Corn, Dairy, Egg, Gluten, Soy, Sugar-Free Bread

Early TED

I found this recipe online while searching for a dairy, egg, nut and soy free mayonnaise or sour cream. No luck on the mayo or sour cream, but I'll have to give this a try! This was found at:

http://www.celiac.com/articles/1078/1/Jesses-Corn-Free-Dairy-Free-Egg-Free-Gluten-Free-Soy-Free-Sugar-Free-Bread/Page1.html

Dry Ingredients:
2 ½ cups rice flour
½ cup tapioca flour
2 ½ teaspoons guar gum
1 tablespoon yeast
1 teaspoon salt

Liquid Ingredients:
2 tablespoons honey
2 tablespoons olive oil or tallow
1 ½ - 2 cups water
1 teaspoon cider or rice vinegar

Directions:
Add liquid ingredients to dry ingredients in food processor. Process the mixture until it is smooth like a cake. Spoon it into a greased bread pan or muffin tins. Bake in oven at 350F - 30 min for bread and 15 minutes for the buns.

GF Banana-Quinoa Muffins

Basic TED

1/2 cup Quinoa Flour 1/2 cup Quinoa Flakes 2 Tbsp Honey 2 tsp Baking powder	1 tsp Baking soda 1/2 tsp Salt 2 Very Ripe Bananas 2 Egg equivalents

Preheat oven to 400 degrees. Mix flour and flakes with dry ingredients. In separate bowl mix together bananas, eggs and honey, add to dry ingredients. Pour into greased muffin tins. Bake 20-25 minutes at 400 degrees. Note: fill muffin tins 1/2 full.

For waffles, add 3 tablespoons oil and 1/2 cup milk or until desired consistency.

I have made these muffins...and when you are desperate for a bread of any type, they worked! Now that I can have rice flour, I would make again replacing the quinoa flour with rice. The banana works great in here though, and they were quit good. I've told my husband that my standards have been greatly lowered when it comes to foods on the TED... It's almost more the opportunity to eat a somewhat "normal" food that is a source of great excitement lately!

Quina Rice Bread

Basic TED

Wow, this was good. Satisfying to my very core, as it was my first "bread" in 10 weeks. Fresh from the oven, warm and radiantly scented. It was a fabulous taste sensation! So, if you haven't tried quinoa, once again I will highly recommend it! Here is a link with more information on quinoa's health benefits:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142

Ok, on to the bread! Don't expect a fluffy, gluten full texture, as this has a soft, moist, slightly crumbly texture very similar to cornbread. Nonetheless, it was FABULOUS smothered with SB light and jelly.

Rinse in cold water 3x:
1 cup white raw quinoa grain (seeds)

Soak in 2 cups water at room temperature overnight, or for 6-10 hours. (Your seeds will start to sprout! This will make them healthier, easier to digest, and easier to puree.) Drain well the excess water and puree sprouted quinoa seeds in a blender with:

3/4 c milk or milk substitute
2 eggs (or use EnerG egg replacer)
1 Tbsp. agave syrup or honey or sugar
2 Tbsp. starch (tapioca or arrowroot, or cornstarch if you can have it.)
1/4 tsp. sea salt

Combine seperately:
1 cup brown rice flour (I ground my own flour in my Vita-Mix blender and it worked great.)
1/2 tsp. baking soda
1 1/4 tsp. baking powder (gluten-free if necessary)

Mix wet and dry just until thoroughly incorporated, but don't over-mix. Pour into a generously greased loaf pan (I used a glass pan). Bake at 350 degrees for about 40-50 minutes - a toothpick inserted in the center should come out clean when it's ready. Remove from oven and let sit for 5-10 minutes before removing from the pan - and then on to a cooling rack. I skipped the cooling rack and just laid the bread on it's side to cool.

Enjoy fresh as is, or with butter, honey, preserves, nut butters... If keeping longer than a da, wrap it up and store it in the fridge. Later you can slice and toast it.

Props to Patty at http://pattycake.ca for the fabulous recipe.