Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Where Your Contribution Counts!
    eNewsletter
    Support Us!
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    Alison's Yeast Bread (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    3 cups gluten-free flour mix(see below)
    ¼ cup sugar
    3 ½ teaspoons xanthan gum
    2/3 cup dry powder milk
    1 ½ teaspoon salt
    2 teaspoons sugar
    ½ cup lukewarm water
    1 ½ tablespoons yeast granules
    ¼ cup shortening
    1 ¼ cups water
    1 teaspoon vinegar
    3 eggs

    Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy duty mixer. Use strongest beaters. Dissolve the 2 teaspoons of sugar in the ½ cup of lukewarm water and mix in the yeast Set aside while you combine the shortening and 1 ¼ cups water in saucepan and heat until shortening melts. Turn mixer on low. Blend dry ingredients and slowly add shortening and water mixture and the vinegar. Blend, then add eggs. This mixture should feel slightly warm.

    Celiac.com Sponsor (A12):
    Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes. Place mixing bowl in a warm place, cover with plastic wrap and a towel, and let the dough rise approximately 1 to 1 ½ hours or until doubled. Return to the mixer and beat on high for 3 minutes.

    Spoon the dough into 3 small (2 ½ by 5) greased loaf pans or 1 large one. Use muffin tins and bake any remainder as small rolls.

    gluten-free Flour Mix:
    2 cups white rice flour
    2/3 cup potato starch flour
    1/3 cup tapioca flour

    Combine and measure amount needed for recipes.



    User Feedback

    Recommended Comments

    Guest pat hodges

    Posted

    I am so glad to find a bread that I can put yeast in .

    Thanks so much.

    Link to comment
    Share on other sites
    Guest carmel

    Posted

    I love this bread.

    Link to comment
    Share on other sites
    Guest Lisa Lindsay

    Posted

    It would be nice if there were instructions on baking temperature and time for this recipe.

    Link to comment
    Share on other sites
    Guest kris

    The recipe needs to be rewritten to be easy to read...i.e., use steps and put ingredients in proper order. Include baking temperature, time at minimum!

    Link to comment
    Share on other sites
    Guest Ann

    Posted

    The recipe needs to be rewritten to be easy to read...i.e., use steps and put ingredients in proper order. Include baking temperature, time at minimum!

    This needs clarification; such as does it get a second rising after spooning into pans, and the baking temperature. I agree it needs to be put in a sequential order. As a baker I can figure it out, but had to experiment with the second rising or not.

    Link to comment
    Share on other sites
    Guest Mary Jane

    Posted

    This needs clarification; such as does it get a second rising after spooning into pans, and the baking temperature. I agree it needs to be put in a sequential order. As a baker I can figure it out, but had to experiment with the second rising or not.

    Did your do a second rising period? I think that I would do that and what oven temperature and amount of baking time did you use? Did it make a good size loaf? Looking forward to your response. Thanks

    Link to comment
    Share on other sites
    Guest Shell

    I let it rise in the pan for the second rise and baked it at 350F for 40 minutes. This was my first attempt at gluten-free bread, and my husband and I both really liked the flavor.

    Link to comment
    Share on other sites
    Guest Shell

    Further to my comment. I made a single large loaf using all of the dough. Hamburger buns are next to try with it.

    Link to comment
    Share on other sites
    Guest Elisa
    I let it rise in the pan for the second rise and baked it at 350F for 40 minutes. This was my first attempt at gluten-free bread, and my husband and I both really liked the flavor.

    I thought that this recipe was very easy to follow. I was just missing the time and temp! Thank you Shell!

    Link to comment
    Share on other sites
    Guest Paula

    Posted

    The use of white rice flour, potato starch and tapioca flour are a glycemic nightmare! Why not exclude the starch in the mix, and instead use protein?! This is not good nutrition!

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    Ingredients:
    2 eggs
    1cup gluten-free sour cream
    1 can gluten-free creamed corn
    2/3 cup oil
    1 ½ cornmeal
    3 teaspoons baking powder
    1 tablespoon salt (or less)
    1 cup cheese
    Directions:
    Bake in preheated oven at 400F for 35 minutes in 9” x 12” pan or a hot iron skillet.


    Jefferson Adams
    I'm a sucker for good gluten-free cornbread. I'm an even bigger sucker for this gluten-free bacon and cheese corn-bread.
    I like to make this with Bob's Red Mill Gluten-free Cornbread Mix, but you can use your favorite kind. You might need to play with the recipe a bit to get it just right, but when you do, the pan will be empty, and the family happy and smiling. I like to serve this with gluten-free stews or chili for a sure-fire dinner hit.
    The corn, bacon and cheese work well to offset any dryness that so often goes with gluten-free baked goods. I like to serve this fresh out of the oven and slathered with butter and honey, alongside my favorite stew, soup, or chili.
    Ingredients:
    Bob's Red Mill Gluten-free Cornbread Mix
    2 eggs
    1 ½ cups milk
    1/3 cup of olive oil<...


    Jefferson Adams
    The season of green is upon us once again and a Saint Patrick’s Day celebration wouldn’t be complete without a hearty piece of Irish soda bread. Reminiscent of a large scone, this recipe yields delightfully sweet bread. My Irish friends tell me a good crumbly piece of “Leprechaun Bread” goes great with a sharp cheddar cheese. I think a dab of butter and sprinkle of cinnamon is a nice topper as well.
    Ingredients:
    1 cup brown rice flour
    ¼  cup tapioca flour
    ¼  cup potato starch
    1 teaspoon xanthan gum
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon unflavored gelatin
    ½ teaspoon nutmeg
    ¼ cup buttermilk
    6 tablespoons melted butter
    1 tablespoon honey
    1 egg, beaten
    ½ cup raisins or currants, soaked in hot water for...


    Jefferson Adams
    I’m always looking for different ways to use jalapeños or other peppers in dishes you expect to find them. I like using coarse, stone ground cornmeal in any cornbread recipe and gluten-free flour actually gives the bread really interesting flavor. This recipe is buttery and delicious and has a great chewy texture.
    Ingredients:
    1½ cups stone ground yellow cornmeal
    1 cup gluten-free flour ( I use Bob’s Red Mill or Authentic Foods, but feel free to use your favorite)
    3 tablespoons seeded and chopped jalapeños, about 1-2 peppers
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ¼ cup sugar
    2 teaspoons salt
    1 egg, lightly beaten
    2 sticks butter, melted
    1¼ cups buttermilk
    Directions:
    Preheat oven to 400°F and brush a 10-inch ...


  • Recent Activity

    1. - trents replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      SCARED: What Do These Test Results Mean?

    2. - Scott Adams replied to Kaylee G's topic in Gluten-Free Recipes & Cooking Tips
      1

      Learning to cook for myself

    3. - JustGemi replied to JustGemi's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      SCARED: What Do These Test Results Mean?

    4. - Scott Adams replied to Raquel2021's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Went to see a gastroenterologist today and


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,474
    • Most Online (within 30 mins)
      7,748

    Chriscan
    Newest Member
    Chriscan
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • JustGemi
    • Linedancegal
    • Hannah24
      9
    • jessiemariecar
    • Rhonda H
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...