Basic Bread
The secret of gluten free bread is to use as many different sourcesof starch as possible. Try various combinations of flour to fit within yourbudget and your tastes.
Buckwheat flour bakes well but has a strong flavour. Some peoplefind it indigestible.
Sorghum and millet flours are excellent baking flours when combinedwith rice flour or gram flour.
Sweet chestnut flour is also very useful in both bread and cakemixtures and makes a softer bread.
Teff is a very dark, nutty flavoured flour.
Mixtures including sorghum and sweet chestnut flours make the bestbread and fruit cakes.
Pea flours and gram flours should be used in moderation. A smallamount improves flavour and nutrition but a large amount can give too stronga flavour and be indigestible.
The method of cooking makes a lot of difference to the bread.
Cook the bread in a shallow baking tray rather than a bread tin.The batter should not be deeper than 1"/2.5cm when poured into the tin. Cookingat gas mark 6 400°F 200°C will produce a good crust but will dryout the bread in a fan oven.
Bread can be cooked at a lower temperature or it can be steamedfor a much moister loaf.
Always check that a loaf is cooked by using a skewer through themiddle. The loaf is not cooked until the skewer comes out clean. A part cookedloaf can be turned over on the baking tray to ensure even cooking.
In Africa and India a staple bread is produced by mixing sorghum,millet or white maize flour with boiling water to form a dough. The doughis then flattened by slapping from hand to hand, a skill that requires dexterityand practice. The flat loaves are cooked on a very hot ceramic or cast-ironsurface, when they balloon up to give a light top and a heavy base. Thismethod works only with very freshly-ground flour.
The method of cooking makes a lot of difference to the bread. Cookthe bread in a shallow baking tray rather than a bread tin. The batter shouldnot be deeper than than 1 inch or 2.5cm when poured into the tin. Cookingat gas mark 6, 400F, 200C will produce a good crust, but may dry out thebread in a fan oven.
| Basic Bread Rolls
| Posted by Abbe (message id=3110 )
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My sister was just diagnosed with Celiac's and I am trying to help her develop recipes. With Thanksgiving looming, do you have any suggestions for stuffing, or rolls. We would like to find something basic but a good substitution without weird flavor. Any suggestions
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| Basic Bread
| Posted by Anna Rhoades (message id=3353 )
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I have recently been diagnosed with Celiacs and at the age of 62 I have to change my life all over again. I need all the help I can get. I need recipes; tired of eating rice cakes & peanut butter. HELP! Please
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| Basic Bread
| Posted by lorraine oliver (message id=3415 )
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I suffer with I.B.S and am unable to eat wheat, dairy or anything actic. I have been able to find main meals that I like and enjoy but find my biggest problem is snacks and bread. The bread in the supermarkets does not taste very nice and does not work well for using as sandwiches. I found some biscuits I like but they dont always have them in stock. I work as a carer and am out and about all day. Do you have any recipes of breads and biscuits or other snacks that I can make at home and take with me to curb the hunger pangs while working?
Yours gratefully.
L.Oliver
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| Basic Bread
| Posted by Helen Hunter (message id=3751 )
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I have a guest coming to dinner that can not eat white bread or any wheat product. I am making a cheese souffle that calls for white bread, eggs and cheese. Can I substitute gluten free bread for the white bread? Eleven of the people I've invited can eat it, but I would like for David to enjoy it too.
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| Basic Bread
| Posted by Peter (message id=3752 )
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Gluten-free bread doesn't always behave in the same way as wheat based bread when used in other recipes. It varies from manufacturer to manufacturer.
You could steam some diced potato and then include the cooked potato with egg and cheese and cook as a souffle.
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| Basic Bread
| Posted by Kim (message id=4585 )
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I tried Doves Farm bread flour and made a loaf in my machine. It smelt lovely and tasted just as good. It is denser and heavier than normal bread but was very, very edible. It also slices beautifully and does not crumble. If I could work out how to get it lighter I would be sorted
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