Gluten-Free Recipes for Breads
Banana BreadNovember 17, 2008
By Rachel Kay
- 2 cups Pre-Leavened Flour (I used Pamela’s Ultimate Baking and Pancake mix, but you can use anything that you feel comfortable with)
- 2 tsp Ground Cinnamon
- 2/3 cup Brown Sugar
- 1/2 cup Milk (cow, goat, soy, rice, etc)
- 2 Eggs or Egg Replacement
- 3 tbsp Oil
- 2 Medium Bananas, mashed
- optional: 1/2 cup chopped nuts or chocolate chips
- Preheat oven to 350ºF. Spray a 5″ by 10″ bread pan with non-stick cooking spray, or approximately 15 muffin tins. Line the bread pan with parchment paper (NOT wax paper), allowing it to overhang the edges of the pan.
- Mix flour and cinnamon together in a large mixing bowl. Stir in the brown sugar and create a well in the center of the flour. Place the liquid ingredients (NOT including the mashed banana) into the middle of the well and stir until well combined.
- Add the mashed bananas to the mixture and incorporate completely.
- If you are choosing to add chopped nuts or chocolate chips (or whatever strikes your fancy) mix them in now.
- Spoon the batter into the prepared bread pan or muffin tins and smooth the surface.
- Bake in a preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out cleanly.
- Remove the loaf or muffins from the oven and let cool for 5 minutes before
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Steamed Brioche BunsNovember 14, 2008
Steamed Brioche Buns
Steamed Brioche Buns
By Edgar Steele,
NFCA Chef Spokesman
- 2 1/2 – Cups Gluten Free All Purpose Flour
- Extra Flour For Dusting And Kneading
- 1 1/2 – Teaspoons Active Dry Yeast
- 1 1/2 – Tablespoons Granulated Sugar
- 1 – Teaspoon Salt
- 1/4 – Cup Cool Water
- 2 – Teaspoons Xantham Gum
- 4 – Large Eggs
- 1 – Egg Yolk
- 1 – Cup Cold Unsalted Butter, Cut Into Small Cubes, About 1/2 Inch
Put the water and xantham gum in a blender, and blend on high speed until completely smooth. Place 1 1/2 cups of the G.F.A.P. flour, yeast, sugar, salt, water with xantham gum and eggs into a bowl and mix them until they come together. Knead these ingredients in the bowl just until smooth until smooth (a bit of oil may be used on your hands to prevent sticking). Cover the mixture with plastic film, and let it sit for 45 minutes.
Add the remaining cup of flour, transfer the dough to a flat surface, and knead it until it is shiny and elastic and doesn’t stick to the surface, about 10 minutes.
Sprinkle the flat surface with some flour. Put the dough ball on the floured surface and flatten it a bit, then spread the butter cubes over it. Knead the dough with the butter until the butter is completely mixed in.
Cover the dough again with plastic film and allow it to rise for 1 hour. It will be very soft at this point, and should have risen by about one-third.
Place the dough again onto a lightly floured surface and fold it over several times. Place the dough into an oiled bowl, cover the bowl tight with plastic film, and refrigerate it for at least six hours, and up to about twelve hours.
Remove the dough from the refrigerator and cut it into 2 oz. Pieces, then form them into balls. The dough will become very sticky as it warms, so work quickly. Place the portioned brioche balls onto the racks of a bamboo steamer, and cover the dough with a light cloth towel. Allow it to rise for 2 1/2 to 3 hours, or until it has doubled in size.
Whisk the egg yolk with a pinch of salt, and brush all exposed surfaces of the brioche balls with it.
Choose a saucepot whose diameter is slightly smaller than the diameter of the bamboo steamer trays. Fill the pot half full with water, and bring the water to a boil. Place the bamboo trays on top of the pot, and allow the brioche buns to steam cook for about 30 minutes.
Remove the bamboo trays from the pot, and allow them to cool at room temperature for 5 minutes. After five minutes, place the buns onto a cooling rack to cool completely.
* If an electric mixer is available and you wish to save some elbow grease, the kneading of the bread may be done with a dough hook with the machine set on medium speed.
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Gluten-Free Irish Soda BreadMay 5, 2008
Gluten-Free Irish Soda Bread
From Chef Oonagh Williams of Royal Temptations Catering
Makes one 7-inch round loaf
- 2 cups Oonagh’s Gluten-Free Flour Mix
- 3/4 tsp xanthan gum
- 1 tbsp gluten-free baking powder
- pinch of salt
- 2 tbsp butter
- 2 tsp sugar
- 1 tsp baking soda
- 2/3 cup buttermilk or mix of sour cream and milk (equal parts, whisked together)
- 1 large egg
1. Preheat oven to 400 degrees.
2. Add egg to buttermilk or sour cream/milk blend. Stir in baking soda.
3. In a separate bowl, combine gluten-free flour, salt, xanthan gum, baking powder and sugar. Stir together.
4. Rub in butter until mixture resembles fine breadcrumbs.
5. Add buttermilk or sour cream/milk mixture to the flour mixture and stir with a wooden spoon until soft, moist dough forms. Add more liquid if needed. This dough should not be dry and hard, and it may be necessary to add some more milk or water to get a soft, sticky dough to form. If you think mix is too wet, wait a moment or two. I find that baking powder and xanthan gum almost immediately thicken dough.
6. Place dough on a baking sheet dusted with gluten-free flour or stone and gently pat out to a 7” circle, 3/4” thick, (any thinner and the bread will be tough). Cut halfway through the top of the loaf with a sharp knife, one way and then the other so that when bread is cooked it will form into four crusty quarters but still joined together.
7. Bake for about 35-40 minutes until bread is well risen, hard on top to the touch and sounds hollow if you tap the bottom of the bread. When you think bread is cooked, cook for about 5 minutes more. Undercooked bread will leave a floury, grainy taste in mouth. 8. Remove from oven and serve with fresh butter.
Tips/Alternatives: For special occasions, add raisins or gluten-free chocolate chips. You can also serve the bread with imported Irish smoked salmon for a real St. Patrick’s Day treat.
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