We are part of a family of 11: two girls, seven boys, and mom and dad. We are homeschooled and all love to play soccer. Although we live in the suburbs, we are very into the simplicity of country life. We do not have a tv, microwave, Internet, or dishwasher. We do not eat any fake foods; instead, we eat good and healthy whole foods. In our basement are rows of five-gallon buckets filled with brown rice, dry beans, lentils, organic cane sugar, wheat berries, rolled oats, and sorghum. We make all of our cakes, cookies, pizzas, and breads with the flour we grind in our Wolfgang flour mill. We grow many of our vegetables in our organic garden, which we till by hand, and are trying to get our city to let us have chickens.
For some time now, our mother has gone off all gluten, dairy, soy, and sugar (she still eats honey and molasses). After many experiments and many failures in making her specialized food, we are now able to make bread, muffins, and cake that she likes. When we grind gluten free flours (especially rice) the setting must be very fine or it will feel like you are eating sand. The following recipes we have perfected (to our mom's tastes) through many disappointing failures.
Mom's Bread
Oil and flour three loaf pans
Mix in large bowl:
2-1/2 cups sorghum flour
2-1/2 cups brown rice flour
1-1/2 cups tapioca flour
1/2 cup potato starch
2 tablespoon guar gum
5 tablespoons active dry yeast
3 teaspoons salt
Add and mix well:
6 eggs
3 cups warm water
2 teaspoons vinegar
3 tablespoons honey
Let rise until double in warm oven. Bake at 350°F for 30 to 35 minutes.
Mommy's Muffys
Mix together:
2 cups oat bran
1 teaspoon baking powder
1/2 teaspoon salt
Add and stir:
1 cup coconut milk
2 eggs
1/3 cup honey
1/4 cup oil
Fold in 3/4 cup blueberries
Bake at 425°F for 13 minutes. Makes one dozen.
Sugar-Free Cake
Beat:
1/2 cup oil
3/4 cup molasses
3/4 cup coconut milk
8 eggs
Add:
2 cups flour
2 tablespoons baking powder
2 teaspoons cinnamon
2 teaspoons ginger
Pour into a 9 x 12 cake pan.
Bake at 425°F for 18 minutes.
