Gluten Free Recipe- Bread (No Eggs)

Gluten-Free Bread
Most gluten-free bread recipes rely on eggs for texture and rise. Not this one

First – place 1 tbsp instant dry yeast in 1 ¼ – 1/1/3 cup warm water (at 110 – 115 degrees).  Add 2 tbsp honey.  This mixture should get foamy (called proofing)

Next – whisk together your dry ingredients and set aside:
1 cup sorghum flour
1 cup potato starch
1/2 cup millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoon sea salt

Add foamy yeast mixture to flour mixture along with
4 tbsp extra virgin olive oil
1/2 teaspoon mild rice vinegar or lemon juice
1 egg

Beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like muffin batter than wheat based bread dough.

Scrape the dough into a loaf pan (or 7 to 8-inch round cake pan for ciabatta style) and smooth evenly (I use wet fingers). Top with sesame seeds. Loosely cover the pan and allow the dough to rise for 20 minutes in a warm spot.

Preheat your oven to 350 degrees F. When the oven comes to temperature bake the bread until it sounds hollow when thumped. This might be anywhere from 35 to 45 minutes.  Lower style round pan loaves will bake at 30 to 40 minutes, usually.

If you like a crusty loaf, remove the bread from the pan and return it naked to the oven for an additional 10 minutes- keep an eye on it and don’t let it get too brown. It should be a light golden color.

Cindy C

Most of my success stories come from first hand knowledge of the work put in.  This is not to say that I do the work; I consider myself a glorified cheerleader for my clients’ successes.  What makes Cindy’s story unique to me is that she was already a walking success story when I met her.  I have simply helped her maintain a fascinating and optimistic outlook that centers around her health and her family, an outlook that she already possessed.
First, a brief background of what has helped mold Cindy’s story.  She was diagnosed with uterine cancer at age 41, had surgery and chemo to help combat the cancer.  While waiting for radiation therapy to start, Cindy had a genetic test, which tested positive for Lynch Syndrome, a gene mutation that increased risk of uterine and colon cancer significantly (60% and 82% lifetime risk.)  The genetic test not only helps out other family members, but allowed doctors to better treat Cindy’s illness.  Cindy routinely praises this course of action as one of the most important things she has done.  Knowing your family history can prevent or at the very least help doctors better treat your illness.  While prepping for radiation, a CT scan found an additional colon tumor, which began a second round of chemo as well as additional surgery.
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Roast Beef Wraps with Horseradish-Mustard

This recipe serves:  4   
Preparation time :   15 minutes

For the horseradish-mustard sauce:

1/4 cup freshly grated horseradish
1 teaspoon Dijon mustard
1/2 cup non-fat sour cream
1/2 teaspoon sugar
salt to taste

For the wraps:

4 large flour tortillas
3/4 pound sliced, lean roast beef tenderloin, from the deli
4 lettuce leaves, green leaf, bibb or romaine, shredded
4 large slices of ripe tomato, sliced very thin
Cooking Instructions
For the horseradish-mustard sauce:
1. In a small mixing bowl, combine the horseradish, mustard, sour cream, sugar and salt.

For the wraps:
2. Lay the tortillas out and spread 1 tablespoon of the sour cream mixture on each of them. Divide the roast beef among the tortillas and spread the remaining sour cream mixture on top of the beef. Divide the shredded lettuce among the tortillas and top with a tomato slice. Tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)

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• Tip of the Month

  January 2012

  Smart Starbucks and Steakhouse Choices

  Starbucks Choices
  • Peppermint Choc Mocha- 520cals, 20g fat
  • Pumpkin Frappuccino- 420cals, 13g fat
  • Flavored Latte- 360clas, 16g fat
  • Latte- 220cals, 15g fat
  • Coffee w/cream and sugar 180 calories
  • Cappuccino- 120cals, 4g fat
  • Coffee w/sugar 90 calories
  • Coffee w/cream 90 calories
  • Coffee w/whole milk 60 calories
  • Coffee w/skim milk 30-50 calories

  Order a coffee with cream and sugar every work day?  Add 900 calories per week to your diet.  That is over 13 pounds in one year.

  Enjoy a cappuccino every day instead, and you save 300 calories per week, and cut 4 pounds per year from the above diet.

  Go to coffee with skim milk and Splenda?  Now you are only adding 250 calories per week, and under 4 pounds per year in coffee weight.

  Enjoy a flavored frappucino or latte once per week?  That could add up to 26,000 calories, and another 7.5 pounds per year.

  Just your coffee could account for 20 pounds of caloric intake annually!

  Steakhouse Choices
  • Caesars Salad- 800cals
  • Chopped Salad, 320cals
  • Spinach Salad, 170cals click here for more »

  click here to read past tips

• Recipe of the Month

  January 2012

  Drink alcohol a little more wisely!

  Drink Choices
  • Eggnog, 350cals
  • White Russian, 260cals
  • Riesling, 160-200cals
  • Shot of liquor, 70-125cals
  • Tonic or Soda, 100cals
  • Winter Beer, 150-200cals
  • Beer, 150cals
  • Bloody Mary, 130cals
  • Wine, 120cals
  • Light Beer, 55-85cals
  • Champagne, 85cals
  Enjoy a small glass of eggnog and two gin and tonics, and you have drank 750 worthless calories.
  Or, start with some champagne, and enjoy two glasses of wine and you only have drank 330 calories, less than half of your first choices.