If I hadn’t made it, I wouldn’t know it was gluten free.

 

 

I started by dumping the mix into a bowl

 

 

and removing the yeast.

 

 

Then put milk on to warm.

 

 

And butter on to melt.

 

 

 

 

Then went to separating eggs. It was 4 eggs for me to get 3/4 of a cup of whites.

 

 

Into the warm milk I dumped the yeast.

 

 

Mixed it in and waited for it to get foamy. It didn’t.

 

 

So I got nervous and mixed up some more yeast. That wouldn’t foam either. So I gave up and proceeded as if it had foamed. Yeast and I have issues.

 

 

Into the yeasty milk I dumped the egg and egg whites

 

 

and melted butter.

 

 

 

And vinegar.

 

 

Mixed it all together.

 

 

Poured the mixture into the flour mix.

 

 

Like all gluten free recipes made with xanthan gum, it was sticky and globbed together.

 

 

I stopped to butter the pan because I forgot to do it in advance.

 

 

I tried to pour it into the pan but it wouldn’t pour, I had to prod it out with a spatula.

 

 

The wet spatula for flattening the top is definitely the way to go. I tried butter first but it still stuck.

 

 

About an hour later it had risen quite a bit So I put it in the oven.

 

 

A few minutes later I checked back and it was certainly rising.

 

 

Then I checked again and it was still rising! I guess I didn’t need to add the extra yeast.

 

 

Well it looks good.

 

 

Tastes good too. I think I’ll make it again.

 

made from Bob’s gluten free bread mix

ingredients

•     1-2/3 cups warm (110°F) Milk   

• 1 pkg Yeast (enclosed - 2-1/4 tsp)  

• 1 whole Egg + enough Egg Whites to equal 3/4 cup

• 1/4 cup melted Butter or Vegetable Oil   

• 1 tsp Cider Vinegar

• 1-16 oz pkgs GF Homemade Wonderful Bread mix (3-1/4 cups)

Directions

Place contents of package in large bowl. Remove enclosed yeast packet and add yeast to warm milk in separate bowl. Let foam for 5 minutes. ADD eggs, melted butter or oil, vinegar, and yeast-milk mixture to bread mix. MIX with regular beaters (not dough hook) at medium speed for 3 minutes, scraping down sides of bowl with spatula as necessary.

Place dough in greased 9"x5" nonstick bread pan. Smooth top of dough with wet spatula. COVER with plastic wrap and let rise in warm (75°-80°F) place until dough is level with top of pan (approximately 25-35 minutes). Remove cover. BAKE at 375°F for 60-65 minutes (do not under bake). Cover with foil after 10 minutes to prevent over-browning. To test for doneness, tap loaf with fingernail. A crisp, hard sound indicates a properly baked loaf. Turn loaf out on to wire rack and cool thoroughly before slicing.

For not being a big fan of banana bread this wasn’t too bad. My niece said “Delicious!”

I found this recipe from Chewoutloud.com on  foodgawker.  I was suckered in by the photo. This happens a lot with photos of food for me.



I started with some funny looking sweet potatoes.

Removed their skins.

And put them in a bowl with a mashed banana.



Mixed them together but didn’t worry too much about lumps.

Added butter,  sugar

a little vanilla,

some Greek yogurt



and an egg.

Then greased the pan with the last of the butter from a butter paper because that’s what my mother always did.

I used Bob’s red mill all purpose gluten free flour and Bob’s xanthan gum.

Baking powder,



and cocoa powder.

The xanthan gum certainly make things sticky!

Last I tossed in some chocolate chips and some white chocolate chips.

I kinda had to fight it off the spoon it was so sticky.

Bake for about an hour or less if you’re using mini loaf pans like I did.

Cool in pan for at least 10 minutes. Turn bread out onto wire rack and cool completely before slicing.

Double chocolate banana sweet potato bread

recipe adapted from chewoutloud.com
Ingredients
•1 medium, ripe bananas, mashed
•1/2 cup mashed sweet potato
•½ cup salted butter, softened
•½ cup granulated sugar
•1 large egg, beaten
•2 tsp vanilla extract
•½ cup Greek yogurt
•1 cup all purpose gluten free flour
•1 tsp fresh baking soda
•2 TB unsweetened Dutch cocoa powder
•1 cup semisweet mini chocolate chips
Directions
Preheat oven to 350F and position rack at lower middle. Grease a 9×5 loaf pan.
In a large bowl,beat the softened butter and sugar until light and creamy.
Gently mix in the beaten egg, vanilla, bananas, and yogurt to the butter/sugar mixture until well combined.
Add the the flour, baking soda, salt, and cocoa.Fold the dry ingredients into the wet mixture. Finally, fold in chocolate chips.
Using a rubber spatula, transfer batter into greased pan. Bake for about 1 hour, or until toothpick comes out almost clean.
Cool in pan for at least 15 minutes. Carefully turn bread out onto wire rack and cool completely before slicing.

I’m a big fan of croutons. Making croutons is very easy. You really can’t go wrong, even if you burn them it’s no big deal cause it’s only left over bits of bread.

 

This is a great tasting use for odd bread pieces.

 

Cut into cubes.

 

place in a baking pan and 

 

drizzle with olive oil.

 

Season with Herb salt,

 

some cayenne,

 

onion and garlic powder  

 

Toss to coat.

 

add a little more olive oil if it seems too dry.

 

I singled out some of them and rubbed them facedown in the olive oil. They’d been escaping my tossing.

 

Bake at 375 for20 minutes.

 

Serve on salads.

 

or munch them as an unofficial snack.

Feel good about giving old bread a second chance.

 

 

Home made Croutons

ingredients

• a half a loaf worth of odd bread pieces
• 3-5 table spoons olive oil
• cayenne, salt, garlic powder and onion powder to taste

Cut bread into cubes. In a baking pan mix bread cubes with olive oil. season to taste with salt, cayenne, garlic powder and onion powder. Add more olive oil by the spoon full if they look too dry. Bake at 375 for at least 20 minutes plus minus. Depends on how crunchy you like and what type of bread you’re using.