Bread Making 101: Gluten Free Baking

My friend Ida's youngest child is on a gluten free diet. I asked her if she'd be willing to share a couple recipes that have worked for her and she gladly obliged. These recipes have been tested and reviewed by some tough critics- her own kids (and even me on the bread recipe!) Everyone gave a hardy thumps up.
So if you are on a restricted diet or are even just trying to reduce your daily gluten intake then I hope you'll try these recipes.

Light and Fluffy Gluten Free Biscuits:
(Yield: 16 large biscuits)

1 1/2 c. brown rice flour
2 c. corn starch*
1/2 c. soy flour or sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum
1 stick of butter* (chilled in the freezer)
1 1/4 c. soy milk*
1 1/4 c. water
1 Tbsp. cider vinegar*
1 egg, beaten (or the equivalent amount of your favorite egg replacement)

1. Preheat your oven to 350 degrees.
2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.
3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.
4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.
5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.
Cook’s Notes:
1. If you’re not vegan or dairy free, feel free to use 1 c. buttermilk in place of the soy milk and vinegar. If you’re allergic to soy, try using your usual milk substitute and keep the vinegar in the recipe.
2. You may substitute potato starch or tapioca flour for the cornstarch.
3. 1 stick of butter = 8 Tbsp. = 1/2 c. = 1/4 lb. = 115 grams

Gluten Free Bread:
(Yield 1 loaf)

1 Tb yeast
1 Tb honey
1/4- 1/2c water
2 1/2c GF flour mix*
2 tsp xanthan gum
1 tsp salt
3 eggs
1 1/2 tsp oil
1 tsp apple cider vinegar

In small bowl, combine yeast, water and honey.
In a second bowl, combine flour mix, xanthan gum and salt.
In a third bowl, combine eggs, oil and vinegar; whisk together.

Pour flour combo into a mixing bowl and add both of the liquid mixes. Blend for 4 minutes in a mixer.

Scoop dough into greased loaf pan and allow to rise until 1” from top of pan; about 30 minutes. The dough will rise more while baking and if allowed to rise all the way to the top of loaf pan, it can spill over.
Bake at 375 for 50 minutes.

I have to apologize that I have no finished pictures for you, but let me assure you that this bread is by far the best gluten free bread that I've ever had. It does not rise into a large round loaf but the texture is as close to "real" bread as I've ever tasted- none of that yucky, dense, wetness that you find in store bought gluten free breads!

*Gluten Free Flour Mix:
3 parts brown rice flour
3 part tapioca flour
2 part sorghum flour
1 part almond flour


I hope that you enjoy these recipes!