Gluten-Free Makeovers by Beth Hillson Read Free Book Online

dehydrated garlic, poppy seeds, sesame seeds, coarse salt
    Line a baking sheet with parchment paper or bread stick pans with lightly oiled aluminum foil.
    In the bowl of a stand mixer fitted with the paddle attachment or handheld mixer with beaters, combine the flour blend, chickpea flour, yeast, xanthan gum, sugar, and Egg Replacer. In a separate bowl, combine the warm water, canola oil, honey, and vinegar. Add to the dry ingredients. Beat on low speed until the dry ingredients are moistened, then increase the speed to medium and beat for 3 minutes.
    Shape the dough by tablespoonfuls (about 2 tablespoons each) into 8- to 10-inch long sticks. Place 1 inch apart on the prepared baking sheet. Cover with plastic wrap that has been sprayed lightly with vegetable spray. Let rise 20 minutes.
    Preheat the oven to 375°F. Remove the plastic wrap and brush the sticks with egg wash or milk. Sprinkle with your favorite toppings.
    Bake for 18 to 20 minutes, until golden brown. Remove from the oven and let cool for a few minutes. Serve immediately or cool completely and store in a zip-top bag. Use within two days or freeze for later use.
    Tip : For ease of handling, roll the sticks on lightly oiled plastic wrap.
Beth and Jen’s High Fiber Bread
    Dairy-free
MAKES ONE 2-POUND LOAF OR 16 SLICES
    The taste and appearance of this bread are reminiscent of a whole wheat bread and the mix is full of healthy fiber and nutrients. The flours here can be replaced with equal amounts of other nutritious flours from the same column in my Flour Power Chart (page 14). Don’t be put off by the lengthy list of ingredients. This bread is worth the effort. I make the recipe in my bread machine with great success. If this becomes a staple in your house as it is in mine, you might want to make up a big batch of dry ingredients. I’ve included weight measures to help. (See A Good Blend, page 7.)
    ½ cup millet flour (54 grams)
    ½ cup Montina flour (65 grams)
    ⅓ cup teff flour (48 grams)
    ¾ cup chickpea flour (80 grams)
    ½ cup cornstarch (65 grams)
    ½ cup plus 1 tablespoon tapioca starch/flour (70 grams)
    3½ teaspoons xanthan gum (9 grams)
    2¼ teaspoons instant active or active dry yeast
    1 teaspoon salt (6 grams)
    ¼ teaspoon cream of tartar
    3 tablespoons brown sugar (38 grams)
    3 large eggs, lightly beaten
    1⅛ cups warm water (105° to 110°F)
    3 tablespoons olive oil or vegetable oil
    Lightly oil an 8½ × 4½-inch loaf pan.
    In the bowl of a stand mixer fitted with the paddle attachment, combine the millet flour, Montina flour, teff flour, chickpea flour, cornstarch, tapioca starch/flour, xanthan gum, yeast, salt, and cream of tartar. Sprinkle the brown sugar over the flour mixture and blend to remove any lumps.
    In a medium mixing bowl, combine the eggs, water, and olive oil. Add to the dry ingredients. Beat on low speed to moisten. Increase the speed to medium and beat for 3 to 5 minutes, until smooth and slightly shiny.
    Scrape the dough into the prepared pan. Cover with oiled plastic wrap and set in a warm, draft-free place to rise for about 40 minutes, or just until the dough has risen nearly to the top of the pan.
    Preheat the oven to 350°F. Remove the plastic wrap from the dough in the pan and bake on the center rack for 40 to 50 minutes. Remove to a wire rack to cool completely.
Bread Machine Method (for a large capacity machine):
    Combine all the dry ingredients except for the yeast in a large bowl. Crumble the brown sugar using your fingertips. Blend the liquids together in a bowl. Pour the wet ingredients into the machine’s bread pan. Sprinkle the dry ingredients over the wet, and then sprinkle the yeast over the top. Or add the ingredients in the order recommended according to your bread machine manual. Set the machine to quick cycle, white bread, or programmable cycle. If the machine can be programmed, omit all but one knead and rise cycle. During the knead cycle, use a rubber spatula to scrape down the sides and help blend the