Bread Machine Recipe

[Russ H]

The gluten-free bread available in the UK is expensive and not very pleasant. I invested in a bread machine and tried the recipe linked below. It is a complicated recipe and I am going to try to simplify the ingredients. However, it works very well indeed and the resulting loaf smells and tastes like normal bread. This one is based on oat flour but there is an oat-free recipe also available. The magic ingredient to replace gluten is psyllium husk.

https://www.glutenfreealchemist.com/gluten-free-bread-machine-recipe-bread-maker/

[Scott Adams]

That is pretty impressive looking gluten-free bread! The way it bubbles, the look is an exact match to a typical USA wheat bread.

I've never done this bread before, but it was developed by a scientist who has written many articles on Celiac.com...take a look at the comments too:

 

[Russ H]

It is the best gluten-free bread I have had in the UK. Maybe not as good as what you would get from a small bakery but better than cheap supermarket bread.

That recipe you referenced looks good. Also rice flour free. I am trying to moderate the amount of rice I eat due to arsenic.

[knitty kitty]

@Russ H,

Thiamine, Vitamin B 1, chelates heavy metals like arsenic, lead, and cadmium, which the body can then easily excrete.  

Chelation makes the heavy metals nonreactive, harmless.

Thiamine also protects DNA from mutation when exposed to radiation.  

I remember hearing about Thiamine tablets being distributed in Ukraine when the nuclear reactors were endangered.  

Rice is okay.  Just take some extra Thiamine.  

Edited April 25, 2023 by knitty kitty
Add more information

[Russ H]

Rice is the biggest source of arsenic in the human diet. There are some steps to mitigate the risk from arsenic in rice: choose Indian basmati rice rather than US grown rice (some of the US rice growing areas are heavily contaminated with arsenic from cotton growing days). Soak the rice over night, rinse and then cook 6x rice volume of water. However, this loses some of the water soluble vitamins. The arsenic is concentrated in the rice germ, so white rice has less arsenic than brown rice. The problem is, you can't do this with rice flour as you don't know where the rice came from and can't soak and rinse it. Therefore I try to limit my rice flour consumption as I eat so much of it.

 

Edited April 26, 2023 by Russ H

[Scott Adams]

California grown rice has much less arsenic than rice grown in other areas of the US:

https://www.ewg.org/foodscores/content/arsenic-contamination-in-rice/#:~:text=Rice varieties grown in California,depending on the food type.

  Quote

Rice varieties grown in California or imported from Southeast Asia are often lower in arsenic than rice grown in other parts of the U.S. Consumer Reports suggested that adults eat no more than one to three servings of rice or rice-based foods per week, depending on the food type.

Expand Quote  

 

[Russ H]

  On 4/26/2023 at 5:01 PM, Scott Adams said:

California grown rice has much less arsenic than rice grown in other areas of the US:

https://www.ewg.org/foodscores/content/arsenic-contamination-in-rice/#:~:text=Rice varieties grown in California,depending on the food type.

 

Expand Quote  

Soaking rice overnight and cooking in 5x volume of water removes 82% of the arsenic.

https://www.bbc.co.uk/programmes/articles/2F1MDzyW55pg97Tdpp7gqLN/should-i-be-concerned-about-arsenic-in-my-rice

[Scott Adams]

Ok, but cooking it in 5x water makes soup, not rice! 😉

[Nikhil12]

It's great to hear that you've taken matters into your own hands by investing in a bread machine and experimenting with gluten-free bread recipes. Finding a good gluten-free bread that is both affordable and enjoyable can indeed be a challenge, so it's wonderful that you've found success with the recipe you mentioned.

Using oat flour as a base for gluten-free bread is a popular choice, as it can provide a pleasant texture and flavor. And psyllium husk, as you mentioned, is a common magic ingredient in gluten-free baking. It helps add structure and mimic the elasticity typically provided by gluten in traditional bread recipes.

Simplifying the ingredients of the recipe to suit your preferences and dietary needs is a great idea. Experimenting and adapting recipes to your liking is part of the fun and creativity of baking. Just be mindful that making significant changes to the ingredients and proportions may impact the texture and taste of the final loaf, so it's often best to make gradual adjustments until you find the perfect balance.

Keep up the baking and enjoy the process of creating delicious gluten-free bread that smells and tastes like the real thing. Happy baking!