Soaked Bread Recipe for the gluten sensitive:)

Hey Everyone! 
It has been a very, very long time since I have posted!  I am so sorry for that!  Life has been
challenging for quite a while!!
This time last year we became very aware of the fact that our "special guy" has a sensitivity to gluten.
I must admit that this was extremely devastating to me!!  I mean, my word, I am the grain co=op leader for our area!!  How can "I" have a child that is sensitive to gluten?! We immediately took him off of our high-gluten-wonderful-for-him-homemade bread!!  This b.r.o.k.e. my heart:(
Our next step was to find an alternative for him...he loves bread.  We found Udi's rice bread at our local grocery store for a whooping $4.99 for about a 6 inch long mini loaf of bread:(  He was eating one loaf every two days:(  At this rate we would go into debt just buying him rice bread!  The next step was to find a decent rice bread recipe that we could make on our own.  We found one that worked out "okay"...but it would fall apart once you tried to make a sandwich with it.
In the fall of last year we had him tested with electrodermal testing.  I was somewhat skeptical at first, but after the testing I was amazed how the foods that he tested sensitive to truly were causing him issues!  I was now a believer!  One of the things that I did when he went for the testing was I was able to bring food that I thought was an issue to him.  I made a loaf of our "normal" bread and I made a loaf of soaked bread.  He was "off the charts" with our normal bread-showing a problem.  When they tested him with the soaked bread, it tested him fine.  I was shocked.  I must admit that it has taken me over a year to jump onto the "soaked bread train"!!  But I am so glad that I did.  About 3 weeks ago, I went to buy one of those $4.99 loaves of bread and it was now up to $5.75!!  That was more than I could take! I promptly went home, found the recipe for the soaked bread and started our next step of the journey.  To my extreme delight, my gluten sensitive young man is able to eat my soaked bread!!  I AM SO VERY EXCITED ABOUT THIS!!  If any of you have a sensitivity to the Prairie Gold bread, please give this soaked bread a try.  What a blessing it is to make my son bread that is so very, very good for him, in spite of his gluten sensitivity!!

Soaked Bread Recipe
10 cups of freshly ground flour
2 3/4 cups warm water
1/4 cup Apple Cider Vinegar (Braggs)
1 stick melted butter
1/2 cup honey

Gently mix honey, butter, ACV and water until honey is dissolved.
Add in 4 cups of flour.  Slowly add the rest of the flour until it forms a stiff dough (almost to the dry point). Knead a minute or two.  Put into a glass bowl and cover with plastic wrap for 16-20 hours...allow to sit on kitchen counter.

Day 2
1/4 cup of warm water
1 tsp of honey
2 Tbps yeast 
1 tsp of salt.
Mix together and allow to stand until frothy. (about 5 minutes)

Add about mixture to dough in your mixer--knead for 10-12 minutes.  Let rise until double in size (1 1/2 hours) Roll into 3 loaves--put into pans and let rise.

Bake at 350 for 30-35 minutes or until golden brown.

This recipe makes a beautiful dough.  After that first rise you can make into rolls or hamburger buns or flatbread...let your imagination take you away!

If you try this recipe and have "issues" with gluten and it works for you, please share your testimony with us:)

Blessings!

SO...who remembers Ryan's steak house?  The one thing that is forever etched in my memory is the smell of their rolls as you walked in the door:)

I found this recipe right before Thanksgiving and thought that I would try it.  I know that it is made with "white flour"...but my oh my...they are so yummy:)  
 
Ryan's Steakhouse Rolls

1 1/2 cups warm water
3/4 cup sugar (eekkss--I know:( lol)
2 tblsp oil
3 tblsp active yeast
5 1/2 cups flour ( you could try Prairie Gold...) I used white:/
2 teaspoons salt

Mix dry ingredients in a bowl.  Proof yeast in warm water.
Add oil, mix for around 8 minutes.  Let rise 10 minutes in the bowl.
Mix briefly-about 1 min.  Remove dough from mixing bowl and pinch off roll sized pieces.  Place onto cookie sheets and allow to rise about 30-40 minutes.  Brush tops with melted butter:)
Bake at 375 for 20 minutes.
Put a pan of water in the oven for a crispy crust:)

Enjoy:)

Baked Oatmeal

Ingredients

2 cups rolled oats (preferably Wheat Montana)
1/4 tsp. salt
1 tsp. Cinnamon
4 tbsp. honey
4 tsp. Smart Balance or butter
1 tsp. vanilla
2 whole large eggs
4 cups skimmed milk
1/3 cup oat bran or wheat bran

Optional add-ns:
1 cup applesauce
1 cup dried cranberries
1 cup raisins
1 cup chopped dried apricots

Directions

In large bowl, combine all ingredients and mix with wire whisk. Pour into a large glass baking dish, approximately 1/2 to 2 inches deep. Bake at 375 for about 35 minutes.

YUMMY BROWNIES!!

4 eggs
2 sticks of butter
2 cups sugar/sucanat
1 tsp salt
1 tsp Vanilla
5 Tablespoons Cocoa
1 1/2 cups flour

Beat eggs; melt butter.  Add butter to eggs in mixing bowl.  Add other
ingredients except flour.  Beat thoroughly.  Add flour and mix thoroughly.
Spread in greased 9 x 13 pan.  Bake at 350 for 30 minutes.

These are really yummy and SUPER easy.  Try topping with coolwhip and
a little cinnamon! 

Awesome Pizza Crust--Makes 6

This recipe is so very awesome!!  Our family loves it!!

4 cups warm water
1/4 cup sugar or honey
3 tablespoons yeast
2 teaspoons salt
11 cups flour---it calls for white, we use half white/half prairie gold
                         have used all prairie gold and it worked great!
1 teaspoon garlic powder
1 teaspoon dried oregano
6 Tablespoons butter

1)  Dissolve yeast and sugar/honey in 1 1/2 cups warm water.  Let stand 5 to
      6 minutes or until foamy.

2)  In a large bowl, mix together 1/2 flour, remaining water, garlic powder, salt
      oregano and butter.  Add yeast mixture and stir to combine.  Slowly add
      remaining flour 1/2 cup at a time until a soft dough forms.

3)  Transfer to a light oiled surface.  Divide dough in half and place into two
      plastic bags.  Place in refrigerator.   Let rise until tripled in size.  About 1 hour.

4)  When you take out of fridge, divide each half into 3 equal pieces. Each piece
      is enough to make one pizza.  Roll out with a rolling pin to the size you need.
      We also use Pampered Chef bar pans.  They work great.

5)  Bake each pizza crust at 450 for 6 minutes.  Allow to cool.  Then top with your
      favorite toppings!  Bake the pizza right on the oven shelf.  It will come out perfect!!

One of our favorites is to use barbeque sauce instead of pizza sauce and then top
with chicken and mozzarella cheese.  YUMMMMYYY!!

I hope your families enjoy this one as much as ours does!

We also make a bulk amount of the pizzas and freeze them.  Take out a little before
you want to use them and then just bake at 450 for about 16 minutes.

So sorry we haven't blogged in such a long time!  Life has been extra crazy!!
Going to try and get back to posting again. 
I hope all of you had a wonderful holiday season and have a wonderful 2012!!
Blessings to you and yours!!

Spelt Bread

1.  Blend together in mixing bowl in order given:

• 2 1/4 cups warm water
• 1/3  cup oil
• 1/3  cup of honey
• 2 teaspoons of salt
• 1/8 teaspoon of vita C crystals
• 4 cups of Spelt flour
• 1 tablespoon of yeast
• 3 to 3 1/4 cups of addtional Spelt flour

2.  Knead until smooth and elastic.

3. Divide dough in half and shape each into a loaf. Place into greased loaf pans.

4.  Let rise in a warm place until double in size. 

5. Bake at 350 for 35 to 45 minutes until done.