Chocolate Chip Pumpkin Bread

** Recipe from Our Best Bites **

* 2 c. all purpose flour (spooned into measuring cup and leveled)
* 1 c. whole wheat flour (again, don’t scoop!)
* 2 tsp. ground cinnamon
* 1/2 tsp. nutmeg
* 1/4 tsp. ground cloves
* 1 tsp. baking soda
* 1 1/2 tsp. baking powder
* 1 tsp. table salt
* 1/2 c. brown sugar
* 1 1/2 c. white sugar
* 6 oz. container vanilla yogurt
* 3 eggs, slightly beaten
* 15 oz. can pumpkin puree
* 1/2 c. canola oil
* 1 tsp. vanilla extract
* 1 c. chocolate chips (plus a few extra for the top of loaves)

Heat oven to 350.  Spray 2 - 9×5" (or similar sized) loaf pans with nonstick spray and set aside.
Combine flours (after you put your flour in the bowl, just grab a teaspoon or two of it and toss with chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.  In a separate mixing bowl combine both sugars & whisk to combine, breaking up any clumps of brown sugar.  Add yogurt, eggs, pumpkin, oil, & vanilla and whisk until smooth.  Slowly add dry ingredients to wet and mix together, being careful to not over mix.  When combined, gently stir in chocolate chips.   Divide batter between loaf pans and sprinkle a few extra chocolate chips on top.  Bake 50-60 min. or until a skewer comes out with a few crumbs attached.  All ovens are different, I would set your timer for about 45 minutes and keep an eye on it after that.  Don’t over bake!  Let cool 10 min. and then run a sharp knife around edge of pan and remove loaves from pan.

GF Pull-Aparts

(Left: Garlic-Parmesan Pull-Aparts; Right: Pepperoni-Stuffed Pull-Aparts)
** Recipe from Gluten Free Gobsmacked **

Makes one standard pie-plate of pull apart bread (about 12 balls that are 2 inches in diameter or so).   

* 1 c. warm milk (or water or soy milk or rice milk), between 110*-115*F
* 1 Tbl. yeast
* 1 Tbl. honey
* 4 Tbl. melted butter (for dough) + more (for rolling dough balls in)
* 1 egg
* 2 1/4 c. Gluten Free Flour Mix (70% whole grain/30% starch)
* 2 tsp. xanthan gum
* 1 1/2 tsp. baking powder
* 1 tsp. salt

For Garlic-Parmesan Pull-Aparts Add:

* 1 1/2 tsp. granulated garlic
* 1/2 c. shredded parmesan

Heat oven to 375.  Flip pie plate upside down onto a piece of parchment paper.  Trace outer edge.  Cut to fit your tracing.  Flip pie plate right side up.  Lightly butter inside bottom of pie plate (to help parchment stay in place).  Press the now circle-shaped parchment into pie plate.  Edges will wrinkle up a bit, but will make it so much easier to get pull apart out of pan when done.  Mix together warm milk (110*-115*F), yeast and honey.  Set aside to proof.  In mixer bowl, blend dry ingredients:  GF Flour mix, xanthan gum, baking powder and salt.  If you are making garlic parmesan version, add granulated garlic now.  Add wet ingredients:  egg, melted butter and proofing mixture (it should have foamed up by now) of milk/honey/yeast.  Mix on low until blended.  Then turn mixer up a little faster and mix an additional 2-4 min. Melt a couple of Tbl. of butter into a cereal bowl.  Divide dough into 12 balls (about 2-2 1/2" in diameter).  Roll each in melted butter then place into parchment lined pie dish.  Sprinkle with parmesan cheese.  Bake 20-25 min. until the tops are golden brown and the internal temperature registers between 195-204*F.   Serve warm with an appropriate dipping sauce (if you’d like). 

Parmesan Herb Pizelles

** Recipe from Red Couch Recipes **

* 3 lg. eggs
* 1/2 c. butter, melted and cooled
* 1 c. all-purpose flour
* 1/4 c. parmesan cheese grated -- See note below*
* 1 tsp. baking powder
* Fresh herbs -- See note below*
* 1/2 tsp. salt
* 1/8 tsp. freshly ground pepper

In medium bowl, whisk eggs until smooth & add cooled, melted butter.  Stir in the remaining ingredients until blended.  You will end up with a dough that resembles thick cake batter.  Drop batter on pizzelle/waffle iron and cook according to manufacturer's instructions.  It takes a little bit of experimenting to find out how much dough to use; each pizzelle maker is different. Place on racks to cool.  Eat them hot!

* Notes:  For a stronger flavor, try using a stronger flavored cheese.  Both grated & canned Parmesan work fine in this recipe.   For mild flavored herbs, like chives, use up to 3 Tbl.; for strong-flavored herbs, like rosemary, use about 1 Tbl.

Boston Market Cornbread

** Recipe from Stephanie Cooks ** 

* 2 (8.5 oz) boxes Jiffy corn muffin mix
* 1 (18 oz) box butter OR yellow cake mix
* 5 eggs
* 2/3 c. milk
* 1 1/3 c. water
* 1/2 c. butter, softened

Heat oven to 350.  Combine all of the dry ingredients, mixing well.  Add the wet ingredients, stirring until just combined.  Pour into well greased muffin tins or mini loaf pans.  Bake about 30 minutes, until golden and a toothpick inserted in the center comes out clean.  Allow to cool in the pan. Then remove to a wire rack. Store in an airtight container.

Gluten Free Soft Pretzels

** Recipe from Living Without **

* 3⅔ c. Gluten-Free High-Protein Flour Blend - (see below)
* ⅓ c. potato flour
* 2 Tbl. rapid yeast
* 2½ tsp. xanthan gum
* 1 tsp. salt
* 4 Tbl. melted butter or nondairy replacement
* 1½-2 c. warm water, divided
* ⅔ c. baking soda
* 10 c. water
* 1 egg yolk, beaten with 2 Tbl. water
* Salt, for sprinkling

GF Flour blend:
* 1 1/4 c. bean flour (your choice), chickpea flour or soy flour
* 1 c. arrowroot starch, cornstarch or potato starch
* 1 c. tapioca starch/flour
* 1 c. white or brown rice flour

Heat oven to 450.  Mix together flour blend, potato flour, yeast, xanthan gum & salt.  Using the paddle attachment of your mixer, beat ingredients together on med. speed, adding melted butter & 11/4 c. warm water. Add enough water to make a soft but not wet dough. Beat for 5 min. Then cover & let sit for 5 min. Uncover & beat an additional 4 min. Oil dough lightly. Cover bowl with plastic wrap & place it in a warm place for 30 min.  Divide dough into 12 pcs. Roll each into a 12" rope. Make a U-shape with the rope. Holding the ends, cross them over each other and press them onto the top of the rope to form a pretzel. Transfer to parchment-lined pan. Cover with lightly oiled plastic wrap and let rise for 20-30 min. Line 2 half-sheet pans with parchment paper & lightly brush with vegetable oil. Set aside.  Bring baking soda & 10 c. water to a boil in a large saucepan. Lower to simmer & cover.  Place pretzels into boiling water, one at a time, and boil for 30 seconds. Remove from water with a slotted spoon.  Return boiled pretzels to the sheet pan. Brush each with egg yolk & water mixture. Sprinkle with salt.  Place in preheated oven & bake until dark golden brown, about 12-14 min. Transfer to a rack and cool for at least 5 min. before serving.

Outback Steakhouse's Croutons

** Recipe from Chef Pablo's Restaurant Recipes **

* 2 full loafs of bread (just get the cheap stuff)
* 1 lb. of real butter (no margarine on this one, sorry)
* 2 ½ Tbl. Cajun seasoning blend
* ½ c. finely chopped garlic (yes, that’s really the amount)

Heat oven to 350.  Cube the bread into about 1" square pieces.  Cut butter into smaller chunks & place in microwave for 10 secs. Stir & return to microwave for another 5 secs.  It should have the consistency of mayonnaise.  Mix Cajun seasoning & chopped garlic into butter blend and let sit while you toast the croutons the first time.  Spread the cubes of bread onto a cookie sheet and put into the oven for 10 min, then remove & let cool completely before moving on to the next step.  Gently mix the cool croutons into the butter mix until completely coated.  Place croutons back onto cookie sheet & bake an additional 10 min.  Check for desired crunchiness and, if needed, toss & return to oven for an additional 5-10 min.  Let cool & add to your favorite salad recipe.

Outback Steakhouse's Bushman Bread

  ** Recipe from Chef Pablo's Restaurant Recipes **

* 2 pkgs. dry yeast
* 1/2 c. warm water
*  1 Tbl. sugar
*  1 c. warm water
* 1/2 c. dark molasses
* 1 Tbl. salt
* 2 Tbl. oil
* 2 c. rye flour
* 2 1/2 - 3 c. bread flour
* shortening for greasing pan
* 1/2 c. cornmeal

Heat oven to 375. Soften yeast in 1/2 c. warm water. Stir in sugar & let stand 6 min. or until bubbly. In large mixing bowl, combine yeast/water combo with 1 c. warm water with molasses, salt, oil & rye flour. Mix until it makes a nice smooth batter. Work in bread flour until dough is smooth & no longer sticky. It should be very pliable and elastic. Knead dough for a few minutes, then let it rise in a greased bowl until it’s doubled. Punch dough down & shape into 2 large round loaves.  Place loaves a few inches apart on a greased & cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.  Let loaves rise in a warm place until doubled.  Bake about 30 min, or until crust makes hollow sound when tapped.

Hot & Easy Gluten Free Yeast Rolls

** Recipe from Gluten Free Cooking School **

* 12 oz. (2 2/3 c.) GF AP flour mix (made with sorghum)

* 12  - 18 oz. water
* 2 tsp. salt
* 1 1/2 Tbl. oil
* 1 Tbl. xanthan gum
* 1 Tbl. active dry yeast
* 1 Tbl. sugar

Heat oven to 375.  Mix the sugar & yeast into 12 oz. of warm water and set aside to proof. Mix flour & salt in a mixing bowl, then add in oil & proofed yeast. Mix dough well, (2 min. w/ mixer), then gradually add in remaining 6 oz. of water. When dough is the right consistency it will be very smooth & shiny, but will still want to crawl up your mixer blades.  Divide dough into 12 greased ramekins or muffin tins. Smooth the top of the dough down and let the rolls rise until they reach the top of the dish.  Bake until brown on top. They'll also sound hollow when you tap on them. 

** For those of you who are corn free, use tapioca starch, almond flour and guar gum for the xanthan gum. Probably will only need 12 oz. of water.