Crescent Rolls

1/2 stick butter (1/4 c.), room temp.
3/4 c. small curd cottage cheese

1 c. GF flour mix ( I used rice/potato starch/tapioca blend)
1 t. xantham gum
1/8 t. salt
1/4 t. cream of tartar
1/2 t. baking soda
1 Tbs. sugar

In the bowl of your mixer, combine the butter and cottage cheese. Add dry ingredients. Mix until a ball of dough forms.

Wrap in plastic wrap and chill 2 hours, or overnight.

Preheat oven to 350 degrees. On lightly floured piece of parchment paper (or plastic wrap), roll the dough into a 14 in. circle. Cut into 8 triangles (really easy with a pizza cutter).

Roll each triangle from wide end to tip, turning ends to form a crescent shape. Place on a baking sheet lined with parchment and bake 20-30 minutes. Brush with butter right out of the oven.

This recipe came from DelightfullyGlutenFree.blogspot.com

White Bread

For those of you who live in the big city, buying bread is very easy. For people who live in a small town and don't have healthfood stores just down the street, this is the best bread I've made yet.

Dry Ingredients (Mix in a bowl):
2 c. white rice flour
1 c. tapioca flour
1/2 c. corn starch
2/3 c. powdered dry milk
1/2 c. sugar
1 Tbs. xanthan gum
4 1/2 t. dry yeast (or 2 packets)
1 1/2 t. salt

Liquid (Mix separately in another bowl):
4 eggs beaten lightly
1 1/2 c. warm water
1/4 c. corn oil
1 t. rice vinegar

Add liquid to mixed dry ingredients. Mix well for 60 seconds. Let rise for 1 1/2 hours, or until tripled in size, in warm humid area. Then bake 50 min. in nonstick bread tin at 350 degrees. I cover it with aluminum foil for the first 40 minutes or so. Remove from oven when very light brown. Note: removing the light will keep bread spongy and less crumbly. Let cool for 10 min. then remove from tin and cool for 30 min. longer. Ready to eat.

This recipes comes to us from Rick Barrera.