Gluten Free Friendship Bread Starter Food

GLUTEN FREE AMISH FRIENDSHIP BREAD

Steps:

• Preheat oven to 325 degrees.
• Grease two loaf pans and set aside.
• In a bowl combine cinnamon, baking powder, baking soda, salt, white rice flour, potato starch, tapioca starch, and xanthan gum. Set aside.
• In a large mixing bowl combine eggs, oil, sugar,buttermilk, and vanilla. Stir until well combined.
• Stir in flour mixture and box of vanilla pudding. Mix until well combined.
• The topping is optional, but good. In a small bowl combined 1/2 cup sugar and 1/2 teaspoon cinnamon. Sprinkle half of the mixture in the bottom of the loaf pans and turn pan to coat. You are basically coating the pans with the cinnamon sugar mixture.
• Pour batter into pans, dividing batter evenly between the two pans. Sprinkle remaining topping mixture if using, on top of the batter.
• Bake for 55-60 minutes or until toothpick inserted into the center of the bread comes out clean.
• Let bread cool in pan for about ten minutes. Then remove loaves from pan and cool on wire rack.

GLUTEN FREE FRIENDSHIP BREAD & STARTER RECIPE

Steps:

• 1. To Make the Starter: Allow milk to sit out and come to room temp. In a glass container, jar or bowl, dissolve yeast in warm water. Allow to proof for 10-15 minutes. Add 1 cup of all purpose flour, & 1 cup of sugar, use a wooden spoon or plastic whisk to mix in. Slowly mix in milk. Cover with a coffee filter & secure with a rubber band. Place in a warm, draft free corner in your kitchen & allow to set out during the fermentation process. (Do not refrigerate & do not use metal utensils during this process). This is considered Day one (1). Make sure you place a label on your container with the date you began the process. Day 1; make or receive GF Friendship Bread Starter, do nothing. Day 2-4; stir with rubber spatula or wooden spoon, cover with coffee filter & secure with rubber band. Day 5; add 1 cup all purpose gluten free flour, 3/4 cup agave nectar (or 1 cup sugar), 1 cup almond milk @ room temp. Mix well removing all lumps. Day 6-9; stir with rubber spatula or wooden spoon, cover with coffee filter & secure with rubber band. Day 10; add 1 cup all purpose gluten free flour, 3/4 cup agave nectar (or 1 cup sugar), 1 cup almond milk @ room temp. Mix well removing all lumps. Remove one cup of batter and set aside to use to make bread. Remove another 3 cups(one at a time) & place in a gallon size ziplock bag. Place label with date on gallon size bags. Give these 3 cups away to friends along with this recipe. (this is considered day one again). You should have one cup remaining, use this to begin the 10 day fermentation process again. Do nothing.
• 2. Preheat oven to 325 degrees F Prepare 2 9x5 bread pans, brush with grapeseed oil, sprinkle bottom & sides with sugar or cinnamon sugar.
• 3. To Make Friendship Bread: In a large bowl, add 1 cup of starter, eggs, milk, agave nectar (or sugar), vanilla, & applesauce, mix well.
• 4. In a second bowl, add GF flours, xanthan gum, pudding (optional), salt, baking soda, & baking powder. Mix in with starter mixture until no lumps remain. Fold in optional chocolate chips, nuts, or raisins.
• 5. Pour half the batter in one prepared bread pan & the other half in second prepared bread pan. Bake @ 350 degrees F for one hour and 15 minutes or until a cake tester inserted in the middles comes out clean. NOTE: You can opt to make 4 small loaves if making for bake sales or giving as gifts. reduce bake time by approximately 15 minutes.

QUICK AMISH FRIENDSHIP BREAD OR MUFFINS (NO STARTER REQUIRED)

Steps:

• Mix "starter" ingredients together.
• Mix oil, milk, eggs, and vanilla with the "starter".
• In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
• Add to liquid mixture and stir thoroughly.
• Pour into two large well-greased 9x5 inch loaf pans, one Bundt pan, or 48 muffin tins.
• Bake at 325F for one hour or until done (muffins will take only 30-35 minutes) and enjoy!

EASY FRIENDSHIP BREAD (AMISH BREAD) STARTER

Steps:

• Dissolve yeast in small amount of warm water.
• Mix all ingredients together in a gallon-size ziploc bag. This is day one.
• Day 1 - Do nothing (This is the day you receive your starter, see date on your bag.).
• Day 2 - Mush the bag.
• Day 3 - Mush the bag.
• Day 4 - Mush the bag.
• Day 5 - Mush the bag.
• Day 6 - Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk - Mush the bag.
• Day 7 - Mush the bag.
• Day 8 - Mush the bag.
• Day 9 - Mush the bag.
• Day 10 - Follow the instructions below:.
• Pour entire contents of the bag into a large non-metal bowl.
• For 4 starters: Add 1-1/2 cups flour, 1-1/2 cups sugar, 1-1/2 cups milk.
• For 1 starter: Add ½ cup flour, ½ cup sugar, ½ milk (Tip: Starter will form lumps - add flour and sugar only and stir until smooth then add milk gradually (it will take a lot of stirring.).
• Label four (or one), one-gallon Ziploc bags with "Day 1" and the date. Fill each of these bags with one cup of the mixture. These are starters for you to pass onto your friends and/or co-workers. If you'd like, you may keep one for yourself. Note: If you keep a starter bag for yourself, you will be baking bread every 10th day. If you don't keep one for yourself, you will have to wait until you receive another starter bag from a friend, as the Amish are the only ones who know how to create a starter. After filling the bags, there will be 1-1/2 cups of batter remaining.
• Preheat the oven to 325'.
• To the remaining batter add 3 eggs, 1-1/2 tsp baking powder, 1 cup oil (or ½ oil & ½ applesauce), ½ tsp baking soda, ½ cup milk, ½ tsp vanilla, 1 cup sugar, 2 cups flour, ½ tsp salt, 1 large box vanilla instant pudding, 2 tsp cinnamon, 1 cup raisins (optional), 1 cup chopped nuts (optional).
• Note: It is easier to mix if you combine the dry ingredients (except for sugar and pudding) in another bowl then add it slowly to the batter.
• Grease bottom and sides of 2 large loaf pans or spray with Pam. Mix ½ cup sugar and 1-1/2 tsp cinnamon in a small bowl. Dust the insides of each of the pans with half of the mixture, making sure to cover the bottom and sides well.
• Pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter.
• Bake for approximately 1 hour (until toothpick comes out clean.) Cool until the bread loosens from the pan easily. Turn onto serving dish. May be served warm or cold. Enjoy.