OUR FAVORITE RECIPES PAGE
Jules' Sandwich Bread
I've provided directions for using either a stand mixer and a standard oven or for a breadmaker. If you think delicious bread is something you will want to be making a lot of, let me suggest that you invest in a breadmaker, as it will take this fairly simple task and make it practically brainless!
Even using the oven method though, we gluten-free bread bakers have a distinct advantage over our wheat flour baking friends: gluten-free yeast breads don't require the punch down and second rise steps that are necessary with gluten-containing breads. Thus, not only is making gluten-free bread easier, it also takes less time!
Hooray: we win! Delicious and savory homemade bread in half the time!
Ingredients:
¾ tsp. apple cider vinegar 3 Tbs. honey (or 2 Tbs. agave nectar)
2 eggs 1 cup vanilla yogurt (dairy or soy)
pinch of salt 2 cups Jules' Nearly Normal All Purpose Flour
½ tsp. baking soda 2 tsp. gluten-free baking powder
2 Tbs. flaxseed meal (optional) 1 Tbs. bread machine or rapid rise yeast
¼ cup canola oil (if breadmaker) or ¼ cup Earth Balance Shortening or Buttery Sticks (if using stand mixer)
toppings of choice (poppy seeds, sesame seeds, large sea salt, flaxseeds, cinnamon-sugar, ...)
Directions:
In a bread machine, combine all liquid ingredients first, then pour in the dry ingredients (adding yeast last). Use the gluten-free bread setting, or a manual setting for the shortest bake time with only 1 rise cycle. Add any toppings after the cycle has mixed the dough thoroughly, using a rubber spatula to scrape the edges and ensure all the dry ingredients are incorporated first. Remove the loaf as soon as the bake cycle is through, leaving it in the pan to cool slightly before gently removing. Cool thoroughly before slicing and wrap tightly to keep fresh. There is no need to refrigerate the bread.
- OR -
Using a stand mixer with a dough paddle, mix all the dry ingredients except yeast, and add in pieces of the shortening, mixing until incorporated into a fairly fine meal. Then add in the wet ingredients. Lastly, add in the yeast, mixing until it is fully incorporated.
Scoop the dough into an oiled loaf pan, smoothing the top with a rubber spatula. Use a dark metal pan if you like a darker crust. Sprinkle sesame seeds, course sea salt or other toppings, then cover the loaf with waxed paper and put it into a slightly warmed oven (you can even use your oven with the light on) for 30 minutes. The bread will rise to touch the waxed paper.
Bake it in a preheated oven on convection at 325 for 25 minutes (you could bake in a static oven and test after 25 minutes with a skewer or cake tester). Turn the oven off and pull the shelf out with the bread on it to let it cool gradually in the pan.
When it is cooled, turn it out gently and slice it thickly and very thinly -- whichever you prefer. Wrap any remaining bread tightly to keep fresh. Thanks to the Expandex in my flour, there is no need to refrigerate the bread.
Copyright Jules E. Dowler Shepard 2009
Jules' English Muffins
Most of us do not own so-called "bun" pans which would make a nice, flat, traditional English Muffin. As an alternative, I used my trusty popover pans that my dear friend Tracey gave me as my last birthday gift (notice I didn't disclose my age - sneaky!). You could use any metal muffin tins as an alternative; just recognize that you might have odd-shaped English Muffins, but they will be no less tasty. The recipe I devised is delicious no matter the shape or size, so use what you've got! For my popover pans, I actually cut each English Muffin in thirds and toasted them all so that I got 3 muffins from each popover.
As another non-gluten-free friend told me when she sampled them, "I tried them cold; I tried them toasted; I tried them with jelly; I tried them plain - they were delicious any way you cut 'em!" ... I'll take that as a ringing endorsement, thank you very much!
Ingredients:
1 ¼ cup very very warm water mixed with 1 tsp. granulated cane sugar and 1 Tbs. rapid rise yeast
3 cups Jules Gluten FreeTM All Purpose Flour
½ tsp. sea salt
½ tsp. gluten-free baking powder
3 Tbs. granulated cane sugar
3 egg whites
4 Tbs. canola oil
Directions:
Add the yeast, sugar and warm water mixture together and set aside.
Whisk together dry ingredients and set aside.
In a large bowl, add the 3 Tbs. sugar, egg whites and oil. Mix well, then add the yeast mixture. Beat with an electric mixer and slowly add the flour mixture, beating for 2-3 minutes after mixed to make the dough lighter.
Oil or butter popover tins, jumbo muffin tins or bun trays, then spoon the dough into the trays, filling about 2/3 full. Set aside in a warm place to rise for 30 minutes. Bake at 350 F static or 325 F convection oven for 20 minutes, or until the muffins are cooked through and are light brown.
Makes 10-12 popover buns, slice 2-3 times each to make into English Muffins, perfect for toasting!
Copyright Jules E. Dowler Shepard 2009
Jules Gluten-Free Scones
The recipe produces a light, semi-sweet scone that does not crumble, and is good on its own for breakfast or tea, or in milk or berries for a shortcake-type dessert. As with many of my baking recipes, yogurt is used for moistness, but it shouldn’t be overlooked for flavor. There is no reason to use plain yogurt in a baking recipe! Take advantage of the opportunity to liven up your creations by experimenting with yogurt flavors. One I particularly like is piña colada flavored yogurt. Even though I usually add frozen berries to my scones, the piña colada kick, with a few pineapples thrown in, adds a lot to the recipe.
Ingredients:
2 cups Jules Gluten FreeTM All Purpose Flour ¼ cup granulated cane sugar
2 tsp. gluten-free baking powder ½ tsp. baking soda
2 large eggs ¾ cup yogurt
frozen berries; raisins; orange rind; nuts; etc. cinnamon-sugar mixture
4 Tbs. Earth Balance Shortening Sticks or Buttery Sticks (or may use butter)
Directions:
Preheat oven to 400 F.
Mix together all dry ingredients in a large bottom bowl. Cut shortening into dry ingredients using a pastry cutter or two knives. Add mixed eggs and yogurt.
If making scones, add to final mixture any berries, nuts, raisins. Scoop heaping tablespoonfuls onto a parchment-lined cookie sheet and sprinkle with a pre-made cinnamon and sugar mixture. Bake for 10 -12 minutes, until the tops are lightly browned. Do not overcook!
Makes approximately 8-10 scones.
Copyright Jules E. Dowler Shepard 2009
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