Gluten-Free Sandwich Bread

Ingredients:

 1 1/2 cup milk or milk substitute (Shauna uses 3/4 cup milk & 3/4 cup Kefir)

2 tablespoons yeast

2 teaspoons vinegar (optional, but if used apple cider works best)

2 large eggs

1/4 cup olive oil

3 cups gluten free sifted flour (Red Bob's start with 2-1/2 cups and sift. You may need to add 1/4 cup more to reach a full 3 cups sifted)

4 tablespoons sugar

1 teaspoons baking powder

2 1/2 teaspoons Xanthan Gum

1 teaspoons salt (optional)

Preparation:

Preheat Oven to 350

Proof your yeast by warming up your milk (in microwave for 30-45 seconds) add 1 tablespoon sugar and yeast. Set aside.

In medium size mixing bowl sift together flour, baking powder, Xanthan Gum, remaining sugar and salt.

Once your yeast and milk have bubbled up add olive oil, eggs and vinegar beat then add to flour mixture. Stir until moist. Pour into greased bread pan let rise until dough is an inch over pan.

Bake for 20-35 minutes depending on oven.

Note that we live in a colder climate so our cooking and proofing times are likely longer than someone in a warmer climate.

Gluten-Free Chocolate Cake

The dilemma is a big one if your family has a sweet tooth or two as there are in our family.  We recently tried the Glutino brand Decadent Chocolate Cake Mix.  It was well received and gone within minutes!  That is always a good sign around my kids.  If its good its gone!  This was very moist though we did use homemade Yogurt as half of the milk the recipe called for the way we mixed it up.

I love the marketing copy that the Glutino folks wrote:

If your constitutional right to outrageously good chocolate cake is under serious threat simply because your constitution doesn’t put up with gluten, don’t worry.  We’ve got you covered, cupcake.

That is truly an awesome bit of cooking humor!