Joel's Bread Loaf

Joel's Bread Loaf

Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free

To make a good tasting gluten and dairy-free bread made without yeast was a tricky thing to figure out. It turns out that Joel's Dinner Rolls, with a few modifications, works quite well. The most important thing to do is to get the right sized pan - a ONE pound loaf pan - which is very small. Larger pans simply will not allow the bread to rise.

Ingredients

Dry Ingredients

1/2 cup potato starch (not flour)

1/4 cup arrowroot flour

1/4 cup brown rice flour

1 cup tapioca flour

1/2 cup sweet rice flour (or white rice if you cannot find sweet rice)

1/2 cup almond flour/almond meal (really just finely ground almonds that look like a course flour)

3 tsp baking powder (gluten free)

2 tsp xanthan gum

1 tsp sea salt

Wet Ingredients

2 eggs

1/2 cup sunflower oil

1 cup + 1 tbsp rice milk

Method
Preheat oven to 350 degrees F.

In one bowl, whisk all the dry ingredients together thoroughly. Make a well (a hole in the middle).

In a separate bowl, mix the wet ingredients blending in the oil well.

Pour the the wet ingredients into the well of the dry ingredients and mix with a fork taking care that the oil does not separate from the eggs and milk. No need to over mix. The batter (not dough) should be very thick, slightly lumpy, and sticky.

Let the mixture sit for 10 minutes while the flours absorb the moisture, then stir a couple of times to ensure it is all still combined. The flour will have puffed up and the texture will change slightly.

Pour the batter into an ungreased, one pound loaf pan (no larger or it will not rise properly). Bake for about 35-40 minutes or until the sides and top are browning and a toothpick inserted in the center comes out clean.

Let the loaf cool for 10 minutes, then turn it out onto a rack to cool.

Joel's Burger Buns

Joel's Burger Buns
Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free

These burger buns work great with Kim's Turkey/Chicken burgers. The are just the right size and don't get soggy! The secret is baking the batter in English Muffin rings!

Ingredients

Dry Ingredients

¼ cup potato starch (Not the beige, fine flour)

1/8 cup arrowroot flour

1/8 cup brown rice flour

½ cup tapioca flour

¼ cup sweet rice flour (or white rice if you cannot find sweet rice)

¼ cup almond flour/almond meal (really just finely ground almonds that look like a course flour)2 tsp baking powder (gluten free)

1 ¼ tsp xanthan gum

½ tsp sea salt

Wet Ingredients

2 eggs

1/3 cup sunflower oil

Little less than ½ cup rice milk

Method
Preheat oven to 400 degrees F and line a baking sheet with baking parchment. Place 5 or 6 English muffin rings on the baking parchment. You can lightly oil the rings with sunflower oil, or use a knife to remove them when they cool.

In one bowl, mix all the dry ingredients well.

In a separate bowl, mix the wet ingredients well, blending in the oil.

Combine the wet and dry ingredients together taking care that the oil does not separate from the eggs and milk. No need to over mix. The batter (not dough) should be very thick, slightly lumpy, and sticky. If needed, you can use a little more tapioca flour to make it manageable.

Let the mixture sit for 10 minutes while the flours absorb the moisture and rise (this is important), then stir a couple of times to ensure it is all still combined.

Fill each English muffin ring about 1/2 full (using up all the batter).

Bake for about 12-15 minutes, or until the tops just begin to brown, or a toothpick inserted in the center comes out clean.

After removing them from the oven, let them sit for 5-10 minutes, then carefully press them out of the rings. They do freeze nicely, but they only stay fresh for 2-3 days.