Basic Gluten Free Flour Mix Food

This gluten-free flour mix is used in Cybele Pascal's recipe for Classic Crumb Cake.This recipe reprinted with permission from"The Allergen-Free Baker's Handbook," by Cybele Pascal (Celestial Arts; 2009).

Provided by Martha Stewart

Yield Makes 6 cups

Number Of Ingredients 3

• Ingredients

This is based on a recipe from Dr. Carol Fenster's book, Gluten-Free 101. I've included both hand and bread machine methods. The recipe as written is for a 1 pound loaf (serves 10); if quantities differ, I've noted them in parentheses separated by an "or"; 1.5 pound loaf (serves 15) or 2 pound loaf (serves 20). There are a lot of gluten-free flour blends available in stores and on food.com; the flour blend Carol uses in this recipe is recipe #391326 #391326. For the dry milk powder, Carol says do not use Carnation; use cow, rice, or soy dry milk. She also suggests you see Bread 101-a step-by-step guide for baking gluten-free bread by hand at www.glutenfree101.com; click on Recipes, then Bread Recipes, then Bread 101. Cook time doesn't include rising time. Nutrition info: calories 185; fat 2g; protein 3g; carbohydrates 40g; sodium 192mg; cholesterol 21 mg; fiber < 1g.

Provided by mersaydees

Categories     Yeast Breads

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 13

• Ingredients

Based on a recipe from The Wholesome Junk Food Cookbook by Laura Trice. She says of this recipe, "You can buy ready-to-use gluten-free cake or muffin flour mixes or you can make your own. Use whatever you think is best.... You can convert most recipes to gluten free by removing the sources of gluten, like wheat, barley, or spelt, and using this mix. You will need to lower the oven temperature and increase the baking time, as rice flour needs to cook longer at a lower temperature.... Tip for light batter: Usually when baking, we think nothing of mixing the batter in a mixer for a long while. However, part of the appeal of muffins, pancakes, and batter breads is the cakey, non-chewy texture. Kneading brings out the gluten, a protein in flour, and affects the texture of baked goods. It is what makes bagels and pizza crust chewy because they are kneaded. You do not want to overmix the batter for baked goods like pancakes, muffins, and batter breads, or you will have a rubbery creation. So, when making muffins, pancakes, and batter breads, the saying is 'mix just until you have barely wet the dry ingredients and stop.' This will produce light and cakey treats every time."

Provided by mersaydees

Categories     Breads

Time 5m

Yield 4 1/4 cups

Number Of Ingredients 3

• Ingredients

Nutrition Facts : Calories 475.4, Fat 1.6, SaturatedFat 0.5, Sodium 10.3, Carbohydrate 105, Fiber 3.8, Sugar 0.8, Protein 7.9