I have a wheat intolerance. How do I make gluten-free bread that doesn't drop like a brick--or taste dry?

Question

I've bought gluten free bread at the grocery & it drops like a brick and tastes like cardboard. My homemade gluten-free breads are dry, but less cardboardish, but they are still very heavy breads and do not make for good sandwich bread--which is really my concern. To get something to taste like WONDER BREAD would be awesome.

Answer 1

Here's one that I make.. it's yummy!!!!

INGREDIENTS
1 egg
1/3 cup egg whites
1 tablespoon apple cider vinegar
1/4 cup canola oil
1/4 cup honey
1 1/2 cups warm skim milk
1 teaspoon salt
1 tablespoon xanthan gum
1/2 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup millet flour
1 cup white rice flour
1 cup brown rice flour
1 tablespoon active dry yeast
DIRECTIONS
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
When bread is finished, let cool for 10 to 15 minutes before removing from pan.

The one above sounds cool too although i did not look at the recipe.. =) good luck!! =)

Answer 2

As a professional french bread maker, in the industry we don't consider wonder bread to be actual bread. There are so many additives and chemicals in the bread that there is very little part of it which is actually real bread.
The reason all the gluten free bread you get are like bricks is because gluten is what gives bread it's structure. The co2 gases get trapped within the gluten strands and give bread a light and airy texture. Without gluten you get bricks. The best I can advise is adding whipped egg whites to you batter, because if you want something gluten free and light it will have to be a batter not a dough. I read the first recipe with the gelatin which essentially should give this product some type of structure with your lack of gluten. Try it. It may work for you.

Answer 3

Ok, sweetie, but in my 3 plus years of GF living, I have not found any bread that resembles wonder bread..:(. But I am not a baker!! So that does not mean it's not out there, just that I'm too lazy to bake!! LOL! I buy my bread pre made bc I have a toddler and am pregnant again (thank u gluten free lifestyle!!) and have NO patience or time for from scratch baking. But thats me!! The pre made breads I like are:
Kinninnick's
and Glutino (Glutino arrives at room temp and seems to be very soft upon arrival. U are supposed to freeze it tho immediately)

Try these sites for recipes and good luck!!
www.csaceliacs.org
www.celiac.com
www.celiac.org
www.glutenfreegirl.blogspot.com (this girl can cook--no its not me!)
www.glutenfreebay.blogspot.com

Answer 4

Hello,

Most store bought GF breads are only edible when heated. As far as baking it yourself, it's all a matter of trial and error. There are some mixes available in most major supermarkets and health food stores that are decent but none that I've seen that come close to Wonder bread.

One bakery that I'm particularly fond of in NYC is Everybody Eats. Their baguettes and loaf bread is some of the best GF bread that I've ever had. I would highly recommend trying them if you want a great GF food experience.

There are a lot of other bakeries listed on the Celiac Handbook website that would be worth trying as well.

Good luck!

Answer 5

Try this recipe, based on my research on the topic this looks like it will produce the lightest loaf (http://www.recipezaar.com/130262):
Gluten Free White Bread
Recipe #1302623 ratings
The best tasting GF bread I've found yet, and the cheapest. The ingredients are the key to this bread, so try not to substitute. The flour mix is especially important, so if possible use gluten free flour Gluten Free All Purpose Flour Substitute (http://www.recipezaar.com/110497) to make the cheapest, best tasting gluten free bread you've ever tried. This recipe is adapted and modified from one by Bette Hagman. The biggest change to the original recipe is the flour mix used. Cooking time includes rising, baking, and cooling.
by Catfish Charlie | Edit...My Notes

1 loaf 2¼ hours 15 min prep
2 cups gluten-free flour (recommended recipe 110497)
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon egg substitute
1/2 teaspoon unflavored gelatin (optional)
2 tablespoons sugar
2 1/4 teaspoons dry active yeast
2 small eggs (or 1 egg plus one egg white, medium)
3 tablespoons butter, softened
1 teaspoon vinegar (or dough enhancer)
1 cup warm water

Combine all dry ingredients except yeast. May be stored in this condition for months in a ziplock style bag.
Preheat oven to 400 degrees F.
Grease 8 1/2 x 4 1/2" bread pan and flour with rice flour, or grease and flour muffin tins for buns.
In heavy duty mixer, whisk eggs and vinegar (or dough enhancer), add butter. Add about 3/4 of the warm water.
Combine yeast with the dry mix and slowly add to the wet ingredients with the mixer on low.
The mixture should be like a very thick cake mix, add more of the warm water as needed.
Turn mixer to high and beat for 4 minutes.
Turn dough out into the pan for baking.
Cover with plastic wrap and let rise in a warm place (on top of oven is usually a good place) until the dough has doubled in size.
Bake in 400F oven for 50 to 60 minutes for loaf, 30 to 40 minutes for rolls. Cover with aluminum foil after 10 minutes for light crust on top, 20 minutes for medium crust on top.
Remove from oven, allow to cool 20 minutes before cutting for best results.

Answer 6

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Answer 7

Have you ever tested Paleo Recipe Book strategy? Proceed to this url : http://Access.PaleoFoodGuides.com . This will probably save yourself!

Answer 8

http://www.glutenfreegoodies.co.nz/Gluten-free-bread-recipes.htm#Clive%20Anderson's%20Pan%20Bread

Answer 9

Try using weeds and dirt...