Bread

Western style bread has developed to make the most of the propertiesof wheat flour. The wheat has also been selected over many years for improvedbread making.

Do not expect any gluten free bread to be an exact copy. Youcannot make soft, moist, white bread without wheat flour.

There are many other ways of making bread. A wide variety of flourswith better flavours and an improved nutritional balance are available.

Gluten free breads are best served fresh and hot. As the breadcools, the starch rapidly hardens, unlike wheat based bread which stays soft.
This hardness of cold gluten-free bread is not staleness - re-heating willsoften it again.

These gluten free breads do not go stale as quickly as wheat breadand these breads freeze well. Slice before freezing and serve by toastingslices straight from the freezer.

Gluten free bread mixtures do not have the same texture as wheatflour doughs unless they contain somthing like a pureed carrot or bananawhich help absorb liquid.

Gluten free bread mixtures need to be wet enough to make a stickybatter, slightly moister than wheat flour dough.

These mixtures cannot hold the Carbon dioxide gas produced by yeast.Bicarbonate of soda and tartaric acid still need to be added to the mixtureto help it rise.

The banana, carrot, apple, tofu or unsweetened tinned chestnutpureé is an essential part of these recipes and should be beaten toa smooth pureé with the milk and egg. This is best done in a liquidiser.

The flour mixture should then be folded into the pureé withas little extra mixing as possible. The structure of the dough forms as thewet and dry ingredients are mixed together. Do not overmix as this will knockthe gas out of the mixture and it will not raise the dough when it is cooked.Do not leave the wet dough to stand at this point or you will lose the lightstructure as the gas escapes. It must go straight into the oven to be cooked.

The sugar in these recipes reacts with the starch in cooking toimprove the texture but makes the bread slightly sweet.

Gluten free breads will seem drier, harder and have a darker texturethan wheat bread. They will have excellent nutritional value and offer youa variety of flavours.

Gluten-free bread flour from Dove's Farm has greatly improved gluten-freebread making at home. It contains some other ingredients that help producea reliable and good texture.
Try adding yeast to the dough, and placing it in a warm, 37 C , oven forthe dough to rise for an hour before turning up the heat to bake the bread.Don't move it or knock it back down!

Basic Bread Rolls

Posted by Abbe (message id=3110 )

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 Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Quinnoa Bread

Posted by Urno (message id=3147 )

What type of tofu should be used? And is there an alternative to cream of tartar Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Basic Bread

Posted by Anna Rhoades (message id=3353 )

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 Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Bread

Posted by dave (message id=3390 )

my wife has been diagnosed with celiac and loves bread im the main cook in the house but i am struggling to make her favorite which is bread any help would be great thanks Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Bread

Posted by Peter (message id=3391 )

Bread has almost addictive qualities, and many people diagnosed with the coeliac condition have a craving for bread. Bread is a product that has evolved along with the gluten content in wheat, and without the gluten it is difficult to make a soft bread without a lot of synthetic additives. Bread made without wheat is traditionally made as thin scones or pancakes, cooked on a very hot griddle or hot oven and eaten while still hot. Have you tried the bread recipes at http://www.peter-thomson.co.uk/glutenfree/index.html Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Bread

Posted by dave (message id=3392 )

if rye flour isnt gluton free why include it in gluton free recipes Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Bread

Posted by Peter (message id=3393 )

Rye flour is not gluten-free and should not be included in gluten-free recipes. Where have you seen it included? Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Basic Bread

Posted by lorraine oliver (message id=3415 )

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 Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Millet and Sesame Crispbread

Posted by Jean (message id=3486 )

What is a good substitute for the lard Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Millet and Sesame Crispbread

Posted by Peter (message id=3487 )

Because the lard is a hard fat it helps to keep the crispbread together. You could use a solid vegetable fat instead. I sometimes use olive oil, but the crispbreads tend to break up very easily Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

gluten free bread

Posted by (message id=3551 )

im 37 years old, i have same problim , and i really need help for making gluten free bread, so please if you have any recipes would be great, thank you so much Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

gluten free bread

Posted by Sheona (Drossa (message id=3552 )

Recipes for some GF breads posted on drossa site. More recipes will be added shortly. They are all really easy to use, and you don't need a bread-maker (you can use a bread-maker if you wish, but then please follow the manufacturer's guidelines for making GF breads). Bon appetit Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Buckwheat Bread

Posted by Alan Morris (message id=3618 )

Has anyone tried making this bread? I have just had a failure as there was insufficient mix to cover the 10" X 10" tray, I assumed it would rise in the cooking to 1" deep. Cooking it for 35 minutes at 200C in the centre of a still air oven (no fan) was too hot or too long, so it turned out to be 1/2" thick and burnt on top and around the edges. I was able to see the texture in the 1/4" thick unburnt middle and this looked nice and open and it did taste of 'Strong flavoured bread Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Basic Bread

Posted by Helen Hunter (message id=3751 )

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. Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Basic Bread

Posted by Peter (message id=3752 )

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. Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Buckwheat Bread

Posted by c slunder (message id=4043 )

Thanks to you Alan my bread did not burn . However this bread did not rise very much at all . I added souring agent to it because they forgot ,I used vingar so the soda tartar mix would react. i also reduce the temp to 400f it cooked in 28 min so temp could be reduce agin maybe. the falvor is good , i wonder if it could be shaped into a loaf ? i will try that next time hope this helps Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Buckwheat Bread

Posted by c slunder (message id=4044 )

Thanks to you Alan my bread did not burn . However this bread did not rise very much at all . I added souring agent to it because they forgot ,I used vingar so the soda tartar mix would react. i also reduce the temp to 400f it cooked in 28 min so temp could be reduce agin maybe. the falvor is good , i wonder if it could be shaped into a loaf ? i will try that next time hope this helps Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

Basic Bread

Posted by Kim (message id=4585 )

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 Post a reply to this message, or post a new topic    Your Name:  Your Email:  Subject:  In reply to message (delete if not applicable):  Display heading   Security Code:

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