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Gluten Free Bread (machine) Recipes?

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  • Gluten Free Bread (machine) Recipes?

    I tend to eat quite a bit of starch / carbs to supplement my training and sports and I would like to possibly make some bread using some more benign starches like tapioca or white rice flours.

    I have been buying Ener-G brand tapioca bread lately which isn't fantastic and some of the ingredients are pretty meh, so I'd like to make my own and have better control over what goes in it.

    Anyone have any good bread recipes that don't involve crazy ass amounts of ingredients? So many recipes out there for a simple gluten free bread require rice flour, sorghum flour, tapioca flour, potato starch, and on and on and on. I don't want a pantry full of flours, basically.

    I have a bread machine sitting in storage so i'm hoping to put that sucker to use again.

  • #2
    I've recently started using a flour mix that should be able to replace simple wheat flour perfectly. I haven't made bread with it yet but the cake I made according to a normal wheat flour recipe worked perfectly and so did the 'speculaas'. So basically when using this mix you should be able to use just any normal bread recipe.

    6 parts rice flour (I think I have white, although it doesn't say so specificly)
    2 parts potato flour
    1 part tapioca flour

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    • #3
      Originally posted by MvEssen View Post
      I've recently started using a flour mix that should be able to replace simple wheat flour perfectly. I haven't made bread with it yet but the cake I made according to a normal wheat flour recipe worked perfectly and so did the 'speculaas'. So basically when using this mix you should be able to use just any normal bread recipe.

      6 parts rice flour (I think I have white, although it doesn't say so specificly)
      2 parts potato flour
      1 part tapioca flour
      Wow, you completely read my mind, I was literally about to post the same thing.

      Here is what I've come up with that I'm going to try as my flour blend in my next loaf:

      1 1/2 cups white rice flour
      1 cup tapioca starch
      1/2 cup potato flour

      I am wondering if I should use potato flour or potato starch, but I'll just have to experiment.

      Those are the most benign flours I can come up with, and I think it'll work

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      • #4
        Originally posted by Rivvin View Post
        Wow, you completely read my mind, I was literally about to post the same thing.

        Here is what I've come up with that I'm going to try as my flour blend in my next loaf:

        1 1/2 cups white rice flour
        1 cup tapioca starch
        1/2 cup potato flour

        I am wondering if I should use potato flour or potato starch, but I'll just have to experiment.

        Those are the most benign flours I can come up with, and I think it'll work
        I'd go with flour, from what I read you'd need xantham gum (to replace the gluten) if you use potato starch. I'm skeptical of why this wouldn't be needed with potato flour but as I said, so far it worked perfectly.

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        • #5
          Originally posted by Carney
          Health is Wealth:
          we should eat fresh and healthy food and vegetables,
          which makes us healthy and also doing exercise.....
          I am 5 foot 6 and a weigh 250lbs or so. I've never eaten a vegetable in my life.

          This single post has totally convinced me to put down the starches and try to get into shape.

          Thank you so much.

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          • #6
            The purpose of a bread machine is to mix in the yeast, give it time to rise, and knead the dough, all of which is needed to develop the GLUTEN in the wheat flour. Without the gluten, you don't need all that mixing and rising. When you use baking soda or eggs to duplicate the rising of the dough, your recipe is what's called a "quick bread", and you want to make sure that you do not over-mix your dough or it will become dense and tough.

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            • #7
              thank u dragon mama, that's all i need to know that fer shure that bread machine i inherited is going in the goodwill pile.

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              • #8
                If you MUST have grain based bread replacements and don't want to make your own, the best brand I have found anywhere is called Udi's. When I was in Utah for a marathon a few weeks ago, I tried their blueberry muffins and they were tasty and had the carbs i wanted for my race. It's more of a treat for me, something I will eat perhaps once a month or something. BE careful because it is a slippery slope into a world of "replacement foods" that are really unnecessary and not all that good for us.

                Cheers,

                Dave

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                • #9
                  Originally posted by Rivvin View Post
                  I am 5 foot 6 and a weigh 250lbs or so. I've never eaten a vegetable in my life.

                  This single post has totally convinced me to put down the starches and try to get into shape.

                  Thank you so much.
                  This makes me laugh.
                  Making adventure out of this thing called life

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                  • #10
                    Look into Pćo de Queijo. It doesn't get much more Primal than Brazilian cheese bread. IMO it's the closest you're gonna get.

                    Brazilian Cheese Bread (Pao de Queijo) Recipe - Allrecipes.com

                    http://www.food.com/recipe/pao-de-qu...razilian-68293

                    http://www.epicurious.com/recipes/me...-PUFFS-1266023

                    They serve it at Fogo de Chao and it's awesome. I avoided it for a long time because I didn't know it was tapioca bread and I just assumed it was wheat. You'd never know it's just tapioca starch.
                    Last edited by ChocoTaco369; 12-04-2011, 02:03 AM.
                    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                    • #11
                      Thanks guys.

                      So my bread machine actually has a setting called "Gluten Free" where it doesn't do all of the second rises and what not.

                      I made a loaf of bread with the rice flour, tapioca starch, potato flour, xantham gum, and some gluten free yeast and it came out as a super delicious, moist loaf of bread.

                      I have some tweaks I'm gonna make, but I'm going to consider it a success. Once I make another loaf and get the recipe just right I'll post it so that anyone else who can handle some extra starch can give it a try.

                      I'm not worried about this being a "slippery slope" as my diet is like 90% meat veggies and fruit, and getting my starches purely from tubers and plain rice was making me hate tubers with a passion.


                      Oh yeah, ChocoTaco, I actually made those for thanksgiving and my family loved them... definitely one of my favorite foods

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                      • #12
                        cool, i'm looking forward to the recipe. i need a GF bread recipe for the kid's lunchbox sammiches.
                        also, i plan to try this recipe when i get my hands on sorghum and millet flours:
                        Delicious Gluten-Free Bread Recipe - dairy-free and rice-free, too
                        my primal journal:
                        http://www.marksdailyapple.com/forum...Primal-Journal

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                        • #13
                          Bump

                          Comment


                          • #14
                            Here is the recipe I've been using in my machine:

                            Flour:
                            1 1/2 cups sweet sorghum flour
                            1 cup tapioca starch
                            1/2 cup potato starch
                            2 tsp xanthan gum
                            1/ 1/4 teaspoons fine sea salt
                            1 packet gluten free rapid yeast

                            Liquids:
                            1 1/4 cups water
                            3 tbsp extra virgin olive oil
                            1 tbsp honey
                            1/2 teaspoon mild rice vinegar
                            2 eggs

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                            • #15
                              Easy product (if you are making gluten free bread) King Arthur flour has gluten free products. When I was eating a lot of wheat and making nearly all of our bread and pizza and rolls etc from scratch I used the King Arthur (wheat) flours. Never had a recipe fail, so I imagine they put the same kind of work into their Gluten free stuff - and if I read the ingredients right it is basically rice flour, tapioca starch and potato starch. They even have bread mixes and stuff for the bread machine. I may try it in a few months for my kiddos (they are missing bread right now, I want them to get over it a little so bread is a treat, not a staple). I am lucky enough that they carry it in the normal baking aisle at my favorite grocery store (Wegmans), but you can order online too.
                              Originally posted by L8F
                              ... I drank the fermented koolaid, and am totally on board...

                              I'm alergic to carbs - they make me break out in fat!


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