Bread recipe

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Permalink Reply by Colleen Juntunen on August 2, 2009 at 10:50am

I have a good corn bread recipe, not regular bread. I also have a pretty good rice bread recipe I'm working on, it's still dense.

corn bread
¾ cup corn flour
½ tapioca Flour
¼ cup course ground whole con meal (if you don't like course meal I think this will work with just corn flour)
¾ cup medium grind whole corn meal
1 tsp Xanthan gum
¼ cup of sugar
2 tsp baking power
½ tsp salt
1 cup milk - take you pick of milk type
¼ cup vegetable oil – if making for those without dairy allergy this recipe is very good with butter as the fat
1 egg, slightly beaten

Heat oven to 400° f. Grease 8 or 9-inch pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 30 to 35 minutes or until golden brown and wooden pick inserted in center comes out clean.


My basic rice bread recipe is on my website.:

I recently made this rice bread using a tablespoon of my corn-free baking powder instead of yeast the starch flour made it feel unpleasant in the mouth. So I made a multi-grain one that tasted great, I just haven't written it down yet.

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Permalink Reply by Austria Davis on August 2, 2009 at 1:11pm

Sorry, I don't have anything with corn or rice flour...but I've got a recipe for delicious Flax Seed Focaccia Bread. And the best thing is that it's got 5 grams of fiber in each slice!

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
* 2 cups flax seed meal
* 1 Tablespoon baking powder
* 1 teaspoon salt
* 1-2 Tablespoons sweetening power from artificial sweetener
* 5 beaten eggs
* 1/2 cup water
* 1/3 cup oil

Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.

Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.

It is especially yummy if you toast it before you eat it! I got it from http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm.

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Permalink Reply by Colleen Juntunen on August 3, 2009 at 8:41am

I forgot to mention - xanthan gum and guar are interchangeable in a bake good recipe. If you have a recipe that calls for i/2 tsp spoon of xanthan exchange it for a 1/2 tsp of guar with no problem. However, if it is in a liquid/drink It takes only 1/4 tsp of xanthan for a cup of liquid and a 1/2 tsp of guar gum for a cup of liquid.

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Permalink Reply by Manar Nasr on August 4, 2009 at 10:14pm

Thanks for the recipes. I found a place here where they sell xanthan gum so it shouldn't be a problem

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Permalink Reply by David H on January 21, 2010 at 12:44am

To give lightness to a normally dense yeast bread.
add 1/2 tsp of baking soda

add 1 tsp of lemon juice (yeast likes an acidic environment)

make yeast up with hand hot sparkling mineral water (club soda will do)

seperate eggs and beat whites till stiff and fold in last (this helps to trap air)

Hopefully that will help.

Best Regards,
David

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Permalink Reply by claude lawless on February 14, 2010 at 8:47pm

Please find a recipe in the "gluten free gourmet" series of books. The cheapest prices are at www.abebooks.com. Go their used books and do a search.

One thing about rice flour is that it will become concrete unless some other flour is added. usually it is corn starch, tapioca flour. These have a bad habit of turning into pudding.

For Bread I think that bobs red mill has the best white bread mix out there. It is available in a lot of places. Let me know if you need sources or quantities. I have a few sources. The price isn't too far above wheat mix.

If you do a lot of baking or have friends nearby bulk buys are best and split it up.

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Permalink Reply by Mary Munro-Hill on March 2, 2010 at 9:20am

I have just tried the Juwela white bread mix. It seems to be made principally of wheat flour with the gluten removed. I use a Panasonic bread-maker. The problem is that the mix is rather expensive ...

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Permalink Reply by Toby Hatch on March 4, 2010 at 6:29am

Hi,

I just posted a very nice, not dense, bread roll recipe on my blog ("Joel's Dinner Rolls"). It does use Xanthan gum, but I understand you can subsitute guar gum (see other replies) although I have not tried this myself yet. As suggested by other comments, it uses many flours to get a nice texture.

http://theairdiet.blogspot.com/

Good luck.

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Permalink Reply by Mary Munro-Hill on March 4, 2010 at 10:12am

This Juwela mix is really very good. I have now eaten some of the bread I made two days ago and can recommend it highly, as being soft, light and quite like "proper" bread!

It's such a pity that it costs so much: £8 here in England for 500 grams, and 350 grams are needed to make a loaf in my Panasonic machine.

Mary Munro-Hill said:

I have just tried the Juwela white bread mix. It seems to be made principally of wheat flour with the gluten removed. I use a Panasonic bread-maker. The problem is that the mix is rather expensive ...

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Permalink Reply by jan paske on March 5, 2010 at 4:07pm

Thanks, David, for the lighter bread tips. Do you have a favorite bread recipe? Would love to hear about it.

David H said:

To give lightness to a normally dense yeast bread.
add 1/2 tsp of baking soda

add 1 tsp of lemon juice (yeast likes an acidic environment)

make yeast up with hand hot sparkling mineral water (club soda will do)

seperate eggs and beat whites till stiff and fold in last (this helps to trap air)

Hopefully that will help.

Best Regards,
David

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Permalink Reply by Mr.GlutenFree on March 18, 2010 at 11:44pm

Pumpernickel
For the Bread Machine

http://mrglutenfree.blogspot.com/2010/03/pumpernickel-for-bread-mac...

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Permalink Reply by Elizabeth Miller on April 7, 2010 at 1:46am

http://www.glutenfreecookingschool.com/archives/finally-really-good...
The website above has an excellent sandwich bread. It is as close to real bread as you can get and in the bread machine it rises to a normal size so slices are not too small.

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