Stuffings I Have Loved

[blacksquirrel]

So I said I haven't been cooking new foods, and that's largely true since I got back from break. But before that, last term I was having a wonderful time experimenting with homemade stuffings which I totally fell in love with, so much so that for New Years I made a bounteous trio of stuffings in both gluten and gluten-free versions with homemade

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[blacksquirrel]

Thanks :)

In this cornbread recipe I use my standard mix (I set out the measuring cups that I would fill with wheat flour and just fill in descending order with the following - using approximation by sight - mostly [like 1/3] brown rice flour, then sorghum, then cornmeal, then almond meal - I then add 1 or 2 Tbsp of tapioca starch and 1 or 2 tsp of xanthan(sp?) gum)

For regular bread or rolls I use this recipe:

3 large eggs (lightly beaten)
1 tsp. apple cider vinegar (optional - it's the same without and leaving it out might help rising - or it might add flavor - your call)
3 Tbsp. olive oil
1-1/3 cps milk
1 Tbsp. + 1/4 tsp. molasses
1/2 cup sweet sorghum flour
1/2 cup corn meal
1 cup brown or white rice flour
1/2 cup tapioca flour
1/2 cup corn starch
4 tsp. xanthan gum
3 Tbsp. brown sugar
1-1/2 tsp. salt
2-1/4 tsp. active dry yeast

For a bread machine:
Combine the liquid ingredients and pour into bread machine pan. Combine the dry ingredients except for the yeast and add those to the pan. Make a little well in the top of the dry ingredients and pour the yeast in there.

Bake the bread on the normal/white cycle. Check when it starts kneading and scrape down any ingredients that stick to the sides with a rubber spatula. Remove the bread to cool on a rack when it’s done baking.

For the oven:
Dissolve yeast in warm milk and brown sugar - set aside. Combine dry ingredients, then add wet ingredients and foaming yeast mixture. Stir vigorously. The dough should be *extremely sticky*. Place somewhere warm to rise 1-2 hours.

Place dough in a greased pan or divide between greased muffin cups for rolls (this also works well in a heavy cast iron dutch oven with a lid to make a crusty boule). Place somewhere warm to rise again 1-2 hours.

Bake at a temperature for some time - really, I just guess, or put it in with other things already cooking. For the crusty boule a very high temperature is usually suggested. For rolls like 10 minutes at 350 is usually about right. Be sure to check them often - and take out one roll when they start to brown because they can burn on the bottom really easily.

This is the best gluten free bread I've had - let me know what you think if you try it! One other thing to note - it goes bad really fast - as do all the GF baked goods I've made. You have like 1-2 days out of the fridge or a week in.

[killing_rose]

Over a year later, I have finally had the chance to make several loaves. (I did not have access to sorghum, due to a severe lack in both my college town
and Anchorage. As the local Fred Meyer's here in Anchorage finally started carrying it, I got to play with bread.)

And oh my. It's fantastic. Thank you so much for sharing the recipe.

[blacksquirrel]

Oh, hey. Glad you were able to try it and that you enjoyed it! It took a long time for me to find a recipe that worked, so I'm more than happy to pass it on!