DELIVERING DELECTABLE DISHES DAY & NIGHT!
My immediate family has dealt with lactose intolerance, IBS, auto immune disorders and fatal cancer. From Fall '09-Summer 2010 I went from running 1/2 marathons to not being able to get out of bed, plagued with intense headaches, exhaustion and more. With my family history and my own immune system comprimised I was motivated to take a bit of a journey to better health. Slowly I've made considerable changes, (I'm not always 100% vigilant), but I know these changes have helped me return to better health...FOOD CHANGES: I cut out gluten, cut out most dairy, cut down on the "white stuff"-sugar, white rice & flour, decreased the amount of processed foods consumed, drink green smoothies regularly, eliminated red meat and eat more vegetarian and vegan dishes...just to name a few!

I use gluten free (GF) pasta and either a whole grain blend by Nalani Brown or a mix from Kathy Taylor for most bread, cake and cookie recipes-they are awesome! (If you like Kathy's mix, email me to order her cookbook at ishagirlclub@gmail.com.)

GF mix can be substituted straight across for regular flour if you aren't cooking gluten free!

Hope you enjoy!

Tuesday, March 29, 2011

Grammy's Gluten Free Bread (GF)

2 C Grammy's GF Mix (see Gluten Free Mix)
3 T sugar
1 T lecithin
1 T yeast (instant)
1/2 T salt

Put above in kitchen aide bowl and mix till well combined.

Add 1 C very HOT (but not boiling) water in with dry mix and let it mix for 3 minutes.

Turn out onto counter sprayed with Pam.

Coat your hands with a little oil. Knead 4 times...dough will be like sticky cookie dough...add a little extra water (tsp ...tbsp) if too heavy....

Let rise in very warm place for 25 minutes... bake at 350 for 25 minutes

Can use the above mix for pizza dough, bread sticks, braided bread or put into a bread pan for bread or a muffin pan for dinner rolls, cinnamon rolls, English Muffin...whatever..... brush with butter and ENJOY!!!!

QUICK AND EASY AND OH SO GOOD.......
Either granulated or liquid lecithin works, but Kathy uses granulated lecithin because she always preps a whole bunch of mixes (in seperate quart size baggies/stored in freezer) at once to save time for future meal making.

I've used her prepped mixes a bunch lately and I named it "Kathy's Killer Mix" because I LOVE them!
It's so nice to have breadsticks with soup again-Thanks for taking the time to teach me Grammy Taylor-next time gluten free tortillas!!
Kathy "Grammy" Taylor
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