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Yummy Bread!

sillybug101

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sillybug101 Newbie
sillybug101
Posted

I made my first batch of gluten-free bread last night and it was...ok. Does anyone have a good brad recipe for a bread machine or a recommendation on a bread mix? I used Bob's Red Mill. Thanks.

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lorka150 Collaborator
lorka150
Posted
Open Original Shared Link That is my own recipe (and my own page on recipezaar). Everyone who has tried it has had it turn out. I highly recommend - tastes real.
jaten Enthusiast
jaten
Posted

If you do a search on this forum for bread mixes or bread recipes you'll find a lot of great suggestions. Two of the more popular mixes seem to be Pamela's Amazing Wheat Free Bread mix (my personal favorite), and Manna from Anna (I think that's the name of the one I keep hearing others say is good) which I haven't tried. Gluten Free Pantry bread mix is also very popular, and I have tried that one.

You'll probably want to search the forums and then try a few mixes/recipes to find the one(s) that will become your personal favorites.

sillybug101 Newbie
sillybug101
Posted
  • Author

Thanks for the tips. I really appreciate it

mamatide Enthusiast
mamatide
Posted
Open Original Shared Link That is my own recipe (and my own page on recipezaar). Everyone who has tried it has had it turn out. I highly recommend - tastes real.

Laurie, I'm very excited about trying your recipe but I have a couple of questions:

1. What gluten free flour do you use (just any old one, or do you use a certain blend)

2. Is the water / milk supposed to be warm? (I've never made a bread where the yeast

wasn't mixed with the warm liquid to proof first)

I guess that's it! Please let me know!!!

mamatide

lorka150 Collaborator
lorka150
Posted
Laurie, I'm very excited about trying your recipe but I have a couple of questions:

1. What gluten free flour do you use (just any old one, or do you use a certain blend)

2. Is the water / milk supposed to be warm? (I've never made a bread where the yeast

wasn't mixed with the warm liquid to proof first)

I guess that's it! Please let me know!!!

mamatide

Hi Mamatide,

I'm allergic to rice and buckwheat myself, so when I make it for me, I either use an amaranth (mostly) mix with a little bit of garfava and quinoa, or some of Bob's All Purpose. I don't really measure... I just measure the correct amount total, and mix them all together. When I make it for others, sometimes I throw in some brown rice flour or buckwheat because they are both a little.. ahem.. cheaper. :)

The water/milk I do at room temperature, a little warm. However, I posted that recipe without writing that (thanks for the info!) and others have emailed me about it with success, so I wonder if it works either way? I would do the yeast as per normal though!

Have fun!

kolka Explorer
kolka
Posted

Lorka150:

I'm new to gluten-free baking, too. I've tried to make several breads, but the only one that is very good is Bette Hagman's French bread. The others just are not that good. From reading everyone's posts, it seems that you really need to add amaranth or teff or one of the more exotic flours to get a quality loaf of bread. Is that the only way to get a really good loaf of bread? You stated that you don't measure. How much amaranth (by percentage) flour do you put in a standard gluten-free bread recipe?

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lorka150 Collaborator
lorka150
Posted

I use higher end grains like teff and amaranth because they are healthier, and in my opinion, taste better. I am also allergic to rice.

I love the amaranth taste, so generally, I use 1/2 amaranth, then split the other half among two others.

mamatide Enthusiast
mamatide
Posted
Hi Mamatide,

I'm allergic to rice and buckwheat myself, so when I make it for me, I either use an amaranth (mostly) mix with a little bit of garfava and quinoa, or some of Bob's All Purpose. I don't really measure... I just measure the correct amount total, and mix them all together. When I make it for others, sometimes I throw in some brown rice flour or buckwheat because they are both a little.. ahem.. cheaper. :)

The water/milk I do at room temperature, a little warm. However, I posted that recipe without writing that (thanks for the info!) and others have emailed me about it with success, so I wonder if it works either way? I would do the yeast as per normal though!

Have fun!

Well, I just took the bread from the oven and it smells wonderful! I used an all-purpose mix I had here (rice,corn mostly) and since I don't have garfava I added sorghum... We'll see how it tastes. I think the AP flour I had has some Xantham gum in it - which might explain why the batter was so thick.

Is it supposed to be quite thick? Your instructions say to "pour" it - no chance but I did spread it out and it did rise and cook in the required times.

I'll let you know in the morning how it turned out...

Thanks!

mamatide

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