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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

BASIC G/F BREAD Recipe

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This recipe for BASIC G/F BREAD, by , is from GIFTS FROM THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Robyn Dickinson

Category:
Category:

Ingredients:  
Ingredients:  
Rice Flour Mix*
l cup rice flour
1 cup corn starch
1 cup tapioca flour
l tablespoon potato flour
(l tablespoon chick pea flour, or ground almonds or soya flour- this makes a little more dense bread)-optional

2 teaspoons Xanthan gum
2 teaspoons unflavored gelatin
1 tablespoon baking powder
1 teaspoon salt
2 cups warm water
1 teaspoon sugar
2 ¼ teaspoons quick rising dry yeast granules
2 eggs
1 ½ teaspoons lemon juice or rice vinegar (dough enhancer)
4 tablespoons vegetable oil

Directions:
Directions:
GOOD NON-GLUTEN BASIC MIX for Bread/buns/pizza crust
Resting time: 20-25 minutes
Cooking time: 375 degree F oven for 20-22 minutes

A. In a medium bowl combine:
Rice Flour Mix*
l cup rice flour
1 cup corn starch
1 cup tapioca flour
l tablespoon potato flour
(l tablespoon chick pea flour, or ground almonds or soya flour- this makes a little more dense bread)-optional

Add: 2 teaspoons Xanthan gum
2 teaspoons unflavored gelatin
1 tablespoon baking powder
1 teaspoon salt
Set aside.

B. In a medium bowl measure: 2 cups warm water
1 teaspoon sugar
Sprinkle on: 2 ¼ teaspoons quick rising dry yeast granules
Set aside to foam slightly while you do the next step.

C. In a large mixing bowl
Beat:2 eggs
Add: 1 ½ teaspoons lemon juice or rice vinegar (dough enhancer)
4 tablespoons vegetable oil
Add: the yeast mixture

D. Slowly add the flour mixture (A), beating constantly. * If you wish to add extras such as dried fruit or herbs, do so now. Continue beating dough while you lightly grease your pans..(if using an electric beater. If beating by hand, mix with wooden spoon until dough feels slightly thick and looks smooth. * Non-gluten flours should be mixed a lot more than gluten (wheat) mixtures.

E. Make your buns/ pizza crust or bread-
a) Using a quarter cup measuring cup, scoop out batter and “pour” onto cookie pan. Shape with a warm, slightly damp metal spoon if desired... or…
b) Divide dough between two medium pizza pans. With a metal spoon, spread dough around pan creating a thicker edge if so desired…or…
c) Spoon mixture into a loaf pan. (Depending on the size of your pan, you may need to cook the loaf longer. Tap the top and when it sounds hollow and is firm it will be cooked. Double check by tapping the bottom of the loaf for that hollow sound)

Cover with a clean tea towel and let rise in a warm place until double in size (20-25 minutes) Bake in preheated 375 ºF oven for 20-22 minutes. They will be slightly golden.

We slice the buns and then freeze them. Then you can make your sandwich from the frozen bun. At lunch time, it will be fresh and tasty.
For pizza crusts. You can also put cornmeal on the pan before spreading the dough. After baking, gently lift the crust off the pan, wash the pan and replace the crust before creating your pizza. The crusts freeze well after they are made. Wrap well.
Enjoy!

 

 

 

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