gluten free baking

[Dee]

Here you go Sheila,
This is my all time favorite bread.
It reminds me of all of the artisan breads that we use to bake at the bakery.
Like most artisan breads, it has a chewy center and the outside crust is perfect.

2 cups GF Flour Mix (I use: ½ cup each: sorghum, cornstarch or arrowroot, potato starch, and tapioca flour
1 1⁄4 tsp. xanthan gum
1 tsp. salt
1 tablespoon + 1 teaspon sugar
1 packet rapid rise or regular yeast
1 tbsp. olive oil
1 cup lukewarm water

Mix all dry ingredients in a large bowl.
Quickly add olive oil and water to the bowl; mix thoroughly by hand or with a mixer.
Cover bowl with a light cloth or plastic wrap and let rise 2 hours at room temperature.
Meanwhile, preheat the oven to 450°F.
When the oven is preheated put a 2 quart cast iron dutch oven with lid or a a 2 quart, round, Pyrex casserole with lid in the oven.
After 30 minutes, take out the hot pan, add the dough and smooth out the top with a wet spatula.
Put the lid on the pan, and put the entire thing in the oven. After 20 minutes, remove the lid and then bake 20 minutes more. The pic is a double recipe. Bake 400 for 30 minutes, then take off lid, bake another 20 minutes.
Let it cool completely before slicing...
This freezes well after being sliced. Place slices between waxed paper.
Then just toast it a little or microwave for a few seconds.

[Dee]

GF Chocolate Biscotti

I have other Biscotti recipes that are quite easy to make.. Let me know if you even like biscottis :-)

1 1/2 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 1/4 cups sugar
1 tsp. baking powder
1 tsp. xantham gum
1/4 tsp. salt
3 eggs
1 tsp. GF vanilla
1 1/2 tsp. espresso powder
1 1/2 cups chocolate chips ( I use Enjoy Life gluten, dairy, soy free)
2 1/4 tsp. cocoa powder
1 tbsp. butter (Earth Balnce-dairy & soy free)

1. Mix ingredients and roll dough into a log.
2. Bake at 370 degrees for 20 min. Allow to cool for 5 min.
3. Cut log into half inch slices at a diagonal angle and lay cut side down.
4. Reduce heat to 300 degrees and bake for another 20 min. or until they achieve
desired browness and are dry in the center

[bevfromwa]

Sheila, I have been following this thread, because so many of us have been there, done that, got the t shirt! My husband is a baker, and said heck, I can do this for you--result = door stop! So I started following Dee's kitchen, and make almost everything from scratch. Huzzah for Dee.

I adapted a corn bread recipe that I will now post on the Dee's Kitchen. Dave says he likes it better than the old stuff. Hope it works for you, hang in there, Beverly