Favorite All Purpose Gluten Free Flour Blend

Wow, is that a mouthful or what.  Anyway, I love the bread from The Whole Life Nutrition (I add eggs  and end up making three loaves) and have found that making up a huge batch of the flour mix that she uses works just about right for many of the everyday things I like to do.  I do exchange cornstarch for the potato starch.  Works and that's what I have.

All Purpose Gluten Free Flour Blend

2 c millet flour

3 c sorghum flour

1 c sweet rice flour

2 c cornstarch

1 c tapioca starch

1 T xanthan gum

Sift all ingredients together and then whisk like crazy until they are throughly combined.  Put it in a zip lock in the cupboard for whenever you need the mix.

Raised Gluten-Free Baked Doughnuts

I'm craving doughnuts but I am not going to take the time to fry them...never have been one for deep-frying much of anything.  And, I wanted to try making some that were gluten-free.  So here goes!  Andrew said they were good.  Guess they aren't too bad.

Raised Gluten-Free Baked Doughnuts

1 c. milk

1/3 c. butter

1/2 c sugar minus 1 T

1/2 c warm water (at our house, this means the hottest it will come out of the tap)

8 1/2 tsp yeast

2 eggs

1 tsp salt

1 c. millet flour

1 1/2 c. sorghum flour

1/2 c. sweet rice flour

1 c. cornstarch

1/2 c. tapioca flour

2 1/2 tsp xanthan gum

1 tsp cinnamon

1/2 tsp nutmeg

1/2 c. melted butter

1 T cinnamon

1 c. sugar

Heat the butter and milk until the butter is melted.  Couple of minutes in the microwave should do the trick.  Measure the hot water and add yeast and the 1 T. of sugar; let set until bubbly.  Add the rest of the sugar, salt, and eggs to the milk/butter combo.  Once the yeast mixture is bubbly add it to the milk, etc.

Measure the dry ingredients into a mixing bowl (I used our KitchenAid).  Mix together.  Add the liquid ingredients.  Mix until well combined, stopping to scrape the bowl a couple of times.  Put into a clean, greased bowl and let rise until double...about an hour.

Punch the dough down and turnout onto a lightly floured (millet flour works well) surface.  Pat out to about 1/2 inch thickness.  If you have a doughnut cutter great.  If not, use a glass or biscuit cutter with a sharp edge.  For the hole, I used an apple corer.  Transfer to lightly greased cookie sheet and let rise again for about 30 minutes. 

Brush doughnuts with melted butter.  Bake at 425 for 8-10 minutes or until golden brown.  Remove from cookie sheet and cool slightly.  Dip doughnuts in remaining melted butter and then in the 1 c. sugar combined with 1 T cinnamon.

Easy Creamy Tomato Soup

Somehow life seems to be getting away from me lately.  Not sure how that happens.  But, sometimes we just need a little comfort.  A grilled cheese sandwich and tomato soup fits the bill quite well!

Easy Creamy Tomato Soup

1-2 T butter or olive oil

4 cloves garlic, diced

1 med onion, diced

1 tsp salt

1 tsp dried basil

1 tsp dried rosemary

4 cans (15 oz) petite diced tomato

1 can coconut milk or 8 oz package of cream cheese

1 T honey

6 T sherry

Melt the butter.  Saute the onion, salt and garlic on medium until the onion is translucent.  Add the spices and cook for about 1 minute.  Add the tomatoes, including liquid, and the coconut milk/cream cheese.  Stir in the honey and sherry.  Cook 30-40 minutes.  Blend until smooth, being careful of the heat.  Enjoy!

Linked to Slightly Indulgent Tuesday and Pennywise Platter Thursday