ASD Flour Mix - Gluten Free

I have some friends with allergies and I wanted to start playing with recipes that were gluten free but did not want to buy any fancy ingredients.  I found a blend that worked good for me as a substitute for 1 c. all-purpose flour...

1/3 c. oat flour

1/3 c. white rice flour 

1/3 c. brown rice flour

Lemon Sauce

 1 T. lemon juice

2 T. sugar

**coconut milk or milk substitute

1/2 T. rice flour

Heat lemon juice and sugar in pan 'til dissolved.

Mix flour and coconut milk together.  Mix all in pan and boil until thickened, about 1-2 minutes.

**In my notes I wrote 1 T.  I'm not sure if it should be 1/2 c., 1 c. or one 14-oz can of coconut milk....

Corn Free "Corn Syrup"

Corn FREE – Corn Syrup J

2 cups Sugar
3/4 cups water
1/4 tsp Cream of Tartar
1/8 tsp Salt
    In a big 'ol saucepan with a lid, combine the ingredients and bring them to a boil. Reduce the heat until you reach a simmer and cover for 3 minutes. Uncover and cook until it reaches "soft-ball" stage about 240 degrees. Cool and store in the fridge!

http://funkyfoodallergies.blogspot.com/search/label/substitutions

I kept the lid on and didn’t stir it.   (TRY WITH LID OFF – not stirring)

Cornsyrup consistency @ 16 min.

Softball @ 20 min.

Hard ball @ ___ min

It took 31+ minutes to become almost hard crack

Mindy's Chewy Granola

Mindy’s Chewy GRANOLA

6 c. old fashioned oats

1 c. millet

¼ c. flax seed,

1 c. flaked coconut

½ c. quinoa  

¾ c. honey

½ t. vanilla

 ½ c. oil 

 Mix honey, oil, vanilla. Mix dry ingredients.  Mix all together.  Bake at 200º for 1 1/2 hours. Stir every ½ hour.  Cook in a big roaster pan, no lid. You can use molasses for honey but honey is cheaper.  Some people put in nuts, or sunflower seeds.   You can add raisins or dried fruit after it’s cooked and cooled. 
  Serves  18 ( 1/2 c.),  15 min-prep,  1 ½  hour-cook

Bree's Black Bean and Rice Burritos

BREE’S BLACK BEAN AND RICE BURRITOS J

2 T. salsa, thick and chunky (I like Pace Medium Salsa)

1 3/4 c. water

1 green (or another color) bell pepper, finely diced (can use frozen)

1 can (16 oz) diced tomatoes (not drained), can use 2 c. of diced, fresh tomatoes
1 c. white rice (uncooked) 

¼ t. thyme

¼ t. salt

1/8 t. pepper

1 can (15 oz) black beans, drained and rinsed

8 tortillas

Spray skillet with non-stick cooking spray. Add salsa, water, peppers, tomatoes, rice and seasonings. Bring to a boil, reduce heat to low.  Cover and simmer 15 minutes. Stir in drained beans. Continue to cook on low, covered, for 10 min. or until most of the liquid is absorbed, stirring occasionally.  Serve on tortillas.      

Serves 6-8,  20 min-prep, 30 min-cook

I've also blended it up, spread it out on  a cookie sheet (using a non stick liner),  and cooked it until it was dehydrated and like a chip.  It worked great for hiking and camping!  I might try it in my dehydrator too!

Vanilla Hard Candy

GetSuckered.com is where I've bought my sucker molds and flavoring before and that's where I found the original recipes for hard candy suckers. 

I had a fun challenge making them with no corn-syrup or alcohol based flavorings, I had to tweak them up a bit...  
1/2 c. sugar + 2 T. water = 1/2 c. light corn syrup. 
I used: 1/4 c. vanilla sugar which equals 1 t. vanilla extract. 

Microwave Vanilla Candy - Mindy Style

1 1/4 c. sugar

1/4 c vanilla sugar

2 T. water

 Follow the cooking directions below.

ORIGINAL RECIPE.... 
Delicious Microwave Homemade Suckers Recipe
1 cup Sugar
1/2 cup Light Corn Syrup
1/4 tsp. Get Suckered Candy Oil Flavoring (some flavors less)
drops of Liquid food coloring (as desired)

Microwave COOKING DIRECTIONS...           

Thoroughly mix sugar and light corn syrup in a 4-cup microwave-safe glass measure. Cover with plastic wrap. Microwave on HIGH for 3 minutes and 15 seconds.* Remove from the microwave and carefully remove plastic wrap. Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds.* Remove from microwave, carefully remove plastic wrap and stir. After boiling has ceased, stir in coloring and then flavoring. Pour syrup quickly, but carefully onto prepared cookie sheet or onto prepared hard candy molds (see below). On the cookie sheet, as the sugar mixture begins to cool and harden, you may want to score candy with a large knife to mark squares. Break into pieces when cool. Cool completely. Lightly dust pieces with powdered sugar on both sides, brushing off excess. Break into small pieces. Store in airtight containers between waxed paper or wrap with poly bags.
*Important Note: All microwaves are heat differently. This recipe is designed to work in a standard household microwave with a power rating between 600-700 watts. Mini-microwaves and/or commercial microwaves are not recommended.

UnCheezy Sauce

Mindy and I had fun getting some food ready for camp!!! 

UnCheezy Sauce
4 T. olive oil or preferred oil
5 T. white rice flour
2 ½ c. unsweetened coconut milk or favorite milk substitute
½ t. salt, (to taste)
1/8 t. onion powder or minced, to taste
¼ t. dried mustard, or to taste
1 T. lemon juice- to taste
1/4 t. nutmeg
1/2 t. paprika (for orange color)-optional
1/2 t. turmeric (for yellow color)- optional
1/8 t. garlic powder (optional)

      In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 30 seconds- it will make thick paste- and continue stirring to cook the raw flour taste out of it.  Slowly add in the milk, whisking to blend the flour paste and milk. Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the salt, and onion powder, mustard, lemon juice, nutmeg, paprika, and/or turmeric, and whisk to blend.  Taste test…  Stir and gently heat through for up to 5 minutes.  

Remove from heat and use on pasta, rice, potatoes, vegetables or casserole fillings. 
Makes about 3 cups of UnCheezy Sauce! 

I found this recipe here  and then tweaked it a bit!

We put this sauce on enchiladas!

Millet Mock Cornbread

You may wonder how you can cook up something that resembles cornbread without using corn, milk, or eggs... well, this sure does the trick!

I almost forgot to take the picture.. it was sooo good!

Small batch (4 muffins)

½ T. ground flax

1 ½ T. boiling water  (flax and water replace 1/2 an egg)

4 t. brown rice flour

4 t. tapioca starch

¼ c. millet flour

1/8 t. baking soda

¼ t. cream of tartar

1/8 t. salt

2 ¼ t. sugar

2 ¼ t. oil or butter

¼ c. milk, milk substitute, or water

¾ t. lemon juice

Big batch (16 muffins)

2 T. ground flax seed 

6 T. boiling water  (flax and water replace 2 eggs)

1/3 cup brown rice flour

1/3 cup tapioca starch

1 cup millet flour

1/2 t. soda

½ t. cream of tartar

1/2 teaspoon salt

3 tablespoons sugar

3 tablespoons oil or butter

1 cup milk, milk substitute, or water

1 tablespoon lemon juice

      Directions:

Heat oven to 425 degrees. Mix flax in boiling water and let sit 5-10 minutes. In a mixing bowl whisk together all dry ingredients. In a small bowl mix together all wet ingredients. Pour the wet ingredients into the dry ingredients and mix together thoroughly with a fork into a wet batter. Place a heavy-bottomed oven-safe skillet or cast iron pan with 2 tablespoons of coconut oil or butter in it into the preheated oven for 5 minutes. Allow the oil to get hot enough to sizzle when a drop of water is flicked into the pan. Holding the hot pan with an oven mitt pour the millet bread batter into the pan and spread it evenly around the pan. Place back in the oven and bake for 18-20 minutes until golden brown and a toothpick inserted in the middle comes out clean. Let cool for 10 minutes before serving.

Lemon Poppyseed Muffins - Allergy Friendly

I tweaked this recipe from an ALMOND POPPYSEED BARS recipe I got from a friend in North Dakota...   Replace the lemon juice and zest with 1/2 t. almond extract and 1/2 t. vanilla extract for delicious almond flavored muffins!

Preheat oven to 375 degrees.


1 T. flax + 3 T. boiling water, let set 5 minutes (replaces 1 egg)
3/4 c. sugar
1 T. lemon juice
1 T. lemon zest
1/2 c. water (replaces milk)
1/4 c. pumpkin puree (or oil  or... applesauce or bean puree)
1 T. oil (I used canola)
         Mix the above ingredients well.

1 1/2 t .poppy seeds
1/3 c. brown rice flour  (The rice and oat flours replace 1 c. all-purpose flour)
1/3 c. white rice flour
1/3 c. oat flour
dash salt
1/4 t. baking soda   (baking soda and cream or tartar replace 1 t. baking powder)
1/2 t. cream of tartar
         Mix together the dry ingredients.
 Add to the mixed wet ingredients and mix well. 
Pour into greased cupcake tins or a greased 8x8 pan.  
Cook about 25 minutes in a preheated 375 degree oven.

Mine made 11 cupcakes.  

ENJOY!

ASD Snickerdoodle Cookies

Gluten Free, Dairy Free, Soy Free, Egg Free, Corn Free

1 T. ground flax in 3 T. boiling water (equals one large egg)
3 T. canola oil (or 1/4 c. butter or shortening)
1/4 c. pureed beans (or 3 T. oil or 1/4 c. butter or shortening)
3/4 c. + 1 T. sugar
3 T. vanilla sugar (or use 3/4 t. vanilla extract and 3 T. sugar)
1/2 c. oat flour
1/2 c. brown rice flour
1/2 c. white rice flour
1/4 t. salt
1 t. baking soda
1/2 t. cream of tartar

     Preheat oven to 350 degrees. Mix flax and boiling water, set aside for 5-10 minutes.  Mix oil, beans, and sugar. Add flax mixture.  Mix dry ingredients.  Add wet and dry ingredients. 
     Drop by tablespoon size into ¼ c. cinnamon and sugar mixture and coat well. Place on cookie sheet 1” apart.
      Cook at 350º  for  10 min= soft, won’t look done, let cool and will be gooey; or cook 12 min = crispy.   Let sit on sheet 1 minute then move to rack or towel to cool.      
                                         Serves  32 (1T.) ,   20 min-prep,  10-12  min-cook per pan, total time 50 minutes

Basic Allergy Friendly Substitutions

These are the main substitutions I use for my allergy-friendly recipes!

4 T. butter = 3 T. oil
4 T. butter = 2 T. pureed beans + 1 1/2 T. oil

1 T. oil = 3 T. ground flax

1 egg = 1 T. ground flax in 3 T. boiling water (let sit 5-10 min)

1/4 t. vanilla extract = 1 T. vanilla sugar

1 t. baking powder =  1/4 t. baking soda + 1/2 t. cream of tartar

1 c. Cookie flour = 1/3 c. oat flour
                               1/3 c. brown rice flour
                               1/3 c. white rice flour

1 c. Bread flour = 4 T + 2 t.white rice flour
                             1/3 c. brown rice flour
                             2 T + 2 t. potato flake flour
                             2 T. + 2 t. tapioca starch
                             2 t. ground flax

Cook on parchment paper instead of spraying pan.

Powdered Sugar = 1 cup sugar  and  1 T tapioca starch (optional).  Place in blender or food
                              processor.  Blend for a minute or so. 

Vanilla Sugar

My friend can't have vanilla extract because it's made from alc0hol derived from wheat. - who'd've thunk?

I remembered that my sister-in-law brought back Vanilla Sugar from Germany and I found that I can make my own and use it in place of Vanilla extract.

I bought a couple vanilla beans and sliced them vertically a few times.
I put 2 c. plain white sugar and one vanilla bean in a quart canning jar and labeled it Vanilla Sugar 1. I repeated the process, labeling it 'Vanilla Sugar 2'. I shook the jars once daily for 2 weeks until the sugar had taken on the flavor of the Vanilla bean.

 1 T. vanilla sugar = 1/4 t. vanilla extract

2 T. vanilla sugar = 1/2 t. vanilla extract

4 T. vanilla sugar = 1 t. vanilla extract   

 If the recipe called for 1 t. vanilla extract and 1 c. sugar, I'd use 1/4 c.(4 T.) vanilla sugar and 3/4 c. plain white sugar.

    After I used up the first bottle of Vanilla sugar, I dumped the "Vanilla Sugar 2" sugar into 'Vanilla Sugar 1' and kept the vanilla bean out.
I then filled up "Vanilla sugar 2" with 4 c. sugar and both vanilla beans.  I shook it a couple times a week and voila!!!   I use up the sugar in jar-1 while the other jar is getting flavored with both vanilla beans! 

My research shows that the beans should keep flavoring sugar for at least a year. 

When it's not flavoring them anymore, its time to get new beans.

Try it on oatmeal, in cookies, pancakes, etc!

I'm gonna use it to make Vanilla hard candies!

Let me know how you use it!

...

Honey Cookies for Mindy

After making some REALLY good Ginger Snap Yummies 'cookies' I realized that honey and molasses should be very similar in a recipe, other than the taste.. So I checked out a few 'honey-cookie' recipes, tweaked them a bit and voila....  #2 is our favorite with the best texture and flavor!   
#1 was a little too, like a granola bar and not very sweet.
#3 was pretty dense and more gooey/chewy.

I baked them all on my pampered chef stone. I pressed some to make them 1/2 the thickness of the ball after I'd placed them on the cookie sheet and others I left as just a ball of dough.. I'd suggest just leaving them as a ball of dough as they were a little more fluffy and cooked in the same amount of time.  I did chill all the dough for 12 hours... just worked out with my schedule that way. 

They're still Gluten-free, Soy-free, Dairy-free, Egg-free, Corn-free,.. etc. :)

#1  based on this Honey-Oatmeal Cookie recipe

2 T + 1/2 t. canola oil or 3 T. butter - room temp
1/4 cup brown sugar 

1/4 cup honey

1 T. flax, ground + 3 T. hot water - let set 5 minutes

1 T. water

2 2/3 T.  of each: white rice flour, brown rice flour & oat flour  

1/4 t. salt

1/2 t. cinnamon

1/4 teaspoon baking soda

1 1/2 cups rolled oats (oatmeal)

1/2 c. raisins or chopped dates, figs, currants, chocolate chips, chopped nuts, etc (optional)

   Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick cooking spray or use Parchment Paper.  
   Mix together the butter or oil, brown sugar, honey, flax mixture and water thoroughly.

   Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen.   Cover and refrigerate for at least 2 hours.

    Drop by heaping Tablespoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.   YIELD: 30 Cookies

#2 is based on this Soft-Honey-Cookies recipe

1/4 cup vanilla sugar

2 tablespoons canola oil

1 T. flax, ground + 3 T. hot water - let set 5 minutes

3 tablespoons honey

6 T. each.. white rice flour, brown rice flour & oat flour

1/4 teaspoon baking soda

1/4-1/2 teaspoon ground cinnamon

1/8 teaspoon salt

     In a small bowl, beat sugar and oil until blended. Beat in flax mixture, beat in honey. Combine the flours, baking soda, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
     Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 350° for 8-10 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container. Yield: 16 cookies.



#3 is based on this Old German Honey Cookie Recipe

3/4 cup white sugar
1/4 c. vanilla sugar
1 c. shortening,melted or 3/4 c. oil
1 cup honey
2 T. flax in 6 T. hot water - let set 5 minutes
1 teaspoon baking soda
1 1/3 c. each: white rice flour, brown rice flour & oat flour
1/2 t. ground ginger
1/2 t ground cinnamon


In a small bowl, beat sugar & oil until blended. Beat in flax mixture, beat in honey. Combine the flours, baking soda, cinnamon, ginger and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours.
Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 350° for 12-15 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container. Yield: 48 cookies.

Remember:   1 T. flax, 3 T. hot water = egg

Ginger Snap Yummies (cookies) - Allergy Friendly

3/4 c. bean or pumpkin puree (replaces butter, coconut butter, or shortening)
1 c. sugar
1 T. ground flax in 3 T. boiling water. Let set 5 minutes    (replaces 1 egg)
1/4 c. molasses
2 t. baking soda
2/3 c. white rice flour   (the rice and oat flours replace 2 c. all-purpose flour)
2/3 c. brown rice flour
3/4 c. oat flour
1/4 t. salt
1 t. ground cinnamon
1/2 t. ground cloves
1 t. ground ginger

Cream beans or pumpkin with sugar. Add flax mixture and molasses. Beat well. Mix remaining dry ingredients together then mix with wet ingredients and beat well. Put in freezer for 5-15 minutes.  Shape into small (1 Tbsp.) balls and dip or roll balls in 1/3 c. sugar and put on parchment lined baking sheet. Use a fork to gently press ball until  it is 1/2" thick.
Bake at 375 for 10-12 minutes.  Transfer to cooling rack to cool.   Makes 42 cookies.

These cookies are soft, flavorful, & holy cow.... they're awesome!  I wanna go eat more!!!

  Who would've thunk that these cookies could taste so good and the texture rocks too! 

 See, God still gives us little miracles!  It's cookies that taste great and are allergy friendly!

Make some cookies and share some goodness with others!

Cinnamon Oatmeal Cookies (Gluten free, egg free, dairy free, soy free)

This recipe was adapted from Butter Bean Cookies
 
1 cup rolled oats,original
6 T. white rice flour
5 T. + 1 t. brown rice flour
2 T + 2 t. ground potato flake flour
2 T. + 2 t. tapioca starch
1 t. ground flax
3/4 tsp baking soda
1/2 t. cream of tartar
1/4 tsp cinnamon
1/8 tsp. ground cardamom
5 T. pureed beans or ½ cup canned white beans, and 1 T. liquid, reserved
1/2 cup white sugar or (1/4 c. white and 1/4 c. brown sugar)
1/4 cup fresh apple puree or unsweetened applesauce
2 T. vanilla sugar or ½ tsp vanilla extract
1/2 c. vegan chocolate chips
1/8 tsp. salt

Preheat oven to 350F. Grease a large cookie sheet.    

 Blend 3/4 cup of the oats in a blender or food processor until crumbly but not powder. In a bowl, mix all the dry ingredients (except the remaining 1/4 c. oats) and set aside.

In a blender or food processor, mix the pureed beans, applesauce (puree), sugar, vanilla extract (vanilla sugar) and mix until smooth. Pour wet mixture into dry mixture and stir about 10 times. Add chips, remaining 1/4 cup oats and the rest of the bean liquid, stirring until combined. If the mixture is too wet, add more oats. If it's too dry, add a little water. Drop tablespoons of batter onto the cookie sheet, leaving an inch of room between each. Bake 15 minutes, until edges are just turning light brown and middles are firm. They will firm a bit more as they cool. Check the bottoms to make sure they are golden brown.


My parents said... " I was surprised, they were good, the flavor is really good. They're heavier, not a real light cookie, pretty dense and good.   I've tasted cookies made with rice flour and these were really good.... yep, that's right!"

Mindy's Enchiladas

These enchiladas are 100% Gluten Free, Dairy Free, Chicken Free, Soy Free, Nut Free, Garlic Free, Chili Free, Corn Free....

    Now you're probably wondering if they taste like cardboard and surprisingly, they're delicious! 

Start with 8 homemade Oat and Rice Tortillas (Click for the recipe)


Enchilada Sauce:
1 1/2 t. cumin
1/4 t. oregano
1/2 c. chopped onion
1/2 c. red bell pepper
15 oz. diced tomatoes
Optional... 1 clove garlic, minced
Optional... 4 oz can drained chili's, diced
Puree in a blender and then simmer to heat through.

Cook 1 lb. of lean hamburger and drain excess fat.
1 c. black beans drained and rinsed (1/3 c. dry beans = 1 c. cooked)

Place 1/2 c. of Enchilada Sauce in the bottom of a 9x9 baking dish.
Set aside 1/2 c. of Enchilada Sauce.
Lay all 8 tortillas on the counter and evenly spread the hamburger, beans and remaining Enchilada Sauce over each tortilla.
Roll up each tortilla and place them next to each other in the pan.
Pour the reserved 1/2 c. of sauce over the top and spread out.
Bake in a preheated oven at 350 for 30 minutes or until thoroughly heated through.

Tah-Dah! Tu-duh... Voila!   Task accomplished!

NOTE:  The Enchilada picture above was made in a 9x13 pan with:

 16 tortillas (a double batch) 

1 batch of Enchilada Sauce

1 1/2 lb of hamburger

and no black beans.

They actually reminded me of Tamales!

Doctrine and Covenants 89:14
All grain is ordained for the use of man and of beasts, to be the staff of life

...

Oat and Rice Tortillas

I've been experimenting with Gluten Free recipes and came up with a good tortilla recipe! I made 5 different tortilla versions and My Soldier and I both picked this one. It's simple and the tortillas are bendable and taste good!  

.....UPDATE..... 

We found an even better way to make them :) 

Before you cook the rice (blend it up) then cook it using the amount of water the recipe called for. It will be like cream of rice cereal.

BROWN RICE AND OAT TORTILLAS
½ c. brown rice, blend until fine (not flour) in a blender
1 ¼ c. water
2 t. oil
¼ t. salt
Place all the above ingredients into a pan, bring to boil, then simmer for 10-20 min (or until soft).
Mix in ½ c. oat flour (or more) until it’s a soft dough.  Divide dough into 8-10 balls.
10 balls will create 6" tortillas.

If using this updated version, skip to **SHAPING THE TORTILLAS**  below and continue following the directions... :)

Original Recipe using pre-cooked rice:
INGREDIENTS for 4 large or 6 medium tortillas
 1 c. cooked white or brown rice (a great way to use up leftovers)
1/4 c. water
4 t. oil
1/2 t. salt

1-1 1/4 c. oat flour

     Put cooked rice, water, oil, and salt in a blender and puree.

Scrape it into a bowl and slowly add the oat flour until it isn't sticky any more. 

Now divide the dough into 4-6 balls.

****SHAPING THE TORTILLAS****

 Divide into balls and place on counter with bowl upside down over them so they don't dry out.

      Use a cleaned, plastic cereal bag, open it up so it's flat, wash and dry it. (It's reusable)   Sprinkle a little oat flour on one side and place a ball of dough that you've pressed with your fingers into a 3-inch circle. Sprinkle a little more oat flour on top and fold over the plastic.

 Now using a rolling pin, roll it out into a 8-inch circle. (I like to lift up the plastic after each time I roll the rolling pin back and forth. It helps it roll out more even and come off easier!)

    Carefully lift off one side of plastic, turn it over and repeat with the other side. (I like to peel off one side of plastic and place the tortilla on one hand, using the other hand to carefully peel off the plastic) 

 Cook on a medium-hi skillet or 350 degree griddle for 1 minute, turn over and cook again for 1-2 minutes. Place in a tortilla warmer or on a plate and cover with a clean dish towel until ready to serve.

Hope you enjoy them!

Try out some delicious NON-Dairy, Gluten, Egg, Soy, Nut, Chicken, Garlic, Chili, etc. Enchiladas! 

'Mindy's Enchiladas' reminded me of tamales and were delicious!

Click here for Mindy's Enchilada Recipe

Daniel 1:12    Prove thy servants, I beseech thee, ten days; and let them give us pulse ( foods made of seeds, grains, etc.)  to eat, and water to drink....

Mindy's Gluten Free Bread

I recently met a girl named Mindy who can't eat gluten, yeast, dairy, corn, soy, chicken, vinegar, and more.  HOLY COW, right?   Now my favorite food in the whole wide world is homemade bread and since I love to play with recipes I was bound and determined to find/create a recipe for bread that she could eat.   Now when I say bread, I didn't want it to be muffins, I wanted B-R-E-A-D!!!
      
My first attempt ....
I'd researched all the things that you could substitute for white flour, milk, yeast, and eggs.  Basically I could use any of the following:  bean flour, rice flour, potato starch, oat flour, knox gelatin, flax, mashed potatoes, pureed beans, baking soda and lemon juice, but wasn't sure how much of each would work.  I couldn't find a bread recipe, only muffins so that's where I decided to begin. I took a generic muffin recipe and with my substitutions from above (things I had in my own kitchen) I made what turned into a mashed potato/bean blob. -TRASH

My second attempt ...
I tried a recipe that I'd found online and just substituted ground oat flour for the white flours and water in place of the milk...  YUCK... Have you ever had plain oatmeal with nothing on it?  Yep, that was basically what it was.

 Attempt number three!
  OK, so I was still determined. I studied a little more, and after church I decided to look for a recipe online again!  I decided to use brown and white rice flour, ground flax and ground oats. This should give me a variety of flavor since I already knew plain oats was nasty and I'd read that white rice was pretty bland as well.   I used honey, salt, baking soda and cream of tartar (in place of baking powder), and regular milk with the assumption that I could substitute it easily with Mindy's coconut milk if it worked out!  I also didn't want to make a huge batch in case this flopped so I divided the recipe into sixths or something like that and put it in my little omelet maker.  (I didn't want to heat up the oven for 1 muffin).     and..... This time God blessed me with a good recipe.. :) Thank You!
   I turned out to be moist, soft, flavorful, slightly crumbly but I was able to slice it like BREAD :) !!!!!
I could eat it in a slice and it didn't just fall apart or resemble a blob! Did I really have a winner or was it a lucky fluke?     I  tried it again, just to make sure I could repeat the goodness, this time I put them in muffin tins in the oven.  Yeah!!! I had wonderful results again!  The only bad thing is.. well I don't know if it's a bad thing, but, they're very addicting and I had fresh black raspberry jam that made them even more delicious!

The fourth test! 
OK, yesterday I went shopping and I'm finally prepared to make it for Mindy!!!    I've got gluten free oats, coconut milk, and all the other ingredients that Mindy CAN eat...        Here's how it went!
I used my little Tribest blender to grind up the flours, baked it and took it to her.....

  SUCCESS!!!!  She liked it! :)

The Finale
At our Church women's Relief Society activity last night, I brought some bread for Mindy.  If you know me I can't leave a recipe alone and.... yep I tweaked it a bit more. I'd read more about using potato flour, not potato starch, but ground up potato flakes in bread.  It helped the bread hold together and be more moist! Another lady was there who also can't have gluten. I asked how this bread compared to other GF bread, since I've only had what I've made experimenting above...  She said it was really good and didn't have that nasty gritty rice flavor!  YEAH!!!!!!!

Here's everything I used to make the recipe! ENJOY!

  Mindy's Gluten Free Bread

1 c. oat flour (use instant, regular or steel cut oats)
3 T. ground flax
3 T. potato flour (ground potato flakes)
1/2 c. brown rice flour
3/4 c. white rice
1-1/4 t. baking soda
2 t. cream of tartar
1/2 t. salt
2 T. lemon juice
1 T. olive oil
1 c. coconut milk
3 T. honey

Preheat the oven to 400 degrees. Oil a 1.5 qt. bread pan or 12-18 cupcake tins (I used olive oil)

Mix the dry ingredients.
The different flours shown are... (clockwise starting with the dark brown) flax, brown rice, white rice, oat, potato.


Mix the wet ingredients (left).


 When the oven is preheated, combine the wet and dry ingredients and pour into an oiled pan.



Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack or towel! Slice when cool.


  There are no preservatives in this bread and I was told last night that GF bread loses a lot of its flavor by the next day and becomes hard and stale quickly. To preserve freshness, slice the loaf and place each portion in a freezer bag in the freezer. Thaw each piece as you want it by putting it in the microwave for 10 seconds.

What I'm going to try next time....    Line a 1.5 qt bread pan with Parchment Paper.  This should prevent it from sticking to the bottom of the pan and crumbling before we get it out!

Please let me know your results or any tips that could help me. 
My next challenge will be to make cookies for Mindy!