Tea Biscuits – Can They Really Be Gluten Free?

INGREDIENTS

 

2 ½ to 3 cups biscuit mix

¾ cup milk

1 egg

 

DIRECTIONS

 

 

Preheat oven to 450ºF

In a large bowl, mix all ingredients together.

Roll out on a floured board to ½” thick and cut with a round cookie cutter.

Place the biscuits on an ungreased cookie sheet and bake for 10 to 15 minutes.

 

 

 

HOW TO MAKE BISCUIT MIX

 

INGREDIENTS

 

4 cups GF all purpose flour mix

4 cups Cassava flour

1 ¼ cups non-fat dry milk powder

¼ cup baking powder

1 tsp guar gum

2 tsp salt

2 cups solid vegetable shortening

 

DIRECTIONS

 

In a very large bowl, blend together the flours, milk powder, baking powder, guar gum and salt.

Cut in the shortening using a pastry blender or two knives until it resembles coarse corn meal.

Store in a container with a tight fitting lid in a cool dark place.

Use this as you would “Bisquick”

Elli’s Gluten Free Date Bread

INGREDIENTS

1 cup chopped dried dates

¾ cup chopped walnuts

1 cup raisins

1 tsp soda

1 cup boiling water

2 cups GF all-purpose flour

1 tbs guar gum

¾ cup sugar

1 tsp cinnamon

1 tsp baking powder

3 eggs

 

DIRECTIONS

Preheat oven to 350°F.

Grease a loaf pan.

Combine dates, raisins and nuts in a small bowl.

Sprinkle with baking soda.

Pour boiling water over top.

Set aside.

In a large bowl, combine flour, guar gum, baking powder and sugar.

Mix well.

Add eggs and date mixture and mix well again.

Turn batter into prepared pan and bake 45 minutes.

Allow to cool completely before slicing.

Gluten Free Corn Bread

INGREDIENTS

¾ cup corn meal

1 ½ cups milk

1 cup GF all purpose flour mix

1/3 cup sugar

1 tbs baking powder

1 ½ tsp salt

1 large egg

¼ cup olive oil

DIRECTIONS

Mix together the corn meal and milk and allow to stand at lest 10 minutes.

Add remaining ingredients and mix, just until combined.

Bake in a greased muffin tins (or line them with papers) at 350ºF 15 to 20 minutes.

OR Use unbaked batter for Corn Bread Lunch.

Gluten Free Bagels

INGREDIENTS

 2 1/3  cups gluten-free flour mix

 3 tbs dry milk powder

 1/2 tsp salt

 1 1/2 tbs plus 2 tsp sugar

 1/2 tsp cinnamon

 2 1/4 tsp yeast

 2 tbs butter, melted and cooled

 2 eggs, at room temperature

 2 egg whites, at room temperature

 1/2 cup warm water (110 degrees), plus 1 tsp water

 DIRECTIONS

 Preheat the oven to 200°F.

 When the oven reaches that temperature, turn it off.

 Place the flour mixture, milk powder, salt, 1 1/2 tablespoons of sugar, cinnamon, and yeast in a medium mixing bowl.

 With the mixer on low, blend the ingredients.

 Add the butter, egg, and two egg whites to the dry mixture.

 Whip on low speed until blended.

 Add the water.

 Beat for 3 1/2 minutes.

 Remove the dough from the mixing bowl and divide it into 8 balls.

 Roll each ball into a 7-inch rope and then connect the ends of the rope to form a circle, sealing the ends securely.

 Lightly grease a baking sheet with olive oil.

 Place each bagel on the baking sheet.

 Cover the bagels with wax paper that has been lightly oiled.

 Set the baking sheet in the oven for 40 minutes to allow the dough to rise. Remove the baking sheet from the oven and preheat the oven to 400°F

 Fill a large saucepan with water (about 4 inches deep) and add the remaining 2 teaspoons of sugar.

 Bring the water to a boil.

 Place 4 bagels at a time in the boiling water and boil for 1 minute, turning each bagel over after 30 seconds.

 Cover the baking sheet with parchment paper and spray the paper lightly with cooking spray.

 Remove the bagels from the water with a slotted spoon and lay them on the paper.

 Repeat with the remaining 4 bagels.

 In a small bowl, whip the remaining egg white with 1 teaspoon of water until frothy.

 Brush the mixture on top of the bagels.

 If desired, sprinkle tops with sesame seeds, chia seeds or poppy seeds.

 Bake the bagels for 20 minutes

Variations:

Add 1/2 cup raisins + 1tsp cinnamon, or

Add 1/2 cup fresh blueberries (when you add the wet ingredients.)

Gluten Free Brazilian Cheese Buns

INGREDIENTS

1 egg (room temperature)

1/3 cup olive oil

2/3 cup milk

1 ½ cups tapioca flour

½ cup grated medium cheddar cheese (packed)

½ tsp salt

DIRECTIONS

Preheat oven to 400°F.

Grease a mini-muffin tin.

Put all of the ingredients into a blender and using the pulse setting blend until smooth.

Bake in preheated oven for 15 to 20 minutes. They will be puffy and golden.

Let cool for a few minutes before serving warm.

Gluten Free Cinnamon Rolls

INGREDIENTS

2 tbs margarine

¼ cup sugar (or Splenda)

2/3 cup milk (room temp.)

1 tbs yeast

1 egg

¼ cup oil

½ cup potato starch

1 cup cornstarch

¼ tsp baking soda

2 ½ tsp xanthan gum

2 tsp baking powder

½ tsp salt

1 -2 tbs sugar for sprinkling

Filling

1 cup brown sugar

2 tsp cinnamon

1/3 cup pecans chopped fine

Glaze

¾ cup icing sugar

¼ to ¾ tsp milk

DIRECTIONS

In a medium bowl, beat margarine and sugar together.

Dissolve yeast in warm milk and add to sugar mixture.

Add remaining ingredients mixing well until you have a soft dough with no lumps.

Cover board with plastic wrap and sprinkle with sugar.

Place the ball of dough on top of sugar.

Cover with another piece of plastic and pat down to a square.  Using a rolling pin, roll to about 1 foot by 1 foot .

Remove the top piece of wrap and spread with filling.

Using the edge of the bottom plastic wrap, lift the edge of the dough to start the rolling.  (It will be like a jelly roll)

Once it is rolled, cut slices about 1 ½ inches wide and place into a greased glass pie plate.

Allow to rise,  covered with a clean tea towel for 1 hour

Bake at 375°F for about 20 minutes.  (The tops should be light brown)

Drizzle with glaze.

These are best served warm.

Gluten Free Blueberry Lemon Cornbread

Grease bottom & sides of 8 x 8 baking dish with butter

1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup millet flour
1/4 cup sugar
1 cup cornmeal
1 cup buttermilk
1 egg
1/2 cup sour cream
1/4 cup canola oil
1/4 cup honey
1 tablespoon lemon juice
Zest of one small lemon
1 cup blueberries (I used frozen)
Additional sugar for pan bottom (approx 1/4 cup)

Preheat oven to 375 degrees. In a large bowl combine all dry ingredients. In a separate bowl, whisk all wet ingredients (include lemon zest) together. Slowly add wet ingredients into bowl of dry ingredients until incorporated. Fold in blueberries. Sprinkle sugar into bottom of pan (enough to coat) before pouring batter. Bake 25 to 30  minutes.

Gluten Free Potato Doughnuts

INGREDIENTS

2 cups hot mashed potatoes

2 cups white sugar

1 cup milk

2 tbs. butter

½ tsp salt

1 – 3 cups gluten free flour mix (enough to make a soft dough)

DIRECTIONS

In a large, deep frying pan mix 2 tbs white vinegar with enough cold canola oil to fill pan 2/3 full.

In a large bowl, mix together potatoes, sugar, milk, butter and salt.

Mix well.

Gradually add flour mix until you get a soft dough.

Roll the dough out onto a floured board to about an inch thick and cut with doughnut cutter. (you can also use a large, round cookie cutter and cut the centers with a shot glass)

Heat the oil to medium-high.

Once the oil is hot, place the rings in carefully.  Flip them over with a fork once they are browned.

They are wonderful just like that but you can sprinkle them with sugar as well if you wish.

VARIATIONS

Use half milk and half sour cream.

Add ¼ cup blueberries.

Add ¼ cup raisins and ½ tsp cinnamon.

Gluten Free Chelsea Buns

INGREDIENTS

1 ½ tbs yeast

1 tsp sugar

¼ cup warm water

6 cups GF all purpose flour

1 tsp salt

¾ cup butter

2 ½ cups milk

¾ cup brown sugar

¼ cup white sugar

1 tsp guar gum

¼ cup butter, melted

1 cup raisins

1 tsp cinnamon

1 egg yolk beaten with 2 tbs water

DIRECTIONS

Sprinkle yeast over ¼ cup warm water and stir in 1 tsp sugar.

Let stand 5 minutes.

Sift together flour, guar gum and salt.

Cut in ¾ cup butter until crumbly.

Bring milk to a boil and Stir in 1/4  cup white sugar.

Cool the milk to luke warm.

Pour milk, yeast mixture and beaten egg into the flour mixture.

Mix well to form soft sticky dough.

Turn out onto well floured board and knead until smooth and elastic.

Place dough into a buttered bowl and allow to rise to double in size.

Roll dough into a square on a floured surface.

Brush the dough with melted butter brown sugar, cinnamon and raisins.

Roll it up like a jelly roll and pinch the edges to seal them.

Line the bottom of a greased 9”X13” glass baking pan with pecan pieces, maraschino cherries, and 2 tbs. brown sugar mixed with 3 tbs. water.

Cut the roll into 1 ½ inch slices and place cut side down in the pan.

Allow to rise ½ hour.

Brush with egg yolk mixture and bake at 375ºF for 25 minutes or until golden brown.

Gluten Free Pumpernickel Bread

INGREDIENTS

3 eggs – lightly beaten

1 cup water

3 tbs. oil

1 tsp. vinegar

3 tbs. molasses

2 cups brown rice flour

½ cup potato starch

½ cup tapioca flour

1 tbs. guar gum

1 tbs. caraway seeds

1 ½ tsp. salt

½ cup powdered milk

1 tbs. cocoa powder

2 ¼ tsp. dry active yeast

DIRECTIONS

In a small bowl, beat the eggs and stir in other wet ingredients. Set aside.

Place all of the dry ingredients into a medium bowl and whisk together.

Pour wet ingredients into your bread maker, followed by the dry ingredients.

Set machine to dough only.

Use a spatula to scrape the sides and bottom of the bread-maker pan at about the half way mark.

Place dough into a round bread pan (or casserole dish) and allow to rise in a warm kitchen for about an hour.

Bake at 375°F  for 30 minutes.

Cover with foil for the last 10 minutes of baking.

When cooled completely, hollow out the centre and break the centre bread into dipping sized pieces.

Dip into Spinach dip.

Spinach Dip

INGREDIENTS

1 ½ cups sour cream
1/3 cup mayonnaise
3 tsp. minced onion
1 tsp. dried chives
1 tsp. dried parsley flakes
2 tsp. garlic powder
10  Ounce package frozen chopped spinach

DIRECTIONS

Thaw and drain the spinach and mix in all of the other ingredients.

Allow to sit in the fridge over night.