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.

Baking Powder Biscuits

Sift the following together in a bowl:

2 cups gluten free flour (one that contains xanthan gum already)
1/2 teaspoon salt
1 Tablespoon baking powder
1/4 teaspoon baking soda

Cut in 4 Tablespoons shortening with a fork (you can use butter or a non-dairy butter substitute instead if you prefer).

Add:
1 cup milk
1 1/2 teaspoons white vinegar

Combine until all dry ingredients are incorporated (At this point you may need to add a little bit more milk, depending on how thick it is.  You are looking for a soft dough-like texture.)  Scoop by tablespoons onto a greased cookie sheet.  It will look like big round blobs.  After you have scooped them all out, wet your hand and flatten just slightly.  You don't want them really thin here--you just want to get rid of the round-ness on the top of the dough.  Bake immediately at 425 for about 12 minutes.  Enjoy!!  

Note: Regular milk is not necessary for this recipe.  The milk provides a little more flavor and some browning of the finished biscuit but you can certainly substitute water for the milk if you prefer, are out of milk, or cannot have any dairy.  I either make them with water or coconut, almond, or rice milk depending on what I have on hand.    

Crescent Rolls

Combine in a mixing bowl:
3 1/2 cups gluten free flour blend (one that contains xanthan gum)
1 Tablespoon yeast
1/3 cup sugar
1 teaspoon salt

Add the following to the mixing bowl with the flour mixture:
1 egg
4 Tablespoons oil
1 1/2 cups warm milk ("Warm" should be just slightly warmer than body temperature or around 115 degrees if you want to be technical.)
(Side note: if you can't have milk use water--it will be just fine!)

Combine all of the ingredients using a paddle attachment of your mixer.  The dough should come together and be kind of like play-do so you may have to add a little more flour to get to this consistency.  It will be pretty sticky still though so don't add too much flour.  Allow to rise for about an hour.

Separate dough into four pieces.  Pat them out (or roll with a rolling pin but I found patting them worked much better) on a well-floured (gluten free flour of course!) surface into about a 12-inch circle.

Spread melted butter on the whole circle (you can use a dairy free butter for this part if you can't have dairy).  Cut the circle into 8 pieces using a pizza cutter.

Starting from the wide end, roll them up.  Place on a greased cookie sheet.  Repeat with the remaining dough.

Preheat oven to 400 degrees and bake the crescent rolls for about 10-12 minutes.