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  SOURDOUGH BREAD
  Sourdough Starter To make a starter, sift 1 cup white rice flour, 1/2 cup potato starch flour and 1 tsp. sugar into a glass, plastic or stainless steel bowl (not aluminum). Mix in 2 1/4 tsp. dry yeast. Stir in 1 cup water (115 degrees) until a thick mixture is formed. Cover loosely with plastic wrap and let stand in a warm place 1 to 3 days, stirring 2 to 3 times a day. The starter will rise then fall during the fermentation period; it becomes thinner as it stands. When you see 1 inch of bubbles form, the starter is ready to use. It may have a liquid layer on top; stir this liquid layer into the starter before using. The starter may be used for baking or covered and placed in the refrigerator to use later.
Save 1 cup or more of the starter. To this 1 cup, add the flours, sugar, and warm water just like you did initially (but do not add more yeast). Your starter is alive and active and may be used many times over this way.
  Ingredients: 3 eggs
3/4 cup sourdough starter
1 cup water, 85 degrees
3/4 cup ricotta cheese
1/4 cup honey
1 Tbsp. molasses
1/4 cup light olive oil
1 tsp. cider vinegar
3 cups gluten-free flour mixture
3 tsp. xanthan gum
1/2 cup dry milk powder
1 1/2 tsp. salt
 
  Mixer Method Have all ingredients at room temperature. At medium speed, combine first 8 ingredients in a mixing bowl. Sift remaining dry ingredients into a bowl, then stir with a wire whisk to make sure the dry ingredients are thoroughly blended. With the mixer at low speed, gradually add dry ingredients until well blended, about 10 minutes. Pour batter into 3 (2 X 5-inch) greased bread pans. Allow to rise about 1 hour. Preheat oven to 350 degrees. Bake breads for 30 minutes. Use a toothpick to test for doneness. When bread is baked, remove pans from oven and let set 10 minutes before removing loaf to a cooling rack. Note: To bake 1 larger loaf, 1 (4 X 7-inch pan), bake bread for 1 hour. Additional Note: Gluten-free flours are denser than wheat flour, therefore smaller pans are recommended for more even baking.
 
  GF BUTTERMILK BISQUICK MIX
  Ingredients: 2 1/2 c. rice flour (could be white, brown or half & half)
1 2/3 c. potato starch
3 tsp baking powder
2 1/2 tsp salt
2 tbs sugar
1/2 c. dry buttermilk powder (in supermarkets over dairy section or baking section)
3 tbs egg replacer powder (supermarkets over eggs section)
1 c. less 1 Tbs shortening.
 
  Directions:

In a large bowl, wisk together all dry ingredients. Cut in the shortening until no lumps appear. Store in the fridge. or freezer because of shortening.

  Don't worry, last month's favorite recipes: (Basic Tortilla Mix & Mock Graham Crackers) are now posted on the Bulletin Board. If you're not a member yet, sign up and post your favorite recipes!
     
 
OUR FAVORITE COOKBOOKS
 

The Gluten Free Gourmet series by Bette Hagman

The Gluten Free Kitchen by Roben Ryberg

125 Best Gluten-Free Recipes by Donna Washburn and Heather Butt

Incredible Edible Gluten-Free Food for Kids: 150 Family-Tested Recipes by Sheri L. Sanderson
Be sure and check out the recipes on the Celiac Bulletin Board or feel free to post some of your favorites!