Sweet Potato Starch Bread, Gluten-Free Recipe

This week in Ottawa we had a new Asian supermarket open called T&T. All I can say is Wow! They have anything and everything that you might be looking for Asian baking. One of the areas that I went to is the starches. They of course had Tapioca starch, Corn starch and Potato starch. But then I also found Sweet Potato starch and Water Chestnut flour. This bread recipe uses 1 cup of the Sweet potato starch. Next week I am going to try and make something with the Water Chestnut flour.

This recipe makes a bread that is soft and beautiful looking. I noticed a bit of after taste eating the bread fresh, but my husband and son thought it tasted great. I liked mine a day later toasted and with peanut butter.






Dry Ingredients
1 cup sorghum blend
1 cup potato starch
1 cup sweet potato starch
1 teaspoon xanthan gum
2 teaspoons guar gum

Wet Ingredients
1 cup warm water, 110°
2 eggs
2 Tablespoons sugar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
2 teaspoons apple cider vinegar

2-1/4 teaspoons Bread Machine yeast
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Warm you bread machine pan by putting hot tap water in the pan. I usually put my cold whole eggs in the pan too, to bring them to room temperature fast.

Meanwhile: measure out, mix and sift the dry ingredients in a separate bowl.
Set aside.

Empty the hot water from the bread machine pan, add all the liquid ingredients, including the sugar and salt to the bread machine pan. Whisk and mix.

Add your dry ingredients on top of the liquids and then the yeast on top of the dry, not touching the wet ingredients.

Set your bread machine to any cycle that starts kneading right away. You do not want your ingredients jut sitting there. Let the machine knead the dough for 10 to 15 minutes, scrapping down the side if needed. At this point you might need to add a little extra water if the dough seems to thick. I usually add about 2 extra Tablespoons. Your dough should be thicker than cake dough though, not as thin as most gluten-free bread doughs.

Place the dough in a 9" x 5" loaf pan that's been sprayed with cooking spray or coated with margarine. Shape the dough like a loaf. Slice a couple of slashes on top of the loaf. Do not cover the loaf if rising in the oven.

Put a pan of boiling water under the bread in the oven (bottom rack), and let the bread rise on the middle rack, for 15 minutes only when using the Bread Machine yeast.

Remove the pan of boiling water and turn oven to 400°. Bake bread for 30 minutes. Internal temperature of bread should be about 200°. Use a instant read thermometer.

Sandra D. Halpenny © 2009-2010 All rights reserved

Gluten-Free Banana Muffins Recipe

These Banana Muffins are a favorite in our house. They freeze really well too. I put them in a baggy in the freezer and in the morning I take a couple out for my sons lunch. They travel much better than the gluten-free bread and don't dry out by lunch time.

Dry Ingredients
1-3/4 cup Sandra's Muffin mix
1/4 quinoa flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1-1/2 teaspoons guar gum
2 teaspoons powder egg replacer, I use Ener-G
1/2 teaspoon salt

Wet Ingredients
3 large ripe bananas mashed (1-1/2 cups)
1 jar baby food prunes (4.5oz or 128ml)
1/2 cup sugar
1/4 cup grape seed oil
2 eggs
2 teaspoons vanilla
4 Tablespoons sour cream or plain yogurt

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Preheat oven to 350°F. Position rack in center of oven. Spray cups or paper liners with cooking spray.

In a large bowl, sift and whisk together all the dry ingredients.

In a separate bowl whisk the eggs, then add the mashed bananas, sugar and the remaining wet ingredients

With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.

Using a heaping 1/3 cup, evenly fill the muffin cups with the batter (the muffin cups will be full). Sprinkle sugar on top of the muffins (optional). Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 1 hour.

Makes 12 regular sized muffins.

Sandra D. Halpenny © 2009-2010 All rights reserved

Gluten-Free Oatmeal Bread Recipe

The Oatmeal Bread is our favorite morning toasting bread. It is wonderful with jam and even peanut butter. The bread is made by having the bread machine do all the kneading of the dough and then baking the bread in the oven. Simply letting your bread machine do most of the work for you.

Dry Ingredients
1 cup Sandra's Muffin mix
1-1/2 cups potato starch
1/2 cup oat flour*
1 teaspoon xanthan gum
2 teaspoons guar gum

Wet Ingredients
1-1/4 cups milk warmed to 110°
2 eggs
3 Tablespoons pure maple syrup
1/4 cup extra virgin olive oil
1/2 teaspoon salt
2 teaspoons apple cider vinegar

2-1/4 teaspoons Bread Machine yeast
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Warm you bread machine pan by putting hot tap water in the pan. I usually put my cold whole eggs in the pan too, to bring them to room temperature fast.

Meanwhile: measure out, mix and sift the dry ingredients in a separate bowl. Set aside.

Empty the hot water from the bread machine pan, add all the liquid ingredients, including the sugar and salt to the bread machine pan. Whisk and mix.

Add your dry ingredients on top of the liquids and then the yeast on top of the dry, not touching the wet ingredients.

Set your bread machine to any cycle that starts kneading right away. You do not want your ingredients jut sitting there. Let the machine knead the dough for 10 to 15 minutes, scrapping down the side if needed.

Place the dough in a 9" x 5" loaf pan that's been sprayed with cooking spray or coated with margarine. Shape the dough like a loaf. Slice a couple of slashes on top of the loaf. Do not cover the loaf if rising in the oven.

Put a pan of boiling water under the bread in the oven, using 2 oven racks, and let the bread rise there for 15 minutes only (optional). You can also just rise your bread in a warmed oven.

Remove the pan of boiling water and turn oven to 375° and bake your bread for 30 to 40 minutes

*Oat flour can be made by using your bender or food processor and grinding from Oatmeal.

Sandra D. Halpenny © 2009 All rights reserved

Evelyn's Mocha Log Recipe, Gluten-Free

Every Christmas my mother-in-law made this Mocha Log for desert. I am sorry to say she is no longer with us, but we wanted our children to enjoy part of what she left us. I have changed this recipe only slightly so it could be gluten-free and it turned out great. It was a great hit for thanksgiving. My son and I are going to make ice cream this weekend and we thought we would make the Mocha Log's filling with the ice cream instead of the whipping cream.

- Add 1 tablespoon sweet rice flour to a 1/4 measure, fill rest of 1/4 cup with “Gluten-Free Baking Classics” brown rice flour mix, page 6
- 1/4 teaspoon xanthan gum
- 1 cup fresh confectioners' sugar
- 3 tablespoon cocoa
- 1/2 teaspoon salt
- 5 eggs
- 1 1/2 teaspoon vanilla

Sift flour, add sugar, cocoa, salt and sift again.
In a separate bowls separate the egg whites and the egg yolks.
Beat the egg yolks well. Add the dry ingredients and vanilla to yolks and beat again.
In a separate large bowl beat the egg whites until stiff. Fold in the egg yolk mixture and gently blend well without breaking down the egg whites.

Pour into greased, parchment paper, and greased again jelly-roll pan,

15 x 10 x 1 inch Bake in moderate oven at 350 degrees for 15 - 20 minutes, or until top springs back when lightly pressed.

Turn cake out onto a new piece of parchment paper, sprinkled with confectioners' sugar, peel off baking paper. Roll up cake, and sprinkle the other side of the parchment paper while rolling up, then cool on rack.

Filling
- 2 cups cream for whipping
- 1/8 cup confectioners' sugar
- 1/2 teaspoon vanilla

Beat cream with sugar and vanilla until stiff in a large bowl. Unroll cake carefully; spread evenly with half of the cream mixture; re-roll.

Frosting
- Cream 3 tablespoons butter
- Blend in 3 tablespoons cocoa
- 2 tablespoons hot water
- 1 teaspoon vanilla
- Add 1 1/2 cups confectioners' sugar

Beat until creamy. Frost cake and sprinkle with chocolate curls. Chill roll 1 hour, or until serving time.

Slice crosswise into 1 inch thick servings.

Sandra D. Halpenny © 2009-2010 All rights reserved