Below is only a sample of our class recipe, if you joined our class and would like an electronic version of all the recipes, please respond from our site, or send us an email, [email protected]
Ingredients:
Yield's: 9 cups
4 cups brown rice flour
2 cups white rice flour
2 cups potato starch
1/2 cup tapioca flour
1/2 cup cornstarch
5 tsp xanthan gum
Directions:
1) Mix all of the ingredients together in a large ziplock bag or large bowl. Use a large whisk to thoroughly stir to ensure it is really incorporated.
2) Store in ziplock bag or airtight container. Can be stored in the refrigerator for longer storage life
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Pre-heat oven to 450 and line a baking sheet with parchment
Ingredients:
Bread dough:
2 cups gluten free flour blend
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cup sparkling water
2 Tbsp. olive oil
1 Tbps. pure maple syrup or honey
Garlic and herb oil:
2 Tbsp olive oil
2 cloves garlic minced
1 tsp. dried oregano
1 tsp. dried basil
1/4 tsp. crushed red pepper flakes (optional)
1/4 sea salt
Directions:
1) In a small bowl. mix together 2 Tbsp. olive oil, garlic, oregano, basil, red pepper flakes and 1/4 tsp. of salt. Set aside.
2) Whisk together flour blend, baking powder and remaining salt in a large mixing bowl.
3) Add the sparkling water, 2 Tbsp olive oil and maple syrup. Mix just until blended.
4) Pour the batter onto the center of the baking pan and using a rubber spatula, smooth out the dough to a even consistency. (roughly a 12X9 inch rectangle and 1/2 inch thick)
5) Spread the garlic herb mixture on top using a pastry brush.
6) Using your finger, press indents into the dough, roughly 1 inch apart.
7) Bake in the oven for 20-22 minutes or until golden brown-- Rotate the pan after 10 minutes.
8) Cool for 10 minutes, slice and serve.
Liaison College Barrie
94 Dunlop St. West
Barrie, ON L4N 1A7
Phone: 705-720-2433
Email: [email protected]
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