<\/p>\n
by Sue Becker<\/p>\n
Baking Supplies Needed for Breads:<\/strong> *Our rice and corn pass thru the same hopper as the wheat.\u00a0 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.)<\/p>\n Dried Beans:<\/strong> Books:<\/strong> We carry these gluten free grains: corn, rice, millet, quinoa, amaranth, sorghum, and buckwheat. Beans and soybeans are also gluten free.\u00a0 We carry the Bob’s Red Mill line of gluten free baking supplies. (You\u2019ll find recipes on each of Bob\u2019s packages.\u00a0 We use freshly milled brown rice for the rice flour called for and half as much raw honey for the sugar in those recipes.)<\/p>\n The grains are great boiled in broth and eaten as you would rice, or used in side dishes with meat and vegetables added.<\/p>\n Amaranth<\/strong> For cereal similar to grits, use 2 parts water to 1 part grain.\u00a0 Bring your water to boil, stir in amaranth, reduce heat and cover.\u00a0 Simmer for 20-25 minutes covered, until all the water is absorbed. The flavor is a little sweet\/pungent\/spicy.<\/p>\n As a side dish, you may use 3 parts beef, chicken or veg. broth to 1 part amaranth and cook as above.\u00a0 Try sauteing onions and a few of your favorite vegetables to include as well.<\/p>\n Brown Rice<\/strong> Buckwheat<\/strong> Corn<\/strong> Millet<\/strong> 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.)<\/p>\n Quinoa<\/strong> Sorghum<\/strong> Teff<\/strong> Sue\u2019s Millet-Rice Pancakes<\/strong><\/p>\n Mix together dry ingredients. Add liquids. Stir just until mixed. Fry on hot oiled griddle. Serve with agave nectar, or maple syrup. Melanie\u2019s Power House Grits<\/strong><\/p>\n Equal parts quinoa (rinsed), amaranth and millet (course chopped in Tribest) Bring grains & water to boil, then reduce heat and simmer for about 20 minutes or to desired consistency. Add butter as desired.<\/p>\n Variations: as with oatmeal, you may add fruit, cinnamon, nuts, vanilla, sucanat, etc.<\/p>\n Basic Sandwich Bread<\/strong> Easy Teff Bread<\/strong><\/p>\n Makes one 8 inch loaf.<\/p>\n 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 8x4x\u00bd inch pan. Let rise until doubled. Bake at 350. 35-40 minutes. Cool 10 minutes in pan, then on wire rack.<\/p>\n Emma\u2019s Brown and Serve Rolls<\/strong> Delicious Rice Bread<\/strong><\/p>\n Preheat oven to 400F. Old-Fashioned Meat Sauce<\/strong> Italian Pasta Bake<\/strong><\/p>\n Spray 9 inch X13 inch bake dish with cooking spray.\u00a0 Stir cooked pasta and meat sauce together.\u00a0 Pour into bake dish. Cover with grated cheese.\u00a0 Bake at 350 for 20-25 minutes, until cheese is melted and heated through. 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.<\/p>\n Perfect Food Processor Pie Crust <\/strong><\/p>\n 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.<\/p>\n Susannah\u2019s Fudge Pie<\/strong><\/p>\n 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.<\/p>\n Gluten-Free Cookies<\/strong><\/p>\n Preheat oven to 350F.<\/p>\n Cream butter, Sucanat, and Sucanat w\/Honey making a grainy paste.\u00a0 Add eggs and vanilla and beat well.\u00a0 Mix dry ingredients and stir into creamed mixture.\u00a0 Add nuts, coconut, and Chocolate chips, if using.\u00a0 Make into 1 inch balls and place on ungreased cookie sheet 2 inch apart. (A cookie scoop works great at making perfectly round cookies.)\u00a0 Bake at 350 degrees for 10 minutes. TIP<\/strong> Apple Dessert<\/strong><\/p>\n 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 350\u00ba, or until bubbly and browned. Serve warm. by Sue Becker Baking Supplies Needed for Breads: Tapioca Flour Xanthan Gum Potato Starch (Corn starch) Real Salt Yeast Honey or Honey Granules Extra Virgin Olive Oil<\/p>\n","protected":false},"author":2,"featured_media":506,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,3],"tags":[],"class_list":["post-249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/posts\/249","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/comments?post=249"}],"version-history":[{"count":0,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/posts\/249\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/media\/506"}],"wp:attachment":[{"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/media?parent=249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/categories?post=249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.breadbeckers.com\/blog\/wp-json\/wp\/v2\/tags?post=249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTapioca Flour
\nXanthan Gum
\nPotato Starch
\n(Corn starch)
\nReal Salt
\nYeast
\nHoney or Honey Granules
\nExtra Virgin Olive Oil
\n
\nWhole Grains: <\/strong>
\nAmaranth, Buckwheat, *Brown Rice, *Corn, Millet, GF Rolled Oats, GF Steel Cut Oats, Quinoa, Sorghum, Teff.<\/p>\n
\nGarbanzos, Small White Navy Bean, Baby Lima, or other white bean.
\n(We also carry dehydrated refried beans that cook in just 10 minutes!)
\nNote: All beans are gluten free.<\/p>\n
\nCountry Beans by Rita Bingham
\nWhat the Bible Says About Healthy Living Cookbook by Hope Egan & Amy Cataldo
\nGluten-Free Baking Classics for the Bread Machine by Annalise Roberts<\/p>\n
\nAmaranth is a very nutritious grain, high in iron and Vitamin C.\u00a0 Amaranth is a complete protein and is higher than most other grains in both phosphorus and calcium.<\/p>\n
\nBrown 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.\u00a0 Rice is not as high in protein as wheat and some other grains, but the protein is a good quality and easily utilized.<\/p>\n
\nBuckwheat is rich in minerals, Vitamin E, B complex, Starch, Fat, Protein, Rutin, potassium, calcium, phosphorus, and is high in amino acids.\u00a0 It is the best known source of complex carbohydrates. Buckwheat strengthens the arterial walls, reduces blood pressure and assists in relieving varicose veins.\u00a0 It cleans and strengthens the intestines, and is used in combating dysentery and diarrhea.<\/p>\n
\nCorn contains iron, proteins, carbohydrates, potassium, and magnesium, which helps the bowel and is necessary for good tone in the intestinal tract.\u00a0 Corn is also good for the heart, stomach, teeth, and gums.\u00a0 Yellow corn contains carotene; white corn does not. Both types are rich in vitamins B and C.<\/p>\n
\nMillet 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.<\/p>\n
\nQuinoa 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.)<\/p>\n
\nSorghum 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.<\/p>\n
\nTeff 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.<\/p>\n\n
\n*To use sweet milk instead of buttermilk omit soda and increase baking powder to 4 tsp.<\/p>\n
\n1 part grain mix to 2 parts water\u00a0 (ex. 1 cup grain mix and 2 cups of water)
\nSalt to taste.<\/p>\n
\nFeatured in “Gluten-Free Baking Classics for the Bread Machine” Page 23.<\/p>\n\n
\nFeatured in “Country Beans” by Rita Bingham. Page 25<\/p>\n\n
\nWhip eggs.\u00a0 Add honey, butter and dry ingredients.\u00a0 Mix well.\u00a0 Add water and yeast.\u00a0\u00a0 Mix for 3 minutes.\u00a0 Let rise till double.*\u00a0\u00a0 Bake in well greased and floured pan for 35 minutes.\u00a0 Enjoy!<\/p>\n
\nFeatured in What the Bible Says About Healthy Living Cookbook
\nby Hope Egan and Amy Cataldo. Page 90<\/p>\n\n
\nEasy Single Pie Crust <\/strong><\/p>\n\n
\n
\n
\n
\nMakes about 5 dozen cookies.<\/p>\n
\nReplacement flour for other cookie recipes:
\nUse 3 parts (3\/4th) buckwheat flour to 1 part (1\/4th) tapioca flour and 1 tsp. xanthan gum per cup of flour.<\/p>\n\n
\n(This is a great use for stale bread!)<\/p>\n","protected":false},"excerpt":{"rendered":"