Does anyone have a recipe for gluten free bread ?

Question

It doesn't matter if it is for a bread maker or needs to be baked in the oven.

Answer 1

Home Breadmaker Recipe

NOTE: You can add an extra egg to this recipe without altering anything else. This will produce a slightly firmer texture. Some prefer it this way, some don't.

For one ‘1-kg’ loaf:

Empty one 730g pack of GFG Bread Mix into a large bowl. The bread mix should be at room temperature.
Add 1 level tsp (5ml) dried active yeast. Our recipe was developed using Edmonds Active yeast, but any other dried yeast with no gluten should be fine.
In a separate bowl, whisk together:

3 size 7 eggs
1 tsp cider vinegar
3 Tbsp cooking oil
590 ml (2 metric cups plus 6 Tbsp) water

For best results, use water between 20 and 30C. The warmer the water, the more open the texture of the final product (go too high and the bread will overflow the pan!). You will need to experiment to find the texture you like best. The water temperature affects the dough temperature, and using water which gives a dough temperature of 18-23C seems to be best in most cases.

Mix the wet and dry ingredients thoroughly with a wooden spoon and transfer into the breadmaker pan.

Select the standard bake setting for yeast bread, and set to dark crust if your machine allows this. The cycle will normally take just over three hours.

You may find that at the end of the standard cooking time, the top of the loaf is still quite pale. With some breadmakers (e.g. our Breville) it is possible to select an additional ‘bake only’ period. If your breadmaker allows this, a period of 20-25 minutes should brown the top crust nicely. If this is not possible, you may find that removing the loaf from the pan and finishing the browning in a conventional oven is acceptable.

Once cooked, remove the bread from the pan at once. With an electric knife you can slice it while it is still warm, but otherwise allow the bread to cool completely. Wrapping it in a clean teatowel helps to reduce moisture loss.

Once cooled, slice and eat on the same day, or freeze for later toasting.

Remember that the "Delayed Start" function on breadmakers should not be used with gluten free loaves. To have a fresh loaf ready for breakfast and cut lunches each day, we find it convenient to make a loaf in the evening, so that it comes out of the breadmaker just as we are ready for bed. If this loaf is wrapped well in a towel or teatowel and left on the bench to cool, it is in good slicing condition next morning.

Different bread makers may incubate the mix at different temperatures! If you follow the instructions above and still get a loaf which over-rises and collapses in the middle, use cold tap water to prepare the mix. We have found this necessary with one customer's Sanyo breadmaker. If it is insufficiently risen, you may need to go to warmer water than recommended (we haven't personally encountered this one yet, but anything's possible!) If you find you need to perform any of these contortions, do let us know, and also let us know the type of breadmaker you have.

Spiced Fruit Loaf

using the breadmaker and Gluten Free Goodies Bread mix

To make a good spiced fruit loaf, the recipe involves a little extra sugar and is cooked on a different setting, at least in the Breville Bakers oven. Probably most other breadmaker machines have similar facilities.

In the Breville, use the Sweet Bread setting (option 6) and set to dark crust. This will give a total cooking time of 3 hours 33 minutes, and differs from a normal bread setting by using longer rising times and a lower cooking temperature. The main virtue of this is that it avoids the rather acid and unpleasant ‘burnt fruit’ taste that can otherwise develop if a standard bread setting is used.

Please note that the recipe does not use a full bag of bread mix! The slow rise coupled with extra sugar means that the yeast works more enthusiastically and we spent a lot of time scraping mixture off the breadmaker element when I tried a full 730g mix.



Spiced Fruit Loaf

560g Gluten Free Goodies bread mix
3/4 tsp active dried yeast
1 1/2 tbsp sugar
1 1/2 tbsp mixed spice (yes, tablespoons!)
425ml water at blood heat
2 tbsp plus 1 tsp (35ml total) olive oil or other cooking oil
1 tsp cider vinegar
3 eggs (from the fridge)
1 cup mixed dried fruit ( I used 1/2 cup sultanas, 1/4 cup currants and 1/4 cup mixed peel)

Combine flour, yeast, sugar and spice and mix well.

Whisk together the eggs, water, vinegar and oil, then pour into the dry mix.

Blend well and place in breadmaker pan.

Bake on sweet bread setting, dark crust, adding the fruit when indicated by the beeps on the Breville Bakers Oven, or at whatever appropriate interval is suggested for your breadmaker.

When cooked, remove from pan immediately and wrap in a clean teatowel until cooled.

Slice and freeze if not using immediately. Very nice toasted from frozen.

http://www.glutenfreegoodies.co.nz/Gluten-free-bread-recipes.htm
(*-*)

Answer 2

1

Answer 3

There are tons of sites taht do. I personally am lazy and use a mix. My fave mixes are:
pamelas products pancake and baking mix
bobs red mill bread mixes

Sites with recipes:
www.glutenfreegirl.blogspot.com
www.csaceliacs.org
www.celiac.com

Great cookbooks with bread recipes:
Bette Hagman's Gluten Free Gourmet
Wheat Free and Gluten Free Cooking for Kids and Busy Adults by Connie Sarros

Answer 4

Cornbread (no sugar, or flour)

¼ cup bacon grease, vegetable oil or shortening
2 cups cornmeal
½ tsp baking powder
½ tsp baking soda
1 tsp salt
¼ tsp freshly ground black pepper
1½ cups buttermilk
1 large egg, lightly beaten
5 Tbsp. melted unsalted butter

Preheat the oven to 450 degree F. Place the bacon grease in a 10-inch black cast iron skillet and swirl to coat the sides and bottom evenly. Place skillet in the oven to heat.

In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, egg, and melted butter. Add to dry ingredients and stir just to combine. Remove the hot skillet from the oven, carefully swirl to evenly distribute hot grease, and quickly pour the cornmeal batter into the skillet.

Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side.

--Emeril Lagasse

Answer 5

There is no one single Paleo Diet, as our ancestors from all over the world ate dramatically different diets depending on the climate where they lived, their landscape, accessibility to water bodies, and the latitude that they lived. This is a detailed meal plan for the paleo diet https://tr.im/l6WDJ

In some cases, a Paleo Diet may be 90% plant foods and 10% animal foods, and in other cases, a Paleo Diet may be 90% animal foods and 10% plant foods.

For example, our ancestors that lived near the equator had year long access to more plant materials such as root vegetables and various fruits, veggies, and nuts.

On the other hand, our ancestors that lived at higher latitudes further away from the equator only had access to fruits and vegetables seasonally at one specific time period per year, and had larger periods of the year where they ate a higher % of meats, organ meats, fish, and other animal-based foods, or fermented foods that could be stored for winter.

Answer 6

Did you tested out Paleo Recipe Book mechanism? Try on this website : http://Help.PaleoFoodGuides.com . This will absolutely assist person!

Answer 7

No

Answer 8

no