Yes! You Can Double The Bread Recipe!

I haven't had time to cook anything new, but as I was running out the door I decided to double my bread recipe and it worked.  I put 16 oz of water in it though.  That was the only change.  Just double it and walk away.  I let it rise for 2 hours.  This may vary due to the temp in your house.  I would check it every 30 minutes or so.  It just has to double in size.  I hope you enjoy the taller version of my bread recipe!  I forgot that I was going to do a brownie recipe, but I got disappointed when my daughter started reacting to the passover margarine.  

Flexible Gluten Free Sandwich Bread

It bends without cracking!

                                        

Sorry for the delay.  I think my Zo is not working correctly.  My rise stage seems to not be getting warm enough.   I made five loaves before I got the same results as the first time.  I have tried many pre-prepared gluten-free breads from different health food stores.  Udi's gluten free bread is the most similar to regular bread and my gluten-free bread to me, and my husband likes mine MUCH better.  Making this bread is a necessity because all the other gluten-free breads I've tried in the store have ingredients such as eggs, rice, or corn that my daughter cannot have.  My success with this bread is what really gave me the confidence and motivation to try all of the other gluten-free receipes I have.  This bread doesn't really have a taste to it.  It is great for a sandwich.

I freeze it after cooled, but I have left it out for a day and it was still great!  I haven't tried keeping it out longer than that, because it will dry out quickly and I don't want my hard work to go to waste. 

To get the best shelf life, I slice the entire loaf of bread after it has cooled and freeze the portions I will not use immediately.  Unthawing the freezed portions on an as-needed basis in the microwave for about 15-20 seconds has not dilluted the , taste, texture, or flexibility of my bread at all.  I use the Zo bread machine to make this bread.  The bread machine directions are included below with the ingredients. 

Very flexible! Yum!

Flexible Gluten free Sandwich Bread Recipe ( put in Zo bread machine in this order)

7 ounces filtered water 

1/4 c individual applesauce (Full Circle - only organic apples and water) 
1  teaspoons sea salt (Hain)
1T Honey

1/4 c canola oil
1 1/2  c sorghum (Bob Red Mills)
1 1/3 c tapioca starch (Ener-g)
1/4 c  arrowroot

1 teaspoons Knox gelatin (do not let it get in the liquid)

1 1/2t red star "highly active" active dry yeast (do not let it get in the liquid)

*Zo (5 preheat, 20 knead, rise 1 3:00, no rise 2 or 3 and 37 cooking time)


* Watch the bread as it rises.  It depends on how warm the house is on how quick it rises.  I turn on the oven sometimes to help it rise quicker.  It may take up to 3 hours to get it to the bump of the Zo.  I will post pictures later, but I have school work to do:)   I may have some adjustments, too.  Sorry for the wait!!!

(All Rights Reserved)

Copyright © 2010 

All content on Yum! isthisreallygfandfa is licensed and the original creation and property of Yum! isthisreallygfandfa (unless otherwise noted). 

Flour Taco Shells

Flour Tortilla Shells

I make ground turkey tacos with my own taco seasoning.  Daiya dairy-free "cheese" is the cheese pictured on the tacos.  Most store-bought corn shells are already gluten-free, but you have to watch the labels.  Some corn shells and tortilla chips do contain wheat.  I had to make my own shells because we like to eat turkey tacos two or three times a week, but my husband and daughter can do corn only in extreme moderation and most pre-packaged shells and tortilla chips are fried in a soy-based vegetable oil that neither of them can tolerate.   So I had to come up with my own recipe.  I have folded them into taco shells and also prepared them flat and cut them up into chips with a little sea salt.  Now we can have tacos or nachos as often as we like!   

Use gf mixture – 1 1/2 c sorghum, 1 1/2c potato starch  and 1 c tapioca starch.  Mix in a plastic bag.

1 1/4 c  gf flour mixture

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1 Tablespoon canola oil

1/2 cup of cold water (pour slowly may not need it all) 

I combine the ingredients with my hands.

When all combined run a finger over it and it should look like this.  

1) Make a golf ball size ball.

2)Press down on the ball and flatten out into a circular shape on an oiled piece of foil and then turn over on hot griddle at 400 degrees. (The foil wasn't my idea.  I got that off the internet somewhere,  Wish it was:)

3) It should hang freely from the foil when you pick it up after 1-2 minutes on the griddle.

4)  If not, use a spatula to help loosen it.

My hubby likes hard shells so I just leave on griddle until it is hard.

It is very soft for making wraps or burritos.

See how flexible it is?  Yum!!!

(All Rights Reserved)

Copyright © 2010