How to make Homemade Gluten Free Flour Mix

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How to make Homemade Gluten Free Flour Mix:

I use this flour in a variety of recipes:
For cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits

I like to use a Digital Scale. I will also give you the measurements in Cups.
I use  Bob's Red Mill Gluten Free Flours and Starches. Use any Gluten Free Flours/Starches of your choice

Double Recipe on Scale:                 Single Recipe on Scale:

1# 6.50 oz Brown Rice Flour          11.25 oz. Brown Rice Flour
3 oz. Potato Starch                          1.50 oz. Potato Starch
5 oz. Tapioca Starch (Flour)           2.50 oz. Tapioca Starch (Flour)
6.50 oz. Sweet Rice Flour              3.25 oz. Sweet Rice Flour
3 oz. Corn Starch                            1.50 oz. Corn Starch


Double Recipe in Cups:                    Single Recipe in Cups:
4 ½ Cups Brown Rice Flour             2-1/4 Cups Brown Rice Flour
½ Cup Potato Starch                         ¼ Cup Potato Starch
1-1/3 Cups Tapioca Starch (Flour)   2/3 Cup Tapioca Starch (Flour)
1-1/2 Cups Sweet Rice Flour            ¾ Cup Sweet Rice Flour       
2/3 Cups Corn Starch                       1/3 Cup Corn Starch


(When I typed the recipe the measurements lined up..??)

Measure out all the ingredients in an Air Tight container with a tight fitting lid. First gently stir the flours/starches together! Place the cover on the container and give it a really good shake!.
I use this flour up quickly! You can store this flour in the Refrigerator if you don't use it up quickly.


I do not add the Xanthan Gum to the Mix if you would like add 4 Tsp. To the doubled mix
and 2 tsp. To the single mix. If a recipe calls for Xanthan Gum and you added it to the mix then do not add more.


I got this Recipe at a Gluten Free Expo. I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


This is Video Response to Steve's Kitchen. You Tube has now stopped the VR feature. Here is the link to Steve's Gluten Free Rolls.

http://youtu.be/SAou0pBDQ0o

Steve's Channel:
www.youtube.com/user/SteveOwensKitchen



http://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Chicken with Vegetables and Broth

Gluten Free Chicken with Vegetables and Broth:

Use as much Chicken to feed your Family.

I used 5 Bone in and Skin on Chicken Breast

In a Baggie combine enough to coat the chicken and to your taste:
Gluten Free Rice Flour (Use All Purpose Flour if your not Gluten Free)
Salt and Pepper
Garlic Powder
Onion Powder
Paprika
Shake the Chicken in the flour mixture coating all sides.

In a large Dutch Oven Style Pan,  Heat up Vegetable Oil to medium high
Add the chicken Skin side down,, do not over crowd  pan. I did my Chicken in 2 batches.
Brown the Chicken on all sides until its golden brown then remove from the pan.

In the same pan that I cooked the Chicken in, leaving the oil and drippings (This add flavor) I added: Red Onion that I chopped up. Cook the onion until almost done.
Add fresh chopped Garlic to taste and cook for 1 minute. (You don't want to over cook the garlic it will get bitter)

Deglaze the Pan with:
1 Cup White Wine.. I used Chardonnay
Cook off the Wine: this will take a few minutes

Use as many vegetables as you will need to serve your family.
I used:
1 bag baby Carrots
6 Medium Red Potatoes Cut up.
Add the Vegetables to the Pot and stir, coating them with the Onion and Garlic Mixture.
Cook for 5 Minutes turning them a few times.

Add:
3 Cups Gluten Free Chicken Broth (Or more if needed)
Fresh or Dried Parsley to taste
Bring the Broth to a Boil

Carefully pour the Vegetables and Broth into a Large Baking dish.
Top with the Chicken: nestle it into the broth.

Cover the pan with Foil
Bake 350* - 20 Minutes
Uncover the pan and bake until done. Depending on what size your chicken is will determine how long it will take to cook.  I used large Chicken Breast. After I uncovered the Chicken it took an additional 45 minutes to be done. I use a digital thermometer. When it reaches and internal temperature of 165* your Chicken is done. Check the vegetables with a sharp knife to make sure they are also done.

I serve the Chicken and Vegetables in a bowl.
First I take the chicken out of the pan and place in the bowl and remove the meat from the bones.
I then top the Chicken with the Vegetables and Broth.

Optional:
I like to sprinkle on some Fresh Parmigiano-Reggiano and Pecorino Romano Cheese.


Link to:
Gluten Free Red Lobster Cheesy Biscuit Bread:
http://youtu.be/Xh6hNm7GiiY


ENJOY!!


Gluten Free Rice Flour:
http://www.bobsredmill.com/

Acu Rite Digital Thermometer
I used a digital thermometer to check the Chicken for when its done. Bake until the internal temperature reached 165*.

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Lemon Blueberry Oatmeal Bread

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Gluten Free Lemon Blueberry Oatmeal Bread:

In a Medium bowl mix together with a whisk:
1 Cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 ½ Cups Gluten Free Flour (***See Foot Note***)
1 Cup Sugar
1 tsp. Xanthan Gum
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt

In a Kitchenaid Mixer with a Paddle add and mix together:
1 ½ Cups Plain Yogurt
1/3 Cup Vegetable Oil
2 Eggs
1 tsp. Lemon Extract

Slowly add the dry ingredients in with the wet ingredients, on low speed so the flour does not puff out.
Mix just until combined. Do not over beat the Bread

Add and mix in:
Zest of one Lemon

In a small bowl add:
1 ½ Cups Fresh Blueberries
Sprinkle on a little bit of Gluten Free Flour and toss around. This keeps the blueberries from sinking to the bottom on the bread.

Gently fold the Blueberries into the batter using a rubber spatula.

Pour the Bread into a 9X5 loaf pan that has been sprayed with Cooking spray.

Sprinkle the top of the Bread Batter with about 1-2 Tbl. Gluten Free Oats.

Bake the Bread in a Pre-heated 350* Oven
Take about 60-70 minutes to bake.
Or until a Digital Thermometer, Inserted into the middle of the bread, reaches an internal temperature of 205* then the Bread is done.

Cool the bread in the pan on a wire rack for 10 minutes.

After 10 minutes remove the bread from the pan and cool completely on a wire rack before slicing.

Store the bread in the Refrigerator. It will stay fresh for a couple of days. Or you can slice and wrap individually in plastic wrap and store in a Zip-lock bag in the Freezer.

Enjoy!

(***FOOT NOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.



http://www.bobsredmill.com/


Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Red Lobster Cheesy Biscuit Bread ~ Copycat

Gluten Free Red Lobster Cheesy Biscuit Bread ~ Copycat:
In a Large bowl, Whisk together:
3 Cups Gluten Free Flour (***See Foot Note***)
1 tsp. Xanthan Gum
1 TBL. Baking Powder
1 tsp. Salt
¼ tsp. Cayenne Pepper
1/8 tsp. Black Pepper

Add:
5 Ounces of Small Cubed Orange Cheddar Cheese
Stir the cheese into the flour mixture until the Cheese is covered in flour, this will prevent the Cheese from sinking to the bottom of the loaf.

In a Medium bowl, Whisk together:
1-1/4 Cups Milk
¾ Cup Sour Cream
3 TBL. Melted Butter
1 Egg

Stir the wet ingredients into the dry ingredients, just until combined, do not over stir

In the video I used a non-stick pan coating it with oil. I had a difficult time removing the bread. The second time I made this bread, I used a Glass 9X5 pan, coat with shortening and sprinkle on a little bit of Gluten Free Flour. Shake off excess flour. It came out very easily.

Spread the batter into the Pan

Bake 350*
For 55-60 Minutes or until a Digital Thermometer, Inserted into the middle of the bread, reaches an internal temperature of 205* then the Bread is done.

Cool in the pan on a wire rack for 10 minutes. Then remove the bread and cool for one hour on the rack before slicing.



(***FOOT NOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.


Recipe Adapted:
I do not know who made the original wheat based recipe. I found tons of the recipe on the internet! They were all the same, I only converted it to Gluten Free.


http://www.bobsredmill.com/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Lemon Blueberry Bundt Cake (Pound Cake) ~ Version 2:

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes

Gluten Free Lemon Blueberry Bundt Cake (Pound Cake) ~ Version 2:

In a Kitchenaid bowl with the paddle combine on medium speed until creamy:

2 Cups Sugar

1 Cup Melted Unsalted Butter (Slightly cooled)

Scrape Bowl

Add 4 Eggs – 1 at a time beating well after each addition

Add 4 tsp. Vanilla, beat until well mixed.

Add:

Zest of 1 Lemon

¼ Cup Freshly squeezed Lemon Juice

Scrape Bowl

In a medium bowl using a wire whisk combine:

3 Cups Gluten Free Flour (***See Foot Note***)

1 tsp. Xanthan Gum

½ tsp. Salt

2 tsp. Baking Powder

Gradually add the flour blend to the Kitchenaid mixer Alternately with

1 Cup Milk

Beating on low speed until well combined.

Scrape Bowl.

In a small bowl combine:

2 ½ Cups Fresh Blueberries

Sprinkle on a little Gluten Free Flour so the Blueberries do not stick or sink to the bottom.

Gently fold the Blueberries into the batter.

Pour into a Bundt pan that has been sprayed with cooking spray and lightly sprinkled with Gluten Free Flour. Shake around the pan,, tap the pan upside down to remove excess flour.

Bake 350*

For 60 minutes or until a Digital Thermometer, Inserted into the middle of the bread, reaches an internal temperature of 205* then the Cake is done.

Cool in the pan on a wire rack for 10 minutes, then remove the Cake.

Completely cool the cake before you glaze it.

You can either dust it with Confectionery Sugar or make a Glaze.

Glaze: Combine Powdered Sugar, Lemon Juice and Milk to desired thickness, Drizzle over the Cake.

ENJOY!

(***Foot Note***)

You can use the recipe below for Homemade Gluten Free flour mix

or buy a Pre-made Gluten Free Flour Mix

If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,

if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:

cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits

I got this recipe at the Gluten Free Expo

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour

1/4 Cup Bob's Red Mill Gluten Free Potato Starch

2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch

3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour

1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.

(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum

I did not do that, I like to add mine to each recipe individually.

Taylor Pro Kitchen Waterproof Digital Thermometer:

www.taylorusa.com

I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.

Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

http://www.bobsredmill.com/

Camera:

Canon PowerShot SX230 HS

Editor:

Corel ~ Videostudio ProX4 Professional Video Editing Software

Recipe: Adapted from Land O Lakes