Peggy C's photos with the keyword: recipe

- makes two loaves in under an hour ----- Recipe ------ 2 T. yeast [2 envelopes Fleischmann's] 1 T. sugar 1 1/4 c. warm water (mix in glass container like Pyrex pitcher until it gets bubbly) 2 c. GF all-purpose flour 1 c. cornstarch (it calls for tapioca, but didn't have any) 1/4 c. dry milk powder 2 tsp. xanthan gum 1 1/2 tsp. salt (put flour mixture in large bowl and stir well) 1 T. room temp. butter 2 whole eggs & one yolk [ save the white for egg wash ] - or leave it out 1 tsp. apple cider vinegar (mix this together) Now, in the large bowl containing GF flour mixture, add yeast mixture. Next, add egg mixture. Beat all until combined ... it will start to get sticky-soft. On a greased cookie sheet (large), spoon bread dough into 2 loaves. If really sticky (mine was), put water on hands to form loaves. Brush with the egg white you saved -- all nice and beaten foamy! Cut slits across the bread. Put into a COLD oven. Set temp. to 425 deg. and bake for 30-35 min. IF it starts to brown too much, cover with aluminum foil. Remove to a rack to cool ... Says 10 min. ..... well, it smells too blasted good to let it sit there! Pull off a hunk .. add butter or dip in Olive oil w/herbs! Ah, pure heaven !! ( this recipe is based on what Sonja Stewart posted on her site; it is not exactly the same ) * credit goes to: Sonja Stewart at: www.wisebread.com/frugal-gluten-free-living-french-bread-in-under-an-hour - - one problem - it doesn't last very long - with supper - French toast in the morning - afternoon snack with Cinnamon/Vanilla Papaya Jam - must make more and freeze some - at least it is good & finding a gluten free bread recipe that works is a job ~ - enjoy - edited n: www.picmonkey.com © All Rights Reserved

Banana Bread put on rack to cool .. both loaves .. took one to the drum circle .. came home with an empty pan .. requests made to 'please make more?' .. - preheat oven to 350 degrees F, with rack placed in lowest position - pan sizes: 8.5 x 4.5 x 2.5 (2 loaves) or 9 x 5 x 3 (1 loaf) Recipe Ingredients: 1 c. sugar 1/4 c. unsweetened applesauce 1/4 c. butter / room temp. 1/2 c. eggs ... 2 eggs ... 1 1/2 c. mashed bananas .. 3 or 4 1/2 c. sour milk .. can use regular and just add vinegar or lemon juice to sour it 1 t. vanilla [ didn't use vanilla: used spices instead] 1 t. ginger & 1/2 t. allspice 2 c. Bob's Red Mill Gluten Free All Purpose flour 1/2 c. cornstarch [ if making w/regular wheat flour .. leave out cornstarch .. make flour amount= 2 1/2 c. all purpose flour ] 1 t. baking soda 1 c. chopped nuts [ opt ] -- but, if toasted ahead of time, taste so good Directions: In large bowl, put all dry ingredients. Mix well with spoon. [ not the nuts, yet ] For wet ingredients - mix well in a separate bowl. Combine wet ingredients into the dry; mix well. Add nuts and stir. Spoon into loaf pan [s] which have been greased on the bottom only. Bake the smaller 8.5 " pans for about 1 hour. The 9" loaf .. about 1 1/2 hrs. Note: baked 2 8.5" pans just under an hour. Toothpick inserted in center should come out clean. Remove and place on cooling rack for 10 min. Then, loosen sides of pan [s] and place top side up on rack to completely cool. Wrap tightly in plastic wrap and store at room temp. up to 4 days or refrigerate up to 10 days. Plan on making more and freezing them. ** For the Banana-Brandon topping: - slice bananas length wise & place over batter before baking - sprinkle a mix of cinnamon .. nutmeg .. ground cloves and either brown sugar or cane sugar .. this caramelizes on top. All this part is subject to how much intensity of spice you like. But, oh -- this is really good ! Would give credit to the original recipe, but have no idea where I got it. Have changed my baking to no wheat/gluten., but this one used to be made with regular flour. * all photos: © All Rights Reserved

Cranberry Nut Bread .. This is a Gluten-Free recipe : ***2c. Gluten Free All Purpose flour *** 3/4c. scant granulated sugar 1/2 tsp. salt 1 1/2 tsp. baking powder ***1 tsp. xanthan gum *** 1 T. grated orange zest 3/4 c. fresh or commercial orange juice 1/4 c. melted butter 2 eggs 1 c. whole cranberries 3/4 c. nuts (save some for top of bread) Pre-heat oven to 350 deg. Mix all dry ingredients together. Mix all wet ingredients together. Blend both dry & wet until just moist. Fold in whole cranberries and chopped nuts. Spoon into well-buttered glass loaf pan. Top with sprinkle of granulated sugar; add the rest of the nuts over the sugar. Bake at least 45 min. (mine took a bit longer). Top will begin to separate a bit and tester will come out dry when done. Remove from oven, but let cool in baking dish for at least 10 min. After releasing from baking dish, place on cooling rack. This is supposed to be better the next day. So, when totally cool, wrap tightly. [this is so moist; a bit on the tart side, but was a hit... 'you mean this is Gluten Free?' GF does not equate to *taste free* ] ******** If making with regular flour, use All Purpose and leave out the xanthan gum. If you make it this way, send me a photo so we can compare ! ********* © All rights reserved