Breads

Banana Bread
Banana-Poppy Seed Muffins
Blueberry Muffins
Cornbread Dressing
GRANDMA’S BROWN BREAD
Oatmeal Molasses Bread
Pizza Dough
Whole Wheat Muffins

Banana Bread

1 cup buckwheat flour
1 cup gluten-free bread making mix*
¾ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¾ cup sugar
1 ½ teaspoons amaranth
¼ cup butter or margarine, softened
2 large eggs, or equivalent egg substitute
1 ½ cups mashed ripe bananas (3 – 4)
1/3 cup soy milk with 1 teaspoon vinegar
1 teaspoon vanilla extract
½ cup nuts, if desired

Preheat over to 350 degrees and coat a 9 by 4 inch loaf pan with cooking spray. Cream butter and sugar in a large bowl, about 1 minute with an electric mixer. Add the eggs, 1 at a time, beating well after each addition. Add banana, milk, and vanilla; beat until blended. Sift dry ingredients together into medium bowl. Add dry ingredients to banana mixture and beat just until moist. Fold in nuts, if desired. Spoon batter into loaf pan. Bake at 350 degrees for 1 to 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean. Remove from pan. Cool completely on wire rack. 14 servings.

* The Gluten- Free Pantry makes several bread mixes, as do other companies. They are usually a combination of brown rice flour, cornstarch, potato starch and a few other products. The one I used has a little milk in it, but I noticed no ill effects.

Banana-Poppy Seed Muffins

1 ¾ cups gluten-free flour
1-teaspoon amaranth
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon poppy seeds
2 ripe bananas
½ cup sugar
¼ cup canola oil
1 tablespoon orange juice
1 egg

Preheat oven to 375 degrees. Combine first 5 ingredients in a large bowl; make a well in center of mixture.

Place bananas in container of a blender; add sugar, oil, orange juice and egg. Blend until smooth. Add liquid ingredients to dry, stirring until moistened. Spoon into lightly greased muffin pans. Bake at 375 degrees for 15 to 20 minutes. 12 servings.

Blueberry Muffins

1 ¾ cups gluten-free baking mix
¼ cup sugar
2-½ teaspoons baking powder
½ teaspoon salt
1-teaspoon amaranth
1 egg
¾ cup milk or soymilk
1/3-cup canola oil
1-cup fresh or thawed frozen blueberries

Preheat oven to 400 degrees. Sift dry ingredients into a bowl. Combine egg, milk and oil. Add liquid all at once to dry ingredients. Stir quickly just till dry ingredients are moistened. Fold in blueberries. Fill greased puffin pans 2/3 full. Bake at 400 degrees for 17 to 20 minutes or until done. 12 servings.

Cornbread Dressing

2 cups crumbled cornbread
1-½ cups toasted breadcrumbs (You can use all cornbread.)
3 cups stock
½ cup chopped onion
½ cup finely chopped celery
3 eggs, or their equivalent
1 teaspoon rubbed sage
Salt and pepper to taste

Preheat oven to 350 degrees. Mix ingredients well. Pour into a greased 8 by 13 inch glass dish. Bake 30 to 45 minutes, until set and browned as you like it.

GRANDMA’S BROWN BREAD

3 cups whole-wheat flour
½ cup brown sugar
½ cup molasses
½ cup oatmeal
2 eggs
1-cup milk with 1 tsp. Vinegar
1-cup raisons
1 Tbl. baking soda
1 Tbl. warm water
1 Tbl. canola oil

Dump all ingredients into large bowl (Beat eggs first). Mix well with spoon. Pour into greased or sprayed loaf pan. Bake at 300 degrees for 1 – 1 ½ hours or until done. Tastes best the next day. Makes 12 servings. 1 starch, 1 fruit, OR 2 starches

Oatmeal Molasses Bread

2 cups fat-free buttermilk
½ cup regular oats
¼ cup unsulfered molasses
2 tablespoons canola oil
2-¾ cups gluten-free baking mix
1-cup buckwheat flour
1 ½ teaspoons salt
1-teaspoon baking powder
1-teaspoon baking soda
1 ½ teaspoons amaranth
1-cup raisins

Preheat oven to 400 degrees. Combine first 4 ingredients in a medium bowl. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, baking powder, and baking soda in a large bowl. Make a well in the center of mixture.

Whisk buttermilk mixture well, dissolving molasses as much as possible. Add buttermilk mixture to flour mixture, stirring just until moist; stir in raisins. Stir until all flours are moist and dough pulls away from the sides of the bowl.

Divide into 4 lightly greased tiny loaf pans. These produce a lighter product than a traditional loaf pan for this bread. Put loaves in oven; reduce heat to 375 degrees. Bake for 30 to 35 minutes, until each loaf sounds hollow when tapped. Let stand 15 minutes before slicing.

Pizza Dough

1 package gluten-free French bread/pizza dough mix

Prepare dough according to package directions. I use a bread machine; I had one already, I have a lifelong problem with yeast (I have made many cinder-blocks out of flour and yeast.), and once the dough is moist enough, I can walk away from the machine until it beeps.

You may also follow the package directions without a machine. It makes 2 crusts. Each crust has 6 servings.

Whole Wheat Muffins

2 eggs, beaten or ½ cup egg substitute
½ cup plain or vanilla yogurt
2/3-cup warm milk
1/3-cup honey
1/3-cup vegetable oil
2 cups whole-wheat flour
1 tsp. Baking soda

Beat liquid ingredients thoroughly. Mix dry ingredients together, then add liquid. Mix just until moist. Bake at 425 degrees in greased muffin tins for 15 -20 minutes. Makes 12. 1 starch, 1 fat