Corn Bread

Ingredient:

- 1 cup gluten-free corn flour

- 1 cup gluten-free tapioca flour

- 1 tbsp gluten-free baking powder

- 1 tsp gluten-free xanthan gum

- 1/2 tsp salt

- 2 eggs

- 1/2 cup butter

- 1/4 cup sugar

- 1 cup milk

Preparation:

- Preheat over to 375F.

- In a large bowl, combine corn flour, tapioca flour, baking powder, xanthan gum, and salt. Mix well.

- In a separate bowl, beat egg lightly and add sugar. Stir in butter and milk. Slowly mix the batter into the flour bowl. Stir until no big clumps are seen.

- Grease a 8-inch wide baking pan. Evenly spread the batter into the pan. Bake for 35-40 minutes until toothpick comes out dry.

- Take the corn bread out on a wire rack and cool for 10 minutes. Best serving warm.

Sandwich bread

Dry Ingredients:

- 1 cup sorghum flour (or millet flour, rice flour, corn flour)

- 1 cup quinoa flour (or chickpea flour)

- 1/4 cup corn starch (or tapioca flour)

- 2 tsp xantham gum
- 2 tsp gelatin (optional)

- 1 tsp salt

- 1 tbsp gluten-free yeast (e.g. Fleishmann's)

Liquid Ingredients:

- 2 egg

- 2 tbsp extra virgin olive oil

- 2 tbsp honey (or brown sugar)

- 1 cup + 2 tbsp warm water

- 1 tsp gluten-free red wine vinegar (e.g. Bertolli's)

Preparation:

- Set bread-maker (e.g. Cuisinart) to the gluten-free setting. Set the loaf size to 1.5 lb and loaf darkness to "dark". Beat the eggs lightly and add olive oil, honey, water, and vinaiger to the bread bucket, then add the dry ingredients. Make a well at the top and pour yeast in the well.

- Let the bread-maker knead, rise, and bake the dough. Take the kneading blade out after the kneading cycling. The bread is ready in around 3 hours.

- Take the bread out and set on a wire rack to cool completely. 

- Slice the bread to sandwich thickness.

Banana Bread

Ingredients:

- 3/4 cup gluten-free sorghum flour or rice flour (e.g. Red Hill's)

- 1/4 cup gluten-free tapioca flour

- 1/4 cup gluten-free corn starch

- 2 tsp gluten-free baking powder

- 1/2 tsp xanthan gum

- 1/2 tsp salt

- 2 eggs

- 1/2 cup sugar

- 1/3 cup butter or ghee

- 1/3 cup milk

- 1 tsp vanilla extract

- 1 ripe banana (or 2 bananas for richer taste)

- Almond slices (optional)

Alternative Ingredients (for softer cake):

- 3/4 cup gluten-free sorghum flour or rice flour (e.g. Red Hill's)

- 3/4 cup gluten-free corn starch

- 1/4 cup gluten-free tapioca flour

- 2 tsp gluten-free baking powder

- 1/2 tsp xanthan gum

- 1/2 tsp salt

- 2 eggs

- 1/2 cup sugar

- 1/3 cup butter or ghee

- 1/3 cup milk

- 1 tsp vanilla extract

- 1 ripe banana (or 2 bananas for richer taste)

- Almond slices (optional)

Preparation:

- Preheat oven to 350F.

- Combine rice flour, tapioca flour, corn starch, baking powder, xanthan gum, and salt together and mix well.

- In a bowl, beat eggs until fluffy. Add sugar, butter, and vanilla extract. Mash banana and blend it into the mixture.
- Slowly pour the wet mixture into the dry ingredients and mix until smooth (but do not over-mix).
- Grease a 5x7 cake pan with butter. Transfer the dough into the cake pan and bake for 40 minutes. Stick a toothpick into the cake. Cake is ready when toothpick comes out clean.

Flat Bread

Ingredients:
- 1 cup of gluten-free all-purpose flour
- 1 tbsp of gluten-free baking powder
- 1 tsp of salt
- 1 tsp of butter
- 1/4 cup of water
- 1/4 cup of milk
- olive oil

Preparation:
- Mix flour, baking powder, and salt. Sift once.
- Add warm milk, water, and butter. Knead the dough slightly until all dry flour is folded into the dough.
- Brush the top of the dough with olive oil. Sit the dough for 30 minutes.
- Knead a few times. Smear the bottom of cutting board with olive oil to prevent sticking. Take a handful of dough and place on the cutting board. Flatten with a roller until the dough is uniformly thinned.
- Grease a flat pan with olive oil. Place the flattened dough in the pan and brown both sides for 5 minutes.
- Repeat the same process with the rest of the dough to make 3-4 flat breads.

- Serve with stir fry fillings.