Author: Chef S. of Gluten Free Nice France
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Gluten and Dairy Free Breakfast Buns
Breakfast bun time!! The stuffing is made from scrambled eggs, ham and dairy free cheese. The cheese melts during the baking of the buns. This is also a very simple and tasty recipe. You can let the dough rise each time for 1 – 2 hours. The longer you let it rise, the fluffier it…
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Gluten and Dairy Free Curry Buns
Using the pork bun recipe, I tried to make curry buns. The stuffing is made from cut up chicken breasts, carrots, potatoes, and onions. Everything is cooked in a skillet and seasoned with curry powder. This is also a very simple and tasty recipe. You can let the dough rise each time for 1 –…
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Gluten and Dairy Free Coq au Vin
First recipe that is not a baked good. Using gluten free flour and dairy free butter does not diminish the wonderful taste of this. It turns out perfectly every time. Make this recipe your own. Add more ingredients if you want. I try to use caution when dealing with fresh chicken. I change out my…
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Gluten and Dairy Free Pork Buns
Using the dinner roll recipe, I branched out to make pork buns. Nearly any kind of seasoned meat, meat substitute, chocolate or jam could be put into the bun. This is a very simple and tasty recipe. I continued to add more Xanthan Gum even though the flour already had it in it. Equipment: Baking…
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Gluten and dairy free dinner roll
It was time to make dinner rolls. The 8 rolls were made in a Pullman pan. It was very easy and it came out great. And the best part is that it is gluten and dairy free. I bought a new flour called Pamela’s bread mix. It is gluten and dairy free. One other trick…
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Pamela’s gluten free flour
One of my pleasant surprises has been the amount of gluten free flours on the market. Some are made of beans and most are made of rice. One of the easiest to use to make breads is Pamela’s bread mix. This mix has the most rise with yeast and makes the smoothest surfaces on baguettes…
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Easy Gluten Free Baguette
Meet the gluten free baguette. This recipe was tested and tweaked several times to get a smooth inside with a browned outside. The flour is very important. I used Pamela’s gluten free white bread flour (Pamela’s Gluten Free flour blog). Putting a pan of water into the oven is very important to get a nice…
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New Improved Gluten Free Bread
We threw a change-up and changed the flour in the 5 ingredient Gluten Free loaf as it didn’t rise like I wanted. I used Gluten Free buckwheat flour to see if I could get it to soar. This time it turned out looking and tasting more like bread. Next is to make a larger loaf.…
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That’s the yeast of my problems…
My bread wouldn’t rise. Of course it had to be the yeast. I decided to do a simple yeast test to see if the yeast was past its prime. SIMPLE YEAST TEST Using a one-cup liquid measuring cup, dissolve 1 teaspoon of granulated sugar in 1/2 cup warm (110-115°F) water. If you don’t have a…
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What is Xanthan Gum?
Gluten free flour has one thing going against it when one tries to make fluffy cakes and bread, there is no gluten. Gluten is essentially what helps bread rise. Gluten uses the carbon dioxide that yeast produces to make dough rise. Without gluten, there must be something added to the mix that creates this process.…
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