BreadBeckers-GF Breads and Rolls PDF Class W Video

Gluten Free 101, Bread and Rolls
Baking Supplies Needed for Breads:

Tapioca Flour*
Xanthan Gum*
Potato Starch*
Arrowroot Powder or !orn starch"
#eal Salt
$east
%one& or %one& Granules
'(tra )irgin *li+e *il
*(Youll find recipes on each of Bobs packages. e use freshl! "illed bro#n rice for
the rice flour called for and half as "uch ra# hone! for the sugar in those recipes.$
,hole Grains:
Amaranth- Buckwheat- Brown #ice- !orn- .illet- GF #olled *ats- GF Steel !ut
*ats- /uinoa- Sorghum- Teff0
e no# ha%e a dedicated hopper for GF grains onl!&
1ried Beans:
Gar2an3os- Small ,hite Na+& Bean- Ba2& 4ima- or other white 2ean0
(e also carr! deh!drated #efried Beans that cook in 'ust 10 "inutes&$
(ote) *ll beans are gluten free.
Books:
!ountr& Beans 2& #ita Bingham
,hat the Bi2le Sa&s A2out %ealth& 4i+ing !ook2ook 2& %ope 'gan 5 Am&
!ataldo (+ostl! GF, substitute GF flour in a fe# recipes calling for #heat.$
Gluten6Free Baking !lassics for the Bread .achine 2& Annalise #o2erts
.omm& and .e Gluten6 2& Sharon and Ale(ander Feskanin
-he Bread Beckers .nc ###.BreadBeckers.co" //0011201000
Gluten Free 101 Handout, Bread & Rolls.doc 3age 1 of 8
Freshl! "illed #hole grains are far "ore nutritious than prepared
bags of gluten free flour. You can "ake !our o#n at ho"e in
seconds& -he grains "a! also be boiled in #ater or broth and eaten
as !ou #ould rice, or used in side dishes #ith %egetables added.
Amaranth
*"aranth is a %er! nutritious grain, high in iron and 4ita"in 5. *"aranth is a
co"plete protein and is higher than "ost other grains in both phosphorus and
calciu".
For cereal si"ilar to grits, use 6 parts #ater to 1 part grain. Bring !our #ater to
boil, stir in a"aranth, reduce heat and co%er. 7i""er for 60061 "inutes
co%ered, until all the #ater is absorbed. -he fla%or is a little
s#eet8pungent8spic!.
*s a side dish, !ou "a! use 9 parts beef, chicken or %eg. broth to 1 part
a"aranth and cook as abo%e. -r! sauteing onions and a fe# of !our fa%orite
%egetables to include as #ell.
Brown #ice
Bro#n rice contains "an! B %ita"ins, thia"in, niacin, ribofla%in, potassiu", and
carboh!drates, phosphorous, "agnesiu", calciu", and all eight of the essential
a"ino acids. .t is good for the bones, teeth, ner%ous s!ste", "ental depression,
nausea, diarrhea, and diabetes. Rice is not as high in protein as #heat and
so"e other grains, but the protein is a good :ualit! and easil! utili;ed.
Buckwheat
Buck#heat is rich in "inerals, 4ita"in <, B co"ple=, 7tarch, Fat, 3rotein, Rutin,
potassiu", calciu", phosphorus, and is high in a"ino acids. .t is the best kno#n
source of co"ple= carboh!drates. Buck#heat strengthens the arterial #alls,
reduces blood pressure and assists in relie%ing %aricose %eins. .t cleans and
strengthens the intestines, and is used in co"bating d!senter! and diarrhea.
!orn
5orn contains iron, proteins, carboh!drates, potassiu", and "agnesiu", #hich
helps the bo#el and is necessar! for good tone in the intestinal tract. 5orn is
also good for the heart, sto"ach, teeth, and gu"s. Yello# corn contains
carotene, #hite corn does not. Both t!pes are rich in %ita"ins B and 5.
.illet
+illet is a good source of protein, B %ita"ins, iron, phosphorus, "anganese, and
copper. +illet is alkaline, eas! to digest, and contains all the a"ino acids. +illet
helps the kidne!s, sto"ach, spleen, and pancreas. .t is also reco""ended for
relie%ing 5andida in our s!ste"s.
-o "ake "illet grits, pulse in a blender or coffee grinder to a course te=ture and
then #hisk it into boiling #ater. Reduce the heat and allo# to si""er for >01
"inutes. (7tart #ith e:ual a"ounts of #ater and "illet flour 0 about ? cup of
each per ser%ing. You "a! increase the #ater for a thinner consistenc!.$
/uinoa
@uinoa is high in protein, iron, calciu", and fiber. .t is an alkaline for"ing grain.
@uinoa does not feed the !east in our s!ste"s. -he :uinoa should be rinsed
first, 'ust put it in a close #o%en strainer and run fresh cold #ater o%er it until
the #ater no longer bubbles. ((e%er rinse the :uinoa before putting it into !our
"ill.$
Sorghum
7orghu" has a "ild fla%or and is a fa%orite for adding fiber, nutrition, color and
te=ture to GF !east breads. 7orghu" is an e=cellent source of phosphorus and
potassiu", as #ell as protein, A cup contains > gra"s of protein and 9g fiber.
Teff
-eff is the s"allest grain in the #orld& *s a result the bulk of the grain consists
of the bran and the ger", and is %er! nutritionall! dense. 1 cup contains 11 g
dietar! fiber (26B of C7D* RD*$ and 62 g protein, 91B RD* calciu", a
#hopping E6B RD* iron, and 1g good fat. -eff seeds #ere disco%ered in a
p!ra"id belie%ed to date back to 991F B5. -eff also contains high le%els of
phosphorus, copper, bariu" and thia"in. .t has "ore l!sine (an a"ino acid$
than #heat or barle!.
.isc:
!oconut Flour
5oconut flour is 4<RY high in fiber, boasting a #hopping 10 gra"s in 'ust A cup.
.t is also a great source of protein at >g per A cup. Be sure to read the tips on
the back of the BobGs Red +ill bag for i"portant tips for use.
Ph&toBerr&6FermPlus Fruit Smoothie
1 (11g$ single ser%e pouch, or 1 scoop 3h!toBerr! po#der
1 cup fro;en "i=ed fruit
H cup #ater
? tsp. Fer"3lus
1 capsule 7#eet heat, "inus the capsule
Blend, blend, and en'o!.
,hipping !ream Biscuits
? cup each) "illet, a"aranth, and buck#heat flour
189 cup each) potato starch, arro#root po#der, and tapioca flour
? tsp =anthan gu"
? tsp baking soda
? tsp salt
1 -bs hone! granules
1 ? cups hea%! #hipping crea"
5o"bine dr! ingredients in a "i=ing bo#l using a #hisk. 7tir in hea%! #hipping
crea" 'ust until "i=ed. Gather dough into a ball using a rubber spatula and
scrape onto lightl! floured surface. 5ut using s"all biscuit cutter and place on
bake sheet. Bake onl! #hat !ou #ill eat i""ediatel!) Bake F "inutes at 100
degrees.
Free;e uncooked biscuits in a free;er bag. -ha# 90091 "inutes prior to baking.
*lternate Flour 5o"bos) -hese are also great using oat and sorghu" flours (98>
cup each$, or substitute ? cup of either oat or sorghu" for the a"aranth called
for abo%e.
*atmeal Sandwich Bread
Featured in IGluten0Free Baking 5lassics for the Bread +achineJ 3age 61.
7ubstitute 6 tsp. Fer"ipan .nstant Yeast for the !east called for, sprinkling
e%enl! o%er the top of le%eled flour in bread "achine pan.
Cses a little course ground oat"eal #ith Bread Flour +i= *, found on page 2)
189 part "illet flour
182 part sorghu" flour, or teff flour, or a"aranth flour
182 part arro#root, or cornstarch
182 part potato starch
182 part tapioca flour
'as& Teff Bread
1 ? cups #ar" #ater (1000110 degrees F$
1 ? tsp instant !east
1 tsp sucanat or hone! granules
> -bsp e=tra %irgin oli%e oil
9 -bsp hone!
6 -bsp fresh ground fla= seed
1 186 cups teff flour
? cup sorghu", or "illet, or a"aranth flour
? cup arro#root po#der
? cup tapioca flour
1 ? tsp =anthan gu"
1 ? tsp lecithin
1 A tsp salt
+akes one EJ loaf.
5o"bine first 2 ingredients in "i=er bo#l. .n separate bo#l stir dr! ingredients
together. *dd flour to #et "i=ture graduall!, "i=ing on lo# speed. Knead on
"ediu" speed for 609 "inutes. *llo# batter to rest 1 "inutes. 3our into a #ell0
greased EJ = >?J = 9J pan. Let rise until doubled. Bake at 910 degrees F for 910
>0 "inutes. 5ool E010 "inutes in pan, then on a #ire rack.
Brown and Ser+e #olls
1 A cup "illet flour
1 A cup oat flour ("illed GF steel cut oats$
689 cup each) potato starch, arro#root starch, tapioca flour
6 tsp =anthan gu"
A cup hone! granules
6 tsp !east
00000000
H cup #ater
H cup "ilk (or rice "ilk, or al"ond "ilk$
1 egg
A cup %er! soft butter
.n a "i=ing bo#l, co"bine dr! ingredients. 3lace all #et ingredients in bo#l of
electric "i=er and "i= on lo# 6 "inutes. *dd half of flour "i=ture to li:uids and
"i= on "ediu" for 6 "inutes. *dd re"aining flour and beat on "ediu" high
speed for 6 "inutes. Csing a cookie scoop, scoop batter into "ini "uffin pans.
3lace rolls in a #ar" place to rise double. Bake at 6/1M for 60061 "inutes or
until rolls 'ust start to change color. -he rolls #ill not ha%e bro#ned. Re"o%e
rolls to #ire racks. 3lace cooled rolls in free;er :ualit! bags and free;e for up to
9 #eeks. For use #ithin 901 da!s, si"pl! store in bags at roo" te"perature.
hen read! to ser%e, bake in "ini "uffin pan for E010 "inutes at >00M. Fro;en
rolls "ust be allo#ed to tha# for 900>1 "inutes.
Yield) about >0 s"all rolls. -his recipe is oka! to double.
.imi7s .ultigrain Bread
6 eggs
H 5up #ar" #ater
6 -bsp. None!
? 5up butter, softened
? tsp. 7alt
1 5up sorghu" flour, or teff, or buck#heat
? cup "illet flour
? cup a"aranth flour
689 5up 3otato starch flour
1 tsp. Oanthan gu"
1 ? tsp. lecithin po#der
1 ? tsp. Yeast
hip eggs. *dd #ater, hone!, butter, and salt. 5o"bine !east, flours, and
=anthan gu". Graduall! add flour "i=ture to li:uids and "i= on "ediu" for 6
"inutes. .ncrease "i=er speed to "ediu" high and beat for 6 "ore "inutes.
Nalf fill a 1 lb. loaf pan, or 6 "ini loa%es. Let rise till doubled. 3reheat o%en to
>00. Bake in #ell greased pan for 91 "inutes. <n'o!&
7a%or! Bread 4ariation)
*dd 106 -ablespoons .ts Greek to +e PR Garlic of <atin prepared seasonings.
(ote) For lighter colored loa%es . used 1 cup sorghu" flour and 189 cup each
"illet8buck#heat8a"aranth. For a darker colored loaf, choose a greater :uantit!
of the darker grains such as teff and buck#heat. -his recipe allo#s for !our
personal selection of the 6 cups of freshl! "illed #hole grain flour called for.
<=peri"ent and ha%e fun finding !our fa%orite "i=ture.
#ice Bread
(Youll find this no !east GF recipe in our Recipe 5ollection, 3age >>.$
-his is a good place to tr! substituting 60B coconut flour but !ou "ust increase
the li:uid b! an e:ual a"ount if !ou choose to do so&
Apple 1essert
2 slices (1J thick$ loaf bread, re"o%e crusts, cube
1 stick butter, "elted
9 large (or "ore$ thinl! sliced unpeeled apples
1 cup hone! granules (or sucanat$
1 tsp. cinna"on
.n a "i=ing bo#l, co"bine the bread cubes and "elted butter. 7tir to absorb
butter and set aside. 3ut apples in an oblong baking dish (10JOEJ or 19JOFJ$.
5o"bine hone! granules and cinna"on and sprinkle e%enl! o%er apples. 3our
buttered bread cubes o%er top. Bake for about 90 "inutes at 910M, or until
bubbl! and bro#ned. 7er%e #ar".
(-his is a great use for stale bread&$
Dair! Free Pption)
Replace butter #ith coconut oil. (Be sure !our bread #as also "ade dair!0free.$

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Gluten Free 101, Bread and Rolls

Baking Supplies Needed for Breads:

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