Breads and Baked Goods

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In a large bowl, cream butter with sugar. Beat in eggs, vanilla and bananas. In another bowl, stir and mix together flour and baking powder.
Combine and beat with banana mixture until dry ingredients are moist.
Stir in pecans. Turn batter into 5 x 9-inch loaf pan. Bake at 325 degrees for one hour and 20 minutes or until toothpick comes clean out of center.
Do not under bake. Yields one loaf of 10 large slices. Toasts very well with pecans added as finely ground flour.

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Mix flours, starch and baking powder. Blend together eggs, sugar salt, oil and water. Blend in the mashed bananas.
Stir in the dry ingredients. Add the nuts. Pour into an 8 1/2 x 4-inch loaf pan. Bake at 350 degrees for 1 hour

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Grease 8 x 8 x 2-inch baking pan. In medium bowl, stir together first four ingredients. In a small bowl, stir together remaining ingredients.
Stir into corn meal mixture just until moistened. Turn into pan. Bake at 400 degrees for 20 to 25 minutes.

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Stir soda into molasses until foamy and light in color; set aside. Cream brown sugar and margarine, beat in eggs and then rice bran.
Pour in buttermilk, molasses and soda. Beat in rice mix. Spoon into greased muffin pans filled 1/2 to 3/4 full. Bake 375 degrees for 30 minutes.
Makes 12 large muffins.

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Mix the blueberries with a little of the sugar and rice baking mix. Mix together the melted butter and sugar until fluffy.
Mix in eggs, one at a time combine the baking powder and rice baking mix; add to the egg mixture. Stir in buttermilk.
Gently mix in the blueberries. Spoon batter into greased muffin tins (or use cupcake papers). Bake at 450 degrees for about 15 minutes or until done.

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Peel zucchini, then grate on the course side of a grater. Beat the egg yolks. Add the beaten egg yolks and onion.
Season to taste with salt and pepper. Mix to blend. In a mixing bowl, beat the egg whites until stiff.
Gently fold the stiffly beaten egg whites and potato starch into the yolk mixture. Spoon batter into greased muffin cups.
Preheat oven to 350 degrees and bake for 50 minutes. Yields 18.

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Beat the yolks until light. Gradually add the sugar. Beat until light and creamy. Add the water and grated rind. Slowly sift in the potato starch.
Blend well. In another bowl, beat the egg whites with the salt at low speed until frothy; increase the speed to high and beat until peaks form.
Carefully fold the stiffly beaten egg whites into the yolk batter. Fill greased muffin cups half full. Preheat oven to 350 degrees.
Bake for 12 to 15 minutes. Yields 12 muffins

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Heat potatoes. Mash lumps. Cream with butter and sugar. Add egg yolks. Beat well. Sift dry ingredients and alternately add to the mixture with milk.
Fold in egg whites, which have been beaten to hold soft peaks. Pour mixture into an 8 x 4-inch greased pan. Bake at 350 degrees for 1 hour.

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Sift all this together and add 2 medium large, ripe, well-mashed bananas (3/4 cup - 1 cup) and mix well.
Add chick pea flour until the dough is just barely non-sticky drop onto oiled baking sheet, and bake at 400 degrees for 12 minutes.

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Cream butter and sugar. Beat in egg and lemon rind. Stir in flour with wooden spoon; blend well. Let stand for 3 to 4 minutes; then blend again.
Roll dough thinly on rice floured surface. Cut dough into squares or use cookie cutters.
Bake on non-greased baking sheet 6 to 8 minutes at 350 degrees. Cool on wire rack.
Watch baking after 4 minutes so as not to brown or burn.

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Crack egg into large measuring cup. Add milk to make 2/3 cup of liquid. Lightly beat together. Set aside. Sift all dry ingredients.
Place in food processor. Pulse in cubed shortening. Add milk/egg mixture. Pulse until dough is formed.
I usually wrap dough in plastic wrap and chill 1 hour or overnight, but you could roll or pat it out right away and use a biscuit cutter to cut biscuits.
Place on baking sheet and bake at 450 degrees for 10 min. I usually brush melted butter on them the last couple of minutes.
This helps them to brown a little bit better.

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Mix all the dry ingredients together. Beat the egg before adding with the butter and mix together until a soft dough is produced that sticks into a large ball.
Break the dough into walnut-sized pieces and place on a greased tray or nonstick baking parchment.
Flatten each lump with the back of a fork dipped in cold water.

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Mix above ingredients. In a separate bowl mix the following:
2 eggs
1/3 cup oil
1/2 cup milk

Mix wet ingredients with dry ingredients. Spray cookie sheet with pam and then spray inside of muffin rings. Put 2 very large spoonfuls of batter in each, make sure the rings aren't to close to each other. Sprinkle with sesame seeds. and bake immediately for approx. 13-15 minutes, should get nice and golden brown on top. Should get 5 buns out of it. You can double the recipe and make a bigger batch, if you use them often. Don't undercook or they will fall when cooling. Take out of muffin rings and let cool completely.

Variation: add 1 cup grated cheddar cheese for a lovely cheese bun. For hot dogs: add 1/4 - 1/2 teaspoon more of the xanthan gum to the batter, and on greased cookie sheet, spoon batter in an oblong shape, about 5 inches long (all depends on how big you want them), sprinkle sesame seeds, and bake immediately. Let cool completely, wrap individually in saran wrap, and place in a freezer bag and freeze. Take out whenever you need one. When their thawed Usually microwave one for about 15-20 seconds, not to much, just to warm them up.

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Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly "floured" (cornstarch) surface. Dough should be about 1/2 inch thick. Cut out biscuits with 2 1/2 inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned.

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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 1/2 cup of lukewarm water and mix in the yeast Set aside while you combine the shortening and 1 1/4 cups 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 1/2 hours or until doubled. Return to the mixer and beat on high for 3 minutes.

Spoon the dough into 3 small (2 1/2" by 5") greased loaf pans or 1 large one. Use muffin tins and bake any remainder as small rolls.

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Heat oven to 375 degrees. Grease and flour a loaf pan, 9" x 5" x 3". Beat eggs and sugar thoroughly. Add anise seed. Sift and measure flour, and add to the sugar/egg mixture. Bake in prepared pan about 20 minutes, or until toothpick inserted in center of loaf comes out clean (Pan will be only half full). Remove loaf from pan and cut loaf into sixteen ½" thick slices. Place slices on greased baking sheet; bake 5 min., or until bottoms of slices are browned; turn and bake 5 min. more, or until sides are browned.Makes 16 slices. Store in airtight container. These keep very well.

Note: these are also tasty if you substitute lemon flavoring for the anise seed, and add some candied dried fruit. Also you could try substituting almond flavoring instead of the anise seed.

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Mix bananas with oil/sugar. Oil one standard or two small loaf pans, (or six mini-loafs). Dump dry ingredients into wet ingredients, and stir until all is moist. Immediately put the batter in the pans and bake at 350F (however that translates in centigrade) for 40 minutes to an hour depending on loaf size. Cool on rack.

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Combine the bananas, sugar, and vanilla in a medium mixer bowl, and beat at medium speed for 1 minute. Add the eggs and mix well.

Combine the rice flour, nuts, baking powder, baking soda, and salt in a large mixer bowl. Add the banana mixture alternately with the oil to the dry ingredients, mixing well at low speed. Pour the batter into two 8 x 4 inch loaf pans. Bake at 350 degrees F for 50-60 minutes or until done. Cool for 5 minutes before removing from pans.

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When you have the consistency looking right to you, add ¾ to 1 cup chopped nuts. Bake about 60 minutes (I started checking mine at 50 minutes...when a toothpick stuck into the center comes out clean it's done). As with all rice flour baked goods, it slices a lot cleaner when it's cooled.

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Add all wet ingredients to bowl, mix well, and set aside. Combine all dry ingredients in another bowl and mix well. Slowly add dry ingredients to liquid stirring constantly. Beat for several (5-7) minutes with a mixer or vigorously by hand to insure complete mixing. The dough will be the consistency of very thick cake batter. Place dough in slightly greased bowl, cover, and set in warm place. Allow to rise until about double in size. Punch the dough down and fold out into bread pan coated with cooking spray. Smooth out any bumps on top of dough ball with your finger. Cover and allow to rise until about double. Place in 375 degree preheated oven for 35 minutes. Cover top of bread with aluminum foil and bake an additional 20 minutes. Enjoy!

This recipe also works well in bread machines. Set to normal cycle, large loaf size and follow directions for your bread maker. Make sure that all the ingredients are well blended during the mixing stage by checking periodically and pushing any remaining dry ingredients downward with a rubber spatula being very careful not to touch the mixing blade.

The flour formulation worked well with muffins, cookies and biscuits as well. 1:1 substitution for normal flour gave good results in these recipes.

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Sift together dry ingredients, add cornmeal. Mix together wet ingredients (best if all are at room temperature). Add to dry ingredients to 9x13 pan and mix well. Pour into greased pan, smooth. Bake at 425 fro 25 minutes.

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Combine dry ingredients in a bowl and stir together until evenly mixed. Stir in milk, oil, and egg and mix just until dry ingredients are moistened. Pour batter into a greased 8 or 9 inch pan (or can use muffin tins if desired). Bake at 400 for 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Makes about 8-9 servings.

You can substitute 1/3 cup dry milk and 1 cup water for the skim milk, or a GF non-dairy milk substitute if needed.

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Cream the butter. Add sugar and continue creaming for several minutes Then add the eggs, one at a time. Mash the bananas with a fork, then stir into mixture. Add salt. Mix flour, soda, xanthan together. Gently stir into batter. Spoon into greased pan. Bake at 350 for 1 hour. This is great toasted with butter and cinnamon or honey on top

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Sift the flours with the arrowroot powder. In a separate bowl, mix the oil and water, then add to the flour mixture. Work the dough with a fork and then your hands. Knead briefly and roll into a ball. Divide the ball into 8 parts. Roll each part into a ball and pat flat. Sprinkle each bread with flour and roll between 2 sheets of waxed paper with a rolling pin. Turn frequently while rolling, and lift the waxed paper occasionally to add flour so the dough does not stick. The bread should be rounded and about 1/8 inch thick.

Preheat the oven to 400 degrees. Lightly oil a frying pan and heat to medium-high. Put one flatbread in the pan and heat 15-20 seconds on each side. Immediately put bread in oven and heat 3 minutes. Turn over and heat 1 1/2 - 2 more minutes. The bread will puff up a bit in the oven, but not as much as traditional pita because it has no yeast. Re-oil the pan with a paper towel dipped in oil, and repeat procedure for each flatbread. Cool breads before storing in plastic bags. Makes 8 breads.

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Method: Put 2 Tablespoon sugar in 2 cups warm water and stir. Add yeast and stir. Leave in a warm place for a few minutes to develop yeast. Sift dry ingredients into large mixing bowl, except flax. Grease two bread pans (13" x 4 1/2" is good). Add flax to dry ingredients - do not sift it. Mix flax in well. Add two eggs and 1/2 cup of oil or melted butter to warm yeast mixture. Whisk until frothy. Pour into dry ingredients and mix. Add another cup of warm water. Batter should be like a thick cake batter - just pourable. Add water a bit at a time and continue stirring to get desired consistency. Do not over beat but be sure all ingredients are thoroughly mixed with no lumps.

Pour into greased pans and set in warm place to rise for about an hour. Bake at 350 degrees F for one hour. Test with cake tester which should come out clean. Sides should be pulling away from pan. Do not under bake. Up to 20 min. extra won't hurt it. Turn pans upside down on cake racks for 5 min. Remove bread from pan and let cool upside down on rack. When cool, slice with topside down and freeze.

This makes about 20 slices per loaf. They separate easily with the point of a knife when frozen. To use, toast in GF toaster or on cookie sheet in oven. I toast them 3 times to get right degree of browning. Oven works best.

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Beat the egg mixture at high speed until foamy. Add the water and honey mixture to the egg mixture and beat until it becomes foamy again. Turn the speed low and add ½ cup of flour mix at a time (wait for it to be absorbed before you add each ½ cup). After the flour mix is added turn the mixer to high speed and beat for about 3 minutes. The texture should be like cake batter. If it is too thick, add one tablespoon of warm water at a time until it is the right consistency.

Spoon it immediately into the prepared pan and carefully smooth the top. Cover with a plastic container or large lid to keep the temperature even and put it in a warm place to rise (like on top of your oven). Place it in the oven when the dough reaches to the top of the pan (not higher - approximately 20 minutes). Bake for about 45 minutes at 375F. Brush the top with oil when it comes out of the oven and let it totally cool on the rack. Store it in a plastic bag or an airtight container. If you cannot eat all of it in 4-5 days it freezes well.

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Start yeast mix, and leave it in a warm (not HOT) place so it can grow while you mix the other ingredients. By the time the other ingredients are combined, the yeast mix should have a cap of cream-colored froth on top. If your yeast doesn't do this, either your water was too hot, or your yeast is old and dead.

Measure ingredients in the order listed into a large mixing bowl, making sure to mix thoroughly (I like to run the whole dry batch through a sifter afterward, but this is really not necessary). Add the oil to the eggs. Add the vinegar to the water. Then add these to each other.

Add wet mix to dry mix, stirring well. You can use a dough mixer, but a good, strong arm will do the trick nicely. Lastly, add the yeast mixture, stirring until evenly mixed. Cover bowl loosely with plastic wrap, leaving it in a warm (and preferably, dark) place to rise for 30 minutes.

After first rise, stir dough, beating out most of the air-bubbles. Grease a medium-sized bread pan. Spoon the dough into the pan; then cover and let rise a second time in a warm, dark place for another 30 minutes.

Bake at 350 degrees for 50-60 minutes. Leave to cool in pan for 10 minutes, then remove from pan to cool on a cooling rack for no less than 15 minutes before slicing (When I'm over-eager and slice the bread too soon, it caves in the middle, leaving bread slices that are misshapen).

Use basically the same recipe, reducing water in wet mixture to ¾ cup, and using brown rice flour in place of quinoa flour in the dry mixture.

After first rise, spoon dough into the middle of a greased 12" pizza pan. Dust top of dough ball with tapioca starch, so it won't stick to your hands. Dust fingertips as well. Using your fingers, flatten the dough, working to stretch it to the outer edges of the pan. Over a sink, use a turkey baster to puff air across the crust to remove the excess starch from the crust's top (Or, if you're feeling particularly uncouth, you can just blow on it!) Brush crust with olive oil. Cover loosely with plastic wrap and leave pan in a warm dark place to rise for 30 minutes.

Bake crust for 12-15 minutes in a 350 degree oven. Remove from oven. Cover with sauce and toppings. Bake at 350 for 15-20 minutes.

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Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes. Adjust time depending on size of loaves. Can also be made as sandwich rolls, as indicated below: use small individual pie tins (about 4" across, purchase in paper goods supply store, round out the bottom crease with your thumb and finger, or press the tin down on the bottom of a jar the appropriate size to round out the crease, these may be reused time and time again) spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise, if desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking. Bake until nicely browned in 15 -20 minutes.

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Slowly add to dry mixture, then add 3 room temperature eggs, one at a time (the mix should feel a little warm). Beat on high for 2 minutes. Cover with plastic wrap and a towel, and rise until doubled (time varies). After the first rise, beat the dough again for 3 minutes on high. Fill a large loaf pan 2/3 full (can use extra dough in muffin tins) Let rise until slightly over top of pan; bake at 350 for 30-45 minutes, covering with alum foil after the first 10 minutes. Delicious, and freezes pretty well.

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Heat oven to 400 degrees. Saute mushrooms in butter for 5 minutes.

Stir in flour and salt. Blend in cream and stir over medium heat

until thick. Stir in chives and lemon juice. Cool.

Remove crusts from bread slices. Using rolling pin, roll slices thin

Cover with dampened towel to keep pliable. Spread each slice with mushroom mixture and roll up. With pastry brush, brush each roll first in melted butter, then roll in nuts.To bake, cut each roll in thirds and place, seam side down on ungreased baking sheet. Bake in preheated oven for 10 minutes or until toasted.

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1: Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.

2: When bread is finished, let cool for 10 to 15 minutes before removing from pan.

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Have all ingredients at room temperature. Combine yeast, 2 teaspoons of the sugar, and warm (110 ) water. Set aside to let yeast foam, about 5 minutes.

In large mixer bowl using regular beaters (not dough hooks), combine flours, xanthan gum, salt, remainder of sugar, dry milk powder, and soy lecithin (if using). Add eggs, mashed potatoes, melted butter, vinegar, and yeast-water mixture.

With mixer on low speed, beat ingredients together until blended. Beat on medium speed for 4 minutes.<

For smaller loaves, generously grease three small pans, 5 x 3-inches. Divide dough among pans and let rise in warm place (75-80º) until dough is level with top of pan (no higher), about 25-30 minutes.

For one large loaf, use generously greased 8 x 4-inch pan. Let rise in warm place (75-80º) until dough is level with top of pan (no higher), about 45-60 minutes.

Preheat oven to 375º. Bake small loaves for 25-30 minutes; large loaf for 45-50 minutes, or until nicely browned.

*Water that potatoes have been boiled in.

Calories 180; Fat 6g; Protein 5g; Carbohydrates 27g; Cholesterol 55mg; Sodium 250mg; Fiber 1g

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Combine yeast, 2 teaspoons of the sugar, and warm (110 ) milk. Set aside to foam for 5 minutes.

In large bowl of heavy-duty, tabletop mixer (300 watts or more) using beaters (not dough hooks), combine remaining ingredients (plus remaining sugar) and yeast mixture.

Blend ingredients on low, then at medium speed for 2 minutes, scraping down sides of bowl with spatula as necessary. Place dough in greased 8 x 4-inch nonstick pan. Smooth top of dough with wet spatula. Cover and let rise in warm (75-80°) place until dough is level with top of pan (approximately 30-40 minutes).

Bake at 375º for 50-55 minutes (do not underbake). Cover with foil after 10 minutes to prevent over-browning. Tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn loaf out on to wire rack and cool thoroughly before slicing with an electric knife or serrated knife. Makes a 1-pound loaf. Serves 10.

Calories 190; Fat 6g; Protein 5g; Carbohydrates 28g; Cholesterol 40mg; Sodium 235 mg; Fiber 1g

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1. Preheat oven to 350º. Grease three 5x3-inch or one 8 x 4-inch nonstick pan(s).

2. Combine pumpkin, maple syrup, sugar, molasses, oil, and egg in large mixing bowl. Beat on low until very smooth--about 1 minute.

3. Combine remaining ingredients (except nuts and raisins) and add to pumpkin mixture. Blend at low speed until moistened. Stir in nuts and raisins.

4. Transfer batter to prepared pan(s). Bake small pans 25-35 minutes and large pan 45-55 minutes--or until tester comes out clean. Cool pan on wire rack for 10 minutes. Remove bread from pan and cool on wire rack. Serves 12.

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Preheat oven to 400º. Generously grease 6-cup or standard 12-cup, nonstick muffin pan or use paper liners.

Stir together flours, xanthan gum, gelatin, baking powder, sugar, and salt in large bowl. Make well in center.

In another bowl, combine milk, oil, eggs, vanilla extract, and lemon peel. Pour into well of flour mixture. Stir just until ingredients are moistened. Add blueberries and gently stir in. (If the blueberries are frozen, add 5 minutes baking time.)

Divide dough among 6 (or 12) muffin pans. Bake larger muffin pans (6-muffin size) for approximately 25 minutes; 12-muffin pans for 20-25 minutes--or until tops of muffins are lightly browned. Remove from oven. Cool

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