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From:	Deborah (Recipes.vegsource.com)
Subject:	Gluten Free
Date:	June 17, 2009 at 9:05 pm PST

In Reply to: Gluten Free, low or no soy posted by Kelsey on June 16, 2009 at 8:23 pm:

Try some of these:

CHEF DEB'S GLUTEN-FREE BAKED GOODS ASSORTMENT

Corn Muffins (Gluten-Free)

1 cup fine cornmeal
3/4 cup rice flour
1/4 cup tapioca flour
1/4 cup sugar
1 Tbs baking powder
1 egg substitute (Ener-G or other), prepared
1 cup soymilk
4 tbsp margarine, melted
1/8 tsp salt

Preheat oven to 425 F.
Grease muffin pan.
In a large bowl, mix dry ingredients.
In a separate bowl, beat prepared egg substitute
with soymilk and margarine.
Add this to dry ingredients, and stir just until
moistened.
Bake in prepared pan 15 - 20 minutes, or until
knife inserted in center
of a muffin comes out clean.

----

Rice Bread (Gluten-Free)

1 cup white rice flour
1 cup brown rice flour
2 tsp baking powder
2 Tbs rice syrup
1 & 1/4 cups water

Mix flours and baking powder.
Mix rice syrup and water.
Add to flours, stirring well.
Pour into lightly oiled or nonstick square baking
pan.
Bake at 300 F for 30 - 40 minutes, until browned.
Check for doneness by inserting toothpick into
center of loaf.
When it comes out clean, the loaf is done.

----

Banana Bread (Gluten-Free)

1 cup brown rice flour
1 cup white rice flour
1/4 cup potato starch flour
1/4 cup tapioca flour
1 tsp xanthan gum
1 Tbs baking powder
1/2 tsp salt
1 Tbs Ener-G (dry)
1/4 cup oil
1/2 cup fructose
1 & 1/2 cups well-mashed very ripe banana
No-stick cooking spray

Spray one regular or two small loaf pans with
no-stick.
In a bowl, cream together oil and fructose.
Mix in bananas.
Mix dry ingredients into wet ingredients, and stir
until mixed.
Immediately put the batter in the pans, and bake
at 350 F
for 40 - 60 minutes, depending on loaf size.
Cool on rack.

----

Gluten-Free Bread (for bread machine)

3 egg subs (Ener-G)
1 Tbs cider vinegar
1/4 cup olive oil
1/4 cup rice syrup
1 & 1/2 cups soymilk, rice milk, or water
1 tsp salt
1 Tbs xanthan gum
1/3 cup cornstarch
1/2 cup potato starch or tapioca flour
1/2 cup garbanzo, lentil, soy, or mung flour
2 cups white rice flour
1 Tbs active dry yeast

Put ingredients in the pan of the bread machine in
the order recommended by the
manufacturer.
Select the sweet dough cycle.
Five minutes into the cycle, check the consistency
of the dough.
Add additional rice flour or liquid if necessary.
When bread is finished, let cool for 10 - 15
minutes before removing from pan.
Makes one 1 & 1/2 pound loaf.

----

Gluten-Free Pizza

1/2 cup garbanzo bean flour
1/2 cup cornstarch
1/2 cup tapioca flour
1/2 tsp salt
1 tsp baking powder
3/4 cup water
1/4 cup oil

Pre-heat oven to 400 F.
Mix dry ingredients thoroughly.

Add oil and water. Mix until smooth.
Pour into 10" pizza pan.
Bake 10 minutes.
Add toppings, then bake 10 minutes more.

----

Recipes from:
"More From the Gluten Free Gourmet"

Triple-Duty Muffin/Cake Mix

2 & 1/4 cups rice flour
1/2 cup potato starch/flour
1/2 cup tapioca flour
1 tsp baking soda
4 tsp baking powder
1 tsp salt
1 Tbs egg replacer
1 tsp xanthan gum
1/3 cup sugar

Mix together and store in air tight container.
Makes 4 batches.

Muffins:

To 1 cup of mix, add 2 eggs'worth of egg replacer,
2 Ttbs veg oil,
1/3 cup liquid (soymilk, etc).
Pour into flour, and beat until smooth. Do not
overbeat.
Spoon into 6 greased muffin cups.
Bake in preheated 350 F oven for 12 - 18 minutes.

You can add fruit, raisins, coconut, etc.

To Make 1 8" Layer Cake:

Mix as for muffins but add 1 more Tbs sugar per 1
cup dry mix.
Spoon into a greased pan.
Bake in preheated 350 F oven for 20 - 25 minutes.

----

Gluten-Free Pancake Mix

4 cups gluten-free flour mix (below)
1 cup soymilk or rice milk
1/4 cup sugar
4 tsp baking powder
2 tsp baking soda
4 tsp egg replacer (optional)

Mix well, and store in an airtight container.
Makes 4 batches of pancakes.

For 1 batch:

Beat together:
2 egg substitutes (Ener-G)
1 cup water
2 tbs oil

Put 1 & 1/3 cups dry mix in a bowl.
Add liquid ingredients, and beat until smooth.
Cook as you would regular pancakes.
Makes 10 4" pancakes

----

Gluten Free Flour Mix

2 cups rice flour
2/3 cup potato starch/flour
1/3 cup potato starch/flour

Mix together and store in an air tight container.
Can also be used in non-bread recipes that call
for flour.

It does not substitute 1 : 1 in muffin/bread
recipes.

----

Scottish Drop Scones/English Muffins

Use for burger buns, sandwiches, etc.
Let cool before cutting in half.

1 cup GF flour
1/3 tsp xanthan gum (important)
1 egg substitute (Ener-G, etc)
1/2 cup soymilk or rice milk
2 tbs margarine (not oil)
2 tsp baking powder

Mix flour and xanthan gum.
Stir in "egg" and 'milk.
Melt margarine, and stir baking powder into it.
Let it start foaming, and then add to mix. Mix
well.
Batter should be fairly thick (like cookie dough).
Shape into 4 round "buns" on a medium-hot griddle.
When firm, flip them over.

NOTE on xanthan gum: It is a must.
It is the binder, and has the same baking action
as gluten.

A little goes a long way.

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