Simple Bread Recipe / Need Flour Replacement

[River*]

I found this simple recipe online but will it work with gluten free flour? I currently can not use sorghum,soy,corn meal,rice flour.

What kind of gluten free flour, besides the ones above, could I make this bread with?

3 cups all-purpose or bread flour, more for dusting

[MNBeth]

No, unfortunately this recipe won't work with gluten-free flour. There are many recipes that can be easily adapted with a substitution of gluten-free flour for regular flour, but yeast breads are a decided exception to the rule; they rely too heavily on the gluten to give them their unique structure and texture. There is no gluten substitute that is adequate to make a regular bread recipe work w/gluten free flour.

With gluten-free breads you need some binders to try to compensate for the missing gluten, but even with those additives, the nature of the dough is so completely different as to require very different handling. If you tried to knead gluten-free bread dough, you'd have quite a mess on your hands - literally!

For gluten-free bread you really need to start with a gluten-free bread recipe. You have a tough combination of limitations to work with, though. I think you could use a combination of millet flour, tapioca starch, and potato starch. I would think one part each would work, though i have never tried that particular combination. If the recipe you use does not include xanthan gum, make sure include some with your flour - I would estimate about 1/2 teaspoon per cup of flour. Any other opinions on those ratios?

[Takala]

Ha ha, I know what that is, and yes, you can do it with gluten free flour mixes (I did it once already out of curiosity, when another forum had a big discussion on it) but you need its own gluten free recipe technique adaptation.

the gluten-free adaptation of the over rated no knead bread out of the east coast newspaper recipe

3 cups total, gluten free flour mixes

1 and 1/2 teaspoons xanthan gum

1 and 1/2 teaspoons baking soda

2 teaspoons salt

teaspoon sugar

packet of dry yeast

2 tablespoons vinegar

2 eggs

aprox. a 1/2 cup warm water, to make a dough

Mix the ingredients well. The recipe says beat the tar out of it with a dough hook in a stand mixer for several minutes. I didn't, I just mixed it well. Put the dough in a warm place to rise for 45 minutes. Then take a big cast iron pot and pre heat it in the oven, then take it out and plop the dough in. I used a cast iron skillet. I think I might have oiled it, but I don't remember. Then you put a cover on it, and bake the bread for 30 minutes. I used a stainless steel bowl for the cover. Test the bread by sticking a clean table knife into it to see if it is done, the knife should come out clean. If not, bake it a bit more.

Makes one crusty loaf. The yeast mainly adds flavor, the baking soda and vinegar leavens it. I think I baked it at a lower temperature than what was called for in the recipe, which I was convinced was going to burn things. I might have used 400 degrees, which is still hot.

Let's see, you said no rice, soy, sorghum, corn

No problemo. That leaves potato, almond, amaranth, millet, tapioca, kasha, teff, .... the trick is to use a blend of at least 3 different gluten-free flours. I probably used potato, almond, amaranth, millet, sorghum, you would not want to use the sorghum, obviously, but other flours could be used. Maybe try 1 cup tapioca, 1 cup potato, 1 cup consisting of a blend of amaranth/millet/nut meal/other hearty flours

Never say never !