Gluten free bread recipe


Try these gluten free bread recipes..You won’t be disappointed 

 The first one is for a soda bread which is a far cry from  the crumbly, dry offerings coeliacs considered to be bread in the past! If you make a loaf especially for breadcrumbs, you could freeze batches for future use.

Soda bread

soda.jpg

Ingredients
275g/10oz rice flour
110g/4oz tapioca flour
50g/2oz dried milk
1 scant tsp bicarbonate of soda
1 heaped tsp gluten-free baking powder
1 tsp salt
1 heaped tsp xanthan gum
2 tbsp caster sugar
1 egg, preferably free-range, lightly beaten
300-350ml/10-12fl oz buttermilk

Method

  • Preheat the oven to 230C/450F/Gas 8.
  • Sift all the dry ingredients together into a large bowl. Mix well by lifting the dry ingredients up into your hands and then letting them fall back into the bowl through your fingers. This adds more air and therefore more lightness to your finished bread.
  •  Lightly whisk the egg and buttermilk together. Make a well in the centre of the dry ingredients and pour in most of the egg and buttermilk at once. Using one hand, with your fingers stiff and outstretched (like a claw!), stir in a full circular movement from the centre to the outside of the bowl in ever-increasing circles, adding a little more buttermilk if necessary. The dough should be softish, not too wet and sticky. 
  • The trick with white soda bread is not to over-mix the dough. Mix it as quickly and as gently as possible, thus keeping it light and airy. When the dough all comes together, turn it out onto a rice-floured work surface.
  •  Wash and dry your hands. With rice-floured fingers, roll lightly for a few seconds – just enough to tidy it up. Pat the dough into a round, pressing it to about 5cm/2in in height. 
  • Place the dough on a baking tray dusted lightly with rice flour. With a sharp knife cut a deep cross in it, letting the cuts go over the sides of the bread. Prick with a knife at four angles which, according to Irish folklore, is to let the fairies out!
  • Bake in the oven for five minutes, then reduce the temperature to 180C/350F/Gas 4 for a further 25-30 minutes or until cooked. If in doubt, tap the bottom of the bread. If it is cooked, it will sound hollow. Cool on a wire rack.

 Gluten free bread

Ingredients

1lb Gluten free bread mix(plain or high-fibre)

You can also use buckwheat flour as it is not a wheat as the name implies 1 sachet of fast action yeast
1 egg (optional)
2tbsp vegetable oil
12fl oz warm water
1 tsp sea salt (optional)

Method

  • Put gluten free breadmix into a large bowl
  • Dissolve yeast in warm water (not hot)
    Add the salt, oil, egg, yeast and water to bread mix
    Mix ingredients into a smooth batter
    Divide the mixture between 2 well-greased loaf tins (15x25x7.5cm)
    Cover with oiled cling film and leave to rise for 30-40 mins. (The surface of the batter should begin forming small bubbles when ready).
    Bake for 30-40mins (190°C, Gas mark 5) – Loaves should be well risen and firm to the touch.
    Allow to cool before turning out onto cooling tray.

Below are some flour alternatives for you to try.

Potato Starch Flour
This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix a little with water first, then substitute potato starch flour for flour in your recipe, but cut the amount in half. It can be purchased in a health food store.

Tapioca Flour
This is a light, white, very smooth flour that comes from the cassava root. It makes baked goods impart a nice chewy taste. Use it in recipes where a chewy texture would be desirable. It would work nicely in bread recipes such as white bread or French bread. It is also easily combined with cornstarch and soy flour. It can be purchased in a health food store.

Soy Flour
This nutty tasting flour has a high protein and fat content. It is best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit. It can be purchased in a health food store.

Cornstarch
This is a refined starch that comes from corn. It is mostly used as a clear thickening agent for puddings, fruit sauces and Asian cooking. It is also used in combination with other flours for baking. It can be purchased in a health food store.

Corn Flour
This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes. It can be purchased in a health food store.

Cornmeal
This is ground corn that comes from either yellow or white meal. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or simple white cakes. It can be purchased in a health food store.

White Rice Flour
This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn’t impart any flavors. It works well with other flours. White rice flour is available in most health food stores, but also in Asian markets. At the Asian markets it is sold in different textures. The one that works the best is called fine textured white rice flour.

Brown Rice Flour
This flour comes from unpolished brown rice. It has more food value because it contains bran. Use it in breads, muffins, and cookies. It can be purchased in a health food store.

Kamut and Spelt Flours
These are ancient forms of wheat. While they aren’t appropriate for gluten-free diets, they are excellent substitutes for plain wheat flour as they add wonderful flavor and consistency.

Substituting Gluten
Wheat flour contains gluten, which keeps cookies, cakes and pies from getting crumbly and falling apart. It is what makes baked goods have a good texture because it traps pockets of air. This creates a lovely airy quality that most baked goods possess when baked with traditional wheat flour. In order to help retain this structure when using non-wheat flours, gluten substitutes must be added to a gluten-free flour mixture. For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute. Here are three very good substitutes for gluten.

  • Xanthum Gum
    This comes from the dried cell coat of a microorganism called Zanthomonas campestris. It is formulated in a laboratory setting. This works well as a gluten substitution in yeast breads along with other baked goods. You can purchase it in health food stores.
  • Guar Gum
    This is a powder that comes from the seed of the plant Cyamopsis tetragonolobus. It is an excellent gluten substitute and it is available in health food stores.

Source of flour information http://allrecipes.com/HowTo/Using-Alternative-Flours/Detail.aspx

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5 thoughts on “Gluten free bread recipe

  1. Hi…is there any way to substitute the milk powder? We have dairy issues as well. I have a powder called Dairy Free (potato based). Will that work? Thanks.

  2. Thank you for the information about a gluten substitute for baking bread. I love to bake bread from scratch, using the bread machine to make the dough, then baking it in the oven – I don’t use mixes, because my husband is on a low-sodium diet, and too many mixes have too much sodium.

    Well, my husband has recently realized that he is gluten sensitive, so I am working to come up with good gluten-free alternative recipes for my tried-and-true standards. The information about using xanthan gum as a gluten substitute was just what I needed to know – I’ll try it later today. Thank you.

  3. This is a good list of recipes. I have been put of using xantham gum because it is so expensive and you have to use most of the container of it in each recipe. But after reading how it works here I think I might give it a try. My whole family is going gluten free now and I want to cook them “normal” foods

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