In this section:
Almond Bread
Apple Cherry Bread
Apple Coffee Bread
Apple Kuchen Bread
Apple Orange Bread
Apricot Carrot Bread
Apricot Nut Bread
Baking Powder Biscuits
Basic Gluten-Free Bread
Blueberry Crunch Coffee Cake
Breakfast Polenta
Broccoli Cornbread
Buttermilk Biscuits
Caramel French Toast
Chocolate Shortbread
Coffee Cake Filling
Corn Bread [for a mold]
Cranberry Shortcakes
Cranberry Pumpkin Bread
Cranberry Walnut Bread
Doughnuts
Egg Bread
Gingerbread
Grandma's Coffee Cake
Herbed Corn Bread
Herbed Shortbread
Pancakes
Peach Muffins
Pecan Muffins
Pepper Bread
Poppy Seed Banana Bread
Prune Bread
Raisin French Toast
Rhubarb Bread
Saffron Bread
Scotch Shortbread
Soda Bread
Sour Cream Onion Bread
Sourdough Pancakes
Sourdough Starter
Spoon Bread
Sweet Potato Bread
Tex-Mex Corn Bread
Tomato Bread
Zucchini Bread
Almond Bread
2 c GF baking mix
1 1/2 t GF baking powder
1/2 t baking soda
1/4 c cornstarch
1/4 c almonds, ground to flour in blender or mill
2/3 c soft butter or margarine
1/2 c white granulated sugar
3 eggs
1/2 t GF almond flavoring
4 T milk [or fruit juice]
2 to 3 T almonds, shredded [best if blanched]
Sift flour, cornstarch, salt and almond flour into a bowl. Combine. Add the soft butter, sugar, eggs and almond flavoring to the dry ingredients and mix thoroughly together adding enough milk to make a creamy consistency. Beat for three minutes. Spoon mixture into a 9- x 5-inch pan that has been heavily greased with a solid shortening such as Crisco. Smooth top and scatter almonds over top of batter.
Bake
in center of a 350-degree oven for one hour and fifteen minutes or until firm to
touch. Bread should begin to pull away from sides of the pan and also be
done in the center when tested with a wooden pick. Allow to cool for 8 to
10 minutes before turning out onto rack to finish cooling. 
Apple Cherry Bread
6 T butter or margarine
2/3 c white granulated sugar
2 c GF baking mix
1 t GF baking powder
1 t baking soda
1/2 t non-iodized salt
2 eggs
1 t grated lemon peel
1 c applesauce
2 T milk [or fruit juice]
1/2 c walnuts, chopped
1/4 c maraschino cherries, halved
Cream
butter and sugar. Add eggs and lemon peel; beat well. Mix in
applesauce and milk. Add alternately with the remaining dry
ingredients. Stir in walnuts and cherries. Pour batter into an
8-inch x 4-inch loaf pan which has been greased with a solid shortening such as
Crisco. Bake at 350 degrees for 55 minutes or until done. Cool on
rack a few minutes before removing loaf from pan.
Apple Coffee Bread
With several versions of apple squares and learning that of three cooks contacted, they each prefer a different apple for use as a "cooking apple," I also learned of many variations for Apfel Kuchen or apple coffee cake. I noted that some cookbooks list this recipe with desserts, some with coffee cakes or soda breads, and some with cookies and bars. I think of this recipe as being great for coffee time and repeated at breakfast.
1 or 2 eggs
1 1/2 c white granulated sugar with 2 t GF cinnamon
1/2 c butter [Crisco or margarine]
1 1/2 t baking soda
1/2 t non-iodized salt
1 c GF sour cream
1 t GF vanilla flavoring
2 c GF baking mix
1/2 t xanthan gum [or 3/4 c cottage cheese, blended]
2 c apples, chopped [any kind, I prefer Jonathan]
Optional: 3/4 c walnuts, broken or chopped
Topping: 1/2 c butter softened and 3/4 c sugar/cinnamon mix
Combine eggs, sugar, and butter. Add soda, salt, sour cream, and vanilla. Combine xanthan with flour and cinnamon. Add this mixture to the batter. Grease a 9 x 13-inch baking pan with a solid shortening. Choice: either mix the apples and nuts into the batter or arrange apples on the bottom of the pan; sprinkle nuts over apples on the bottom of the pan. Pour the batter over the apple/nut layer.
When the dough has settled in the pan, dot the top with butter and sprinkle on the sugar/cinnamon mix. Bake in preheated 350-degree oven for 35 minutes. Check for doneness with a toothpick. [baking time will vary with the choice of baking mix and flours].
This
coffee bread is often made without fruits and nuts on the bottom or in the
batter. For us, it was made each Friday in a blackened bread pan along
with the pies and breads for the week. We always had this Kaffee Kuchen
each Friday afternoon for coffee and served the remainder for breakfast on
Sunday morning. On the farm, we had an early breakfast at 4:30 am with
coffee and a coffee bread and a late breakfast at 6:30 a.m. when the outside
chores were done and all of the animals and chickens were fed and
watered.
Apple Kuchen Bread
2 c GF baking mix
3 t GF baking powder
1 t baking soda
1/4 t allspice, ground
3/4 c GF brown sugar
1/2 c butter or margarine
3 T dried currants
1 egg
1 sm can evaporated milk
2 cooking apples, peeled, cored, sliced
3 to 4 T white granulated sugar
Plus additional butter and sugar for topping
Sift flour, baking powder, soda, and salt into a bowl. Add spice and sugar. Add butter and cut in mixture until it resembles bread crumbs. May use a pastry blender to work to a well-blended mixture. Put aside a half cup of the crumb mixture for topping.
Add currants to the bowl. Beat in the egg and then add the milk. Mix only until evenly blended.
Spoon batter into heavily greased 9-inch spring form pan. Arrange apple slices in overlapping circles on the top of the batter and sprinkle with the reserved crumb mixture. Dot with one half cup butter. Sprinkle with one half cup sugar. Bake in the center of a 350-degree oven for 45 to 55 minutes. Turn out and cool for ten minutes on a rack. Cut in wedges and serve while still warm [or, re-warm to serve];
Comment: this is the Apfel Kuchen recipe of my mother. This recipe
was made with pear slices or with blue plum halves. It also is excellent
with fresh or canned peaches. For whatever reason, it always
included dried currants both in the batter and with a few sprinkled over the
top.
Apple Orange Bread
This is an excellent basic recipe for a batter bread that you can add to and change with additions of seasonings or substitutions of pumpkin, blueberries, or cranberries with orange or other fruits. While the present recipe is lactose-free, it works better to add one half to three-fourths cup of powdered milk [regular or buttermilk]. Consider also adding one half to three-fourths cup of cottage cheese, well-blended. This recipe makes three small loaves and freezes well. Use a first wrap of saran or wax paper and then a second wrap of aluminum foil for the freezer and mark them for a date use within 30 days.
2 unpeeled baking apples, cored, quartered
1 unpeeled orange, quartered, seeded
1 1/2 c raisins, non-sulphured
2/3 c of a solid shortening such as Crisco
2 c white granulated sugar
4 eggs
1 t GF lemon flavoring
4 c GF baking mix
2 t GF baking powder
2 t baking soda
3/4 t non-iodized salt
2/3 c orange juice
1 c black walnuts, chopped
In a food processor, process apples, orange, and raisins until finely chopped. In a large mixing bowl, cream shortening and sugar. Add eggs one at a time and beat well after each addition. Beat until light and fluffy. Add lemon flavoring and beat. Combine dry ingredients and add to creamed mixture alternately with orange juice. Stir in fruit mixture; last, stir in nuts.
Pour
batter into three 4- x 8-inch loaf pans which have been greased with a solid
shortening such as Crisco. Bake for 55 minutes in an oven which has been preheated to 350
degrees. Or, until a wooden pick inserted near the center
comes out clean. Cool in pans for 8 to 10 minutes. Loosen and remove
to wire rack to cool completely.
Marjorie Campbell, Valley, NE
Apricot Carrot Bread
A quick bread is an excellent addition for breakfast, morning coffee or that late evening snack. And this bread brings sunshine to your table. When served warmed and slathered with butter or apricot jam, it also brings sunshine to your palate.
1 3/4 to 2 c GF baking mix
1/2 c white granulated sugar
1 1/2 t GF baking powder
1/2 t baking soda
1/4 t non-iodized salt
1/2 c carrot, finely shredded
1/2 c applesauce
2 eggs, beaten
2 T corn oil
1/2 c dried apricots, finely chopped
1/2 c powdered sugar [confectioner's sugar]
3 to 4 T milk [or water or orange juice]
In one bowl, combine [and whisk] the flour, sugar, baking powder, baking soda, and salt. In a second bowl, combine carrots, applesauce, eggs, and oil. Add to the dry ingredients. Stir until blended. Add apricots.
Spoon mixture into an 8 x 4-inch loaf pan which has been greased with a solid shortening. Bake for 50 minutes in an oven which has been preheated to 350 degrees. Test for doneness. May need to bake another 5 to 10 minutes to complete baking the center of the loaf.
Cool for a few minutes before removing from pan. Cool completely. Cover top and sides of loaf with a thin glaze made of powdered sugar and water. For a variation, add a few drops of either GF almond or GF vanilla flavoring to the glaze.
Note: With applesauce added to this loaf, an additional binding agent is
typically not necessary. For selected baking mixes, I add 3/4 to 1 full
teaspoon of liquid pectin. Depending on the baking mix used, 1/2 t xanthan
gum can be used as an added binding agent. With the liquid for this loaf, I
add 4 to 5 Tablespoons of dry milk powder [plain or buttermilk] and 1 teaspoon
of apple cider vinegar.
Apricot Nut Bread
1 c dried apricots, chopped
3/4 c hot water
2 eggs
3/4 c white granulated sugar
milk [add enough milk to water drained from apricots to make one cup].
2 T solid shortening melted [such as Crisco]
2 c GF baking mix
4 t GF baking powder [can substitute 2 t baking soda for 2 teaspoons of baking powder].
1 t non-iodized salt
1/2 c nuts, chopped
Soak apricots in hot water for two hours [or overnight]. Beat eggs until light and fluffy; add sugar and mix thoroughly. Drain water from apricots and add enough milk to make one cup liquid and put into large mixing bowl. Stir in egg mixture, apricots and shortening. Mix dry ingredients together and add all at once and mix well. Add nuts and pour into 5- x 9-inch loaf pan which has been greased with a solid shortening such as Crisco. Bake in a 350-degree oven for one hour and 10 minutes or until center of loaf test done. Cool on rack for a few minutes before removing from pan.
Comment: Adding one half cup GF sour cream and three fourths cup orange
juice are excellent enhancements to apricot bread. Try also using potato
flour with two Tablespoons of potato starch as a substitute for the
flours.
Baking Powder Biscuits
Hot, steamy baking powder biscuits--the last item cooked for a perfect meal. These golden brown biscuits are a treat with any lunch or dinner.
2 c GF baking mix
1/2 t non-iodized salt
1 T GF baking powder
2 t white granulated sugar
1 1/3 c whipping cream
2 T butter, melted
Combine the flour, baking powder, sugar, and salt. Make a well in the
center of the flour mixture. Add whipping cream--all at once. Using
a fork, stir just until flour mixture is moistened. Turn dough out onto a
lightly floured work surface. Quickly knead by gently folding and pressing
dough for 10 to 12 strokes. Pat or lightly roll dough into an 8-inch
square. Cut into 16 squares. Place biscuit squares one inch apart on
an non-greased cookie sheet. Brush tops with melted butter. Bake for
10 to 12 minutes in an oven preheated to 425 degrees. Biscuits should be
golden on the surface and browned on edges. Remove from cookie sheet and serve
hot.
Arlene Stetzer, Trempealeau, WI
Basic Gluten-Free Bread
This is a basic recipe for gluten-free bread which uses a non-commercial baking mix. Many celiacs prefer to develop their own flour mix--one that works for both their diet and for their techniques in cooking. This bread can also be made lactose-free. It does use both a yeast and xanthan gum, so would not be suitable for the celiac who has trehalose [mold] intolerance. With the use of both xanthan gum and egg white as binders, this bread holds together well and is excellent for slicing and for sandwiches.
1 c white rice flour
1 c brown rice flour
1/2 c potato starch
1/2 c tapioca starch
3 T white granulated sugar
3 t xanthan gum
1 t non-iodized salt
1/2 c either dairy powdered milk [or non-dairy powdered milk]
1 T dried regular yeast [not rapid-rise]
1 t apple cider vinegar
1/4 c corn oil
1 c 120-degree water
1 egg plus 3 egg whites
Combine flours with a whisk; add sugar, xanthan gum, salt and powdered
milk. Whisk again. Proof yeast in warm water with two teaspoons of
sugar. [proofing takes 6 to 10 minutes]. Mix oil, water, and
vinegar. Add yeast to flour, stir. Add oil and water, stir.
Add eggs and beaten egg whites. Spoon dough into baking pans greased with
a solid shortening such as Crisco. Bake in a 350-degree oven for 45 to 55
minutes. Remove form oven and brush with a glaze of an egg yolk beaten
with two teaspoons of water; or brush with butter, margarine or Crisco to
seal.
Blueberry Crunch Coffee Cake
Topping: [and inside with berries]
1/2 c GF brown sugar
1/3 c GF baking mix
1/2 t GF cinnamon
1/3 c butter or margarine
1/3 c pecans, finely chopped
Cake:
1 stick butter or margarine, softened
3/4 c white granulated sugar
2 eggs
2 c GF baking mix
2 t baking powder
1 t baking soda
1/2 t non-iodized salt
3/4 c milk
2 t GF vanilla flavoring
1 1/2 c blueberries
1/2 c powdered sugar [confectioner's sugar] for dusting
Topping. In a small bowl, stir together brown sugar, flour, and cinnamon. Add butter. Using a pastry blender or your fingers, mash in the butter until blended. With a fork, stir in the pecans. [Note: pecans can be ground to a fine flour and blended with the flour before adding].
Cake. In a large bowl, beat together butter and sugar until creamy. Beat in eggs until blended. Continue to beat for 3 minutes until light. Stir in the flour and milk into the butter mixture until well blended. Spread two thirds of the batter into pan greased with a solid shortening such as Crisco. Crumble in one third cup of the topping. Scatter frozen blueberries evenly over the topping. Carefully spread on the remaining batter over the berries. Crumble remaining topping over batter.
Bake
65 to 75 minutes in a 350-degree oven or until a wooden pick inserted into
center comes out clean. Allow cake to cool completely in pan on wire
rack. Place cake on a platter, top side down. Dust top with powdered
sugar.
Marjorie Campbell, Valley, NE
Breakfast Polenta
With the change of topping, polenta becomes the staple for breakfast, brunch, or lunch. Polenta stores well in the refrigerator and can be make several days ahead of time. I note that I have 29 recipes for polenta in the file. Each one with just a bit different combination of seasonings. That's a part of the joy of making a polenta--the whim of the cook sets the taste choice.
3 c tap water
1 c cornmeal [white or yellow; can use grits]
1 additional cup of cold water
1/2 t non-iodized salt
3/4 c Parmesan, grated [or, any of several choices of cheese]
In a saucepan, bring the water to boiling. In a small bowl, combine the cornmeal, cold water, and salt. Slowly add the cornmeal mixture to the boiling water. Stir constantly. Cook and stir until mixture returns to boiling. Reduce heat to Low. Cook, uncovered, for 12 to 15 minutes or until beginning to thicken. Add the grated cheese. Stir until cheese is melted.
Spread hot polenta into a 8- x 8-inch baking pan which has been greased with a solid shortening such as Crisco. Cool slightly. Cover and chill for 2 hours or overnight. Cut polenta into squares and serve with a sauce or fruit syrup.
Comment: For serving, scramble 3 to 4 eggs with a half cup of creamed corn
or mushrooms and serve over warmed polenta squares. Or, make a sauce of
tomatoes canned with celery and onion, season with salt and pepper, add basil
and nutmeg to your taste, thicken with two Tablespoons of baking mix blended
into a cup of milk. Or, use a thickened fruit sauce such as blueberries,
peaches, or cherries. Or, try hot applesauce with extra cinnamon
added.
Broccoli Cornbread
With cornbread you can do anything! Use this recipe as a change from ordinary cornbread. The second night for this cornbread reheated brought out this sign on the drape: "Eat yer vegetables."
2 sticks of margarine
2 1/2 c cornmeal
1 c GF baking mix
1 10-oz pkg frozen broccoli, thawed, chopped, not drained
1 onion, chopped
4 eggs
1 10-oz carton cottage cheese, well-blended
1 c Cheddar cheese, shredded
Melt
margarine in a 9- x 13-inch baking pan. Mix together cornmeal, flour,
broccoli, onion, eggs, and cottage cheese. Pour batter over
margarine. Sprinkle with cheese. Bake for 35 minutes in an oven preheated to 375
degrees. Check center for doneness. Note:
recipe can be halved for a smaller loaf to fit a 9- x 9-inch pan.
Buttermilk Biscuits
2 c GF baking mix
2 1/2 t GF baking powder
1/2 t baking soda
1 t non-iodized salt
1/3 c Crisco [or lard]
3/4 c buttermilk
Sift together the dry ingredients. Cut in the shortening with a pastry blender or a fork until the mixture resembles coarse crumbs. Add buttermilk and stir until dough follows fork around the bowl.
Turn
onto lightly floured board or paper. Knead a few times. Pat to about
one half inch thick. Cut with glass or jar ring. Bake on a
non-greased pan in a 400-degree oven for 15 to 18 minutes.
Caramel French Toast
For this French toast, I typically use Sour Dough Baguettes; these loaves provide smaller slices and hold together well.
1/2 to 3/4 c GF brown sugar
1/4 c butter [or margarine]
2 T corn syrup
3/4 c pecans, chopped
12 to 18 1/2-inch slices of sour dough bread [2 baguettes from Ener-G Foods]
2 eggs, beaten
3/4 c milk [or half and half]
1 t vanilla flavoring
1 t cinnamon
1/4 t nutmeg
In a saucepan, stir together brown sugar, butter, and corn syrup. Heat and stir until butter is melted and sugar is dissolved. Pour into 2- or 3-quart rectangular baking dish. Sprinkle with half of the pecans.
Arrange half the bread slices in a single layer in the dish. Sprinkle with remaining pecans and top with a second layer of bread slices. In a medium bowl, mix together eggs, milk, and vanilla. Pour over bread. Sprinkle cinnamon and nutmeg over bread. Cover and refrigerate for overnight.
Bake in a preheated 350-degree oven for 35 minutes. Top bread slices should be lightly browned. Remove from oven. Cool for 6 to 8 minutes. Remove servings with a wide spatula and invert onto serving plates. Using a spoon, scrape out some of the syrup and pecans and place on top of the serving.
Comment: For
the celiac, this is a nice substitute for caramel cinnamon rolls. And,
both celiacs and non-celiacs enjoy this breakfast delicacy. If served with
the nuts and caramel sauce on the bottom [on the plate], I have drizzled a
powdered sugar glaze over the top. Mix one cup powdered sugar, three
Tablespoons of butter or margarine, a few drops of vanilla and four Tablespoons
of cream cheese in a 6 x 6-inch plastic bag. Squeeze and mix with your
hands; when combined, cut off a small corner and drizzle on to bread
servings. Add a few shakes of cinnamon sugar laced with a bit of
nutmeg.
Chocolate Shortbread
This bread can be made into a cookie or works well as a small muffin when a small tin is used. For the shortening, I have used margarine or Crisco as a substitute for the butter. In order of preferred shortening, I would rate butter at the top with the next choice being Crisco.
1 c butter [margarine or Crisco]
1/3 c baking cocoa with a dash of non-iodized salt
2/3 to 3/4 c powdered sugar [confectioner's sugar]
1 1/2 c GF baking mix
In a large mixing bowl, cream butter until light and fluffy. Blend in the remaining ingredients. Chill for an hour or for overnight. For a cookie, drop by rounded teaspoonfuls about 2 inches apart on a cookie sheet greased with a solid shortening. For muffins, mound 2 rounded teaspoonfuls into each muffin pan greased with a solid shortening. Bake for 20 minutes in a 300-degree oven or until set. Let stand for 6 to 8 minutes before removing from the cookie sheet or from the muffin tin.
Variations: Add 1/2 c of finely grated nutmeats. Make a sugar syrup
glaze with 3/4 c water, 1/2 c white granulated sugar and 2 T Nutella or 3
squares of a Hershey bar. Drizzle on and spread on the glaze when the
breads are still warm. Instead of a sugar glaze, use warmed
Nutella.
Coffee Cake Filling
Cream cheese with a fruit makes up an excellent filling for a bread dough coffee cake. Try raspberries, strawberries, apples, pears, peaches or cranberries with the following recipe:
1 8-oz pkg cream cheese, softened
1/4 c white granulated sugar
2 t grated orange or lemon peel
1 egg
1 pt [or more] raspberries
Put in
the dough [9- x 13-inch baking pan] spread on the filling. Bake according
to directions for baking mix being used. Remove from oven. Drizzle with a
glaze or sprinkle with powdered sugar at serving time.
Corn Bread [for a mold]
This recipe makes a crustier, stiffer product. I use it with a shortbread Hartstone mold or with a cast iron corn bread mold. If you have the opportunity, collect dried sweet corn ears from the last of the summer patch to be ground later for an excellent grade of corn meal.
1 c yellow corn meal 2 T white granulated sugar
1 c GF baking mix 2 T corn oil
3 1/2 t GF baking powder 2 eggs
1 t salt 1 c milk or milk substitute
Sift corn meal and flour mix together, then add baking powder, salt and sugar and sift again or whisk together. Add beaten eggs, corn oil and milk and beat thoroughly. Press dough into shortbread or cast iron mold that has been brushed with either corn or olive oil. Bake at 400 degrees for 15 to 20 minutes. Allow to cool; then un-mold onto a serving plate.
Comments: For either a
brick or cast iron mold, I have found olive oil to work best to season and to
give it a patina. If you choose not to use a mold for baking, this recipe
does well for a batch of 10 to 12 corn muffins. In a campfire, this recipe
did well baked in a covered cast iron skillet set on bricks at the edge of the
fire. When available, I prefer to use buttermilk as the liquid for
cornbread. An addition of chopped onion, 3/4 cup of green chilies, drained
and finely chopped is excellent in this recipe. Other additions that are
equally good include grated sharp cheese and creamed corn.
Cranberry Shortcakes
These orange-flavored biscuit cakes with cranberry and nut topping are baked in a brown sugar-orange syrup. Baked in a 9- x 13-inch pan, the biscuits can be cut into 3- to 4-inch squares. Serve warm with a pat of butter and a generous addition of orange sauce. Or, serve in a dish with plain cream or with whipped cream. Excellent with half 'n half.
2 to 4 t grated orange rind
1/2 c tap water
1/2 c orange juice
1/2 c white granulated sugar
2 T GF brown sugar
1/4 c butter
1/4 t nutmeg, ground
2 c GF baking mix
4 t GF baking powder
1 t baking soda
1/2 t non-iodized salt
1/4 + c solid shortening such as Crisco
3/4 c orange juice
1/4 c cranberry sauce, fresh cooked or canned
1/2 c walnuts, chopped
Combine water, orange juice, sugar, and brown sugar in a saucepan. Simmer for 5 minutes. Remove from heat and add butter and nutmeg. Pour this mixture into a 9- x 13-inch baking pan which has been greased with a solid shortening such as Crisco [grease lightly on the bottom; grease heavily on the sides].
Sift together the flour, baking powder, soda, and salt. Cut in the shortening with a pastry blender until particles are fine. Add the orange juice and stir until dough clings together. Knead and add extra flour to handle. Transfer dough to baking pan; push to all corners and sides of the pan.
Brush the top of the dough with orange juice, then put on a second topping of the cranberry sauce. Sprinkle with walnuts and orange rind. Bake in 375-degree oven for 15 minutes and then reduce heat to 350 to finish baking--usually 10 minutes. [baking time will depend on the flours used in the baking mix].
Comment: Instead of using the orange juice-brown sugar sauce for the pan,
substitute mincemeat. [your own homemade or prepared]. in the last
ten minutes of baking, add a cinnamon sauce such as the following: one cup
GF brown sugar; one half cup tap water; one half stick of margarine or butter;
and one teaspoon GF cinnamon. Bring to boil over Medium heat, stirring
constantly. Remove from heat and drizzle on baked dough. Save about
a third of the sauce to pour over servings in each dish. When partially
cooled, these squares come out nicely with the use of a spatula.
Cranberry Pumpkin Bread
This bread does well with fresh, frozen or dried cranberries. When cranberries go on reduced price sale, it's a good time to stock up the freezer.
1 3/4 c GF baking mix
1 c white granulated sugar
2 t GF baking powder
1/2 t baking soda
1/2 c corn oil
1 t GF cinnamon
1 t nutmeg, ground
1/2 t allspice, ground
1 c pumpkin, cooked, cooled
2 eggs
1 1/2 c cranberries, chopped
Preheat oven to 350 degrees. Grease an 8 x 4-inch loaf pan.
Combine dry ingredients in mixing bowl. Add remaining ingredients--except cranberries. Stir until dry ingredients are moist. Stir in cranberries. Spread dough evenly in loaf pan. Bake for 90 minutes. Check for doneness. Remove from pan and cool on wire rack.
Comment: Glaze with a mix of powdered sugar [juice, water or milk], two
Tablespoons of crushed cranberries, and two Tablespoons of butter or
Crisco. Can also bake in a 9 x 9 square pan and then use either a dusting
of powdered sugar or a glaze. My preference is to only grease the pan and
not to grease and flour; this allows the cranberries to show through and omits
the taste of browned flour on the edges. For a taste change, add one half
cup of grated orange peel to this recipe.
Arlene Stetzer, Trempealeau, WI
Cranberry Walnut Bread
1 1/2 c mashed bananas [2 medium bananas]
3/4 c GF brown sugar
1 t GF vanilla
2 eggs
1 1/2 c GF flour mix
3/4 t GF baking powder
1/2 t baking soda
1/4 t plain salt [not iodized salt]
1/4 c corn oil
1/2 c walnuts, chopped
1/2 c dried cranberries
Preheat oven to 350 degrees. Prepare pan with a solid shortening such as Crisco.
In bowl, combine bananas, brown sugar, and vanilla. Beat in eggs one at a time until mixture is smooth and creamy. In a second bowl, combine flour mix, baking powder, baking soda, and salt. Add banana mixture with oil to dry ingredients. Mix well. Fold in walnuts and cranberries. Pour batter into prepared pans; bake at 350 degrees for 50 minutes; test for doneness. With selected flours, the time may need to be extended to 60 or 65 minutes. After removing from oven, cool for 10 minutes before removing loaves from pans.
Doughnuts
This recipe works well in a mold and also in shallow pan cooking. This product freezes well. Sugar some of the doughnuts and frost some with either a vanilla or chocolate icing.
3 eggs
1 c white granulated sugar
1/3 c solid shortening, softened
3 c GF baking mix
1 c buttermilk
1 t baking soda
1 t GF baking powder
1/2 t non-iodized salt
1 t nutmeg, finely ground
Beat
the eggs with a fork; add sugar and beat; add softened shortening and combine
well. In a second bowl, mix baking soda into the buttermilk. Sift
the flour, baking powder, nutmeg, and salt together. Combine with a
whisk. Add egg/shortening mix to buttermilk; then add flour mix.
Combine with wooden spoon or with hands. Refrigerate dough for four hours
or for overnight. Shape into doughnuts or roll out to near one-inch
thickness and cut into doughnut shapes. Fry in corn oil or Crisco.
Turn twice. Sugar both sides or allow to cool and frost.
Bev Morkwed, LaCrosse, WI
Egg Bread [Ei Brot]
2 pkg regular dry yeast
1 T white granulated sugar
1/3 c warm water
3 T corn oil
3/4 c white granulated sugar
1 t kosher or non-iodized salt
3 eggs plus one egg yolk
4 c GF baking mix
1 1/2 c lukewarm water
1 egg white, beaten
3/4 c sesame seeds
Proof
yeast with sugar and warm water. Add with oil, sugar, salt, and beaten
eggs to 4 cups flour. Mix, knead, allow to rest a few minutes and form
into two loaves. Place loaves into bread pans greased with a solid
shortening such as Crisco. Allow to rise; brush lightly with beaten egg
white; sprinkle with sesame seeds. Bake in a 350-degree oven for 40
minutes.
Waltraud Hessler, Frondenberg, Germany
Gingerbread
1 stick butter [1/2 cup]
3/4 c molasses
1/2 c honey
1 c tap water [or milk or a fruit juice such as peach or pear]
1/2 GF brown sugar
1 egg
2 c GF baking mix
2 t GF baking powder
1 t baking soda
1 T ginger, finely ground
2 t GF cinnamon
1/2 t non-iodized salt
In a saucepan, combine butter, molasses, honey, and water. Heat just until the butter is melted and the mixture is blended. Do not boil. Stir during the melting of the butter. In a bowl, combine and beat brown sugar and egg until fluffy. In a second bowl, combine the remaining dry ingredients and mix well. Add the molasses mixture and blend; then add the egg mixture and blend. Work with mixture only until blended; do not over beat.
Pour mixture into 9- x 13-inch pan that has been well greased with a solid shortening such as Crisco. Bake in a 350-degree oven for 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm gingerbread with whipped cream or with a dusting of powdered sugar.
Comment:
Consider making a glaze of peach or pear juice with sugar, and a few shakes of
ginger and cinnamon. Heat to boiling; reduce heat to simmer for 2 to 3
minutes. Poke 20 to 30 holes in the top of the gingerbread and pour the
glace over the cake. Be sure to drizzle glaze along sides of gingerbread
so as to seal the entire loaf. For a sharper taste of ginger, add two
Tablespoons of grated ginger root to the batter before baking.
Grandma's Coffee Cake
This was the special coffee cake that my grandmother made when she had overnight guests. We continue to make it, but often substitute yogurt for the sour cream.
1 c butter or margarine [she used lard; I often use Crisco]
1 c GF brown sugar
2 c GF baking mix
1 t baking soda
1 c GF sour cream
1 c white granulated sugar
2 eggs, beaten
1/2 t non-iodized salt
Cream together the sugars and butter. Add the flour, and crumble the two mixtures together. [take out about a cup of the crumb mixture to use for the topping]. In a separate bowl, mix eggs, soda, salt and sour cream together. Add to the flour mixture.
Pour into a 9- x 13-inch baking pan which has been greased with a solid shortening such as Crisco. Level out the mixture and sprinkle with the cup of crumb mixture you have set aside.
Bake
in a 350-degree oven for 45 minutes. Test for doneness with the insertion
of a wooden pick.
Herbed Corn Bread
This corn bread is great served with a fowl--I serve it often with baked chicken and duck stuffed with sauerkraut. However, it also is a superior base for a bread stuffing recipe. This recipe makes about 8 cups of crumbled bread all ready for stuffing.
1 c cornmeal
1 c GF baking mix
4 t GF baking powder
1/2 t non-iodized salt
4 T white granulated sugar
2 eggs
4 T corn oil
1 c milk
1/3 c parsley, finely chopped
1 T dried sage, crumbled to coarse
In medium bowl, stir together cornmeal, flour, baking powder, salt and sugar. In small bowl, beat eggs and stir in oil, milk, parsley, and sage.
Stir
wet ingredients into dry; stir just to mix and turn batter into greased 8-
x 8-inch baking pan. Preheat oven to 400 degrees. Bake cornbread for 25 minutes
or until lightly browned. Allow to cool. Then crumble coarsely and
let stand overnight, covered loosely, to dry.
Herbed Shortbread
1/4 to 1/3 c walnuts or pecans
1/2 c Parmesan cheese
2 oz Cheddar cheese, shredded
1/4 cup butter
2/3 c GF baking mix
1/2 t sage, crushed and powdered
1/4 t GF dry mustard
1/4 t black pepper
Toast nuts in 350-degree oven for 5 to 6 minutes. Cool. Place in blender and process with cheeses and butter. Do on/off until mixture is crumbly. Add mixture to flour and seasonings. Mix into a dough. May need to begin with a heavy wooden spoon and then complete the process with your hands.
Divide
dough into four parts. With wax paper above and below, use a heavy glass
or rolling pin to shape each ball of dough into a round disk. Cut each
disk into 6 wedges. Using a spatula or hands, move each wedge to a
non-greased cookie sheet. Bake in a 375-degree oven for 6 to 8
minutes. Serve with a mixed fruit platter or with an herbed soup.
Pancakes
For persons who may be lactose intolerant, substitute orange juice for the milk and add a container of plain or fruited yogurt.
1 cup milk [or buttermilk]
1 egg
2 T corn oil
1 c GF baking mix
2 T GF baking powder
1/2 t baking soda
2 T white granulated sugar
1/4 t non-iodized salt
Combine ingredients and mix with a mixer or blender. Blend until
smooth. Cook pancakes on hot griddle or fry pan.
Arlene Stetzer, Trempealeau, WI
Peach Muffins
1 egg
1/2 c GF sour cream [or milk]
1/4 c corn oil
1 1/2 c GF baking mix
1/2 c white granulated sugar
2 t GF baking powder
1/2 t non-iodized salt
1 c fresh or frozen peaches, sliced and chopped
In a
bowl, beat egg; add sour cream and oil. Combine flour, sugar, baking
powder, and salt; stir into egg mixture just until moistened. Stir
in peaches. Fill muffin tins greased with a solid shortening such as
Crisco or paper-lined muffin cups three-fourths full. Bake in a 400-degree
oven for 20 to 25 minutes. Remove from pan to wire rack to cool.
Pecan Muffins
1 c GF brown sugar
1 c pecans, chopped
2 eggs, beaten
1/2 c GF baking mix
2/3 c butter or margarine
Combine sugar, flour, and pecans and set aside. Combine butter and eggs, mix well. Stir egg mixture into flour mixture just until moistened.
Fill
mini-muffin cups 2/3 full. [best to use paper liners within muffin cups]. Or, grease
the muffin cups liberally with a solid shortening such as Crisco. Bake in
a 350-degree oven for 20 minutes. Usually makes about 3 dozen.
Pepper Bread
This is a combo yeast/batter bread. Do it with one rising and no kneading or punching down. It slices reasonably well and is great with ham and cheese sandwiches. And, of course, BLTs. [open-face with cucumbers and regular mayonnaise]
1 pkg regular dry yeast
1/2 c warm water to proof the yeast
1 T white granulated sugar
2 c GF baking mix
1 full t black pepper
1/2 t non-iodized salt
1 t GF baking powder
1 8-oz carton GF sour cream
1 egg
3/4 c Cheddar, Gouda, or Edam cheese, shredded
Grease liberally a 9- x 5-inch baking pan with a solid shortening such as Crisco. Set aside.
Dissolve yeast in warm water with sugar. In a large bowl, stir together half the flour, sugar, pepper, salt, and baking powder. Add sour cream, egg, and the yeast mixture. Beat with a mixer on low for 30 seconds. Beat on high for 3 minutes. Using a wooden spoon, stir in cheese and the remaining flour. Spoon batter into prepared pan. Cover and let rise in a warm place. Takes 50 to 60 minutes.
Bake in a 350-degree oven for 35 to 45 minutes or until golden and toothpick inserted in center of bread comes out clean. Do not under-bake. With the prepared pan, this loaf will come right out of the pan. Cool on wire rack for 45 minutes. While it is excellent warm, it slices better when allowed to cool completely and has spent a night in the refrigerator.
Comment: I like using one half cup cottage cheese in this recipe as an
additional binder. And, if available, I add two egg whites stiffly beaten
with the wet ingredients. I then use the egg yolk with water as a wash for
the top of the bread when removed from the oven. Brush on the egg yolk and
return to oven for 3 to 5 additional minutes.
Poppy Seed Banana Bread
On the days that you need just a bit more than banana bread, the few extra seasonings in this basic recipe for banana bread may suit your fancy.
1 c poppy seed
2 c GF baking mix
1/2 c fine corn meal [or corn flour]
1 t non-iodized salt
1 1/2 t GF baking powder
1 t baking soda
1/2 white granulated sugar
1 t orange zest, chopped extra fine
1/4 t GF cinnamon
1/2 t Allspice, ground
3 T corn oil
3 T oleo, butter or Crisco
4 ripe bananas, pureed or mashed with a fork
2 eggs, beaten
1/3 c buttermilk plus 4 T powdered buttermilk
Mix
all of the dry ingredients. Add the remaining ingredients. Blend
well. Grease two loaf pans with a solid shortening such as Crisco.
Preheat oven to 350 degrees. Bake for 50 minutes. Check for
doneness. Recheck centers. May need to bake an extra 10 to 15
minutes. Remove from oven. Allow to cool for 6 to 8 minutes.
Loosen ends and sides of loaf. Move to rack to finish cooling. When
cooled, store in plastic bags and refrigerate. Warm slices after cutting
in the microwave or oven. [Cold bread will cut better if a warmed knife is
used]. This bread toasts well.
Prune Bread
2 c GF baking mix
1/2 t non-iodized salt
1 t GF baking powder
1 t baking soda
3/4 t cinnamon, ground
1/4 c butter, margarine, or solid shortening such as Crisco
3/4 c GF brown sugar
1 egg
1 c buttermilk
1 8- to 12-oz pkg pitted prunes
2/3 c walnuts, chopped
Stir together flour, salt, baking powder, soda, and cinnamon until thoroughly blended. Set aside. In a separate bowl, beat together butter and brown sugar until creamy. Add egg and beat again. Alternately add flour mixture and buttermilk to creamed mixture. Add prunes and nuts; stir until well-blended.
Spoon
into well-greased [heavily greased] 9- x 5-inch loaf pan. Bake in a 350
degree oven for one hour and 10 minutes or until bread begins to pull away from
sides of pan and a wooden pick inserted in center comes out clean. Do not
under-bake. Allow to cool in pan for 10 to 12 minutes before turning out
on rack to cool completely. Wrap and store in refrigerator for one day
before slicing.
Raisin French Toast
The first half of the raisin bread loaf, I like to enjoy toasted with a bit of butter or margarine and a homemade jam. The last half of the loaf just has to be predestined to a version of this recipe for French Toast.
1 ripe banana, peeled
2 t orange juice concentrate
4 slices of GF cinnamon raisin bread
2 egg whites
1/4 c milk or half 'n half
1/4 c yogurt, plain or skimmed off a fruited one
1 1/2 T maple syrup [or honey]
1 t butter
In a
small bowl, mash the banana with a fork. Stir in the orange juice
concentrate. Mix lightly. Spread the banana mixture over 2 slices of
bread; top with the remaining 2 slices forming 2 sandwiches. In a pie
plate, whisk together the egg whites until beginning to become foamy; add the
milk or half 'n half. Add the sandwiches and soak for a minute or
so. Turn the sandwiches over and soak the other side for a minute.
In a small bowl, stir together the yogurt and maple syrup. In a skillet,
melt 1/2 teaspoon butter over Low heat. With a spatula, place the
sandwiches in the pan and cook until the underside is browned. [takes 5 to
7 minutes]. Lift the sandwiches, add another 1/2 teaspoon butter.
Turn over the sandwiches and brown the other side. Flip back to re-warm
the first side. Serve.
Rhubarb Bread
1 1/2 c GF brown sugar
2/3 c corn oil
1 egg
1/2 t non-iodized salt
1 c sour milk
1 t GF vanilla flavoring
1 1/2 c rhubarb, diced
2 c GF baking mix
1 t GF baking powder
1 t baking soda
1/2 c nuts, chopped
Mix
ingredients in the order given. Divide dough into two small loaf pans that
have been well-greased with a solid shortening such as Crisco. Bake in
350-degree oven for 45 to 55 minutes. Or, until bread begins to pull away
from sides of the pan and a wooden pick inserted in the center comes out
clean. Cool loaves in pan for 8 to 10 minutes before removing from
pan. Move to rack to complete cooling.
Saffron Bread
Saffron may be the world's most expensive spice. The dictionary describes saffron as aromatic and pungent. Saffron consists of the stigmas of small, purple crocus [crocus sativus] flowers and must be picked by hand. If you had an English grandmother, there must be saffron bread.
1 1/2 c raisins, soaked in hot water
1/2 c boiling water
1/8 t powdered saffron [or 1/16-oz threads], or less
1 1/2 pkg regular yeast
3/4 c white granulated sugar
2 large eggs
1 1/2 t lemon flavoring
1/2 can evaporated milk [about 5 ounces]
1 stick butter or margarine, room temperature
1/2 t non-iodized salt
4 c GF baking mix
Optional: a scant one fourth cup citron [depending on your grandmother's recipe, citron is allowed or not allowed].
Plump the raisins by soaking them in hot water, just enough to cover the raisins for 10 minutes. Drain well and set aside.
Combine the saffron with the boiling water in a mixing bowl. Let stand as if making tea. When this water is cooled to just warm temperature, add the yeast with one to two Tablespoons of the sugar and let stand for four to five minutes. [And do as grandmother did, stir it up with your finger].
Add sugar, eggs, lemon flavoring, evaporated milk, butter, salt and about half the flour. Mix until smooth. Continue adding flour until a dough forms. Add raisins and citron to the dough. Transfer dough to a lightly floured board and knead until smooth.
Divide dough into two pieces, shape into small loaves and place in two bread pans greased with a solid shortening such as Crisco.
Allow
to rise in a warm place. Bake in a 350-degree oven for 35 to 40 minutes or
until loaves test done. Avoid over-baking a rice flour baking mix which
may dry out the loaves.
Scotch Shortbread
This bread bakes well in a designer pie plate or mold. The hearts and flower designs of the plate will show through well. Only a light greasing with a solid shortening such as Crisco is needed to work this bit of magic. Also does very well in a typical metal pie pan.
1/4 lb plus 3 T butter at room temperature
1/2 c powdered sugar [confectioner's sugar]
1 1/2 c plus 2 T GF baking mix
pinch of kosher or non-iodized salt
Cream butter, add sugar gradually and beat until fluffy. [use the electric mixer on medium speed]. Sift flour and salt into creamed mixture and blend thoroughly with your hands.
Press dough into designer pie plate or regular heavy metal 9-inch pie pan that has been lightly greased with a solid shortening such as Crisco. Prick surface in several areas with a fork or pick. If using a non-designer plate, mark into wedges, cutting about halfway through the dough.
Bake
until firm when pressed gently in the center. About 50 minutes in an oven
which has been preheated to 325 degrees. The shortbread should not be
browned. If using a metal pan, bake on the lower rack of the oven; if
using a crockery or glass plate, bake on the center rack of the oven. Cool
shortbread in the pan. To serve, place right-side up on a cutting board
and cut into wedges.
Soda Bread
Soda breads require a light hand. Mix only enough to moisten the ingredients and knead only briefly until the loaf is almost smooth. Over-mixing and over-kneading makes for a tough, chewy loaf. The goal is a tender loaf and slices that break easily.
2 c GF baking mix
1 t baking soda
1 t GF baking powder
1/4 t non-iodized salt
3 T butter or margarine
2 eggs
1/4 c buttermilk
2 t GF brown sugar
1/3 c raisins
Mix flour with baking soda, baking powder, and salt. Cut in butter with a pastry blender to make a mixture that resembles coarse crumbs. Make a well in the center of the mixture.
In another bowl beat one of the eggs. Stir in buttermilk, brown sugar, and raisins; add to flour mixture. Stir lightly and only until dry ingredients are moistened.
Transfer dough to a lightly floured work surface. Gently knead the dough until almost smooth--8 to 10 strokes.
Bake
either as a loaf in a greased loaf pan or on a greased cookie sheet. Beat
remaining egg and brush over loaf [or flat bread]. Bake in a 375-degree
oven for 35 minutes or until loaf is golden.
Sour Cream Onion Bread
This recipe does better when baked in small loaf pans or when made into a flat bread either on a cookie sheet or in an iron skillet.
2 c GF baking mix
1 c onion, finely chopped
2 T corn oil
2 pkg regular yeast
3/4 c warmed water
1/2 c GF sour cream
1 egg, beaten
2 T poppy seed
Grease bread pans or skillet with a solid shortening such as Crisco. In a saucepan, cook onions until tender. Reserve one-fourth of the onions for topping.
In a large bowl, combine flour, yeast dissolved in warm water, sour cream and about three fourths of the onions. Turn dough onto lightly floured surface. Knead dough until smooth. Cover and allow to stand for a few minutes. Turn dough onto floured surface. Divide into 4 pieces if using baking pan. Or, flatten into skillet or onto cookie sheet.
Brush
each loaf with beaten egg. Make a cut into the center of each loaf; fill
each cut with reserved onion; sprinkle tops with poppy seed. Cover loosely
with plastic wrap and towel. Place in a warm place to rise for thirty
minutes. For a skillet flat bread, bake for 20 to 25 minutes in oven which has been preheated to 375 degrees. May need to bake to full 25 minutes for
the small loaves. Observe loaves for doneness. Loaves should sound
hollow when tapped.
Sourdough Pancakes
1 c GF baking mix
1 c tap water
1 c sourdough starter
1 egg
2 T corn oil
1/2 t non-iodized salt
3 to 4 Tablespoons white granulated sugar
1 t baking soda
Combine all ingredients in a non-metal mixing bowl. Stir with a wooden
spoon [not metal]. Mix well, but do not beat. Fry pancakes on a
griddle that has been preheated to 400 degrees.
Sourdough Starter
Maintaining a sourdough starter is a weekly task. And, it also needs to be used and "watched." A part of keeping a sourdough starter is the fun of sharing. For most cooks, it is helpful to do a bit of research at the local library on bread starters, their care and keeping. Look also for materials from several different countries to learn more tricks of this trade. Call your local Extension Service Office to obtain their folder on Sourdough Starters and its accompanying set of recipes. Find a sourdough cook in your neighborhood or area; try new combinations of flours. As is the case with most basics such as starter, each cook appears to have their unique recipe for the starter and has learned the techniques for good management. As my German grandmother shared, "It is very easy to begin a starter; it is very difficult to maintain one."
1 envelope of dry yeast [if available, 1 cake of dry compressed yeast]
2 cups warm water
2 cups of a GF flour [I used 2 parts rice, 1 part potato, and 1 part tapioca] I maintain a mix of these flours and use it for the additions required.
Combine yeast, water, and flour in a large glass or ceramic mixing bowl. Mix until blended.
Let stand uncovered in a warm [80- to 85-degree] place for 48 hours. Stir two or three times during this time.
To use, stir to blend ingredients. Pour off as much starter as the recipe requires.
Replenish the starter every two weeks by adding equal parts flour and water. Stir and let stand a few hours or until mixture bubbles again. Cover loosely and refrigerate. [Do not store a starter in a sealed jar. Repeat: Do not store a starter in a sealed jar]. My good neighbor missed the point of active yeast increasing with additional cells. Her starter jar exploded in the refrigerator onto company salads and desserts.
If starter gets too sour, add one cup flour and one cup water; mix thoroughly. Pour all but one cup of this mixture down the drain or share with friends. Let the remaining cup of starter stand a day or so before using. This is called "sweetening" or "freshening" the starter.
Sour dough breads,
sourdough coffee cakes, and sourdough pancakes are the basics for starter
use. The recipes for sourdough chocolate cake and sourdough spice cake
represent superb products.
Spoon Bread
Most Southern cooks have their own family recipe for spoon bread. And, most are unique because of differing amounts of the basic ingredients or because of the different seasonings. For the celiac cook, it is worth the trip to the library reference section to copy off a half dozen more variations of spoon bread. Or, check with your Texas cousin.
2 1/2 cups milk, scalded
1 c white cornmeal
1 t non-iodized salt
2 T butter, margarine or Crisco
1 c Cheddar cheese, grated
1/4 c green chilies, drained, finely chopped
4 eggs, separated
In a
medium saucepan, combine milk and heat just to scalding. Add the cornmeal
and salt and stir. Continue cooking over Low heat, stirring constantly
until thickened. Add butter, cheese, and chilies. Cool. Stir
in beaten egg yolks. Fold in beaten egg whites. Pour into a two
quart casserole that has been liberally greased with a solid shortening such as
Crisco. Bake in a 400-degree oven for 35 to 40 minutes or until set.
Serve hot with butter. Or, with a thin jelly or fruit syrup.
Sweet Potato Bread
This bread is excellent warmed, slathered with butter and drizzled with a bit of honey [or sprinkled with brown sugar]. For easier slicing, wrap loaf and store overnight in the refrigerator or a cool place. Bread mellows over time and keeps for several days--even with the use of a rice flour.
1 1/2 c GF baking mix
2 t GF baking powder
1 t baking soda
1 t nutmeg, ground
1/2 t GF cinnamon
1 c white granulated sugar
2 eggs, beaten lightly
1/2 c corn oil
2 T milk [or fruit juice]
2 to 3 T liquid or granular pectin
1 c sweet potatoes, cooked, mashed
1 c pecans, chopped
1/2 c golden raisins
Preheat oven to 325 degrees. Grease 8 x 4-inch loaf pan with a solid shortening such as Crisco. Stir together [with a whisk] the flour, baking powder, soda, nutmeg and cinnamon. With a spoon, stir in sugar, eggs, oil, milk and pectin. Blend well. Stir in sweet potatoes, pecans, and raisins. Pour into loaf pan. Bake for 1 hour and 10 minutes. Check for doneness. [typically needs to bake 15 extra minutes for center of loaf to be done]. Cool in pan for 15 minutes. Remove from pan and cool bread on a wire rack.
Comment: It is my feeling that this bread bakes best with the use of an
aluminum tent over the pan. I take the tent off at the time of testing for
doneness. Whether or not to use xanthan gum with this recipe remains a
question; I have tried both pectin and xanthan and feel that pectin may be the
better choice.
Tex-Mex Corn Bread
I've done the best in making this bread gluten-free with the use of an iron skillet as the baking pan. I have also liked using 5-inch ramekins. But the pie wedges of bread from the iron skillet remain the favorite.
1 1/2 c GF baking mix
3/4 c yellow cornmeal
3 T while granulated sugar
2 t GF baking powder
1 t baking soda
1 t non-iodized salt
1 1/3 c buttermilk
1 large or 2 small eggs
3 T corn oil or 3 T Crisco, melted
3 T green onion, chopped
3 T jalapeno peppers, minced
1 c corn kernels [or 3/4 c creamed corn]
3 to 4 T Monterey Jack cheese, shredded
Preheat oven to 425 degrees. Grease a 10 or 12-inch iron skillet or other heavy baking pan.
In a large
bowl, combine the flour, cornmeal, sugar, baking powder, soda, and salt.
In a medium bowl, whisk together the buttermilk, egg, and shortening. Stir
in the onion and jalapeno peppers. Fold in the corn; spoon the batter into
the skillet and sprinkle with cheese. Bake for 25 minutes or until golden
brown. Check for doneness--especially in the center. Note that some
flour mixes may be completely baked in a shorter time. Remove from
oven. Allow to cool for 2 to 3 minutes. Cut into pie-shaped
wedges.
Tomato Bread
This recipe uses corn flour which is a fine grind of corn, not corn meal. It can be varied and made into a polenta; most gluten-free baking mixes will do well as substitutes for corn flour. However, corn flour bread is excellent with the tomato and pepper added.
2 c corn flour, finely ground
1/2 t non-iodized salt
2 t GF baking powder
1 t baking soda
1/2 green pepper, finely chopped
4 green onion, finely chopped
2 eggs
1 c canned tomatoes, crushed [or fresh tomatoes, crushed]
1/2 c milk [or potato water or vegetable broth]
1/4 c olive oil
a few shakes of pepper
1 c tap water
Mix dry ingredients and whisk to combine. In a separate bowl, mix all other ingredients with a wooden spoon and add to flour mixture.
Bake in
well-greased muffin or tart pans. Bake in a 350-degree oven for 25 to 30
minutes or until wooden pick tests done. Serve with soup or as a cucumber
or vegetable sandwich with sour cream or yogurt as the spread. Works well
with a tomato slice, a shake of salt and pepper and a spread of
mayonnaise/horseradish.
Zucchini Bread
2 c GF baking mix
1/2 c cocoa powder [baking cocoa]
2 t GF baking powder
1 t baking soda
1/2 t non-iodized salt
1 t GF cinnamon
3/4 c butter, margarine or Crisco
2 c white granulated sugar
3 eggs