Loving Living Gluten Free

Finally a gluten free cook book that uses easy to find ingredients, with clear instructions and recipes that work the first time! Cook like a chef for your friends and family making wonderful food that most will not know is gluten free unless you tell them! Bring a "dish to pass" with confidence knowing people will love it and those that cannot eat gluten can finally eat too! This book is not just for those that have to be gluten free. It is also for those that want to provide excellent, flavorful food for friends and family that just happens to be gluten free. Most of the recipes can be converted to dairy free using the notes provided by the author. Make breads, desserts, salads and dinners that all can enjoy. Missing White Bread? This bread can be made dairy free also. 2 cups Kathy’s GFFM (1 cup white rice flour, 1 cup + 2 tablespoons corn starch and 1/2 cup +2 tablespoons brown rice flour) 2 teaspoons xanthan Gum 1 teaspoon salt ½ cup water ½ cup milk (almond milk for dairy free bread) 2 ¼ teaspoons active dry yeast (1 package) 3 tablespoons honey ¼ cup Kathy’s GFFM page 23 (this in addition to the flour listed above.) 2 eggs 2 tablespoons butter or Gluten Free Dairy Free butter substitute 1 tablespoon cider vinegar Prepare 1 9x5x3” bread pan. I recommend greasing the bottom and about ½ inch up the side. This allows the bread to rise and not fall when cooling. It will need to be loosened with a knife when cooled (after about 10 minutes) before turning out of the pan or it will stick. Measure the dry ingredients a bowl and using a wire whisk mix the ingredients to blend. Place the milk and water in a bowl (or pan if warming on the stove) and heat to 100 degrees*. Add the yeast, honey and the additional ¼ cup of gluten free flour blend. Let stand until foamy. Mix the eggs, butter and cider in the bowl of a stand mixer with the paddle attachment. The butter will be chunky, that is alright. On low speed add half the dry ingredients to the egg mixture and mix until blended, add half the liquid yeast ingredients, mix until thoroughly incorporated and then add the remaining dry and then the remaining wet ingredients. When all ingredients are incorporated and mixed in, turn the mixer to medium speed and beat for 4 minutes. The dough will look like cake batter. Preheat the oven to 375°F Spoon into the pan and set aside to rise about 50 minutes. Gluten free breads can take longer to rise especially if not in a warm place. Do not be discouraged if it has not doubled in size in 50 minutes. Give it more time or cook when risen and additional ½ in size for a denser bread. Cook in oven for 40-55 minutes until the bread reaches an internal temperature of 200 degrees. This bread browns beautifully, you can also use an egg wash will give it a glossy look too. (egg wash is 1 egg whisked with ½ cup milk or almond milk) Cool for 10 minutes before turning out the bread to cool. *Yeast begins to die at 120°F and completely dies at 140°F. It is very important that you take the temperature of the liquid with a thermometer. Gluten Free Rolls, Hamburger Buns or Hot Dog Buns. The previous recipe with the following adjustment: 1 ½ cup Gluten Free Flour Blend ½ cup potato starch All the remaining ingredients and steps apply until the panning Instead of panning in a bread pan, use a portion scoop to either make rolls or burger buns. The size of the scoop makes the difference. A 2 ounce scoop to make rolls and a 4 ounce scoop to make hamburger buns. Use a spoon to make a long bun for a hot dog bun. Pan on a cookie sheet lined with parchment. Leave in a warm area to raise and then bake @ 375°F until golden brown. Times will vary depending on the size of the rolls.