My wife as allergic to grains. Any good alternative bread recipes?

Answer 1

GLUTEN-FREE BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t Granulated sugar
1/2 c Warm water
1 Envelope active dry yeast
1 c Water
2 tb Minute tapioca
2 c Whole bean flour
1/4 c Cornmeal
2 tb Cornstarch
2 ts Gluten-free baking powder
1 t Salt
2 Egg whites
1/2 c Skim milk
1 t Poppy seeds

Spray 8 x 4 inch loaf pan with nonstick spray. Coat
inside with cornmeal and set aside.
Dissolve sugar in warm water in a small bowl.
Sprinkle yeast over top. Set aside for 10 minutes or
until frothy. Stir well. Combine water and minute
tapioca in a saucepan. Bring to a boil. Cook for 1 to
2 minutes or until thickened and clear. Stir together
bean flour, cornmeal, corstarch, baking powder and
salt in a mixing bowl. In separate bowl, whisk
together egg whites and milk. Whisk in yeast and
tapioca mixture. Stir into dry ingredients, beating
until smooth. Set aside for 10 minutes.
Turn out onto surface generously dusted with
cornstarch. Dust hands with cornstarch and sprinkle a
little over dough. Knead 4 to 5 times and fit into
prepared pan. Brush top with milk and sprinkle with
poppy seeds. Bake in 400 F oven for 45 minutes or
until browned and loaf sounds hollow when tapped.
Makes 1 loaf, 16 slices. Variations seed bread, herb
bread, Foccacia & pizza crust to be added to recipe
after testing.

Answer 2

CORN-BREAD TOPPED PORK CASSEROLE

olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds pork pieces, cut into 1-inch chunks
1 28-ounce can whole tomatoes
1 4-ounce can chopped green chilies, drained
1/2 cup water
2 teaspoons brown sugar
salt
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/3 cup milk
1 egg

2 HOURS BEFORE SERVING:

In a large skillet over medium heat, sauté onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside.
In the drippings remaining in pan, sauté pork chunks over medium to high heat until well browned.

Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.

Bring to a boil, stirring to loosen brown bits from bottom of skillet.

Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350°F for 1 hour.


Corn-bread topping:

5 minutes before pork is done, prepare topping.
Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended.

Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole.

Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.

Serve immediately.

8 servings.


do visit www.cooks.com you'll find more bread recipes

Answer 3

Join adpro recipes group on yahoo. Should be able to get some recipes there.

Answer 4

Don't have recipes, but try rice and corn if it's a gluten thing.