© 2017 Sue's Gluten Free Baking

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Sue's Baguette

    2 cups                     rice flour

                                    1 1/3 cups               tapioca starch

                                    6 tbsp                      skim milk powder

                                    1 tbsp                      guar gum

                                    1 tsp                         salt

                                    2 tsp                         gelatin powder

                                    1 tbsp                      baking powder

 

                                    1 tbsp                      instant yeast     

                                    2 tbsp                      white sugar

                                    1 ½ cups                 warm water

                                    1 tsp                         cider vinegar

                                    ½ cup                      egg whites

                                    3 tbsp                      oil  

 

Makes 2 baguettes.

In bowl of mixer, place ½ cup of warm water, sugar, yeast, and vinegar.  Let sit for 5 mins to allow yeast to bloom. 

 

Mix together flours, gum, salt, gelatin and baking powder.  Once the yeast has bloomed, add egg whites and blend.  Add remainder of water and flour blend alternatively.  Once all the water and flour blend are added, mix on high till the dough is smooth.  Add oil and mix till well incorporated.

 

Prepare baguette pans with oil, or spray, and sprinkle with corn meal.  Portion out the 2 loaves and use a spatula to even the tops.

 

Let rise in warm place for about 20 mins.  Bake in 400° oven about 20 mins, till browned.  Remove from oven and slide off pans to cool.

Crowd Pleaser Focaccia

1 cup                     white rice flour

½ cup                    tapioca starch

1 ½ tsp                  guar gum

½ tsp                     salt

 

2 tsp                      sugar

1 cup                     lukewarm water

2 ¼ tsp                  instant yeast (1 packet)‚Äč

1                             egg

 

1 tsp                      mixed dried herbs

                               (parsley, oregano, basil)

2 tbsp                    oil

 

Toppings:

¼ cup                    olive or canola oil

1-2 tbsp                minced garlic

2 tbsp                    grated parmesan cheese

1 tbsp                    mixed dried or fresh herbs

                              

 Mix together dry ingredients.

In mixer put sugar, water and yeast, let sit till yeast blooms, about 5 minutes.

Add dry ingredients.

Add dried herbs.

 

Mix well on medium to high speed till very smooth.

Prepare a shallow sided 9 x 13 cookie sheet with oil, or foil with oil spread or sprayed on evenly.

 

Preheat oven to 400°.

 

Spread thin batter evenly on baking sheet, making sure to reach all edges.  Let rise in a warm place, about 15 mins.

 

Add garlic to oil for topping.

 

Poke holes in surface (wet fingers first) and spoon on oil and garlic mixture, spread herbs and grated cheese on top.  Bake 20 – 25 minutes until surface is lightly browned.

 

Remove from oven and slice with a pizza cutter while still hot.

 

Variations:

Add 1 tbsp minced onion and 1 tsp fennel seed to batter.

Add sun-dried tomatoes and/or sliced olives as toppings.

Sue's Dinner Biscuits

       ½ cup                   sweet rice flour

                       ½ cup                   tapioca starch

                       ½ cup                   corn starch

                       ¼ cup                   white rice flour

                       1 tsp                     guar gum

                       1 tbsp                   baking powder

                       1 tsp                     baking soda

                       2 tsp                     sugar

                       1 tsp                     salt

 

                       6 tbsp                   cold butter cut in small cubes

                       1 cup                    plain yogurt (prefer greek yogurt)

 

Pre-heat oven to 425°

 

Mix together dry ingredients.

Add cubes of butter, if not very cold, place in fridge for a few minutes.

Using a pastry blender cut butter into flour mix until coarse crumbs.

Add yogurt and mix gently until dough forms a ball.  You will end up using your hands but resist the urge to squeeze the dough in your hands, as this melts the butter.

Turn dough out onto parchment paper or plastic wrap.  Pat to about 1” thickness.  Cut biscuits with a 2 ½” round cutter and place in ungreased round cake pan about ½” apart.

Bake 15 – 18 minutes, until the edges are starting to brown.  Once out of the oven brush lightly with melted butter.

 

OPTIONAL – Add shredded cheese to the mixture before adding the yogurt – reduce salt to ½ tsp.

To make Red Lobster inspired biscuits add ¼ tsp of garlic powder and ¼ tsp dried parsley to the butter before spreading on baked biscuits.