BREADS MUFFINS BISCUITS

BREADS, PIZZA, AND BISCUITS

BREADS

2 TBSP  Agave or Tapioca syrup
1 1/4 Cup yogurt
1 tsp lemon juice or apple cider vinegar
1/4 cup olive oil
2 large eggs or 3 medium eggs
2 tbsp xylitol
1/4 cup dry milk or other substitute ( cocounut )
1/2 tsp baking soda
1 tsp baking powder
1 tsp sea salt
3 cups Bonnie's Mix
1 packet dry yeast

Bloom yeast in warm water with sugar. Allow to develop for 15 minutes. If yeast does not bloom, toss it out and start with new yeast.
NOTE: yeast will not bloom properly with agave. In  your mixer bowl whisk the eggs, yogurt, olive oil,and lemon juice/vinegar then the yeast. This mix will thicken a bit and have a lighter texture as you mix. Add the baking powder,salt, and soda and whisk to blend.  Now switch to the mixer, and using a paddle attachment, gradually add the flour. Dough should be sticky and very thick. Scoop into a well oiled loaf pan, cover with plastic wrap and let rise in a warm spot for an hour minimum. Bake at 350 for 55-70 minutes, until internal temp reaches 205. Cover with foil after first 10 minutes, as the bread tends to brown very quickly.

Sandwich Bread ( recipe 2 )
•1/2  c. coconut flour, sifted to lighten and remove lumps
•1/4 c. quinoa flour ( plus up to another 1/4 cup depending on humidity )
•1/4 c. flax meal
•1 tbsp Xanthum Gum
2 tsp. unflavored gelatin powder
•2 tbsp arrowroot
•1/2 tsp. baking soda
•1 tsp gluten-free baking powder
•1/2 tsp salt
•1 tsp. onion powder
•3 tbsp sesame seeds
•7 eggs, beaten
•1/4 c olive oil
•1 tbsp lemon juice or apple cider vinegar
•1/4 c. melted butter
 •1/4 melted coconut oil
•2 tbsp sour cream or Greek yogurt

1.Combine dry ingredients reserving 1 tbsp sesame seeds for on top
2.Beat eggs, sour cream, vinegar/lemon juice, and olive oil till smooth and slightly thickened. Mix in the butter and coconut oil. Set aside
3.Mix together all dry ingredients in a medium mixing bowl or stand mixer bowl. Slowly mix in the wet ingredients.
4.Pour into an oiled or buttered loaf pan
4.Bake at 325 for 40-50 minutes.Internal temp should hit 200 degrees

Remove from oven, and  brush some melted butter on top.Let cool before slicing if you can wait :)

PASKA BREAD

Follow the basic bread recipe with these changes:

Eggs – increase to 7

Add 6 of Xyltol or 4 Tbsp Agave / Tapioca syrup

Increase Bonnie’s Mix to 3 ½ cups

Bake in buttered round pan ( springform is my favorite )

Raisins may be added . If you do, plump them in warm water first. Roll them in flour mix before adding them to the mix to prevent them from settling to the bottom of the loaf while baking

TORTILLA MIX ( enough for 2 batches )

·         3/4 c white Chia Seed 

·         3/4 c quinoa  flour

·         11/2 cup almond flour or meal

·         1/2 cup tapioca flour

·         1/4 cup  coconut flour

·         1 tsp baking soda

·         2 tsp baking powder

·         1 tsp salt      

Mix well to combine, store in frig or freezer in a ziptop bag or plastic freezer container

To make one batch begin by mixing together in a medium mixing bowl

• 1 3/4 cup mix
• 1 tsp adobo or your preference of spices ( cilantro, garlic, etc )
• 1 tsp olive oil
• 2 tsp lemon juice or apple cider vinegar
• 1/2 cup almond or coconut milk ( soy is ok too )
• 1/2 cup  warm water
  
  Mix with paddle until combined. Continue to mix another 2 minutes to lighten the dough.
  Divide dough in half, wrap in plastic and let rest in refrigerator for at least an hour
  Each half can be divided into 3 portions. Flatten and roll with either a rolling pin or a tortilla press ( easiest between parchment or plastic )
  Preheat oven to 375
  Measure a piece of parchment paper long enough to fit your cookie sheet
  Sprinkle some of the tortilla mix on the paper, then place the 3 portions on top. Dust with more mix, cover with another piece of parchment
  Flatten with rolling pin or use a heavy drinking glass or even a bottle to flatten. If you have a tortilla press, flatten between plastic then sandwich between parchment and place on baking sheet
  
  Bake at 375 for about 8 minutes until just starting to brown
  Let cool before removing the paper

LEFSA AND FLATBREAD

Part of my ancestry traces to Sweden  Polish and Swedish and French ( at least that's what I'm told, but it sure makes it interesting around the dinner tablee ! )
 Here are a few recipes to try out. Great with butter and cinnamon sugar ( traditional ) or sour cream and salmon but will also double as a pizza crust or wrap when needed

1 cup plain mashed potatoes 
1 tbsp cream
1 tbsp butter - soft
1/2- 3/4  cup Bonnies Mix I
non stick pan, coconut oil or butter to  coat the pan as needed

Mix potaotes cream and butter until smooth. Stir in the flour mix until no longer sticky, Depending on the humidity it may take slightly more. Divide into 6 portions, roll out on parchment using a piece of saran wrap or another piece of parchment. Cook over medium heat in a non stick pan much like a pancake. Turn and lightly brown on both sides. Serve hot with butter and cinnamon sugar.