Gluten Free bread



White, Wheat-Free Bread Recipe With Variations

Wheat-Free Kamut-Spelt Bread

Gluten-Free Potato Bread

Barley Bread



" . . .This is for Diane who was looking for gluten free recipes. I am

including several bread recipes and a substitution list. Hope it helps.



Mary

Wheat Substitutes



In baking, the following quantities equal 1 cup of wheat flour:



1 cup yellow or white corn flour (gluten free)

corn meal: cook it with the recipe's liquid before using. (gluten free)

5/8 cup potato flour (gluten free)

3/4 cup potato starch (gluten free)

7/8 cup buckwheat (1 cup minus 2 Tbsp) (gluten free)

7/8 cup rice flour (gluten free)

1 and 1/3 cups ground rolled oats

1 and 1/8 cups oat flour

3/4 cup soybean flour (gluten free)

Use only 20 per cent soy flour in recipe, decrease temperature by 25

degrees. Some soy flours are low fat. If the one you are using is not, cream

with the shortening or butter or mix with the liquid.



1/2 cup barley flour

1 cup millet flour (gluten free)

1 cup tapioca (gluten free)

1 and 1/4 cups rye flour

1 cup rye meal

1/2 cup ground nuts or seeds

4 to 5 cups bean flour

Other substitutes:

amaranth (gluten free)

pea flour (gluten free)

quinoa (gluten free)

sorghum (gluten free) (NOT for sprouting!)

teff



Tips for substituting for wheat flour:



Lower the temperature a little, lengthen the time a little.

Add 1/2 tsp. baking powder per cup of substitute flour.

Refrigerating dough 1/2 hour helps improve texture.

Don't bake anything thicker than 4 inches! (Try to stick to half that.)



For thickening, the following quantities equal 1 Tbsp of wheat flour:



1/2 Tbsp cornstarch (gluten free)

1/2 Tbsp potato flour or starch (gluten free)

1 Tbsp tapioca flour (gluten free)

1 &1/2 Tbsp arrowroot (gluten free)



I have not tried these as I don't have need for them, but hopefully these

will help. Check out the directions for changing bread machine recipes to

hand made bread recipes on the RF4RP site.



White, Wheat-Free Bread Recipe With Variations



Liquid

1-3/4 cups of water (I'm now using distilled water because of the chlorine

and other chemicals in the city water; seems the chlorine can kill off the

yeast and keep the bread from rising.)

3 large eggs (approx. 1/4 cup each)

3 tablespoons of liquid cooking oil (canola?)

1 teaspoon cider vinegar (preservative effect)



All of the ingredients should be at room temperature. Mix the liquid

ingredients together and put them into the breadmaker loaf pan. Next, mix

all the dry ingredients together, and pour them

into the loaf pan.



On my breadmaker (no clue when it comes to doing this without a breadmaker),

I use the "wheat" / 2-lb. loaf / light crust setting (4 hours 10 minutes

total time).



Dry

2-1/4 teaspoons (1 packet) of yeast

3 cups of rice flour

1/4 cup amaranth, bean or brown rice flour

3-1/4 teaspoons of xanthan gum (natural foods or specialty shop -- be
prepared

for "sticker shock"!)

1/2 cup dried/powdered milk (the flaked stuff didn't work as good as the

granules)

1-1/2 teaspoons of salt (garlic salt makes a nice change, and my potassium

salt works just fine)

3 tablespoons of sugar



Make sure that your breadmaker will handle that large a loaf. A lot of the

lower-priced breadmakers will only do one or one-and-a-half pound loaves,

which leads to problems. After the ingredients are mixed thoroughly, peek

into the breadmaker. If it's soup, add a little more flour (and, next time,

cut back to 1-2/3 cups water). With 2 cups of water, the dough shouldn't be

too dry; if it is, though, add a couple tablespoons of warm water.



The amaranth and bean flours both have distinctive tastes to them. You may

prefer to use just the white rice flour; and, you can try substituting 1/3

tapioca and, or potato starch for an equal mount of white rice flour.



Wheat-Free Kamut-Spelt Bread



2 cups kamut flour

1 cup spelt flour

3/4 tsp sea salt

1 1/2 Tbsp vegetable oil or lecithin granules

1 1/4 cups plus 1 Tbsp water

3 Tbsp honey or barley malt

1 1/2 tsp yeast



When the machine beeps, add 3 generous Tbsp of sesame seeds. Many people

who are allergic to wheat can tolerate kamut and spelt. Spelt is a good

basic bread flour. A bread made with kamut alone is a bit too cakey. But

combining spelt and kamut makes a delicious bread!



Gluten-Free Potato Bread



by Sandra J. Leonard

from The Gluten-Free Baker Newsletter



It has been a real challenge learning to bake without the use of gluten. I

am proud to say that it can be done with a bit of patience, a good attitude

and a smiley face. Won't you try a few of my favorite gluten-free recipes

for bread and rolls? Come join me in my kitchen. Think that this is the

one!...What one you ask? The gluten-free bread that tastes really good, has

a good texture and almost feels like real bread. that's what! It makes a

delicious sandwich too.



Yield: 1-1/2 lb. loaf



2 Tablespoons sugar

1-1/2 - two cups water saved from boiled potatoes or water

dry yeast

1-1/2 cups white rice flour

1/2 - 1 teaspoon salt

3/4 cup sweet rice flour (glutinous)

1 Tablespoon Sure-Jel *

1/2 cup potato starch flour

1 Tablespoon plus 1 teaspoon quick-rise

1/2 cup potato flakes *

1/2 cup dry milk powder *

3 teaspoons xanthan gum *

2 Tablespoon vegetable oil

3 eggs, slightly beaten or egg substitute



* See Ingredient Source Below



Notes:

Save all the water when boiling potatoes. This water is then cooled slightly

and refrigerated until ready to make Potato Bread. When ready to make Potato

Bread, heat the potato water slightly in the microwave to take the chill

off, before using. Use in place of water. If using quite a bit of salt in

the water when cooking the potatoes, use the lesser amount in the Potato

Bread recipe. When using regular dry yeast (not quick rise) use 1-1/2

Tablespoons for this recipe.



Directions for Making Gluten-Free Breads Manually



All gluten-free bread recipes can be made manually. As there is no gluten in

these breads that need to rest, making gluten-free bread is quite easy. The

bread is mixed, allowed to rise and then baked. Gluten-free bread making

eliminates the need for 'punching dough down', a second kneading and a
second

rising before baking. Gluten-free breads can be made very easily. Most
important

would be to have all ingredients at room temperature. Mix a small pinch of
sugar

(from amount used in the recipe) with 1/8 cup of warm water (110 - 112
degrees

F). Water is taken from the total amount used in the recipe or deducted from

total amount of other liquid used in recipe. Add the dry yeast to the

sugar/water mixture. Stir until well mixed. Set aside for 5-10 minutes. The

mixture will become very foamy. This step is called 'proofing' or 'proofing
the

yeast'. It is used to make sure that the yeast is active. Mix the dry

ingredients together and stir them well by hand or use a whisk to blend. Mix
the

wet ingredients together. Alternately add the dry and wet ingredients
together

until well mixed and the dough is smooth.



Grease baking container to be used. Insulated bakeware keeps over browning
to a

minimum. Place dough into greased baking container. Cover baking container
with

a piece of plastic wrap that has been oiled or greased on one side. Greased
side

facing the dough. (Greasing the plastic wrap keeps it from sticking to the
bread

dough during the rise.) Allow the dough to rise in a draft free, warm place
for

45 - 60 minutes. Remove plastic wrap that covered the dough. Preheat oven to

375. Use of a convection oven will result in a higher, lighter loaf. Bake
bread

for approximately 40 - 50 minutes. If bread looks too brown on the top
before

the baking has completed, place a piece of aluminum foil (shiny side facing

dough) loosely over top of the bread while it continues to bake. Remove
bread

from the baking container when it comes from the oven. Allow the bread to

totally cool on a wire cooling rack.



Ingredient Source:

Barbara's (brand name) Mashed Potato flakes. This brand is available in most

health food stores. Address: Barbara's Bakery, Inc., Petaluma, CA 94954

Sanalac (brand name) non-fat dry milk powder. Address: Hunt-Wesson, Inc.,

P.O. Box 4800, Fullerton, CA 92634

Sure-Jel (brand name) is a fruit pectin powder that is used in making jams

and jellies. Available in most supermarkets.

All gluten-free flours and xanthan gum are available mail order from: Ener-G

Foods, Inc., P.O. Box 84487, Seattle, WA 98124-5787 Phone:

1-800-331-5222. Many health food stores carry these gluten-free flours also.



Barley Bread

1 tablespoon yeast

2 teaspoons brown sugar, divided

1 cup warm water, divided

2 cups barley flour, divided

1 tablespoon oil

1 teaspoon salt

1/3 cup bean flour



Preheat oven to 350 F. Grease cookie sheet. Put yeast into small bowl. Add
1/2

teaspoon sugar and 1/2 cup water. Put in a warm place to rise. Put remaining
1/2

cup water into large mixing bowl. Add 1 cup barley flour and mix vigorously.
Add

remaining 1 1/2 teaspoons brown sugar, oil, and salt and Mix well. Add
softened

yeast and beat briskly. Add bean flour and enough remaining barley flour to
make

dough that can be kneaded. Place on floured board and knead until smooth and

elastic. Shape into two round loaves on greased cookie sheet and slash

diagonally across tops. Let rise until double in bulk. Oil tops lightly, if

desired, for more crispness. Bake at 350 F for 1 hour. Remove from pans onto

wire rack and cool.



This was in Kaylin white's e-zine - realfood4realpeople -





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Recipe requests or answers:

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printed in the 3/1/02 issue of realfood4realpeople e-zine



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