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  • Scott Adams
    Scott Adams
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    Maria's Real gluten-free Light 'Wheat' Bread (Gluten-Free)

    This recipe comes to us from Maria Oostveen. Her comments about it: My goal is to develop an all-purpose flour, that can be used for most baking purposes. I have not tested this version yet on anything else but bread and it compares 100% with regular light wheat bread. The first thing I made with it was the cheese sandwich I so badly craved and it was like heaven!! No comparison with ANY gluten-free bread I tried before, and I tried them all!!!!!!

    Marias Bread Flour Mix (makes 9 cups = 3 loaves).

    2 cups garfava or garbanzo-bean flour
    1 cup sorghum flour
    2 ¼ cups tapioca flour
    2 ¼ cups arrowroot flour (starch)
    1 cup rice flour
    1 tablespoon potato starch
    2 tablespoons potato flour
    2 tablespoons xanthan gum
    2 packages gelatin (unflavored)
    ¼ cup sugar
    1 ½ teaspoon salt

    Mix well and keep in an airtight container. You can use cornstarch instead of arrowroot. This was originally designed to bake at an altitude of 5000+ feet so you may need to make adjustments.

    Marias Real gluten-free Light Wheat Bread:

    Mixing time: 15 minutes
    Rising time: 20 minutes
    Baking time 45 minutes
    Grease an 8 ¼ x 4 ¼ bread pan with lard.
    Preheat oven to 375F

    In a large mixing bowl place:
    2 eggs
    2 Tablespoons canola or olive oil
    1 teaspoon apple cider vinegar

    Dissolve: 1 ½ tablespoons of honey in 1 ¼ cup very warm water and set aside.

    In a bowl stir together:
    3 cups Marias Bread Flour Mix
    2 teaspoons yeast
    1 teaspoon baking powder
    1/8 teaspoon citric acid.

    Beat the egg mixture at high speed until foamy. Add the water and honey mixture to the egg mixture and beat until it becomes foamy again. Turn the speed low and add ½ cup of flour mix at a time (wait for it to be absorbed before you add each ½ cup). After the flour mix is added turn the mixer to high speed and beat for about 3 minutes. The texture should be like cake batter. If it is too thick, add one tablespoon of warm water at a time until it is the right consistency.

    Spoon it immediately into the prepared pan and carefully smooth the top. Cover with a plastic container or large lid to keep the temperature even and put it in a warm place to rise (like on top of your oven). Place it in the oven when the dough reaches to the top of the pan (not higher - approximately 20 minutes). Bake for about 45 minutes at 375F. Brush the top with oil when it comes out of the oven and let it totally cool on the rack. Store it in a plastic bag or an airtight container. If you cannot eat all of it in 4-5 days it freezes well.


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    This recipe is great, the best gluten free bread we've tried to date. The bread has nice holes in it (nice grain) and is light and airy, unlike most dense and 'stony' gluten free breads available. Definitely a recipe that I will make again!

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    I made this bread for my mother. She does not have celiac disease but does have gluten and milk allergies. She ate about a quarter of a loaf in one day! She was so excited and kept saying "this is the BEST bread that I have had since I stopped eating gluten!" I did not have the citric acid but it still turned out great. I can eat gluten bread and I tried it. I will say that this gluten-free bread is very similar to regular bread! It is a little spongy but toasts up nice! Thank you for this recipe!

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    This bread is the best we've tried so far. I have no potato flour or ctric acid so left them out and the bread is still great. Also I used 2 tbsp of yeast per loaf instead of 2 tsp and added the yeast to the honey water and let it start before adding it to the flours, this gave us very full, light bread.

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    I am wondering if there is a way to substitute the garbanzo flour as I cannot eat legume/beans? I am really curious about trying this recipe so I may see what happens to me anyway.

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    This bread recipe is AMAZING!!! This is the best gluten-free baked good I have tried so far. I want to eat the entire loaf right now. I hope to find more delicious recipes for other foods to try. I have tried 2 other bread recipes and they were very heavy and disgusting. This recipe is going to be used a lot by me. I can't wait to make hamburger buns out of it. I will be passing this one along to all my friends that want it. Thank you for a wonderful recipe. I never thought I'd be eating great tasting bread again!

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    This is the best gluten-free bread recipe I've tried, and beats all other gluten-free breads you can buy (except for one little Windsor, Ontario bakery "Healthy Creations"). I make it in my breadmaker and it's turned out pretty well every time. The last two loaves I made turned out much darker in colour than the others - does anyone have any idea why? I haven't done anything differently, except this time using yeast out of a jar instead of a single-dose packet. (??) It's still delicious but my 3 year old prefers it lighter!

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    Hi Everyone. I have a question. I have made this bread in the oven and it rose to beyond the top of the baking pan, then fell a bit in the middle. It was still edible, and very tasty too.

     

    I decided to try it in the bread machine and didn't alter any of the ingredients. It didn't rise a lot, then when it baked, fell completely in the middle. The bread was gummy and uncooked. I was able to salvage both ends, along with about 1/2' down each side of the loaf, however, the entire middle had to be thrown out.

     

    Can anyone suggest to me what might be causing this? I tried the recipe three times, to be absolutely certain I was doing it correctly. I am very disheartened as I agree with everyone who has written that this is the best gluten free bread I have tasted.

     

    Thanks for your help.

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    Hi Everyone. I have a question. I have made this bread in the oven and it rose to beyond the top of the baking pan, then fell a bit in the middle. It was still edible, and very tasty too.

     

    I decided to try it in the bread machine and didn't alter any of the ingredients. It didn't rise a lot, then when it baked, fell completely in the middle. The bread was gummy and uncooked. I was able to salvage both ends, along with about 1/2' down each side of the loaf, however, the entire middle had to be thrown out.

     

    Can anyone suggest to me what might be causing this? I tried the recipe three times, to be absolutely certain I was doing it correctly. I am very disheartened as I agree with everyone who has written that this is the best gluten free bread I have tasted.

     

    Thanks for your help.

    I am going to try making in my machine and with my mixer, and bake in the oven (I don't like size of loaves when baked in machine). I'll post results and hopefully offer good advice to you. (I've been baking for over 40 years, began baking gluten-free desserts and breads about 9 months ago, and generally get really good to wow results.)

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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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    Scott Adams
    This recipe comes to us from Ellen Gold.
    1 cup brown rice flour
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    Scott Adams
    The following recipe appeared in Volume 6, Number 1 (January 1997) of the Sprue-Nik Press which is published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan.
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    Scott Adams
    This recipe comes to us from Kenneth Vaughan.
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    Jefferson Adams
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