Just Getting Started

[Guest]

Hello,

I am just getting started on a gluten-free diet for my 6 year old (As well as probably for the whole family), and I had some questions....

Can you please suggest a type of Bread Maker (I have never used one before)

Also what types of flour should I have on hand? I know that no flour is exact to "regular" flour, but given that my daughter is at an age where she doesn't like to try new things I would like to get as close as I can taste wise and get braver from there.

Can I use yeast? She also has a milk allergy.

What staples do I have to have?

Thank you soooo much for your time.

[RiceGuy]

Well, there really isn't a one-size-fits-all gluten-free bread recipe. Different people like different ones, just as with wheat breads. However, there are a few popular bread mixes which you could start with, such as Open Original Shared Link. Many on this board seem to like that one.

As for bread machines, a popular one is called Zojirushi. It seems to be the one most often recommended on this board. Though many bake gluten-free breads in the oven, as do I. A bread machine isn't necessary to get good results, so it's really up to you, and if you feel comfortable/confident with baking from scratch.

The most popular flours seem to be tapioca flour (starch), cornstarch, white rice flour, sweet white rice flour, and potato starch. However, most rice flours, except for the super-fine rice flours, tend to be gritty as compared to sorghum flour and millet flour. Once I tried those, I stopped using all rice flours. Other flours include amaranth, buckwheat, coconut, and teff, along with bean flours like garbanzo and fava. Soy flour lends moistness to breads, and typically won't comprise more than about 1/5 or so of the total flour. I'd personally suggest not buying bean flours from Bob's Red Mill, as they stone grind their flours, which creates too much heat, turning the flour rancid. I've not been impressed with their other flours either. But I do highly recommend their baking powder, for reasons described here.

Bean flours do have a more distinctive taste, and not everyone likes them. Nut meals/flours can also work well in breads, and include almond meal, pecan meal, etc.

Whether mixing your own flours, or using a pre-made blend, you'll need to make sure to have sufficient binders. Often, this means adding xanthan gum, though some prepackaged mixes will have this included. Always make certain that this or other binders are included in the recipe, or it just isn't going to work. Some other popular items used for binding include egg, guar gum, flax meal, chia meal, banana, apple sauce, and gelatin. However, in my experience, xanthan and guar gum are the only ones which can work by themselves. Guar gum is usually better for obtaining a cake-like texture, so you'd probably be better off sticking with xanthan for breads.

Some "designer" binders have appeared on the market, such as Expandex and Open Original Shared Link. You'll have to read the reviews and judge for yourself.

There are many suggestions for flour blends, and it's really just a matter of personal taste. But, if your child is less than enthusiastic about trying new things, you may want to experiment a few times before offering her some. You will have some loaves flop at first, but do not be discouraged! You can use the ones that don't turn out for breadcrumbs and croutons.

Sure, you may use yeast, if there are no sensitivity or allergy concerns with it. Some recipes actually use both baking powder and yeast together. I'd suggest trying both kinds. One thing to note about gluten-free yeast breads, is that they are not risen in the same way as wheat breads. There is just one rise before baking. I've seen suggestions to cover the loaf, put it in a warm oven, and allow it to rise for 45-60 minutes, then turning on the oven to bake it. Often, putting a foil "tent" over the top for a portion of the baking time helps it to rise better. Otherwise it may dry out too soon.

You may want to start out with things which do not need to rise much if at all, such as cookies. This can help you become familiar with the flours, binders, methods of preparation, etc, and will more likely result in something edible right from the start. Also, small batches will mean more opportunities to experiment with a relatively small amount of flour. If the cookies crumble, you can either use it for a crumb topping for pies and other desserts, or even blend it in to a new batch of cookie dough. I've done this successfully, though you need to really make sure there are no large pieces.

When I began baking breads, I started with small lumps of dough - just enough for a biscuit. That way, I could adjust the recipe many times, and still not go through much flour.

I hope this is helpful to you! Happy baking!!

[RiceGuy]

Something else to be aware of, is that you'll need to replace your toaster, scratched pans, wooden cutting boards, wooden spoons, etc. Clean the heck out of your oven (and microwave), fridge, counters, sink, cabinets, and so forth. You sorta have to decontaminate your kitchen of all traces of gluten. Check the dish soap for gluten-containing ingredients, such as barley extract, etc.

If you have not done it yet, do check for gluten in shampoos, soaps, and any other skin/hair care products.

[Guest]

Something else to be aware of, is that you'll need to replace your toaster, scratched pans, wooden cutting boards, wooden spoons, etc. Clean the heck out of your oven (and microwave), fridge, counters, sink, cabinets, and so forth. You sorta have to decontaminate your kitchen of all traces of gluten. Check the dish soap for gluten-containing ingredients, such as barley extract, etc.

If you have not done it yet, do check for gluten in shampoos, soaps, and any other skin/hair care products.

Wow, I couln't have asked for a better answer! Thank you so much for your time.

Katy