is there a bread that is not made with wheat flour or wheat starch?

Answer 1

Amaranth Bread:

Amaranth Bread makes one loaf. Feel free to substitute the amaranth flour with teff, buckwheat, or quinoa flour.

Ingredients
3 large eggs (egg-free option see note below)*
¼ cup vegetable oil
1 teaspoon lemon juice
1½ cups amaranth flour
1½ cups tapioca starch flour
1 cup fine brown rice flour
2/3 cup instant non-fat dry milk powder (dairy-free: substitute with finely ground nuts or almond flour)
2 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons ground flax seed (optional)
1½ tablespoons active dry yeast
4 tablespoons sugar
1¼ cups warm water (105F-115F.)

Bring all refrigerated ingredients to room temperature. Grease a 5 x 9-inch loaf pan.
In the bowl of a stand mixer, combine eggs, oil, and lemon juice. In a separate medium bowl, combine flours, dry milk powder, xanthan gum, salt, flax seed, yeast and sugar. Pour ½ of the warm water into stand mixer and blend with egg mixture. Slowly add dry ingredients a little at a time until completely incorporated. Add remaining water, reserving some water if necessary. See note on humidity below. Mix batter on high speed for 3½ minutes, then pour into prepared pan. Batter will be thicker than a cake batter and nothing like the consistency of regular bread dough.
Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the bread. Leave for 10 minutes with oven door closed. (This will cause the bread to rise quickly.) Remove bread from oven (do not uncover) and place in a warm place in the kitchen. Preheat oven to 400F. Bread will continue to rise as oven preheats.
Uncover bread and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 35-40 minutes. Turn bread out onto a cooling rack. When completely cooled, wrap tightly to maintain freshness for as long as possible.
Tips:
If humidity is high, reduce the amount of water in the recipe to avoid overrising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for.
You may use rapid rise yeast instead of regular yeast. If doing so, eliminate the cold oven rise method with a pan of hot water, follow yeast package directions instead for rise time.
Hamburger Buns
Pour batter into English muffin rings, follow directions above. Bake for just 15 minutes.
Once completely cooled these buns freeze well. Serve buns warmed, otherwise they will be crumbly.
*Egg Substitution: grind 3 tablespoons flaxseed and add ½ cup + 1 tablespoon boiling water, let set for 15 minutes then whisk with a fork.
http://www.celiac.com/st_prod.html?p_prodid=840&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8

ARTISANAL SORGHUM BREAD (gluten free)

Some recipes are merely a list of ingredients, a guideline for what to try. But I have to say — as is true for most baking — the techniques and the order in which you use these ingredients really matters here.

The Chef told me recently that one of his favorite head chefs, when he was training long ago, said this, “Try a recipe exactly the way it is written, once. That way, when you adapt it for yourself, you will always have a memory of what worked for you.” I recommend the same for this bread. Then, go wild.

2 cups sweet white sorghum flour
½ cup potato starch
½ cup sweet white rice flour
1 ½ teaspoon xanthan gum
1 ½ teaspoon baking soda
2 teaspoons salt
1 teaspoon sugar
1 packet active dry yeast (.28 ounces or 8 grams)
2 tablespoons white wine vinegar
2 eggs
½ cup warm club soda (or as much as is needed to wet the bread)

Preheat the oven to 200°. Let it come to temperature.

Put all the dry ingredients into the bowl of your stand mixer. Turn on the mixer and combine the flours and other dry ingredients well. Turn it off.

Add the white wine vinegar and keep the machine running. Add the eggs, one at a time, and allow the mixer to beat them into the dry ingredients, on low speed. After you have added all the eggs, pour in the club soda, in a slow drizzle. Pour in only as much as is needed to wet all the ingredients completely and combine this into a dough.

Turn the oven off, immediately.

Attach the dough hook to the mixer and stir the dough on medium speed for three to four minutes. This will give the dough a chance to cohere more evenly. It will also whip air into the dough, which will cut the usual density of gluten-free bread. After those three to four minutes, turn off the mixer and transfer the dough to an oiled bowl.

Put the bowl into the oven, which will be warm, but not actively heating. Allow it to stay in there for forty-five minutes. It will not have risen much, at this point. Just a bit. It’s gluten-free, after all. There is no gluten to push along that rising. Accept that.

Take the bowl out of the oven and put it on the stovetop. Turn the oven up to 500°. Put a cast-iron pot, large enough to hold the bread, into the oven. A cast-iron dutch oven with an enamel surface is probably ideal. But any large pot or pan will do, as long as it has a lid. Leave the dutch oven in the 500° heat for half an hour. Meanwhile, the dough will be doing its small rising on the stove.
After half an hour, take the dutch oven out of the oven, carefully. Without worrying too much about the perfect shape, transfer the wet dough into the hot dutch oven. Put the lid on and push the dutch oven back into the oven, immediately.

Set your timer for thirty minutes. Do not turn down the heat. Allow the bread to cook in there, with the lid on, for the entire thirty minutes. By the end, it will really smell like fresh-baked bread. Take the pot out of the oven, take the lid off the pot, and voilå — a lumpy, wonderfully crusted loaf of gluten-free bread. Allow it to cool for ten minutes, then cut right into it.

(It really doesn’t hold up that well overnight. Eat as much as you want, just after baking. Slice up the rest immediately and put it in the freezer for another day.)

You can also use this dough and technique for any number of variations. For olive bread, put ½ cup chopped kalamata olives into the dough. For rosemary bread, add one tablespoon of chopped fresh rosemary into the dough, the sprinkle thick crystals of sea salt on the top of the bread before baking. Be creative and do what you can.

Serves six.
http://glutenfreegirl.blogspot.com/2007/01/i-am-stubborn-i-dont-give-up.html

Buckwheat Potato Bread (gluten free)

I adapted this to make it gluten free.

4½ hours 30 min prep

1/2 cup buckwheat flour
1 1/2 cups rice flour
1 tablespoon xanthan gum
3 tablespoons tapioca flour
1 1/2 teaspoons active dry yeast
1/2 cup mashed cooked sweet potatoes
2/3 cup warm buttermilk (not hot)
1 tablespoon butter, softened
1 tablespoon honey
1/2 teaspoon salt

Place ingredients into your bread machine in the order suggested by your manufacturer.
Operate machine on the regular, normal, or medium cycle (whichever your machine has).
To prepare chile honey, heat honey, chili powder, cayenne and salt in a small saucepan.
Stir for several minutes or until honey just starts to foam, then remove from heat.
Stored cooled honey in an airtight container.
Serve honey spread on slices of buckwheat potato bread, if desired.
http://www.recipezaar.com/210866

Brown Rice Flour Bread

Serving Size : 1

6 cups brown rice flour
2 tsp salt
4 tablespoons brown sugar
4 tablespoons oil
1 1/2 tablespoons yeast -- (1 1/2 to 2)
3 cups warm water

Mix dry ingredients well. Dissolve yeast in warm water and add oil and mix into dry ingredients. Add more warm water to make a soft mixture. Place in greased muffin tins or bread pans. Let stand 45 minutes and bake in a preheated 375 oven until bread is browned on top with cracks, about 30 minutes
Note 1: brown rice flour is available at health food stores
Note 2: gluten free baked goods dont tend to rise as high or be a light textured as gluten flours and they tend to stale quicker.
Note 3: gluten free white flour is available from some mills
http://www.bread-bakers.com/recipe_down....

Very Simple Spelt Bread (gluten free)

"Utterly Simple Spelt Bread made without yeast, so you won't have to wait all day to enjoy fresh bread."


Original recipe yield:
2 big loaves
PREP TIME 5 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 15 Min

INGREDIENTS
·8 cups spelt flour
·1/2 cup sesame seeds
·1/2 teaspoon salt, or to taste
·1 tablespoon blackstrap molasses
·2 teaspoons baking soda
·4 1/4 cups milk

DIRECTIONS
1.Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
2.In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between the prepared pans.
3.Bake for 1 hour and 10 minutes in the preheated oven, or until golden. Placing a tin of the same size over the top of the loaf while baking gives it a lovely crust.
http://allrecipes.com/Recipe/Very-Simple-Spelt-Bread/Detail.aspx

Walrus Bread (Gluten Free)

Serving Size : 1

1 cup garbanzo bean flour
1 1/2 cup rice flour
1/2 cup potato starch flour
3 tsp. Xanthum gum
1 tsp. salt
2 TBSP. sugar
1 TBSP. dry yeast -- (Red Star)
2 eggs
2 TBSP vegetable oil
1 tsp. white vinegar
1 1/3 cup hot water

Mix first 7 ingredients in a large bowl.
No need to sift if you don't want to).
In another bowl mix eggs, oil, vinegar and water.
Mix liquid into dry ingredients.
Spoon into bread machine. Set on light or medium setting. Bake.
This will make 1 1/2 lb. of bread.
The person that I got the recipe from makes hers' on the medium setting.
She tried the light but preferred the medium. That's what I tasted and it was good!
http://www.bread-bakers.com/archives/rec...

Potato Bread (vegan, Gluten and Yeast Free)

INGREDIENTS
250 grams / 8 ounces potato flour
4 heaping tablespoons finely ground nuts
2 tablespoons oil
4 teaspoons baking powder
1 teaspoon sugar
2 1/2 egg replacers
Pinch of salt
115 milliliters / 4 fluid ounces water

METHOD
Put egg white replacer, water and salt in a bowl and whisk vigourously until it stands in stiff peaks.
Sieve together the potato flour and baking powder. Add to the peaked mixture with the rest of the ingredients and beat to a smooth paste.
Put into a well oiled tin and bake at 205C/400F for 35 minutes. Turn out to cool.

NOTES
Best eaten same day.
http://www.vegan-food.net/recipe/190/Potato-Bread-Gluten-and-Yeast-Free/

Italian Bread, Gluten Free

Serving Size : 1
Dry Ingredients:
1 package dry yeast
2 cups Gourmet Blend flour
1/2 cup Parmesan cheese
2 tsp. garlic powder
1 tsp. Italian seasoning
2 tsp. xanthan gum
1 tsp. salt
1/2 tsp. baking soda
2 TBSP. sugar

Wet Ingredients:
2 TBSP. margarine
3/4 cup plain yogurt
2 eggs -- room temperature, beaten
1 tsp. rice vinegar
7/8 cup warm water

Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup.
http://www.bread-bakers.com/archives/rec...

Fresh Apple Bread, Gluten Free

Serving Size : 1

Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
3 1/2 tsp. xanthan gum
1/2 tsp. salt
1/4 tsp. cinnamon -- (1/4 to 1/2)
1 1/3 cups instant nonfat dry milk powder
1 cup raisins -- dark or light
1 package dry yeast
1/4 cup sugar
2 TBSP. brown sugar

Wet Ingredients:
2 large eggs -- beaten
1 1/2 cups warm water
1 cup fresh apples -- finely diced
1/4 cup sugar
1/4 cup margarine -- melted

Mix 1/4 cup of the 1/2 cup sugar with the diced apples and allow to sit for about 20 - 30 minutes, stirring occasionally. The apples and the sugar will make a syrup. This mixtures now becomes part of the wet ingredients.

Mix all dry ingredients together. Mix all wet ingredients together. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests. Note: If your machine has a designated time to add nuts and fruits, add raisins at that time. Note: The apples seem to work well, if dices are about the size of raisins. Slices of apples seem to stick to the sides of the baking container as they are kneaded. They don't incorporate into the dough. When baking the slices, they seem to all be on the edge of the bread and burn rapidly. Dicing seems to be the trick here. Use the fruit bread setting.
http://www.bread-bakers.com/archives/recipe/text/b2q99-2.txt

Fruit And Nut Bread, Gluten Free (Stollen)

Serving Size :
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
1 1/3 cups instant nonfat dry milk powder
3 1/2 tsp. xanthan gum
1 cup mixed dried fruit -- cut into raisin size pieces
1/2 cup nuts chopped
1 package dry yeast
1/2 cup sugar
Wet Ingredients:
2 large eggs -- beaten
1 3/4 cups warm water
1/4 cup margarine -- melted

Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Add the nuts and fruits according to your personal preference or according to the manufacturer's instructions. Use the fruit bread setting.
http://www.bread-bakers.com/archives/rec...

Herbal Bread, Gluten Free

Serving Size : 1
Dry Ingredients:
Desired type of yeast -- *
Desired flour mixture -- **
-- room temperature
1/2 cup instant non-fat dry milk or dry milk substitute
3 tsp. guar or xanthan gum
1 TBSP. Sure-Jell
1/2 tsp. salt
2 TBSP. sugar
1 1/2 TBSP. crushed coriander seeds
1 1/2 TBSP. crushed anise seeds

Wet Ingredients:
1 1/2 cups water plus 2 TBSP water (for gelatin)
1 tsp. gelatin
2 eggs -- room temperature, beaten
1/4 cup olive oil
1 tsp. GF vinegar
---
Mixture A -- **
2 cups white rice flour
1/2 cup tapioca flour
1/2 cup corn starch
---
Mixture B -- **
3 cups Gourmet Blend flour
---
Mixture C -- **
2 cups white rice flour
1 cup brown rice flour
---
Mixture D -- **
1 1/2 cups white rice flour
3/4 cup brown rice flour
3/4 cup corn starch

* Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast
** Use one of the flour combinations (A-D) in the basic recipe.

In a bowl, soak the gelatin in water for two minutes. Set aside. Add the yeast to the machine. Add the flours, dry milk, gum, Sure-Jell, and salt to the machine. Sugar is the last dry ingredient added. Warm the water-gelatin mixture to 85 degrees in a microwave or on the stove top. Add to the machine with the remaining wet ingredients. The amount of water is based upon the degree of moisture desired in the finished loaf and type of flour used. There is no problem with overflowing of the loaf with 1 3/4 cups of water. Press start. Multi- logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread can be made in the Model 100's four hour cycle. Allow to cool before slicing.

These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted.

This is a wonderful, moist sandwich bread or foundation for other breads. It comes in four variations to accommodate different tastes. It can be made lactose free by using dry milk substitute instead of non-fat dry milk. This bread does not require premixing of ingredients. Sure-Jell from Kraft Foods, is pectin. It is normally used in making home jellies. The dough can be remove from the machine and used to make hamburger buns.
http://www.bread-bakers.com/archives/rec...

WHEAT-FREE AND GLUTEN-FREE PIZZA CRUST


This crispy pizza crust tastes so delicious that your guests won't know it's wheat and gluten-free. You can hold a slice in your hand and it won't crumble! You may also shape the dough into four individual pizzas.

1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees F)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Cooking spray

Preheat oven to 425 degrees F.

In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)

Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.

Serves 6.

Crust only: Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g, Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg, Fiber 2 g Exchanges - Carbohydrate 2, Fat 1/4

* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour in place of the 2 tablespoons dry milk powder or non-dairy milk powder. However, the crust won't brown as nicely.
http://www.recipelink.com/clippings/clippings.html

Answer 2

1

Answer 3

Yes, there are lots of bread made without wheat. Whole Foods, Trader Joes, and most health food stores stock breads that are well-tolerated by people with various food allergies.

Just look in the phone book under Health Food Stores to find some in your area. Not all businesses are on the web, so you might want to see if your local Mom & Pop health food store is in the phone book.

I have found "Ener-G" products to be very good so you might want to look at their breads, pretzels, etc.

Good luck and have fun in the health food stores!There is SO much to expore, you'll have a good time looking around. Most of the people that work at health food stores are pretty sweet, so don't be afraid of asking for help.

Answer 4

Hi! yes there are MANY! For those who suffer from wheat allergies, or more commonly, Celiac Disease, there are many gluten free (which always means wheat free) foods to choose from!
Here are some of my fave picks:

Bread (arrives not frozen but needs to be frozen upon opening):
Glutino--they have all varieties
Bread (arriving frozen, so is often cheaper to buy in a store) Kinninnick's. They also make great donuts, pizza crusts,muffins, bagels.
Glutino also makes great bagels, cereals, breakfast bars and crackers.

There aer tons of mixes, my fave being Pamela's Pancake and Baking Mix. (Directions for bread are on the bag.)
And "Bob's Red Mill" GF bread mixes or GF all Purpose FLour.

Follow the links i Post and you'll find TONS of stuff!
best of luck
Amy
Chairperson Louisiana NOrth SHore Celiac Sprue Association

Answer 5

Potato bread?
Check out this website... http://www.celiac.com/index.html
Celiac's disease causes a person to be more or less allergic to gluten... hence no wheat... I'm sure there are some good recipes on that site to get you started.

Answer 6

2

Answer 7

Yes, go to a health food store and you will have choices.

Answer 8

Yes. and they sell them in health food stores.