CONDENSED CREAM SOUP GF/CF

2011

Whatever did we do before Campbell canned condensed soups? 

Well, thanks to COVID, we all can learn to do as our grandmothers did and make our own.

This is one of the best recipes in my collection - I probably use it as a soup or in powdered form to create a casserole, twice a week in winter soup season. 

I keep this soup mix foremost in the front of the pantry -- (so the darling husband, Mr. Darcey can find it.)

Homemade Condensed Soup Recipe

 (Powdered mix) version below

GF creamed soup  (notice, all ingredients are healthy and pronounceable)

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt dash of pepper

In a small saucepan, whisk milk and cornstarch till well blended. Stir in butter, bouillon, salt, and pepper. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.

Use in recipes to replace one can of cream of anything soup.

Cream of Mushroom Soup: Stir in a drained 4 ounce can of mushroom pieces to the recipe above.

Cream of Chicken Soup: Already flavored, you could stir in 1/2 cup cooked chicken pieces to the recipe above.

Cream of Celery Soup:Stir in 1/2 cup sautéed chopped celery to the recipe above.

 

QUICK and EASY MIX

Cream of ANYTHING Soup Mix GF/CF Version

I keep a container of this in the cupboard and just use a scoop of it with water whenever I need a can of cream of something soup. If it is a can of condensed soup that I need, I half the water as liquid and double the powder.

2 cups of dry powdered milk or gf/cf nondairy creamer
3/4 cup cornstarch
1/4 cup bouillon granules
1 Tbs dry onion flakes
1 teaspoon each basil and garlic powder
1/2 teaspoon pepper
2 Tablespoons dry celery flakes (optional)
1 tsp salt

To make the mix, combine all ingredients in a bowl. Mix them up, distributing everything evenly. Stored in a quart size container, well sealed, this mix will keep for several months.

To prepare as soup: Whisk 1/3 cup mix and 1 1/4 cups cool tap water in a small saucepan. Stir well and bring to a boil over medium heat. Boil and stir for a full minute. Remove from heat.

It is now ready to use in any recipe calling for a can of Cream of Mushroom, Celery or Chicken Soup. This works in any casserole when you add a can of mushrooms, some sauteed celery or chicken.

Microwave instructions - reduce the liquid to 1 cup because it does not evaporate during the cooking process.

This recipe contains no added fat - a benefit. But if you want you can add a tablespoon of margarine or bacon grease for more flavor, but it really doesn't need it. This recipe makes 9 cans of soup and may save you about $8.00 if you used to use Campbell's brand... and 80% more than that if you are able to discover a g-f stash of Progresso Cream of Mushroom . (Stores rarely have it in stock!)

Crispy Cinnamon Granola

Okay this is the best granola I've eaten for a long time. It came from a sister who got it from a friend who got it somewhere off the internet... who knows, but thanks whomever. 

 3/4 cup brown sugar

 1/3 cup water 

1/3 cup oil 

1/2 tsp salt 

1 1/2 tsp cinnamon 

1 tsp. vanilla 

 Boil these ingredients two minutes pour over dry ingredients and bake one hour at 300 degrees. 

 1/4 cup brown rice flour 

1/4 cup millet flour 

1 cup GF corn flake cereal 

1 1/2 cup GF rice crispy cereal 

1 cup sliced almonds 

1/2 cup pecans, chopped

 3/4 cup coconut 

1/4 cup sunflower seeds 

1/4 cup flax seed cracked

Sometimes I substitute pumpkins seeds (pepitos) or add hemp seeds and chia.  It's easy to make it everything I want to eat for breakfast.  

Garden Party Gluten-Free Cupcake Recipe

Baking for the Summertime Garden Party Wedding shower.  Can't wait to show how everything turns out. 

Working Menu:  Finger Foods

Spinach Balls, Carrot Cake Balls for the GF/CF/SF of us, and Cupcakes!

Gluten-free cupcakes?  Today I needed four different flavors for a fundraiser and I didn't want to make my really complicated recipes for Let Them Eat Cake White and To Die For Devils Food that are both drop-dead delicious, so I made up this fast and easy fill-in.

I split the batter in four bowls and added the flavorings to make vanilla, lemon, chocolate and red velvet batter, baked then frosted them.  Each was delicious and very moist. 

INGREDIENTS

• 1 1/2 cups white rice flour
• 3/4 cup tapioca flour
• 1 teaspoon salt 
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 1 teaspoon xanthan gum

• 4 eggs
• 1 1/4 cups white sugar
• 2/3 cup mayonnaise
• 1/2 cup milk
• 2 teaspoons gluten-free vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Line muffin tin with papers, makes 24 regular sized cupcakes. 

Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

Mix the eggs, sugar, and mayonnaise until fluffy. While beating, add half the flour mixture, then half the milk and the second half of flour and end with the milk and vanilla and mix well.

Bake at 350 degrees F (175 degrees C) for 15-20 minutes. Cupcakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean.

****Lemon cupcakes – Add 2 teaspoons lemon extract and one drop yellow food color. Fill with a squirt of lemon pudding filling and frost.  

****Chocolate cupcakes – Add ¼ cup dutched cocoa to the batter.  Fill with a squirt of white cream filling and frost with chocolate.  

****Red Velvet cupcakes – After adding ¼ cup cocoa, add 1 drop red coloring at a time until just right. (Mine color is industrially powerful!)   Frost with cream cheese frosting. 

Let cool completely then frost, if desired.

G-F Foccacia Wrap Bread Recipe

Reposted as one of my Top Ten Gluten Free Recipes rated for ease, flexibility and speed.
It's easily in the top five for deliciousness!





Flat-bread, foccacia, happiness in 20 minutes, easiest bread substitute we've come across.  

Gluten-free foccacia bread like professionals in minutes.  I have always been impressed with this recipe and just today I dragged it out, dusted it off and mixed a bunch of ziploc bag mixes up for a friend.

With another friend, Lidia, we baked a pan up in less than fifteen minutes WITH prep. and BAKING!  Don't believe me?  Just try it.  But we ate it in less than that when we served it to the family.  Thanks Lidia, you rock!


Last posted March 8, 2009  New UPDATE 4-4-10: College Boy attempts Wrap Bread: Story HERE.

WRAP BREAD

1 full cup brown rice flour or sorghum flour or my wholegrain flour mix. (any GF flour mix works.)
1/2 cup tapioca flour
1 Tablespoon sugar
2 teaspoons xanthum gum
2 1/4 teaspoon dry yeast
1/2 tsp salt

OPTIONAL MODIFICATION:
1 teaspoon italian seasoning (Lidia and I used this and it was great)

Wet ingredients blend together:

1 tsp  cider vinegar or dough enhancer
2 Tbs. canola oil (I CHANGED THIS from olive oil, baked goods preferred oil is canola. I read that online!)
2 eggs
3/4 cup very warm water 


(SOMEDAYS, I USE HALF THIS MUCH WATER) It should not be thin or pourable, but form somewhat of a soft, thicker, ball on the pan.  This time Lidia and I started with 1/2 cup, but ended up using the whole 3/4.

Mix dry and wet ingredients together in a heavy duty mixer. Beat for (three and three quarter) or four minutes on high.

Flatten in 11 x 17 greased pan (I use a sprayed plastic wrap and rolling pin for speed).  Lidia and I topped it with parmesean cheese.  Delish!

We let dough raise 15 minutes. Bake at 425 degrees 10 minutes, or until top is browned.

Cool 2-10 minutes Cut into pieces and store these wrapped tightly.

11-09-08: I was just sent a recipe online from Glutenfreeclub.com... It sounds so good, I printed it off and made it up and WOW! I am really impressed. It tasted so good, better than my last Wrap Bread recipe from Jennifer Cinquepalmi's cookbook, The Complete Book of GlutenFree Cooking.
That's what I have to do, keep evolving, keeping testing, keep challenging myself and be open to new and different recipes. I can't get stuck in the rut!

BUT, then the two recipes comingle in my file and I can't remember which is the good one and which is the old one. I check out the ingredients, hoping for a clue... and find to my chagrin, the recipes are exactly the same.



The only difference? One recommends that it be baked at 350 for 11-15 minutes and the other 425 for 5-8 minutes.

Fool me. Whatever. So since it was sent to me free online, can I reprint here with no compunction? I think so, particularly since I have modified it.

flatbread? flat-bread, flat bread, flatbread

#1 METICULOUS MUFFINS #1

Meticulous Muffins 2015 Reposted from 3-30-10 and see 2013 repost from #1 Muffin Mix

Whew! I've been doing this way too long.  But it was just yesterday that a new friend told me she had been lusting after these muffins and needed the recipe.  It must be good.

-------------------------------- 

I know... more muffins, but this story is inspiring.   I promise. I am the Muffin Man this month.

My sister is making muffins. I'm referring to the graphic artist sister --the one that doesn't cook--but who designs beautiful blog headers.

She called last week, in advance, to tell me that she was planning to make my muffins on the weekend. Four days ahead.

She called again Friday night from the grocery store to make certain she had everything she needed. (She already had one of my mixes, but the instructions had rubbed off the ziplock.)

I couldn't remember what she needed. I bake so often that recipes bungle up in a tangled mass in my head and bounce around like a hoarded ball of rubber bands.

So Saturday morning, I methodically made a batch of muffins. Across the country, 1200 miles apart, she and I made muffins simultaneously. I unearthed my measuring cups and spoons from the depths of the drawer and measured meticulously. I specifically stuck to the recipe. I think that two tablespoons of oil is probably less than one of my big gluggs--more like a small blerp.

It was hard! As I mixed, I had to stop my ADD brain from bouncing off and thinking, "Oh, it needs another glugg of milk." "I should pour in a little green smoothie." "Wouldn't cranberries be good?"

No, I stubbornly stuck to the recipe. And the muffins were perfect! Wow! Not flat, not a dip in the middle, not too much for the pans, not too poofy, just perfection!

I made the college bound son also stick to this recipe with the four batches he's made since, and it's been very successful. (He's working next on dexterously pouring inside the mini-muffin cups.)

1 egg

1/2 cup applesauce, or pumpkin, or banana

1/2 cup buttermilk (1 tsp. lemon juice in any milk should substitute. Oops, there I go again.)

1/2 cup milk (almond, rice, or soy--have substituted nicely before.)

2 Tbs. oil

1 tsp. vanilla

1 tsp. cinnamon or pumpkin pie spice  

1/4 cup flax (optional, but cut down on milk... See how hard it is for me?)

1 1/2 cup muffin mix (mine or any old brand of sweetened/leavened GF baking mix)  see below

1/2 cup chocolate chips or nuts (optional)

Mix and fill mini muffin tins about 3/4 full, bake 350 for 15 minutes or until the top is tapped and bounces back. Makes 24 mini-muffins.

Whew!



Muffin Mix

1 1/2 cup gluten free flour (I used my wholegrain mix)
1 tablespoon baking powder
1 teaspoon guar or xanthan gum
1 teaspoon baking soda
1/2 tsp salt.
1/2 cup sugar (I have also substituted 1/4 cup honey in my wet ingredients instead.)

Pao de Queijo (Chebe Bread)

Cheese Biscuits for Thanksgiving?  Everyone will love them, gf and non alike.  Delicious alternative to yeast rolls -- quick and easy, mixes in five minutes and bakes in ten minutes and it's multicultural!



Terina last posted this on 12-12-12 and then again on 10-11-13. 

I just made them with my gal pal Lidia and they are delicious. So here is a new photo:

Quick recipe:

1 1/4 cup tapioca starch (available cheap at Asian stores or Honeyville Grain)

1 teaspoon baking powder

1 cup cheese 

(mozzarella, asiago, cheddar, I've used them all. Or leave it out) 

1 teaspoon seasoning (I've used taco, italian, dill)

1/4 cup (1/2 stick) of butter/oil

2 eggs

Stir it up and drop/roll into balls.  Bake at 425 for 10 minutes only.

DO NOT OVERBAKE--If these aren't to die for, it's due to overbaking.

Makes about a dozen.

__________________________________________
This recipe had it's beginnings in 2008 - It's also called Chebe Bread or Pao de Quejo and sells for big bucks in the grocery stores.  Really a delicious g-f alternative.  

I trust GF Gobsmacked because her oreos are directly from a heavenly planet, so I tried her recipe for Brazilian cheese bread (chebe) and like she indicated, I found it happiness personified--in only 15 minutes and using only one flour.

The whole story follows so skip to the end if you must:

"ancient file photograph--2010"

When you are on a ski vacation, there is not much time for making or baking food of any kind, so the original plan was to order pizza from Park City Pizza whose owners, Jeff and Nikki Keye have worked to develop gluten-free recipes as good as the original. Jeff was diagnosed with CD six years ago, and is dedicated to preventing cross-contamination.

But I'm a 30 year skiier, who really hates skiing (see blog excerpt below).

"Skiing has its own unique verbiage to disguise its inherent wretchedness. The ski term off-piste means to glide rapturously in deep powder off trail, through snow-covered trees. When I ski off-piste, it happens accidentally, flailing frantically out of control, dodging and ducking trees, ditching skis and poles, and any sharp object that could imperil my ungainly finish.

Most of the time, I ski “piste-off,” fighting the ski position, half bent over, leaning precariously forward, sliding and slipping while all the way screaming, and wildly zipping past signs that say slow."

____________________________
Aug., 2012 update
The new SIL (son in law) tried this recipe and loved it, but recommended that when it says tapioca that one uses flour, not the tapioca that most American's are familiar with, the one that makes it taste like graveled buns.)

_______________________________________________


Long story short, I convinced the husband that I would be so much happier staying in at the homey chalet, keeping the fires burning... and baking.

I recipe experimented over the holiday weekend. First I viewed a standard non-gf recipe at allrecipes, but their Brazilian cheese bread was more a pate choux recipe, like the cheese gougeres (a savory cream puff) that I already make. Delicious, but not new.

So I dug out and snowshoed (obvious hyperbole) to the library and searched the "tried and true" gluten-free community blogs and found this one--another keeper from GF Gobsmacked ( I feel I know her well enough to abbreviate.)

I had to modify (no chives fresh or dried in the country store) and I added an extra egg when I could not get the crumble to stick together in balls. It's a keeper, delicious and cultural--and freezable in balls prior to baking. See this article from the S.L. Tribune if you missed it last week.

G-F White Chocolate Cheesecake

Easter G-F White Chocolate Cheesecake.  YuM!

Here is the creamy, delicious, "the best cheesecake I've eaten in a while" recipe.  That's what my husband's cousin said two parties ago.  There was no caveat, even when I asked, "Is it the best G-F..."

"NO!"  She insisted that "It's the BEST of any I've ever eaten!"

So here it is.  Third time baked in a week and I promise, it's the best cheesecake eaten.  It's not hard to bake either.

I think cheesecake crusts are a pain, crunching, mixing, pressing, baking.  NONE OF THAT!  Just crumble a few cookies and spread about 3/4 cup into the bottom of the pan.

Preheat 350  and procure a 10 inch springform pan with a cookie crust at the bottom.  My cookie crust is a whole other story, "the failed almond/apricot cookie fiasco," but failures makes great cookie crumbs!

Use any g-f cookie you have--pulverize it for wasting all your time and turning out to be a failure then sprinkle a good layer at the bottom of the pan.  The crust is only there to make it easier to get out of the pan anyway.  Tell the truth-- cheesecake is not really about the crust.

Blend slowly--so it won't fluff too much,

• 4 eight oz packages of cream cheese (I used neufachel--1/3 fat)
• 1/2 cup sugar  

When blended well, add

• 4 eggs (blended up)
• 1 tablespoons g-f flour (I used my healthier g-f mix)
• 8 oz. white chocolate (melted  carefully in microwave--stirring often) I mixed some of the other ingredients slowly into the chocolate to help keep it from seizing up before I incorporated it back into the rest of the mixture.
• 1 teaspoon vanilla

AND

• 1/2 cup sour cream (I used light and it tasted great.)

Woops!  I forgot that last ingredient when I wrote this out for the party goers yesterday.

 I mixed it all up, poured it into a ten-inch springform with a cookie crust at the bottom and then baked it in the oven, above a water bath (a cake pan with 3 inches hot water) for about 45-50 minutes.  Smaller pan, longer time--just until most of the cake doesn't jiggle, when it's joggled.

Perfect cheesecake tips:

•  Leave it in the oven to cool and turn it off.  Cool about an hour then finish cooling outside oven and refrigerate until serving.  
• If you run a knife around the edge after the bake time, it might help keep it from cracking.  I forgot, but it only cracked a little.  (Legend says the  crack is essential because that's where all the calories flow out.) 

Last night, the party began with roasted tomato basil hummus, served with chips, veggies, and crackers, then we dipped goat-cheese strawberries in balsamic vinegar.

We ate grilled lemon chicken, quinoa tuna salad, OK baked beans, pepperjack mashed cauliflower and finished it all with the piece de resistance, g-f white chocolate cheesecake.  The family brought bacon-wrapped, cream cheese stuffed jalapeno peppers and OK caviar and we feasted.

Delicious all, and I'll be days finishing the leftovers!

Reality Bite:  Baked it for the Easter Party, for the Missionary Dinner and for a birthday.  I need a Spring cleanse.  Uggghhhh, I'm full.

Dia's edition: only 2 packages of cream cheese, make up for it with sour cream. Worked fine!

G-F Devils Food Chocolate Cake

Last night's party was so much fun and there was food, learning and enthusiasm for being healthy and gluten-free.  Thanks everybody for coming.

Okay, I'm reminding you where I posted the chocolate cake that is always so successful each time I attempt it.  I recognize that it is a modification of the copyrighted recipe from Bette Hagman (Praise Be Her Name), from her cookbook Gluten Free Gourmet Cooks Comfort Foods, but I have recommended that same book to all my friends and acquaintances, so it's all fair.  Buy it online--used on Amazon for under ten bucks, you won't be sad.

Stir together

1 cup powdered cocoa (I use dutched for that extra rich flavor)
3/4 cup boiling water

Cool then add
3/4 cup buttermilk (almond milk with a tsp of lemon works)

Mix dry ingredients

1 3/4 cup gf flour (I use my wholegrain flour mix)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan/guar gum
1/2 teaspoon salt
2 teaspoons egg replacer

Mix wet ingredients
1 1/2 cup brown sugar
1/2 cup mayonaise (not salad dressing0
2 eggs
1 teaspoon vanilla


Combine all  ingredients together. Pour into a 9x13 pan, a bundt pan for Peanut Butter Delight or into 60 mini cupcake papers for DING DONGS and bake at 350 for 25-35 minutes.  Test doneness by inserting a toothpick, knife or dowel until it comes out clean.

Magnifique!

College Boy Wrap Bread #1

First posted on 4-4-10   Still a most successful wrap bread.  Can be milk free and delicious.


Today College boy attempted wrap bread. He used two flours, and beat all ingredients together, spread it on the pan, let it raise 15 minutes, bakes 15 minutes. Bread for the week!

Or for today at least--depending on how hungry he is. This is one of the mixes I sent to college with the college girl. (Make sure that you remind them to add the yeast separately with the dry ingredients when they do the mixing. The yeast dies when stored due to the salt in the mixes).

College Boy's choice of flour today was my wholegrain 8 flour mix--but I made the same recipe yesterday with plain rice flour--still good.

Then on Easter, we made it using straight up Sorghum flour with the tapioca and sprinkled on asiago before baking. It was, again, delicious.

What a versatile recipe!!

I Am What I Eat--Birthday Cream Puffs

Once again, easy g-f deliciousness. This is a one-flour recipe that turns out delicious every time.

last posted 9-09-09

If you watch my blog much, you know I remake food so often, but I get requests for the same recipes over and over again. I'm relabeling them as Terina's Tops.

This is one of my favorite foods of all time.

reposted from 9-08-08

In the preCD days I made creampuffs, and the standard recipe still works in gluten-freeville.

If I am to be defined by what I can eat, I picture myself as a cream puff. Soft, fluffy and sweet under a crusty, somewhat flaky, exterior. And as you will read from the recipe, like a creampuff, if I'm messed with, I'm very forgiving!

Cream Puffs (Hey, I botched this recipe and still it turned out great!)

1 cup water

1/2 c. butter (1 stick)

1/2 tsp salt

1/2 tsp vanilla

Heat together until boiling.

1 cup rice flour and 2 Tbs sugar (for sweet dough) (Unless you confuse rice flour with potato starch.)

Dump the rice flour mixture in all at once and stir over heat until mixture leaves the sides of the pan and comes together in a ball. When the mixture begins to form a ball, remove from heat and beat eggs in by hand, one at a time.

(OR BY MIXER if you have used potato starch and it is making a weird glutenous ball)

4 eggs added one at a time, beating between each additions until egg are completely incorporated into the dough. In between additions, dough may separate, but continued beating will combine the dough.

Then place by spoonsful onto a cookie sheet with space for raising and fluffing.

Bake at 425 20 minutes and then turn oven down to 350, and bake 10 minutes more.

Poke a small hole in side while cooling and then slice and fill with whipped cream or custard or chocolate pudding or tuna for sandwiches.

My aunt spreads the dough out over a cookies sheet, bakes it, covers it with pudding and coolwhip and voila! Dessert bars.

YUM! Then eat ten all by yourself! After all, it's your birthday! I DID!

Basic Muffin Mix

Mix up the following and stick it in a ziplock to make muffins later. We eat some version of them daily it seems.

1 1/2 cups of a gf flour mix (I use my wholegrain flour mix) Remember, the more diversified the flours, the merrier.
1 Tbs. baking powder
1 tsp. baking soda
1 tsp. xanthum gum (or guar gum)
1/2 cup sugar
1/2 tsp salt
1 tsp cinnamon or pumpkin pie spice
chocolate chips

Then I add the wet ingredients

A scoop of pumpkin, applesauce, or a smashed banana (maybe 1/3 to 1/2 cup)
1 egg or an egg substitute
1/4 cup oil
1 tsp. vanilla
and with enough milk to equal 2 cups (non-dairy creamer) (or use your favorite dairy free milk substitute)

Add some part buttermilk if you have it.

Stir together til smooth. Bake in small muffin tins 15 minutes or less. 350 degree

I add chocolate chips, dried cranberries, frozen blueberries, walnuts, whatever I want today. It's all delicious.

Flour Tortillas

Everybody who lives in the gluten free world has to try this once... maybe twice. This is my fourth or fifth time attempting flour tortillas and I think I finally got it--thanks to glutenfreecookingschool.com .

The college girl and I made them last time she was out and I followed the recipe she hunted up off the internet. It went pretty much the same way this time:

When the recipe says to only add enough water to barely form the dough into a ball, they mean it!!!! I mixed it up to a ball stage, then rolled it out, peeled the mangled ball off in pieces, wadded the dough up again, added flour, and repeated, repeated, repeated. Finally, it peeled off the plastic in one piece and I sprayed it with oil and dropped the circle onto the heated cast iron pan.

Ah, traditionally cooking, mom and daughter, and the two of us figuring it out together. What we found out was that once again, homemade does not look like factory made. While ours may not look perfect, they taste delicious with only salsa. (The true test, because all g-f food can be palatable with enough toppings to disguise it!)

The picture depicted on the school's site must be a close-up for a reason. There is a reason food stylists use close-ups--they don't show the "rest of the story."
_____________________________
Here is another great site for GF recipes. I'm testing this one from GF Cooking School today for GF/CF flour tortillas.

Gluten Free Casein Free Pancake Mix

Some recipes become your absolute favorites. This is one of mine. I originally posted it 6/17/06 and since then, I have used pounds and pounds of this mix interchangeably for pancakes and waffles. It is the one that I give to newbies first off. It really is a keeper.

By popular demand, here are the wet increments: I use about 1 1/2 cup mix to 1/2 of whatever milk (or milk substitute), one egg and 2 Tbs. oil. If I have applesauce, bananas, or blueberries, I toss them in too. YUM!

My best pancakes use a scoop of this mix, an egg, oil and milk. I stir it up and add more liquid if it needs more until it reaches pourability. When it sits for a minute and thickens, I add a drop more milk for better pourability.

If your doctor has you avoiding eggs and proteins for a while, you can use egg substitutes and dairy substitutes in these.

Pancake Mix
1 tsp baking soda
1/2 tsp salt
1 tablespoon baking powder
1 tsp. xanthum gum (guar gum)
1 T. whole egg powder or egg replacer
1 T. buttermilk powder (opt.)
2 cups rice flour
1 cup sorghum flour
4 T. sugar
1/2 cup garfava bean, or buckwheat, or whatever flour (optional)

Mix and keep in a tightly sealed container. We use this same mix for waffles.

Basic Millet Bread

This is the recipe mainstay for most of my recipes calling for bread, crumbs or slices. It is Bette Hagman's Basic Millet Bread, pg. 82 of her Gluten Free Gourmet Bakes Bread Cookbook.

I have blathered on and on about Bette Hagman and her recipes. There is none other who could have done what she did in her era of gluten-freedom. I praise her legacy and feel honored to follow in her footsteps. I love her recipes, there haven't been many that I don't have 100% success with the first time out. I did not want to be the first to post her recipes to respect her copyright, so here is the link to the recipe I use online - posted by Ehow.

http://www.ehow.com/how_5542278_make-gluten-millet-bread.htm

Her bread can be made in three different sizes for all sizes of bread makers, so I do make the middle sized loaf as my boys will eat a loaf for breakfast, lunch and dinner and if I made more, snack for supper.

1 c. of each flour, 2 1/4 tsp xanthan gum, 1 tsp salt, 1 1/2 tsp of the gelatin and egg replacer, 3 T. sugar, 1/3 cup dry milk powder and 2 1/4 tsp dry yeast granules.

Use wet ingredients, 3 eggs, 1 tsp vinegar, 1/4 cup canola oil. 1 cup water. I have used butter and increased the water a little.

Click for bread baking tips if you wondered.

Gaaaaaghhhhh! I hate breaching Bette's copyright, but this really is one of my main staple breads. Our church uses it to replace our sacrament "communion" bread on Sundays and even non'gf'rs like it.

HOT POCKET Wrap Bread

I'm reposting the wrap bread recipe because for the last two tries, my new mix isn't working for me! It doesn't make enough to roll out onto my standard cookies sheet. I don't know what's wrong?

I'm back to the original brown rice, tapioca flour recipe. Here it is the original, untampered with by me.

1 cup of (the original recipe used only one basic flour, either brown rice or sorghum--I've been using my whole-grain GF flour mix)

1/2 cup tapioca starch
1 T. yeast
2 T. sugar
2 t. guar (xanthum) gum
1/2 tsp salt

1/3 to 3/4 cup warm water (depending on your city's humidity level)
2 tsp. cider vinegar
2 eggs
2 T. olive oil - I used butter today

Blend dry and wet ingredients separately. Add together and mix on high for 3 1/2 minutes til light and fluffy. The dough should make a light dough, neither stiff nor runny.

I rolled it out onto a greased, regular sized cookie sheet (11x17) using a flat-sided glass atop a layer of greased plastic wrap. I then let it raise for 20 minutes. I baked it at 425 for only 5 to 7 minutes and let it cool only two minutes. I then cut it or rolled it and wrapped it in plastic. It is delicious and it seems to last days on the shelf.

Or it would, if I didn't have teenagers who love this stuff!

My daughter rolled a slice of it with ham and cheese and nuked it for 20 seconds and cried, "HOT POCKET, MOM!" She couldn't have been happier.