Here is how to make the bread using a bread machine:
Gluten Free Bread
Ingredients:
1 cup white rice flour
1 cup brown rice flour
1/2 cup potato starch
1/2 cup tapioca four
2 1/2 tsps. xanthan gum (you can also use guar gum)
2/3 cup powdered milk
1 1/2 tsps. salt
3 tbsp. sugar
1 2/3 cups lukewarm water
1 1/2 tbsp. dry yeast
4 tbsp. butter
1 tsp. vinegar
3 eggs, beaten
Please consult your bread maker's manual for ingredient order placement in the bread pan. (Some place dry ingredients on bottom and liquids on top and others suggest the opposite.) I have a gluten free setting on my bread maker; otherwise, you can use the white bread setting. Just make sure it is a 3-4 hour setting.
Breadcrumbs:
Cut bread into 1 inch cubes. Dry the cubes uncovered overnight on a wire rack; or, you can bake them at 200 degrees in the oven for about 20 minutes until dry but not browned. I opted to use my dehydrator and dried the bread cubes at 135 degrees Fahrenheit for 3 - 4 hours. Store dried bread crumbs in mason jars with an oxygen pack.
Ingredients:
1 egg
1 cup sugar
1 cup peanut butter
18 chocolate candies, unwrapped
Directions:
Combine egg, sugar, and peanut butter in a bowl. Refrigerate 1/2 hour or until dough is easy to handle.
Preheat oven to 350 degrees Fahrenheit. Shape dough into 1 inch balls and place on ungreased cookie sheet. Bake for 10 minutes.
Remove cookies from oven and press chocolate candies into the center of the cookies immediately. Cool cookies on pan for 2 minutes and move to cooling racks.
My Mom always made some kind of delicious treat in our house especially over the winter months when we were all cooped up inside. Bars seemed to be her forte and she always had plenty of recipes to use throughout the cold months.
One of those recipes was a tattered index card I found when searching through our recipe drawer. (Yes, it is a big drawer full of clippings from newspapers, magazines, and scrawled notes.) It was one of my favorites, and from the wear of the card, it was one my Mom must have loved, too.
The Special K bars my Mom made were always made with Special K Cereal. She never substituted. However, the cereal was rather expensive, even in those days. So, we only got to have the bars if the grocery store had a special on the cereal. And, boy was it ever special!
Alas, when I had to eat gluten free, it was one of those recipes that slid to the very back corner of the drawer, forgotten. That is until I walked down the cereal aisle to take a shortcut to the meat department when I saw a special on Special K. I glanced at it a little forlorn until I spotted that bright blue box with the big red K proclaiming, "GLUTEN FREE."
I couldn't believe my eyes! That, and the gluten free cereal was also included in the grocery stores special. That is a rare treat as most of the time the gluten free foods are excluded from such sales. I snatched a box immediately and hurried to checkout forgetting all about the meat department!
I made a mad dash to that recipe drawer and just about cleared the entire thing until I excavated that old recipe I loved so much when I was a kid from the dark depths. It was well worth it!
I was so excited about my results that I just had to share this recipe with you so that you may also share is this treasure of a delightful dessert. Enjoy!
Ingredients:
1/2 cup Sugar
1/2 cup White Syrup
2/3 cup Creamy Peanut Butter
3 cups Special K Cereal - Gluten Free
1 cup Gluten Free Chocolate Chips
Instructions:
Heat sugar and syrup in pot over high heat on stove. Stir rapidly making sure all sugar is completely dissolved and the mixture is smooth. Remove from heat before mixture begins to boil.
Add peanut butter and stir until well combined and smooth. Pour mixture over cereal and mix together to make sure cereal is well coated.
Spread the mixture into an 8 inch by 8 inch or 9 inch by 9 inch square pan. Make sure to firmly press the mixture so it is as even as possible.
Melt chocolate chips in a microwave safe bowl on high for 1 minute. Stir. Reheat the chocolate for 30 second intervals on high, stirring after each interval until chocolate is smooth. Spread the chocolate evenly over the bars.
Let the bars cool for 2 to 3 hours before eating. To speed up the cooling process, you can place them in the refrigerator.
If you want to double these delights, you can! Doubling the ingredients will make a 9 inch by 13 inch pan of bars.
I hope you enjoyed the video, and if you have any questions, please leave me a comment below.
Thanks for watching, and have a great day!
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I can't believe that I went shopping last night and saw the employees decorating Christmas trees in the stores, putting lights up around the building, and singing along with the Christmas carols they were playing over the loudspeaker. This morning on my way home from church I saw people putting their Christmas lights and decorations out in their yards. One house even had a decorated Christmas tree in their front window!
Well, I am not ready to give up the fall theme yet especially with Thanksgiving coming! I am still dreaming of apples, cinnamon, and of course, pumpkins! That is why I was very satisfied with this recipe that I created for gluten free pumpkin bread in my bread machine!
Yes, that was a lot of exclamations, but it is so true. I saw how well the banana bread turned out in my machine that I had to give the pumpkin bread a try. I looked up various recipes, gluten and gluten free ones, but I couldn't find a simple recipe anywhere. So, I used my own wits and came up with this moist, scrumptious loaf.
I hope you can give it a try and serve this during your Thanksgiving and fall themed festivities before Christmas is really upon us.
Gluten Free Pumpkin Bread Machine Recipe
Ingredients:
1 cup canned pumpkin puree
2 eggs, beaten
1/3 cup vegetable oil
1 teaspoon vanilla
1 1/4 cup brown rice flour
1/2 cup white granulated sugar
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon xanthan gum or guar gum
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Optional: 1/4 - 1/2 cup nuts, dried fruit, and/or chocolate chips
Note: Spices can be added to taste and/or 1 1/2 - 2 teaspoons of pumpkin pie spice can be substituted.
Directions:
Whisk flour, sugar, powder, soda, gum, salt and spices together in a small bowl. Set aside. In another small bowl, mix pumpkin, eggs, oil, and vanilla. (If using nuts/fruit/chips add this to the wet ingredient mixture, too.) Mix together until combined.
If you are using the Hamilton Beach Home Baker Bread Maker like myself, pour the wet ingredients into the prepared bread pan first and then pour in the dry ingredient mixture. Place the bread pan in the bread maker and choose preset #4 Quick. Choose light for the crust setting. Then press start. When the dough comes to a rest, make sure to scrape down all the sides of the bread pan so ingredients are well combined.
If you have another bread maker, make sure it has a 1.5 - 2.0 pound capacity bread pan. Mix the dough thoroughly on the "dough" setting, about 20 minutes. Bake for 1 hour and 20 minutes.
Invert the baked loaf onto a wire rack to cool for 10-15 minutes before eating.
Enjoy!
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I feel like I am on Wheel of Fortune with my title as it is like Before & After: Gluten Free Bread and Bread Machine Recipe wrapped into one. Well, it is!
Who doesn't love a warm, fresh, and moist piece of banana bread? It is actually one of my favorite comfort foods during the fall season. However, since going gluten free I haven't had a piece of banana bread for over five years. Yes, 5 Years! So, my research project to tackle was to find a banana bread recipe fast!
I also wanted to find a recipe that I could use in my new bread machine as I have only used one recipe in it and that is the sandwich bread recipe I use to make my stuffing/dressing for Thanksgiving. I really wanted to use my bread machine for more than just one recipe, even if it is a good recipe and I make it throughout the year, too.
Well, my research led me to find a slew of recipes that were very complex to very simple. I finally boiled it down to this recipe, which I tested and it was absolutely delicious!
The best part of this recipe is that you only need one flour, rice flour! Yeah! No more trying to figure out a flour blend! However, you will find that the texture can be a little gummy compared to bread made from wheat flour. But, I don't mind that a bit being it is so nice and moist.
Here is how I make my banana bread!
Ingredients:
2 ripe bananas
2 eggs, beaten
1/4 cup vegetable oil
1 teaspoon vanilla
1 1/4 cup white rice flour
3/4 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon xanthan gum or guar gum
Optional: 1/4 - 1/2 cup nuts, dried fruit, and/or chocolate chips
Directions:
Whisk flour, sugar, powder, soda, gum, and salt together in a small bowl. Set aside. In another small bowl, mash bananas. Add to the bananas the eggs, oil, and vanilla. (If using nuts/fruit/chips add this to the wet ingredient mixture, too.) Mix together until combined.
If you are using the Hamilton Beach Home Baker Bread Maker like myself, pour the wet ingredients into the prepared bread pan first and then pour in the dry ingredient mixture. Place the bread pan in the bread maker and choose preset #4 Quick. Choose light for the crust setting. Then press start. When the dough comes to a rest, make sure to scrape down all the sides of the bread pan so ingredients are well combined.
If you have another bread maker, make sure it has a 1.5 - 2.0 pound capacity bread pan. Mix the dough thoroughly on the "dough" setting, about 20 minutes. Bake for 1 hour and 20 minutes.
Invert the banked loaf onto a wire rack to cool for 10-15 minutes before eating.
Watch my video below to see each step in detail!
Doesn't that bread look absolutely amazing?! I sure hope you give this recipe a try. And when you do, please leave a comment below on how it turned out. Enjoy!
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