaspoon active dry yeast
Select the rapid white setting on bread machine, 1.5 loaf, dark crust.
Once machine is done kneading, reach in and remove paddle and smooth out dough. This is messy and
gooey but it makes removing the bread from the pan easier when it’s done and it is a much nicer loaf without a
big hole in the bottom. When bread is done, you may let it rest in machine or remove it and let it cool on a
rack. When cool, slice thinly and freeze the bread you will not use. I then toast the bread as I need it.


Banana Nut Bread
(makes 2 loaves)
1 cup butter
2 cups sugar
4 eggs
¼ teaspoon salt
2 teaspoons baking soda
4 cups Nearly Normal Gluten Free Flour (flour mix with xanthan gum)
6 overripe bananas
1 cup walnuts
Preheat oven to 325.
Spray pans with cooking spray.
Cream together butter and sugar.
Beat in eggs, salt, and baking soda.
Mix in flour.
Beat in bananas.
Fold in nuts.
Pour in pans.
Bake at 325 for about 1 hour and 15 minutes.
Cool in pan for 15 minutes, then remove.


Pleasing Pumpkin Bread
Ingredients:
4 eggs (beaten until very frothy)
1 ½ cup oil (I used canola)
2 cups sugar
2 cups pumpkin (I use plain canned—not canned pumpkin PIE filling)
1 teaspoon vanilla
3 cups flour (*I use Nearly Normal Flour mix, see below)
1 teaspoon salt
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons cinnamon
I
nstructions:
Preheat oven to 350 degrees.
Beat eggs until very frothy. Add other ingredients and mix well. If you use 9X5 loaf pans, they’ll need to bake
about 1 hour. Do not grease pans. When toothpick comes out clean, remove from oven. Let sit for 10
minutes, then remove from pans and set on cooling rack. These are easier to slice if refrigerated, and freeze
well.
We’ve tried adding ground flax seed in and it’s great, you can’t really taste it. Also, chocolate chips are very
good in there.


Banana Nut Bread
1 ¾ cups flour
1 teaspoon baking soda
1 ½ teaspoons xanthan gum
½ teaspoon salt
½ cup vegetable oil
1 ½ cups sugar
¼ cup plus 1 tablespoon buttermilk
2 eggs
1 teaspoon vanilla
2 ripe bananas, mashed
1 cup chopped nuts
(No mixing or baking instructions were given for this recipe.)


Cinnamon Rolls
Start with True Yeast Bread:
3 cups flour mix (2 parts white rice flour, 2/3 part cornstarch, 1/3 part tapioca flour)
¼ cup sugar
3 ½ teaspoons xanthan gum
2/3 cup dry milk powder
1 ½ teaspoon salt
2 teaspoon sugar
½ cup lukewarm water
1 ½ tablespoon yeast granules
¼ cup shortening
1 ¼ cup water
1 teaspoon vinegar
3 eggs
Additionally, you will need:
1 stick margarine (approx.)
Additional sugar
Cinnamon
Combine flour, sugar xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use strongest beaters.
Dissolve the 2 teaspoons of sugar in the ½ cup lukewarm water and mix in the yeast. Set aside while you
combine the shortening and 1 ¼ cup water in saucepan and heat until shortening melts.
Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend,
then add eggs. This mixture should feel slightly warm.
Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes.
Place mixing bowl in a warm place, cover with plastic wrap and a towel and let the dough rise approximately 1
to 1 ½ hours or until doubled.
Return to the mixer and beat on high for 3 mins.
Place about 1/3 of dough on buttered waxed paper. Lay another well-greased piece of waxed paper on top of
dough and roll out to about 1/3 inch thick rectangular shape.
Then spread mixture with melted margarine. Layer of sugar and sprinkle generously with cinnamon. With
well-greased hands, form a roll, carefully working the sticky dough from the waxed paper. Don’t worry if it does
not become smooth or look perfect.
Seal the roll and slice in about 1 ¼ inch pieces. Put pieces in muffin tins or pie pans that have an extra dab of
margarine on the bottom. Let rise,
Bake in a preheated oven of 375 for 13 minutes.