by Sue Becker
Baking Supplies Needed for Breads:
Honey or Honey Granules
Extra Virgin Olive Oil
Amaranth, Buckwheat, *Brown Rice, *Corn, Millet, GF Rolled Oats, GF Steel Cut Oats, Quinoa, Sorghum, Teff.
*Our rice and corn pass thru the same hopper as the wheat. Although the hopper is thoroughly blown out between each kind of grain, we cannot guarantee that these are 100% gluten free. (The beans and other gluten free grains do not go in the hopper.)
Garbanzos, Small White Navy Bean, Baby Lima, or other white bean.
(We also carry dehydrated refried beans that cook in just 10 minutes!)
Note: All beans are gluten free.
Country Beans by Rita Bingham
What the Bible Says About Healthy Living Cookbook by Hope Egan & Amy Cataldo
Gluten-Free Baking Classics for the Bread Machine by Annalise Roberts
We carry these gluten free grains: corn, rice, millet, quinoa, amaranth, sorghum, and buckwheat. Beans and soybeans are also gluten free. We carry the Bob’s Red Mill line of gluten free baking supplies. (You’ll find recipes on each of Bob’s packages. We use freshly milled brown rice for the rice flour called for and half as much raw honey for the sugar in those recipes.)
The grains are great boiled in broth and eaten as you would rice, or used in side dishes with meat and vegetables added.
Amaranth is a very nutritious grain, high in iron and Vitamin C. Amaranth is a complete protein and is higher than most other grains in both phosphorus and calcium.
For cereal similar to grits, use 2 parts water to 1 part grain. Bring your water to boil, stir in amaranth, reduce heat and cover. Simmer for 20-25 minutes covered, until all the water is absorbed. The flavor is a little sweet/pungent/spicy.
As a side dish, you may use 3 parts beef, chicken or veg. broth to 1 part amaranth and cook as above. Try sauteing onions and a few of your favorite vegetables to include as well.
Brown rice contains many B vitamins, thiamin, niacin, riboflavin, potassium, and carbohydrates, phosphorous, magnesium, calcium, and all eight of the essential amino acids. It is good for the bones, teeth, nervous system, mental depression, nausea, diarrhea, and diabetes. Rice is not as high in protein as wheat and some other grains, but the protein is a good quality and easily utilized.
Buckwheat is rich in minerals, Vitamin E, B complex, Starch, Fat, Protein, Rutin, potassium, calcium, phosphorus, and is high in amino acids. It is the best known source of complex carbohydrates. Buckwheat strengthens the arterial walls, reduces blood pressure and assists in relieving varicose veins. It cleans and strengthens the intestines, and is used in combating dysentery and diarrhea.
Corn contains iron, proteins, carbohydrates, potassium, and magnesium, which helps the bowel and is necessary for good tone in the intestinal tract. Corn is also good for the heart, stomach, teeth, and gums. Yellow corn contains carotene; white corn does not. Both types are rich in vitamins B and C.
Millet is a good source of protein, B vitamins, iron, phosphorus, manganese, and copper. Millet is alkaline and easy to digest. It contains all the amino acids. Millet helps the kidneys, stomach, spleen, and pancreas. It is also the best grain for relieving Candida in our systems.
We enjoy millet “grits”. To make, pulse it in a blender or coffee grinder to a course texture and then whisk it into boiling water. Reduce the heat and allow it to simmer for 4-5 minutes. (Start with equal amounts of water and millet flour – increase the water for thinner consistency.)
Quinoa is a good source of protein. Ivory/tan quinoa is the highest in iron, calcium, and fiber. Quinoa does not feed the yeast in our systems. It is an alkaline forming grain. The quinoa should be rinsed first; just put it in a close woven strainer and run fresh cold water over it until the water no longer bubbles. (Never rinse the quinoa before putting it into your mill.)
Sorghum is a good source of protein and an excellent source of phosphorus and potassium. Sorghum has a mild flavor and is a favorite for adding fiber, nutrition, color and texture to GF yeast breads.
Teff is the smallest grain in the world, as a result the bulk of the grain consists of the bran and the germ, and is very nutritionally dense. 1 cup contains 15 g dietary fiber(62% of USDA RDA) and 26 g protein, 35% RDA calcium, 82% RDA iron, 5 g good fat. Teff seeds were discovered in a pyramid believed to date back to 3359 BC. Teff also contains high levels of phosphorus, copper, barium and thiamin. It has more lysine (an amino acid) than wheat or barley.
Sue’s Millet-Rice Pancakes
- 1 ½ cups freshly milled brown rice flour
- 1 ½ cups freshly milled millet
- 1 tsp. salt
- 1 tsp. baking soda*
- 2 ½ tsp. baking powder
- 1/3 cup oil
- 4 eggs
- 3-4 cups buttermilk
Mix together dry ingredients. Add liquids. Stir just until mixed. Fry on hot oiled griddle. Serve with agave nectar, or maple syrup.
*To use sweet milk instead of buttermilk omit soda and increase baking powder to 4 tsp.
Melanie’s Power House Grits
Equal parts quinoa (rinsed), amaranth and millet (course chopped in Tribest)
1 part grain mix to 2 parts water (ex. 1 cup grain mix and 2 cups of water)
Salt to taste.
Bring grains & water to boil, then reduce heat and simmer for about 20 minutes or to desired consistency. Add butter as desired.
Variations: as with oatmeal, you may add fruit, cinnamon, nuts, vanilla, sucanat, etc.
Basic Sandwich Bread
Featured in “Gluten-Free Baking Classics for the Bread Machine” Page 23.
Easy Teff Bread
- 1 ½ cups warm water (100-110 degrees F)
- 1 ½ tsp instant yeast
- 1 tsp sucanat or honey granules
- 4 Tbsp extra virgin olive oil
- 3 Tbsp honey
- 2 Tbsp fresh ground flax seed
- 2 cups teff flour
- ½ cup arrowroot powder
- ½ cup tapioca flour
- 1 ½ tsp xanthan gum
- 1 ¼ tsp salt
Makes one 8 inch loaf.
Combine first 6 ingredients in mixer bowl. In separate bowl stir dry ingredients together. Add flour to wet mixture gradually, mixing on low speed. Knead on medium speed for 2-3 minutes. Turn dough out onto floured surface and shape. Place in greesed 8x4x½ inch pan. Let rise until doubled. Bake at 350. 35-40 minutes. Cool 10 minutes in pan, then on wire rack.
Emma’s Brown and Serve Rolls
Featured in “Country Beans” by Rita Bingham. Page 25
Delicious Rice Bread
- 2 eggs
- 2 Tbsp. Honey
- ½ tsp. Salt
- 2 Cups Brown rice flour
- 2/3 Cup Potato starch flour
- 1 tsp. Xanthan gum
- ½ Cup butter, softened
- ¾ Cup warm water
- 1 ½ tsp. Yeast
Preheat oven to 400F.
Whip eggs. Add honey, butter and dry ingredients. Mix well. Add water and yeast. Mix for 3 minutes. Let rise till double.* Bake in well greased and floured pan for 35 minutes. Enjoy!
Old-Fashioned Meat Sauce
Featured in What the Bible Says About Healthy Living Cookbook
by Hope Egan and Amy Cataldo. Page 90
Italian Pasta Bake
- 16 oz. rice pasta, cooked according to package directions
- 1 recipe Old-Fashioned Meat Sauce
- 1 ½ cups grated raw milk cheddar cheese
Spray 9 inch X13 inch bake dish with cooking spray. Stir cooked pasta and meat sauce together. Pour into bake dish. Cover with grated cheese. Bake at 350 for 20-25 minutes, until cheese is melted and heated through.
Easy Single Pie Crust
- ¼ cup water
- ¼ cup oil
- 1 Tablespoon Butter
- 1 slightly heaping Cup GF bread flour mix
- ½ tsp. salt
- ¼ tsp. xanthan gum
Bring water oil and butter to a boil. Using a heat resistant spatula or wooden spoon, stir in flour. Take ball and press into Pie Plate.
Perfect Food Processor Pie Crust
- 3 ½ cups GF Baking Mix
- 2 ½ sticks butter, chilled
- 2/3 to 1 cup ice water
- 2 tsp Salt
Mix in food processor, using only as much water as needed to make soft dough. Wrap in waxed paper. Place inside plastic bag and chill for 1-2 hours. Makes a double crust.
Susannah’s Fudge Pie
- ½ cup (1 stick) butter, melted
- ¼ cup cocoa powder
- ¼ cup GF baking mix
- 1 cup sucanat or honey granules
- 2 eggs
- 1 tsp. vanilla
Preheat oven to 350F. Combine dry ingredients in a medium mixing bowl. Melt butter. Combine all ingredients with melted butter and pour into a prepared crust. Bake 35-40 Minutes.
- 1 cup Butter
- 1 cup Sucanat w/ Honey
- 1 cup Sucanat
- 2 Eggs
- 1 teaspoon Vanilla
- 2 5/8 cups Buckwheat flour
- 7/8 cups Tapioca flour
- 3 ½ teaspoons Xanthan Gum
- ½ cup ground Flax Seed (grind in blender)
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon salt
- 1 ½ cups unsweetened dried coconut (optional)
- 1 ½ cups Chocolate Chips (optional)
- 1 cup chopped nuts (optional)
Preheat oven to 350F.
Cream butter, Sucanat, and Sucanat w/Honey making a grainy paste. Add eggs and vanilla and beat well. Mix dry ingredients and stir into creamed mixture. Add nuts, coconut, and Chocolate chips, if using. Make into 1 inch balls and place on ungreased cookie sheet 2 inch apart. (A cookie scoop works great at making perfectly round cookies.) Bake at 350 degrees for 10 minutes.
Makes about 5 dozen cookies.
Replacement flour for other cookie recipes:
Use 3 parts (3/4th) buckwheat flour to 1 part (1/4th) tapioca flour and 1 tsp. xanthan gum per cup of flour.
- 6 slices (1 inch thick) loaf bread, remove crusts, cube
- 1 stick butter, melted
- 2 cups thinly sliced unpeeled apples
- 1 cup honey granules (or sucanat)
- 1 tsp. cinnamon
In a mixing bowl, combine the bread cubes and melted butter. Stir to absorb butter and set aside. Put apples in an oblong baking dish (10×8 inch or 13×9 inch). Combine honey granules and cinnamon and sprinkle evenly over apples. Pour buttered bread cubes over top. Bake for about 30 minutes at 350º, or until bubbly and browned. Serve warm.
(This is a great use for stale bread!)