Simply Friendly Fluffy Bread by Iris G.
- Gluten Free – Sugar Free – Yeast Free – Geno and Blood Type Friendly ____________________________________________________________________________________________________________
Ingredients:
Dry Ingredients:
¾ cup Gluten Free Almond Flour
½ cup Gluten Free Rice Flour
3 tablespoons Gluten Free Rice Bran
1 teaspoons salt
Wet Ingredients:
12 egg whites
¼ teaspoon Almond Extract
Preparations:
Preheat oven to 300°F.
Grease a 5” x 9” bread pan with “Organic All-Vegetable Shortening”.
Mix all the dry ingredients in a glass or stainless steel bowl, using a whisk .
In a separate bowl, using an electric mixer, with the speed on low, beat the egg whites until light foam forms. Slowly mix in the Almond Extract. Gradually, increase the speed to high until the egg whites form peaks. Turn the mixer off. Slowly, fold in the dry ingredient mix – do not stir. Adding and folding a tablespoon at a time will keep the stiff egg whites from going flat.
Pour into your greased bread pan and bake for about 45 minutes or until done.
Video: instead of using yeast, Iris uses egg
whites to give the bread it's fluffiness:
Gluten Free Kefir or Buttermilk Cornbread Recipe by Iris Gillispie
__________________________________________________________________________________________________________
Ingredients
Butter – ½ cup
Honey – 3 tablespoons
Eggs – 2
Kefir or Buttermilk – 1 cup
White Rice Flour – 2/3 cup
Potato Starch – 1/3 cup
Arrowroot – 8 teaspoons
Yellow Cornmeal – 2/3 cup
Baking Soda– 2 to 3 teaspoons (depending on your preference for fluffiness
Salt – ½ teaspoons
Preparation
Heat oven to 425°F. Use non-stick pans. But greasing insures non-stick. Use either an 8 inch square baking pan or biscuit pans. This batter will make up to16 average sized biscuits.
Blend, on medium, all the wet ingredients until creamy. Then blend in all the dry ingredients.
Pour batter into your pan of choice. Place on the middle rack of your oven. Bake between 13 to 17 minutes or until golden brown. Use a tooth pick to insert into the bread to check to see if it is cooked through and through. Serving suggestions: serve with warm melted butter and honey.
Gluten-free Angel Food Cake Recipe by Iris Gillispie __________________________________________________________________________________________________________
Ingredients
Sugar – 1 ½ cups (divide into 2 - ¾ cups)
White Rice Flour – 1 ¼ cup
Eggs – 12 large
Cream of Tartar – 1 teaspoon
Salt – ½ teaspoon
Pure Vanilla Extract – 2 teaspoons
Almond Extract – ½ teaspoons
Lemon – 1 tablespoon
Preparations:
Preheat oven 325°F. Grease a cake pan.
Mix and set aside: Cream of Tartar and Salt.
Mix and set aside: ¾ cup of Sugar and 1 1/4 cups White Rice Flour.
Beat eggs on low until foamy. Continue beating and add cream of tartar, lemon and salt. Then add the other ¾ cup of sugar. Continue blending until soft peaks are formed. Use rubber spatular to scrape down the edges of the bowel. Lastly, add the vanilla and almond extracts.
Stop blending.
Using a shifter, shift a small around at a time, the 1 ¼ cup of white rice flour and ¾ cup of sugar mix over the beaten eggs. DO NOT stir the batter. Gently fold in the flour and sugar mix, with a rubber spatular. Be care not to over fold, it can cause the batter to deflate.
Our into your greased cake pan.
Put on the middle rack in the over and bake for 35 to 45 mins.
Remove from the oven immediately and place on a cake plate.
Cream Cheese Icing
Cottage Cheese - 2 rounded tablespoons.
Cream Cheese - ½ cup.
Agave - ¼ cup.
Pure Vanilla Extract - ½ teaspoon.
Warm the cream cheese in the microwave. Blend on medium, all the ingredients. With this recipe, it is easy to vary the amount of each ingredient, to taste. Spoon on the top of the warm cake and let it drip down the sides.
1/4 to 1/2 cup of shredded cheese (to your liking)
1/4 to 1/2 cup of bacon pieces (to your liking)
Dash of salt and pepper
Preparations
Mix all together and pour into a greased or paper lined muffin tin and bake at 350 for about 20 minutes or until a toothpick comes out clean.
About Kimberly:
She has an artist flair for cooking. Realizing the need for tasty gluten free receips, she has graciously shared one of her favorites here at In Frame Visual Arts' website.
She says she never measures anything, but we have given guestimated measurements to help you find what works best for you.
Being the good mom that she is and loving to brag on her daughter's skills as a fabulous photographer. She has provided us with Ciara's website link. So while you're enjoying Kimberly's tasty gluten free muffins, check out Ciara's work at: www.capturedbyciara.com
