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Gluten-Free Bread

I borrowed from work a brand new Zojirushi® Breadmaker this weekend. It can be purchased at Crate & Barrel. I made gluten-free bread with it, and according to my Celiac brother-in-law and nephew it is the best gluten-free bread they've had.

Ingredients (per Home Bakery Mini recipes):

3/4 cup milk
2 eggs
1 1/2 tsp Cider Vinegar
2 Tbsp Vegetable Oil
1 Tbsp Honey
1 2/3 cups Brown Rice Flour
1/4 cup Corn Starch
2 Tbsp Potato Starch
1/2 tsp Salt
1 1/2 tsp Xanthan Gum
1 tsp Active Dry Yeast

Directions (for Zojirushi® Breadmaker):

Add the ingredients into the Baking Pan in the order listed. Then select the "Basic Bread Regular" course by using the Mode Select key. Make sure the yeast does not touch any liquid and to sprinkle it on the center of the flour.

Dessert of the Week: Gluten-Free Chocolate Chip Cookies

Ingredients

8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

I found all the "unusual" ingredients at Whole Foods.

All for one....

After the rain...

Dessert of the Week: Banana Papaya Muffins

Ingredients

1 cup sugar
1/2 cup (4 ounces) butter
2 large eggs
1/2 cup mashed banana
1/2 cup mashed papaya
1/4 cup chopped macadamia nuts
1/2 cup raisins
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger

Directions

Preheat oven to 325 degrees F. Cream the sugar with the butter until it is a light yellow color. Add the eggs and beat until fluffy. Add the banana, papaya, macadamia nuts and raisins, and mix. Sift the flour with the baking powder, baking soda, salt, cinnamon, allspice, and ginger. Add to the banana papaya mixture. Fill lined muffin pans 3/4 full and bake for 25 minutes.

Dessert of the Week: Creamy Cheesecake

Ingredients

Crust:
1 3/4 cup graham cracker crumbs
1/4 cupsugar
2 tablespoons butter, room temperature

Cheesecake:
1 1/2 lbs cream cheese
3 eggs
1 cups sugar
1 tablespoon vanilla extract
1 cup sour cream

Directions

Preheat oven to 275 degrees F.

Make the Crust: Stir all ingredients with fork and press into 8-inch springform pan that has been sprayed with nonstick cooking spray.

Make the filling: Allow the cream cheese and eggs to sit out for about 1 hour before mixing. Mix the cream cheese and sugar in a mixer on low speed. Add the eggs 1 at a time; then add the vanilla and sour cream.

Pour the mixture into the prepared pan and bake at 275 degrees F for 90 minutes. Turn the oven off but do not open the oven door for 3 hours. Refrigerate for 8 hours before removing from the pan.