Really New - Need A Kid Friendly Bread / Roll / Pancake Receipe

[mom2twoangels]

Hi all,

My 2 yo daughter was just diagnosed. I have already tried 2 bread receipes that were complete failures. If anyone has any suggestions for a good bread roll pizza or pancake receipe I would really appreciate it!

Oh we also have to avoid all nuts, seeds, rice and bean flours

Thanks,

[jerseyangel]

Hi and welcome

I would suggest the book--"The Gluten Free Kitchen" by Roben Ryberg. She uses potato and corn starches as the "flour" in all the recipes in that book. There are several bread recipes in it, as well as pancakes and a very good pizza dough.

[purple]

Here is our fav bread recipe. No rice flour. Its easy but you need an hour to let it rise, only 20 mins to bake. Foccacia (tastes like gluten white homemade bread)

Open Original Shared Link

my comments the first times I made it are here:

Open Original Shared Link

I think it would work for pizza also but I haven't tried it YET.

[JNBunnie1]

Hi all,

My 2 yo daughter was just diagnosed. I have already tried 2 bread receipes that were complete failures. If anyone has any suggestions for a good bread roll pizza or pancake receipe I would really appreciate it!

Oh we also have to avoid all nuts, seeds, rice and bean flours

Thanks,

Check out the blog from 'Gluten free by The Bay'. He's got a bread section that you can sub sorghum for rice flour in any of them.

[celiac-mommy]

This is the bread/roll recipe I use, and it's very forgiving with the flours (I use all gluten-free flour blend in place of the garfava flour and potato starch too--total of 2c gluten-free flour blend)

Open Original Shared Link

I use Pamela's baking/pancake mix for pancakes, waffles, quick breads, muffins, cakes etc....(sorry, does have almond flour)

and I swear by this recipe for pizza dough, I bake up a bunch of personal sized crusts and freeze for later use-also forgiving for whatever flours you have on hand...

Open Original Shared Link

Good luck and happy baking!

[VioletBlue]

I feel like a broken record, but here goes You might check out Chebe bread mixes. I love them. They're made from tapioca flour, no rice that I remember, just tapioca and manioc which is sort of the same as tapioca. They make excellent rolls and they have a pizza mix as well. I love the garlic breadstick mix.

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quote name='mom2twoangels' date='Oct 14 2008, 10:39 AM' post='475238']

Hi all,

My 2 yo daughter was just diagnosed. I have already tried 2 bread receipes that were complete failures. If anyone has any suggestions for a good bread roll pizza or pancake receipe I would really appreciate it!

Oh we also have to avoid all nuts, seeds, rice and bean flours

Thanks,

[lonewolf]

Try this for rolls and pizza crust. It's like Chebe, but way cheaper. The first time you make it you need to make sure you stir it well, maybe even using your hands, before deciding if you need to add more liquid. Tapioca flour is different than any other type of flour. Don't let it be too dry, or it will turn out yucky. You want it like cookie dough or moist playdough.

Brazilian Cheese Bread (for rolls, pizza and crackers)

2 C Tapioca Flour (or starch - same thing)

1 Tbs. Baking powder

3/4 tsp. Salt

1 C Finely grated Cheese ( I use Pecorino Romano for rolls and pizza. 1-1/2 C sharp cheddar for crackers.)

3 Large Eggs

1 Tbs. Olive oil

3 Tbs. Milk

Mix dry ingredients and then add wet stuff. Mix together until it's the consistency of cookie dough or moist play dough. You might need to add flour or milk about 2 tsp. at a time until it's right. It depends on humidity, how large the eggs actually are and other factors that I haven't figured out yet. You can refrigerate it at this point for up to an hour.

For rolls - you want it a bit on the moist side. Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375 for about 12 minutes.

For pizza crust - add a shake of garlic and a tsp. of Italian herbs to dough. You want it just a bit less moist than for rolls. You can either make it into one large pizza crust or 6-8 mini crusts. Put dough on cookie sheet sprayed with non-stick spray. Spray a piece of plastic wrap and place on top of dough. Roll with a rolling pin to about 1/3 inch thick. (For mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375 for 10-12 minutes, depending on size. Top with pizza toppings and bake until cheese is bubbly.

For cheese crackers - You want the dough to be more like playdough. Refrigerate for 20-30 minutes before rolling out. Roll out on a cloth well dusted with tapioca flour, about 1/8 inch thick. Cut into 1 inch squares or with mini cookie cutters. Bake at 375 for about 10 minutes. Watch closely and take out when crackers start to brown. Store in tightly sealed container.

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I often make a flour mixture without rice flour. 3 C Sorghum flour, 1 C Potato starch, 1/2 C Tapioca flour and 2 tsp. xanthan gum. Sift it all together 3 times to make sure the xanthan gum is well dispersed.

I use this flour to make things like muffins, cookies and pancakes. I follow the recipe in Betty Crocker for pancakes, but use 1Tbs. less flour and a couple extra tablespoons of liquid.

[MNBeth]

Hi all,

My 2 yo daughter was just diagnosed. I have already tried 2 bread receipes that were complete failures. If anyone has any suggestions for a good bread roll pizza or pancake receipe I would really appreciate it!

Oh we also have to avoid all nuts, seeds, rice and bean flours

Thanks,

If you can find sorghum flour, it's my favorite for things like pancakes and muffins. I generally use 3/4 sorghum flour and 1/4 starch (potato and tapioca). I use that mix in my old favorite pancake and muffin recipes with great success. It's much more tender than rice flour, and sorghum is a whole grain flour, so it's much more healthful than using all starch.

I'm learning, though, that sorghum products don't keep well at room temperature, so it's best to freeze whatever doesn't get eaten the first day. Otherwise they develop a funky flavor and the texture goes weird. But they're great when they're fresh, or if kept frozen until needed.