Gluten Free Bread: Brown Bread Faux Wheat

Gluten Free  Bread: One always crave the sweet taste of whole wheat bread.  This one has all of the flavor and no wheat.

Ingredients:

1 cup Buttermilk

3/4  cup sourdough starter

½ cup olive oil

2 eggs, slightly Beaten (reserve 1 Tablespoon)

¼ cup Honey

1½ tsp Xanthan Gum

1 tsp Yeast (for flavor, leavening is provided by Baking powder)

½ tsp Celtic sea salt

1½ Tbs baking powder

½ cup buckwheat flour

½ cup sorghum flour or 1/2 cup teff flour

½ cup tapioca flour

1 3/4 cups Kinni Kwik bread flour

1/3 cup flax seed meal

1 tsp sunflower seeds

1 tsp milk (for egg wash)

Directions:

In mixer, combine sour dough starter, buttermilk, oil, egg (reserve one Tablespoon for egg wash), and honey; mix.

Whisk together Xanthan Gum, yeast, salt, baking powder and flours.

Pour wet ingredients into dry and mix thoroughly. Place dough in greased standard-sized (9″ x 5″) bread loaf pan.  ( I usually have extra dough, I put it in a large juice can and it makes a mini loaf..see picture.) Use reserved egg and milk to brush the top of the loaves  and sprinkle with sunflower seeds. Let sit on the counter for 30 minutes to let it rise some.

Bake 350 degrees for 60-65 minutes

Remove from oven.  Remove bread from pan and transfer to wire rack to cool.

Serve with Chicken Salad or other sandwich fixings.

Gluten Free Bread:MULTI-GRAIN BREAD

Ingredients:

2 ¼   cups Multi-Grain Gluten Free Flour Blend:

¼      cup buckwheat flour

¼ cup teff flour

1 pkg yeast

1 Tbs xanthan gum

1 tsp salt

1 ¼ cups slightly heated milk

¼ cup melted coconut oil or butter

2 eggs

2 Tbs agave nectar

1 tsp apple cider vinegar

2 Tbs millet

2 Tbs Sunflower seeds raw

2 Tbs sliced Almonds

2 tablespoons ground flax seeds

Grease 9″ x 5″ inch loaf pan. Heat oven to 350 degrees F.

Combine flour blend, buckwheat flour, teff flour, yeast, xanthan gum and salt in large bowl; mix well.

Combine warmed milk, melted butter, eggs, honey and vinegar with wire whisk in another large bowl; mix well. Add flour mixture gradually to milk mixture, beating well after each addition. Add millet, sunflower seeds, sliced almonds and flax; mix well.

Pour dough into prepared pan. Oil a spatula and smooth dough in pan. Cover with dishtowel. Let rise in warm place until bread reaches top of pan (35 to50 minutes).

When bread has fully risen, bake for 55 to 70 minutes or until bread is brown and sounds hollow when tapped. Remove bread from pan, cool on wire rack.

I did not slice this bread as I was taking it to a neighbor.

2009 copyright http://glutenfreebreadworld.com

Gluten Free Bread: Multi-Grain Bread

Gluten Free Bread Recipe:

Ingredients:

1/2 Cup Kinni-Kwik Bread & Bun Mix

1 Cup Tapioca Flour

2/3 cup milk

2 tsp coconut oil melted

1 tsp Xanthan gum

¼-1/2 cup Rice flour for rolling out bread dough

Mix all of the dry ingredients above (minus the rice flour) then add coconut oil and stir in wet ingredients.

Mix until you have a ball of dough that is firm but sticky. (The dough ball will pull away from the sides of the bowl and not flop back to the sides.)

Spread some rice flour on your counter and dump the dough onto the flour.

Knead and roll the dough until it forms a soft ball of dough.  Place ball of dough into a clean lightly greased bowl and let rest for 1 hour or so.

Form ball into a log and cut into 8-10 equal sized pieces. (It helps to grease your hands with a little butter or oil and roll on a cutting board.)

Roll each of the pieces into a rope approximately 6-8 inches long.    Transfer ropes into a bowl containing the following ingredients:                      

3 Tbs olive oil

4 cloves minced garlic

1 tsp Celtic sea salt

1 Tbs melted Butter

Carefully, tie each rope into a knot. Place on stone or lightly buttered baking sheet and bake at 350 degrees for 35 - 40 minutes or until golden brown.

(Lightly brush the rolls with leftover oil mixture or butter when they come out of the oven.) Transfer to a wire rack to cool.

Option:

Add 1 ½ tsp fresh chopped rosemary or 1 ½ tsp of Italian herb seasoning to oil and butter mixture.  Sprinkle with grated Parmesan cheese when you take them out of the oven.

These gluten free Garlic Salt Knots are best when served warm from the oven.

Gluten Free Bread Machine Recipe:

I have tried many gluten free breads and this is one of the best.

INGREDIENTS :

1 egg

1/3 cup egg whites

1 tablespoon apple cider vinegar

1/4 cup coconut oil

1/4 cup honey or Agave nectar

1 1/2 cups warm skim milk

1 teaspoon salt

1 tablespoon xanthan gum

1/2 cup tapioca flour

1/4 cup garbanzo bean flour

1/4 cup millet flour

1 cup white rice flour

1 cup brown rice flour

1 tablespoon active dry yeast

DIRECTIONS

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.

2. When bread is finished, let cool for 10 to 15 minutes before removing from pan.

original submission by Alison

Gluten Free Bread TIP:

When you add a small amount of vinegar to a mixture containing yeast, it acts as a catalyst to make the bread much lighter. Even if a yeast bread recipe does not list vinegar in the ingredients, add between 1/4 and 1/2 tsp. of vinegar (I use apple cider vinegar as it is gluten free) to the liquid ingredients for each cup of flour mixture called for in the recipe.

Options:

I was able to make this without a bread machine by mixing wet and dry ingredients separately, then folding the dry into the wet, and baking at 350 until browned.

I adjusted the flour as follows: I only had Red Mill GF All Purpose Baking Flour and brown rice flour. I used 1 3/4 C. Gluten Free All Purpose Baking Flour and 1 1/2 C. brown rice flour. The bread came out beautifully.

Or

Since I did not have Gluten Free millet flour, I doubled the tapioca flour. I also added about 1 tbsp of flaxseed meal for some BAM!

Or

one easy addition was swirling raisins, cinnamon and a bit of brown sugar into it.

or

this makes great pizza bread. We spread it in a jelly roll pan, brush with a little olive oil.

2009 copyright http://glutenfreebreadworld.com

Gluten Free Bread/Gluten Free Bread Machine Recipe

Gluten Free Bread/Gluten Free Bread Alternative Flours

This is a list that I had copied to my computer. I did not keep the accompanying info because this was the info I was after. When I was trying to make substitutions I never knew what to substitute and therefore had a lot of flops. When I read this info I copied it (because I was unable to keep it straight in my head), I added pictures so I would know what to look for when shopping. Now,  I share it with you,  with a full disclosure that I did not write any part of this and I would like to credit the person who wrote it if you know who they are.

Potato Starch / Flour  

click on photo to learn more:

This is a gluten free thickening agent that is perfect for cream-based soups and sauces and in combination with other flours in gluten free bread all purpose flour mixes. Mix a little with water first, then substitute potato starch flour for flour in your recipe, but cut the amount in half when substituting for wheat flour. It can be purchased in a health food store.

Tapioca Starch / Flour  click on photo to learn more:

A light white, very smooth flour. 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   click on photo to learn more:

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  click on photo to learn more:

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 

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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

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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

click on photo to learn more:

This is 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

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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.

Quinoa Flour 

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Quinoa is pronounced “Keen Wa” and it’s actually a South American word. This grain is a real gem in the gluten free diet because it’s protein rich. It can be purchased in a health food store.

T’eff Flour  click on photo to learn more:

Teff is a very versatile grain. None of the nutrients are lost when it is ground into flour.  Teff flour can be used as a substitute for part of the flour in baked goods, or the grains added uncooked or substituted for part of the seeds, nuts, or other small grains. Due to it’s small size, only 1/2 Cup of Teff is needed to replace 1 cup of sesame seeds. It is a good thickener for soups, stews, gravies, and puddings and can also be used in stir-fry dishes, and casseroles.

Coconut Flour 

click on photo to learn more:

A delicious alternative to wheat and other grain flours. It is very high in fiber, low in digestible carbohydrates, and a good source of protein. It gives baked goods a rich, springy texture but needs a lot more liquid than other flours. Replace up to 20 percent of the all-purpose flour called for in a recipe with coconut flour, adding an equivalent amount of additional liquid to the recipe. You will not need as much sugar when using this flour as the coconut has a natural sweetness.

Sorghum Flour  click on photo to learn more:

sorghum is an annual grass originating in Africa and a popular cereal crop worldwide. It has a higher protein content than corn and about equal to wheat. It is neutral in flavor, which allows it to absorb other flavors well.

Almond Meal /Flour click on photo to learn more:

Made by grinding blanched almonds (skins removed) into a fine powder. The consistency is more like corn meal than wheat flour. You can find extra fine Italian almond flour, which has more flavor but can be very pricey. Baking with almond flour requires using more eggs to provide more structure. Use it in cakes, cookies, and other sweet baked goods. You can make it yourself by grinding blanched almonds in a high-speed blender.

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.

• Xanthan Gum click on photo to learn more:
  

  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 click on photo to learn more: 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.

• Pre-gel Starch/Xanthan Gum
  

  This is an acceptable gluten substitute. It helps keep baked goods from being too crumbly. This too can be purchased at most health food stores.

Substitution is the solution

If you are ready to try some recipes, start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. These turn out lovely and the difference in taste is minimal. Here are two gluten-free flour mixtures that are suitable for substituting wheat flour cup for cup.

1. Gluten-Free Flour Mixture I

   1/4 cup soy flour
   1/4 cup tapioca flour
   1/2 cup brown rice flour

1. Gluten-Free Flour Mixture II

   6 cups white rice flour
   2 cups potato starch
   1 cup tapioca flour

The above mixtures can be doubled or tripled. Another option is to purchase a gluten-free flour mixture at a health food store to avoid the guesswork involved in substitutions. This flour mixture can usually substitute wheat flour cup for cup, but read the package directions to be sure. Keep these flour mixtures stored in containers at room temperature and keep them on hand to simplify your baking routine.