Boil 1/2 pound of potatoes for 25 minutes; rice or mash. Save potato water
2 T yeast in 1 C warm milk or water (could be saved potato water); let this sit before adding
1 t cider vinegar
2 T unsweetened applesauce
2 large eggs
1/3 C dry milk (or dry buttermilk powder)
1/2 t salt
2 T sugar
3/4 t each baking powder & baking soda
1/2 t lecithin
2 t xanthum gum
1 t guar gum
3/4 C sorghum flour (or other gluten-free flours: millet, buckwheat, potato, etc.; but not rice: too bland)
3/4 C potato starch
1/2 C tapioca flour
1/4 C corn flour (not meal)
1/4 C almond flour
1/2 C sweet rice flour
Mix, put in bread pan; let rise about an hour. Bake in 375º F oven for 50 to 60 minutes
OR make 8 rolls, let rise on pan for 45 minutes and bake in 375º F oven for 25-35 minutes
And these thickeners are roughly equivalent: potato starch, cornstarch, tapioca flour, sweet rice flour. In a pinch, potato flour can be substituted for SOME of the potato starch.
Try other cooked grains as a substitute for the riced potatoes. E.g., 1/2 C sorghum grain in 1 C water cooked for 60-65 minutes covered OR 1/2 C gluten-free rolled oats in 1 C water cooked for 10 minutes uncovered OR….
Copyright 2017 by Paul M. Novak