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In Need Of A Simple But Good gluten-free Bread Recipe

justjen

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justjen Rookie
justjen
Posted

HELP!!! I'm wanting to make some gluten-free bread but all the recipes call for tons of different flours/starches!

Does anyone have a good bread recipe that is simple enough for a busy mom to make?

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sa1937 Community Regular
sa1937
Posted

HELP!!! I'm wanting to make some gluten-free bread but all the recipes call for tons of different flours/starches!

Does anyone have a good bread recipe that is simple enough for a busy mom to make?

This one's pretty simple and only calls for white rice flour and tapioca flour. It's definitely not as nutritious as using whole grain flours. Open Original Shared Link

What kinds of flours and starches do you have?

justjen Rookie
justjen
Posted
  • Author

I have rice flour, tapioca starch and potato starch. That's all I could find at the asian market. I just found out about the Gluten issue of mine so I haven't had time to get to the whole food stores

sa1937 Community Regular
sa1937
Posted

I have rice flour, tapioca starch and potato starch. That's all I could find at the asian market. I just found out about the Gluten issue of mine so I haven't had time to get to the whole food stores

Then the above recipe would work as far as having the flour/starch you need. Do you have a stand mixer? I can't imagine making it without one.

justjen Rookie
justjen
Posted
  • Author

No but my Mother in law does LOL

sa1937 Community Regular
sa1937
Posted

No but my Mother in law does LOL

Is she gluten-free?

Marilyn R Community Regular
Marilyn R
Posted

I LOVE this Indian flatbread I found on you tube, and so does everyone who has tasted it. I use 1 1/4 cups Handva Flour (from Indian Grocery store, a mix of rice, chick pea, pigeon pea and lentil flour) vs. the chick pea and rice flour in the recipe. Cumin seeds are high in iron, and really tasty.

If you freeze your left over flatbread and bake it for 5-7 minutes in a hot oven, they're delicious and better than any of the gluten-free crackers I paid too much for. Microwave reheating doesn't work.

I loved this recipe so much that I tried it with Amarinth flour, shredded zucchini and carrots, dried cranberries and honey as a breakfast pancake. It turned out horrid. Win some/lose some.

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lpellegr Collaborator
lpellegr
Posted

If you don't have xanthan gum to hold the flours together, you won't be able to make bread that works. While you're still looking around for the ingredients you need, see if you can find gluten-free bread mixes to get you through. They will be expensive, but designed to work. Baking gluten-free bread is an art that takes time and many failures to get right, so if you really need bread fast, find mixes or buy premade loaves while you experiment with recipes. And don't expect any of it to resemble Wonder bread.

Darn210 Enthusiast
Darn210
Posted

If you don't have xanthan gum to hold the flours together, you won't be able to make bread that works. While you're still looking around for the ingredients you need, see if you can find gluten-free bread mixes to get you through. They will be expensive, but designed to work. Baking gluten-free bread is an art that takes time and many failures to get right, so if you really need bread fast, find mixes or buy premade loaves while you experiment with recipes. And don't expect any of it to resemble Wonder bread.

And save your mistakes for bread crumbs or homemade croutons or bread for stuffing . . . buying premade gluten free bread crumbs is expensive, too - might as well get something out of the mishaps ;)

freeatlast Collaborator
freeatlast
Posted

I LOVE this Indian flatbread I found on you tube, and so does everyone who has tasted it. I use 1 1/4 cups Handva Flour (from Indian Grocery store, a mix of rice, chick pea, pigeon pea and lentil flour) vs. the chick pea and rice flour in the recipe. Cumin seeds are high in iron, and really tasty.

If you freeze your left over flatbread and bake it for 5-7 minutes in a hot oven, they're delicious and better than any of the gluten-free crackers I paid too much for. Microwave reheating doesn't work.

I loved this recipe so much that I tried it with Amarinth flour, shredded zucchini and carrots, dried cranberries and honey as a breakfast pancake. It turned out horrid. Win some/lose some.

Marilyn, or anyone, do you have that written down? I'm not sure I understood some of the ingredients :( Would love to make it though.

Here's what I've written down:

Indian Flat Bread

1 c. flour

¼ c. rice flour

1 t. salt

1 c. water

Mix well.

1 t.

½ t. cumin seeds

Med. High heat.

Use flat pan.

Ready when water beads.

Spread over surface.

When looks dry, put 1 t. oil.

Turn over with spatula.

Press lightly all around.

Turn over one more time.

Turn again.

Can put ½ c. shredded cheddar cheese and tomato slices. Turn over a few more times.

Serve with yoghurt, chutney, and tomatoes.

freeatlast Collaborator
freeatlast
Posted

I made these for lunch. Turned out very good.

Maw Maw's Mayonnaise Rolls

2 c. rice mix flour

1 T. baking powder

1/2 t. salt

1. t. xanthan gum

Whisk well to blend.

Add:

2 T. mayonnaise (or more)

1 c. milk

Mix all together.

Spoon into greased muffin or cupcake tin.

Bake 450 degrees for 10-12 minutes.

Makes 12 rolls.

Marilyn R Community Regular
Marilyn R
Posted

Freeatlast, I have this recipe memorized.

1 cup chick pea powder

1/4 cup rice flour

1 tsp salt

1/2 tsp cumin seed (I use a tsp)

Mix together, then add 1 cup water, sometimes more to attain the consistency that Manula shows on the video. Add 1 cup shredded zuccini (skin on). You can add/subtract zucchini for chopped green onions and/or carrots for a change, but I always use at least 3/4 c. shredded zuccini.

Meanwhile, heat a non-stick griddle over Medium High heat. Pour 1/3 cup of batter on the griddle, and spread it out with the back of a spoon to make a large round pancake. Let it cook well, until its brown underneath. Drizzle about 1/2 tsp of oil of your choice on the uncooked top, flip it, and cook for 1-2 minutes, flip again for a minute, and once again, sort of smashing it intermittently with a large nonstick spatula in between flipping.

You may need to reduce your heat a little if you have a ceramic top stove. This flatbread is yummy, and "the possibilities are endless", to coin a phrase from a neighbor who isn't gluten-free. I've never had a problem with this recipe. (Cooking or otherwise.)

I can't do dairy or tomatoes but my boyfriend loved the cheese etc.

Manula serves it with chutney (basically a fruity hot sauce) and whipped yogurt. I know you'll love it...hope you can get the flour.

freeatlast Collaborator
freeatlast
Posted

Freeatlast, I have this recipe memorized.

1 cup chick pea powder

1/4 cup rice flour

1 tsp salt

1/2 tsp cumin seed (I use a tsp)

Mix together, then add 1 cup water, sometimes more to attain the consistency that Manula shows on the video. Add 1 cup shredded zuccini (skin on). You can add/subtract zucchini for chopped green onions and/or carrots for a change, but I always use at least 3/4 c. shredded zuccini.

Meanwhile, heat a non-stick griddle over Medium High heat. Pour 1/3 cup of batter on the griddle, and spread it out with the back of a spoon to make a large round pancake. Let it cook well, until its brown underneath. Drizzle about 1/2 tsp of oil of your choice on the uncooked top, flip it, and cook for 1-2 minutes, flip again for a minute, and once again, sort of smashing it intermittently with a large nonstick spatula in between flipping.

You may need to reduce your heat a little if you have a ceramic top stove. This flatbread is yummy, and "the possibilities are endless", to coin a phrase from a neighbor who isn't gluten-free. I've never had a problem with this recipe. (Cooking or otherwise.)

I can't do dairy or tomatoes but my boyfriend loved the cheese etc.

Manula serves it with chutney (basically a fruity hot sauce) and whipped yogurt. I know you'll love it...hope you can get the flour.

Thank you so much Marilyn. Sounds great. Will definitely try it.

Marilyn R Community Regular
Marilyn R
Posted

SORRY! I forgot 1-2 diced serrano chili peppers. (I use one, with the seeds, and it's spicy enough.)

Marlie Apprentice
Marlie
Posted

I just made pumpkin bread the other day combining a gluten free recipe and my former nongluten free version that I loved and it worked. I know its not a real bread but I was happy to eat something with a texture of bread that was very close to its original that I used to make. I felt like the stars were lined up for me when it worked yesterday. I was so excited. If interested I'll post it.

freeatlast Collaborator
freeatlast
Posted

I just made pumpkin bread the other day combining a gluten free recipe and my former nongluten free version that I loved and it worked. I know its not a real bread but I was happy to eat something with a texture of bread that was very close to its original that I used to make. I felt like the stars were lined up for me when it worked yesterday. I was so excited. If interested I'll post it.

Sounds good. I'm always interested in trying a new version of pumpkin bread--one of my fav things ;)

freeatlast Collaborator
freeatlast
Posted

HELP!!! I'm wanting to make some gluten-free bread but all the recipes call for tons of different flours/starches!

Does anyone have a good bread recipe that is simple enough for a busy mom to make?

Sounds like you have all the ingredients to make this. It's easy and probably my favorite gluten-free bread:

Open Original Shared Link

Marilyn R Community Regular
Marilyn R
Posted

I just made pumpkin bread the other day combining a gluten free recipe and my former nongluten free version that I loved and it worked. I know its not a real bread but I was happy to eat something with a texture of bread that was very close to its original that I used to make. I felt like the stars were lined up for me when it worked yesterday. I was so excited. If interested I'll post it.

I'm really interested! Please post your recipe...

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