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Recipes
Buttermilk Bisquits (AR)
By IUPUI95
1) Preheat oven to 425°F
- 1 1/2 cups (245 g) brown rice flour mix
- 1/2 cup sweet rice flour
- 4 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 2 tablespoons buttermilk powder
- 1/2 teaspoon salt
- 10 tablespoons cold, unsalted butter, cut into 10 slices
- 2 large egg whites
- 1/3 cup plus one tablespoon water
Buttermilk Sandwich Bread (AR)
By IUPUI95
Ideally, this bread should be about 4" high in the very center of the loaf
- 1 cup plus 3 tablespoons fresh buttermilk (between 65 °F and 75 °F) OR 1 cup plus 3 tablespoons water (between 65 °F and 75 °F) and 5 tablespoons buttermik powder
- 1/4 cup oil (between 65 °F and 75 °F)
- 2 large eggs (room temperature)
- 3 cups Bread Flour Mix "A"
- 3 tablespoons sugar
- 2 1/4 teaspoons xantham gum
- 3/4 teaspoon salt
- 1 packet (1/4 oz.) active dry yeast granules (not quick-rise)
Worcestershire Sauce (ATK)
By IUPUI95
1) Toast pepper, ginger, cinnamon, cloves, onion powder, and cayenne in 8" skillet over medium heat until fragrant,...
- 1 teaspoon pepper
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 cup distilled white vinegar
- 1/2 cup water
- 1/2 cup molasses
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon oil
- 2 shallots, minced
- 5 acnovies, rinsed & minced
- 4 garlic cloves, minced
Cinnamon Rolls (AR)
By IUPUI95
Dry ingredients can be mixed ahead and stored in plastic containers for future use
- Filling
- 1/3 cup packed dark brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- Dough
- 7 tablespoons skim or 2% milk (110 °F)
- 1 tablespoon dry yeast granules (not quick rise)
- 1/4 cup sweet rice flour, separated
- 1/4 cup sugar, separated
- 1 3/4 cups brown rice flour mix
- 1 1/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 large eggs (room temperature is best)
- 2 tablespoons oil
- Rice flour (about 2 tablespoons, used to flour board)
- 1 tablespoon melted butter
- Glaze
- 3/4 cup confectioners' sugar
- 1 tablespoon milk or half-and-half
- 1/2 teaspoon pure vanilla extract
Tart Shell Crust (AR)
By IUPUI95
Makes one 9" tart crust
- 1 cup Brown Rice Flour Mix
- 1/4 cup grnaulated sugar
- 1 teaspoon xantham gum
- 5 tablespoons cold unsalted butter
- 1 teaspoon pure vanilla extract
Sour Cream Coffee Cake (AR)
By IUPUI95
Makes one 9" tube cake
- 1/2 cup chopped walnuts
- 2 teaspoons cinnamon
- 1 1/2 cups granulated sugar, divided
- 1 medium apple
- 2 cups Brown Rice Flour Mix
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon xantham gum
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sour cream, room temperature
- 1/3 cup oil
Red Lobster Cheddar Bay Biscuits (GF)
By IUPUI95
1) Preheat oven to 425°F
- 2 cups GF All-purpose Flour
- 1 tablespoon baking powder
- 1 1/2 teaspoon xanthan gum
- 1 1/2 teaspoons salt
- 2 teaspoons garlic powder, divided
- 1 stick (8 tbs) cold butter, divided
- 1 cup cold whole/2%/almond milk
- 1 1/2 tablespoons rice bran oil
- 2 tablespoons water
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon dried parsley flakes, divided
Gingersnaps (AR)
By IUPUI95
Can be stored in refrigerator for 2 weeks or frozen for up to 5 weeks
- 3/4 cup shortening
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 1 3/4 cups brown rice flour mix
- 1/4 cup sweet rice flour
- 2 teaspoons baking soda
- 1/2 teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1/2 – 3/4 teaspoon ground cloves
- 1 teaspoon ginger
- 1/4 teaspoon salt
- Confectioners' sugar
- Baking spray to grease cookie sheets
Oatmeal Sandwich Bread (AR)
By IUPUI95
Ideally, this bread should be about 3 1/2" - 3 3/4" high in the very center of the loaf
- 1 cup plus 2 tablespoons skim, 1%, or 2% milk (between 65 °F and 75 °F)
- 1/4 cup oil (between 65 °F and 75 °F)
- 2 large eggs (room temperature)
- 2 2/3 cups Bread Flour Mix "A"
- 1/3 cup coarsely ground oatmeal
- 3 tablespoons sugar
- 2 1/4 teaspoons xantham gum
- 3/4 teaspoon salt
- 1 packet (1/4 oz.) active dry yeast granules (not quick-rise)
Cranberry Nut Bread (AR)
By IUPUI95
One 9 x 5 inch loaf
- 2 cups brown rice flour mix
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon xanthan gum
- 1 teaspoon salt
- 1/4 cup shortening
- 1/2 cup plus 2 tablespoons fresh orange juice
- 1 egg, beaten slightly
- 1/2 cup shelled walnuts, coarsely chopped
- 2 cups fresh cranberries, coarsely chopped
- 1 tablespoon fresh grated orange zest