1 c Brown rice flour +

-additional for dusting -loaves 1 1/2 ts Granulated yeast

2 Tesapoons sugar

1 1/2 c Warm water (110F)

1 c Corn flour

1/2 c Cornstarch

2 ts Xantham gum powder

1 To 1 1/2 teaspoons salt

2 lg Eggs, at room temperature

1 tb Corn oil

Heres a couple of off beat bread recipes I thought might interest you. This and the following recipe are wheat free breads. Combine 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure; stir to combine, then let rest in a warm place until doubled in volume, about 10 minutes. Line a large baking sheet with parchment paper and draw two 8-inch circles on it. Combine remaining 1/2 cup rice flour, corn flour, cornstarch, xanthan gum powder and salt in a large bowl; mix to blend. Beat eggs lightly; set aside 1 tablespoon for brushing tops of loaves. Add remaining 1 cup warm water and the corn oil to beaten eggs. Using a wooden spoon, stir egg and yeast mixtures into flour and beat until smooth. Using a rubber spatula, spread soft dough into circles on marked parchment paper, heaping it up slightly in the center. Cover loaves lightly with greased plastic wrap and let rise until doubled in bulk, about 1 hour. Preheat oven to 425F. Beat a few drops of water into the reserved beaten egg and brush over loaves. Dust lightly with rice flour. Using a razor blade, slash tops of loaves into a large diamond grid pattern. (Use an up-and-down cutting motion rather than dragging the blade through the soft dough.) Bake for 20 minutes, until well browned. Makes two 8-inch diameter, 11-ounce loaves. PER SERVING (1/8 of a loaf): 90 calories, 3 g protein, 16 g carbohydrate, 2 g fat (0 g saturated), 26 mg cholesterol, 142 mg sodium, 1 g fiber. From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.

Posted by Stephen Ceideberg; August 19 1993.

1 3/4 c ALL-PURPOSE FLOUR

1/4 c SUGAR

2 tb BAKING POWDER

1/2 ts SALT

1 EGG

3/4 c MILK

1/3 c COOKING OIL

IN A LARGE MIXING BOWL STIR TOGETHER THE FLOUW, SUGAR, BAKING POWDER AND SALT. MAKE A WELL IN THE CENTER. COMBINE EGG, MILK AND OIL. ADD EGG MIXTURE ALL AT ONCE TO FLOUR MIXTURE. STIR JUST TILL MOISTENED; BATTER SHOULD BE LUMPY. GREASE MUFFIN CUPS OR LINE WITH PAPER BAKE CUPS; FILL 2/3 FULL. BAKE IN A 400 DEGREE OVEN FOR 20 TO 25 MINUTES OR TILL GOLDEN. REMOVE FROM PANS; SERVE WARM. MAKES 10 TO 12 MUFFINS. VARIATIONS ADD: BLUEBERRY: COMBINE 3/4 CUP FRESH OR FROZEN BLUEBERRIES, THAWED, AND 2 TABLESPOONS ADDITIONAL SUGAR. APPLE-RAISIN: STIR IN 1/2 TEASPOON GROUN CINNAMON INTO FLOUR MIXTURE. FOLD 1 CUP COPPED PEELED APPLE AND 1/4 CUP RAISINS INTO BATTER. JELLY: SPOON 1 TEASPOON JELLY ATOP BATTER IN EACH MUFFIN CUP BEFORE BAKING. DATE-NUT: FOLD 2/3 CUP COURSELY CHOPPED PITTED DATES AND 1/3 CUP WALNUTS OR PECANS TO BATTER. CHEESE: STIR 1/2 CUP SHEDDED CHEDDAR OR SWISS CHEESE INTO FLOUR MIXTURE. BANANA-NUT: DECREASE MILK TO 1/2 CUP. STIR 1 CUP MASHED BANANA AND 1/2 CUP CHOPPED NUTS INTO BATTER. PUMPKIN: INCREASE SUGAR TO 1/3 CUP. ADD 1/2 CUP CANNED PUMPKIN TO EGG MIXTURE. STIR 1/2 TEASPOON GROUND CINNAMON AND 1/2 TEASPOON GROUND NUTMEG INTO FLOUR MIXTURE. STIR 1/2 CUP RAISINS INTO BATTER. CRANBERRY: COURSELY CHOP 1 CUP FRESH OR FROZEN CRANBERRIES AND COMBINE WITH 1/4 CUP ADDITIONAL SUGAR. FOLD INTO BATTER.

1 c Sugar

1/2 c Butter

2 ea Eggs

1 c Milk

1 c Molasses

2 1/2 c Flour

1/2 ts Soda

1 tb Ginger

Preheat oven to 350 degrees. Grease a shallow pan. Cream sugar and butter. Add eggs, milk and molasses, mixing thoroughly. Sift flour, soda and ginger. Sift again into creamed mixture. Beat well. Pour into pan. Bake 45 mins. 16 pieces.

—————————LISA CRAWLEY TSPN00B————————— 8 Bacon slices

1 1/3 c Cake flour

1 1/2 tb Sugar

1 ts Salt

2 1/2 ts Baking powder

1 Egg

3/4 c Milk

1 tb Bacon fat

Saute bacon til crisp, and chop fine. Sift flour, sugar, salt and baking powder together. Add the bacon. Combine the egg, milk and bacon fat, and blend into the first mixture. Pour into buttered muffin tins, one-third full, and bake in a hot oven (425) for 15-20 minutes. FROM: KATE SMITHS “COMPANYS COMING”

COOKBOOK —- Lisa Crawley TSPN00B

3/4 c AM Barley or Buckwheat Flour

3/4 c AM Whole Wheat Flour

2 ts Non-alum baking powder

2 ts Sea salt (optional)

1/4 c Raw honey

1 Egg; beaten

-OR- egg replacer 1/2 c AM Unrefined Vegetable Oil

1 c Fresh milk or water

-OR- milk substitute 1/2 c Pecans

Combine dry ingredients. Mix liquid ingredients thoroughly. Add dry ingredients. Stir until moist, but not smooth. Stir in pecans. Fill well-oiled muffin cups 2/3 full. Bake at 350 F. for 15 minutes. (Yield: 24 small or 12 large muffins) Source: Arrowhead Mills “Whole Grain Muffins” tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

1 1/2 c Sugar

1/2 c Liquid shortening

1 1/2 c Milk

2 tb Vanilla

3 c Flour

2 ts Baking powder

1 c Chocolate chips

1 cn Cherry pie filling

Topping: 1 c Bisquick

1/2 c Sugar

1/4 c Butter or oleo

1/2 c Chocolate chips for garnish

Recipe by: Inn recipes Beat eggs, add sugar, shortening, milk & vanilla. Then add flour & baking powder. When well mixed add chocolate chips. Pour into a large greased baking pan. Drop cherry pie fill by the tsp. in even rows into the batter. Topping: Blend with a pastry blender to form loose crumbs. Sprinkle over top of cake and garnish with chocolate chips. Bake at 375 for 50 min. to 1 hour until golden brown.

This recipe is featured in Favorite Recipes of Inns of the Gettysburg, Pennsylvania Area Innkeepers. Bechtel Victorian Mansion Bed & Breakfast Inn East Berlin, Pennsylvania.JM —–

1 pk Yeast

3 c Whole wheat flour

1/2 c Kelloggs Bran Flakes

(or eqivalent) 3 tb Gluten (optional)

1 ts Cinnamon

1 c Plus 1 Tbs apple juice,

Warmed 1/2 c Applesauce, warmed

1 Golden delicious apple,

Grated with skin (measures About 1 1/4 cups) Put all the ingredients into pan in the order listed, select whole wheat and push start

1/2 c Shortening

1/2 c Sugar; granulated

2 Eggs; lg

1 1/2 c Unbleached flour

1 t Baking soda

1 t Baking powder

1/2 t Salt

3/4 c Oats; quick cooking

1 c Apples; finely chopped

2/3 c Cheddar; sharp coarse grate

1/2 c Pecans; chopped

3/4 c Milk

Apple slices; * Butter; melted Cinnamon-sugar mixture * You should have 12 to 15 thin slices of unpeeled red apple for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown.

1 1/2 c Flour

2 Eggs

1 1/2 ts Baking powder

2/3 c Dark brown sugar; packed

1/2 ts Baking soda

1/2 c Vegetable oil

1 ts Cinnamon

1 1/2 c Finely grated carrots

1/4 ts Salt

1 c Buttermilk

1 1/4 c Bran

1 ts Vanilla

1/2 c Currants

12 Date halves.

Preheat over to 350. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and In a large bowl beat eggs lightly; add brown sugar, vegetable oil, carrots Bake 25-30 minutes untill muffins pull away from sides of the pan. Makes 12-14 muffins Pam Star Converted by MMCONV vers. 1.10