Gluten-free Baking

Here are a few simple, gluten-free recipes from Gluten-free Quick & Easy by Carol Fenster, PhD. Just substitute the flour blend in any recipe calling for flour.

Carol's Flour Blend

Ingredients:

1 1/2 cups sorghum flour

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

Stir all ingredients together with a whisk.  Store in a heavy-duty food storage bag or plastic container.  The recipe can be doubled to make 8 cups or tripled to make 12 cups of flour blend.

Carol's Yeast Bread Mix

Ingredients:

8 cups potato starch

4 cups Carol's Flour Blend (above mix) 

8 tablespoons cane sugar

8 teaspoons xanthan gum

6 teaspoons table salt

4 teaspoons guar gum

Combine all ingredients in a large storage container or storage (food grade) bag.  Make sure to thoroughly mix.  This recipe makes about 12 1/2 cups mix, which is enough for approximately 4-5 recipes.

Dinner Rolls

Ingredients:

2/3 cup warm (110*F) 1% milk (cow's, rice, soy, potato or nut)

1 envelope (2 1/4 tsp) active dry yeast

3 large egg whites (1/2 cup), at room temperature

1/4 cup unsalted butter or buttery spread (Earth Balance or canola oil)

1 tsp. cider vinegar

3 cups Carol's Yeast Bread Mix

Oil or butter for brushing after baking (optional)

1. Generously grease a 7x11-inch nonstick (gray not black) cake pan, set aside.
2. Place the warm milk in the bowl of a food processor. Add the yeast and let stand while measuring the other ingredients.
3. Add the remaining ingredients to the food processor and process until thoroughly blended. Using a 1 1/2-inch spring action ice-cream scoop, form 18 uniform pieces of dough. With oiled or wet hands, shape each scoop into a smooth ball and arrange in three rows of six each for a total of 18 balls. The balls will be close together. Cover the pan loosely with foil and let the dough rise in a warm place 45-60 minutes, until level with the top of the pan.
4. Preheat oven to 375*F.  Bake 25-30 minutes, or until the rolls are lightly browned and firm to the touch. If the rolls brown too quickly, cover loosely with foil. Remove from pan and let cool 10 minutes on wire rack.  Brush with melted butter or oil for a glossier look, if desired. Serve warm.

Submitted by Carrie