Blended Flour Yeast Bread

This is it! The bread I am making today and hopefully it turns out. LOLOL  With the White Rice Flour Yeast Bread recipe in my last post, it had us using the mixer, and I did. I didn't have a stand mixer and used my hand held mixer, which probably would have been fine had I added more liquid to the should-be batter, but it was more like bread dough when you use wheat flour. I nearly mixed my fingers in with the dough those beaters jumped around so much.

Today, I didn't use the electric mixer and I could have. Maybe I should have, but I just used my trusty arm and wooden spoon. OH! And the large eggs I used today were a heck of a lot larger than the large eggs I used last time. Not all large eggs are large, I guess. LOL And my batter was actually batter this time.

Here is what I did.

Blended Flour Yeast Bread

3 C Coconut Mama's blended coconut flour
1 1/2 - 2 packets Stevia-in-the-Raw sweetener
1 T yeast
1 1/4 t unrefined sea salt
1 1/2 C warm milk
1/4 C melted butter
3 large eggs

Mix the dry ingredients in a large mixing bowl until blended well. Add the warm milk and melted butter and mix well. Add one egg at a time and mix well with each egg. Keep mixing for awhile, it should be thick and creamy looking. Cover the bowl with a clean towel and let rise for an hour.

Pre-heat oven to 350 degrees.

Scrape down the sides of the bowl and fold inwards to deflate the batter. Pour into a greased 8x4 inch loaf pan, cover with greased wax paper and let rise until batter crowns the rim of the pan, about 20-25 minutes. Could be longer depending on the temperature. Bake until golden brown, about 38-40 minutes.

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OK, gotta go check to see if the batter is ready to put into the oven now. I will let you know how it turns out!!  :)
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Out of the oven and has been cooling for awhile and I just took a slice, buttered it, and oh my goodness... THAT is what it was supposed to be like the first time but I didn't have enough liquid in it and this is very good. I think I'll be making this bread again. Yes, I will.  :)

aaahhh... here is a tip. 1. Store it in plastic bag in the fridge. (no preservatives like store bought bread. 2. You know how home made bread starts drying out, even wheat flour bread, after the first day, no exception here. BUT, stick a slice in the toaster at a light - medium toaster setting. It shouldn't be enough to toast it, but it will warm it up and it will be moister than just being sliced and eaten.

White Rice Flour Yeast Bread

Well, ok, yeah, this is the recipe for White Rice Flour Yeast Bread, I just didn't make it quite like this, I substituted. Of course I did!!  Here's the recipe I kinda did and didn't follow.

White Rice Flour Yeast Bread
Adapted from King Arthur Flour by someone other than me

2 C white rice flour
2/3 C potato starch
1/3 C tapioca starch/flour
3 T sugar
2 t instant yeast
1 1/4 t salt
1 1/4 t xanthan gum
1 C warm milk
1/4 C softened unsalted butter
3 large eggs

In a large mixing bowl mix together the dry ingredients. Slowly pour in the warm milk while mixing on low with mixer. Add the butter and beat until thoroughly blended. Add the eggs one at a time, beating after each addition. Scrape the bottom and sides of bowl. Beat the batter for 2 minutes on high.

Cover bowl and let batter rise for one hour in a warm place.

Scrape down sides of bowl once again to gently deflate the batter. Grease an 8x4 inch loaf pan and pour batter into pan. Smooth out the top using a spatula. Cover with plastic wrap sprayed with cooking spray and let rise in a warm place just until loaf barely crowns above the rim of the pan, about 20 to 25 minutes.

Bake in preheated 350 degree oven until golden brown, about 38 to 40 minutes.
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That's the way I didn't do it. I had some Coconut Mama's Coconut Blend flour and used 3 cups of that instead of the first three ingredients and didn't change the liquid portions at all. It tasted good, but it was dry dry dry. (coconut flour) I, also, did not use the xanthan gum, since I didn't have any. It may have already been in the flour blend, I'm not sure. It did still taste good.

I will make another post about the bread I am making today, again with the blended flour but a few tweaks. It is rising in the loaf pan now, getting ready to go into the oven.

Almond Flour Cheese Crackers

oohhhh.. these are good. I like crackers and cheese crackers are a lovely thing to eat and ... oh, I like I like I like. I do usually not get these rolled out evenly so the middle is thicker than the edges, which makes the edge side crackers get cooked quicker than the insides, but it's all good. I figured out how to fix it. I also don't get it into a perfect rectangle the size of the cookie sheet. It's still all good. LOL

Almond Flour Cheese Crackers

1 1/4 C blanched almond flour
1/8 tsp salt
1/4 tsp baking soda
1/2 C freshly grated cheddar cheese
1 1/2 TBS melted coconut oil
1 large egg
garlic powder (optional)
onion powder  (optional)

Preheat oven to 350 degrees F.

Grate cheese.
In medium sized bowl mix dry ingredients and cheese. Mix oil and egg together and add to dry ingredients.

Cut two pieces of parchment paper to fit your cookie sheet. Put one sheet on counter and put dough in the middle of it, flatten it out some. Lay the other parchment paper on top and use rolling pin to roll out as evenly as you can get it to reach the edges of the paper.

Remove the top parchment paper and put the parchment with the dough still on it into your cookie sheet. Bake for 7 minutes. Take sheet out of the oven and use a pizza cutter and slice the partially cooked dough into squares. Finish baking for another 7 minutes or until lightly browned.

OK, here's where I take the pan out and break off the outer squares, or oddly shaped pieces, and put them on the counter to cool and let the rest on the cookie sheet cool a little, also. I break the remaining squares on the sheet and move them around a little and put them back into the oven because they aren't as done as the outer pieces since they are thicker. I bake them a little more and take them out when they are lightly browned. Doesn't take a lot longer at all.

Let the crackers cool for about 30 minutes and store in a container, if you can keep from eating them all in one sitting.

Enjoy!!

No Bake Apple Crumble Bars

I found this neat recipe here, http://byebyegluten.blogspot.com/2011/09/no-bake-apple-crumble-bars-gluten-free.html, and had to try it. Hubby liked it! Ate most of it. I made some more today and I don't think he has found it yet. LOL He will, though! 

I did not add any sweetening of any kind to the apples, although it calls for a small amount maple syrup. I did add the honey to the crust and topping. It is very tasty. 

No Bake Apple Crumble Bars

Apple Filling

3 organic apples (I used granny smith- a tarter flavor)
1 Tbsp maple syrup
1 Tbsp water (add more if you like it more gooey)
1/2 tsp saigon cinnamon
dash of nutmeg

Crust/Topping
1 cup Blanched Almond Flour
1/4 cup Coconut Flour

3 Tbsp honey
2 Tbsp coconut oil1 tsp Alcohol-Free Vanilla
1/8 tsp Celtic Sea Salt

Slice and peel apples. Place them in a pan with the rest of the filling ingredients and cook over medium heat. Stir occasionally and cook until fork tender. If you want a more gooey or sweet apple, you can add more maple syrup (or honey) or water.

While your apples are cooking, put your almond and coconut flour and salt together in a small bowl and stir with a fork, breaking up any clumps. Add the oil, honey, and vanilla and stir well.

Press a little over half of the mix into your 8 x 8 pan and top with the apples. Take the rest of the topping and sprinkle it evenly on top of the apples and press lightly.  

Happy eating!!  :)