About This Blog

"Look again. Are you sure? Is it really gluten free? ..........Read the label again, or call the 1-800 number on the back!.... Is tapioca flour the same thing as tapioca starch? Well if it is, then why isn't potato starch the same thing as potato flour?!?! Does 'glutamate' contain gluten? What the heck is Xanthan gum? Gluten Free...Gluten Free...Gluten Free...."

Welcome to the inside of my head ladies and gentlemen. This is what consumed my dreams all last night. Dreaming about the three little words: Going Gluten Free.

I am the wife of a farmer who has been diagnosed with celiac disease. I had never even heard of the disease let alone what the heck it meant! How was I supposed to completely change our lifestyle and eating habits while dealing with the last three months of my pregnancy. It just seemed to much to handle. All of the new weird lingo, the confusing labels, the millions of new flours and starches I had never even heard of before, are now the main product I had to bake with. Here is our story of the trials, successes, and failures of going gluten free.

Thursday, September 29, 2011


I finally had a loaf of gluten free bread that my husband loves and that turned out well! Be sure you read the manual to your bread machine first and follow the instructions it gives on what order to place the ingredients in the pan. (For example, my machine called for the butter to NOT be melted and added with liquids like the recipe called for, but instead, called for the butter to stay solid and be place on the top of the flour blend.) Also I did not use egg substitute and I did not use any of the optional items at the bottom. 
Here is the recipe I found online and used:

3 Variations of a Gluten Free Bread Recipe - Bread Machine



Yield: 1

2 cups rice flour
1/2 cup potato starch
1/2 cup tapioca flour
2 1/2 teaspoons xanthan gum (or guar gum)
2/3 cup powdered milk (or 1/2 non diary substitute)
1 1/2 teaspoons salt
1 1/2 teaspoons egg substitute (optional)
3 tablespoons sugar
1 2/3 cups lukewarm water
1 1/2 tablespoons dry yeast, granules (or Bread Maker yeast)
4 tablespoons butter, melted (or margarine)
1 teaspoon vinegar (or dough enhancer)
3 eggs, room temperature

1 tablespoon linseed, and (optional)
1 tablespoon of cut up sunflower seed (optional)

1. Most of the ingredients can be placed straight into the baking pan of the bread maker in the order suggested in your manual. (Some place yeast on bottom, flour mix next, then sugar and liquids; other suggest the reverse order.).

2. Place 1 & 1/2 tablespoons yeast in bread pan.
3. Add all the flours, xanthan/guar gum, milk powder and salt.
4. Add the sugar.
5. Beat the eggs.
6. Combine all the water, the butter, vinegar, and eggs. (If your bread machine manual recipes call for warm water, use that. If it has a pre-heating cycle, put in at room temperature.).
7. Use the white bread setting at medium crust (if you have this selection). Alternatively 3-4 hour setting.

Be careful reading tablespoon and teaspoon (I have read it wrong on occasion and achieved a 'not so good loaf').

I recommend that you always go back to the ingredient list and check you have included everything (that isn't optional) before cooking.

This bread freezes well, for convenience slice before freezing.

Read more: http://www.food.com/recipe/3-variations-of-a-gluten-free-bread-recipe-bread-machine-308592#ixzz1Z5gUCBAz

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