There are a variety of gluten free breads available these days, some of which are actually pretty good. This is, however, the first recipe I’ve run across for gluten free french bread.

Gluten Free French Bread

Ingredients:

• 2 tablespoons active dry yeast
• 1 tablespoon sugar
• 1¼ cups warm water (about 110 degrees)
• ¾ cup sorghum flour
• 1¾ cups potato starch
• ¾ cup tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon guar gum
• ¼ cup powdered milk
• 1-2 teaspoons salt
• 1 tablespoon butter or margarine, softened
• 1 teaspoon cider vinegar
• 4 large egg whites, at room temperature, divided

Baking Instructions:

1. Line a two-baguette French bread pan (see note) with parchment paper or coat with cooking spray.
2. In a small bowl, combine the yeast, sugar and water and stir until dissolved. Set aside for 5 minutes.
3. In a large bowl, use an electric mixer to combine the flour, potato starch, xanthan gum, guar gum, powdered milk, salt, butter, cider, 3 of the egg whites and the yeast mixture. Beat on low to blend. Once blended, beat on high speed for 2 minutes, scraping down the sides of the bowl as needed. The dough will be soft.
4. Transfer half of the dough to each side of the prepared pan. Use a wet spatula to smooth each into a 12-inch loaf.
5. Lightly beat the remaining egg white, them use a pastry brush to lightly coat the top of the loaves. Use a knife to cut 3 diagonal slashes (about 1/8 inch deep) across each loaf.
6. Place the pan on the middle rack of a cold oven. Set the oven to 425 degrees and bake 30-35 minutes, or until nicely browned. Remove the bread from the pans and cool completely on a wire rack before slicing.
7. Makes two loaves.

[Recipe Courtesy of Daily Herald]

Although gluten free snacks are everywhere, this one really caught my eye so I figured I would share it here. This is a recipe for gluten free Cornflake crunch.

Gluten Free Cornflake Crunch

Ingredients:

• 300g / 10oz crushed gluten free cornflakes / rice puffs (watch out for that barley malt!) /gluten free biscuits or a combination
• 140g / 4oz butter /margarine depending on whether you want it dairy free too
• 3 tbsp golden syrup
• 2 1/2 tbsp gluten free (dairy free) cocoa powder
• 120g / 3 1/2 oz gluten free (dairy free) chocolate (if you use dark chocolate you should be safe but always check the label of course)
• 50g sultanas (optional)

Baking Instructions:

1. Melt margarine, syrup and cocoa powder together (on a low heat).
2. Stir in your crushed stuff and sultanas (if using).
3. Pour the mixture into a baking tin so it’s about an inch 1/ 2 cm thick and press down with the back of a spoon.
4. Let it cool for a while then pop it in the fridge for 30 minutes.
5. Melt the chocolate (best done in a bowl over a pan of simmering water).
6. Pour over the cooled cake.
7. Refrigerate until set.

[Recipe Courtesy of Celiac Travel]

While most carefully prepared meats are gluten free, one thing that many Celiacs live without as shake and bake. Today I ran across this great recipe and figured I would share here with everyone!

Gluten Free Shake and Bake

Ingredients:

• 8 slices gluten free bread
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons celery salt
• 1/2 teaspoon ground pepper
• 1/2 teaspoon garlic salt
• 1/8 teaspoon onion salt
• 1 pinch dried parsley
• 1 pinch dried oregano
• 1 pinch dried basil

Baking Instructions:

1. Place bread slices on a tray in a 350 degree oven until they are toasted and dried out, about 15 minutes, turning after 10 minutes.
2. Process to a fine powder in either a food processer or blender.
3. Combine all of the ingredients in a resealable plastic bag and shake.
4. Put in meat one piece at a time and shake to coat evenly.

[Recipe Courtesy of Recipe Zaar]

Here is a recipe I ran across over at Ginger Lemon Girl for homemade gluten free sandwich bread.

Gluten Free Sandwich Bread

Dry Ingredients:

• 1 cup brown rice flour
• 1/2 cup white rice flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1/4 cup millet flour
• 1/4 cup potato starch
• 3 heaping tablespoons ground flax seeds
• 1/2 cup instant non-fat milk -or- dry milk substitute
• 3 teaspoons xanthan gum
• 1 teaspoon unflavored gelatin
• 1 Tablespoon Sure Jell
• 1/2 teaspoon salt

Leavening/Proofing Ingredients:

• 2 1/2 teaspoons active dry yeast
• 2 teaspoons brown sugar
• 1/4 cup warm water (110 degrees)

Wet Ingredients:

• 1 1/4 cup warm water (110 degrees)
• 2 eggs, room temperature, beaten
• 2 egg whites, whisked
• 1/4 cup smart balance margarine, melted
• 1/4 cup brown sugar
• 1 teaspoon apple cider vinegar

Baking Instructions:

1. Proofing the Yeast: Mix together yeast, 2 teaspoons brown sugar, and 1/4 cup warm water. Set this mixture aside to proof. It should become aromatic, bubbly, and appear to be “growing” if it’s proofing correctly.
2. In the bowl of your stand mixer whisk together ALL dry ingredients. Whisk or sift ingredients together thoroughly. Set aside.
3. In a medium sized bowl whisk together all wet ingredients. Add proofed yeast to this mixture. If your yeast did not get bubbly and aromatic, start fresh with new yeast.
4. Using the paddle attachment of your stand mixer on slow speed, gently pour wet ingredients into the dry ingredients. Mix dough on medium speed for 5-8 minutes. Occasionally use a rubber spatula to push dough down the sides of the mixer bowl. While your dough is mixing, you can prepare your loaf pans. (Finished dough should resemble a VERY thick cake batter)
5. Heat oven to 200 degrees and CUT OFF immediately. Spritz loaf pan (or pans if you are using smaller 8 x 4 1/2 pans) with non-stick cooking spray or olive oil.
6. Pour dough into loaf pan (or pans — dividing evenly).
7. Spray a sheet of plastic wrap with non-stick spray and gently cover the loaf pan, with the sprayed side facing the dough.
8. Place covered loaf pans in the warmed oven and let rise for 50 minutes to an hour for large loaf pan, or 30 minutes for 2 small loaf pans. The dough should have risen to the top of the pans. GENTLY remove plastic wrap.
9. Heat oven to 350 degrees.
10. Place risen loaf of dough in the oven. For a large 9 x 5 or 10 x 5 loaf, bake 45-55 minutes. For smaller 8 x 4 1/2 loaves bake 30 minutes. Crust should be light brown in color and a thermometer placed in the middle of the loaf should read around 190 for a finished loaf.
11. Let loaf or loaves cool completely before cutting.

[Recipe Courtesy of Ginger Lemon Girl]

We’ve talked before a bit about chocolate chip muffins, but how about orange chocolate chip muffins?

Gluten Free Orange Chocolate Chip Muffins

Ingredients:

• 2 c. GF flour blend (I use a 6 part rice flour, 2 part potato starch, 1 part tapioca starch blend)
• 3/4 c. sugar
• 1 Tbs. baking powder
• 1 tsp. baking soda
• 1 1/2 tsp. xantham gum
• 1/4 tsp. salt
• 1/2 c. mini chocolate chips
• 1 thin skinned orange, seeded and cut into chunks
• 1 large egg
• 1 c. milk
• 1/4 c. oil

Baking Instructions:

1. Place oven rack in the top 1/3 of the oven and preheat to 400F.
2. Spray 12 muffin cups with baking spray.
3. In a large bowl, combine all dry ingredients, including the chocolate chips. Set aside.
4. In the bowl of a food processor, process the orange chunks (peel and all) until pureed. Small chunks are okay, but you want it to be fairly smooth. Add the egg, milk and oil to the food processor and pulse 4 or 5 times, until combined.
5. Pour the orange mixture into the dry ingredients and stir just until moistened. Don’t over beat.
6. Divide the batter among the 12 muffin cups. Sprinkle the tops with additional sugar, if desired (I do).
7. Bake at 400F for 15-20 minutes. In my oven, they come out perfect at 17 minutes.

[Recipe Courtesy of Group Recipes]