Read Gluten-Free Makeovers for Free Online Page B

Bread (page 40), Chocolate Shortbread (page 196), Corn Bread Extraordinaire (page 72), Grandma’s Babka (page 45), Killer Brownies (page 180), Lemon Walnut Squares (page 183), Potato and Cheese Pierogi (page 138), Pumpkin Orange Brandy Layer Cake (page 224), Raspberry Dazzle Bars (page 185), The Best Carrot Cake (page 227), or Vanilla Blueberry Bundt Cake (page 228).
    Bon appétit and happy gluten-free baking!

    * Allergic to corn? Replace with ½ cup potato starch (not flour) or tapioca starch/flour and increase the sorghum flour or rice flour to 1¼ cups to avoid a gummy texture.

             YEAST BREADS AND ROLLS             
Apple Caramel Monkey Bread
MAKES 12 SERVINGS
    This pull-apart bread, also called bubble bread, was inspired by a photo of Apple Cinnamon Monkey Bread in the King Arthur Flour’s Baker’s Catalogue . This bread looks just like the KAF version (see page 4 of the photo insert) and tastes outrageous—not too sweet with a pleasing amount of caramel.
    1 recipe Delicious Slicing Bread dough (page 42)
    1 teaspoon vanilla extract
    2½ tablespoons granulated sugar
    1½ teaspoons ground cinnamon
    1 medium Granny Smith or Mclntosh apple, peeled, sliced, and coarsely chopped
    4 tablespoons (½ stick) butter or margarine
    ½ cup packed brown sugar
    ½ cup chopped pecans, optional
    Prepare the Delicious Slicing Bread, adding the vanilla extract to the dough. Set aside.
    Lightly grease a 10-cup Bundt pan or fluted pan.
    Combine the sugar and cinnamon in a small bowl. Toss 1 tablespoon of the sugar mixture over apples in a medium bowl and stir to coat. Set aside.
    In a microwave-proof bowl, melt the butter in the microwave on medium high for 30 to 40 seconds, until melted. Stir in the brown sugar until dissolved. Pour into the bottom of the prepared pan and sprinkle half the pecans, if using, over the brown sugar mixture.
    Spray a ¼-cup scoop with vegetable spray. Scoop out balls of the bread dough and arrange in one layer over the pecan and brown sugar mixture. (This will yield about eight scoops or half the dough.) Sprinkle half of the remaining cinnamon sugar over the balls of dough. Spread the apples over the dough and top with a second layer of balls of dough, using all the remaining dough. Sprinkle with the remaining cinnamon sugar and the remaining pecans over the top. Cover loosely with plastic wrap and set in a warm, draft free area to rise about 45 minutes.
    Preheat the oven to 375°F. Remove the plastic wrap from the dough and bake for 30 to 35 minutes, until the top is brown. Remove to a wire rack and cool for 10 minutes. Invert onto a serving plate. Let cool an additional 10 minutes. Pull apart or slice with a bread knife. The monkey bread is best served warm, and can be reheated in a 350°F oven for 5 to 7 minutes.
Shortcuts:
    Use a commercial bread mix in place of the Delicious Slicing Bread.
    Place pecan halves in a plastic zip-top bag and seal. Crush with a rolling pin until coarsely chopped.
    Tip : Can’t have nuts? Use ¼ cup raisins and spread evenly over the bottom of the pan.
Bagel Sticks
MAKES 30 BREADSTICKS
    I tasted—OK, devoured—these awesome sticks at a local gluten-free dinner. They were made by Bob Spector who, with his wife Sue, owns Nature’s Grocer in Vernon, Connecticut. In addition to the best selection of gluten-free and dairy-free products in the area, the store has a full bakery and café. The recipe is reprinted with Bob’s permission.
    2½ cups Bread Flour #1 (page 15)
    ½ cup chickpea flour
    1 tablespoon instant active or active dry yeast
    1 teaspoon xanthan gum
    1 tablespoon sugar
    1½ teaspoons Ener-G Foods Egg Replacer (see Simple Substitutions, page 268) or 1½ teaspoons baking powder
    1¼ cups warm water (105° to 110°F)
    2 tablespoons canola or other vegetable oil
    2 tablespoons honey
    1 teaspoon cider vinegar
    1 egg, lightly beaten with 1 tablespoon water, or 3 tablespoons milk if eggs are not tolerated
    Favorite toppings: roasted