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Glutenfree

Here are our recipes for glutenfree bread . egg substitution . gluten-free flour mix

Gourmet Sleuth: Conversion & Ingredient Tables . Traditional Oven: Conversion of measures of ingredients calculator
metric weight equivalents for flour and water . Bread Making Notes


Rice Flour Gluten Free Bread

My dad is allergic to gluten and when my parents were visiting in the fall, I made the following by hand. The redstar yeast site GF Brown and White Bread recipe on which I based the following has breadmachine instructions. But it is very very simple to mix and make by hand because the dough requires no kneading. For best results, make sure that the ingredients are at room temperature.

The resulting bread was quite moist - not crumbly or dry like so many I have seen my dad choke down in the past. We put it in the freezer and he happily sliced pieces off as he needed them and claimed that it tasted good. (I didn't mind it, but then I'm spoiled because I can still eat wheat.)

(For a very good gluten free cake, replace the flour called for in our cake recipes. For other gluten free recipes, please consult Ellen's Kitchen - Flour substitutions and Gluten Free Baking.)

Ingredients

Preparation

  1. In a smallish bowl, mix yeast with 1/3 c lukewarm water (do the baby's bottle test on your wrist) and let sit until mixture is creamy.
  2. In a mixing bowl, blend with a wire whisk all dry ingredients thoroughly. Apparently the fine Gluten-free flours must be well blended before liquid is added to them.
  3. In another mixing bowl, mix the wet room temperature ingredients well. Stir in the proofed yeast.
  4. Stirring as you pour, gradually add the dry ingredients to the wet until well blended. Beat about 10 minutes.
  5. Pour batter into two greased loaf pans (fill no higher than half way). Cover with plastic (I use those elasticized things that look like shower hats) and allow to rise to double - approximately 1 hour.
  6. Preheat oven to 425F. When bread goes in oven, immediately turn down to 375 degrees F and bake for 30 to 40 minutes; use a caketester to test for doneness. When it is done, wait for 10 minutes before removing the bread from the pans. Cool on a wire rack before slicing.

printer friendly file

Please note that uneaten bread should be stored at room temperature rather than refrigerated. (The refrigerator causes the bread to go stale faster.) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed. Or, slice it before freezing and remove slices as they are needed.

To reheat unsliced bread, turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the bread in the hot oven for ten minutes.


Egg Substitution

If you want to use fewer eggs:

Gourmet Sleuth: Conversion & Ingredient Tables . Traditional Oven: Conversion of measures of ingredients calculator
metric weight equivalents for flour and water . Bread Making Notes


Gluten-free Flour Mix

Preparation

  1. Whisk ingredients together and store in an airtight jar.
  2. For gluten free baking, use the mixture cup for cup in place of regular flour. When using, remember to mix the ingredients very gently.

To our recipes

For more about gluten free cooking, please consult Ellen's Kitchen - Flour substitutions and Gluten Free Baking.



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ejm (aka llizard) 2003, 2007
Toronto Ontario Canada

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