Homemade bread. From scratch, or a mix, the gift of flavor, taste, and one of many dishes that may be adjusted in a million ways to make a delicious treat. People living gluten free no longer have to settle for dry, stale, crumbles in place of the bread they remember. Making a light tasty bread isn't difficult. This recipe can easily be turned into banana nut or zucchini bread with the addition of 1 cup chopped bananas, or 1 cup zucchini, and 1/2 cup of chopped nuts. Or a delightful breakfast bread with the addition of brown sugar and cinnamon.
Pre Cook Preparation:
A. Timer set to the time to begin preparation prior to cooking
B. Stay with meal to stir frequently
Meal Adaptations:
Physical Accommodations:
Electric mixer, or lightly mix and pour into the pan, allowing the baking process to complete mixing
Large handled measuring cups and spoons
Large handled mixing spoons
Visual Accommodations:
Easily identifiable labeled ingredients
Long oven mitts
Brightly colored measuring cups, spoons, and bowls
Potential Food Allergy or Intolerance:
Butter (lactose)
Eggs
Flour (gluten)
Milk (lactose)
Sugar (diabetics)
Meatless Preparation Avoid:
Butter
Eggs
Milk
Substitute with: ________________
Utensils:
Measuring cups
2 Mixing bowls
Microwave safe cup
Spoon
Toothpick (round)
Pan: 2.5 quart glass baking pan. ***
*** Dark glass bakes quicker, so reduce time.
*** Aluminum foil pans also bake differently, and may react to acids in certain foods, such as berries.
Some recipe sites go into further detail, if needed.
Ingredients:
Meat: None
Vegetables: None
Other ingredients:
2 cups baking mix (gluten free)
1/2 cup of butter
1 teaspoon cornstarch (not necessary if animal based milk used)
3 eggs
1/2 cup of milk (lactose free)
Almond, or
Soy
1 teaspoon salt
1 tablespoon of white sugar
1 cup warm water
1 packet of yeast
Preparation time: 25 minutes
Preparation:
1. Heat 1 cup of water to warm in microwave.
2. Pour warm water into mixing bowl and add:
1 tablespoon of white sugar
1 packet of yeast
3. Stir gently and let rise for 10 to 12 minutes.
4. In a separate mixing bowl add:
2 cups gluten free baking mix
1/2 cup of butter
1 teaspoon cornstarch (not necessary if animal based milk used)
3 eggs
1/2 cup milk (soy or almond)
1 teaspoon salt
5. Stir well.
6. After yeast reacts, add it to the larger mixing bowl mixture and mix well.
7. Pour into baking pan, cover, and place in a warm place to rise for at least one hour.
8. Once bread rises, place in oven at 350 degrees for 45 minutes to one hour.
9. Lightly place a piece of aluminum foil over the top of the pan about 10 minutes into baking to prevent burning.
10. Verify doneness with a toothpick.
Cook Temperature: 350 degrees (Varies based on pan choice and elevation for those in the mountains.)
Your temperature here: _____________
Cook Time: 40 to 60 minutes, based on pan choice and elevation.
Your bake time here: ____________
Servings: About 10
Storage Solutions: Square containers
Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer
Fridge safe: 3 to 4 days * Per What's Cooking America Storage Chart link in Resources
Freezer safe: 4 to 6 months * Per What's Cooking America Storage Chart link in Resources
Reheat Instructions: (Good for quick thawing)
Microwave: Time and temp may vary.
1. Place in a microwave safe dish (not plastic).
2. Heat until food is warm.
3. Minimum 30 seconds.
Add your microwave time here: _____________.
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