Re: Simple Gluten Free Bread Recipe

[Guest guest]

How about making a tortilla or pancake instead? Or muffin?

Often, they are much more " forgiving " and less likely to be a full flop.

Bread machines don't generally help a lot with gluten free baking, since the

main job of the bread machine is to stir the dough to develop gluten in

gluten containing breads. Gluten free bread is mixed more like a cake.

Just google " gluten free pancakes " and " gluten free tortillas " for ideas.

Here's are a couple I had " in my files " plus some from the LEAP Results

booklet, since many LEAP patients don't tolerate various grains.

The tortilla recipe WILL take a bit of experimentation, so maybe start by

cutting all ingredients in 1/4!

Jan

Gluten Free Bread

Yield: 1 Loaf

Baking Time: 45 minutes

Speed: Variable #4

Ingredients

Step 1-Rice Flour Mixture

2 cups (480 mL) rice flour (white or brown)

2 teaspoons baking powder

1/2 teaspoon baking soda

2 tablespoons granulated or brown sugar

When starting with whole kernel rice: Add white or brown rice to the dry

blade container. Secure the two-part lip by locking under the tabs. Select HIGH

.. Grind rice for 1 to 1-1/3 minutes. (Do not over process.) Stop the machine

and allow the flour to cool to room temperature. Measure 2 cups (480 mL) rice

flour and return it to the dry blade container. Add baking power, baking

soda and sugar. Reduce the speed to Variable #4. Blend until well mixed. Stop

the machine and remove the container from the motor base.

When starting with rice flour: Measure rice flour, baking powder, baking

soda and sugar into the dry blade container. Secure the two-part lid by locking

under the tabs. Select Variable #4. Blend until well mixed. Stop the maching

and remove the container from the motor base.

Step 2

2 large eggs

1 cup (240 mL) buttermilk

2 tablespoons canola oil (optional)

Add eggs, buttermilk, canola oil and 1 cup (240 mL) of the flour mixture to

the wet blade container. Secure the two-part lid by locking under the tabs.

With the machine speed set on Variable #4, turn the machine ON and blend just

until all the ingredients are moistened. Add the remaining rice flour mixture

through the opening in the lid while the batter is blending. You may need to

stop and use a rubber spatula to stir up the ingredients part way through

thte blending process, then continue. Do not over mix.

Step 3

Spread the batter in a greased 8-1/2 x 4-1/2 inch (21.25 x 11.25 cm) loaf

pan.

Bake at 350°F/180°C. Remove from the pan. Cool on a wire rack.

Cook's Note: Freshly ground flour must be cooled to room temperature before

mixing. If grinding your own rice, do not use preprocessed rice (converted,

parboiled or precooked). This loaf is best when served fresh.

Health Classification: Low Fat, Gluten-Free, Vegetarian

Meal Type: Breads/Dry Ingredients

Nutrition Facts

Serving Size 1 slice

Amount Per Serving

Calories 125 Calories from Fat 16.2

% Daily Value*

Total Fat 1.8g 2.77%

Saturated Fat 0.52g 2.6%

Cholesterol 36.13mg 12.04%

Sodium 168mg 7%

Potassium 117.21mg 3.35%

Total Carbohydrate 24g 8%

Dietary Fiber 12.1g 4.84%

Sugars 3.2g

Protein 3.62g

Vitamin A 2%

Vitamin C 0%

Calcium 8%

Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values

may be higher or lower depending on you calorie needs:

Calories: 2000 2500

Total Fat Less than 65g 80g

Sat Fat Less than 20g 25g

Cholesterol Less than 300mg 300mg

Sodium Less than 2,400mg 2,400mg

Total Carbohydrate 300g 375g

Dietary Fiber 25g 30g

Calories per gram:

Fat 9

Carbohydrate 4

Protein 4

White soda bread

by Darina and Rosemary Kearney from 'Healthy Gluten-free Eating'

Makes 1 x 750g/1lb 10oz loaf

Preparation time less than 30 mins Email this recipe

Cooking time 30 mins to 1 hour

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 sugar

1 egg, preferably free-range, lightly beaten

300-350ml/10-12fl oz buttermilk (try water, nut milk)

Method

1. Preheat the oven to 230C/450F/Gas 8.

2. 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.

3. 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.

4. 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.

5. 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!

6. 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.

7. Serve freshly baked, cut into thick slices and smeared with butter and

homemade jam.

Variations

Spotted Dog: This is called railway cake in some parts of Ireland: 'a

currant for each station'.

Follow the master recipe, adding 110g/4oz sultanas to the dry ingredients.

Serve with butter and raspberry jam. It's also delicious eaten with cheese.

White soda bread with herbs: Follow the master recipe, adding 1-2

tablespoons freshly chopped herbs (rosemary, sage, thyme, chives, parsley or

lemon

balm) to the dry ingredients.

White soda bread with cumin: Follow the master recipe, adding 1-2

tablespoons freshly roasted cumin seeds to the flour.

Seedy bread: If you like caraway seeds, this variation is a must and is

delicious served for afternoon tea. Follow the master recipe, adding one

tablespoon sugar and 2-3 teaspoons caraway seeds to the dry ingredients.

NB: This soda bread is best served the day it is made. However, it tastes

lovely toasted the next day. If there is any bread left over, whiz it in a food

processor and keep the gluten-free breadcrumbs in the freezer for future use.

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients

2 tbsp butter

225ml/8fl oz milk

1 tsp salt

¼ tsp sugar

60g/2½oz rice flour

2½ tbsp buckwheat flour

1½ tsp vegetable oil

2 small eggs, preferably free-range

40ml/1½fl oz sparkling mineral water

Method

1. Melt the butter in a small pan. Add the milk, salt and sugar, stir well

and turn off the heat.

2. Put both flours in a mixing bowl, make a well in the centre and pour in

the vegetable oil and add the eggs. Mix the eggs and oil with a whisk,

gradually bringing in flour from the sides until it begins to thicken. Add the

milk

mixture little by little until all has been incorporated and the batter is

smooth. Finally, whisk in the water.

3. Pour the batter through a medium strainer into a bowl and refrigerate for

at least two hours. (The resting time allows the batter to relax and the

flour to absorb the liquids fully. Pancake batter may be made up to a day ahead

and refrigerated.)

4. To cook, heat a 15-18cm/6-7in frying pan. Add a very little oil. When the

pan is hot, pour in just enough batter to cover the base of the pan.

5. Allow to cook on one side for 1-2 minutes, flip over onto the other side

and continue to cook, until speckled and slightly golden.

6. Slide onto a plate and keep warm while you make the rest of the pancakes.

You can stack one on top of the other as they can be peeled apart later but

are best eaten fresh off the pan.

Rice Flour Pancakes (Adapted from The Allergy Self Help Cookbook)

1 cup brown rice flour

1 tsp baking soda

1 tsp cream of tarter (from grapes)

1 tsp sugar or sweetener (date, maple or cane sugar or other dry sweetener)

¼ tsp. Salt

¾ cup cooked brown rice

1 cup milk, (cow’s milk, goat milk, rice, soy, oat) or water (or water mixed

with juice)

2 T. oil

Oil and preheat a non-stick skillet. In a large bowl, combine the rice

flour, baking soda, cream of tarter, sugar and salt. Stir in the rice and toss

to

coat.

In a 2 cup glass measure, combine the milk or water and oil. Pour into the

flour mixture and mix just until combined. Do not beat of overmix.

Spoon onto hot griddle (a drop of water should sizzle and evaporate

immediately). Cook until the tops are bubbly and edges are brown. Turn and cook

until

light brown. Serve at once. Makes about 16 pancakes. May be frozen.

Experiment with various flours, grains, liquids. Consider adding ground

nuts, chopped nuts or grated fruit.

Rice " Tortillas "

Description

These little pancakes work just like flour tortillas. You fry them in a

little canola oil or olive oil (depending on the end result desired until crisp,

then top them with sweet or savory toppings.

Category

Other

Ingredients

2 cups rice flour

1 egg white

water as needed

1 tsp. coarse salt

Directions

Mix the flour and egg white with a fork and incorporate enough water to make

a soft dough. Roll out on rice-floured surface and roll thin as possible

with rolling pin. (pasta machine won't work here) Cut into small rounds with

cookie cutter. As dough dries out, scrape back into the bowl and wet down with

sprinkles of water until it holds together again. Continue until all dough is

cut out. It's a good idea to layer the already cut discs between sheets of

waxed paper while working. Fry the discs in canola oil or olive oil and top

either with cinnamon sugar, jam, mozarella cheese and sauteed onions, whatever

you're in the mood for. These are chewy-crisp and very satisfying when you need

a " carrier " for your allowed goodies. Makes 1 dozen more or less depending

on size of your cutter.

In a message dated 1/8/2009 1:24:57 P.M. Mountain Standard Time,

ljbudnik@... writes:

I just added a file to the group on ways to save money w/ a gluten free

diet. The article is from the Practical Gastroenterology series. Although it

doesn't specifically address bread machine recipes, it has some other good

suggestions.

Brown, RD, CNSD

MNT Teamleader

Poudre Valley Hospital

Fort , CO

> Does anyone have a simple gluten free bread recipe? I have an elderly

> patient requesting one. She has tapioca flour, rice flour and gluten free

> baking powder at home already. Due to a restricted budget, she is asking

me

> for a recipe with these ingredients and few others (besides the basics like

> eggs, etc). She also doesn't have a car, so she's limited to the local Stop

> and Shop to purchase ingredients. The recipes I'm finding online require

> several types of flour. Anything would help! Thanks!

> Colleen

>

> [Non-text portions of this message have been removed]

>

>

>

--

[Non-text portions of this message have been removed]

[Non-text portions of this message have been removed]

Jan Patenaude, RD, CLT

Consultant, Writer, Speaker

Director of Medical Nutrition

Signet Diagnostic Corporation

(Mountain Time)

Fax:

DineRight4@...

Mediator Release Testing and LEAP Diet Protocol for Irritable Bowel

Syndrome, Migraine, Fibromyalgia and more. Co-developer of Certified LEAP

Therapist

Training.

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[Guest guest]

Coleen,

I totally empathize with your client. GF baking can call for a lot of

different ingredients, that's a lot of up front cost, and then there are the

experiments that don't work out. If anything, she could possibly turn those

" failures " into breadcrumbs (assuming she has the right equipment).

Here's a recipe with rice flour. I does require xanthum gum, but I have read

that you can use twice as much gelatin instead, although it doesn't seem

like anyone has " tried " that substitution.

http://www.bobsredmill.com/recipes_detail.php?rid=837

Judging by the quantity of ingredients, it looks like this recipe could work

in a 1-1/2 lb bread machine.

Please share any other findings.

Take care,

Renata Mangrum, MPH, RD.

http://nurturingnotes.blogspot.com

http://infantfeedinghistory.blogspot.com

http://www.linkedin.com/in/renatamangrum

On Thu, Jan 8, 2009 at 9:11 AM, Colleen Fitzgerald <

colleen.fitzgerald@...> wrote:

> Does anyone have a simple gluten free bread recipe? I have an elderly

> patient requesting one. She has tapioca flour, rice flour and gluten free

> baking powder at home already. Due to a restricted budget, she is asking me

> for a recipe with these ingredients and few others (besides the basics like

> eggs, etc). She also doesn't have a car, so she's limited to the local Stop

> and Shop to purchase ingredients. The recipes I'm finding online require

> several types of flour. Anything would help! Thanks!

> Colleen

>

>

[Guest guest]

Coleen,

I totally empathize with your client. GF baking can call for a lot of

different ingredients, that's a lot of up front cost, and then there are the

experiments that don't work out. If anything, she could possibly turn those

" failures " into breadcrumbs (assuming she has the right equipment).

Here's a recipe with rice flour. I does require xanthum gum, but I have read

that you can use twice as much gelatin instead, although it doesn't seem

like anyone has " tried " that substitution.

http://www.bobsredmill.com/recipes_detail.php?rid=837

Judging by the quantity of ingredients, it looks like this recipe could work

in a 1-1/2 lb bread machine.

Please share any other findings.

Take care,

Renata Mangrum, MPH, RD.

http://nurturingnotes.blogspot.com

http://infantfeedinghistory.blogspot.com

http://www.linkedin.com/in/renatamangrum

On Thu, Jan 8, 2009 at 9:11 AM, Colleen Fitzgerald <

colleen.fitzgerald@...> wrote:

> Does anyone have a simple gluten free bread recipe? I have an elderly

> patient requesting one. She has tapioca flour, rice flour and gluten free

> baking powder at home already. Due to a restricted budget, she is asking me

> for a recipe with these ingredients and few others (besides the basics like

> eggs, etc). She also doesn't have a car, so she's limited to the local Stop

> and Shop to purchase ingredients. The recipes I'm finding online require

> several types of flour. Anything would help! Thanks!

> Colleen

>

>

[Guest guest]

I just added a file to the group on ways to save money w/ a gluten free diet.

The article is from the Practical Gastroenterology series.  Although it doesn't

specifically address bread machine recipes, it has some other good suggestions.

 

Brown, RD, CNSD

MNT Teamleader

Poudre Valley Hospital

Fort , CO

> Does anyone have a simple gluten free bread recipe? I have an elderly

> patient requesting one. She has tapioca flour, rice flour and gluten free

> baking powder at home already. Due to a restricted budget, she is asking me

> for a recipe with these ingredients and few others (besides the basics like

> eggs, etc). She also doesn't have a car, so she's limited to the local Stop

> and Shop to purchase ingredients. The recipes I'm finding online require

> several types of flour. Anything would help! Thanks!

> Colleen

>

>

[Guest guest]

she could go online and order a mix from Bob's Red Mill

Subject: Simple Gluten Free Bread Recipe

To: rd-usa

Date: Thursday, January 8, 2009, 8:11 AM

Does anyone have a simple gluten free bread recipe? I have an elderly patient

requesting one. She has tapioca flour, rice flour and gluten free baking powder

at home already. Due to a restricted budget, she is asking me for a recipe with

these ingredients and few others (besides the basics like eggs, etc). She also

doesn't have a car, so she's limited to the local Stop and Shop to purchase

ingredients. The recipes I'm finding online require several types of flour.

Anything would help! Thanks!

Colleen