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

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

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


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