Wendy Warks Gluten Free Flour Mix Recipes
GLUTEN FREE CLOVER ROLLS
These rolls work great with a variety of gluten free flour mix my favorite is one called Wendy Wark's gluten free flour mix but it works well with other flour mixes too, be sure to check if your mix already has xanthan gum. If it does you will need to omit the xanthan gum listed.These rolls are rich and buttery and stay fresh all day. They are our Thanksgiving day rolls. You can reheat in microwave easily for 10 seconds the next day if you have leftovers. You can double the ingredients to make a dozen.
Provided by 3RiversCook
Categories Breads
Time 1h20m
Yield 1 roll, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine flours, baking powder, salt, xanthan gum, sugar and yeast. Whisk well to combine all dry ingredients.
- In a small bowl whisk together water, butter, egg and vinegar.
- Pour the liquid ingredients into the dry ingredients.
- With a hand mixer or electric mixer beat mix for 2 minutes on medium. Be sure to scrape bottom and around bowl to make sure all ingredients are combined well. It will be thick and sticky but should not climb the beaters or you may need more liquid 1 tablespoon water at a time.
- Spray a muffin pan with nonstick spray or grease with butter.
- Scoop three tablespoons of dough individually into each muffin pan trying to form three balls to make the clover shape. You can use a wet knife or spatula to shape it into smooth balls.
- Allow to rise for 40-45 minutes if you use instant yeast or at least an hour if you used active dry yeast.
- Preheat oven last 15 minutes of rising to 350 degrees.
- Bake for 20 minutes or until 200 degrees.
- Allow to cool in pan, it will help them stay moist longer, it will also soften the rolls. If you prefer a drier crust, remove immediately.
Nutrition Facts : Calories 100, Fat 6.7, SaturatedFat 3.9, Cholesterol 46.3, Sodium 318.2, Carbohydrate 9.1, Fiber 0.4, Sugar 8.3, Protein 1.6
WENDY WARK'S GLUTEN FREE FLOUR MIX
I found this online and read about it in Living Healthy with Celiac Disease by Wendy Wark (AnAffect, 1998). It can be made with all white rice or a combination of both. I have also had good results substituting 1/4 cup of rice flour for sorghum or millet flour. This is a great gf all purpose mix to have on hand. It works like wheat flour in most recipes. In yeast bread recipes you may need to add more xanthan gum.
Provided by 3RiversCook
Categories Free Of...
Time 5m
Yield 17 1/4 cup serving, 20 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together and if using brown rice flour be sure to refrigerate.
- It should last 3-6 months depending on the freshness of your flours.
- If you choose to freeze it can last up to a year.
Nutrition Facts : Calories 101.8, Fat 0.5, SaturatedFat 0.1, Sodium 1.9, Carbohydrate 22.3, Fiber 0.9, Sugar 0.2, Protein 1.6
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