Gluten Free Stuffing

 You guys, this tastes just like regular old, classic stuffing. I kid you not. I pride myself on being a stuffing connoisseur (thank you spell check) and this got five stars in my books. Best part? It's actually really easy, even though it's from scratch. I repeat: easy, gluten free, FROM SCRATCH.

The Best Gluten Free White Bread!

When I ask you all what the one thing is that you've missed most since going gluten free, I have a feeling that a resounding cry will go up to the heavens of "warm, homemade bread".

 

You miss that chewy, soft texture, that crunchy crust, that warm, yeasty aroma. You want crunchy, golden brown toast, not a crumbling heap of "bread" with jam. You want a good ole reliable sandwich, not a brick of disgustingness that tastes like rancid beans and sticks to the roof of your mouth. You want warm bread, right out of the oven with butter melting into all the crevices, not a big eggy mess that squishes under your bread knife. 

You want this bread.

 

This recipe is actually based on my pizza crust recipe which was based on this Udi's Copycat Recipe.

I love Udi's, but this... this is much, much better.

I call this bread "batter". It's really not doughy like gluteny bread dough. Also unlike gluten bread, gluten free bread does not need to be kneaded... it only needs to be needed (sorry). You just beat it up, flop it into a greased pan, let it rise once, and then bake it!

If you don't believe me that this bread is totally awesome, let me just tell you that my older sister... the bread connoisseur of this family, the sister who sneaks out in the dead of night to spy on all the bakeries and learn their secrets, the sister uses baking stones, sourdough starters, biga, poolishes, and all the other weird things that only true bread fanatics know about... that sister claims that this bread is some of the best she's ever tasted. 

The Best Gluten Free White Bread

3/4 cup warm water
1 1/2 tablespoons active dry yeast
3 egg whites
1/4 cup brown sugar
1/4 cup olive oil
1 tablespoon apple cider vinegar
2 cups Tapioca Flour
1/2 cup Brown Rice Flour
1/2 cup Potato Starch
2 teaspoons Xanthan Gum
3/4 teaspoon salt
1/2 teaspoon baking powder

In a large bowl combine the water and yeast. In a separate clean bowl, beat the egg whites to stiff peaks. After one minute, add the brown sugar, olive oil, and vinegar to the water and yeast. Once the egg whites are stiff, slowly pour in the water mixture while continuing to beat on medium speed. Mix together the flours, starch, xanthan gum, salt, and baking powder and add to the wet mixture. Beat for one minute until smooth. Pour into a well greased bread pan. Let rise in a warm, moist place until doubled (about an hour). Score the top if you want with a sharp knife. Bake at 350ºF for about 45 minutes. Allow to cool before cutting (if you can bear the suspense). If you're not going to use the bread immediately, you can freeze a sliced loaf and just get out a slice as needed and let it thaw on it's own, in the toaster, or in the microwave. If you don't freeze it, it will dry out in a day or two.

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Gluten Free Flour Tortillas

Greetings my fellow gluten feeders! I have for you today a new recipe for gluten free flour tortillas. They're pretty much the easiest form of bread to make in the whole wide world and they're great for everything from tacos and quesadillas to egg salad. Plus, unlike other gluten free tortillas, these do not break, crack, or crumble.

First you just make your dough. I was making a double or quadruple batch or something here, so ignore the quantity.

The dough should be soft, not sticky.



Roll it out nice and thin on a surface lightly dusted with corn starch or tapioca flour. If you have one of these nifty lifter things, that's a plus.



I think it's called a cake lifter, though I would never try lifting a cake with that.

Your tortilla will now be thin and floppy.



So you shall flop it right onto a hot, ungreased pan.

Once it starts bubbling, flip it. Then when the other side has some nice brown spots, it's done.

Now you have tortillas that are bendable...

 

 
...and tear just like a regular tortilla.

I was gonna say they're tearable, but, well... that sounds terrible.

Gluten Free Flour Tortillas
Makes about 5 big tortialls

1/2 cup white rice flour
1/2 cup brown rice flour
1 cup tapioca flour
1 tablespoon white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons xanthan gum
2 tablespoons shortening
3/4 cup water

Mix together the rice flours, tapioca flour, white sugar, baking powder, salt, and xanthan gum. Mix in the shortening with your fingers until well combined. Add the water and mix well. If the mixture is still dry, add a little more water. Heat an ungreased skilled on medium-high heat. Roll out tortillas and cook each one on the hot pan until it begins to bubble. Then flip it and cook until the bottom has some brown spots. They're the best if you stack them on top of each other as they come out (this softens them up a bit). You can also throw a slightly damp towel over the top one. These keep pretty well in a plastic bag in the cupboard. 

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Gluten-free Honey Oat Bread

This is bread. Real bread. Real, gluten-free bread. Not the unpalatable, crumbly, horrible tasting stuff that health food stores call bread which you may have sampled in your quest for a happy life lived gluten-free. This is moist, flavorful, hearty, and bears the stamp of approval from even the most ardent of gluten connoisseurs in this family. One of the best parts is that you probably have most of the ingredients already in your cupboards other than the rice flour and xanthan gum, and since you are gluten-free people, maybe you have those too. Anywho, I hope you forgive me for taking so long to give you this recipe, but it did take quite a bit of trial and error to perfect so you SHOULD be grateful.

This is how we do it, kids. First we make the dough.

 

Beat up those eggs till they're all nice and fluffy. No kneading today!

Another cool thing about this bread... IT'S SINGLE RISE. As soon as the dough (or batter, whatever you want to call it) is all mixed up, you can dump it right into the pan you're going to bake it in and just let it rise once. You're welcome.

After about 45 minutes, it should have about doubled. 

Sprinkle it with some more oats if you want and then bake it. 

 And that's all. Hope you enjoy having toast and sandwiches again.

Gluten-free Honey Oat Bread 

3 1/3 cups oat flour (or 4 cups of gluten-free oats plus more for the top)
2 scant tablespoons yeast
1 1/2 cups warm water
1/4 cup olive oil
1/4 cup + 2 tablespoons honey
1/2 cup corn starch (or tapioca flour)
1/2 cup rice flour (white or sweet white rice flour. Brown rice would probably work too but I haven't tried that yet)
2 teaspoons xanthan gum
1 teaspoon salt
1/4 teaspoon cinnamon
4 eggs

If you're using whole oats, blend them in the food processor until they're pretty fine (as fine as you can get them). Meanwhile combine the yeast and water and let sit for a few minutes. Add the oil, honey, starch, flour, xanthan gum, and oats and beat until combined. Add the salt, cinnamon, and eggs. Beat for a few minutes until fluffy. Pour into a well greased 10 inch loaf pan and allow to rise for about 45 minutes until doubled. Meanwhile, preheat the oven to 350ºF. Sprinkle the top of the risen loaf with some more oats and cut a few slits in the top with a serrated knife. Bake for about 45 minutes. Allow to cool before cutting.

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