Breads

	Recipes – Breads

• Breads • Desserts • Dinners	Blueberry Cornbread Muffins (GF, DF) Makes 1 generous dozen 1 cup yellow cornmeal 1 Tbls baking powder ½ cup sorghum flour ½ cup sweet rice flour 2 Tbls tapioca flour ½ cup white sugar 2 Tbls brown sugar ¼ tsp salt 1/3 cup vegetable oil 2 tsp cider vinegar, 1 tsp molasses, plus soymilk to make 1 cup 2 eggs 1 tsp maple extract 2 cups fresh blueberries (or frozen, mostly thawed wild blueberries) Brown sugar for topping Preheat oven to 375 degrees Fahrenheit. Grease the cups of your muffin tin. In a large bowl, mix together cornmeal and baking powder, mashing out baking powder lumps. Add flours, sugars, and salt. In a glass measuring cup or separate bowl, measure out vegetable oil. Add cider vinegar and molasses to oil, then add enough soymilk to make 1 cup liquid. (With the oil, the total liquid level should be 1 1/3 cup.) Beat in eggs and maple extract. Quickly mix the wet ingredients into dry, well enough so there are no dry pockets in the batter. Fold in blueberries and fill muffin cups about ¾ full. Sprinkle with a dusting of brown sugar. Bake about 20-25 minutes, or until toothpick inserted into a center muffin comes out clean. Pop out of tin to cool. From "Blueberry Cornbread Muffins" (6.19.07)
	Basic Granola (GF, DF) Makes about 5 cups ½ cup DF butter ½ cup packed brown sugar 2 Tbls palm sugar (optional) 2 eggs 1 tsp vanilla extract ¾ cup rice bran ¼ cup sorghum flour ½ cup sweet rice flour ¼ cup tapioca flour ¼ tsp salt ¼ tsp allspice 1/8 tsp nutmeg ½ cup toasted, chopped almonds 4 cups old fashioned GF oats Preheat oven to 350 degrees Fahrenheit. Soften DF butter in a large bowl in the microwave. Cream in brown sugar, eggs, and vanilla, mixing well. Add flours, salt, and nuts, mixing partially. Add oats and stir until well-mixed. The batter will be very stiff and a bit crumbly. Spread out into a 9x13-inch pan (nonstick or lightly greased), keeping the mixture about the same thickness all around. Do not smooth the top; rather, break it up so it is very rough. Don’t be afraid to get your hands in there to mix it. Bake for 15 minutes in preheated oven, then remove and break up into bite-sized chunks. Return to oven for about 15 minutes longer. Depending on how crunchy you want it, bake longer. After removing from oven, stir the granola around so it stays crumbled as it cools. Granola will be slightly soft, but will harden as it cools. This granola keeps best when refrigerated, but it can also be frozen. It is best when eaten within 2 weeks of making it. Notes: For different flavors of granola, substitute different extracts for vanilla (almond, orange, maple), or different nuts (pecans, walnuts, peanuts) for almonds. Also try adding orange or lemon zest with the brown sugar. Dried cranberries, raisins, currants, dried apple, dried berries, or dried coconut all work well in this recipe; add these while the granola is cooling. From "Dragonfly Summer," (7.24.07)
	Nectarbread (GF, DF or SF) Makes 1 loaf 1 ¼ cup white rice flour 1 ¼ cup sweet rice flour 2 Tbls tapioca flour 2 tsp baking soda ½ cup vanilla sugar ½ tsp nutmeg ¼ tsp cardamom ¼ cup oil ¼ cup butter, melted (DF or regular) 1 ½ Tbls lemon juice 3 eggs ½ Tbls vanilla ½ cup honey Preheat oven to 350 degrees Fahrenheit. Grease and sweet rice flour loaf pan. Sift together flours, baking soda, sugar, and spices. In a separate bowl or measuring cup, mix together oil and melted butter, then beat in lemon juice, eggs, vanilla, and honey until smooth. Stir honey mixture into dry ingredients, mixing quickly until all dry pockets are incorporated. Pour into prepared loaf pan. Drizzle about ½ Tbls honey over batter and sprinkle with about ¼ tsp nutmeg. Bake 45-50 minutes, covering with foil at around 20 minutes so top does not become overly dark. Bread is done when toothpick inserted into center comes out clean. Turn hot loaf out of pan after cooling about 5 minutes. Drizzle over with more honey while bread is very hot, so honey will seep in and add to the topping. Serve warm. From "Nectarbread" (10.28.08)
	Oatcakes (GF, DF, Vegan) Makes about 2 dozen ½ cup sorghum flour ½ cup sweet rice flour 1 cup GF rolled oats ½ cup rice bran ½ cup almond meal or ground nuts ½ cup sugar ½ tsp salt ½ tsp baking soda 2/3 cup shortening ¼ cup boiling water, more as needed Preheat oven to 350 degrees Fahrenheit. Mix together flours, oats, almond meal, sugar, salt, and baking soda. Cut in shortening until dough resembles coarse meal. Pour boiling water over dough and mix in thoroughly, adding more as needed to form a solid dough that is damp but not too sticky to work with. Add more sorghum flour if you make it too wet. Sweet rice flour a large flat surface. Split dough in half and roll out one section at a time very thin (about 1/8 inch). Cut into rectangles and arrange on a cookie sheet. Bake 15-20 minutes, or until oatcakes are lightly browned on edges. Serve plain or with peanut butter, jam, Nutella, vegetable spread, cheese, or anything else that strikes your fancy. Keep in a sealed container in the refrigerator for up to 2 weeks. Notes: If your dough is too dry, the oatcakes will be very delicate and crumbly. If it’s too wet, you’ll have a hard time working with it and they’ll bake very tough. Don’t worry if the texture is off the first time you make them; they’ll still be enjoyable. These can probably be made soy-free by substituting regular butter for the shortening. I have not tested this yet. From "Oatcakes" (12.11.07)
	Peanut Butter Banana Energy Bars (GF, DF, & Vegan) Makes about 6 bars 1 very ripe banana, mashed ¼ cup brown sugar, packed 1 tsp molasses 1 tsp vanilla extract 1/3 cup light corn syrup 2 Tbls peanut (or almond) butter ¼ cup black currants or raisins 1 1/3 cup GF rolled oats 1/3 cup rice bran (ground flaxseed is a good substitute) 2 Tbls sweet rice (mochi) flour (or wheat flour, if you’re not GF) 1 Tbls flaxseed 1/8 tsp ground cardamom 1/16 tsp ground nutmeg 1/16 tsp ground ginger Preheat oven to 350 degrees Fahrenheit. Lightly grease an 8x8-inch square metal pan (glass will work). In a medium bowl, mix together banana, sugar, molasses, vanilla, corn syrup, and peanut butter until it appears uniform. Stir in currants or raisins. Add oats, rice bran, sweet rice flour, flaxseed, and spices, being sure to smooth out any spice lumps. Stir together entire mixture until well-blended. Spread out into lightly greased pan. Bake at 350 degrees Fahrenheit for 25-30 minutes, or until browned all over and toothpick inserted in center comes out clean. Cut into 6 bars and store in refrigerator or freezer. Note: You can try out other flavor combinations in this recipe. Here are a few suggested add-ins/substitutions: jam, any dried fruit (I like blueberries or raspberries), shredded coconut (instead of peanut butter), applesauce or apple butter (instead of banana), or baking cocoa. From "Lunch Doesn't Have to be Boring..." (2.20.07)
	Pumpkin Waybread (GF, DF, Vegan) Makes 6 pieces 1 cup sweet rice flour ½ cup sorghum flour ¼ cup tapioca flour 1 tsp cornstarch 1 ½ tsp baking soda ½ tsp baking powder ½ cup brown sugar ½ tsp ground ginger ½ tsp allspice ¼ tsp nutmeg ½ cup DF butter ¼ - ½ cup currants, optional ½ cup chopped almonds or pecans, optional 1/3 cup soymilk, soured with 1 tsp cider vinegar ½ cup canned pumpkin (about ¼ lb) 1 tsp maple extract 1 tsp molasses white sugar for top Preheat oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper or lightly grease. Sift together flours, cornstarch, baking soda, baking powder, brown sugar, and spices. Cut in butter until mixture appears uniformly flakey. Stir in currents and nuts, if using. Mix together wet ingredients separately, then add to dry ingredients and mix quickly but well. On a lightly floured surface, pat out dough into a ½-inch thick round. Sprinkle with white sugar if desired. Cut into 6 and arrange on cookie sheet with some space left between pieces. Bake for 15-20 minutes, until edges are browned and centers are cooked. Note: These can be made soy-free (SF) by using regular butter in place of the DF butter and buttermilk in place of the soured soymilk. The cider vinegar can be left out if using buttermilk. From "Pumpkin Waybread" (11.27.07)
	Scones (GF) Makes 8 ¾ cup sorghum flour ¾ cup sweet rice flour 2 Tbls tapioca flour ¼ cup dry milk powder ¼ cup finely ground pecans or almonds 2 Tbls quick GF oats (optional) ¼ cup white vanilla sugar 1 tsp baking powder 1 tsp baking soda ¼ tsp salt 5 Tbls butter 1 egg ½ cup buttermilk 1 tsp orange zest vanilla sugar and allspice for tops (optional) Preheat oven to 400 degrees Fahrenheit. In a large bowl, combine flours, dry milk powder, ground nuts, vanilla sugar, baking powder, baking soda, and salt. Mix well and cut in butter until mixture resembles coarse crumbs. In a separate bowl or glass measuring cup, beat egg with buttermilk and orange zest. Add this to the dry ingredients, mixing until a soft dough forms. You may add more sorghum flour if the dough seems too wet. On a surface floured with sweet rice flour, pat dough into large circle and dampen surface with about 1 teaspoon buttermilk. Sprinkle all over with vanilla sugar and allspice mixture. Cut into 8 wedges and arrange on cookie sheet. They will grow a bit, so keep space between them. Bake 15-20 minutes, or until edges are lightly browned and center points seem cooked. From "Tea in the Afternoon" (9.25.07)
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