OMG BREAD!

Yes, this bread calls for an acronym. It's bread, I'm-not-joking-around-here-with-how-awesome-this-bread-is-bread. It tastes SO MUCH like wheat white bread. I just bout King Authors Gluten Free AP Flour. I wanted to try it out. Why not make some bread? THIS BREAD IN ITS NOMMYNESS!

LOOK AT DEM AIR HOLES! LOOK! Sorry, I'm so happy. SO HAPPY. I had to eat a slice right out of the oven. I'm just, I don't even know. I love this bread. Anyway, so about the AP flour mix, if it's too pricey near you or you can't get it or something here's how to make it, well what goes in it.
Whisk together 6 cups of brown rice flour; 2 cups potato starch; and 1 cup tapioca flour or tapioca starch. 
Okay on to the recipe...


3 cups GF AP Flour
3 tbs sugar
1 packet dry active yeast (usually 2 teaspoons)
1 1/4 teaspoon salt
1 1/4 teaspoon Xanthan gum
1 cup warm milk
4 tbs butter
3 eggs

The look of the flour made me so happy.

Okay add together the flour, xanthan gum, yeast, sugar, and salt; mix well. You see the bowl in the above picture? I quickly learned that you need one much deeper if using a hand mixer. Anyway after you add the dry ingredients together mix the warm milk in little by little.

Lol, you can see my mess I made. -_-

After the milk is all added in, add in the butter and mix. After that add in the eggs one by one. Only add the next one after the last one is mixed well. I did everything after the milk with hand mixing tools because it didn't seem like the hand mixer could cut handle the thick batter and I didn't want it to break. If you to this, make sure to get LOTS of air into the dough, yes, air. 

After that's all done, put something over the dough to let rise. Let it rise for one hour in the bowl and one hour in the bread pan. 

 After it's sitting in the bowl for an hour before you put it in the bread pan, stir it down.

Make sure the pan is nice and greasy.. 

After it's sat in the bread pan for an hour, cook in a cooking machine for 37-40 minutes and make it as hot at 350 degrees (F). 

I put some melted butter on the outside.

MAKE THIS AND NOM THE AWESOME THAT IS BREAD RIGHT NOW. NOW!

Gluten Free thick crust pizza! :D

I've still been trying to work to making a good near gluten tasting pizza crust with out hurting my belly. I really like what I did with this today. I really was unsure so if some things sound odd I was getting ideas as they came. Also; Hello Reddit! <3

Men, women, to your stations: 
2/3cup brown rice flour
2/3cup white rice flour
2cups tapioca starch
1cup flax seed meal
1/2cup buckwheat flour
1/4cup millet flour(+1/3cup for later)
1/4cup cornstarch
1/2tsp potato starch
1 packet (2tbs) dry active yeast
3tsp xanthan gum
1tsp salt
2tbs sugar
3 egg whites
1 1/2 cup warm water
3tbs olive oil

You know, this stuff.

And, if you're like me.. you spent 15 minutes blowing 

your ear drums out.

Next add in all of the dry ingredients, except the 1/3cup of millet flour. That doesn't mean to not add the 1/4cup of it though! Make sure everything is blended well, the flax makes it sorta hard at first.

Next, put your egg whites in a separate bowl. Then, get your cup of warm water(1 1/2cup) and mix in 3tbs of olive oil. Add in the oil-water mix, then add in a little bit of the egg whites at a time and mix well. If your mixture is too wet looking (like mine was, it didn't look right to me) add in 1/3cup of millet flour little by little (you might use less or more) until you think, or it looks like it has the right texture.

Next, cut your dough in half and put half on a well greased pizza pan. Put olive oil on your hands and the dough, spread out, then gradually add in the rest of the dough for a thick crust like mine. Or only use half and save the other for more pizza or make a second one at the same time.

The dough does not taste like salty milk and coins.*

Let that sit for about 20 minutes while you preheat the stove to 400 degrees(F). After that bake it for about 9 minutes. Take out, put on toppings, put back in for another 3-6 minutes for toppings to bake. Then go OMNOMOMNOM.

Like I said: OMNOMNOMNOMNOM

Gluten free millet bread! :)

Tonight after making dinner, a heart felt meal of waffles, lol. I decided to make some millet bread because I had never used to before tonight, I put it in the waffles along with buckwheat. I looked around for some good recipes and mostly found ones that needed oats, which I don't have due to no gluten free ones being around, so I just experimented until I thought it'd go okay.

What you need:
3 1/4 cups of cornmeal (I used the yellow kind)
2 1/2 cups millet
2/3 cup buckwheat
2 1/2 cup warm water
2 tbs (one packet normally) active dry yeast
1/3 cup brown rice flour
2/3 cup potato starch
1/2 cup tapioca starch (or flour)
4 tsp Agave Nectar (OR honey, both are pretty much the same thing)
2 eggs
2 tsp vegetable oil
2 tsp salt

I forgot to take a picture of everything together. You get to see my ferrets instead. Say hello.

No, seriously; start waving and yelling hello.

Do this stuff:
Okay you're going to need three bowls, two small, one large. In a small one add 2 tsp of the 4 tsps of agave (OR honey) warm water, and yeast and let sit. Next, in a small bowl add 2 tsp of agave (OR honey), the eggs, and oil, mix and let six. Next in your large bowl, add the rest of the stuff in. All of it will be dry.

Mix the dry stuff really, really well. After the yeast has risen a good amount add the egg mixture to it and stir. Once it's mixed slowly add it to the dry mix. It will look watery, don't worry. It's suppose to be that way, I thought it was going to turn out terrible because it wasn't doughy, but it turned out so, so good.

The yeast is awake!

This is too watery, just keep mixing.

This is juuuuuuuuuuusssst right!

Okay now add to your oiled bread pan (mine was glass and oiled with vegetable oil) at let sit for about 35-40 minutes. It won't rise much but you can tell it did a little bit. Then cook for about 40-50 minutes at 350 degrees (F). Let cool, then eat. I brushed mine with agave nectar, it made a really good glaze.

Yes, that is a Wii balance board. What? It's level and not prone to getting kicked around.

This is it glazed.

Well, I hope it tastes good for you!

Happy noming!

Gluten free chocolate cupcakes! :)

I officially have a cooking problem. These taste, like, well cupcakes. I used Bob's Red Mill GF all purpose flour because I was feeling lazy and didn't want to hear the blender grind rice, lol. Anyway...

This, this is what you need:
2 cups of GF all purpose flour
1 tbs buckwheat flour
1 1/2 tsp xanthan gum
3/4 cup butter (or 12 tablespoons that's what I did)
3/4 cup coca powder (I used dark chocolate coca powder)
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 cups sugar
2 tsp vanilla extract
1 1/2 tsp milk

Also, if you keep a man in your pantry, add that in too.

Okay, first mix the AP flour, buckwheat flour, baking soda, baking powder, coca powder, xanthan, and salt.

Try not to mix in any wild Pook-a-looz, or tadertots. 

Next, blend together the butter and sugar in  separate bowl. Then add in the eggs one at a time while blending. 

Egg.

Then add in the milk and vanilla and mix, then start slowing adding in the dry mix. Blend well, then put the mix in a cupcake pan that's well greased or has paper cups in them.

Again, do not add pook-a-looz.

Bake at 350 degrees(F) for 18-20 minutes.

OMONOMNOMNOM