Sweet Like Honey

our family's journal of God at work

Breads & Cakes

Gluten Free Flour Mix

My Basic Mix:
4# millet
4# tapioca
2# amaranth
2# teff

Variations that work well:

4# rice
4# tapioca
2# amaranth
1 ½ # quinoa
½ # buckwheat

4# millet
4# tapioca
2# amaranth
2# rice

2# millet
2# sorghum
4# tapioca
2# amaranth
2# teff

4# millet
4# tapioca
2# amaranth
1# rice
½ # quinoa
½ # buckwheat

Gluten Free Sourdough Starter

I used this recipe at The Art of Gluten Free Sourdough Baking. The only difference I made was to use 2 capsules of probiotics instead of water kefir. I then use her starter to make the sourdough recipes below, which I developed.

Gluten Free Tortillas/Crackers/Pie Crust

2 ½ c flour mix
1 TBS xanthan gum
1 ½ tsp salt
a dribble of honey or agave nectar
¼ c olive oil or sunflower oil
¾ c water
1 tsp apple cider vinegar

Mix well until a smooth dough is formed, about 4 minutes. This can be rolled into pie crust or made into tortillas or crackers.

If making this into crackers then you can add onion powder and thyme, etc. for seasoning and also add ¼ tsp baking soda and ¼ tsp baking powder.

Equally divide dough into 14-16 parts and roll into balls. Then roll each one out into thin rounds or rectangles about 6-8 inches across. Use plenty of flour on the rolling surface to prevent sticking and tearing. Cook on a hot cast iron skillet with no oil until they are puffy in places and have brown spots where they’ve puffed, flipping once.

To take these to cracker stage, cut into chip shape or small rectangles and brush with oil and salt. Bake or dehydrate at 150 degrees until crisp.

Yeasted GF Pizza Crust and Bagels

2 c water
2 TBS honey or agave nectar
¼ c olive or sunflower oil
2 tsp apple cider vinegar
5 ½ c flour mix
½ c tapioca
1 ½ TBS yeast
2 TBS xanthan gum
¾ TBS salt

Pizza:
Mix and knead in mixer for 4 minutes. Divide in ½ and then roll the dough out for pizza crust on a floured surface. Transfer to greased pizza pans and let rise, covered for 30 minutes. Bake at 400 degrees for 10 minutes. Top as desired and bake for another 10-12 minutes.

Bagels:
Mix as above, then divide dough into equal parts (varies depending on how large you like your bagels). With well-floured hands, roll the dough into balls. Poke your thumb through the center of each ball and spin the circle around your thumb to make a bagel shape. Smooth out any rough places. Let rise on floured counter for about 30-45 minutes, boil 3 at a time until the bagels are light and float at the top. Bake at 350 degrees for 30-35 minutes.

GF Sourdough Pizza Crust/Bread

2 ½ c water (or use 1 c navy bean puree and 1 ½ c water)
2 ½ c sourdough starter
6 c flour mix
1 c tapioca
1 ½ TBS salt
2 TBS xanthan gum

Mix for 4 minutes. For loaves spoon into two greased loaf pans. Sprinkle some flour over the loaves, cover and let rise until doubled and light, but before it starts to sink back down. The time will vary, but usually will be between 4-7 hours. 12 hours usually is too long. Bake at 350 until a thermometer reads 210 degrees, about an hour.

For pizza, spoon onto two greased pizza pans and spread out to desired thickness. Be sure to create an edge crust that is thicker than the rest. Sprinkle with flour and cover. Rise about 4-7 hours and bake at 400 degrees for 15 minutes. Top and bake again for 10-12 minutes.

For rolls, drop in a greased glass baking dish whatever size you wish, about ¼” apart. Rise as above and bake at 350 for about 30 minutes or until a thermometer reads 210 degrees.

GF Sourdough Bagels

2 ½ c water (or use 1 c navy bean puree and 1 ½ c water)
2 ½ c sourdough starter
6 c flour mix
1 c tapioca
1 ½ TBS salt
2 ½ TBS xanthan gum

Mix for 4 minutes in mixer. Scoop out into a heap on a floured counter. Flour your dough cutter and divide into about 12 equal parts (more or less depending on how large you like your bagels). With floured hands, form into smooth balls. To form into bagels, sprinkle a bit of flour in the center of each ball and then poke your thumb through the center. Leaving the dough on the counter, spin the dough around your thumb until the hole is as large as you want it and the dough looks like a bagel. Leave to rise on a floured counter, covered, for 4-7 hours. The dough should have risen about double and be light. Try to cook them before they start to sink back down. However, these will still be good if you cook them after this point. They are very forgiving! Boil 3 at a time until they float on the top of the water, making sure both sides get cooked. If you get them in on time they will turn on their own, but if they are over-risen you will have to turn them. Bake them on a well-greased cookie sheet at 350 degrees for about 30 minutes or until a thermometer reads 210 degrees.

GF Scones

2 c water
2 TBS honey or agave nectar
2 tsp apple cider vinegar
¼ c olive or sunflower oil or butter
5 c flour mix
1 c tapioca
1 TBS baking powder
¾ TBS instant yeast
1 ½ TBS xanthan gum
¾ TBS salt
optional: add spices and/or raisins

Mix for about 4 minutes. Grease and flour a large baking sheet. Scoop the dough onto the pan and divide into two circles. Place the rounds on the cookie sheet with room to flatten them out. Pat into circles about ½” thick. With a floured dough cutter, divide into triangles and gently pull apart. Let rise for 30 minutes. Bake at 400 degrees for 15 minutes. Serve with butter.

GF Yeasted Bread

2 ¼ c water
2 eggs or ½ c boiling water with 4 TBS flaxseeds (let sit for 5 minutes until it forms a gel) or just add another ½ c water.
1/8-1/4 c honey or agave nectar
¼ c olive oil or sunflower oil
2 tsp apple cider vinegar

6 c flour mix
1 TBS salt
2 TBS instant yeast
2 TBS xanthan gum

Mix together about 4 minutes. This is a batter. Spoon into two greased loaf pans (pottery is best). Let the loaves rise, covered, to the top of the pan and bake at 325 degrees for about 1 ¼ hours or until a thermometer reads 210 degrees.

Chocolate Cake

1 2/3 c GF flour mix
¼ c cocoa powder
1 c whole cane sugar or ½ c honey or agave nectar
1 tsp baking soda
2 tsp GF baking powder
1 tsp salt
¾ tsp xanthan gum
½ c butter (for non-dairy use 1/3 c sunflower oil)
1 1/3 c water if using sugar or ½ c water if using honey or agave
1 tsp apple cider vinegar
1 tsp vanilla extract

Mix dry ingredients. Add liquids and mix till just combined. Pour into a greased 8” baking dish. Bake at 350 degrees for 35-45 minutes, or until a toothpick comes out clean.

GF Gingerbread

2 1/3 c flour mix
½ c whole cane sugar or ¼ c honey or agave nectar
1 ½ tsp baking soda
1 TBS baking powder
¾ tsp xanthan gum
1/3 c sunflower oil or ½ c butter
1 tsp apple cider vinegar
1 c water (3/4 c if using honey or agave)
½ c molasses
¾ tsp cinnamon
1 tsp ginger
¾ tsp salt

Mix and bake in a greased 8” dish at 350 degrees for 40-45 minutes.

Muffins or Quick Bread

2 ¼ c flour mix
¾ tsp xanthan gum
1 TBS + ½ tsp baking powder
½ tsp baking soda
¾ tsp salt
½ c butter or 1/3 c sunflower or other oil
1 tsp apple cider vinegar
¼ c honey or agave nectar
1 c water
½ -1 c blueberries, raisins, apples, raspberries, or other fruit

Mix ingredients until just combined. Spoon into a greased muffin pan or 1 loaf pan and bake at 350 degrees for 30 minutes for muffins and 1 hour for the loaf. I usually use a thermometer to get the bread temp to 210 degrees.

Variations:

Banana

Use 3 bananas + enough water to make up the water amount above. Cut the sugar amount in ½ or the muffins will be too sweet.

Pumpkin or Carrot

Use 1 c pumpkin puree or shredded carrot (with the carrot add some water or apple sauce to moisten it, ½ c fat instead of 1/3 c, extra honey up to 3/8 c more and use 1 tsp salt instead of ¾ tsp.

Lemon

Replace ¼ c of the water with lemon juice
—————————————————

Apple (or other) Upside Down Spice Cake

Topping:

4 apples or other fruit
1 tsp cinnamon
¼ tsp salt
2-4 TBS agave nectar
¼ c flour
2 TBS sunflower oil

——

Spice Cake

3 ½ c teff
½ c tapioca
2 tsp baking soda
4 tsp baking powder
1 tsp cinnamon
1 tsp xanthan gum
2 c water
¾ c agave nectar
2/3 c sunflower oil
2 tsp apple cider vinegar
2 tsp vanilla

Bake at 350 for 35-40 minutes

4 thoughts on “Breads & Cakes

  1. Pingback: New recipe page « Sweet Like Honey

  2. i emailed you
    do i let the bread rise and what temp do i bake it at

  3. For your flour mixtures: would you explain the number system…
    4# = ???
    2# = ???
    and so on.
    Sorry to be so lame, but I am not good at math & struggle with baking
    the Gf things anyways. If you could make the # value into a Cup or increments thereof, that would greatly help! Thanks!!

    • This isn’t exact but a pound would be 16 ounces. I cup is 8 ounces so 2 cups would be 16 ounces/or a pound. Dry measuring cups and weighed measurements are not exactly the same but it is close enough. These mixes are pretty forgiving. I am currently using equal parts (by eye not by weight) of millet, rice and buckwheat and no tapioca. It can also be made with tapioca. When I use it I usually use a 1/4 of the amount of the other flours. I am constantly changing what I use depending on our needs. My son is highly allergic to amaranth and teff is expensive so we changed. When I got rid of amaranth I missed the moisture that had provided in our baked goods and breads. We found that buckwheat provides moisture also.

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