4 c. gluten free bread flour blend, bin #1325
1 packet (approx. 2 ¼ tsp.) yeast
2.5 c. warm water
3 Tb. Oil
Combine flour and yeast. Gradually add liquids to dry mix, blending by hand or with stand mixer (paddle attachment), scraping down sides of bowl.
Shape the dough on a lightly floured surface
Place dough in a loaf pan, let rise 60-75 min. Until 2-3x in size.
Brush top of bread with oil and bake at 350°F for approx. 80 minutes.
Steel cut oats take a bit longer to cook than other varieties of oatmeal, but they're well worth the wait!
To prepare, measure 3 parts water to 1 part oats, and include a pinch of salt.
On the stovetop, bring the water and salt to a boil, then add the oats and reduce the heat to medium low.
Cook, stirring occasionally, for 15-20 minutes, or longer depending on how creamy you like your oatmeal.
Top with brown sugar, maple syrup, coconut flakes, fresh or dried fruits, or other ingredients of your choice to make an irresistibly flavorful breakfast!
Gluten-Free, Vegan, Dairy Free, Corn Free, Nut Free, Non-GMO, Kosher
Makes around 21 cookies
3 cups of cookie mix
4 oz softened butter or 4 oz softened brown butter
1 large egg
2 tablespoons water
Preheat oven to 350 degrees. Mix the cookie flour with softened butter. Beat the egg with the water until pale yellow, then add to the cookie mixture. Mix well.
Drop rounded tablespoons of dough 2 inches apart onto ungreased cookie sheet.
Bake for 15 to 20 minutes or until brown. Rest for 5 minutes before removing from baking sheet. Place cookies on a cooling rack and allow them to cool completely. Store in an airtight container.
Gluten-Free, Vegan, Dairy Free, Corn Free, Nut Free, Non-GMO, Kosher
Makes 12 muffins
3 cups muffin mix
2 large eggs
¾ cup water, at room temperature
6 Tablespoon (3oz) butter, softened
1 Tablespoon vegetable oil
¼ tsp cinnamon, optional
Preheat oven to 350 degrees Lightly grease the bottom of each cup in a standard muffin pan, or line with paper cups
In a bowl, beat the eggs, vegetable oil and water together until thoroughly blended.
In a separate bowl, using an electric mixer with a wire whip, blend the mix and butter together. Add half the egg mixture an blend at medium speed. Add the remaining egg mixture and the cinnamon if using, and blend until smooth.
Divide the batter evenly among the muffin cups, using a spring release ice cream scoop if available. Bake for 20 to 25 minutes, until firm. Leave in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make this as a cake, simply use an 8" round pan instead of a muffin tin and consider and adding Homemade Whipped Cream sweetened with honey as the icing.