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Gluten Free Bread

post #1 of 6
7/16/07 at 5:03am
Thread Starter 
Hey ya all. I have a friend who asked me if I could start making him gluten free bread. He would like something that is not a brick.

Anyone have any good recipes?
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post #2 of 6
7/16/07 at 9:59am

Gluten free flour mixes using bean flour

You may have luck with Bette Hagman's Four Flour Bean Mix found in her The Gluten Free Gourmet. Most mixes use rice flour which doesn't always yield a good texture. A woman out of Iowa City, Iowa has put together a mix called Anna's Bread's using a mix of bean flours...it is expensive but very, very good. Good luck. If you come up with something I know there are several people in my Celiac Support Group that would love to try it out.

Marilyn
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post #3 of 6
7/16/07 at 7:46pm

Gluten Free Bread Recipes

Hi Isaac,
I was going to reply with links to several great recipes that I've found on gluten free blogs, but I haven't made enough posts to the forums. Here's my bread recipe - if you will email me at mary<dot>frances<dot>pickett<at>gmail<dot>com I'll send you additonal links.

Mary Frances

Really Good Sandwich Bread

1 Tbsp. active dry yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)
2 ½ cups Gluten Free All Purpose Flour (see recipe in previous post)
2 tsp. xanthum gum
1tsp. salt
2 eggs (or 6 Tbsp. water and 2 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar
1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients - bubbles and foam should form if the yeast is happy.
2. Combine the flour mix, xanthum gum and salt in the largest mixing bowl and stir well.
3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then dump into your bread machine. Cook on the 80 minute setting – the stirring paddle is not necessary.
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post #4 of 6
7/17/07 at 4:53am
isaac,
i finally had to break down and buy a bread machine with a gluten-free cycle, it's a cuisinart. it seems to make a lighter loaf than baking in the regular oven. i also use a mix by namaste foods, Namaste Foods, LLC it has no gluten and is free of soy, sorn, dairy and potato. it's about the tastiest mix i've come across. which really isn't saying much.
kathee
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post #5 of 6
7/17/07 at 10:47pm
Most coeliacs fall ill through the unintentional consumption of gluten .. unless you can guarantee that your kitchen is "gluten-free", ie free of possible cross-contamination, you perhaps should think twice ..
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post #6 of 6
7/18/07 at 6:34am

Very true, flour dust can be everywhere

Training staff is challenging - it is hard for people to understand that we need a Gluten Free Toaster and non stick pans. That a crumb of bread in the peanut butter or margarine can make someone ill and even if they do not have symptoms from it the gluten can cause damage.
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