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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

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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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8 Responses:

 
Kathy
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
02 May 2008 12:58:52 PM PDT
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!

 
Amanda
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
15 Apr 2010 2:25:15 PM PDT
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!

 
Eowwyn
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
27 Aug 2010 7:44:24 PM PDT
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.

 
Manya
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
10 Oct 2011 6:56:41 PM PDT
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.

 
Davidé S
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
01 Jun 2012 4:15:35 AM PDT
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!

 
Jenny V
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
30 Aug 2012 1:05:51 PM PDT
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!

 
Rosemary
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
18 Jan 2013 1:00:08 PM PDT
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.

 
iris
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
14 Aug 2013 11:09:15 AM PDT
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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Hi! My daughter is 19 was diagnosed at age 16. It took about 12-18 month s for her to fully heal from the damage and feel "normal" again. Also because of the damage done she had reactions to dairy, so you may want to try no or minimum dairy until youre fully healed. Just a suggestion. Hope you start feeling well soon!

Hi yall! New to this blog, but really glad it exists because I have lots of questions. First off, I'm Allie! I'm 17 and newly diagnosed Celiac after about 3 years of searching for answers. I initially went gluten-free on the recommendation of a friend, I felt better in about a month and then my pediatric gastroenterologist had me do the gluten challenge, and my symptoms were the worst they have ever been, and ones I barely noticed before became very present. I did the biopsy and was diagnosed, it's been about 2 weeks and my symptoms are still pretty bad, although my diet has no known sources of gluten or cross contamination. Wondering if anyone has any input on healing post gluten challenge, any tips or how long it took for you would be quite helpful! Thanks

Might want to look into a keto diet, I have UC on top of celiacs and keto is working great Yeah I have major nerve and brain issues with gluten, gluten ataxia with nerve issues and brain issues. Seems to cause my body to attack my brain and nerve system. My brain stumbles fogs, and starts looping, the confusion causes me to become really irritable, I call it going Mr Hyde. Like my mind will start looping constantly on thoughts and not move driving me literally mad, or it used to. Now days it is primary the numbness anger but the gut issues and sometimes random motor loss limit me motionless to the floor now days for the duration of the major anger effects. Used to be a lot more mental then painful gut. I did a mental trauma post on it on while back where I came out about all my mental issues with gluten.

^^^^^^ good info, tips and tricks^^^^^^^^^ yes, crumbs will make you sick. also, breathing flour/pancake mix, etc that is in the air because eventually, you're going to swallow some.

Hello I was diagnosed Dec 15 of last year and went totally gluten-free the next day. I actually got worse before I got better - it's a steep learning curve - but now, 4 1/2 months later I'm finally seeing improvement. Hang in there.