Monday, February 9, 2009

GFCF Bread Dough

1 packet of RED STAR yeast (it's gluten free)
2/3 cup warm water
1/2 tsp sugar
1/2 C Brown rice flour
1/2 C potato starch — or 1/4 C golden flax meal and 1/4 C tapioca
1 T sweet rice flour –or extra brown rice flour
1/2 tsp salt
2 tsp xanthan gum
1 tsp unflavored gelatin powder
1 T olive oil
1 tsp rice vinegar
Mix the yeast, sugar and water. Add the dry ingredients and mix well.
Add a little bit of extra starch to be able to handle the dough
easily. (It's pretty sticky)


-Breadsticks/Pretzels- shape them either forming them by hand,
(rolling them like playdough snakes), or by squeezing them out of a
pastry bag. I used a ziplock bag with the corner cut off. A piece of
parchment paper rolled into a cone would have worked even better. The
ones we did by hand were more "rustic", so we smoothed out the dough
slightly with water dipped fingers. The ones we shaped with the
ziplock bag looked just like the one from the store.

-You can brush them with rice milk and sprinkle on coarse salt
for "pretzels"

- Add seasonings to the dough before shaping it into breadsticks:
onion powder, garlic powder, oregano leaves, basil…. or ?

-Sticky buns- I added a teaspoon of vanilla and a Tablespoon of sugar
to the dough when mixing it up. Pat the dough into a rectangle shape
on a cutting board. Spread a small amount of olive oil or palm
shortening on top and sprinkle brown sugar all over it. Cinnamon or
spices optional. Add golden raisins. Roll up the rectangle and slice
it into buns. Bake in a greased pan.

- Jam rolls - spread jam on the rectangle of dough and roll and slice
like cinnamon rolls.

- pizza crust - shape the crust. Let it rise for ten minutes. Bake it
for 8-10 minutes. Top with whatever you like and bake again until the
toppings are hot- probably another 10 minutes at least.

-sandwich buns - shape like hockey pucks less than 1/2 thick circles
or long shaped for hotdogs. They puff up while baking. Cool. Slice.


Preheat the oven to 400. Let the shaped dough rise ten minutes on a
parchment lined cookie sheet.
sprinkling the sheet with ground flax meal gives a nice "bakery" touch

Bake 10-15 minutes or until the outside of the dough is beginning to
show a little golden brown color. The breadsticks will be sort of
crusty/crunchy on the outside and bread soft in the middle. I baked
the sticky buns for 20 minutes. Sandwich buns about 18 depending on
size and thickness.

Let cool on wire rack and slice. They keep well in freezer or fridge
for a few days if they last that long.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.