Bread baking for Celiacs

Contributed by Angie Halten

When I first was diagnosed with gluten intolerance I did not like the idea of having to make homemade bread. Much to my surprise, I learned that the new gluten-free flours and recipes are designed to make bread making from scratch much easier than it was for the pioneers.

I’m here to tell you that you can bake bread from scratch without a whole lot of effort. If I tell you it’s true, you can trust me because I’m still no pioneer!

Here are some tips to make your scratch bread making easier.

  • Make big batches of your flour mixtures and store them so you don’t have to mix flours together every time you want to make a loaf of bread.
  • Use a flour like potato starch as one of the flour mix ingredients because it keeps bread from getting too dry.
  • Don’t stress when you run out of a particular flour ingredient because you can make up the difference with any gluten-free flour you have on hand.
  • Add the xanthan gum to your flour mix only when you’re ready to bake bread; don’t add it to the stored flour mix because then you can’t use it for other baking.
  • Make sure you use a mixer with a paddle that can handle dough; it gets really ugly in the kitchen when the paddle won’t budge and you’re standing there with a bunch of dough only half-mixed.
  • Only let your dough rise to the top of the pan because any higher could cause the bread to collapse in the oven.
  • Remove your bread from the pan as soon as you take it out of the oven so the loaf doesn’t get soggy.
  • I often bake enough bread at one time to last 2 to 4 weeks. Then I freeze the loaves.
I hope these tips help you approach scratch bread baking with the right attitude. I have to admit baking bread takes more time but it’s well worth the effort when you bite into a piece of fresh baked bread in your own kitchen.
Crank up your oven here comes a delicious Brown Bread recipe: Brown Bread Fairly dense in texture. A healthy choice.
Grease two bread pans (13″ x 4 1/2″ is good)
Ingredients:
  • 2 Tbsp sugar + 2 cups warm water + 1 packet of traditional yeast granules.
Directions:
  • Put 2 T. sugar in 2 cups warm water and stir. Add yeast and stir.
  • Leave in a warm place for a few minutes to develop yeast.
Other Ingredients:
  • 2 ½ cups br. rice flour 2 cups white rice flour
  • ½ cup bean/ potato/tapioca or white rice flour
  • ¼ cup garbanzo bean flour 1 ½ tsp salt
  • 1 tsp. Cream of Tartar 1 tsp baking soda
  • ½ cup flax seed (fresh ground in blender)
  • 2 eggs (room temp ½ cup oil or melted butter
  • 1 cup warm water 2 Tbsp sugar
Directions:
  • Sift dry ingredients into large mixing bowl, except flax.
  • Add flax to dry ingredients – do not sift it. Mix flax in well.
  • Add two eggs and 1/2 cup of oil or melted butter to warm yeast mixture. Whisk until frothy. Pour into dry ingredients and mix. Add another cup of warm water. Batter should be like a thick cake batter – just pourable.
  • Add water a bit at a time and continue stirring to get desired consistency. Do not over beat but be sure all ingredients are thoroughly mixed with no lumps.
  • Pour into greased pans and set in warm place to rise for about an hour. Bake at 350° F for one hour.
  • Test with cake tester which should come out clean. Sides should be pulling away from pan. Do not under bake. Up to 20 min. extra won’t hurt it.
  • Turn pans upside down on cake racks for 5 min. Remove bread from pan and let cool upside down on rack. When cool, slice with topside down and freeze. This makes about 20 slices per loaf.
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