What's The Easiest Bread Recipe W/o Bread Machine?

[Glutenfreenoobie]

Hey you all, I've been trying my hand at cooking gluten free. I bought 8 oz of xantham gum 11$ and 44 oz of baking flour $6. I made banana bread and it was great. I've made pancakes 3 times now and all three times the pancakes were better than any recipe I've tried before.

I share my kitchen with my parents so I don't really want to buy a lot of ingredients. I hid my xantham gum, so my dad can't accidentally spill the gum, and now I can't find the gum. Anyways I looked at Rice guy's post and Mamatide's thread:

and, the recipes seem a little complicated, I haven't made bread from scratch before, let alone gluten free. In other words not only am I a gluten free noob but I'm also a noob chef. I don't have a lot of space, I don't want to accidentally mix the gluten free flour with wheat flour, and funds are limited. I mean who wants to spend $50+ just for an intelligent family member to mix the gum and everything else gluten-free with wheat flour?

[RiceGuy]

Aside from the blend of flours, and the rest of the ingredients, gluten-free bread making really doesn't vary much from recipe to recipe. Mix, rise, and bake. If your banana bread turned out well, then I'd say you already know most of what you'd do for a yeast bread. The main difference is that the dough is allowed to rise before baking. Of course, you could use baking powder in a recipe calling for yeast. It just won't have quite the same flavor, and the texture will probably be a bit different. But it should still bake up into a loaf.

Many members of this board have their favorite prepackaged mixes and flour blends. Perhaps that's the sort of thing you're looking for?

[OptimisticMom42]

I'm not a good cook so I just buy my bread at Meijers while I'm there getting my gluten free waffles. I like the flax seed one they have in the frozen food section. And then I get to look for new shoes

[kareng]

Hey you all, I've been trying my hand at cooking gluten free. I bought 8 oz of xantham gum 11$ and 44 oz of baking flour $6. I made banana bread and it was great. I've made pancakes 3 times now and all three times the pancakes were better than any recipe I've tried before.

I share my kitchen with my parents so I don't really want to buy a lot of ingredients. I hid my xantham gum, so my dad can't accidentally spill the gum, and now I can't find the gum. Anyways I looked at Rice guy's post and Mamatide's thread:

and, the recipes seem a little complicated, I haven't made bread from scratch before, let alone gluten free. In other words not only am I a gluten free noob but I'm also a noob chef. I don't have a lot of space, I don't want to accidentally mix the gluten free flour with wheat flour, and funds are limited. I mean who wants to spend $50+ just for an intelligent family member to mix the gum and everything else gluten-free with wheat flour?

I'm just starting the baking, too. What worried me is that your family is so uncooperative. If you need to keep the special stuff separate, maybe you can take your ingredients and pans and keep them in a box in your room. I would get a plastic bin with a tight lid to keep bugs out. Also, you might want to get your own baking soda, powder, PB, etc. They might measure with a spoon in the flour then in the baking soda. Or get crumbs in the PB.

[Glutenfreenoobie]

I'm just starting the baking, too. What worried me is that your family is so uncooperative. If you need to keep the special stuff separate, maybe you can take your ingredients and pans and keep them in a box in your room. I would get a plastic bin with a tight lid to keep bugs out. Also, you might want to get your own baking soda, powder, PB, etc. They might measure with a spoon in the flour then in the baking soda. Or get crumbs in the PB.

My hope is that if I make enough good gluten-free food that my family will basically convert to gluten-free by convince. Though I suspect my family will still buy store bought cakes and pastries. The problem is I'm spending too much on gluten-free food already and if I take the time to explain how expensive the gluten-free ingredients are I'll get in trouble.

Like in Riceguy's post I would need 5 ingredients all of which I would need to hide from my family.

guar gum, psyllium husk, teff flour,sorghum flour, and sweet potato flour

It would cost 24.09 with shipping to get a pound of each of the above ingredients except guar gum which is only 1/2 a pound. Would that be the best way to order the ingredients?

As for the banana bread I used a recipe that didn't use yeast.

As for mamatide's recipe I don't have the following:

# 1/4 cup garfava flour

# 1/2 cup potato starch

# 1/4 cup cornstarch

# 1/4 cup flax seed meal

[sa1937]

I made this Gluten Free Flax Bread yesterday...nothing like baking bread when it's 100

[bbuster]

I share my kitchen with my parents so I don't really want to buy a lot of ingredients.

and, the recipes seem a little complicated, I haven't made bread from scratch before, let alone gluten free. In other words not only am I a gluten free noob but I'm also a noob chef. I don't have a lot of space, I don't want to accidentally mix the gluten free flour with wheat flour, and funds are limited. I mean who wants to spend $50+ just for an intelligent family member to mix the gum and everything else gluten-free with wheat flour?

I would suggest you get Roben Ryberg's bread recipe. I would post it, but I don't have it any more. I originally got her book from our local library. All (if I remember correctly) of her recipes only use corn starch, potato starch, and of course little bit of xanthan gum (if you are baking) for the flour mix.

I have graduated to making a more complicated bread that my son prefers, but Roben's is simple and pretty darn good, especially fresh from the oven. I always make bread just using a loaf pan and oven instead of a bread machine -that way I can better gauge when it has risen enough to bake. I would suggest making sure you have a good mixer - shortly after my son was diagnosed, I got a Kitchen-aid stand mixer.

[Roda]

There are several recipes in that book for bread that I have yet to try. I have made the biscuits and they had the consistency and feel I was looking for. If you are looking for a bread that has the feel, texture an taste of regular bread then according to her recipe try this one (I have not tried it yet, but I am going to soon).

Egg Bread Loaf

Roben Ryberg

1/4 cup shortening

3 tablespoons honey

2 eggs

1 packet yeast (about 1 tablespoon)

1 cup unflavored yogurt

1/2 cup potato starch

1 1/2 cups cornstarch

1/2 teaspoon baking soda

1 tablespoon baking powder

2 teaspoons xanthan gum

3/4 teaspoon salt

1 teaspoon vinegar

Preheat oven to 350 deg. Mix all ingredents well. Dough will be quite wet. Place dough in a greased loaf pan and smooth top with wet hands. Bake 40-50 min, until lightly browned and toothpick inserted in middle test clean.

Now the thing I find interesting about this recipe is that there does not appear to be any rise time. Maybe it does it in the oven? Like I said I have never made this before. I'll post back when I do. There are other bread recipes in the book. The title of the book is The Gluten Free Kitchen by Roben Ryberg.

[Glutenfreenoobie]

There are several recipes in that book for bread that I have yet to try. I have made the biscuits and they had the consistency and feel I was looking for. If you are looking for a bread that has the feel, texture an taste of regular bread then according to her recipe try this one (I have not tried it yet, but I am going to soon).

Egg Bread Loaf

Roben Ryberg

1/4 cup shortening

3 tablespoons honey

2 eggs

1 packet yeast (about 1 tablespoon)

1 cup unflavored yogurt

1/2 cup potato starch

1 1/2 cups cornstarch

1/2 teaspoon baking soda

1 tablespoon baking powder

2 teaspoons xanthan gum

3/4 teaspoon salt

1 teaspoon vinegar

Preheat oven to 350 deg. Mix all ingredents well. Dough will be quite wet. Place dough in a greased loaf pan and smooth top with wet hands. Bake 40-50 min, until lightly browned and toothpick inserted in middle test clean.

Now the thing I find interesting about this recipe is that there does not appear to be any rise time. Maybe it does it in the oven? Like I said I have never made this before. I'll post back when I do. There are other bread recipes in the book. The title of the book is The Gluten Free Kitchen by Roben Ryberg.

I'm not so much looking for gluten free bread that is like glutenized bread, but instead gluten-free bread that tastes good that I can handle. I'm going to go to my local supermarket and price out the ingredients for Ryberg's egg loaf recipe.

[Roda]

Go to the libary and check out that recipe book. It just might be up your alley. Cornstarch is pretty inexpensive. I buy argo and it states gluten free on the container. I bought two really big containers recently at Sams Club. Potato starch is a little more expensive and around here I have found it at our local health food store, Earth Fare (an organic grocerery store) and our two local bulk Mennonite stores.

[Glutenfreenoobie]

Go to the libary and check out that recipe book. It just might be up your alley. Cornstarch is pretty inexpensive. I buy argo and it states gluten free on the container. I bought two really big containers recently at Sams Club. Potato starch is a little more expensive and around here I have found it at our local health food store, Earth Fare (an organic grocerery store) and our two local bulk Mennonite stores.

I'm thinking about ordering from barry farm's this order:

330572 Psyllium Husks, Ground, 1 lb.

$ 5.49 $ 5.49

S&H:

(Lbs.)

1.20

M008 Guar Gum 8 oz.

$ 2.05 $ 2.05

S&H:

(Lbs.)

0.70

330570 Potato Starch 1 lb.

$ 2.49 $ 2.49

S&H:

(Lbs.)

1.20

B1534 T'eff Flour, 1 lb.

$ 3.19 $ 3.19

S&H:

(Lbs.)

1.20

B2530 Sorghum Flour, 1 lb.

$ 2.09 $ 2.09

S&H:

(Lbs.)

1.20

IF20478 Sweet Potato Flour, 1 lb.

$ 2.59 $ 2.59

S&H:

(Lbs.)

1.20

B1605 Garbanzo Fava Bean Flour, 1 lb.

$ 3.19 $ 3.19

S&H:

(Lbs.)

1.20

Sub Total: $ 21.09

I have everything except the flax seed meal. Would cost a little over $30 with shipping. Sound good? Oh I can grind flax seeds into meal with a coffee grinder. Add + brown flax seed for 2.79. Now I just need another coffee grinder to grind the seeds, unless there is an easier way.

[sa1937]

I have everything except the flax seed meal. Would cost a little over $30 with shipping. Sound good? Oh I can grind flax seeds into meal with a coffee grinder. Add + brown flax seed for 2.79. Now I just need another coffee grinder to grind the seeds, unless there is an easier way.

I think their prices are excellent. I finally got my order yesterday but haven't had a chance to play around with RiceGuy's recipe yet. Before ordering I did check my small local health food store but they didn't have the items I wanted except for the guar gum, which was $4.99 for 2 oz. Compare that to $2.05 for 8 oz. from Barry Farm which will last a long while.

I also have a local Mennonite store not too far from here. They do have some pre-packaged bulk-type items pretty cheap and also carry Bob's Red Mill flours, which are much higher priced than Barry Farms flours. I also have a store that carries some Asian foods (ownership recently changed). They were at market the day I stopped in so I'm not sure what all they do have but got white rice flour as well as glutinous (sweet) rice flour dirt cheap.

Would a blender work to grind flax seeds? I've never tried it for that.

I'm also looking for a gluten-free bread that tastes good. I may have to try Roben Ryberg's recipe

[Takala]

The easiest bread recipes are the quick breads that are leavened (risen) with baking powder or baking soda and an acidic thing such as pure apple cider vinegar, or lemon juice, which also acts as a "dough conditioner," or a substance which seems to improve the texture of the final gluten free baked good.

Egg also adds some rising power to the dough.

Yeast can even be added to this just to flavor it if you want to be sure it's going to rise. Too much vinegar or juice used WITH yeast as the rising agent, will stop it from rising, however.

The easiest cooking technique I've found for quick breads is a variation on the "bun in a cup" recipe that is cooked in the microwave, which can also be increased slightly and done in a cereal bowl and you end up with 2 servings of moist bread.

The second easiest is the small 8" cast iron skillet pan bread, which is started like a cornbread on top of the stove with a hot oiled pan, then finished under the broiler to cook the top. This makes 4 wedge triangles of gluten-free bread, which can then be split for sandwiches, and if certain gluten-free flours are used different flavors/results can be made, and it stores well in the refrigerator.

I make my own flour mixes. I keep a blender dedicated to grinding almonds (which are cheaper here in CA, and can be bought it big bags at the farmer's market type stores) to make my own almond meal on an "as needed" basis. I then mix it with about 1/4 to 1/3 almond meal to other gluten free flours, typically a sorghum/amaranth half and half mix, although I've also used sorghum/millet/amaranth. Some people make this more complicated than it needs to be, when mixing gluten-free flours, I take a bag of each, of the same size of whatever, and combine 2 or 3 in a big zip lock baggie and mix them. Both almond and amaranth are higher protein and more mold resistant than some other gluten-free flours when baked and with the bun in a cup/bowl and the cast iron skillet the egg is enough with these kinds of flours that I don't need to use xantham or guar gum or psyllium husk.

for both these recipes you start with one egg, about a tablespoon of oil ( I use olive) and a half to a teaspoon of vinegar, beaten together. A small dollop of molasses, agave, or honey can be added- I tend to put a half teaspoon of molasses in everything for color and flavor.

If I am then making the smaller recipe for the bowl, I add just a little bit of water, for the larger recipe for the 8" skillet, I add maybe 2- 3 tablespoons. I don't measure this because I usually am going to have a different size egg and different humidity and flours, and will add the water by touch at the end to get what sort of batter I need to work.

Then to the wet ingredients, I add the dry gluten-free flour mixture, about 1/2 cup to 2/3 cup for the smaller batch and a 1 cup to 1 and a 1/4 cup for the larger batch.

Plus, a quarter to a half teaspoon baking soda.

1/8 to a 1/4 teaspoon salt.

sweetener to taste, real or artificial.

spices. I always add a pinch of cumin, a pinch of cinnamon, and sometimes some chai or Chinese 5 spice powder to it. sometimes a pinch of cocoa powder also makes it darker/richer.

Mix the ingredients. Adjust for consistency by adding more water or more gluten-free flour, if necessary. These are thick batter breads, not doughs.

If making a bun bowl, the bowl then goes into the microwave and is cooked until done. (this varies in time tremendously. cook at first 1 min 20 or 30 seconds and then add more time as needed.) Test by touching center lightly to see if cooked thru and springy. Bread may have to be loosened with a knife, then flipped out of the bowl onto a plate and finished upside down for a few more seconds.

If making a skillet bread, it goes into the heated, oiled small cast iron skillet on the stove top, medium high heat, and is cooked until the bottom is done. Bubbles will come up from the bottom, then the scent will change. Then it goes under the broiler and is WATCHED CAREFULLY until the top is finished.

It cooks very fast. None of this waiting 40 minutes for a loaf to finish in the oven routine, the skillet stuff can be done in about 5 to 10 minutes depending on your stove.

If you are using cast iron, be sure it is dedicated to being gluten free use cast iron.

[bbuster]

I'm thinking about ordering from barry farm's this order:

I have everything except the flax seed meal. Would cost a little over $30 with shipping. Sound good? Oh I can grind flax seeds into meal with a coffee grinder. Add + brown flax seed for 2.79. Now I just need another coffee grinder to grind the seeds, unless there is an easier way.

I don't know where you live - I'm in Springfield, Missouri -- not a big city, but not a small town either. I can find white rice flour, tapioca flour and potato starch at an Asian market (we have 3 in Springfield) all for about $1/lb (no shipping).

I buy ground flax seed at Wal-Mart for under $2 a 12 oz box (Hodgson Mill). Freshly ground is probably better for you, but I go through mine pretty quickly. I add it to most things I bake - bread and breadsticks, also waffles and cookies, and I sprinkle it on yogurt.

I hate the taste of bean flour, but I find a tiny amount (like a teaspoon) added to a bread recipe seems to help the texture - does not fall apart as easily.

I do have to buy sorghum flour at a health food store, but we LOVE the flavor it adds to almost everything.

Good luck!

[Glutenfreenoobie]

I don't know where you live - I'm in Springfield, Missouri -- not a big city, but not a small town either. I can find white rice flour, tapioca flour and potato starch at an Asian market (we have 3 in Springfield) all for about $1/lb (no shipping).

I buy ground flax seed at Wal-Mart for under $2 a 12 oz box (Hodgson Mill). Freshly ground is probably better for you, but I go through mine pretty quickly. I add it to most things I bake - bread and breadsticks, also waffles and cookies, and I sprinkle it on yogurt.

I hate the taste of bean flour, but I find a tiny amount (like a teaspoon) added to a bread recipe seems to help the texture - does not fall apart as easily.

I do have to buy sorghum flour at a health food store, but we LOVE the flavor it adds to almost everything.

Good luck!

Thanks I'll try my local Korean supermarket, thought I'm not sure I'll be able to read the labels.

[sa1937]

Thanks I'll try my local Korean supermarket, thought I'm not sure I'll be able to read the labels.

I think if it's sold here in the U.S., they have to follow our labeling laws. I already put my glutinous rice flour in a container but my spring roll wrappers are clearly labeled rice, water, salt.

[Tina B]

Go to the libary and check out that recipe book. It just might be up your alley. Cornstarch is pretty inexpensive. I buy argo and it states gluten free on the container. I bought two really big containers recently at Sams Club. Potato starch is a little more expensive and around here I have found it at our local health food store, Earth Fare (an organic grocerery store) and our two local bulk Mennonite stores.

Potato starch is easy to find in regular markets in the aisle with the kosher products. Used commonly at Passover

[Glutenfreenoobie]

Potato starch is easy to find in regular markets in the aisle with the kosher products. Used commonly at Passover

My order from Barry Farms still hasn't come, been about 25 days. I emailed order@barryfarm.com on Friday asking for an update on my order status, and no response. How long does Barry Farms usually take? If there is a delay does Barry Farms attempt to contact you? Should I try a different email or be patient?

I now emailed info@barryfarm.com and no response neither. Is there a specific email heading I should use?

[Glutenfreenoobie]

My order from Barry Farms still hasn't come, been about 25 days. I emailed order@barryfarm.com on Friday asking for an update on my order status, and no response. How long does Barry Farms usually take? If there is a delay does Barry Farms attempt to contact you? Should I try a different email or be patient?

I now emailed info@barryfarm.com and no response neither. Is there a specific email heading I should use?

Barry Farms responded should have the order soon! Can't wait to make bread.

[RiceGuy]

Sometimes my Barry Farm order will be delayed when they themselves are waiting for shipments. Otherwise service is usually pretty quick. I find they respond to emails in a timely manner, especially when I reply to the order confirmation email message.

BTW, I've made progress with my recipe - getting better browning, and maintaining height when bean flours have been added. Will be posting an update in that thread pretty soon I think.

[Nanny Jo]

The favorite gluten-free bread of our grandson is Gluten Free French Bread from www.recipezaar/180306:

2 c. white rice flour

1 c. tapioca starch

1 Tblsp. xanthan gum

1 1/2 tsp. salt

2 Tblsp. sugar (divided)

1 1/2 c. lukewarm water

2 Tblsp. fast acting yeast

2 Tblsp. veg.oil

3 egg whites, slightly beaten

1 tsp. vinegar

Mix dry ingredients & 1 Tblsp. sugar in large bowl of heavy duty mixer. Dissolve 1 Tblsp. sugar in water and add yeast. Wait until mixture foams slightly, then blend into dry ingredients. Add oil, egg whites, and vinegar. Beat on HI for 3 minutes. Spoon into large bread pan (I use silicone pan). Slash diagonally every 2". Cover with plastic wrap which has been coated/sprayed with oil or margarine. Let rise in warm place (like oven with light on) until double in bulk - 20-25 minutes. Preheat over to 400F degrees. Bake about 50 minutes (covering with aluminum foil after 10-15 min. to keep from browning too much). Bread will sound hollow and test about 208F degrees on quick read thermometer. Remove from pan to cooling rack. Brush crust with margarine.

I buy rice four, tapioca and potato starch at Oriental market which is much less expensive.

This bread is best the first 2-3 days. After that I wrap individual slices in plastic wrap and put in plastic storage container and freeze. It's great eating plain, toasted, grilled, etc.

[Glutenfreenoobie]

Sometimes my Barry Farm order will be delayed when they themselves are waiting for shipments. Otherwise service is usually pretty quick. I find they respond to emails in a timely manner, especially when I reply to the order confirmation email message.

BTW, I've made progress with my recipe - getting better browning, and maintaining height when bean flours have been added. Will be posting an update in that thread pretty soon I think.

Can't wait to see what you cooked up. I got my Barry farm order today. I plan to make gluten-free flax bread. I will grease the pan like the comments say is best. I just to decide how I will make the gluten free flour, I could just use bob's red mill all purpose flour for the first time:

Open Original Shared Link

I followed the recipe substituting bob's red mill flour for gluten-free flour and sweet sorghum for garfava flour. I just pour all the ingredients including the yeast in the bread machine. Fished out the yeast and threw the yeast down the drain. Next, I put the yeast in the separate yeast section of the bread machine, selected basic bake 4 hours and hit start. I know I originally wasn't going to use a bread machine, but I figure why not? Machines are meant to be used not languish.

Btw, when I ground up 1/4 cup of flax seeds I got more than 1/4 cup of flax seed meal. What should I do with the extra flax seed meal? Made the bread, turned out good in the bread machine. Plan to make another loaf tonight. The crust is softer than the other homemade breads using a bread machine I've made, all other breads I've made with a machine have had gluten.