Sunday "bread day" produced and unexpectedly delicious treat.
So we received several wonderful cookbook as wedding gifts but one in particular "Gluten-Free on a Shoestring" has been my favorite.
In August I started God's Diet. It is really more of a life style than a diet but it is basically all about natural foods that God put on earth. Not something we as Americans have created or processed so heavily that it loses all nutritional value.
Meat, fruit, and vegetables are the key components. Dairy products like cheeses, milk, and of course butter are all also legal foods to eat! Things like diet coke, cheetos, and chips ahoy are ILLEGAL. If there is something in the ingredient listing that is too long to pronounce or too strange to eat then we shouldn't be consuming it.
It takes a lot of discipline to follow this life style and I'm not going to lie I slip up and eat something not so great every now and then like during Christmas; who can pass up Aunt Laurels eclairs?! I can't!!
Anyway all in all I try to stay as close as I can to God's diet.
I have lost about 20 pounds since I started this. It is amazing how fast the weight comes off just by changing your diet.
Bread is one of my favorite things so it has been the hardest to modify. I have vowed that I have to make it from scratch and that I will not buy a loaf from the grocery store.
So this recipe I tried today was amazing!! These light and fluffy biscuits have ZERO wheat flour. They are made from my all purpose gluten free flour mix.
I have found several different recipes for an AP gluten free flour but this one today seemed to produce the most light and fluffy gluten free bread I have ever tasted.
All Purpose Gluten Free Flour
6 cups Brown Rice Flour finely ground
2 cups Arrowroot Starch
1 cup Garbanzo Bean flour
The sweet potato biscuits were very easy to bring together.
2 c AP gluten free flour
1 t xantham gum ( Found this at walmart and only .35 cents for 2 T)
1 T baking powder
1/2 t baking soda
2 T sugar ( I used 1 T stevia powder)
1 t salt
1 stick diced and chilled butter
3/4 cup pureed sweet potato
1/3 c sour cream ( I used yogurt)
1/4 c milk
Combine dry ingredients in a bowl. Combine wet ingredients in separate bowl. Add diced chilled butter to dry ingredients and cut in until butter is pea size. I cheated and used my stand mixer. Once butter is pea size then add wet ingredients and combine until dough is formed. Wrap dough in plastic wrap and chill in refrigerator or 15 minutes up to 24 hours. Once chilled remove dough and roll out to 1 inch thick. Then cut rounds and place on baking sheet cook at 450 degrees for 15 - 17 minutes until golden brown. They will not spread so spacing can be about and inch apart.
They were delicious! So good in fact they all got eaten before I could take a picture. They are a beautiful color with flecks of orange from the sweet potato. They are extremely light and fluffy and nothing like the usual dense gluten free breads I have made or even bought in the past.
This was my first experiment with Xantham gum and it must be the trick to making light and fluffy gluten free breads.