Gluten Free Bread

This recipe isn't original with me but is one of the first bread recipes that I tried after going gluten free.  It doesn't use a flour blend but allows you to create your own with whatever you have on hand (or your personal taste preference).  The original recipe was pretty complicated though....hopefully my simplified version will help you see how easy it is to create gluten free bread.  :o)

Spray a 9x5" loaf pan and set aside
Preheat oven to 170 degrees F.

Place in a mixing bowl and stir to combine:
1 1/4 cups gluten free flour (I usually use two different kinds--some ideas are: sorghum, teff, amaranth, quinoa, millet, coconut, almond, oat [make sure the oat flour is gluten free], or any other flour you want.
1 1/2 cups gluten free starch (2 varieties is best--can use potato starch, tapioca starch, cornstarch)
1/4 cup seeds, meal, or additional gluten free flour
2 teaspoons xanthan gum or guar gum
3/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon (or 1 packet) yeast

Add to mixing bowl:
3 eggs
1/4 cup oil
2 Tablespoons honey, agave syrup, molasses, or maple syrup
2 teaspoons apple cider vinegar
1 cup warm water (heated to about 115 degrees)

With paddle attachment in mixer, blend all the above ingredients at low speed for about a minute.  Change the speed to high and beat for 1-2 minutes.  Pour dough into prepared pan.  Wet your hand and smooth out the top of the dough.
Turn oven off.  Place pan in oven and allow the dough to rise in the oven for 40 minutes.  Remove from oven and preheat to 375 degrees.  Bake the bread for 30-35 minutes or until nicely browned.  Remove from pan and set the loaf on a cooling rack to cool completely.

Chocolate Doughnut Muffins

Preheat oven to 400 degrees.  Grease 24 muffin tins or line with paper (greasing does work best for this recipe though since the muffins are glazed).

Muffin:
1/3 cup brown sugar
2 cups gluten free flour blend (one that contains xanthan gum already)
2/3 cup cocoa
1/2 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Place brown sugar in a bowl and sift the remaining dry ingredients on top of it.  Stir to combine slightly.

Add to dry ingredients in bowl:
1/2 cup oil
3 eggs
1 cup water
1 teaspoon vinegar

Combine with a whisk or spoon to mix thoroughly.  Scoop into greased muffin tins (batter should make enough for 24 muffins)--fill tins 1/2-3/4 full.  Bake for 15-18 minutes or until the muffins spring back when touched or a toothpick inserted in the center comes out clean.

Chocolate Glaze:
Place the following in a 1 or 2 quart saucepan:
1/4 cup butter (I used "Earth Balance" dairy free butter alternative)
1/4 cup milk (You can use coconut, soy, rice, or almond milk.  I didn't have any of those on hand so I used water and it worked just fine.)
3 Tablespoons cocoa
1 Tablespoon corn syrup

Bring the above to a boil over medium high heat, stirring constantly.
Remove from heat and add:
1/2 teaspoon vanilla
2 cups powdered sugar
Beat well by hand until it comes together and is smooth.  Pour into a small bowl.

Once muffins are cool, dip the tops into the glaze.  Allow to set just slightly and then top with sprinkles, nuts, or any other topping, if desired.  Otherwise, allow glaze to completely set and store in an airtight container.