Breads

	White Sandwich Bread
	Brown Bread
	Hamburger Buns
	Scones (Fry Bread)
	Dinner Rolls

	Biscuits, Dumplings, & Crackers
	Corn Bread
	Zucchini Bread
	Banana Bread
	Stuffing

White Sandwich Bread

1 1/2 cups rice flour
1 1/2 cups tapioca starch
2 Tbsp sugar
1 Tbsp xanthan
1 Tbsp dry yeast
1 tsp salt
1 large egg
2 Tbsp oil
1 tsp apple cider vinegar
1 1/3 cup warm milk substitute
vegetable oil (or melted margarine) for brushing on top

Preheat oven to 350 F.
Combine rice flour, tapioca starch, sugar, yeast, xanthan, and salt in a heavy-duty mixer.
Mix in egg, oil, vinegar and milk substitute. Beat on high speed for 3 minutes to increase air volume in the dough.
Spoon dough into an oil sprayed 8x4 inch loaf pan.
Let rise on top of warm oven for 30 minutes or until dough doubles in size.
Brush the top of the loaf with vegetable oil (Don't skip this step with this recipe or the crust will be dry and chalky). Bake at 350 F for 50-60 minutes.

Note: If not eaten within 24 hours, bread may be sliced and frozen. Removed one slice at a time from freezer as needed. Defrost frozen bread (in microwave) before toasting.

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Brown Bread

2 1/2 cups bean flour blend
2 Tbsp sugar
1 Tbsp xanthan
1 Tbsp dry
active yeast
1 tsp salt
1 egg + 3 egg whites
2 Tbsp oil
1 tsp vinegar
1 cup warm milk substitute

Preheat oven to 375 F.
Combine flour, sugar, xanthan, yeast and salt in a mixing bowl.
Add eggs, oil, vinegar and warm milk substitute to mixing bowl. Beat at high speed for 3 minutes. Scoop dough into an oil sprayed 8 inch x 4 inch bread pan.
Let dough rise on top of warm oven, covered with a towel for 30-45 minutes.
Bake for 50 minutes. Do not under bake. (For a lighter crust, you may set a piece of foil over the top of the loaf during last half of baking time.)

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Hamburger or Hot Dog Buns

1-1/2 cups rice flour
1-1/2 cups tapioca starch
2 Tbsp sugar
1 Tbsp xanthan
1 Tbsp dry yeast
1 tsp salt
1 large egg
2 Tbsp oil
1 tsp apple cider vinegar
1 1/3 cup warm milk substitute
vegetable oil for brushing on top

Preheat oven to 350 F.
Combine rice flour, tapioca starch, sugar, yeast, xanthan, and salt in a heavy-duty mixer.
Mix in egg, oil, vinegar and milk substitute. Beat on high speed for 3 minutes to increase air volume in the dough.
Spoon dough into oil sprayed hamburger or hot dog bun pan.
Let rise on top of warm oven for 30 minutes or until dough doubles in size.
Brush buns with oil (Don't skip this step with this recipe or the crust will be dry and chalky). Bake at 350 F for 20 to 25 minutes.

Note: Hamburger and Hot Dog Bun Pans are available on-line from the Baker's Catologue.

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Dinner Rolls

1-1/2 cups rice flour
1-1/2 cups tapioca starch
2 Tbsp sugar
1 Tbsp xanthan
1 Tbsp dry yeast
1 tsp salt
1 large egg
2 Tbsp oil
1 tsp apple cider vinegar
1 1/3 cup warm milk substitute

Preheat oven to 350 F.
Combine rice flour, tapioca starch, sugar, yeast, xanthan, and salt in a heavy-duty ixer.
Mix in egg, oil, vinegar and milk substitute. Beat on high speed for 3 minutes to increase air volume in the dough.
Spoon dough into oil sprayed 12-muffin tin. Let rise approximately 45 minutes on top of a warm oven or until dough doubles in size. Brush the top of the loaf with vegetable oil (Don't skip this step with this recipe or the crust will be dry and chalky).
Bake for 20 to 25 minutes.

Orange Rolls: Combine 1/2 cup sugar with the grated rind of one orange. Add sugar mixture to dry ingredients. After baking, frost rolls with butter cream frosting.

Cinnamon Rolls: Combine 1/2 cup brown sugar with 1 1/2 tsp cinnamon. Add sugar mixture to dry ingredients along with 1/2 cup raisins, if desired. After baking, frost rolls with butter cream frosting.

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Scones (Fry Bread)

WET INGREDIENTS:
2 large eggs
3/4 tsp cider vinegar
3 Tbsp vegetable oil
1 cup very warm milk substitute
DRY INGREDIENTS:
1 1/3 cups white rice flour
1/3 cup potato starch
1/3 cup tapioca flour
1/4 cup cornstarch
2 Tbsp sugar
2 tsp xanthan gum
1 tsp salt
2 1/4 tsp dry yeast
vegetable oil for frying

In a large bowl, mix eggs, vinegar, oil and milk substitute.
In a separate bowl, combine flours, xanthan, sugar, salt, and yeast. Add dry ingredients to the wet ingredients and mix well.
Heat about 1/4 - 1/2 inch of oil in a large frying pan. Drop heaping tablespoons of dough into hot oil.
Cook briefly, then flip each scone and press down with back of spatula to flatten the scones. Cook and flip once more till both sides of scone are golden brown.

Makes 12 scones.

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Biscuits, Dumplings, & Crackers

1 1/2 cups rice flour blend
2 tsp baking powder
1 tsp xanthan
1 tsp salt
2 eggs
1/3 cup oil
1/4 cup milk substitute

Combine flour mix, baking powder, xanthan gum, and salt. Set aside.
Mix eggs, oil and milk substitute. Pour over dry ingredients. Mix by hand.

DROP BISCUITS: Spoon dough onto oil sprayed cookie sheet. Bake at 350 F for 10-12 minutes or until lightly browned. Makes 12 biscuits.

DUMPLINGS: Spoon dough into a bubbling, hot stew. Cook covered for 10-12 minutes. Remove pot from stove and leave the cover on for ten minutes more. Makes 12 dumplings.

CRACKERS: Roll out biscuit dough to about 1/8 inch on an ungreased baking sheet. Sprikle dough with liberal amounts of gf flour as you roll to keep the roller from sticking. Slice into rectangles, prick with a fork and bake for about 20 minutes at 375F.

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Corn Bread

1 cup cornmeal
1 cup rice flour blend
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp xanthan
1 tsp salt
1 egg
1/3 cup oil
1 cup milk substitute

Combine cornmeal, flour, sugar, baking powder, xanthan, and salt in a large bowl.
Mix in eggs, oil, and milk substitute by hand with a large spoon.
Pour into an oil sprayed pan and bake at 350 F for 15-20 minutes for muffins or 30-35 minutes for a square pan.

Makes one 8" square pan or 12 muffins.

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Zucchini Bread
Marlene Herron

1 cup granulated sugar
1 cup brown sugar
3 cups rice or bean flour blend
1 1/2 tsp xanthan gum
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground soda
1/4 tsp baking powder
3 eggs, lightly beaten
1 cup vegetable oil
2 tsp vanilla
2 cups shredded zucchini, packed
1 cup chopped walnuts or pecans (optional)
1 cup raisins (optional)

Combine sugars, rice flour, potato starch, tapioca starch, Xanthan gum, salt, cinnamon, soda and baking powder.
Add remaining ingredients and blend well.
Pour into two greased and lightly rice-floured 8x4x2-inch loaf pans.
Bake at 350 degrees for 60 minutes or until tests done.

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Banana Bread

1 1/2 cups mashed ripe bananas
1/3 cup oil
2 eggs, lightly beaten
2 cups rice or bean flour blend
3/4 cup brown sugar
1 1/2 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2/3 cup chopped walnuts (optional)

Mix mashed bananas, oil, and eggs together in a large bowl and beat well.
In a separate bowl, combine gluten-free flour mix, brown sugar, xanthan gum, baking soda, baking powder, and salt. Stir into banana mixture. Stir in chopped walnuts if desired.
Pour into oil sprayed loaf pan (or four 2x5 mini loaf pans). Bake at 350 degrees for 60 minutes (45 minutes for mini-loafs) or until a toothpick inserted in the center comes out clean.

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Stuffing

4 Tbsp margarine
1 small onion, chopped
1 stalk celery, chopped
4 cups small torn pieces of toasted bread
1/2 cup chicken bouillon broth
1 tsp ground sage
1/2 tsp ground thyme
1/4 tsp garlic powder
1/2 tsp salt
1/8 tsp pepper

Sauté onion, celery and margarine in a large pot.
Stir in remaining ingredients and heat to warm through.

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