gluten-free/dairy Free Basic White Bread

[ebrbetty]

hi guys, does anyone have a good, tried and true basic bread recipe I can oven bake?

thanks bunches

Betty

[jerseyangel]

Betty--When I was still eating grains, I liked The Gluten Free Pantry Dairy Free Sandwich Bread. I mixed it up in my stand mixer, and baked it in the oven--very easy, and good!

www.gluten free.com/

[TCA]

I use Pamela's bread mix. Very good!!!! On sale now for 20.00 for 6 on amazon.

[felineaids]

I use Pamela's bread mix. Very good!!!! On sale now for 20.00 for 6 on amazon.

Any simple ones that aren't a mix? I haven't found any mixes I can use. I'm beginning to think nobody makes one.

[queenofhearts]

Any simple ones that aren't a mix? I haven't found any mixes I can use. I'm beginning to think nobody makes one.

What are your restrictions? Betty Hagman's bread book has many different formulas. If you let me know what you can't have I can try to find one that fits the bill. My favorite of hers (that I have tried so far) is the Four Flour Bread, but it may not suit your intolerances.

Leah

[felineaids]

Thanks for the reply. The restrictions I've got are substantial. I'm allergic to gum, and every mix I've found contains at least a few of them. It's easier to list the things I know I can have.

White or brown rice flour, millet flour, agave nectar, honey, salt, baking soda, vitamin C, olive oil, safflower oil -- that's the bulk of what I can have

Tapioca, arrowroot, bean flours, plant source starches and gelatins, flax, and anything derived from seaweed are all forms of gum. People with this allergy generally can't tolerate amaranth either. Most gluten free products contain those. I'm hoping to build an index of recipe options that don't call for those ingredients. My first task is to make bread or bread rolls. After that, I'm hoping to come up with a gum-free, gluten-free birthday cake.

If you find anything -- products or recipes -- let me know. I'd be interested.

What are your restrictions? Betty Hagman's bread book has many different formulas. If you let me know what you can't have I can try to find one that fits the bill. My favorite of hers (that I have tried so far) is the Four Flour Bread, but it may not suit your intolerances.

Leah

[mamatide]

After that, I'm hoping to come up with a gum-free, gluten-free birthday cake.

If you find anything -- products or recipes -- let me know. I'd be interested.

I made a birthday cake out of this (keep the cake small) and it was delicious!:

I got the recipe from Canadian Living Magazine.

Too-Good-To-Be-Gluten-Free Brownies

Note: look for adzuki (or azuki) beans (small sweet red beans popular in Japaneze cooking) in health food stores, Asian markets and some supermarkets. If you can't find them (I couldn't) use 1 3/4 cups (425mL) drained rinsed canned or cooked black beans (which I used).

1/2 cup butter (125mL)

6 oz bittersweet chocolate, chopped (175g)

1 can (14 oz/398 mL) adzuki beans, drained and rinsed

4 eggs

1 1/2 cups granulated sugar

1 tsp vanilla

1. Line 9-inch square metal cake pan with parchment paper, leaving 1-inch overhang. Set aside.

2. In small saucepan, melt butter with chocolate over low heat; set aside. Meanwhile, in food processor, purée beans until smooth; set aside.

3. In large bowl, beat eggs with sugar until pale and thickened; beat in vanilla. Stir in chocolate mixture until combine; stir in beans until smooth. Scrape into prepared pan.

4. Bake in centre of 350F oven (180C) until cake tester inserted in centre comes out with a few moist crumbs cinging, about 45 minutes. Let cool in pan on rack.

5. Cover with plastic wrap; refrigerate until cold, about 2 hours. Using paper as handles, remove brownies from pan, cut into squares.

Makes 16 squares.

Per square:

222 calories

4g protein

11g total fat (6g saturated)

28g carbs

2g fibre

65mg chol

146mg sodium

%RDI

2% calcium

6% iron

7% vitaminA

2% vitaminC

8% folate

[2Boys4Me]

Is there such a thing as a dry milk substitute? Most of the bread recipes in my cookbooks call for dry skim milk powder.

[jerseyangel]

Is there such a thing as a dry milk substitute? Most of the bread recipes in my cookbooks call for dry skim milk powder.

Vance's Dari Free comes dry, you have to add water to it. I've used it dry, also.

[queenofhearts]

Is there such a thing as a dry milk substitute? Most of the bread recipes in my cookbooks call for dry skim milk powder.

You can actually substitute ground almonds (almond flour) for dry milk in most recipes. Very tasty too. I can eat dairy but I often make this substitution for flavor's sake. It is pricey though.

Leah

Thanks for the reply. The restrictions I've got are substantial. I'm allergic to gum, and every mix I've found contains at least a few of them. It's easier to list the things I know I can have.

White or brown rice flour, millet flour, agave nectar, honey, salt, baking soda, vitamin C, olive oil, safflower oil -- that's the bulk of what I can have

Tapioca, arrowroot, bean flours, plant source starches and gelatins, flax, and anything derived from seaweed are all forms of gum. People with this allergy generally can't tolerate amaranth either. Most gluten free products contain those. I'm hoping to build an index of recipe options that don't call for those ingredients. My first task is to make bread or bread rolls. After that, I'm hoping to come up with a gum-free, gluten-free birthday cake.

If you find anything -- products or recipes -- let me know. I'd be interested.

That's a toughie, but I will look around. Can you do potato starch or does that fall in the gum category too?

And are eggs out too?

Leah

[felineaids]

That's a toughie, but I will look around. Can you do potato starch or does that fall in the gum category too?

And are eggs out too?

Leah

Potato starch (or any of the plant starches for that matter) have proven problematic. My tolerance for eggs has swayed back and forth but I tried them again last night and did okay. For now, I'd be willing to try a recipe that includes eggs.

[penguin]

Potato starch (or any of the plant starches for that matter) have proven problematic. My tolerance for eggs has swayed back and forth but I tried them again last night and did okay. For now, I'd be willing to try a recipe that includes eggs.

I posted a potential recipe on your thread.

[felineaids]

I posted a potential recipe on your thread.

Thanks.

[felineaids]

I made a birthday cake out of this (keep the cake small) and it was delicious!:

I got the recipe from Canadian Living Magazine.

Too-Good-To-Be-Gluten-Free Brownies

Note: look for adzuki (or azuki) beans (small sweet red beans popular in Japaneze cooking) in health food stores, Asian markets and some supermarkets. If you can't find them (I couldn't) use 1 3/4 cups (425mL) drained rinsed canned or cooked black beans (which I used).

1/2 cup butter (125mL)

6 oz bittersweet chocolate, chopped (175g)

1 can (14 oz/398 mL) adzuki beans, drained and rinsed

4 eggs

1 1/2 cups granulated sugar

1 tsp vanilla

Thanks for trying, but this wouldn't work. The beans, chocolate, butter, and sugar would have to be left out.

There's no way I could pull off that many substitutions. If you've got any other thoughts, I'd appreciate them. I've already been appraoched by a number of single-mothers from a local allergy group, and all of their kids are battling the gum allergy too... and they all want cake.

I posted a potential recipe on your thread.

I'm already working on making a batch up this -- haven't gotten it to work yet. However, I'm still fielding any recipes I can get. I'm trying to make the closest thing to a normal sandwich bread I can find, as well as muffins or biscuits and birthday cake.

[eKatherine]

What about nuts? Are almonds out?

Coconut oil?

[felineaids]

What about nuts? Are almonds out?

Coconut oil?

I've had problems with almonds and cocounut oil. My tolerance for both seems to be really low.