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.

Monday, September 12, 2011

The Good, The Bad, The Gluten...Free

So my Zojirushi bread machine came in the mail today! It works beautifully! My first loaf turned out so-so, but hey, practice makes perfect right? It tasted great but I found out that the yeast I used had expired so it did not rise all the way. And so my friends here is the result: Half risen gluten free bread ------>

I was not disappointed but I wasn't thrilled with the result either. I went into this telling myself I would fail a few times before I succeeded and so I wasn't crushed when it didn't come out how I wanted. But I was happy that the taste was not grainy, soggy, or gross; it was quite yummy! (Warming up gluten bread makes it taste better, just a tip I learned somewhere. Try warming it up in the microwave 10-15 seconds or pop it in the toaster!) Next time I will be sure to use fresh yeast, learn from my mistakes ladies! =)

Here is the link to the recipe I used: http://www.zojirushi.com/recipes/gluten-free-brown-rice-bread

Ingredients (for 2-lb. breadmaker):
  • 1-1/2 cups milk or water
  • 3 large eggs, beaten
  • 1 Tbsp. apple cider vinegar
  • 1/8 cup vegetable oil
  • 2 Tbsp. honey
  • 3-1/4 cups brown rice flour
  • 1/2 cup corn starch
  • 1/4 cup potato starch
  • 1 Tbsp. xanthan gum
  • 1 tsp. salt
  • 1 Tbsp. active dry yeast
This recipe was developed for the Home Bakery Supreme® Breadmaker (BBCC-X20/BB-CEC20). Adjustments may be required for baking this bread in other models of the Home Bakery.

1In a large bowl, mix the flour ingredients (brown rice flour, corn starch and potato starch) well with a whisk.
2Make sure the kneading blades are properly attached, and add the liquid ingredients (milk (or water), beaten eggs, apple cider vinegar, vegetable oil and honey).
3Add the flour mixture from step 1, the xanthan gum and salt to the baking pan. Make a small indentation in the flour with a spoon, and place the yeast there.
4Place the baking pan in the breadmaker, and set the HOME MADE course to the following cycle time: Preheat 15 min, Knead 25 min, Turn OFF Rise 1 and Rise 2, Rise 3 55 min, Bake 55 min, for a total of 2:30. You may also use the BASIC course if preferred.
5Set the crust control, and press START. When add beeps sound, use a rubber spatula to push down flour that may be stuck to the side. Once the bread completes baking, remove immediately onto a cooling rack.

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