Great News! You can make your own starter and GROW YOUR OWN gluten free Amish Friendship Bread. YEAH!
Gluten Free Amish Friendship Bread
(If you don’t need gluten free use regular flour of your choice)
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| Apple Raisin Bread - YUM |
Starter:
1 c. white sugar
1 c. milk
1 c. gluten free all purpose flour blend (Steve’s GF Cake Flour @ www.authentic foods.com OR Bob’s Red Mill Gluten free 1 to 1 Baking Flour @bobsredmill.com)
In a glass bowl, mix sugar, milk and flour. Drape loosely with plastic wrap. You may also use a ziplock bag. This is Day 1.
Follow the 10 day recipe plans.
Day 1 – Stir and recover with plastic if using a bowl. Mush and release air, then reseal if using a bag.
Day 2 - Repeat
Day3 - Repeat
Day 4 - Repeat
Day 5 - Repeat
Day 6 – Add 1 cup sugar, 1 cup milk and 1 cup gluten free all purpose flour blend. Stir or mush and close.
Day 7 - stir and recover with plastic if using a bowl. Mush and release air, then reseal if using a bag.
Day 8 - Repeat
Day 9 - Repeat
Day 10 - Add 1 cup sugar, 1 cup milk and 1 cup gluten free all purpose flour blend. Mix well. Divide batter into bags, placing 1 c of starter/batter in each of 3-4 bags assuring you keep at least 1 c to bake with. As a note, if the starter grows well, so the final yield may vary.
With Remaining mix add the following:
3 eggs
2/3 c. oil
½ c. milk
1 c. sugar
1 ¼ t baking powder
½ t baking soda
1 t cinnamon
2 c. flour
½ t salt
1 t vanilla
Depending on flavor desired add the following:
Plain – 1 5 oz. box instant vanilla pudding
Banana – 1-5oz box banana pudding and 2-3 ripe bananas
Apple – 1 can apple pie filling, 1 c. raisins and may increase cinnamon 1-2 t.
Blueberry – 1 can blueberry pie filling or 1+ c of blueberry syrup
Chocolate – 1-5 oz box of instant chocolate pudding. May add 1-2c chips (peanut butter, chocolate or white chocolate). Omit cinnamon.
Chocolate chip – 1-5 oz box of instant vanilla pudding and 1-2 c chocolate chips
Divide into 2 or 3 loaf pans sprayed with pam. You may dust with sugar, sugar and cinnamon or brown sugar if desired. I do not do this.
Bake at 325 for 1+ hour until knife comes out mostly clean.
Let cool at least 15 minutes.
These are very moist and last longer if stored in the refrigerator in a sealed container. If you don't refrigerate you will want to eat it quickly....days.
What to do with the rest of the dough??
As you know it "grows". I have found with the gluten free flours it really GREW...i.e. needed to be mushed/stirred everyday. Don't know why, no one can tell me. That being said, you will have extra dough. So if you can't find enough people to give it to, you can freeze it.
Place 1 cup of dough in each ziplock bag.
Roll it up and freeze it.
When you take it out is is day one:-)
So get your tools and flour out and make some starter, then enjoy some yummy Amish Gluten Free Friendship Bread.
