Gluten Free Bread: Sourdough Herb Bread

Ingredients:  Dry

2 1/4 cups Gluten free all purpose flour
3/4 cup teff flour
1 cup buttermilk or 4Tbs buttermilk powder plus 1 cup water
3/4 cup Parmesan cheese
1 tsp garlic powder 1/2 tsp basil
1/2 tsp Italian seasoning
1/2 tsp oregano
1 tsp Celtic sea salt
2 tsp yeast
3/4 tsp dough enhancer (0ptional)

Ingredients:  Wet

2 large eggs

1 cup sourdough starter

3/4 cup warm water

3/4 cup ricotta cheese

1/4 cup honey or agave nectar

1/4 cup melted coconut oil or butter

1 tsp apple cider vinegar

Mix all wet ingredients well.  Mix all dry ingredients well.  Mix dry ingredients into wet ingredients.  Pour into greased 9″X5″ loaf pan.  Bake 350 degrees for 45-50 minutes or until it sounds hollow. When you take the bread out of the oven you can sprinkle shredded cheddar or Parmesan cheese on the top (optional.)

Take the bread out of the pan and place on wire rack to cool.  Slice and freeze if you want to use as sandwich bread.

I serve this with anything that garlic bread would go with.  Sometimes we use it as dipping bread for olive oil and balsamic vinegar.  This makes awesome grilled cheese/tomato sandwiches.  I also like to toast it and serve with fried egg and grated Parmesan cheese.

Bread Dipping Oil Recipe

Ingredients

•olive oil (enough to cover plate)

•Parmesan cheese (little, or a lot, whatever you like… the good stuff is the best, but needs to be grated into the oil)

•cracked pepper (not to much, maybe 1/5 of Parmesan cheese)

•balsamic vinegar (this is the “secret” ingredient… but don’t use too

much just about 5-7 drops is enough)

Directions
1.Combine in shallow bowl or plate.
2.Enjoy! Trust me the vinegar gives it a kick and it is great!

Option:  I have made rolls out of the dough instead of bread.  They don’t rise too much bigger than what they start out so keep that under consideration when making them.  These are great gluten free bread rolls to serve with soup, chili or with dinner.

Even you friends and family who are not gluten free will love these.

Gluten free Flour Formulas:

If you are new to the world of gluten free baking you might want to keep this information on hand to substitute cup for cup of all purpose wheat flour in your favorite recipes.

You will find specific gluten free bread recipes  in  separate posts.

1 cup brown rice flour  (best to keep refrigerated.)

or

1 cup rice flour

1/2-3/4 cup potato starch

¼ cup tapioca starch/flour

or

1 cup rice flour

1 cup cornstarch

1 cup tapioca starch/flour

1 Tbsp. potato flour

Gluten Free Bread Flour Multi - Grain

2 cups cornstarch

2 cups potato starch/flour

1  3/4  cups brown rice flour

1  1/2 cups garbanzo bean flour

1  cup sorghum flour

1 cup tapioca flour

1/4 cup teff flour

Gluten Free All Purpose Flour for Cookies, Quick Breads:

2 cups brown rice flour

2 cups plain white rice flour

1 cup sweet white rice flour

1/2 cup teff flour

1  1/3 cup tapioca Starch/flour

2/3 cup gluten free corn starch

1/2 cup organic cold milled flax seed or rice bran

2 tsp Xanthan gum

Mix flours well and store until you need them.

Store all flour mixtures in a container with tight-fitting lid. Stir mixture before using.

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Gluten free bread/gluten free flour formulas

Gluten Free Bread Recipe:

Ingredients:

1/2 Cup Kinni-Kwik Bread & Bun Mix

1 Cup Tapioca Flour

2/3 cup milk

2 tsp coconut oil melted

1 tsp Xanthan gum

¼-1/2 cup Rice flour for rolling out bread dough

Mix all of the dry ingredients above (minus the rice flour) then add coconut oil and stir in wet ingredients.

Mix until you have a ball of dough that is firm but sticky. (The dough ball will pull away from the sides of the bowl and not flop back to the sides.)

Spread some rice flour on your counter and dump the dough onto the flour.

Knead and roll the dough until it forms a soft ball of dough.  Place ball of dough into a clean lightly greased bowl and let rest for 1 hour or so.

Form ball into a log and cut into 8-10 equal sized pieces. (It helps to grease your hands with a little butter or oil and roll on a cutting board.)

Roll each of the pieces into a rope approximately 6-8 inches long.    Transfer ropes into a bowl containing the following ingredients:                      

3 Tbs olive oil

4 cloves minced garlic

1 tsp Celtic sea salt

1 Tbs melted Butter

Carefully, tie each rope into a knot. Place on stone or lightly buttered baking sheet and bake at 350 degrees for 35 - 40 minutes or until golden brown.

(Lightly brush the rolls with leftover oil mixture or butter when they come out of the oven.) Transfer to a wire rack to cool.

Option:

Add 1 ½ tsp fresh chopped rosemary or 1 ½ tsp of Italian herb seasoning to oil and butter mixture.  Sprinkle with grated Parmesan cheese when you take them out of the oven.

These gluten free Garlic Salt Knots are best when served warm from the oven.

Gluten Free Bread/Gluten Free Bread Recipe/ Millet & Rice Flour

This gluten free bread is light and fluffy and will be sure to please most everyone. This bread can be served warm or cut for sandwiches or toast.

Ingredients:

1 ½ cups brown rice flour

1/2 cup quinoa flour

3/4 cup millet flour

1/3 cup cornstarch

1/2 cup tapioca flour

1/3 cup sweet rice flour

1/4 flax seed meal

1 Tablespoon xanthan gum

3 eggs at room temperature

1 tsp apple cider vinegar

1 Tablespoon yeast

1 tsp of white sugar for yeast

1/3 cup sourdough starter

3 Tablespoons brown sugar

1 1/2 teaspoons salt

4 Tablespoons melted coconut oil

1/4 cup plus 1 cup heated water

DIRECTIONS:

Make sure all of your dry ingredients (and eggs!) are at room temperature. Grease the bottom of two 8 inch pans. Heat the oven to 200 degrees and then turn off the oven and open the door for 3-4 minutes and then close it. You can also use a warming oven on high for 10 minutes then turn off. Use the same procedure as above.

In a small bowl, mix the yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be growing small bubbles on the top.

Sift together all of the dry ingredients. I think this is especially necessary when you are using your own all purpose flour.

In a separate medium bowl, mix eggs ( if you forgot to take them out in advance, like I usually do, mix them with a little of the warm water to bring to room temperature), sour dough starter, apple cider vinegar, and melted coconut oil together.

When your yeast is ready, add it to the egg mixture and then add to the dry ingredients.

Gradually add the balance of the warm water to the dry ingredients and egg mixture.

The dough should be like very stiff cake batter.

** more rice flour can be added to get the required consistency.

Scrape the dough into your prepared pan and when fairly level gently sprinkle cornmeal on top, place a towel over the pan and put into the warm oven to rise for about 40-45 minutes.

Once the dough has risen to the top of the pan, bake the bread for 35-40 minutes at 350 degrees.

Take pans out of the oven, let cool for 5-10 minutes on cooling rack. Brush with butter and gently loosen edges of bread from pan and turn over. Place bread right side up on cooling rack for 20-30 minutes.

Options:

Pour batter into greased muffin tins and let rise.  Bake 20 mins or until brown.  brush with butter and remove from muffin tin.

2009 copyright http://glutenfreebreadworld.com

Gluten Free Bread-Millet & Rice Flour