Teff Sandwich Bread

Adapted from The Gluten-Free Gourmet Bakes Bread

Dry Ingredients

1 cup teff flour
1 cup brown rice flour
1 cup corn starch
1 1/4 tsp xantham gum
3/4 tsp salt
1 1/2 tsp unflavored gelatin
3 Tbsp almond flour or sorghum flour
3 Tbsp brown sugar
1 1/2 tsp ground flaxmeal
3 tsp yeast granules

Wet Ingredients

2 Tbsp flaxmeal
2 cups warm water
1 1/2 Tbsp honey
3/4 tsp white vinegar
3 Tbsp butter (melted) or coconut oil

Combine dry ingredients in one bowl.  Mix wet ingredients in a separate bowl.  Combine both mixtures and beat for 3 minutes on high with beaters or paddle attachment on a stand mixer.  The result should be a batter that is smooth, uniform, spreadable and sticky.  Grease and flour a standard sized bread pan (4x8?).  Spread batter into bread pan (wet spoon or finger will smooth the surface).

Let rise for about 1 hour, until bread reaches the top of the pan.  Be patient! Wait until the bread gets as tall as you want it.  It won't rise in the oven.

Preheat oven to 350 degrees.  Brush with a little milk to glaze the surface of the bread.  Bake for 20 min then tent with foil to prevent burning on top.  Bake an extra 30 min until meat thermometer reads 195 degrees F (time is variable depending on how wet the batter was at the beginning.)

Whole Grain Cinnamon Rolls

Originally posted on: http://goodcheapeats.com/2009/10/whole-grain-cinnamon-rolls/

Preparation Time: 1 hour and 40 minutes
Cook time: 25 minutes
Total time: 2 hours 5 minutes
12 rolls

Ingredients:

• 2 cups milk
• 4 1/2 tablespoons butter
• 1/2 tablespoon vanilla extract
• 1/2 cup All-Bran cereal or quick rolled oats
• 2 cups whole wheat flour
• 2 to 2 1/2 cups unbleached, all-purpose flour
• 1/4 cup granulated sugar
• 1 3/4 teaspoon salt
• 3 3/4 teaspoon yeast
• 3 1/2 tablespoons butter, softened
• 3/4 cup dark brown sugar
• 1 tablespoon cinnamon
• 3/4 cup powdered sugar
• 1 – 2 Tablespoons milk

Instructions:

1. Combine dough ingredients in the bread machine according to manufacturer’s instructions. Use 4 cups of flour to start. Add more flour in case the dough is too wet. Program for Dough and allow the machine to do its magic.
2. If you don’t have a bread machine, you can still make this recipe. Warm the milk slightly and melt the 4 1/2 tablespoons butter in a medium saucepan. As long as the temperature is not above 115 degrees, add the granulated sugar, vanilla, and yeast. Let that rest for 5 minutes. Transfer to a large mixing bowl, then add the flours and salt. Stir until you have a sticky dough but all the flour is incorporated. Turn it onto a floured surface and knead until the dough becomes elastic. Set into a greased bowl and allow to rise until doubled in bulk, about an hour.
3. When the dough is ready, roll out on a lightly floured surface until you have a 12 x 15-inch rectangle. Spread the 3 1/2 tablespoons softened butter over surface. In small bowl, combine the brown sugar and cinnamon. Sprinkle over butter. Roll up dough, jelly-roll fashion, starting from the long edge and pinching the seam to seal.
4. Slice into 12 equal portions and arrange evenly in a greased, 9 x 13-inch pan. You can use unflavored dental floss to neatly cut the rolls.
5. Allow the rolls to rise another 30 minutes before baking. Or you can cover the with plastic wrap and refrigerate overnight or wrap well with foil and freeze. Check this post for more tips on freezing cinnamon rolls. In the morning, remove from refrigerator and allow to rest 20 minutes.
6. Preheat oven to 350°. Bake rolls until lightly browned, about 20 to 25 minutes. Remove from oven and cool on a wire rack.
7. Combine the powdered sugar and 1 to 2 tablespoons milk in a small mixing bowl, stirring with a wooden spoon until combined. Glaze baked rolls with icing.

Gluten Free Biscuits

Light and Fluffy Gluten Free Biscuits (from http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/ )
(Yield: 16 large biscuits)

1 1/2 c. brown rice flour
2 c. corn starch*
1/2 c. soy flour or sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum

1 stick of butter* (chilled in the freezer)
1 1/4 c. soy milk*
1 1/4 c. water
1 Tbsp. cider vinegar*
1 egg, beaten (or the equivalent amount of your favorite egg replacement)

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.

3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.

4. Add the soy milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

5. Using a large spoon, drop the dough onto a greased pan to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.

Cook’s Notes:

1. If you’re not vegan or dairy free, feel free to use 1 c. buttermilk in place of the soy milk and vinegar. If you’re allergic to soy, try using your usual milk substitute and keep the vinegar in the recipe.

2. You may substitute potato starch or tapioca flour for the cornstarch.

3. 1 stick of butter = 8 Tbsp. = 1/2 c. = 1/4 lb. = 115 grams

4. Earth Balance Buttery Sticks should work if you need this to be casein free. I just checked their website and the sticks are gluten and dairy free.

5. Thanks to Kate at Gluten Free Gobsmacked for the tip on grating the butter. It was a lot of fun and decreased my prep time by quite a bit.

Mo's Rolls

From: Mo (my grandma)

2 c. warm water
2 T. yeast or 2 packages
1/2 c sugar
1/4 c oil
1 egg
2 tsp salt
5 1/2 flour

Put warm water in the bowl you plan to use. Sprinkle the yeast on the water and leave it a few minutes to see if it's good and begins to bubble. After it is a bit bubbly, add sugar and oil. Beat the egg with a fork in a cup and add it. Add salt. (you may not want to use that much) Then add flour. If you use whole wheat flour, it won't take that
much. The dough should be soft and very pliable. Make a soft mound in the bowl and oil the top of the dough. Then place a plate over the bowl and put it in the refrigerator. It should stay in the refrigerator at least 2 hours before making your rolls. You can make a "make-shift" place to do the rolls by wetting the counter top and laying waxed paper or plastic wrap on it until it adheres.
Put flour on the surface of the paper or plastic and flour your hands and the rolling pin. Or you can just pat the dough into a flat piece with your hands. Use a glass or cutter to cut circles. Or you can pinch off dabs and rolls them into balls. Put oil in a baking pan and place the rolls.
Spray the tops of the rolls and lay waxed paper or saran over them loosely until they have risen double.
Heat oven to 400 and put rolls in, then reduce heat to 350 to finish baking. At the high heat they get an extra push rising, but then need to have a lower heat to finish baking. Don't let them get too brown.

I use this recipe to do cinnamon rolls and even pizza. If you want to use it for pizza, reduce the sugar a little.

Corn Bread

Adapted from Foodnetwork

1 c. all-purpose flour

1 c. yellow cornmeal

3 T. sugar

1 1/2 t. baking powder

1/2 t. salt

1 c. buttermilk (or regular milk with 1 T. vinegar)

1/4 c. canola or vegetable oil

1 large egg

1. Preheat the oven to 400 deg F and spray a 9x9 inch square pan with oil.
2. Combine dry ingredients.
3. Stir in wet ingredients and mix well.
4. Spread the batter in the pan and bake for 20 minutes. Stab the middle of the bread with a knife, and if it comes out clean, the bread is done cooking.

Yemenite Bread (Lachuch)

From: amideastfeast.com

2.2 lbs. white flour

1 t. dry yeast

2 T. semolina

1 T. salt

1/2 t. sugar

6 c. lukewarm water

3 c. room temperature water

1. Mix 6 cups warm water, salt, 1/4 t sugar, and yeast in a big bowl.
2. Boil 3 cups water and cook semolina in it.
3. Let boiled water cool, then add it to the yeast mix.
4. Gradually add flour and mix the dough until it's the consistency of thin pancake mix.
5. Let dough rise for at least 2.5 hours (it can sit in the refrigerator overnight)
6. Heat a non-stick skillet with a lid over medium heat. Spread batter on the pan like a crepe and cover it until the top of the bread looks cooked. Flip the bread and cook for a few more minutes. Set aside. Repeat until all the batter is cooked. (It should taste like a yeasty crepe)
7. Enjoy with Middle Eastern or Ethiopian food (in place of Injera)

Sweet Potato Biscuits

2 lbs. plus 2 c. biscuit mix

2 t. ground cinnamon

1/2 c. sugar

2 c. mashed cooked sweet potatoes

1/3 c. vanilla extract

2/3 c. buttermilk

1. Preheat to 360 degrees F.
2. Combine 2 lbs flour mix, cinnamon, and sugar.
3. In a separate bowl mix sweet potato, vanilla,and buttermilk until totally combined.
4. Combine flour mix and sweet potato mix.
5. Dust surface with biscuit mix and roll dough out. Cut biscuits and place them on a greased 9-in square pan.
6. Bake 20-25 min, until brown on the outside and solid in the center. Glaze with melted butter and serve hot.

Bran Muffins

From: Allrecipes.com

1 1/2 c. wheat bran

1 c. buttermilk

1/3 c. canola oil

1 egg

2/3 c. brown sugar

1/2 t. vanilla extract

1 c. all-purpose flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

1/2 c. raisins

1. Preheat oven to 375 degrees F. Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 min.
3. Beat together oil, egg, sugar, and vanilla. Add buttermilk/bran mix.
4. Sift together flour, baking soda, baking powder, and salt. Stir flour mix into buttermilk mixture. Fold in raisins.
5. Spoon batter into prepared muffin tops.
6. Bake for 15 to 20 min, until a toothpick inserted into the center of the muffin comes out cleans.

Vegan Banana Bread

From: www.theppk.com

1/2 c. brown sugar

1/2 c. white sugar

1/2 c. margarine, room temperature (softened butter is ok if you don't care if this is actually vegan or not)

3 very ripe bananas, well mashed

2 c. flour

1/2 t. baking soda

1/4 c. vanilla soy milk (or regular milk) mixed with 1 t. apple cider vinegar (also could be replaced with 1/4 c. of buttermilk)

1 t. vanilla extract

1 t. cinnamon

1/4 t. allspice (or cardamom)

1/4 t. nutmeg

1/2 t. salt

1. Preheat oven to 350 degrees F and grease an 8x4 bread pan
2. Mix flour, baking soda, salt, and spices.
3. Cream together margarine and sugars.
4. Add bananas, soy milk, and vanilla to margarine mix.
5. Add flour mix to margarine mix and stir well.
6. Pour batter (it should be very thick) into bread pan.
7. Bake for 1 hour - 1 hour and 10 min.