Recipes

Gluten Free Flour Mixture
3 cups white rice flour
3 cups brown rice flour
1 cup potato starch
2 cups tapioca flour
*For every 1 1/2 cups of flour used in baking recipes, add 1 teaspoon of xanthan gum

Gluten Free Bread
1 1/2 cups lukewarm water
1 tablespoon yeast
2 tablespoons butter/margarine, melted
1 teaspoon vinegar
2 whole eggs
1 egg white
3 cups gluten-free flour mix
2 teaspoons xanthan gum
1 1/2 teaspoon salt
2 tablespoons sugar

Preheat oven to 400°F
Handmixing:
In the bowl of a heavy duty mixer, place flours, xanthan gum and salt. Blend with mixer on low.
Dissolve the sugar in the water and add the yeast. Wait until the mixture foams slightly, then blend into the dry ingredients. Add the butter, eggs and vinegar. Beat on high speed for 3 minutes.
To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French bread pans. Slash diagonally every few inches.
Cover dough and let rise in a warm place until doubled in bulk, about 20 – 25 minutes. Bake 40 – 45 minutes. Makes 2 loaves.

OR
Put all the ingredients in the bread maker on the dough cycle for 1 1/2 hours and then remove and place in loaf pan. Place in the oven and allow it to rise while pre-heating.

Gluten Free Bagels
1 1/2 cups gluten free flour
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1 1/2 tablespoons sugar
1 cup lukewarm water
1 tablespoon yeast
1 egg
1/2 teaspoon vinegar or 1 teaspoon dough enhancer
3 tablespoons butter

Preheat oven to 375°F
Mix together the flour, baking powder, xanthan gum and salt and set aside.
Add 1 teaspoon of the sugar to the water and stir in the yeast. Seat aside.
In a mixing bowl, blend together, using a mixer at low speed, the remaining sugar, egg, butter, vinegar and yeast water. Beat in half the flour mixture. With a spoon, stir in the remaining flour and beat until smooth.  Grease 6 English muffin rings and place them on a greased cookie sheet. Pour batter into the rings.
Cover and let rise in a warm place until batter doubles – 40-45 minutes for regular yeast, 20-25 minutes for rapid rise. Bake for 18-20 minutes, until browned lightly and pulled away from rings.

Gluten Free Pizza Crust
1 tablespoon dry yeast
2/3 cup brown rice flour (or gram flour or fava bean flour)
1/2 cup tapioca flour
2 tablespoons powdered milk or non-dairy powdered coffee creamer (or 2 tablespoons gluten free flour)
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavoured gelatine
1 teaspoon Italian seasoning
2/3 cup water (110°F)
1/2 teaspoon sugar (or honey or agave syrup)
1 teaspoon olive oil
1 teaspoon cider vinegar

Preheat oven to 425°F
In a medium bowl, using regular beaters, blend all ingredients on low speed. Then beat on high speed for 3 minutes. (If mixer bounces around bowl, dough is too stiff). Add water, 1 tablespoon at a time until dough does not resist beaters.
Put mixture on lightly greased 12 inch pizza pan or 11 x 17 pan for deep dish version. Liberally sprinkle rice flour on dough, then press dough into pan. Continue to sprinkle with flour to prevent sticking to hands. Make edges slightly thicker to hold toppings.
Bake for 10 minutes. Remove from oven and spread with sauce and toppings.
Bake for another 20 – 25 minutes or until top is nicely browned.

Source: Dr. Tara Clapp, Naturopathic Doctor

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