Friday, March 26, 2010
These are AMAZING....was the comment my daughter made when she saw me putting the final frosting and sprinkles on the top. The recipe is from the Allergen Free Baker's Handbook. I just sampled 1/2 of one. It was as my daughter said..... AMAZING. She will be taking one to her friend's birthday party tomorrow.
Friday, March 19, 2010
I have made the Classic Coffee Cake, Cherry Scones and now the Snickerdoodles. My children will be thrilled when they get home from school. They love cinnamon sugar and these fit the bill. If you are trying to stock your library with cookbooks that work and have yummy recipes this is a must!
To your health..... Gluten Free!
Wednesday, March 17, 2010
This is the very best bread yet! You would never ever, ever know this is not a wheat bread. I was playing around with some ingredients and came up with this bread. It's fun to be able to work without recipes and come up with things that have the ingredients you want.
Try this one! You won't be sorry.
In a large mixer bowl add the following ingredients together. Just dump them all in at once - that's why this is so easy!
1 Cup White Rice Flour
3/4 Cup Oat Flour
1/4 Cup Tapioca Flour / Starch
1/4 Cup Ground Flax Meal
3 Tsp Xanthan Gum
1/2 Cup Milk (warm)
1 1/4 Cup Warm Water
2 Tbs Sugar
3 1/2 tsp Yeast
1/2 tsp Celtic Salt
2 Tbs Oil
Place the batter in a greased bread pan and let rise in a warm place for 1 hour. It should be rounded above the top of the rim of the pan. The bread will not rise too much higher when baking.
Preheat the oven to 365 degrees. You will bake this bread for 60 minutes total. Tent the bread with foil for 50 mins. In the last 10 minute remove the tin foil and let the top brown.
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