Just What Is A Gluten Free Diet?
Article by Trevor Taylor
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Gluten Free Yeast Bread
Image by nc_hiker An gluten free loaf with amazing flavor. The millet flour gives this bread a wonderful buttery color, and luscious flavor. Besides the millet flour, the recipe calls for sorghum flour, tapioca flour, potato starch, and cornstarch. This is from Gluten-Free Baking Classics by Annalisa Roberts. It is listed as a French Bread, but the texture is much softer and VERY flavorful. I was expecting to need to add some Earth Balance or dip it in olive oil, but the bread was great all by itself! Like most GF bread items, it is best the day it is baked. I'd suggest baking it in two small loaves and freezing one. Very quick and easy to make up. Recipe posted by Ellen Allard on her Gluten Free Diva blog.
Image by Rick Eh? Melt-in-your-Mouth Shortbread Gluten Free Recipe Ingredients: 1/2 cup cornstarch 1/2 cup icing [confectioner's] sugar 1 cup rice flour 3/4 cup butter Directions: Sift cornstarch, sugar and rice flour together. Add butter. Mix with hands until soft dough forms. Refrigerate one hour. Shape dough into 1-inch balls. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork. Bake at 300 degrees for 20-25 minutes or until edges are lightly browned. Variations: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly. Mix in 2 tablespoons finely chopped peel and/or 2 tablespoons finely chopped nuts. Flatten with lightly floured fork. I can't remember the source of this recipe but the problem with it is that the cookies' incredible spreading
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