Gluten-Free

recipe 10-55: Gluten-Free Bread

Category: Gluten-FreeYield: 7 loaves

Flour Mix

3 pounds white rice flour

2 pounds brown rice flour

1 pound 4 ounces tapioca flour

12 ounces potato starch

1⁄2 ounce salt

Other Ingredients

Kosher salt

2 ounces yeast

1 pound 12 ounces lukewarm water

Vegetable oil cooking spray

Olive oil

Steps

1.First mix together the ingredients under Flour Mix.

2.Mix together 2 pounds of the flour mixture with a pinch of Kosher salt using a dough hook attachment.

3.Dissolve yeast in water. Add water mixture to flour mixture and work until it forms a loose ball.

3.Spray 2 loaf pans with vegetable oil cooking spray and press dough in.

4.Brush with olive oil and sprinkle with kosher salt. Let rise 30 to 45 minutes at room temperature.

5.Bake at 350°F for 30 minutes until golden brown on bottom.

recipe 10-56: Gluten-Free Pizza Dough

Category: Gluten-Free

Ingredients

11⁄2 pounds lukewarm water

4 ounces yeast

11⁄2 ounces honey

1 ounce sugar

3 pounds white rice flour

2 pounds brown rice flour

1 pound 4 ounces tapioca flour

12 ounces potato starch

21⁄2 ounces olive oil

1⁄2 ounce sea salt

Steps

  1. In lukewarm water, dissolve yeast, honey, and sugar. Let bloom for 10 minutes.
  2. Add flours, oil, and salt. Mix with dough hook to a smooth dough. Let rest covered with plastic wrap for 1 hour.
  3. Divide into small rounds to desired shell size. Let rest additional 1⁄2 hour.
  4. Roll into 1⁄8-inch thick shells, top and bake on pizza stone or in a pizza oven to desired doneness.

Courtesy: Richard J. Coppedge, Jr., CMB. Kitchen & Cook, March 2005

recipe 10-57: Gluten-Free Black Bottom Cupcakes

Category: Gluten-FreeYield: 12 cupcakes

Ingredients

Filling

1 cup cream cheese, softened

1⁄2 cup sugar

1⁄8 teaspoon salt

1 egg

1 cup chocolate chunks

Batter

4 tablespoons rice flour

7 tablespoons tapioca starch

1⁄2 cup plus 3 tablespoons soy flour

1 cup plus 1 teaspoon sugar

7 tablespoons cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup water

1/3 cup oil

1 tablespoon vinegar

1 teaspoon vanilla

Steps

  1. Preheat oven to 350°F. Grease a full-size 12-muffin tin.
  2. Make the cream cheese filling: In a standing mixer with a paddle attachment or by hand with a wooden spoon, cream together the cream cheese, 1⁄2 cup sugar, and 1⁄8 teaspoon salt until smooth. Scrape the bowl; add the egg and continue to cream until light in color and as thick as sour cream. Fold in chopped chocolate chunks; set aside.
  3. Make the cupcake batter: In a mixing bowl, combine the rice flour, tapioca starch, soy flour, 1 cup plus 1 teaspoon sugar, cocoa powder, baking soda, and 1⁄2 teaspoon salt. Create a well in the dry ingredients and pour in the water, oil, vinegar, and vanilla. Mix until smooth.
  4. Fill the muffin tins: Put one tablespoon of batter into the bottom of each cup of the greased muffin pan. Add a scoop of cream cheese filing on top of batter, dividing the filling evenly. Distribute the rest of the chocolate batter on top.
  5. Bake 24 minutes or until cupcakes hold their shape. Cool in the muffin tin for about 20 minutes before turning out and cooling on racks.

Courtesy: Richard J. Coppedge, Jr., CMB. Kitchen & Cook, March 2005.