Free Gluten-Free Makeovers by Beth Hillson Page B

place.
    Preheat oven to 350°F. Brush the bread with sesame oil and sprinkle with sesame seeds. Bake 25 to 30 minutes, until golden brown.
    These freeze nicely. Reheat in a single layer in a 350°F oven for 5 minutes.
Wraps-ody in Gluten-Free Harmony
    Dairy-free
MAKES 12 SERVINGS
    A version of this recipe first appeared in my “Perils in the Pantry” column in the magazine Living Without several years ago. It makes delicious, pliable wraps that can also be used for roll-ups and flatbreads. The wraps will keep for two days in a plastic bag and remain soft and pliable. They may be eaten at room temperature or warmed slightly. These wraps are reminiscent of the wheat-filled Indian flatbread, roti and chapati. They freeze well.
    3 cups Bread Flour #1 (page 15)
    ½ cup chickpea or other high protein flour
    2¼ teaspoons instant active or active dry yeast
    1 cup plus 3 tablespoons warm water
    3 large eggs, or flax gel (see Simple Substitutions, page 268)
    ¼ cup vegetable oil or olive oil
    3 tablespoons honey
    Mix together the flour blend, chickpea flour, and yeast in a large mixing bowl. Combine the water, eggs, oil, and honey in a separate bowl and add to the dry ingredients. Beat until smooth.
    Coat the surface of a piece of aluminum foil with vegetable spray. Scoop about ¼ cup of dough onto the center of the foil. Cover with a piece of oiled plastic wrap and press into a thin circle of dough without creating holes in the dough.
    Lightly oil the surface of a griddle or skillet and preheat on medium heat for 2 minutes. Remove the plastic from the dough and flip onto the center of the griddle. Press gently so that all of the dough is touching the hot pan. Remove the foil after 1 to 2 minutes of cooking. Continue to cook another 2 minutes or until lightly browned, then flip and cook 2 minutes longer. Remove to a platter and repeat with the remaining dough.
    Muffins, Quick Breads, and Scones
    Start with a good blend such as the Self-Rising Flour on page 16 and make over any mainstream recipe for muffins, scones, or quick breads by replacing the flour plus baking powder with an equal amount of this blend.
Some Tips:
    • Ingredients should be at room temperature.
    • Blend the dry ingredients carefully so that the baking powder and baking soda are evenly dispersed.
    • Stir the liquid ingredients into the dry ingredients only until the flour is moistened. Overbeating can cause muffins to rise unevenly.
    • Have the pans ready and the oven preheated before starting.
    • Use a ¼-cup scoop to scoop the batter into muffin papers or oiled muffin tins. It’s the perfect amount for a 2½- to 3-inch muffin cup.
    • Once the ingredients are combined, bake immediately as the baking powder starts working when the liquids are added.
    • To test for a muffin’s doneness, insert a wooden pick into the center of a muffin that is in the center of the pan as they bake slower than the outer ones. If the toothpick comes out with a few moist crumbs (not clean) clinging to it, the muffins are done; if underbaked, they can fall flat when cooling.
    • To make the muffins dome, preheat the oven to 425°F. As soon as the muffins go into the oven, reduce the heat to whatever the recipe says.

                               MUFFINS                               
A Basic (Not-So-Ordinary) Muffin Formula
MAKES 12 MUFFINS
    Imprint your own personality into this no-fail formula by adding dried or fresh fruit, nuts, or chips. These can also be frozen before baking, putting a fresh muffin within reach anytime (see Batter’s Up below).
    2 cups Self-Rising Flour (page 16)
    ½ cup granulated sugar
    ¼ cup packed light brown sugar
    ½ teaspoon baking soda
    2 large eggs or 4 egg whites
    5 tablespoons vegetable oil
    ¾ cup buttermilk, applesauce, or milk of choice
    2 teaspoons vanilla extract
    ¾ cup raisins or 1 cup blueberries, fresh or frozen (unthawed)
    Additional granulated sugar for dusting,