Gluten-Free Recipes

Most GF (gluten-free) breads are pretty high on the glucose index. Here's how I've overcome the problem by using flours that are higher in nutrients, fiber, protein, etc., and by going easy on the fat and sugar content.

1. In a large microwave-safe bowl mix the dry ingredients. Microwave them for a minute to shorten the rise time. Stir thoroughly again.
2. Sprinkle the yeast over the warm water in the bowl of your mixer and let it sit for a minute, then add the rest of the ingredients. Mix on low until blended and then, 1 cup at a time, add the mixed and warm dry ingredients. The result should be a like a thick cake batter. Add more rice flour to thicken, or more warm water to thin it out.
3. Mix for 2 minutes, scraping down the sides of the bowl to thoroughly incorporate the flours.
4. Pour the batter into 3 greased bread pans. Consider using baking parchment on the bottoms to ease removal of the finished loaves.

Tip:  I actually bake mine in a large Teflon griddle that fills the whole oven, as shown in the picture. After it's baked I cut it into 16 bread-sized pieces. When I eat it, I slice it horizontally to give me two pieces, each with a crust on one side. Then I toast just the sliced side like a bagel.

5. Let raise to nearly double. Preheat the oven to 400.
6. When, the bread has raised (20 – 30 minutes), turn the oven down to 350. Gently place the pans in the middle of the oven, and bake for 30-40 minutes. To keep the tops from over browning, place tinfoil over the pans after the first 15 minutes of baking.

Another tip--the batter is so sticky, so I keep dipping my spatula in warm water as I spread the batter in the pans or my griddle.