Gluten-free Bread Recipe

Below is spoon bread, our favorite corn bread. Attached is my most used bread recipe. We use it for pizza, pull-a-parts, rolls and bread. I use the modified flour suggestions at the bottom for more nutrition. (For those on theImplementation Course– pointers for how to make this were given by Nicholeen on the CC 3-22-13 .)

This is my Spoon Bread recipie. You’ll love it.

Spoon Bread By: Nicholeen Peck

Preheat oven to 350 degrees. Put 4 TBLS butter into 9×13 pan in the oven until butter melts. Remove pan from oven. Sprinkle a generous amount of brown sugar on the bottom of the pan.

In a sauce pan, on the stove, scald 4 Cups milk; stir in 12 TBS butter, 2 Cups cornmeal, and 1 tsp salt. Cook, stirring constantly, until cornmeal comes away from sides of the pan and mixture thickens. Set aside to cool until lukewarm. Separate 6 eggs at room temperature. Beat the egg yolks and mix them into pan. Fold in stiffly beaten egg whites; mix gently but well. Pour mixture into your prepared 9×13 pan. Bake for 1 hour or until golden brown. Serve Immediately.

Tapioca Bread

For a fine, white, springy-textured bread.

2 cups rice flour 1 tablespoon dry yeast granules

1 ½ cups tapioca flour ½ cup lukewarm water

¼ cup sugar 2 teaspoons sugar (with yeast)

2 ½ teaspoons xanthan gum ¼ cup shortening

½ cup dry milk powder (or non-dairy sugstitute) 1 ¼ cups hot water

1 egg plus 2 egg whites (or 3/4 cup liquid egg substitute) 1 teaspoon vinegar or dough enhancer

Grease two 8 ½ x 4 ½” loaf pans and dust with rice flour.

Combine flours, sugar, xanthan gum, milk powder, and salt in the large bowl of a heavy-duty mixer. In a separate bowl, add the lukewarm water and 2 teaspoons sugar, mix and then sprinkle yeast, and let dissolve.

Melt shortening in 1 ¼ cups of water. Pour shortening mixture and vinegar into dry ingredients and blend in a mixer on low. Add egg and egg whites and beat a few seconds. Add the dissolved yeast. Beat at highest speed for 3 ½ minutes.

Spoon dough into prepared pans. Let dough rise until doubled in bulk (35 to 40 minutes for rapid-rising yeast, 60 to 70 minutes for regular).

Bake in a preheated 400 degree oven for 50 to 60 minutes. Cover after the first 10 minutes with aluminum foil.

Nutrients per serving: Calories 130, Fat 4g, Carbohydrate 29g, Cholesterol 30mg, Sodium 170mg, Fiber 10g, Protein 3g.

* Suggestions for alternative flours: When tripling the recipe, use 3 cups Tapioca flour, ¼ cup potato flakes, 1 ¼ cup of a mixture of flours such as Montina, Amaranth, Quinoa, Teff, or Buckwheat etc…

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