I have done some searching & found some sites but also have about 28
recipes from the Celiac LISTSERVE, Bread Machine Recipes from last year.
I have enjoyed this list so very much and have made MANY wonderful
breads from the participants so please keep these recipes and
information coming!
Here are the recipes:
GF Bread Machine Recipes
* Note I have not tried all of these recipes, so no guarantees! Happy
experimenting!
Celiac LISTSERV, Bread Machine Recipes
Version 2.0
Error! Bookmark not defined. Michael Jones, Bill Elkus, Jim Lyles, Lisa
Lewis, Evan Hunt,
1995 - All rights reserved worldwide
=======================================================================
Index
=======================================================================
1. Error! Bookmark not defined.
2. Error! Bookmark not defined.
A. Improved Basic Bread from Mike Jones
Variations:
Black Bread
Ukrainian Black Bread
Butter Buds
Cheese
Bacon-Cheese
Herbal
Italian Herb
Shaker herb
Swiss Caraway
B. Almond Flour White Bread from Sandra Leonard
C. Apricot Bread from Sandra Leonard
D. Blueberry Bread from Mike Jones
E. Brown and White Bread from Mary Gunn:
F. Brown and White Bread II
G. Carolyn's Best White Bread from Carolyn Randall
H. Cardamom Flavored Fruit Bread from Mary Gunn
I. Cheddar Cheese Bread from GIG
J. Corn Meal Bread from Mike Jones
K. Dilly Bread from Sandra Leonard
L. Fresh Apple Bread from Sandra Leonard
M. Fruit and Nut Bread (Stollen) from Sandra Leonard
N. Italian Herb Bread #1 from Mike Jones
O. Italian Herb Bread #2 from Mike Jones
P. Julekage from GIG
Q. Mock Rye Bread from GIG
R. Onion Bread from Sandra Leonard
S. Onion Rye Bread from Sandra Leonard
T. Parmesan-Herb Bread from Mike Jones
U. Potato Bread from Mike Jones
V. Pumpernickel Bread from Mary Gunn
W. Raisin Bread from Mike Jones
X. Raisin Bread from Sandra Leonard
Y. Raisin Bread #2 from Sandra Leonard
Z. Sourdough (Brown, White, and Soy) Bread from Mike Jones
AA. Sourdough Brown & White Bread (modified) from Mike Jones
BB. Sourdough Black Bread from Mike Jones
CC. Sourdough Honey Bread from Mike Jones
DD. Sourdough Honey-Herb Bread from Mike Jones
EE. Sourdough Honey Bread (modified) from Mike Jones
FF. Sourdough Pumpkin Bread from Mike Jones
GG. Sourdough Rye Bread from Mary Lou Thomas
HH. Sour Rye Bread from Sandra Leonard
II. Sour Rye Bread #2 from Sandra Leonard
JJ. Swedish Rye Bread #2 from Sandra Leonard
KK. Mike' Basic Machine Bread from Mary Gunn for one pound machines
LL. Buttermilk Bread from Mary Gunn for one pound machines.
=======================================================================
Chapter 1 Introduction
=======================================================================
These bread machine recipes were collected and tested by Mike Jones
(mjones@digital.net) and demonstrate the quality of GF breads that are
available with a minimum amount of work. Other recipes can be found in
selected cookbooks, support group newsletters and in the postings to
this LISTSERV. LISTSERV postings can be found in the archives or
special recipe files. Send to LISTSERV@SJUVM.STJOHNS.EDU the command
INDEX CELIAC for information on the file names.
=======================================================================
Chapter 2 Recipes
=======================================================================
These recipes were tested in a Welbilt model 150 and will work without
modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15.
Recipes for other machines are noted.
-----------------------------------------------------------------------
A. Improved Basic Bread from Mike Jones: This is a wonderful, moist
sandwich bread or foundation for other breads. It comes in four
variations to accommodate different tastes. It can be made lactose
free by using dry milk substitute instead of non-fat dry milk. This
bread does not require premixing of ingredients. Sure-Jell from Kraft
Foods, is pectin. It is normally used in making home jellies. The
dough can be remove from the machine and used to make hamburger buns.
Dry Ingredients:
Desired type of yeast *
Desired flour mixture **, room temperature
1/2 cup instant non-fat dry milk or dry milk substitute
3 tsp. guar or xanthan gum
1 tbs. Sure-Jell
1/2 tsp. salt
2 tbs. sugar
Wet Ingredients:
1-1/2 cups plus 2 tbs. water
1 tsp. gelatin
2 eggs, room temperature, beaten
1/4 cup olive oil
1 tsp. GF vinegar
* Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast
** Use one of these flour combinations in the basic recipe.
Mixture A
2 cups white rice flour
1/2 cup tapioca flour
1/2 cup corn starch
Mixture B
3 cups Gourmet Blend flour
Mixture C
2 cups white rice flour
1 cup brown rice flour
Mixture D
1 1/2 cups white rice flour
3/4 cup brown rice flour
3/4 cup corn starch
In a bowl, soak the gelatin in water for two minutes. Set aside. Add
the yeast to the machine. Add the flours, dry milk, gum, Sure-Jell,
and salt to the machine. Sugar is the last dry ingredient added.
Warm the water-gelatin mixture to 85 degrees in a microwave or on the
stove top. Add to the machine with the remaining wet ingredients. The
amount of water is based upon the degree of moisture desired in the
finished loaf and type of flour used. There is no problem with
overflowing of the loaf with 1 3/4 cups of water. Press start. Multi-
logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread can
be made in the Model 100's four hour cycle. Allow to cool before slicing.
Variations:
Black Bread:
To the dry ingredients add 2 teaspoons caraway seeds, 1 tablespoon cocoa
powder, 1 tablespoon corn meal, and 1/2 teaspoon orange peel. Replace the
vegetable oil with 3 tablespoons of molasses and increase the water by 2
tablespoons.
Ukrainian Black Bread:
To the dry ingredients add 2 teaspoons caraway seeds, 1 tablespoon cocoa
powder, 1 tablespoon corn meal, and 1/2 teaspoon orange peel. Replace the
vegetable oil with 3 tablespoons of molasses. Replace the water with 1 3/4
cups of cooled coffee (85 degrees).
Butter Buds:
Add 3 tablespoons of Butter Buds powder to the dry ingredients.
Cheese:
Add 1/2 cup grated cheese after the liquids are added.
Bacon-Cheese:
Add 1/2 cup grated cheese and 2/3 cup crumbled, crisp-fried GF bacon after
the liquids are added.
Herbal:
Add 1-1/2 tablespoons of crushed coriander seeds and 1-1/2 tablespoons
crushed anise seeds to the dry ingredients.
Italian Herb:
Increase the sugar to 2-1/2 tablespoons. Replace 1/4 cup of the rice flour
with 1/4 cup of rice polish. Add 3 tablespoons dried basil, 3 tablespoons
Parmesan cheese, and 3 tablespoons fresh garlic to the dry ingredients.
Shaker Herb:
Add to the dry ingredients : 3/4 teaspoon celery seeds, 3/4 teaspoon caraway
seeds, 3/4 teaspoon rubbed sage, and 3/4 teaspoon ground nutmeg.
Swiss Caraway:
Add to the dry ingredients 1/4 cup shredded Swiss cheese, 1 teaspoon caraway
seeds, and 3/4 teaspoon dried mustard powder
-----------------------------------------------------------------------
B. Almond Flour White Bread from Sandra Leonard:
Dry Ingredients:
1 cup white rice flour
1 cup plus 1 tbs. almond flour
1/2 cup potato starch flour
1/4 cup brown sugar
1-1/3 cup instant nonfat dry milk
3-1/2 tsp. xanthan gum
1/2 tsp. salt
1 package dry yeast
Wet Ingredients:
2 eggs, beaten
1-1/4 cups water
1/4 cup margarine
Add blanched almonds to a food processor or blender to make almond
flour.
Any extra almond flour should be kept in refrigerator or freezer. In
a bowl mix all dry ingredients and add to machine. In a bowl mix all
wet ingredients and add to machine. Allow the bread to remain in the
machine during the cool down period.
-----------------------------------------------------------------------
C. Apricot Bread from Sandra Leonard:
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
1/2 cup instant nonfat dry milk
1 tsp. salt
1/8 tsp. dried orange peel
3 tsp. xanthan gum
1/2 cup sugar
1 package dry yeast
1-3/4 cups dried apricots, diced the size of raisins
Wet Ingredients:
2 large eggs, beaten
1-1/4 cups warm water
1/4 cup margarine, melted
1/2 cup orange juice
Soak dried apricots in water for 30 minutes. Drain well. Dredge
apricots pieces in a small amount of rice flour. Mix all dry
ingredients together.
Mix all wet ingredients together. Place dry and wet ingredients into
your bread machine in the order the manufacturer suggests. Note: If
your machine has a designated time to add nuts and fruits, add apricots
at that time. Use the fruit bread setting.
-----------------------------------------------------------------------
D. Blueberry Bread from Mike Jones:
Dry Ingredients:
1 package dry yeast
2 cups Gourmet Blend flour
1/2 cup instant nonfat dry milk
2 tsp. xanthan gum
1 tsp. salt
1/2 tsp. baking soda
3 tbs. sugar
1/2 cup blueberries
Wet Ingredients:
2 tbs. margarine, melted
2 eggs, room temperature, beaten
1 tsp. rice vinegar
1/2 cup blueberry syrup, heated
1/4 cup water
3/4 cup plain yogurt
1/4 cup blueberries
Combine all ingredients in order listed. Last 1/4 cup of blueberries
should be added at the last kneading (10 beeps). Use the fruit bread
setting. This is a very moist dinner bread. If you desire to reduce
the moisture and make a larger loaf, increase the flour by 1/2 cup.
-----------------------------------------------------------------------
E. Brown and White Bread from Mary Gunn:
Dry Ingredients:
1 package dry yeast
1 cup brown rice flour
2 cups white rice flour
3-1/2 tsp. xanthan gum
1/4 cup sugar
1-1/2 tsp. salt
1-1/3 cups instant nonfat dry milk or 1 cup Lacto-Free
Wet Ingredients:
1/4 cup melted margarine
2 large eggs, beaten
1-3/4 cup warm water
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. Transfer to machine.
-----------------------------------------------------------------------
F. Brown and White Bread II (Lactose-Free, Low-Sucrose, Soy Free) from
Mary Gunn:
Dry Ingredients:
1 package dry yeast
1 cup brown rice flour
2-1/4 cups white rice flour
2-1/2 tsp. xanthan gum
1-1/2 tsp. salt
Wet Ingredients:
1 tbs. Egg Replacer (optional)
3 tbs. sugar or fructose
3 eggs, lightly beaten
1/4 cup Fleischmann unsalted margarine, melted
1-2/3 cups warm water
1 tsp. cider vinegar
Use one of the following:
1/3 cup Nut-Quick, ground fine in a blender
1/3 cup Soy-Quick
1/3 cup Lacto-Free
1/2 cup instant nonfat dry milk
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. Transfer to machine.
-----------------------------------------------------------------------
G. Carolyn's Best White Bread from Carolyn Randall:
2 cups white rice flour
1 cup Gourmet Blend
1/4 cup sugar
1-1/2 tbs. clear gel
3-1/2 tsp. xanthan gum
1-1/2 tsp. salt
1 cup nonfat dry milk
1-3/4 cups warm water
1 tsp. vinegar
2 large. eggs
1/4 cup margarine, melted & cooled
2-1/2 tsp. dry yeast
Mix all ingredients except the yeast. Melt the margarine. Warm the
vinegar and water. Quickly and completely blend the eggs into the
water using a fork or a whisk. Put the yeast, flour mixture, water
mixture, and margarine into the bread machine. Start the machine.
Remove the bread when the cooling cycle is over and finish cooling on a
rack. Slice and store in an airtight container.
-----------------------------------------------------------------------
H. Cardamom Flavored Fruit Bread from Mary Gunn:
Dry Ingredients:
1 package dry yeast
2 cups white rice flour
1/3 cup tapioca flour
2/3 cup potato starch flour
2-1/2 tsp. xanthan gum
1/2 cup Lacto-free or instant nonfat dry milk
1-1/2 tsp. salt
3 tbs. sugar
2 tsp. ground cardamom
Wet Ingredients:
3 eggs, room temperature
1 tsp. vinegar
4 tbs. unsalted Fleischmann margarine, melted
1-2/3 cups warm water
1 6-oz package dried fruit bits
Measure and mix all dry ingredients. Whisk to mix thoroughly.
Transfer to machine. Add raisins to machine. Combine and whisk all
liquid ingredients. Transfer to machine.
-----------------------------------------------------------------------
I. Cheddar Cheese Bread from GIG:
Dry Ingredients:
1 package dry yeast
2 tbs. sugar
1 tsp. salt
2 cups white rice flour
1 cup brown rice flour
1/4 cup instant nonfat dry milk
3-1/2 tsp. xanthan gum
1-1/2 cups grated sharp cheese (6 oz at room temperature
Wet Ingredients:
2 large eggs, beaten
2 tbs. soft margarine
1-3/4 cups warm water
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to
machine. Combine and whisk all liquid ingredients. Transfer to
machine. Use the fruit bread settings Option: Add 1/4 cup cherries.
-----------------------------------------------------------------------
J. Corn Meal Bread from Mike Jones: The corn meal gives a change in
taste, without being too strong.
Dry Ingredients:
2 tsp. Red Star Active Dry Yeast
1 cup yellow corn meal
2 cups white rice flour
1/2 cup instant nonfat dry milk powder
3 tsp. xanthan gum
1-1/2 tsp. salt
1 tbs. brown sugar
Wet Ingredients:
2 eggs
1-7/8 cups warm water, 85 deg., divided use
1 tsp. unflavored gelatin
2 tbs. GF vegetable oil
Add yeast to machine. Combine and whisk all dry ingredients, except
the brown sugar, together in a large bowl. Add the mixed dry
ingredients to machine. Add the brown sugar to the machine. Dissolve
gelatin in 1 cup warm water. Combine and whisk all remaining wet
ingredients together in the same bowl. Pour into the machine. Start
the machine. Welbilt Multi-Logic Settings: Second kneading - 0, Second
rising - 10, Baking 50 minutes.
-----------------------------------------------------------------------
K. Dilly Bread from Sandra Leonard:
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
1/2 tsp. salt
1-1/3 cups instant nonfat dry milk
2 tsp. xanthan gum
1 package yeast
1 tbs. minced onions
2 tbs. sugar
2-3 tbs. dill seeds
1/4 tsp. baking soda
Wet Ingredients:
2 eggs, beaten
1 tbs. margarine, softened
1 cup cottage cheese
1-1/4 cup water
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. Transfer to machine.
-----------------------------------------------------------------------
L. Fresh Apple Bread from Sandra Leonard:
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
3-1/2 tsp. xanthan gum
1/2 tsp. salt
1/4-1/2 tsp. cinnamon
1-1/3 cups instant nonfat dry milk powder
1 cup raisins, dark or light
1 package dry yeast
1/4 cup sugar
2 tbs. brown sugar
Wet Ingredients:
2 large eggs, beaten
1-1/2 cups warm water
1 cup fresh apples, finely diced
1/4 cup sugar
1/4 cup margarine, melted
Mix 1/4 cup of the 1/2 cup sugar with the diced apples and allow to sit
for about 20 - 30 minutes, stirring occasionally. The apples and the
sugar will make a syrup. This mixtures now becomes part of the wet
ingredients.
Mix all dry ingredients together. Mix all wet ingredients together.
Place dry and wet ingredients into your bread machine in the order the
manufacturer suggests. Note: If your machine has a designated time to
add nuts and fruits, add raisins at that time. Note: The apples seem
to work well, if dices are about the size of raisins. Slices of apples
seem to stick to the sides of the baking container as they are kneaded.
They don't incorporate into the dough. When baking the slices, they
seem to all be on the edge of the bread and burn rapidly. Dicing seems
to be the trick here. Use the fruit bread setting.
-----------------------------------------------------------------------
M. Fruit and Nut Bread (Stollen) from Sandra Leonard:
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
1-1/3 cups instant nonfat dry milk powder
3-1/2 tsp. xanthan gum
1 cup mixed dried fruit, cut into raisin size pieces
1/2 cup nuts chopped
1 package dry yeast
1/2 cup sugar
Wet Ingredients:
2 large eggs, beaten
1-3/4 cups warm water
1/4 cup margarine, melted
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to
machine. Combine and whisk all liquid ingredients. Transfer to
machine. Add the nuts and fruits according to your personal preference
or according to the manufacturer's instructions. Use the fruit bread
setting.
-----------------------------------------------------------------------
N. Italian Bread #1 from Mike Jones:
Dry Ingredients:
1 package dry yeast
2 cups Gourmet Blend flour
1/2 cup Parmesan cheese
2 tsp. garlic powder
1 tsp. Italian seasoning
2 tsp. xanthan gum
1 tsp. salt
1/2 tsp. baking soda
2 tbs. sugar
Wet Ingredients:
2 tbs. margarine
3/4 cup plain yogurt
2 eggs, room temperature, beaten
1 tsp. rice vinegar
7/8 cup warm water
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to
machine. Combine and whisk all liquid ingredients. Transfer to
machine. This is a very moist dinner bread. If you desire to reduce
the moisture and make a larger loaf, increase the flour by 1/2 cup.
O. Italian Herb Bread #2 from Mike Jones:
Dry Ingredients:
1 package dry yeast
2 cups Gourmet Blend flour
2 tsp. xanthan gum
2 tsp. dill seed
1 tsp. salt
1/2 tsp. baking soda
1 tbs. instant minced onions
2 tbs. sugar
Wet Ingredients:
3/4 cup ricotta cheese
2 tbs. margarine, melted
2 eggs, room temperature
1 tsp. vinegar
7/8 cup warm water
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. Transfer to machine. This
is a very moist dinner bread. If you desire to reduce the moisture and
make a larger loaf, increase the flour by 1/2 cup.
-----------------------------------------------------------------------
P. Julekage from GIG:
Dry Ingredients:
1 package dry yeast
2 cups white flour
1 cup brown rice flour
3-1/2 tsp. xanthan gum
1-1/3 cups nonfat dry milk
1/2 cup, plus 2 tbs. sugar
1-1/2 tsp. salt
1-1/2 tsp. ground cinnamon
1 cup dried mixed fruit
Wet Ingredients:
2 large eggs, beaten
1/4 cup margarine, melted
1-3/4 cups warm water
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. Transfer to machine. Add
the nuts and fruits according to your personal preference or according
to the manufacturer's instructions. Use the fruit bread setting.
-----------------------------------------------------------------------
Q. Mock Rye Bread from GIG:
Dry Ingredients:
1 package dry yeast
2 cups white rice flour
1 cup brown rice flour
2 tsp. sugar
1-1/2 tsp. salt
1-1/3 cups nonfat dry milk
3-1/2 tsp. xanthan gum
1 tsp. grated orange peel
1/4 cup brown sugar
4 tsp. caraway seeds
Wet Ingredients:
1/4 cup molasses
1/4 cup melted margarine
2 large eggs, beaten
1-1/2 cups warm water
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. Transfer to machine.
-----------------------------------------------------------------------
R. Onion Bread from Sandra Leonard:
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
3 tsp. xanthan gum
1-1/4 cups nonfat dry milk powder
1-1/2 tsp. onion salt
1 package dry yeast
2 tbs. sugar
2-1/2 tsp. minced dry onions
Wet Ingredients:
2 eggs, beaten
1-3/4 cups warm water
3 tbs. melted margarine
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. Transfer to machine. Note:
Dry minced onions may be sauteed in a little olive oil until slightly
browned. This doesn't alter the taste any but looks nice in the bread.
-----------------------------------------------------------------------
S. Onion Rye Bread from Sandra Leonard:
Dry Ingredients:
1-1/4 cups brown rice flour
1-1/2 cups white rice flour
1/4 cup rice bran
3-1/2 tsp. xanthan gum
1/2 tsp. salt
4 tsp. caraway seeds
1 package dry yeast
1 cup nonfat dry milk powder
1 tsp. onion salt
1 tsp. dry minced onions
1/2 tsp. fennel seeds
2 tsp. instant coffee
Wet Ingredients:
2 eggs, beaten
1/4 cup molasses, scant
3/4 cup sourdough starter
3/4 cup warm water
3/4 cup cottage cheese
1/4 cup melted margarine
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to
machine. Combine and whisk all liquid ingredients. Transfer to
machine. Note: Dry minced onions may be sauteed in a little olive oil
until slightly browned. This doesn't alter the taste any but looks
nice in the bread.
-----------------------------------------------------------------------
T. Parmesan-Herb Bread from Mike Jones:
Dry Ingredients:
1 package dry yeast
2-1/4 cups Gourmet Blend flour
3/4 cup Parmesan cheese
1 tsp. garlic powder
2 tsp. xanthan gum
1 tsp. dried oregano leaves, crumbled or (1/4 tsp. oregano power)
1 tsp. salt
1/2 tsp. baking soda
2 tbs. sugar
Wet Ingredients:
2 tbs. margarine
3/4 cup ricotta cheese
2 eggs, room temperature, beaten
1 tsp. vinegar
7/8 cups warm water
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. Transfer to machine. This
is a very moist dinner bread. If you desire to reduce the moisture and
make a larger loaf, increase the flour by 1/2 cup.
-----------------------------------------------------------------------
U. Potato Bread from Mike Jones:
Dry Ingredients:
1 package dry yeast
2 cups Gourmet Blend flour
1/2 cup instant potato flakes
3 tbs. non fat dry milk
2 tsp. xanthan gum
1 tsp. salt
1/2 tsp. baking soda
2 tbs. sugar
Wet Ingredients:
3/4 cup ricotta cheese
2 tbs. margarine, melted
2 eggs, room temperature, beaten
1 tsp. vinegar
7/8 cup warm water
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. Transfer to machine. This
is a very moist dinner bread. If you desire to reduce the moisture and
make a larger loaf, increase the flour by 1/2 cup.
-----------------------------------------------------------------------
V. Pumpernickel Bread from Mary Gunn:
Dry Ingredients:
1 package dry yeast
2 cups brown rice
1/2 cup tapioca flour
1/2 cup potato starch flour
1 tbs. xanthan gum
1 tbs. caraway seeds
1-1/2 tsp. salt
Wet Ingredients:
3 eggs, lightly beaten
3 tbs. molasses
1 tsp. vinegar
1-1/2 cups warm water
3 tbs. vegetable oil
1/3 cup Lacto-free or 1/2 cup nonfat dry milk
1 tbs. cocoa powder
3 tbs. fructose or white sugar
1 tsp. grated orange peel
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. Transfer to machine.
-----------------------------------------------------------------------
W. Raisin Bread from Mike Jones:
Dry Ingredients:
1 package dry yeast
2 cups Gourmet Blend
1/2 cup nonfat dry milk
2 tsp. xanthan gum
1 tsp. salt
1/2 tsp. baking soda
3 tbs. sugar
1/2 tsp. cinnamon
1/4 cup golden raisins
1/4 cup seedless raisins
Wet Ingredients:
3/4 cup plain yogurt
2 tbs. margarine, melted
1/2 tsp. vanilla
2 eggs, room temperature, beaten
1 tsp. vinegar
7/8 cup warm water
1/4 cup golden raisins
1/4 cup seedless raisins
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. Transfer to machine. The
last 1/2 cup of raisins may be added at the ten beeps. Use the fruit
bread setting. This is a very moist dinner bread. If you desire to
reduce the moisture and make a larger loaf, increase the flour by 1/2 cup.
-----------------------------------------------------------------------
X. Raisin Bread from Sandra Leonard:
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
1-1/3 cups nonfat dry milk powder
3-1/2 tsp. xanthan gum
1/2 tsp. salt
1 tsp. cinnamon, optional
1 cup raisins, dark or light
1 package dry yeast
1/2 cup sugar
Wet Ingredients:
2 eggs, beaten
1-3/4 cups warm water
1/4 cup margarine
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. Transfer to machine. Add
the nuts and fruits according to your personal preference or according
to the manufacturer's instructions. Use the fruit bread setting.
-----------------------------------------------------------------------
Y. Raisin Bread # 2 from Sandra Leonard:
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
1/2 cup nonfat dry milk powder
3 tsp. xanthan gum
1 tsp. salt
1 cup raisins, dark or light
1 package dry yeast
1/2 cup sugar
Wet Ingredients:
2 eggs, beaten
3/4 cups warm water
1/4 cup margarine
1 cup warm milk
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. Transfer to machine. Add
the nuts and fruits according to your personal preference or according
to the manufacturer's instructions. Use the fruit bread setting.
-----------------------------------------------------------------------
Z. Sourdough (Brown, White, and Soy) Bread from Mike Jones:
Dry Ingredients:
1 cup brown rice flour
1-1/2 cups white rice flour
1/2 cup soy flour
1-1/3 cups nonfat dry milk
3-1/2 tsp. xanthan gum
1-1/2 tsp. salt
1 package dry yeast
1/4 cup plus 2 tsp. sugar
Wet Ingredients:
2 eggs beaten
3/4 cup sourdough starter
1 tsp. unflavored gelatin
1-3/4 cups warm water
1/4 cup melted margarine
1 tsp. vinegar
Mix all dry ingredients together, except for gelatin. Add to machine.
Dissolve 1 package of gelatin in 1 cup of warm water. Combine with
remaining 3/4 cup water and mix with other wet ingredients. Add to machine.
-----------------------------------------------------------------------
AA. Sourdough Brown & White Bread (modified) from Mike Jones:
Dry Ingredients:
2 cups white rice flour
1 cup brown rice flour
1/2 cup instant nonfat dry milk powder
3 tsp. xanthan or guar gum
1-1/2 tsp. salt
2 tsp. Red Star Active Dry Yeast
Wet Ingredients:
2 eggs beaten
1/2 cup sourdough starter
1-1/2 cups warm water, 85 deg., divided use
1/4 cup honey
1/4 cup GF vegetable oil
1 tsp. rice vinegar
1 tsp. unflavored gelatin
Add yeast to machine. Combine and whisk all dry ingredients, except
the brown sugar, together in a large bowl. Add the mixed dry
ingredients to machine. Add the brown sugar to the machine. Dissolve
gelatin in 1 cup warm water. Combine and whisk all remaining wet
ingredients together in the same bowl. Pour into the machine. Start
the machine. Welbilt Multi-Logic Settings: Second kneading - 0, Second
rising - 10, Baking 50 minutes.
-----------------------------------------------------------------------
BB. Black Sourdough Bread from Mike Jones:
Dry Ingredients:
2 cups white rice flour
1 cup brown rice flour
1/2 cup instant nonfat dry milk powder
3 tsp. xanthan or guar gum
2 tsp. caraway seeds
1/2 tsp. ground or instant coffee
1/2 tsp. onion powder
1 tbs. cocoa powder
1-1/2 tsp. salt
2 tsp. Red Star Active Dry Yeast
Wet Ingredients:
2 eggs beaten
1/2 cup sourdough starter
1-1/2 cups warm water, 85 deg., divided use
2 tbs. honey
2 tbs. molasses
1/4 cup GF vegetable oil
1 tsp. rice vinegar
1 package unflavored gelatin
Add yeast to machine. Combine and whisk all dry ingredients, except
the brown sugar, together in a large bowl. Add the mixed dry
ingredients to machine. Add the brown sugar to the machine. Dissolve
gelatin in 1 cup warm water. Combine and whisk all remaining wet
ingredients together in the same bowl. Pour into the machine. Start
the machine. Welbilt Multi-Logic Settings: Second kneading - 0, Second
rising - 10, Baking 50 minutes.
-----------------------------------------------------------------------
CC. Sourdough Honey Bread from Mike Jones:
Dry Ingredients:
3 cups Gourmet Blend
1 cup nonfat dry milk
3-1/2 tsp. xanthan gum
1-1/2 tsp. salt
1 package dry yeast
Wet Ingredients:
2 eggs, beaten
3/4 cup sourdough starter
7/8 cup warm water
3/4 cup ricotta cheese
1/4 cup honey
1/4 cup melted margarine
1 tsp. rice vinegar
Combine and whisk all dry ingredients together. Add to machine.
Combine and whisk all wet ingredients together. Add to machine.
Option: Add 3 tbs. melted margarine to top of loaf when removed from
the machine.
-----------------------------------------------------------------------
DD. Sourdough Honey-Herb Bread from Mike Jones: To the above
sourdough honey bread recipe add: 1/2 tsp. basil leaves, 1/2 tsp.
Italian seasoning, 1/4 tsp. oregano, and 1/8 tsp. garlic powder.
-----------------------------------------------------------------------
EE. Sourdough Honey Bread (modified) from Mike Jones: The Machine recipe
for sourdough honey bread can be made without Ricotta cheese and instant
nonfat dry milk.
Dry Ingredients:
3 cups Gourmet Blend Flour
2/3 cup Soy-Quick*
3 1/2 tsp. xanthan gum
1-1/2 tsp. salt
1 package dry yeast
Wet Ingredients:
2 eggs beaten
3/4 cup sourdough starter
1-3/4 cup water, 85 deg. divided use
1/4 cup honey
1/4 cup GF vegetable oil
1 tsp. rice vinegar
1 package unflavored gelatin
Add yeast to machine. Combine and whisk all dry ingredients, except
the brown sugar, together in a large bowl. Add the mixed dry
ingredients to machine. Add the brown sugar to the machine. Dissolve
gelatin in 1 cup warm water. Combine and whisk all remaining wet
ingredients together in the same bowl. Pour into the machine. Start
the machine. Welbilt Multi-Logic Settings: Second kneading - 0, Second
rising - 10, Baking 50 minutes.
-----------------------------------------------------------------------
FF. Sourdough Pumpkin from Mike Jones:
Dry Ingredients:
3 cups Gourmet Blend
1 cup nonfat dry milk
3-1/2 tsp. xanthan gum
1-1/2 tsp. salt
1 package yeast
Wet Ingredients:
1/3 cup egg beater
3/4 cup sourdough starter
7/8 cup warm water
3/4 cup of canned pumpkin
1/4 cup melted margarine
1 tsp. rice vinegar
1/4 cup honey
Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine.
Combine and whisk all liquid ingredients. If the bread is too dry
after about 2 minutes of mixing add 1 to 2 tablespoons of water.
Modification I (Lactose Free):
In place of the nonfat dry milk use an equal amount of Vitamite powder milk.
Modification II (Without honey):
Delete the honey and add 2 tbs. of sugar and 1 tbs. molasses.
-----------------------------------------------------------------------
GG. Sourdough Rye Bread from Mary Lou Thomas:
Dry Ingredients:
2 cups Gourmet Blend
1/2 cup brown rice flour
1/2 cup sweet potato flour
1 cup nonfat dry milk
3-1/2 tsp. xanthan gum
1-1/2 tsp. salt
4-5 tsp. caraway seeds
1 package dry yeast
Wet Ingredients:
2 eggs, beaten
1/4 cup light molasses
3/4 cup sourdough starter
7/8 cup warm water
3/4 cup ricotta cheese
1/4 cup melted margarine
2 tsp. instant coffee
1 tsp. rice vinegar
Combine and whisk all dry ingredients well. Add to machine. Combine
and whisk all wet ingredients well. Add to machine.
Options: All Gourmet Blend can be used. No Fat or low fat Ricotta
cheese can be used.
-----------------------------------------------------------------------
HH. Sour Rye Bread from Sandra Leonard:
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
1 cup nonfat dry milk powder
3-1/2 tsp. xanthan gum
1-1/4 tsp. salt
4-5 tsp. caraway seeds
1 package dry yeast
Wet Ingredients:
2 eggs, beaten
1/4 cup molasses
3/4 cup sourdough starter
7/8 cup warm water
3/4 cup small curd cottage cheese
1/4 cup margarine
2 tsp. instant coffee
Combine and whisk all dry ingredients together. Combine and whisk all
wet ingredients together. Place dry and wet ingredients into your
bread machine in the order the manufacturer suggests.
-----------------------------------------------------------------------
II. Sour Rye Bread # 2 from Sandra Leonard:
Dry Ingredients:
1-1/4 cups brown rice flour
1-1/2 cups white rice flour
1 cup nonfat dry milk powder
3 tsp. xanthan gum
1-1/2 tsp. salt
4 tsp. caraway seeds
1 package dry yeast
1/4 cup rice bran
2 tsp. instant coffee
Wet Ingredients:
2 eggs, beaten
1/4 cup molasses
3/4 cup sourdough starter
7/8 cups warm water
3/4 cup small curd cottage cheese
1/4 cup margarine
Combine and whisk all dry ingredients together. Combine and whisk all
wet ingredients together. Place dry and wet ingredients into your
bread machine in the order the manufacturer suggests.
-----------------------------------------------------------------------
JJ. Swedish Rye Bread from Sandra Leonard:
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
1-1/3 cup nonfat dry milk powder
3 tsp. xanthan gum
1 tsp. grated orange peel
1 tsp. salt
1/8 cup brown sugar
1 tsp. granulated sugar
4 tsp. caraway seeds
1 package dry yeast
Wet Ingredients:
2 eggs, beaten
1/4 cup light molasses
1 1/2 cups warm water
1/4 cup melted margarine
Combine and whisk all dry ingredients together. Combine and whisk all
wet ingredients together. Place dry and wet ingredients into your
bread machine in the order the manufacturer suggests.
======================================================================
Copyright
======================================================================
Permission is granted to copy this document, at no charge and in
its entirety, provided that the copies are not used for commercial
advantage, that the source is cited and that the present copyright
notice is included in all copies, so that the recipients of such
copies are equally bound to abide by the present conditions. Prior
written permission is required for any commercial use of this
document, in whole or in part, and for any partial reproduction of
the contents of this document exceeding 50 lines of up to 80
characters, or equivalent. The title page, table of contents and index,
if any, are not considered to be part of the document for the purposes
of this copyright notice, and can be freely removed if present.
The purpose of this copyright is to protect your right to make
free copies of this paper for your friends and colleagues, to
prevent publishers from using it for commercial advantage, and
to prevent ill-meaning people from altering the meaning of the
document by changing or removing a few paragraphs.
======================================================================
Disclaimer
======================================================================
All recommendations, information, dietary suggestions, menus, and
recipes promulgated by this file are intended for the benefit of our
readers and the general public. No liability is assumed for the use
of this information by St. John University, the list owners, or any
of the subscribers to the CELIAC LISTSERV. Individuals should
consult with their own doctor and/or dietitian before following any
recommendations mentioned in this file. Products mentioned
or omitted do not constitute endorsement. Original material used in
this file is placed in the public domain for the benefit of all
celiacs. The information is not copyrighted to facilitate exchange
of celiac information and thoughts.