Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

The Most Delicious Home-made Gluten Free Bread I've Ever Tasted...
0

341 posts in this topic

:D You all absolutely have to try this bread. I cannot speak highly enough about its texture, taste, and ease of making it. It has that soft texture that is so familiar. Not crumbly at all!

We served it to our guests over Christmas and we all loved it. It's better fresh than after a couple of days but you don't have to toast it, you don't have to freeze it. It's simply delicious.

So thank you Laurie for this wonderful recipe. I really hope more people will try it and love it as much as we do!

http://www.recipezaar.com/190906

I added my review to glutenfreegirl's.

0

Share this post


Link to post
Share on other sites


Ads by Google:

Great! I can't wait to bake it for my 6yo celiac daughter. Thanks!

0

Share this post


Link to post
Share on other sites

Sounds good. I'll have to try it. :)

0

Share this post


Link to post
Share on other sites

Oh my gosh, this sounds easy enough for even ME. :)

Two questions.....what is garfava flour - - I assume I can get it at my health store? and also, what type of vinegar did you use?

I can't wait to try this!

0

Share this post


Link to post
Share on other sites
Two questions.....what is garfava flour - - I assume I can get it at my health store? and also, what type of vinegar did you use?

Garfava is a combo of garbanzo and fava beans. I just have garbanzo so will be trying it with that. On second though maybe I'd better mix it with something so it won't be too beany. I'll have to think on that.

I'm assuming the vinegar is white vinegar.

0

Share this post


Link to post
Share on other sites




Oh my gosh, this sounds easy enough for even ME. :)

Two questions.....what is garfava flour - - I assume I can get it at my health store? and also, what type of vinegar did you use?

I can't wait to try this!

I didn't use garfava flour. I used brown rice (superfine) and sorghum and it was wonderful. I did use the flax seed (DH is trying to lower his cholesterol and it was recommended as a supplement so this was a happy coincidence).

I usually use cider vinegar so I probably used it this time. I'm sure white is fine too.

Also, the milk can be somewhat warm - I asked Laurie before I made it the first time - but room temp is fine. If it's too warm it cooks the eggs!

Good luck. I hope it turns out as well for you as it did for us.

0

Share this post


Link to post
Share on other sites

Has anyone tried this recipe in the bread machiene? It looks like it would work?

0

Share this post


Link to post
Share on other sites

I was inspired to try this bread tonight after reading the posts. It is wonderful! I used 1 cup superfine brown flour, and 1/2 cup sourgum (no garafava). I don't know what it will be like tomorrow, but the taste and texture still slightly warm from the oven is fabulous. My teenage son, who does not have celiac and eats gluten outside the home, said it was better than regular bread, which I take as a true compliment. Thanks so much for the recipe!

0

Share this post


Link to post
Share on other sites

You're welcome!!!!! This makes me SO HAPPY!

0

Share this post


Link to post
Share on other sites

Thanks! Now I can use that Garfava flour that I bought and didn't know what to do with. I just hope it comes out well without the eggs and milk. I usually sub in flax meal for eggs but since it already contains flax that might be overkill. Will try it with the Ener-G egg replacer.

0

Share this post


Link to post
Share on other sites
You're welcome!!!!! This makes me SO HAPPY!

Thank YOU! You really deserve the recognition!!!

:D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D

ps - for anyone who might make the same mistake I did, the first ingredient "gluten free flour" should not include any xantham gum (if you use some prefab gluten-free flour like I did)- the batter gets really thick and the bread is dense! Just stick to your favourite flour blend!

0

Share this post


Link to post
Share on other sites

Y'all have inspired me to try this bread. I am not a "baker" and have always relied on Pamela's Amazing Wheat Free bread mix.

1 1/4 cups gluten-free flour

1/4 cup garfava flour

1/2 cup potato starch

1/4 cup cornstarch

1/4 cup flax seed meal

Of the above flours/starches, how was the 1 c rice flour and 1/2 c sorghum flour substituted? Please post exactly what you used. Thank you!

0

Share this post


Link to post
Share on other sites
Y'all have inspired me to try this bread. I am not a "baker" and have always relied on Pamela's Amazing Wheat Free bread mix.

1 1/4 cups gluten-free flour

1/4 cup garfava flour

1/2 cup potato starch

1/4 cup cornstarch

1/4 cup flax seed meal

Of the above flours/starches, how was the 1 c rice flour and 1/2 c sorghum flour substituted? Please post exactly what you used. Thank you!

For the 1 1/4 c gluten free flour I used:

-----------------------------------------------------

1/2 cup superfine brown rice flour

1/4 cup tapioca flour

1/2 cup sorghum flour

For the 1/4 cup garfava flour I used:

-----------------------------------------

1/4 cup sorghum flour

(I have never used garfava flour before so had none but have a LOT of sorghum!)

(for cornstarch, potato starch and flax seed I did not substitute)

0

Share this post


Link to post
Share on other sites
1 1/4 cups gluten-free flour

1/4 cup garfava flour

1/2 cup potato starch

1/4 cup cornstarch

1/4 cup flax seed meal

Of the above flours/starches, how was the 1 c rice flour and 1/2 c sorghum flour substituted? Please post exactly what you used. Thank you!

Instead of 1 1/4 bups gluten-free flour and 1/4 garfava flour, I used 1 cup super fine brown flour (Authentic Foods) and 1/2 cup sorghum. Potato starch, cornstarch and flax seed meal was unchanged. I also had the eggs at room temperarture, and used milk heated for 30 seconds in the microwave.

0

Share this post


Link to post
Share on other sites

This sounds delicous.. do you think it will work in the bread machiene sorry I asked this alreday I wasnt gonna try if its an oven only deal? I just love my machine

0

Share this post


Link to post
Share on other sites

I've made it in the machine, too. Just use your machine however you normally do the gluten-free breads. I know they're all different, and I always yank out the kneader for the second time around. Good luck!

0

Share this post


Link to post
Share on other sites

Okay, got mine rising as I write! Combined exactly as orig. recipe. I am going to bake one version in the oven

and next time I am going to try it in MY new Zojirushi X20, using the gluten-free setting.

*anticipating with glee* *hope dd loves it*

0

Share this post


Link to post
Share on other sites

i've got this bread rising in the oven also----can't wait to try it!!

0

Share this post


Link to post
Share on other sites

:rolleyes: OK all you bread makers out there- I made this bread last night and it turned out really great. I've been cooking gluten free for my husbnd for 18 years and still have my share of flops when it comes to bread; mostly because I still insist on trying to improve it. But after last night, I'm ready to quit experimenting because this is about as good as it gets.

I used warm milk for the liquid; and like one of the other members, I didn't have garfava (or at least I couldn't find it) so I also substituted it with 1/4 c sorghum flour. For the gluten-free flour blend I used the gluten-free gourmet blend of rice, tapioca, potato starch.

I used a 9 x 5 pan, but mine rose full height in about 45 minutes (vs the 80 minutes mentioned in the recipe) This may have been because I always use the 'quick rise yeast' for all my baking or maybe it was the warm milk. I also use my oven for rising by preheating to 200 and then turning it off.

Baked it 40 minutes at 350, but tented with foil after 10 minutes because I like a lighter, softer crust. By the way, I read somewhere that using milk instead of water when making bread makes for a softer crust -and its true.

The end result was a perfect loaf....no sags, no concaves, cooked consisently completely through, nice tender crust, not too hard or tough. The texture reminded me a lot of the regular whole wheat bread you buy, but with a homemade taste. It was soft and springy. It was the perfect accompanyment to a big kettle of homemade potato soup.

I hope you all have a chance to try this recipe. I'm sold enough that I am going to mix up several individual bags of just the dry ingredients (except yeast) so all I have to do is add the the wet, mix and bake.

Regards,

Kay

0

Share this post


Link to post
Share on other sites

Thank you!

0

Share this post


Link to post
Share on other sites

Okay, the flavor of the bread is great. But I goofed. The loaf is all mis-shapened on the top *sigh*, which is why I got a bread machine, heh heh.

But tell me.....it seems like whether out of the oven, or in a bread machine, the gluten-free breads I bake are always a little gummy. Am I not

baking it long enough? I go by the recipe, but this seems to happen. Thanks for any suggestions, or is this just a characteristic of gluten-free

bread that we will have to live with?

0

Share this post


Link to post
Share on other sites

Was this gummy too? There are two breads I always bake, this being one, and neither are ever gummy... The only time I had a gummy bread was when I made pumpkin bread once because I had a lot of pumpkin left over and I threw it all in.. Haha. But to avoid this, cover the top with foil, and lower the temperature, about 10 minutes before it 'should' be done, then bake it for about 20 more instead.

0

Share this post


Link to post
Share on other sites

Sorry so many questions do you find the water or milk working better??

0

Share this post


Link to post
Share on other sites

When I use a bread machine I alway brush down the side of the pan while it is mixing so all the flour gets mixed-in. Then when it is down with the rising process I alway smooth out the top so it bakes evenly. You will get an uneven top if you don't.

hope this helps

mamaw

0

Share this post


Link to post
Share on other sites
When I use a bread machine I alway brush down the side of the pan while it is mixing so all the flour gets mixed-in. Then when it is down with the rising process I alway smooth out the top so it bakes evenly. You will get an uneven top if you don't.

hope this helps

mamaw

I tried this recipe in my Zoj-X20 and it came out wonderful! I also do everything mama does for a smooth look.

I really like the texture to this bread. Here are the settings I use on my machine:

Warm: 10 minutes

Knead: 18 minutes

Rise 1: off

Rise 2: off

Rise 3: 55 minutes

Bake: 55 minutes

The texture was the best I've seen. This will really hold up well to the PBJ treatment. No crumbling! :D

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,099
    • Total Posts
      920,354
  • Topics

  • Posts

    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,134
    • Most Online
      1,763

    Newest Member
    Alinapep
    Joined