Gluten Free Applesauce Buckwheat Flaxseed Muffins

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



Gluten Free Applesauce Buckwheat Flaxseed Muffins:
In a large bowl Whisk together:
¾ Cup Gluten Free Bob's Red Mill Brown Rice Flour
¾ Cup Gluten Free Arrowhead Mills Organic Buckwheat Flour
½ Cup Ground Flaxseed Meal
½ Cup Brown Sugar
½ tsp. Baking Soda
½ tsp. Xanthan Gum
¼ tsp. Salt
¾ tsp. Pumpkin Pie Spice
(I used Powdered Buttermilk add it with the Dry Ingredients following package instructions)


In a Medium bowl Whisk together:
2 Eggs
¼ Cup Coconut Oil
½ Cup unsweetened Applesauce
1 Cup Buttermilk or 1 Cup water for the Powdered Buttermilk

Pour the Liquid ingredients into the dry ingredients and mix until combined.

Fold in ¾ Cup Raisins (If the Raisins are sticky lightly sprinkle some rice flour on them)

Spray a Muffin Tin with Cooking Spray.
I used an Ice Cream scoop to help measure out the muffins evenly.
Sprinkle the tops of the muffins with a mixture of Cinnamon and Sugar.

Bake in a Pre-heated 375* oven
For 30 minutes or until done.
I use a Digital Thermometer, Inserted into the middle of the muffin, when it reaches an internal temperature of 205* the Muffins are done.
Cool muffins in the pan for 5 Minutes then remove them and cool completely on a wire rack.

Makes 11-12 Muffins

These muffins freeze well.

ENJOY!!



http://www.bobsredmill.com/


http://www.arrowheadmills.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 French Bread

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


Gluten Free French Bread ~ Using Bob's Red Mill Flours
Ingredients:
2 TBL Dry Active Yeast
2 tsp sugar
1½ cups warm water 110*

3 tsp xanthan gum
1½ cups Bob's Red Mill Brown Rice Flour
½ cup  Bob's Red Mill All Purpose Gluten Free Flour
1 cup  Bob's Red Mill Tapioca Flour
1 ½ tsp Salt

2 large eggs, lightly beaten
2 tablespoons olive oil
1 tsp apple cider vinegar

Gluten Free Cornmeal to dust the pans
2 TBL Melted Butter

Directions:
Combine the yeast, sugar and warm water in a bowl and whisk to dissolve the sugar and yeast. Let sit for 5-6 minutes or until it is foamy.
Combine in a Kitchenaid Bowl: Flour: I used flours from Bob's Red Mill: All Purpose Gluten Free Flour, Tapioca Flour (AKA:Starch) Brown Rice Flour, Xanthan Gum and Salt and mix to combine using a wire whisk.

Add the Yeast mixture to the dry ingredients, Then add: Eggs, Oil and Vinegar:  mix on low using the Paddle to combine. Scrap down the sides of the bowl with a spatula.  Turn the mixer to high and mix for 3 minutes.
Spray a French bread pan (Baguette Pan) with non-stick cooking spray  and sprinkle a little bit of Gluten Free Cornmeal onto the bottom of each pan and shake off excess.
Spoon the batter evenly into the pans. Wet hands with Warm Water to help spread the dough evenly.

Use a sharp knife or razor to cut 3 or 4 diagonal slashes on top of each loaf. Cover the loaves with a clean kitchen towel and set in a warm place. Let rise for 30 minutes or until the loaves have doubled in size. (**Read Helpful hints**)
Preheat to 400 degrees. Place the rack in the middle of the oven.
After the loaves have risen:
Brush the top of the loaves with the melted butter.
(**Read Helpful hints**)
Bake for 35-45 minutes or until the loaves are golden brown and sound hollow when tapped. I like to use a digital thermometer and bake until the internal temperature of the bread reaches: 208-210*

Remove from the pans and cool slightly on a wire rack before serving and slicing.

***HELPFUL HINTS***
During the cold months I rise my breads by the wood stove.
When we are not using the wood stove I rise my breads in the Microwave:
Take a kitchen towel and wet it with water
Heat in the microwave 1-2 minutes or until very hot
Place the Bread pan on top of the Hot/Wet towel in the microwave and let rise.
Do not open the microwave during the rising. If the bread didn't rise sufficiently..remove the bread pan,,
Re-wet the towel and Re-heat for 1-2 minutes.. place the bread pan back into the Microwave until fully risen.

For an extra crisp crust:
After you place your bread in the oven:
Throw 4-5 pieces of ice on the floor of the oven. The Steam keeps the crust from setting and developing to early. I threw 4-5 MORE pieces of Ice onto the floor after the 1st 15 minutes.

To Re-Heat Loaves: Best served warm:
Pre-heat a Pizza Stone in a 400* Oven.
Place the Bread on the Pizza Stone to re-heat for 5 minutes.

We only ate one loaf and froze the second loaf.

The Frozen bread was just as good as the first loaf. I defrosted it and re-heated it on the Pizza Stone for about 5 minutes. We enjoyed it with Spaghetti Sauce

ENJOY!!

I used a digital thermometer to check the bread for when its done. Bake until 208*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding yeast. Its a helpful gadget. My Digital Thermometer is by Acu Rite.



Acu Rite Digital Thermometer

Baguette Pan by Ecko


http://www.bobsredmill.com/

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


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software