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 Bread: Sour Cream Corn Bread

This tasty gluten free corn bread goes great with anything that you would serve traditional corn bread with.

Ingredients:

3/4 cup yellow corn meal

1 cup gluten free all purpose flour see link to learn how to make your own

1/4 cup sugar or 3 Tbs of Agave Nectar

2 tsp baking powder

1/2 tsp celtic sea salt

1 cup gluten free  sour cream

1/4 cup milk

1 egg beaten

2 Tbs coconut oil melted or shortening

Mix all of the ingredients just enough to blend.  Pour into a greased 8″ square pan and bake at 375 degrees for about 40 minutes or until a toothpick inserted in the middle comes out clean.

Gluten Free Bread/Article

This is my very first actual post. Please be patient as I am still learning my way around the blog world.  I will be getting links set up shortly so come back often and check out my progress.

Here you will learn about gluten free bread recipes (bread is a loosely used word on this blog) and some other interesting and delectable recipes will be added from time to time. You will see tips on how to prepare gluten free bread recipes in your home as well as other helpful information surrounding this subject.

I am looking for additional input regarding gluten free bread recipes especially for each holiday and for every other day of the year.  Lets improve our living,  one gluten free bread recipe at a time. Feel free to share your experiences and recipes in the comment section.

Since my diagnosis of celiac disease I have scoured blogs and other gluten free websites in search of gluten free bread recipes as well as combed through books at the local library and even stole some of my friends recipes as well as tweaked some of our family heirloom recipes. You will find the culmination of my searches here on my blog.

I have adapted some of the recipes and because I was only looking for recipes to try I did not always note where they came from and who posted them. After all of this time some of them are so badly stained with flour, cooking oil or other nameless ingredients that I can hardly make out my own writing.

It is not my intention to “steal another s’ works” so I apologize to the originators of the recipes if I do not give them the credit they deserve. It was their unselfish giving that got me through the painstaking trials of living gluten free. If you know to whom the credit is due on any of the recipes or articles not cited, please feel free to contact me.

Bread is the one thing that I knew I would miss the most living the gluten free lifestyle and that is what has brought me to my very first blog.

Speaking of Firsts:

What was your FIRST job?

What was your FIRST car?

Who was your FIRST grade teacher?

Where did you go on your FIRST ride on an airplane?

Who was your FIRST best friend, and are you still friends?

Who was your FIRST kiss?

Who was your FIRST date?

I digress…..onward and upward into Gluten Free Bread world.

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Gluten free bread/Article