* Flax Gel
To replace two eggs, place 2 tablespoons ground flaxseed meal
into a large microwaveable
container. Add 1/2 cup water. Stir. Microwave on high
until it bubbles and is slightly thick. (About 3 minutes)
Cool in the
freezer until it is
slightly thicker. Using an electric hand mixer, mix until
it looks slightly cream color and froth
(foamy).
Bread/Breadsticks/Hamburger Rolls/Rolls/Pretzels
gluten free, wheat free, egg free, yeast free, corn free (if you use corn-free baking powder), bean free, soy free, dairy free, casein free, peanut free, nut free
Here are the small breads I make.
NOTES:
- I have tried it in a loaf pan but I still have to work on (so it is not gooey).
- On December 14, 2005, I used water (instead of rice milk). It is a lot harder, it is gummy (not too bad), and it does not brown as much. I suggest, you use rice milk or other milk substitute to obtain a better quality bread and something you want to eat.
I've been trying to get my recipe to taste better and I think I basically got it down now. I think too much millet flour and the honey made it taste a little too powerful/strong.
Bread/Rolls (Triple Batch Version)
Updated 12/5/09
3 cups brown rice flour
1 cup quinoa flour
1 cup tapioca starch
3/4 cup sweet rice flour
1/4 cup millet or other gluten free flour
1 3/4 + 1/8 teaspoon salt
2 1/2 tablespoon baking powder
1 tablespoon + 1/4 teaspoon guar gum
(xanthan
gum
should work)
2 tablespoon cane sugar
3 cups rice milk - e.g. WestSoy Rice Beverage
(Other milks will probably work. You will need to test it out to see if it does. Rice milk powder does leave the bread dry so I don't suggest that.)
1 cup expeller pressed cooking oil (I use canola)
3 tablespoons agave nectar
1/2 tablespoon apple cider vinegar/rice vinegar/Heinz distilled vinegar (made from corn) or other gluten free vinegar
1/2 cup flax gel
1 cup flax gel
(Note: Make flax gel in separate bowls. Whip them up separately; otherwise, it will go all over the kitchen.)
Notes:
- I use a Pyrex liquid measuring cup.
- I use expeller pressed canola oil which doesn't have chemicals added to extract the oil from the plant. (You won't get a strong smell from the expellar pressed oil.) You can get it from Trader Joes, Whole Foods, and other stores.
- I now only use 1/3 cup white measuring cup. I have found that the 1/2 cup bread doesn't cook on the top and it's gooey on the top.
Preheat oven to 400 degrees F. While the oven is preheating, mix all the dry ingredients together with a wire whisk. Add the milk, cooking oil, agave nectar, vinegar, and flax gel. Mix with a heavy duty spoon. Finish mixing with a heavy duty rubber spatula. Spray two large cooking sheets (Wilton Avanti Everglide Metal-Safe Non-Stick Cookie Pan, 17 1/4 x 11 1/2 x 1 Inches). Scoop some batter in a 1/3 cup. Level off. Place most of it onto the pan. Bake for about 22-24 minutes (check to see if it's brown on the bottom of the bread). Makes 30 small breads/rolls.
Note: This version will give your arm a workout so take breaks when you need to.
Copyright © 2009 Barbara Pratt. All rights reserved.
Old Version:
1 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup quinoa flour
1/4 cup millet/teff/quinoa flour, etc.
(I use the millet grain the most.)
1/4 cup tapioca starch
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon guar gum
1/2 tablepoon (1 1/2 teaspoons) evaporated or dehydrated cane sugar
(You can use granulated sugar but the sugar has added chemicals)
1/2 teaspoon rice vinegar/apple cider vinegar/Heinz distilled vinegar (made from corn) or other gluten free vinegar
1 cup rice milk or other milk
1/3 cup expeller pressed cooking oil
1/2 cup flax gel (This probably can be replaced with 1/2 cup eggs/2 extra large eggs.)
NOTES:
I haven't baked the breadsticks and pretzels since using the non-stick pans so the cooking time may be different.
Preheat oven for about 15-20 minutes. While the oven is preheating, mix all the dry ingredients together with a wire whisk. Add the milk, cooking oil, flax gel (or eggs), and vinegar. Mix with a heavy duty spoon. Choose the type of bread you would like to have and follow those instructions.
Plain Breadsticks: Follow the above recipe. (You may need to a small amount more of flour.) Cut a big enough hole in the bottom side of a large ziplock bag. Squirt dough out onto a non-stick cookie pan. Bake in a preheated 400˚ F oven for about 22 minutes or until the bottoms are browned.
Seasoned Breadsticks: Follow the above recipe. (You may need to a small amount more of flour.) Add 1/2 teaspoon (or more) Italian Seasoning. (You can add other seasonings to the dough according to your taste.) Cut a big enough hole in the bottom side of a large ziplock bag. Squirt dough out onto a non-stick cookie pan. Bake in a preheated 400˚ F oven for about 22 minutes or until the bottoms are browned.
Hamburger Buns/Bread: Place batter a little less than 1/2 cup dry measuring cup. (I use the white kind you can buy in the United States. Level off using a rubber spatula and scooping out of the measuring cup) Place dough on a non-stick cookie pan. Bake in a preheated 400˚ F oven for about 25 minutes or until the bottoms are browned. Makes 6 buns.
Rolls/Bread: Place dough on an oiled pan. Follow the Hamburger Buns/Bread direction except use a 1/4 cup or 1/3 cup dry measuring cup. Preheat oven to 400˚ F. For the 1/4 cup rolls/bread: bake for about 22 minutes (or until the bottoms are browned). For 1/3 cup rolls/bread: bake for about 23 minutes (or until the bottoms are browned).
Pretzels: Follow the above recipe. (You may need to a small amount more of flour.) Cut a small enough hole on the side of the bottom of a large ziplock bag to get the dough out of the bag. Squirt out onto a non-stick cookie pan. Sprinkle course salt on each pretzel or add extra salt to the dough. Bake in a preheated 400˚ F oven for about 22-24 minutes (or less if they are small) or until the bottoms are browned.
NOTES
- Every oven varies. It takes longer in my oven so you will have to test your oven out to know exactly how long to cook them for. Usually the test is if you can smell the bread, then it's probably done.
- I always triple this recipe. It makes 9 large buns/breads and about 15 bread/rolls. I also do the larger ones first and then put in the smaller ones after that.
- Freeze in a sealable bag (until needed). To soften, place in the microwave or let it set out for awhile. For a 1/2 cup measuring cup, defrost for about 38 or 39 seconds in the microwave, and for 1/3 cup measuring cup, defrost for about 26 seconds.
Copyright © 2005-2007 Barbara Pratt. All rights reserved.
To replace two eggs, place 2 tablespoons ground flaxseed meal
into a large microwaveable
container. Add 1/2 cup water. Stir. Microwave on high
until it bubbles and is slightly thick. (About 3 minutes)
Cool in the
freezer until it is
slightly thicker. Using an electric hand mixer, mix until
it looks slightly cream color and froth
(foamy).I haven't tried
these recipes in bread pans. However, for one of my Pineapple Bread
recipe that isn't egg-free (I will make that egg-free sometime in the
near future), it takes 60-65
minutes in a 350˚ F. oven. Test with a wooden
tooth pick. (When it is done, it comes out clean.)
Bread/Breadsticks/Hamburger Rolls/Rolls/Pretzels
gluten free, wheat free, egg free, yeast free, corn free (if you use corn-free baking powder), bean free, soy free, dairy free, casein free, peanut free, nut free
I now use the non-stick (17 1/4 x
11 1/2 x 1) cookie pan. (Since my bread has been sticking lately.)
I am still trying to get the correct temperature and amount of time using these new pans. Once I figure it out I'll update this information.
I am still trying to get the correct temperature and amount of time using these new pans. Once I figure it out I'll update this information.
Here are the small breads I make.
NOTES:
- I have tried it in a loaf pan but I still have to work on (so it is not gooey).
- On December 14, 2005, I used water (instead of rice milk). It is a lot harder, it is gummy (not too bad), and it does not brown as much. I suggest, you use rice milk or other milk substitute to obtain a better quality bread and something you want to eat.
I've been trying to get my recipe to taste better and I think I basically got it down now. I think too much millet flour and the honey made it taste a little too powerful/strong.
Bread/Rolls (Triple Batch Version)
Updated 12/5/09
3 cups brown rice flour
1 cup quinoa flour
1 cup tapioca starch
3/4 cup sweet rice flour
1/4 cup millet or other gluten free flour
1 3/4 + 1/8 teaspoon salt
2 1/2 tablespoon baking powder
1 tablespoon + 1/4 teaspoon guar gum
(xanthan
gum should work)2 tablespoon cane sugar
3 cups rice milk - e.g. WestSoy Rice Beverage
(Other milks will probably work. You will need to test it out to see if it does. Rice milk powder does leave the bread dry so I don't suggest that.)
1 cup expeller pressed cooking oil (I use canola)
3 tablespoons agave nectar
1/2 tablespoon apple cider vinegar/rice vinegar/Heinz distilled vinegar (made from corn) or other gluten free vinegar
1/2 cup flax gel
1 cup flax gel
(Note: Make flax gel in separate bowls. Whip them up separately; otherwise, it will go all over the kitchen.)
Notes:
- I use a Pyrex liquid measuring cup.
- I use expeller pressed canola oil which doesn't have chemicals added to extract the oil from the plant. (You won't get a strong smell from the expellar pressed oil.) You can get it from Trader Joes, Whole Foods, and other stores.
- I now only use 1/3 cup white measuring cup. I have found that the 1/2 cup bread doesn't cook on the top and it's gooey on the top.
Preheat oven to 400 degrees F. While the oven is preheating, mix all the dry ingredients together with a wire whisk. Add the milk, cooking oil, agave nectar, vinegar, and flax gel. Mix with a heavy duty spoon. Finish mixing with a heavy duty rubber spatula. Spray two large cooking sheets (Wilton Avanti Everglide Metal-Safe Non-Stick Cookie Pan, 17 1/4 x 11 1/2 x 1 Inches). Scoop some batter in a 1/3 cup. Level off. Place most of it onto the pan. Bake for about 22-24 minutes (check to see if it's brown on the bottom of the bread). Makes 30 small breads/rolls.
Note: This version will give your arm a workout so take breaks when you need to.
Copyright © 2009 Barbara Pratt. All rights reserved.
Old Version:
1 cup brown rice flour
1/4 cup sweet rice flour
1/4 cup quinoa flour
1/4 cup millet/teff/quinoa flour, etc.
(I use the millet grain the most.)
1/4 cup tapioca starch
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon guar gum
1/2 tablepoon (1 1/2 teaspoons) evaporated or dehydrated cane sugar
(You can use granulated sugar but the sugar has added chemicals)
1/2 teaspoon rice vinegar/apple cider vinegar/Heinz distilled vinegar (made from corn) or other gluten free vinegar
1 cup rice milk or other milk
1/3 cup expeller pressed cooking oil
1/2 cup flax gel (This probably can be replaced with 1/2 cup eggs/2 extra large eggs.)
NOTES:
I haven't baked the breadsticks and pretzels since using the non-stick pans so the cooking time may be different.
Preheat oven for about 15-20 minutes. While the oven is preheating, mix all the dry ingredients together with a wire whisk. Add the milk, cooking oil, flax gel (or eggs), and vinegar. Mix with a heavy duty spoon. Choose the type of bread you would like to have and follow those instructions.
Plain Breadsticks: Follow the above recipe. (You may need to a small amount more of flour.) Cut a big enough hole in the bottom side of a large ziplock bag. Squirt dough out onto a non-stick cookie pan. Bake in a preheated 400˚ F oven for about 22 minutes or until the bottoms are browned.
Seasoned Breadsticks: Follow the above recipe. (You may need to a small amount more of flour.) Add 1/2 teaspoon (or more) Italian Seasoning. (You can add other seasonings to the dough according to your taste.) Cut a big enough hole in the bottom side of a large ziplock bag. Squirt dough out onto a non-stick cookie pan. Bake in a preheated 400˚ F oven for about 22 minutes or until the bottoms are browned.
Hamburger Buns/Bread: Place batter a little less than 1/2 cup dry measuring cup. (I use the white kind you can buy in the United States. Level off using a rubber spatula and scooping out of the measuring cup) Place dough on a non-stick cookie pan. Bake in a preheated 400˚ F oven for about 25 minutes or until the bottoms are browned. Makes 6 buns.
Rolls/Bread: Place dough on an oiled pan. Follow the Hamburger Buns/Bread direction except use a 1/4 cup or 1/3 cup dry measuring cup. Preheat oven to 400˚ F. For the 1/4 cup rolls/bread: bake for about 22 minutes (or until the bottoms are browned). For 1/3 cup rolls/bread: bake for about 23 minutes (or until the bottoms are browned).
Pretzels: Follow the above recipe. (You may need to a small amount more of flour.) Cut a small enough hole on the side of the bottom of a large ziplock bag to get the dough out of the bag. Squirt out onto a non-stick cookie pan. Sprinkle course salt on each pretzel or add extra salt to the dough. Bake in a preheated 400˚ F oven for about 22-24 minutes (or less if they are small) or until the bottoms are browned.
NOTES
- Every oven varies. It takes longer in my oven so you will have to test your oven out to know exactly how long to cook them for. Usually the test is if you can smell the bread, then it's probably done.
- I always triple this recipe. It makes 9 large buns/breads and about 15 bread/rolls. I also do the larger ones first and then put in the smaller ones after that.
- Freeze in a sealable bag (until needed). To soften, place in the microwave or let it set out for awhile. For a 1/2 cup measuring cup, defrost for about 38 or 39 seconds in the microwave, and for 1/3 cup measuring cup, defrost for about 26 seconds.
Copyright © 2005-2007 Barbara Pratt. All rights reserved.
Tortillas
1 cup brown rice flour
1/2 cup millet flour
1/2 cup tapioca starch
1/4 cup sweet rice flour
1/4 teaspoon salt
3/4 teaspoon granulated sugar (optional)
1/4 cup cooking oil
2 tablespoons flaxseed meal + 1/2 cup water (*See above flaxseed gel instructions.)
1 1/2 cup rice milk (or other alternatives)
3/4 cup water (Add 1 tablespoon more if it is too thick.)
Mix all the dry ingredients together. Add the oil, flaxseed meal, milk, and water. Stir. Cook on preheated griddle, electric skillet (about 350˚ F) until it dries slightly. Turn over and cook until brown spots are on the tortilla. To soften them, place on a dinner plate (covered with a dish towel). Place already cooked tortillas on the newly cooked tortillas. Move them around on the plate as other tortillas are cooked (so they can soften from the others) . Serve as a bean and/or beef burrito or just plain bread or add a fruit spread on it.
Copyright © 2005 Barbara Pratt. All rights reserved.
Tortillas #2
Added 10/15/06
This is the one I use because it has a different taste but if you have potato allergy, use the above recipe.
1 cup brown rice flour
1/4 cup millet flour
1/4 cup tapioca starch
1/4 cup sweet rice flour
1/4 cup quinoa (or other flours or potato starch)
heaping 1/4 teaspoon salt
3/4 teaspoon granulated sugar (optional)
1 cup water
1 cup rice milk
1/4 cup cooking oil
2 tablespoons flaxseed meal + 1/2 cup water (*See above flaxseed gel instructions.)
Mix all the dry ingredients together. Add the oil, flaxseed meal, milk, and water. Stir. Cook on preheated griddle, electric skillet (about 350˚ F) until it dries slightly. Turn over and cook until brown spots are on the tortilla. To soften them, place on a dinner plate (covered with a dish towel). Place already cooked tortillas on the newly cooked tortillas. Move them around on the plate as other tortillas are cooked (so they can soften from the others) . Serve as a bean and/or beef burrito or just plain bread or add a fruit spread on it.
Copyright © 2006-2007 Barbara Pratt. All rights reserved.
Other Eggless Tortilla/Crepe Recipes
I haven't tried the crepes or tortillas since I created the above recipe (using flax, etc.). I like those more and haven't gone back to try the below recipes.
Eggless / Egg-free / Egg Free Crepes
1 cup GF brown rice flour
1/2 cup tapioca starch
1/2 cup sweet rice flour
1/4-1/2 teaspoon salt
1 3/4 cups water
1/4 cup oil
Mix the dry ingredients together with a wire whip. Add the oil and water. Mix. Pour onto a preheated 325˚ to 350˚ F griddle or electric skillet. Make these no larger than 4 or 4 1/2 inches in diameter. Turn over. Cook until done. Cover with a towel to soften them. Serve plain or with: pie fruit filling, fruit, jams, jelly, preserves, margarine & honey, or margarine & cinnamon sugar.
Copyright © 2004 Barbara Pratt. All rights reserved.
I had a hard time figuring out how to make them roll out type tortillas so now I make tortillas you just drop the batter onto the skillet.
Quick Tortillas
1 cup GF brown rice flour
1/2 cup tapioca starch
1/2 cup sweet rice flour
1/2 teaspoon salt
1 1/2 cups water *
1/4 cup oil *
* You can omit the oil and use 1 3/4 cups of water. Make sure to oil the skillet so it will come off.
Mix the dry ingredients together with a wire whip. Add the oil and water. Mix. Preheat griddle or electric skillet to about 350˚ - 400˚ F. On a skillet: For large tortillas, use a 1/2 cup measuring cup, which makes a 6 1/2" round tortilla. Turn over using a large spatula. Cook until done. You can cover them with a towel to make them softer.
Place refried beans, beans, lettuce, etc. or put margarine & honey, etc. on these tortillas to make a fold over burrito or use as other meals, snacks, or bread.
Copyright © 2004 Barbara Pratt. All rights reserved.
Corn Tortillas
Not corn-free.
1 cup corn flour (masa harina)
1 tablespoon sugar (Use less or none if you desire or none.)
1 tablespoon cooking oil
1/8 teaspoon salt
2/3 cup + about 2 tablespoons warm water
Using a spoon, mix all the ingredients together. Roll into a snake and divide the dough into pieces. Make 6 balls. (Add more water if it becomes dry.) Using a rolling pin, flatten each ball between two pieces of wax paper. Cook at about 400 degrees (or higher if it goes higher) skillet until the sides begin to brown. Turn over and cook until slightly brown.
Copyright © 2003 Barbara Pratt. All rights reserved.
NOTE: I will be adding another spice muffin version (once I try it without the fruit) and a blueberry muffin recipe in the near future.
1 cup brown rice flour
1/2 cup millet flour
1/2 cup tapioca starch
1/4 cup sweet rice flour
1/4 teaspoon salt
3/4 teaspoon granulated sugar (optional)
1/4 cup cooking oil
2 tablespoons flaxseed meal + 1/2 cup water (*See above flaxseed gel instructions.)
1 1/2 cup rice milk (or other alternatives)
3/4 cup water (Add 1 tablespoon more if it is too thick.)
Mix all the dry ingredients together. Add the oil, flaxseed meal, milk, and water. Stir. Cook on preheated griddle, electric skillet (about 350˚ F) until it dries slightly. Turn over and cook until brown spots are on the tortilla. To soften them, place on a dinner plate (covered with a dish towel). Place already cooked tortillas on the newly cooked tortillas. Move them around on the plate as other tortillas are cooked (so they can soften from the others) . Serve as a bean and/or beef burrito or just plain bread or add a fruit spread on it.
Copyright © 2005 Barbara Pratt. All rights reserved.
Tortillas #2
Added 10/15/06
This is the one I use because it has a different taste but if you have potato allergy, use the above recipe.
1 cup brown rice flour
1/4 cup millet flour
1/4 cup tapioca starch
1/4 cup sweet rice flour
1/4 cup quinoa (or other flours or potato starch)
heaping 1/4 teaspoon salt
3/4 teaspoon granulated sugar (optional)
1 cup water
1 cup rice milk
1/4 cup cooking oil
2 tablespoons flaxseed meal + 1/2 cup water (*See above flaxseed gel instructions.)
Mix all the dry ingredients together. Add the oil, flaxseed meal, milk, and water. Stir. Cook on preheated griddle, electric skillet (about 350˚ F) until it dries slightly. Turn over and cook until brown spots are on the tortilla. To soften them, place on a dinner plate (covered with a dish towel). Place already cooked tortillas on the newly cooked tortillas. Move them around on the plate as other tortillas are cooked (so they can soften from the others) . Serve as a bean and/or beef burrito or just plain bread or add a fruit spread on it.
Copyright © 2006-2007 Barbara Pratt. All rights reserved.
Other Eggless Tortilla/Crepe Recipes
I haven't tried the crepes or tortillas since I created the above recipe (using flax, etc.). I like those more and haven't gone back to try the below recipes.
Eggless / Egg-free / Egg Free Crepes
1 cup GF brown rice flour
1/2 cup tapioca starch
1/2 cup sweet rice flour
1/4-1/2 teaspoon salt
1 3/4 cups water
1/4 cup oil
Mix the dry ingredients together with a wire whip. Add the oil and water. Mix. Pour onto a preheated 325˚ to 350˚ F griddle or electric skillet. Make these no larger than 4 or 4 1/2 inches in diameter. Turn over. Cook until done. Cover with a towel to soften them. Serve plain or with: pie fruit filling, fruit, jams, jelly, preserves, margarine & honey, or margarine & cinnamon sugar.
Copyright © 2004 Barbara Pratt. All rights reserved.
I had a hard time figuring out how to make them roll out type tortillas so now I make tortillas you just drop the batter onto the skillet.
Quick Tortillas
1 cup GF brown rice flour
1/2 cup tapioca starch
1/2 cup sweet rice flour
1/2 teaspoon salt
1 1/2 cups water *
1/4 cup oil *
* You can omit the oil and use 1 3/4 cups of water. Make sure to oil the skillet so it will come off.
Mix the dry ingredients together with a wire whip. Add the oil and water. Mix. Preheat griddle or electric skillet to about 350˚ - 400˚ F. On a skillet: For large tortillas, use a 1/2 cup measuring cup, which makes a 6 1/2" round tortilla. Turn over using a large spatula. Cook until done. You can cover them with a towel to make them softer.
Place refried beans, beans, lettuce, etc. or put margarine & honey, etc. on these tortillas to make a fold over burrito or use as other meals, snacks, or bread.
Copyright © 2004 Barbara Pratt. All rights reserved.
Corn Tortillas
Not corn-free.
1 cup corn flour (masa harina)
1 tablespoon sugar (Use less or none if you desire or none.)
1 tablespoon cooking oil
1/8 teaspoon salt
2/3 cup + about 2 tablespoons warm water
Using a spoon, mix all the ingredients together. Roll into a snake and divide the dough into pieces. Make 6 balls. (Add more water if it becomes dry.) Using a rolling pin, flatten each ball between two pieces of wax paper. Cook at about 400 degrees (or higher if it goes higher) skillet until the sides begin to brown. Turn over and cook until slightly brown.
Copyright © 2003 Barbara Pratt. All rights reserved.
NOTE: I will be adding another spice muffin version (once I try it without the fruit) and a blueberry muffin recipe in the near future.