Anybody have recipes for gluten-free breads . . . quick, yeasted, whatever . . . they’d like to share?
Sorry for your trouble, Lamby. I only ever tasted gluten-free bread once. It was horrible.
The BBC has a page which might provide something useful:
Great site, IB! I’ll have to try some of those out when my relative with celiac visits the next time.
I’ll ask my sister, but I think she mainly buys mixes - some are pretty good others aren’t!
I’ve bought gluten free bread on occasion and it was OK. Maybe I just got lucky. I bought some Glutino brand bread sticks and they’re great.
The only bread I’ve made successfully is corn-bread. I just use the recipe from the back of the package and substitute tapioca starch for wheat flour.
I’ve found Asian supermarkets to be great sources of stuff. The rice noodles are really cheap, and some of them cook up really well. Some don’t, so buy several packages and see which works best. They also have the tapioca starch, which is really cheap. You can use it for up to about 1/2 the flour for most recipes. Soy flour works well too.
You need Xanthum gum. It’s expensive, but it lasts a long time. I have a pizza crust recipe that works pretty well. It’s basically starch and water, but I’d need to check the details.
I have this book:
http://www.amazon.com/Gluten-Free-Kitchen-Delicious-Recipes-Intolerance/dp/0761522727/ref=cm_cr_pr_product_top
It’s great. The recipes might not be super healty, but they sure taste good. I wish the recipes had gone through a test kitchen though – some include things like baking soda without any way to activate it.
Hi Lamby, I hope this doesn’t mean you’ve developed a sensitivity to gluten!!
I interviewed my husband yesterday and this is the information I got! He has been cooking gluten-free for the last 10 years and he’s very good at it. He got a lot of his ideas from the Betty Hagman cookbooks.
Here’s his flour recipe. He buys big bags of rice and grinds them with an electric mill (saves money) but for a small batch you can buy the special flours at health food stores.
5 c. brown rice flour
1 1/2 c. sweet rice flour (aka glutinous rice, but it doesn’t have “gluten” in it)
1 c. tapioca starch
1 T. Xanthan gum
He uses this in place of regular white flour. In the breadmaker he follows the recipe exactly, but for other things (brownies etc) he says this flour mix needs more moisture than wheat flour. He always uses the breadmaker for bread because it’s almost impossible to knead this dough without collapsing all the air out of it.
Greg also makes things like pizza crust and pie crust, but says there are special concerns because the gluten free dough doesn’t have that nice pliable texture like wheat dough. You can’t roll it out, fold it then put it in the pie pan- it’s too sticky and fragile. He puts the dough on a bread board that was covered with plastic wrap, puts more plastic wrap on top of the dough and rolls the dough out. Then he removes the top piece of plastic, puts the pie pan on top of the dough, and flips the whole thing over. Then he peels off the remaining piece of plastic wrap, while grumbling and muttering about how much he hates working with the stupid stuff…
I think Greg’s baking is fantastic 
but I have to admit, the gluten-free bread from the breadmaker is only good for a day or two. After that it gets an icky texture. It’s revived if you toast it though.
Good luck! 
For pie crust I just cut butter into tapioca starch, add a little water, and press straight onto the pan with my fingers.
Since there’s no gluten, you don’t need to worry about getting the dough tough from working it.
But I just realized that maybe he’s making a top crust…
Thank you, everyone.
My first loaf was ok. It was edible.
My second, though, is quite a bit nicer. I decided that there really wasn’t any reason to emulate white bread, or sandwich bread, since I don’t like them. What I do like is . . . banana bread, carrot bread, and other delicious quick-breads.
This evening, I made some oatmeal. Two servings went for breakfast tomorrow and Tuesday, and one went into the loaf after thinning with water. Nice and gluey.
Two eggs, some canola oil, a bit of honey, a grated apple, some golden raisins, a bit of cinnamon, and the oatmeal just mentioned. To that, I added baking soda and a couple teaspoons of apple cider vinegar, then stirred in sorghum flour, a bit of coarse ground corn, and a bit of buckwheat flour. I added oat flakes until it was about the right consistency, then scooped it into a glass loaf pan greased with butter and dusted with oat flakes. Baked at 350 for a little over an hour.
It’s not bad. 
The oat flakes on the bottom and sides are really quite nice! It rose by about 1/3. It’s dense, but not leaden.
not all bread comes as loaf
much of humanity likes it flat
such as one in morsels the Son
did divide
for gluten free go no further
than maize that you call corn
and form it as the Mexicans
do tortilla
Yes, Talasiga, you’re right! Corn tortillas are excellent! Yum! They’re perfect for breakfast, and you can make the nicest little roll-ups with them! A little rub with olive oil, a brief toast in the microwave, and you have a delicious treat!
There is something to be said for this gluten and casein-free diet! I have really been enjoying food! Eating far, far less of it, too. There isn’t any of the . . . gluttony . . . that comes with bread and cheese. A couple of corn chips and hummus, or some nuts and salad makes a meal. A handfull of Cheerios is an adequate snack. Half an apple seems like a treat when there is no monster bagel for comparison.
Oddly enough, cheese is beginning to smell a little . . . spoiled. Hmm.
there is nothing odd about a rotten thing smelling rotten
Cheerios have wheat in them. Almost all breakfast cereal has wheat and/or malt (aka barley) in it.
Many Celiacs seem to report problems with oats as well. It seems that we commonly develop an allergy to oats, even when they are gluten free.
I love tortillas. The Mission brand yellow tortillas are marked “gluten free” on the package! General Mills has a line of Betty Crocker gluten free mixes. Two cakes, brownies, and cookies. The cake mixes are really good. I’ve eaten more cake in the last six months than I had in the prior ten years. They also have made some of the chex cereals gluten free. Read the labels – G.M. says on their website that all their gluten free products will say so.
Your apple bread sounds good. I’ve made banana bread that you couldn’t tell was gluten free if you didn’t know.
I don’t have gluten problems - thankfully - but some of my friends do. I’ve got this hankering lately to get up the skillz to make homemade jūwari soba (that’s soba noodles made from 100% buckwheat flour, no wheat), but I understand that without the wheat it can be a bear until you have experience at it. But I think it’d be worth trying and a good skill to have; besides, store-bought soba’s usually made with wheat, kind of pricey, and there’s not much of it per package for the money.
I am of the opinion that many if not most humans would benefit from a casein and gluten free diet. I think that, for the most part, both are far too ubiquitous and are, therefore, consumed to an unnatural level, causing problems for digestive systems which really haven’t evolved the chops for them.
I avoid casein because it gives me migraines. I have, in the past, been more sensitive to wheat, but I generally get away with it these days…fortunately…as hard to avoid as it is.
But a diet without is bound to be fuller in whole grains, and the more “primitive” kinds of nutrition that we do better on. As opposed to refined white flour, high fat dairy products (ice cream?) and isolated sugar. That trio is most likely the primary cause of the ridiculously high incidence of metabolic syndrome in the U.S.
(this message brought to you by the rant-a-day foundation. (n_n) )
For me it’s kind of the opposite. It’s easy to find whole grain wheat, rye, and barley. The primary substitutes seem to be white rice, tapioca, and potato starch.
Cheese is not “rotten” it is a completely different process. Coagulation is not decomposition.
Cheese: aging or putrefaction? It’s all a matter of culture. Pun intended.
I guess so, now that I think about it. I wonder, though, if the problem is that those are the primary gluten free options available for creating baked products which mimic the usual wheat-based baked goods.
Could you build a diet around grains like millet, quinoa, amaranth, cooked, but not as a baked cake or bread-like product? It would be a different style of eating.
For a primitive diet there is always the paleo diet. not great for vegans though.
Not as light and fluffy as normal muffins
3 C rolled oats (or oat flour)
2 tbs sugar
1 Tbs Baking powder
1 1/2 c milk
2 egg whites
2 tbs oil
1 tsp cinnamon.
Heat oven to 425°F. Grease or oil a muffin tin. place oatmeal into a blender and process until they are the consistency of course flour.
Combine dry ingredients. Beat to mix the liquid ingredients. Add the liquid ingredients to the dry and mix until the ingredients are moist. Fill muffin tin to 2/3 full and bake for 20-25 minutes until light brown.
I have to make this again, we always have the stuff on hand.
Unfortunately I cannot follow a recipe without changing a few things. I rarely use sugar and would substitute molasses, honey, syrup, brown sugar or just leave it out. Wasting an egg yolk would be hard for me so I would use one whole egg instead of 2 whites. For sweet quick breads I prefer baking soda and cream of tartar (C. of tartar is not needed if using acidic from juice or yogurt etc.) instead of baking powder. I read “milk” as “liquid” and I have substituted apple sauce and juice and other liquids or have replaced 1/3 of the milk with yogurt or sour cream for savory quick breads. Cinnamon can be substituted or left out. Sometimes instead of a muffin tin I use a cast iron skillet. If I had some other grains on hand I might substitute 20% of the oats with that. I have to figure out how temperature effects crust, I am thinking a longer cooler cook time might yield a softer crust.
Other than that, I would most likely stick to the recipe.
(My wife cannot watch me cook)
You probably could, but they seem to be expensive, at least where I live. It’s crazy that brown rice costs more than white, since white rice is just brown rice that they spend extra time (money) taking the brown off.
You can get quinoa easy enough. I’ve had millet (it pops like corn, too), and amaranth once, but millet and amaranth aren’t readily available (again, where I live). If I did have ready access to them, I wouldn’t have recipes. I could come up with them, but that takes time. Easier to cook up some rice…