These are completely fabulous the first day. They did not “hold over” very well. If you must keep them around, I suggest that you at least refrigerate them and rewarm them slightly before serving. Microwaving them on LOW power seems to work out okay, but the jam gets amazingly, seriously, too hot when microwaved too long on anything other than low temp.
Be careful with your food.
Who doesn’t love Mardi Gras? Well. It’s over, for this year anyway…but I found a new treat. It mimics the jam filled donuts that I loved when I could still eat wheat, eggs, cream and butter things, fried in oil. … yadda yadda.
These are better. Really. I promise. And baked, not fried… sweet dough.
I added raspberry jam to each “pocket” that I made with a dumpling folder I found at an asian market. (They also sell the dumpling folders in several sizes on Amazon.com)
I made the dough with:
Mix dough. Pat out a golf ball sized bit of dough into a flattened circle. Set that on the dumpling folder. Spoon in a teaspoon of jam. Fold it to press the edges. You could also just do this with a fork.
Bake for 20 minutes at 400.
Roll each Jam Pocket in powdered sugar, (I use Trader Joe’s powdered sugar with tapioca starch- most other brands use corn starch) and let cool on a wire rack.
The recipe ingredients (and the current cost for that ingredient)
Mix the yeast, sugar and water together, add oil and vinegar and all the dry ingredients.
TOTAL ingredient cost $3.16
Of course that does not take into account the electricity to bake it, but it sure is cheaper than those “bricks” of smelly wet dog bread at the store that you have to toast before attempting to even eat.
And the wheat bread we used to eat? more than $4.00 a loaf now. hahahahahahaha
It is fabulous. I am telling you, it’s real bread. I can’t stand it. I am completely sure that if you don’t understand my excitement, that you can buy bread at any store you please. Being able to buy convience food of any sort has gone by the wayside here.
I have gone without sliced bread for YEARS, people. Simply and flat-out years.
This is amazing. I am in awe.
Gluten-free, egg-free, soy-free.. and I love it. I heart bread.
I am totally having a sandwich for lunch. ahhhhhhhhhh.
So now we have three options in the bread category. I am so happy : )
1.) wonder dough to make breadsticks, pizza crust, calzones, filled dumplings, rolls, sandwich buns, roly-poly buns and cinnamon rolls, and whatever….
2.) sliced bread with this real bread option recipe
and 3.) the flax seed bread that is so great as buns, or flat bread
I love the sandwich buns I make with the wonder dough recipe, and the pizza crust, and I like the flax seed flat bread too… but this is a moment.. seriously. .. to think about SLICED BREAD.
I don’t think there is a mountaintop close enough for me to scream off of… but we have achieved
sliceable/ “REAL BREAD” / PEOPLE!
It baked in a loaf pan just like it knew what it was doing. OMG. and my family said: “it looks like bread.”
Sure it does. Finally. If you have sunk so low as to actually LIKE the bricks of the substance they claim to be bread on the gluten-free shelf at the store, then do I have a wake up call for you. I am sorry, but having to pay $6 + for a loaf of bread that has to be toasted to be edible, and smells like a wet dog when toasted? yeah. I vote no. And why would I want a shelf life of 4 years on my bread? eew.
Buy a loaf pan. Bake it yourself. Really.
Slice and freeze it once a week would give you sandwiches and whatever, when you wanted it. I made grilled cheese sandwiches for the first time in THREE years. Yes I am a happy camper.
I am doing a cost analysis on this recipe. It’s not completely done, but it’s close to $2.50. Same as the wheat bread that I used to buy off the shelf. My budget loves me again.
Bread is life
Mix the yeast, sugar and water together, add oil and vinegar and all the dry ingredients.
Mix well. Pour batter into well oiled and floured (rice flour) loaf pan. let rise for 20 minutes. Bake at 350 for 40 minutes.
When completely cooled….. slice and freeze.
***UPDATE***
I tested the “leave it out on the counter” theory.. and I am less than impressed. It seemed dry even though it had spent it’s very short life in a sandwich bag. And, although zapping the slice back to life in the microwave for 8 seconds did seem to revive it, I still recommend slicing the bread and keeping what you might use for a day or two in the refrigerator. Ziplock bags work great for this. But freezing the slices for bread on demand is even better.
These would have to be towards the top of my “favorite gluten-free things” list of all that I tried this year. They are also all egg free, soy free and a bunch of other things free if you are keeping track.
…..and in no particular order…. the trophy goes to……
No corn in the cornbread… what? Well, yeah. And it turns out fine. LOL. And it’s sooooo perfect with the chili I made (see recipe for that under the soup tag)
I used to make a batch of that handy Krusteaz Honey Cornbread about once a week. I was addicted to it. And of course now I know why. I am allergic to everything in the mix.
So this is the new standby, yummy and very cornbread like, enough that I am even considering this recipe as the base for my cornbread stuffing. Whoa. This one earns a gold star. 
“Not Corn”cornbread
Mix everything except the baking powder and soda on high speed for a minute. Then add in the BP and Soda. This will react with the vinegar in the dough to make it rise. Quickly put batter into an oiled 8 x 8 pan and bake at 375 for 30 minutes.
Cut into squares and pour on the chili.
No Egg. No Gluten. No Soy. No Dairy either. Wow.
This recipe does it again. YAY!
Calzones mania abounds here at cabbagenets!
I can’t wait to try adding some stirfry leftovers into them. Cute food makes me happy.
These will be GREAT appetizers for the superbowl table too. ahhhhhhh.
For what it’s worth, I used the “wonder dough” recipe and my chinese dumpling folder/shaper to make these. But you can just press or roll the dough pretty thin and fill and then fold over and press the edges with a fork. Same thing, less gadgets. Although, I gotta tell ya, the dumpling folder is pretty cool.
Not only are the clouds blanketing the whole neighborhood as “thick as pea soup” … I made some too, with the leftover ham from Christmas dinner.
There is no recipe- other than throw it in there and wait an hour. The general idea is to brown a chopped onion in a tablespoon of oil, with 3 cloves of chopped garlic. Then chop up some ham and throw that on in there too to warm up and stew around and get all steamy with the onions. Then I added 4 cups of dried split green peas, covered them with water and tossed in about a cup of chicken broth that was left in the fridge. I know.. I know.. measurements! please!. Sorry. not this recipe. It just seems to figure itself out. I also cubed a large potato and tossed it in. I grated a large carrot into the soup for color – and it cooked so much it disappeared. Great if you are trying to hide carrots in their food I guess. Not so great, if you are going for some color contrast. Oh well. It’s thick and soupy. And it goes really well with the “wonder bread” shaped and baked like biscuits.
mmmmmm. winter soup and rolls. Now I need a nap.
One thing in the last 40 years has remained constant for the holidayseason. Cranberry bread. With chunks of real cranberries and a taste of orange… it’s delicious enough to give as presents to the neighbors. The challenge of making it gluten free so that I can continue the tradition? – not much fun to have to convert the recipe… but it still tastes great. Just like always.
Cranberries were grown in mass quantities very near to where I grew up, so I know that there are a million and one ways to use cranberries. Most recipes use canned cranberry sauce, this one uses fresh berries.
This is one delicious result of trying to get rid of extra cranberries.
Cranberry Bread
Mix batter and fold in chopped cranberries. Spoon into pans. Bake for an hour at 350. Let cool before removing from pan.
(I used tiny loaf pans and baked them for 50 minutes)
