Awesome sandwich bread

This is probably the best gluten free bread I have ever made. 

  • 1 1/2 cup warm milk (110 degrees)
  • 4 Tbsp honey
  • 2 1/2 tsp yeast
  • 3 cups gluten free flour
  • 1 1/2 tsp guar gum (omit if already in flour)
  •  1 Tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp Apple cider vinegar
  • 1/4 cup grapeseed oil (or any other light oil)
  • 2 lg eggs +. 1 yolk, lightly beaten, room temperature

Stir together warmed milk, honey and yeast. Set aside and allow it to rise 10-15 minutes.

In your mixer  Bowl whisk together the gluten-free flour mix, guar gum, baking powder and salt. 

In a separate container, mixed together the apple cider vinegar and the oil. Slowly incorporate the  eggs while continuing to whisk. 

Add the egg mixture to the dry ingredients in the mixing bowl. Incorporate the yeast mixture into the mixing bowl. 

Batter is going to be sticky and more like batter than dough. Pour into lightly greased bread pan and set aside to rise in a warm spot 20 to 30 minutes.Smooth down the top with lightly wet fingertips.  Do not allow the bread to rise beyond the edge because it will not hold its form. Metal loaf pans help the bread hold its form. It’s best to separate into 2 pans.

Preheat the oven to 375 degrees and bake 30-40 minutes depending on your oven. Cover with aluminum foil if the top begins to brown too quickly. 

Take out of the oven when inserted knife comes out clean and not doughy. Leave in the pan and allow it to cool completely before slicing or it will crumble. 

Blackstrap Molasses Rum Cupcakes

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1 1/4 cup of Blackstrap Molasses Rum
1 1/2 sticks of unsalted butter
1 cup sugar
2 1/2 cups pillsbury gluten free flour blend (does have xanathan gum in it)
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 tsp ginger powder or 1 tbsp fresh grated ginger
2 large eggs, room temp
3/4 cup yogurt or sour cream
1 tsp vanilla bean paste or vanilla extract

Preheat oven to 350 degrees.
Slice up butter into small pats of butter and put in mixer with sugar. Cream until smooth. Add in yogurt, vanilla bean paste and rum. Beat again until smooth.
Mix together in a seperate bowl; baking soda, salt, grated ginger and flour.
Pour in half the flour mixture to the creamed ingredients. Blend well then add remaining amount.
Pour into 24 cupcake papers about 2/3 full and bake for 18-24 minutes until firm.

Frosting
1 lb powdered sugar
3 Tbsp milk
1 tsp vanilla bean paste
pinch of salt
1 tsp grated ginger or 1 tsp ground ginger
1 tsp lime zest
2 sticks unsalted butter

Beat butter until creamy and add in half of the powdered sugar and beat until creamy. Add vanilla bean paste, pinch of salt, ginger, lime zest and milk. Cream until fluffy.