Nearly Normal Popcorn Bread (Bread Machine Recipe)

Ingredients:

2 eggs
1/2 cup hot water + 2 Tbs. flaxseed meal (set aside to steep for 10- 15 minutes)
1 cup nonfat yogurt
1 tsp. apple cider vinegar
3 Tbs. olive oil
3 Tbs. light agave nectar or honey
1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. sea salt
1 Tbs. rapid rise yeast
2/3 cup dry milk or buttermilk powder
1 cup popcorn flour
1/2 cup brown rice flour
1 3/4 cup Nearly Normal All Purpose Flour*

*(As always, I cannot predict the results of this recipe with any other flour, as I have only tried it with my recipe printed in Nearly Normal Cooking for Gluten-Free Eating and on various media links from my website, http://www.nearlynormalcooking.com. The flour mixture containing Expandex will be available soon from the website for purchase pre-mixed as well!)

Directions:

Stir the eggs with a fork in a small cup to mix the yolks and whites together. Add flaxseed to hot water and set aside to steep. Gather all other ingredients and plug in the bread machine, inserting the pan and paddle attachment.

Sift dry ingredients (except yeast) together in a large bowl and set aside.

Add all liquid ingredients to the bread machine pan first. Add the dry ingredients next and make a well in the center for the yeast. Add the yeast last and set the machine to the gluten-free setting or a setting with only one rise cycle.

During the knead cycle, periodically check to see that the dry ingredients have been fully integrated into the dough, scraping down the sides with a rubber spatula if necessary. If you want, add any toppings like sesame seeds, sea salt, poppy seeds, etc. at the conclusion of the knead cycle. Remove pan when the baking is completed and remove the bread to a cooling rack, slicing when fully cooled (if you can wait that long!).

Gluten-Free Mozzarella Sticks

These quick and easy sticks are a fun option on a cold winter's evening! If you slip extra veggies into the marinara sauce, your kids will never know that they're getting a somewhat balanced meal!

1/3 cup All Purpose Nearly Normal Gluten-Free Flour Mix
1/2 cup Hol-Grain “Crispy Chicken Coating Mix” *
1 egg, mixed
1 Tbs. skim milk
8 reduced fat mozzarella sticks or string cheese
1/2 cup canola oil
1 cup marina sauce (add extra pureed vegetables, if you can)

* This coating mix is delicious and is vegetarian, so it is suitable for many recipes. However, if you would prefer to make your own bread crumb coating, I suggest the following recipe:
1/2 cup dry bread crumbs or corn flake crumbs
1/4 tsp. red pepper
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. sea salt
1/2 tsp. dried parsley
1/8 tsp. chili powder

Heat the canola oil in an electric skillet to 375-400 F or in a frying pan on medium-high heat.

Pour the All Purpose Nearly Normal Gluten-Free Flour Mix into a separate small bowl and set aside. Whisk the egg and milk in a small bowl and set aside. In a third bowl, add the mixed crumb coating.

Roll each cheese stick in the Gluten-Free Flour, then in the egg mixture, then in the crumb coating, covering all sides and ends of the sticks. Then repeat in the egg then crumb coating.

Carefully place the coated sticks into the hot oil and cook for approximately 2 minutes, then turn to the other side. The sticks should be a crisp brown color, but not burned, and the cheese may be melting from cracks in the coating. Lay the sticks onto a cookie sheet and place into a warm oven if you are not serving immediately, otherwise, place on high quality paper towels (like Viva brand) to absorb drippy oil before serving.

Serve warm with a small bowl of marinara sauce for dipping on the side.

Copyright Jules E. D. Shepard 2008. All rights reserved