Bread Recipe: Gluten-free
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Western style bread has developed to make the most of the propertiesof wheat flour. The wheat has also been selected over many years for improvedbread making.
Do not expect any gluten free bread to be an exact copy. Youcannot make soft, moist, white bread without wheat flour.
There are many other ways of making bread. A wide variety of flourswith better flavours and an improved nutritional balance are available.
Gluten free breads are best served fresh and hot. As the breadcools, the starch rapidly hardens, unlike wheat based bread which stays soft.
This hardness of cold gluten-free bread is not staleness - re-heating willsoften it again.
These gluten free breads do not go stale as quickly as wheat breadand these breads freeze well. Slice before freezing and serve by toastingslices straight from the freezer.
Gluten free bread mixtures do not have the same texture as wheatflour doughs unless they contain somthing like a pureed carrot or bananawhich help absorb liquid.
Gluten free bread mixtures need to be wet enough to make a stickybatter, slightly moister than wheat flour dough.
These mixtures cannot hold the Carbon dioxide gas produced by yeast.Bicarbonate of soda and tartaric acid still need to be added to the mixtureto help it rise.
The banana, carrot, apple, tofu or unsweetened tinned chestnutpureé is an essential part of these recipes and should be beaten toa smooth pureé with the milk and egg. This is best done in a liquidiser.
The flour mixture should then be folded into the pureé withas little extra mixing as possible. The structure of the dough forms as thewet and dry ingredients are mixed together. Do not overmix as this will knockthe gas out of the mixture and it will not raise the dough when it is cooked.Do not leave the wet dough to stand at this point or you will lose the lightstructure as the gas escapes. It must go straight into the oven to be cooked.
The sugar in these recipes reacts with the starch in cooking toimprove the texture but makes the bread slightly sweet.
Gluten free breads will seem drier, harder and have a darker texturethan wheat bread. They will have excellent nutritional value and offer youa variety of flavours.
Gluten-free bread flour from Dove's Farm has greatly improved gluten-freebread making at home. It contains some other ingredients that help producea reliable and good texture.
Try adding yeast to the dough, and placing it in a warm, 37 C , oven forthe dough to rise for an hour before turning up the heat to bake the bread.Don't move it or knock it back down!
Basic Bread Rolls
| Abbe |
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My sister was just diagnosed with Celiac's and I am trying to help her develop recipes. With Thanksgiving looming, do you have any suggestions for stuffing, or rolls. We would like to find something basic but a good substitution without weird flavor. Any suggestions
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Quinnoa Bread
| Urno |
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What type of tofu should be used? And is there an alternative to cream of tartar
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Basic Bread
| Anna Rhoades |
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I have recently been diagnosed with Celiacs and at the age of 62 I have to change my life all over again. I need all the help I can get. I need recipes; tired of eating rice cakes & peanut butter. HELP! Please
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Bread
| dave |
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my wife has been diagnosed with celiac and loves bread im the main cook in the house but i am struggling to make her favorite which is bread any help would be great thanks
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Bread
| Peter |
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Bread has almost addictive qualities, and many people diagnosed with the coeliac condition have a craving for bread. Bread is a product that has evolved along with the gluten content in wheat, and without the gluten it is difficult to make a soft bread without a lot of synthetic additives.
Bread made without wheat is traditionally made as thin scones or pancakes, cooked on a very hot griddle or hot oven and eaten while still hot. Have you tried the bread recipes at http://www.peter-thomson.co.uk/glutenfree/index.html How useful is this message about Bread? |
Bread
| dave |
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if rye flour isnt gluton free why include it in gluton free recipes
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Bread
| Peter |
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Rye flour is not gluten-free and should not be included in gluten-free recipes.
Where have you seen it included? How useful is this message about Bread? |
Basic Bread
| lorraine oliver |
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I suffer with I.B.S and am unable to eat wheat, dairy or anything actic. I have been able to find main meals that I like and enjoy but find my biggest problem is snacks and bread. The bread in the supermarkets does not taste very nice and does not work well for using as sandwiches. I found some biscuits I like but they dont always have them in stock. I work as a carer and am out and about all day. Do you have any recipes of breads and biscuits or other snacks that I can make at home and take with me to curb the hunger pangs while working?
Yours gratefully. L.Oliver
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Millet and Sesame Crispbread
| Jean |
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What is a good substitute for the lard
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Millet and Sesame Crispbread
| Peter |
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Because the lard is a hard fat it helps to keep the crispbread together.
You could use a solid vegetable fat instead. I sometimes use olive oil, but the crispbreads tend to break up very easily
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gluten free bread
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im 37 years old, i have same problim , and i really need help for making gluten free bread, so please if you have any recipes would be great, thank you so much
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gluten free bread
| Sheona (Drossa |
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Recipes for some GF breads posted on drossa site. More recipes will be added shortly. They are all really easy to use, and you don't need a bread-maker (you can use a bread-maker if you wish, but then please follow the manufacturer's guidelines for making GF breads).
Bon appetit
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Buckwheat Bread
| Alan Morris |
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Has anyone tried making this bread?
I have just had a failure as there was insufficient mix to cover the 10" X 10" tray, I assumed it would rise in the cooking to 1" deep. Cooking it for 35 minutes at 200C in the centre of a still air oven (no fan) was too hot or too long, so it turned out to be 1/2" thick and burnt on top and around the edges. I was able to see the texture in the 1/4" thick unburnt middle and this looked nice and open and it did taste of 'Strong flavoured bread
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Basic Bread
| Helen Hunter |
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I have a guest coming to dinner that can not eat white bread or any wheat product. I am making a cheese souffle that calls for white bread, eggs and cheese. Can I substitute gluten free bread for the white bread? Eleven of the people I've invited can eat it, but I would like for David to enjoy it too.
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Basic Bread
| Peter |
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Gluten-free bread doesn't always behave in the same way as wheat based bread when used in other recipes. It varies from manufacturer to manufacturer.
You could steam some diced potato and then include the cooked potato with egg and cheese and cook as a souffle. How useful is this message about Basic Bread? |
Buckwheat Bread
| c slunder |
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Thanks to you Alan my bread did not burn . However this bread did not rise very much at all . I added souring agent to it because they forgot ,I used vingar so the soda tartar mix would react. i also reduce the temp to 400f it cooked in 28 min so temp could be reduce agin maybe. the falvor is good , i wonder if it could be shaped into a loaf ? i will try that next time hope this helps
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Buckwheat Bread
| c slunder |
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Thanks to you Alan my bread did not burn . However this bread did not rise very much at all . I added souring agent to it because they forgot ,I used vingar so the soda tartar mix would react. i also reduce the temp to 400f it cooked in 28 min so temp could be reduce agin maybe. the falvor is good , i wonder if it could be shaped into a loaf ? i will try that next time hope this helps
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Basic Bread
| Kim |
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I tried Doves Farm bread flour and made a loaf in my machine. It smelt lovely and tasted just as good. It is denser and heavier than normal bread but was very, very edible. It also slices beautifully and does not crumble. If I could work out how to get it lighter I would be sorted
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Basic Bread
| sue |
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Hello oliver, i have discovered a mix which is the best GF bread mix i have ever tried. It is made by a company called GLUTAFIN and it is their white multi purpose flour mix. It is a very runny consistency after mixing but oh my word what great bread it makes! Sue
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Buckwheat Bread
| Rita |
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Thank all of you. I am not looking to experiment, so I will pass on this reciepe. Thanks for your insight
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Allmeal Bread
| Ursula Rogers |
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Hi Peter:
when you say to mix gluten free flours on hand, are you including starches such as tapioca starch, corn starch, or potato starch? I live in the US and every recipe I've ever seen here is basically junk food consisting of mostly starches and xanthan gum. Ditto for flour mixes purchased in the stores. Your recipe seems to contain neither. I would really like to bake nutritious truly wholegrain bread. Can I really make this bread without starches or gums? I can get pretty much any flour here, including amaranth, fine brown rice flour, teff, millet, oat (gluten free), chestnut, you name it. Thanks. Your recipes sound so wonderful and nutritious! Ursula How useful is this message about Allmeal Bread? |
Allmeal Bread
| Peter |
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I would avoid the refined starches - they are not part of a healthy diet.
Experiment with mixtures of real flours, they make good wholemeal bread for me without starches or gums. Chestnut and teff are particularly useful for baking gluten-free. Peter
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Basic Bread
| a james |
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juvela bread mix,so easy, so delicious, gluten free porridge,banana honey, out of this world, most cheese,corn flour for your sauces, there is almost nothing you cannot have today, read your labels, take your time, it will come, I was your age also when I was diagnosed, I am 73 now and as fit as any.word of warning, once you start you will enjoy your food so much, watch your waistline
all the best Tony
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Copyright Peter Thomson 2012-May-20
