Gluten Free Bread (in a bread machine, which is not impossible after all)

So with the switch to gluten free being a difficult one for us since my husband is a peanut butter and jelly addict, and the price of not so yummy gluten free bread, I needed to come up with a gluten free bread recipe that is not a bank breaker. So I started to search. In actuality the recipe I needed was on the back of my Tapioca flour package. However, I did try the recipe exactly as Bob's Red Mill suggested minus the conversion from dry milk to regular milk. The conversion made there be 2 cups of milk bringing the batter already to the half way mark of the bread machine pan. So that first attempt I pretty much knew what was going to happen. Anyway, I reduced the milk and viola---

Garbanzo Bean and Brown Rice Bread (Tweaked by the Pomegranate Queen)

Ingredients 3 large Eggs, slightly beaten  1 tsp. Cider Vinegar  3 Tbsp. Olive Oil  1-1/3 cups Water   1 cup Garbanzo Bean Flour  1 cup Brown Rice Flour  1/2 cup Tapioca Flour  1/2 cup Cornstarch  4 tsp. Xanthan Gum  3 Tbsp. Brown Sugar   2/3 cup Milk   2-1/4 tsp. Yeast, Instant

Directions

Combine liquid ingredients and pour carefully into bread machine baking pan. Measure dry ingredients, mix well and blend. Add to baking pan. Carefully set pan in breadmaker. Select BASIC/NORMAL/WHITE cycle; start machine. After mixing action begins, help any unmixed ingredients into the dough with a rubber spatula, keeping to edges and top of batter to prevent interference with the paddle. Remove pan from the machine when bake cycle is complete. Invert pan and shake gently to remove bread. Cool upright on a rack before slicing. Makes about 10 slices. I have to admit I am rather Proud of myself. :D Oh and if you grind your flours yourself they really are cheaper.

Gluten free Turkey Time.

I love thanksgiving, it is like the only time we eat turkey. I have made two turkey's in my lifetime and I found the best recipe the first time around. YUM!!!

Anyway here is what I d to make the turkey ever so yummay....

We by a fresh turkey. Local and free roaming. We never freeze them. When we are ready to cook the turkey we must do the love the turkey dance ( okay not actually but it is pretty funny) clean turkey of all pin feathers that may have been missed. fold neck skin of turkey over so that the opening is closed and pin it shut with toothpicks. Then line the inside of the turkey with aluminum foil. Put butter and carrots, celery and potatoes into the cavity and cap with more foil so it is closed. Rub olive oil over turkey, sprinkle with a little salt.  Now here is the kind of crack addict injection part. We use butter and we inject it into the turkey every where and we use alot maybe 2 sticks. You can never have enough.  OH it is so yummy. Now we also roast the turkey breast side down. This gets the juices flowing through the breast keeping them moist. We start at 420 degrees and lower it to 350 after an hour. Then continue at about 15 minutes per pound. It will be interesting because this year we have a 30 pounder to cook. This is the best turkey I have ever had and I am anticipating it greatly. Oh and it is gluten free. :D YAY!!!