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.  

Missing in Action

I haven't forgotten about the blog:)  I have been so busy with grad school that I haven't cooked anything that isn't already on here.  I have been having trouble with my bread, but the only thing is that my arrowroot wasn't frozen the first time so I am going to try that first.  I hope that is the problem and not my Zo bread maker. I am hoping to post some brownies soon.  That is what my daughter wants and I can't do my old recipe, because she can no longer eat the Enjoy Life chocolate chips:(  It was my Zo breadmaker and not the recipe. I have worn out my first memory baking cycle.  I just use the second one!

Waffles

I just modified my pancake recipe and we now have waffles!

3/4 cup sorghum (Bob Red Mill's)
1/3 cup potato starch (EnerG)
1/4 cup of tapioca + 2 Tablespoon (EnerG)
2 Tablespoons of sugar
2 Tablespoons of canola oil
2 teaspoons of pure vanilla (Frontier-Alcohol-free)
1/2 teaspoon of sea salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 individal applesauce made of just applesauce and water (1/2 cup scant of applesauce)
1/2 cup of water

* Make sure to spray your waffle iron a lot or they will stick.

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!!!

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Copyright © 2010 

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

Bread is Coming!

I have been working on the sandwich bread recipe.  I want to try it again and then I will post it, but here is a preview:)  It is lightly toasted for my BLT sandwich.

Yum!

Stayed together the whole time!  Yum!

Untoasted

Flexible, spongy and soft!  Yum!  

Hope to post this Sunday coming up!  I have a busy week, but I just have to make sure it will work every time!

Corn Free Simple Syrup

I'm so tired of reactions to things that she was fine with before.  She wanted syrup to go with her pancakes!  Since she had a reaction the day before I had to do something. I got the idea to make my own when I thought of the syrup I make for fresh squeezed lemonade.   I used that base to make my own and she thought it was the old syrup and when I told her I  made it, she just smiled:)

Syrup Recipe

1 cup water

1 cup organic brown sugar

1 cup C&H white sugar

1 pinch of Hain sea salt

1 tsp of Frontier pure vanilla

1. Place the first 3 in a sauce pan and boil for 8 minutes. Stir occasionally.

2. Turn down to low and add salt and vanilla and simmer for 3 minutes

3. Let cool for 5 minutes.  Yum! 

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Copyright © 2010 

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

Anger Equals Gluten Free Pizza Crust!

Look at that air bubble!  Yum! (that is parchment paper under it)

                                    
I got excited when I visited Gluten Free Girl and The Chef's blog and they had a picture of this pizza with the air bubbles.  I instantly got angry because I knew that they used ingredients that we couldn't use in our house.   I downloaded the book on to my Kindle and I COULDN'T MAKE IT!!!! Then I watched the video of him making it and sprung into action (he only showed how to make the pizza with the dough already made). I was one angry mama!  I slammed my Kindle shut and headed for the kitchen.   I complained the whole time as I did my old pizza recipe and tweaked it a little, but when I added the olive oil on top I got bubbles when I baked it!  Amen!  God must of gotten tired of me complaining!

If you poke a hole in the middle it should stay.

                                                                            

Your thumb or fingerprint should stay in dough when it is ready.

Here is what I came up with for my pizza crust.  I'll post more pictures and information later.  Here is the recipe.

1 1/2 cups sorghum flour (Bob Red Mills)
1 cup tapioca (Ener-g)
3/4 cups potato starch (Ener-g)
1 1/2 teaspoons sea salt (Hain)
1 1/4  cup warm water
1/3c extra virgin olive oil
3 teaspoons yeast
Preheat oven at 350 with a pizza stone in the oven.

1.  Sift the dry ingredients together
2.  Measure 1 1/4 cup warm water and add 3 teaspoons of yeast.  Let sit for a few minutes to activate.
3.  When yeast activates pour in 1/4 cup extra virgin olive oil
4.  Put sifted ingredients in mixing bowl and pour in water, yeast and extra virgin olive oil mixture.
5. Mix until well combined.
6. Cut into 3 parts.
7. Take one part and place on parchment paper, flatten and place a piece of plastic wrap over it to roll on.
8.  Roll out to a thin crust and then peel off plastic wrap.  Rub with about a 1/2 tablespoon on oil.
9.  Slide the crust on the parchment paper on to a cookie sheet and take to the oven.  Slide the parchment paper into the oven on the pizza stone.
10.  Let if cook for 15 minutes

(All Rights Reserved)

Copyright © 2010 

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