Searching for GF bread recipes

[Guest guest]

Hi fellow SillyYaks and/or friends/family of SillyYaks,

I am on a quest for a good everyday bread recipe that my kids and I will enjoy.

Since I don't really want to feed them empty carbs (ie white rice flour,

corn/potato/tapioca starch)on a regular basis, I am looking for something with a

bit more fiber.....whole grain, I guess. For the non-GF members of our

household, we grind wheat to make regular bread. I need something comparable GF.

I have already looked through the files section and see a few promising

possibilities, but I really prefer personal recommendations. If you have

something that seems like it might fit our needs, will you either post the

recipe and what especially you like about it/any other information you care to

share OR just post the source of the recipe and your comments and I will try to

track it down. I do have a decent collection of GF cookbooks.

I also welcome any GF bread (or roll/donut/bun/flat bread/wrap, etc) recipe that

you would score as " great " or " fantastic " ....no matter if it is healthy/whole

grain or not. We have a need for that kind of bread as well, just not for

everyday use.

TIA,

Mom to 10

[Guest guest]

> Hi fellow SillyYaks and/or friends/family of SillyYaks,

>

> I am on a quest for a good everyday bread recipe that my kids and I

> will enjoy. Since I don't really want to feed them empty carbs (ie

> white rice flour, corn/potato/tapioca starch)on a regular basis, I

> am looking for something with a bit more fiber.....whole grain, I

> guess. For the non-GF members of our household, we grind wheat to

> make regular bread. I need something comparable GF.

I started with BRM's walrus bread recipe. I use 2.5 cups of any of

the following flours:

brown rice, sorghum, teff, millet (rare), quinoa (infrequent),

buckwheat (also rare), garfava (only to use up what I bought--I hate

the taste of bean flours and I can't digest the complex sugars that

don't get broken down when one bakes with them.

I'm going to try mixing in some almond meal, too.

A half cup of tapioca starch. Then I follow the recipe. I do use

the starch--it helps the bread stay lighter. Tapioca starch doesn't

affect my hypoglycemic husband the same way potatoes, cornstarch, or

white rice would, even though it's still a refined starch.

This week, it's a mix of brown rice and teff. Hubby loves the bread.

ygg

[Guest guest]

> I started with BRM's walrus bread recipe. I use 2.5 cups of any of

> the following flours:

> brown rice, sorghum, teff, millet (rare), quinoa (infrequent),

> buckwheat (also rare), garfava (only to use up what I bought--I

hate

What is the BRM's Walrus Bread receipe?? Is this something you could

share with us?

I've been trying to make my own GF bread at home. Have had some

success, but would like to do better.

I live in Australia, and sorghum flour is not available here. Does

anyone know if I could use a different flour to sub for it in

receipes? I've been reading Betty Hagman's bread book, and she uses

sorghum flour a lot. I did wonder if I could sub with amaranth flour

for part of it. Has any used amaranth flour at all?

Thanks,

.

[Guest guest]

and others:

GF Walrus Bread @

http://www.bobsredmill.com/recipe/detail.php?rid=77 Bob's Red

Mill has a long list of GF Breads. From the home page click on

recipes and enter they type as " bread " and the category as

" GF and you will get the list. The GF Walrus Bread did not

appear on the list, but was located with a Google search.

For bean flours I would substitute brown rice flour and see if

that worked. See on's suggestion to use brown sugar

instead of white to cut the bitterness--quote is below under Gluten-Free Flour Alternatives.

I love amaranth flour and thank on for her

information in helping me to learn more about using it. I

use it for pie crust too. The dough breaks up some and requires

some patching, but when baked it is wonderful and holds together.

I use it for pies and tarts. BRM has a recipe that combines

amaranth and almond meal which is the one I use the most.

http://www.bobsredmill.com/recipe/detail.php?rid=34

on is a great bread baking resource. Basic

information about GF cooking is available @

http://www.celiac.com/st_main.html?p_catid=70 At this site

she includes the following 6 classes listed at the bottom of the

page:

1. Gluten-Free Cooking (my

comments are in " italic " print. An asterisk (*)

indicates the ones that have more discussion of

flours)

2. *Bread Class with Alternative

Flours by on - includes a recipe for Amaranth

Bread and a discussion of the ingredients. Her book has a

basic brown bread recipe that includes adaptations for this version

using amaranth or buckwheat. This is one of the better bread

recipes that I have found and I like it with amaranth, buckwheat, or

brown rice flours--all are good and behave

well.

3. Cinnamon Rolls by

on

4. *Gluten-Free Flour Alternatives

by on - " Bean Flour is a light flour made from

garbanzo and broad beans. To cut the bitter taste of beans, replace

white sugar with brown or maple sugar in the recipe(or replace some of

the bean flour with sorghum). "

5. Gluten-Free Pizza Crust /

Focaccia Bread by on

*Multi Blend Gluten-Free Flour (

Wark's Gluten-Free Flour Mix) - includes discussion of use of

other flours in this mix

6. Workable Wonder Dough by

on

If you have questions consider asking her

directly @ on's Internet site: http://www.cookingglutenfree.com

Betsy in DC

What is the BRM's Walrus Bread receipe??

Is this something you could

share with us?

I've been trying to make my own GF bread at home. Have had some

success, but would like to do better.

I live in Australia, and sorghum flour is not available here. Does

anyone know if I could use a different flour to sub for it in

receipes? I've been reading Betty Hagman's bread book, and she

uses

sorghum flour a lot. I did wonder if I could sub with amaranth

flour

for part of it. Has any used amaranth flour at all?

Thanks,

.

[Guest guest]

Thanks Betsy for your reply.

This morning I have mixed up the walrus bread dough, and it is in the breadmaker as I type! So hoping all goes well with it.

Thankyou for the link, and the other info. I will be checking it all out and trying more bread this week.

.