Pamela's Bread Mix

Do you like bread too? Don't want the fuss of lots of measuring stuff out? Try Pamela's Bread Mix. I love this mix. Just follow the easy to do instructions on the back of the package. This company is consistent in their products. I know when I buy Pamela's www.pamelasproducts.com it is going to be good each and every time.

 I love to make rolls. Bring out your cupcake pan and use a 1/4 cup dry measure cup, oiled or sprayed with oil of choice, and scoop dough from the bowl into each oiled cupcake space. Wet your finger with water or milk and smooth tops. You can also cross cut them or just leave them rustic. Your choice.

These come out beautiful each and every time. I love rolls because I can throw them into the freezer and just use what I need when I need them. The last time I made them I made pulled pork in the crock pot (you have to do this...total yum) and used the rolls to make great sandwiches with a little Oli's mayo. OMG. They were divine. They are good for lunches, soups, stews or just to eat because they are that good. Yummy with different butters.

If you make them bigger you can make hamburger buns/sandwich buns. Just add some dried or chopped onions on top or sesame seeds or even poppy seeds. Wow! Before I forget, you can also make them look like the bakery bought rolls by taking a 1/4 cup of dough (oil your hands) and sort of roll it into a ball and roll the ball into flour of choice and bake. Very pretty. Add nuts, raisins, or other chopped bits of fruit too.

Have fun and try different things, but most of all enjoy the taste of fresh homemade bread. Your neighbors will be jealous of the smells emanating from your house.

Masa Savado-Portuguese Sweet Bread

This may remind you of Hawaiian bread. Being Portuguese we had this at the house all the time but especially during holidays such as Easter, where by you make a mound of bread for the oven  and the bread maker hides 1 boiled egg, shell and all, inside the bread and bakes it. At Easter the egg was colored for fun. The person who gets the bread with the egg has good luck for the year. Here is a gluten free version of this bread.

If per chance you don't have sweetened condensed milk, or are allergic, make your own. Mix 1/2 cup powdered milk, 1/4 cup sugar, 2 tablespoons melted butter 1 tablespoon hot water in a blender until smooth.
Ingredients:

• 3/4 cup of eggs
• 3/4 cup water, plus or minus
• 1/2 cup sweetened condensed milk
• 1    teaspoon GF rice vinegar
• 2   Tablespoons olive oil
• 1/2 teaspoon grated lemon rind
• 1    teaspoon GF vanilla extract

• 1    cup white rice flour
• 1/2 cup tapioca starch flour
• 1/2 cup potato starch
• 1/2 cup cornstarch (can't have corn? use arrowroot)
• 1/2 cup sweet rice flour
  
• 1    teaspoon salt
• 1/3 cup sugar
• 1/4 cup dry milk powder (Dari-Free)
• 1    teaspoon egg replacer
• 1   Tablespoon xanthum gum or guar gum
• 1/2 teaspoon fresh ground nutmeg (optional)
• 2 1/2 teaspoons GF yeast

Directions:

1. Put all wet ingredients into a large bowl with a paddle beater. Not a dough hook. Beat until blended.
   
   
2. In another bowl measure all dry ingredients together and whisk until blended. Add dry ingredients a little at a time with wet ingredients and blend medium speed until completely blended smooth.
   
   
3.  If it seems too thick add water a little bit at a time while it is mixing.
    It should look like cake batter.
   
   
4.  Oil two small baking pans with oil or butter, coconut oil, etc. Pour half the batter into the pan and half into the other pan.
   
   
5. Remember that gluten free breads cook better and more evenly in smaller pans. Set in warm place with no draft to rise almost twice it's size. This can take 15 minutes to one hour.
   
   
6.  Bake at 350  for 60-75 minutes for a full loaf of bread and 30 to 45 minutes for the smaller loaves and rolls.
   
   
7.  These are great as rolls by the way and make fabulous French toast too. After loaf has baked for 35-45 minutes, cover it with aluminum foil so the crust does not get too brown.
   
   
8. Check for doneness. Insert a toothpick into the center and hold it for two seconds. If it is free of any stickiness when it comes out, this indicates the bread is done. You can also tap on the crust, it should sound hollow.
   
   
9. Remove from oven allow to cool on a wire rack for 4-7 minutes.Then turn pan upside down and shake out the bread. Let cool, and enjoy.
   
   
10. You can also make this in traditional rustic rounds, use a  oiled cake pan to hold the bread. This is going to smell heavenly.

Source: Delicious Breads, LynnRae Ries and Bruce Gross/adapted by Olinda Paul

Orange Scones

Are you a Scone person? Well, you will be. Make these tasty jewels for yourself. Change it up from orange, to raspberry, to lemon, to whatever you want. Enjoy.
Ingredients:

• 2 cups blanched almond flour
• ¼ teaspoon celtic sea salt
• 1 teaspoon baking soda
• ½ cup dried cranberries
• ½ cup white chocolate chips
• 1 tablespoon orange zest
• 1 egg
• 2 tablespoons agave nectar

Ingredients:

1. In a large bowl, combine almond flour, salt, baking soda, cranberries, chips and zest
2. In a smaller bowl, combine egg and agave
3. Mix wet ingredients into dry
4. Knead dough with hands if necessary to ensure proper distribution of ingredients
5. Form dough into 2 little circles so that each one is about ½-inch in thick
6. Cut each circle like a pizza, into 8 slices
7. Using a metal baking spatula transfer to a parchment paper lined baking sheet
8. Bake at 375° for 10 minutes
9. Serve

Source: joythebaker.com/elaina'spantry.com

Carol's French Bread

By Carol Fenster

Put this bread into a COLD oven for a crisp crust and nice texture. If this doesn’t work in your oven, let the bread rise until level with top of pan; then bake in preheated 425ºF oven 25 to 30 minutes. Use a pan specially designed for French bread.

Ingredients:

• 2 tablespoons active dry yeast  
• 1 ¼ cups warm (110ºF) milk of choice 
• 1 tablespoon sugar
• 2 cups Carol's Sorghum Blend (see below)
• 1 cup potato starch
• 1 teaspoon xanthan gum
• 1 teaspoon guar gum
• ¼ cup nonfat dry milk powder (not Carnation) or Better Than Milk soy powder
• 1 ¼ teaspoons salt 
• 1 tablespoon butter or buttery spread, softened
• 3 large egg whites
• 1 teaspoon cider vinegar
• Egg wash (optional—1 egg white,  beaten with 1 tablespoon water) 

 Directions:

1. Dissolve sugar and yeast in warm water. Set aside 5 minutes.
2. Grease French bread pans or line with parchment paper.
3. In bowl of heavy-duty stand mixer, combine all ingredients (sorghum blend through vinegar) plus yeast-milk mixture. Beat on low speed to blend, then beat on medium speed for 30 seconds, stirring down sides with spatula. Dough will be soft.
4. Divide dough in half on prepared pan. Smooth each half into 12-inch log with wet spatula. Brush with egg wash for glossier crust. Make 3 diagonal slashes (⅛-inch deep) in each loaf so steam can escape during rising.
5. Place immediately on middle rack in cold oven. Set to 425ºF and bake approximately 30 to 35 minutes, or until nicely browned.    
6. Remove bread from pans; cool completely on wire rack before slicing with electric knife. Makes 2 loaves. Serves 20 (1-inch slices).

Calories 83; Fat 1g; Protein 2g; Carbohydrates 17g; Sodium 159mg; Cholesterol 2mg; Fiber <1g

Carol's Sorghum Blend
1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour

Whisk together and store, tightly covered,  in a dark, dry place.