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Alison's Yeast Bread (Gluten-Free)

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.

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.

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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.

GF 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.

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10 Responses:

 
pat hodges
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
22 Aug 2008 6:46:47 AM PDT
I am so glad to find a bread that I can put yeast in .
Thanks so much.

 
carmel
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
26 Aug 2008 1:03:20 PM PDT
I love this bread.

 
Lisa Lindsay
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
24 Aug 2009 9:42:30 AM PDT
It would be nice if there were instructions on baking temperature and time for this recipe.

 
kris
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said this on
28 Jan 2010 3:45:32 PM PDT
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!

 
Ann
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said this on
04 May 2010 8:02:24 AM PDT
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.

 
Mary Jane
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said this on
01 Sep 2010 9:49:38 AM PDT
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

 
Shell
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said this on
03 Sep 2011 12:32:38 AM PDT
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 GF bread, and my husband and I both really liked the flavor.

 
Elisa
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said this on
15 Sep 2011 12:54:40 PM PDT
I thought that this recipe was very easy to follow. I was just missing the time and temp! Thank you Shell!

 
Shell
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said this on
03 Sep 2011 12:40:05 AM PDT
Further to my comment. I made a single large loaf using all of the dough. Hamburger buns are next to try with it.

 
Paula
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said this on
19 Mar 2013 4:20:08 PM PDT
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!




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Hi Stephanie, I'm also from the UK, I've found this site more helpful than anything we have! As already mentioned above, in my experience it could depend on what and where you were drinking. Gluten free food and drink isn't always (not usually) 100% gluten free as you may know, maybe you have become more sensitive to even a trace of gluten that is probably in gluten free food/drink. Is it possible you have a problem with corn, particularly high fructose corn syrup that is in a lot of alcoholic drinks? This was a big problem for me and the only alcoholic drinks I can tolerate are William Chase vodka and gin. I contacted the company last year and all their drinks are 100% gluten and corn free, made the old fashioned way with no additives, so maybe try their products if you like the occasional drink and see how you get on. If you drink out, not many pubs sell their products but I know Wetherspoons do and smaller wine bars may too. l was never a spirit drinker but I must say their products are absolutely lovely! Very easy on a compromised gut too considering it's alcohol. I second the suggestion on seeing a natural health practitioner. I've recently started seeing a medical herbalist, as I've got nowhere with my now many food intolerances since going gluten free last year and I've noticed a difference in my health already.

Sorry for the very late reply and thanks for the replies, I didn't get a notification of any. In case anyone else comes across this and has been wondering the same as I was, I did try a vegetable broth and I did react to it in the same way as if I'd eaten the vegetables. As for the candida, I've been using coconut oil and am seeing a medical herbalist for this and leaky gut. It's only been a few weeks but I've noticed an improvement all round.

What did you drink and where did you drink it? NOTE if you drink something at a bar using their glasses your asking for trouble BEER IS EVERYWHERE in most bars and a CC hell. If it was at home and a non grain based liqour then I would be really concerned that it might just be alcohol. I personally can not really drink much of anything any more. I love rum, and I cook with it sometimes in sautes. I also have rum extract/butter rum extract/and rum emulsion I use in shakes, homemade keto pudding/ mixed into dishes. and even add some to drink to give it a rum flavor lol.

I can only think of two things, 1 something you put on your potato was contaminated like the butter container could have crumbs in it or something like that as mentioned before, and you could be having a reaction to dairy or what ever was put in it.......IF it was just plain potato and you reacted with bloating and cramping you might have a carb issues, tad rare and most associated with additional auto immune diseases but could be in which case a diet of fats and protein would be your answer much like it is for me now days. What all have you eaten in the privous 8 hours including beverages, condiments, spices and foods?

They are gluten-free. Did you use butter that might have gluten crumbs on it? For me , it takes more than 2 hours to feel the effect of gluten- maybe something you ate before? Maybe stomach virus?