Gluten, Corn, Dairy, Soy, Nut, Rice Free Bread Mix

Note: We recommend a scale to measure out your flour (most accurate).

Do not use a liquid measuring cup for dry ingredients.

This mix will make a 2 lb loaf.

Ingredients:

This recipe was sent in by a customer using one of our yeast rising breads but it can also been made with our yeast free.  Just add the following ingredients in with the other wet ingredients and bake accoriding to the pacvkage instructions.

Place batter in a lightly grease muffin tin, place muffin tin in a glass baking dish with enough water to come almost half way up the side. Bake at 375 degrees for 30-35 minutes.

This recipe is provided by Donna at www.glutenfreeforme.com

Prepare mix as instructed on package. Add 1/2 cup chopped raisins, 1 heaping tablespoon of cinnamon, 3 tablespoons of maple sugar, honey or your favorite sweetener.

Place your Breads From Anna® Original Bread Mix ingredients in bread pan or a bread machine in the order listed. Press start. When the mixing cycle is complete (and right as rising cycle begins), remove dough from bread pan. You can press cancel or unplug the machine. If using the oven method follow mixing instructions until it is time to scoop batter from the mixing bowl.

Hamburger/Hotdog Buns

1. Preheat oven to 375 degrees.
2. To make the hamburger or hotdog buns you will need a form to put the batter into. These can be bought or you can make your own using aluminum foil. If using foil, the height of the form needs to be approximately 1 1/2 inches tall.
3. Once you have the form lightly grease them on the inside and place on a lightly greased parchment paper lined cookie sheet.
4. Prepare Breads From Anna® Bread Mix according to the package instructions.

1. Heat oven to 400 degrees.
2. Breads From Anna® Yeast Free Bread Mix will make two large pizzas when using two large cookie sheets (measuring the standard 9 1/2 x 14 1/2).
3. Place a piece of parchment paper on the bottom and fold sides to come up onto the edges of the cookie sheet. Then lightly grease. This is not critical but the parchment paper will help to ensure that the crust will not stick and that it will gain a nice golden bake.

The following recipe and baking tips come from customer, Dimitrios Douros, a regular contributor to the St. John’s celiac listserve. He happens to be an excellent baker for those of you who have not read about his Baklava recipe, which is a dream! He uses a cloche baker, which we now sell on our site.

I offer my instructions to you. They are very consistent, straight forward and give great results with your wonderful mix. The only catch: use a cloche to bake the bread in. -Dimitrios Douros

Combine:

1. Start the bread a day or two before stuffing is needed.
2. Make one loaf Breads From Anna® bread mix; either Original Bread Mix (Orange Lable) or Corn and Dairy Free Mix (Green Label). Mix the following into the dry mix before adding it to the wet ingredients:
   • 1 tsp. Ground sage
   • 1 tsp. Thyme
   • 1 tsp. Rosemary
   • 1 tablespoon dried parsley
3. Pinch of tarragon, onion powder, marjoram and garlic powder
4. Bake as usual. Cool.

Gluten Free Matzo

3/4 cup Breads From Anna® Original or our Corn and Dairy Free Bread Mix
¼ cup very cold water

Equal parts white rice flour and tapioca starch for dusting