9 Years Since Yesterday

The loss and void will never be filled, but we have the joy from countless memories you left behind.
We love you always Daniel!

  

                               

Amish Friendship Bread - Grow Your Own GF Starter

Gluten Free? Oh YEAH!! Just when you thought you could not have a great desert there is plenty to cheer about. We have all been given that bag of starter dough over the years. You know the one where you lay it on your counter and babysit it for 10 days then turn it in to something you LOVE to eat. Now you are gluten free, and that bag of dough is no longer welcome in your kitchen.

Great News! You can make your own starter and GROW YOUR OWN gluten free Amish Friendship Bread. YEAH!

                                            Gluten Free Amish Friendship Bread

           (If you don’t need gluten free go away.....kidding.......use regular flour of your choice)

Apple Raisin Bread - YUM

Starter:

¼ c. warm water

1 – 0.25 ounce active dry yeast

...1 c. white sugar

1 c. milk

1 c. gluten free all purpose flour blend (this is a great time to use up all those bits and bags of 
       leftovers. I typically like the sweeter (rice, almond, etc) but any will do.

Dissolve yeast in warm water for 10 minutes. 

In a glass bowl, mix sugar, milk and flour. Slowly stir in yeast mixture. Drape loosely with plastic wrap. You may also use a ziplock bag. This is Day 1. Follow the 10 day recipe plans.

Day 1 – Stir and recover with plastic if using a bowl. Mush and release air, then reseal if using a bag.

Day 2 - Repeat

Day3 - Repeat

Day 4 - Repeat

Day 5 - Repeat

Day 6 – Add 1 cup sugar, 1 cup milk and 1 cup gluten free all purpose flour blend. Stir or mush and close.

Day 7 - and recover with plastic if using a bowl. Mush and release air, then reseal if using a bag.

Day 8 - Repeat

Day 9 - Repeat

Day 10 - Add 1 cup sugar, 1 cup milk and 1 cup gluten free all purpose flour blend. Mix well. Divide batter into bags, placing 1 c of starter/batter in each of 3-4 bags assuring you keep at least 1 c to bake with. As a note, if the starter grows well, so the final yield may vary. 

With Remaining mix add the following:

3 eggs

2/3 c. oil

½ c. milk

1 c. sugar

1 ¼ t baking powder

½ t baking soda

1 t cinnamon

2 c. gluten free flour

½ t salt

1 t vanilla

Depending on flavor desired add the following:

Plain – 1 5 oz. box instant vanilla pudding

Banana – 1-5oz box banana pudding and 2-3 ripe bananas

Apple – 1 can apple pie filling, 1 c. raisins and may increase cinnamon 1-2 t.

Blueberry – 1 can blueberry pie filling or 1+ c of blueberry syrup

Chocolate – 1-5 oz box of instant chocolate pudding. May add 1-2c chips (peanut butter, chocolate or white chocolate). Omit cinnamon.

Chocolate chip – 1-5 oz box of instant vanilla pudding and 1-2 c chocolate chips

Divide into 2 or 3 loaf pans sprayed with pam. You may dust with sugar, sugar and cinnamon or brown sugar if desired. I do not do this.

Bake at 325 for 1+ hour until knife comes out mostly clean.

Let cool at least 15 minutes.

These are very moist and last longer if stored in the refrigerator in a sealed container. If you don't refrigerate you will want to eat it quickly....days.

What to do with the rest of the dough??

As you know it "grows". I have found with the gluten free flours it really GREW...i.e. needed to be mushed/stirred everyday. Don't know why, no one can tell me. That being said, you will have extra dough. So if you can't find enough people to give it to, you can freeze it. 

Place 1 cup of dough in each ziplock bag.

Roll it up and freeze it.

When you take it out is is day one:-)

So get your tools, your gluten free flour and make some starter, then enjoy some yummy Amish Gluten Free Friendship Bread.

See Breaking Amish for more recipe ideas for Friendship Bread!! The Holidays are coming, get cracking!

Breaking Amish!! Recipes for GF Friendship Bread Starter

When it is time to bake, you must bake with abandon. Let it all go! I continue to play and experiment with the friendship bread starter. Things happen to jump into the bowl, and so far, not bad!!! So some things I know: When you separate it, you can freeze it. Lasts a LONG time. 1C per bag. ALWAYS label GF so you don't get it mixed up with some other squishy item in the freezer. When you take it out of the freezer, you can let it get to room temp and use it 'as is' in your favorite recipes OR you can grow and feed it for a week or two (it is not fussy) OR you can feed it and use it in your favorite recipes. 1 C of batter at whatever stage in your recipes, that is it. SO, I took ALL 10 bags out of the freezer, fed them all once at day 6 then days 10-14++ started a bake-a-thon. HA. I don't know what I was thinking as I had a lot of shopping that resulted......eggs, gluten free flower and freezer bags to store all the baked goods. I then had to find additional freezer space. LOL We will not want for gluten free yummy Amish Friendship Bread (Cake)!!
                    Here you go, things that are good in Friendship Bread (Cake): 'Lemon Cake' Lemon Pudding - In place of vanilla pudding. Then when cooled eat plain or with glaze. 'Spice Cake' Mincemeat - 12-16 oz in the standard batter. 'Chocolate Chip Bread' Chocolate Chips - 1 - 1 1/2c in the standard batter. 'Blueberry Bread' Blueberry Pie Filling - 1 can in the standard batter. Banana Chocolate Chip' Banana and Chocolate Chips - 4-5 bananas, Banana Pudding in place of vanilla pudding, 1 - 1 1/2 c chocolate chips '
                                          
        

'Pumpkin Chocolate Chips' Pumpkin and Chocolate Chips - 12-16 oz pumpkin pie mix and 1 - 1 1/2 c chocolate chips Apple Bread' Apple Pie Filling - 1 can apple pie filling in the standard batter. ' 'Chocolate cake' Chocolate Pudding - in place of the vanilla pudding in the standard batter. 'Gingerbread Cake' Molasses and Ginger - 1 c molasses, 2 t cinnamon and 2 t ginger in standard batter. 'Pineapple Upside Down Cake' Pineapple and Brown sugar - melt 1/2 c butter in 9x13, sprinkle with 1/2c packed brown sugar then cover bottom of pan with can of pineapple. Top with standard batter. What is next? I am going to play around with puffy, cake like cookies.