The Difference Between my 2 White Breads

Okay so back in February I made a Gluten free White bread (you can see the post on February 23). AND on March 19 I made a white bread in a loaf pan. So I just wanted to tell you all which one in my mind was WAY better. I left the white bread i made in a loaf out for 2 days now and it is still pretty fresh! So awesome, the taste is better than the other bread and it isn't so crumby! So I will never make the bread I posted about in February 23. That was my first attempt at making bread and I still think it turned out good just not great! So I really recommend the white bread in a loaf pan just because it can stay in a ziploc bag for 2 days without needing to go in the freezer! :D When I get back from Ontario I am going to try this recipe in the bread machine and see how it will turn out!

Okay so I am adding on to this post. I made the loaf bread on monday. 2 days it sat on the counter in a ziploc bag and then I threw it in the freezer. The next day I toasted it. After it had been toasted and it was brown and hot, i put nutella on it and took a bite... super delicious! It was moist and not crumby and just oh so good!! I really recommend this bread :)

White Bread made in a Loaf Pan

I got this recipe from 125 Best Gluten - Free Recipes by Donna Washburn and Heather Butt

Makes 1 loaf
9-by 5-inch (2L) loaf pan, lightly greased

Ingredients:
1 3/4 cups rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1/4 cup skim milk powder
2 tbsp sugar
2 1/2 tsp xanthan gum
2 tsp bread machine or instant yeast
1 1/4 tsp salt
1 cup water
2 tsp cider vinegar (I used white vinegar)
2 tbsp vegetable oil
2 eggs
2 egg whites

Directions:

1. In a large bowl or plastic bag, combine rice flour, potato starch, tapioca starch, milk powder, sugar, xanthan gum, yeast and salt. Mix well and set aside.
2. In a separate bowl, using a heavy-duty mixer with paddle attachment, combine water, vinegar, oil, eggs and egg whites until well blended.
3. With the mixer on lowest speed, slowly add the dry ingredients until combined. With a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on medium speed, beat for 4 minutes.
4. Spoon into prepared pan. Let rise, uncoverd, in a warm, draft-free place for 60-75 minutes or until dough has risen to the top of the pan. Meanwhile, preheat oven to 350 degrees F. Bake for 35-45 minutes or until the loaf sounds hollow when tapped on the bottom.

Tips:
Remember to thoroughly mix the dry ingredients before adding to the liquids because they are powder-fine and could clump together.

Monterey Jack and Cheddar Cheese Bread

Ingredients:
1 egg
1/3 cup olive oil
2/3 cup milk
1 1/2 cup Tapioca flour
1/2 cup (packed) grated cheese (your preference)
1 tsp salt

Use a mini-muffin tin about half the size of a regular muffin tin.
*It helps when baking with eggs to start the eggs at room temperature.  If you don't plan ahead you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

Directions:

1. Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
2. Pour the batter into the muffin tins.
3. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.
Enough batter for 16 mini muffin sized cheese breads.

They are so good!! And they turned out great when I made them :)

Chocolate Delights

These are super delicious!! Enjoy!!! :D

Ingredients:
2 cups sugar
5 Tbsp gluten free cocoa
1/2 cup margarine
1/2 cup milk
1 tsp vanilla
3 cups gluten free oats
1 cup coconut

Directions:
In a large saucepan, bring sugar, cocoa, margarine, and milk to a boil (stir until boiling) on medium high heat. Then let it boil for 2 minutes (don't stir).
Remove from heat and add vanilla. Pour oats and coconut into the pan and mix. Drop onto wax paper and refrigerate until hardened (30min-1 hour). Then transfer into a container and you can eat them!! :)

Homemade Pancakes

These pancakes are so good that I'm really excited to share the recipe. I got this recipe from a cookbook called Deliciously G-Free by Elisabeth Hasselbeck. So here is the recipe:

Ingredients:
4 tablespoons (1/2 stick) salted butter
1 cup sweet sorghum flour
1/2 cup sweet rice flour
1/4 cup tapioca starch
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon xanthan gum (or 1 teaspoon guar gum)
1/4 teaspoon salt
1 1/2 cups milk
2 eggs
1/2 teaspoon vanilla extract

Directions:

1. Melt the butter. Put aside to cool slightly
2. In a large bowl, combine the sorghum flour, white rice flour. and tapioca starch, sugar, baking powder, xanthan gum, and salt. Whisk until well blended.
3. Combine the milk, eggs. and vanilla in a small bowl. and stir with a fork until well blended. Pour the milk mixture and the melted butter into the flour mixture. Whisk until the flour mixture is well combined and a loose batter forms.
4. Heat a frying pan over medium heat until hot. Grease the pan. Drop the batter by however big you want your pancakes to be and cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes. Flip them over. Cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more.
5. Then you can eat!

They make about 12-14 pancakes.

 I added chocolate chips to the last pancake I made just for fun! Really good!!! :)

Chewy M&M Oatmeal Peanut Butter Cookies

Okay, so seriously I have absolutly no idea where I got this recipe from but I found this paper with a gluten free cookie recipe on it in my moms big recipe binder, just loosely in there and well I had to try them. Bonus they taste amazing and they are so chewy. Who knew peanut butter and oatmeal cookies with M&M's would taste so good!!! So here is the recipe and enjoy!

Ingredients:
One egg
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup butter
3/4 cup peanut butter
1 tsp baking soda
1 tsp vanilla
2 cups oat flakes (Trader Joes Gluten free Oats)
M&M's (however much you want)

Put all ingredients into the bowl of a heavy-duty mixer and beat until well mixed.
Drop by teaspoon onto cookie sheet and bake at 350 degrees F for 12-15 minutes. Let sit for a couple of minutes before removing from pan.
And then you eat them!! :D

Scalloped Potatoes

Ingredients:
6 Russet potatoes, peeled, sliced 1/8-inch thick
1/2 cup onion
1/4 cup Margarine
1/4 cup All Purpose Baking Flour Bob's Red Mill (Gluten Free)
2 cups milk
Pepper
Paprika
Monterey Jack and Chedder Cheese
Farmer  Sausage
Green Beans

Directions:
Make your classic white sauce (a Rue) - Melt Margarine in pan on medium heat. Once melted add the flour and whisk for about a minute. Then add the milk and whisk. Keep whisking until thickened. Then add the pepper. (You can add salt but I didn't because there is salt in the cheese.)

Layer the potatoes in a 9x13 dish. The first layer of potatoes then add some of the diced onions, then potatoes, then the rest of the diced onions. Then pour the Rue over top of the potatoes and sprinkle Paprika on top. Add the cheese. And bake in oven at 375 degrees F for 1 hour.