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Looking For A Gluten Free Bread Recipe
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5 posts in this topic

Also can't contain potato or corn! :unsure: Any suggestions?

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Ads by Google:

Here's one of many possibilities:

Almond Flour Bread 2

A versatile recipe that can be used for bread, cakes or pizza.

Ingredients:

DRY INGREDIENTS

1 cup of brown rice flour

1 cup almond flour

¾ cup white rice flour

¼ cup tapioca flour

2 ½ teaspoons guar gum or xanthan gum

1 teaspoon salt

2 teaspoons instant yeast

WET INGREDIENTS

2 eggs

2 tablespoons honey

2 tablespoons olive oil

1 teaspoon vinegar or lemon juice

1 - 1 ¼ cups warm water

Directions:

Preheat oven to 350°F.

Mix dry ingredients in food processor. Add the wet ingredients. Process until it is thick like a cake mix. Add more water as needed. Pour into a loaf pan and let rise as high as ¾ of the pan. Place in the oven and bake at 350°F for 30 minutes.

Other Options:

For Cinnnamon raisin or Date Loaf - add ½ cup of soaked raisins - (5 min in boiling water) and 2 teaspoons of cinnamon.

For Pizza - spread the dough onto a cookie sheet using lots of olive oil to press it down. Bake at 400°F for 10 minutes. Add toppings and cook another 10 minutes.

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This is a recipe that I got elsewhere. It is not my recipe and I saved it as it was written, so forgive the typos. It makes a single serving at a time or a nice hamburger type bun. It is super quick and good! I used to make this and my daughter and I would share one because we can't eat a lot of carbs at one time.

"Hi All

It's been quite a while since iI posted but I just had to post a very

simple delicous bread recipe I have developed. Like my mother used to

say "necessity is the mother of invention". We travel a lot for Ken's

work these days and I was forever running out of bread. Then I

developed an allergy to yeast and eggs and that blew all my gluten-free recipes

out of the water for me so I began to experiment with a baking powder

recipe called "lazy man's bread." I found most rice breads have a

tendency to rise beautifully and then drop just before they are done.

I decided to try my own version of this recipe in the microwave

reasoning that since the bread always drops when almost cooked the

microwave might fix this and it worked really well. The recipe I

developed works really well in the corningware plain open stock bowls.

A large soup bowl (not the ceral bowls that come in the sets) makes a

small loaf and two rice bowls can be used instead for buns. I use the

rice flours from the Asian isle in the supermarket. My brand is Ivory

brand and since it is imported from Thailand it is not likely to be

cross sontaminated with wheat flour. The secret to the nice texture is

the sweet rice flour AKA glutenous or sweet rice flour.

Here is my recipe:

Microwave Rice Bread

1/2 cup rice flour

1 heaping teaspoon glutenous rice flour (also called sticky rice flour

and yes it glutten is free even though the name implies

otherwise)

1/4 to 1/2 tsp salt (according to taste)

1 tbsp baking powder

1/2 cup soda water ot carbonated spring water

If I am baking this in the bigger bowl I just put dry ingredients in

the bowl and mix them then I mix in the carbonated water and put it in

the mocrowave immediately for 3 minutes and in a total of 5 minutes

or less I have a soft delicious loaf of bread. This is best eaten

fresh but it is so simple I don't mind baking one whenever I am hungry

for bread. It also makes a delicious hamburger bun it you bake it in

two rice bowls instead.

I have also addapted this recipe to a strawberry shortcake by adding a

bit of sugar (about 1 tbsp) and vanilla. It can also take a bit of

margarine added to it to make it richer. I just go a bit heavy on the

flour or a bit light on the water.

If I have to stay in a hotel I just put the dry ingredients for one

recipe in a ziploc bag and when I get there all I have to do is put it

in my bowl and add 1/2 cup of carbonated water. this is so great since

most hotels have a microwave. This also works with plain water but

since rice flour is hard to make rise using carbonated water makes it

lighter.

Just hink this is a great one for kids who hate crusts since it is

crust free. Hope you all enjoy the fresh bread as much as I and my

other celiac friends have. Betty"

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a friend just sent me this tonight from her gluten-free daughter. the daughter is quite a baker - worked in a regular bakery for a while. i haven't tried it but would trust that it will be good.

here's the gluten free yogurt bread recipe.

Proof yeast with:

2/3 c water

1T yeast

1T sugar

Dry Ingredients:

3c gluten free flour mix (I use 30% buckwheat. 30%brown rice 20% sorghum and 10% tapioca)

1 t xanthan gum

1 t salt

Wet ingredients:

2T butter, melted

8 oz yogurt

2T honey

2eggs

1tsp apple cider vinefar

Mix dry, add wet, let rise 1 -1.5hours. Bake @375F for 30min then cover with foil and bake 30 min more. I put all ingredients in the bread machine, VOOT, and push go! it's perfect.

Oh, and to make this the BEST savory gluten free bread EVER, sprinkle the top of the bread before baking with coarse salt, rosemary and pepper and add minced garlic and (if you are reallllly going for excellence) parmesan to the wet ingredients. Unfortunately, I think she will have to learn to love dense anti-bread products. Light and fluffy is all in the gluten. but there is a lot to love in the nutty, hearty, complex flour flavors AND in feeling better.

Sourdough Boule

at the moment i have a different recipe in the oven: http://www.artofglutenfreebaking.com/2010/10/sourdough-starter-gluten-free/

the starter grew ok, it smells pretty good . . . i'm just hoping it will be delicious. i haven't had a piece of bread in a month now.

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To update this - I've kept the sourdough starter going for several weeks now and have probably made the gluten-free Sourdough Boule from the link above (art of gluten-free baking.com) perhaps a dozen times. It's a really good bread - i'm having a little bit of trouble getting it completely cooked through in the center, but tomorrow when i make the next loaf i'm going to leave it a little longer in the oven with the lid on.

You can use whatever flours you want with it. I've mostly used sorghum - it has an interesting flavor that is definitely growing on me. one time i fed the starter with garfava flour (garbanzo bean/fava bean blend) and it soaked up all the fluid and became like a sponge! the author suggested using a higher protein flour to give the yeast enough to grow on, i believe.

the starter above is begun by using water, gluten-free flour and a couple of leaves of purple cabbage that have that white bloom on them. that's yeast, apparently. in any case, as weird as it sounded, it totally worked. i have a lovely brew of yeast-y smelling starter on the counter.

also, there was a new article posted here: http://www.celiac.com/articles/23145/1/Is-Sourdough-the-Future-of-Gluten-free-Bread/Page1.html that says "However, sourdough isn't just good for making better bread.Recent studies show that sourdough

fermentation can also speed gut healing in people with celiac disease at the start of a gluten-free diet.

Here is a recipe for a starter, but there wasn't an accompanying recipe for making the actual bread. http://www.celiac.com/articles/23146/1/Gluten-free-Sourdough-Starter/Page1.html

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    • Thanks for posting this Adrien, it's a great list and I and others will appreciate the effort and the thought behind it. I loved my time in Malaysia and I'm glad I sampled all the food I could whilst I was still on an unrestricted diet. The good thing is that, like you say, some of the nice Malay foods are still ok. As a backpacker I survived on a lot of nasi goreng and laksa, nice to think if I return there I could still do the same Terima kasih!
    • I have posted on here before. DQ2, brother with celiac, DGP iGA was the only mildly elevated test. Was gluten-free so did 6 week challenge last winter. Negative biopsy. I am gluten-free now but do go out to eat. Prior to the challenge my health was good. Since then I have: Chest pain, pain between shoulder blades, periods of shortness of breath, heart palpitations, one instance of a heart arrythmia episode, neck is tender to touch on one side (they kept saying sinuses or TMJ which my dentist vetoed) ear ache, bowels never sink. Numbness and tingling. Blood pressure variations. Could be doing chores and feel dizzy and it might be 84/52.  not super low, but not typical for me if I'm running around the house.While other days I am mildly hypertensive. Recently lost 5 lbs in 8 days without trying. Recently electrolytes were low, alkaline phosphatese was low. Ferritin started dropping so started liquid iron 2-3 times per day 4 months ago. Primary watching that, I am not anemic but we are nowhere near iron overload either.  GI doc was a dick. Did not even know DGP replaced older tests and he was very condescending When I begged him for help recently and told me to get a second opinion which is exactly what I plan on doing.  I now have pain in my upper GI area. It is tender to touch. I had my gallbladder out in 97 along with a stone and infection in my bile duct. It hurts in this area. Pancreatic enzymes look fine, liver enzymes fine. Pancreatic ultrasound fine. I will now be doing a EUS Soon to look at bile duct, pancreas and liver.   so a typical day for me is that I might feel fine for a while and then suddenly feel like I'm going to pass out. really dizzy, numbness in odd places, like my body has been hijacked. I will typically eat a bunch of food something high protein and in about an hour or so I start to feel better. However, then my upper stomach starts to hurt in place of the passing out feeling. blood sugars are also normal. After getting the " it must be panic attacks" and condescending looks a million times my primary finally ordered an ultrasound of my sore neck and there is an abnormality in my thyroid which she says looks like possibly Hashti's. Except for one time, all my serum TSH tests were normal. We have more blood work on Monday. As I have not put on any weight and there are other symptoms that are closer to Graves.  Has anyone else had any thyroid issues that followed doing a gluten challenge?  where is your stomach pain? Do you have it above or below your belly button? Mine feels like it's in the pancreas area, like 2-3 inches above the belly button and when I push on it it's tender, but not all the time. sometimes i feel it in my back. 
    • Thanks for sharing with me.  I really appreciate it.  Honestly, after a glutening last summer (still do not know what glutened me), I did not eat out for a year!  The risk was too great as my healing time took 3 months (for symptoms to subside) and six months to regain lost weight.  Our recent vacation to Europe was worth the risk  as we traveled with our entire extended family, but we were extra cautious and ate only at celiac-approved places.  Otherwise, we "dined" at markets or ate the food we brought from home.  Thankfully, we did not get glutened (at least we don't think so!)  
    • I do not struggle with this and I was brought up the same way as you. I don't struggle because for many years off & on we didn't have a bathtub, only showers as well as this being therapy or medicinal for the skin - heck even for the muscles as I age. I figure I've earned my right to luxuriate or medicate with baths any time I've a mind to. My husband saw just how bad my dh got & NEVER begrudges me a nice long soak in the big soaking tub we now have.
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