Last weekend my husband and I traveled down to Southern California. I picked items from my mother's estate. One item was her digital camera. So, happily I can say photos will be coming to my blog. I am excited to post some fun scrapbook pages and other creations. What a huge blessing to get another camera. I felt like a fish out of water not having a camera for the last couple of months.
Hi all, hoping your day was a great one. Today I made 3 different batches of bread. Actually one batch was bagels. Sorry to say that I still do not have a camera. Hoping soon. So, I thought I would share this wonderful millet oatmeal bread. Very yummy it is. My cravings for bread really came to a head today. I needed bread bad!! So, taking my ingredients out of the cupboard and the fridge, away I went. I found this recipe online but tweaked it a bit. Enjoy it to the fullest.
GLUTEN FREE MILLET OATMEAL BREAD RECIPE
1 1/2 cup Carol's flour Mix
1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour)
3/4 cup millet flour
1/3 cup arrowroot starch* you can substitute cornstarch if you need to
1/3 cup sweet rice flour
1 Tablespoon xanthan gum
1 tsp apple cider vinegar
1 1/2 Tablespoon dried yeast
1 Tablespoon molasses
3 Tablespoons brown sugar
1 1/2 teaspoons salt
4 Tablespoons butter or butter substitute melted , or olive oil
1 1/4 cup warm water
Make sure all your dry ingredients (and eggs!) are at room temperature. Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off.Add all dry ingredients together, this includes the fast acting yeast. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter together. Add the wet ingredients to the dry. Then slowly add your water to achieve the right consistency in your batter. Since different brands, flours, measuring techniques act different I do not recommend just dumping in the rest of the water but adding gradually instead. If you accidentally add too much water simply add a little flour until you achieve the dough consistency you are after. Put the dough in your prepared pan and place in oven to rise for about 1 – 1 1/2 hours in the warm oven or on top of the oven. You can put plastic wrap or a towel over the pan. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until
Makes a delicious loaf of bread that is eaten in no time. I would not refrigerate this bread ( it might get soggy), but I would slice and freeze it for later use.
As a child, my mom made chicken and dumplings. Just saying those words brings back wonderful memories. Choosing to completely stay away from gluten has been good for me. I wanted to find a simple recipe for gluten free dumplings to put in my chicken soup. Well, this is it. I tweaked it a little and it turned out wonderful. In fact, my family really liked it too. Hoping you will enjoy this also.
(Makes about 12 dumplings)
2 cups all-purpose gluten-free flour blend*
3 teaspoons baking powder
3/4 teaspoon salt
2 to 3 tablespoons minced fresh chives or other fresh herbs (optional)
3/4 cup + 2 tablespoons milk of choice
1 large egg, beaten
Make the dumpling batter by sifting together flour, baking powder, and salt in a medium bowl. Add chopped chives or other fresh herbs. Add melted butter, milk and egg to the dry ingredients. Gently mix with a wooden spoon or fork until mixture is moist and comes together. Do not overmix or dumplings will be too dense.
Drop dumpling batter into the simmering stew by heaping tablespoonfuls, over the surface of the stew. (Note that the dumplings will double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes. Do not uncover and peek while the dumplings are cooking. In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 minutes.
* If all-purpose flour blend contains salt, do not add additional salt. If blend does not contain xanthan or guar gum, add 1 teaspoon gum to the dry ingredients.
I have had to go back to complete gluten free. The holidays did me in. Too much gluten where I was not feeling well after Christmas. So, I am back on track and tried an amazing doughnut recipe. As my daughter says, "It's a keeper and amazing!" My husband and son loved them too. Hoping those of you out in Internet land who are gluten free, will love this as much as my family does.
My gluten free flour mix is 5 cups brown rice flour, 2 cups white rice flour and 2 cups tapioca flour (all mixed together.)
Amazing Gluten-Free Buttermilk Donuts / Doughnuts
2 eggs, beaten
2 cups buttermilk
1/4 cup butter, melted
5 cups gluten-free rice flour mix (see note)
1 cup sugar
1 teaspoon nutmeg
1/2 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons xanthan gum
1/2 cup sugar, set aside in a bowl
Beat the eggs, buttermilk, and melted butter in a large bowl with a whisk.
Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to between 1/3 and 1/2 inch thick. If dough is sticky, work in more rice flour blend.
Heat 2-3 inches of canola oil in the bottom of a pot until very hot (375 degrees F).
Cut dough with doughnut cutter OR use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough and use the cap of the oil bottle to cut out the center hole.
Remaining dough scraps can be rolled into balls ("donut holes") and fried.
Carefully drop each doughnut in hot oil with fingers, being cautious not to splash oil. Cook until golden brown on both sides (just a few minutes). You will need to cook just a few at a time, but the cooking doesn't take long at all so this goes quickly.
Remove donuts from oil with a slotted spoon or spatula, and place on a plate lined with two layers of paper towel or brown paper to absorb oil. While still warm, roll each donut in the bowl of sugar to coat fully. Alternately, you may omit this step and apply a glaze at this time.
Serve while warm.
Christmas Day is less than one week away and our family has been busy. Making some real cute felt ornaments and I am unable to currently post. I broke my camera several weeks ago. Hoping to get a new camera by the first of the New Year.
Praying that God is the focus of this Christmas season. Remember He is the Reason for the Season!!!
In my life there are so many things, people and events to be joyful and thankful about. On November 14th the Lord took my mother to be with him in heaven. Yes, it has been a tough couple of weeks but God gave me some good moments in between. 1) My mom made sure I received her first bible that she received in 1948 from her grandmother. 2) Thanksgiving day was filled with wonderful old friends and a new one we got to know better. 3) We decorated our entire home the day after Thanksgiving with our beautiful Christmas decorations. 4) I have precious friends who checked in on me and have prayed for my family during my mother's funeral. 5) God has blessed me with homeschooling my children.
Matthew 5:1-20 give me such great hope and comfort in this world filled with many troubles and trials. Personally it's not fun but, I would not want it any other way. My God uses these moments to refine me more into his image, as time goes by.
May God give you peace and comfort if you are in the midst of many hardships this day.