Gluten Free Multigrain Bread (that rises beautifully!)

06:49

For years, I have been trying to find (and make) a gluten-free bread with a deep, rustic flavor, and that actually RISES. On cold days, I wanted soup and this kind of dreamy rustic bread for a hearty sandwich or just a slab of creamy butter. It was a craving for oh sooo long! For years, so many loaves of bread ended up in the trash because they either had a beany taste, or they got stale before we got a chance to finish them (they were forgotten about and still aren't worth remembering). Bean flours. Yuck. I see them used in many bread recipes that come with a guarantee to rise. But that bean taste... blah! I just can't get over it. I even tried using just 1/4 cup of bean flour (garfava, to be exact) in a recent recipe and I could still taste it at the end. Bean there, done that?

The funny thing is? I LOVE BEANS. Just not in bread. I love beans so much I used to crave them when I was pregnant with my first daughter; my husband and I used to joke that we'd call her Frijolina. If you speak spanish, or if you know how to use a handy online translator, you'll know that frijole means bean. Yes, that was my firstborn's first nickname, when she was about the size of a bean in my tummy when we lived in Beantown (true store, remember Boston?). See, I love beans! Just. Not. In. Bread!!!! Of course, I do have a health conscious husband who's always keeping me up to date on the latest in health news, and he claims (after reading this reputable book) that beans are actually not all that healthy for you, anyway (and that white rice is actually one of the safer starches... shocker!). Some folks like to soak beans in vinegar to help get rid of the toxins... but, I digress! Just wanted to give you the lowdown on beans and my complicated relationship with them.

Now, my health-conscious blog readers, I know! Dun, dun, dun... I used xanthan gum! Ack! Shouldn't I be using something more healthy like chia seed or flax? Well, truthfully? I've experimented with them and they alone don't provide enough of the "oomph" required for a generous rise. So, now you're probably wondering why I'm not using that lovely fiber supplement known as psyllium husk with or instead of the seeds. Well, I don't plan on co-partnering with Charmin or any of their toilet paper competitors, so I'll just save you and me a few trips to the bathroom and stick with xanthan. The amount of fiber required to provide the lift I'm looking for is quite high. A few folks who've transitioned to using fiber as their "gluten-free glue" claim that it takes some getting used to and can cause GI upset. But, for kicks, I actually tried using acacia fiber which is a fiber I am familiar with, and is similar to psyllium. It's actually a more "gentle" fiber, in my humble opinion. I've never had a bad reaction to it. It did produce a bread with a pretty good rise, but, alas, xanthan is still the best. Yes, it is a manipulated corn derivative, so use it sparingly--or not at all if you have an allergy, and do opt for the fiber in that case...but I recommend the acacia fiber for starters. I, personally, do not react poorly to xanthan, and the quantity I use is so small that I don't mind sticking with it, no pun intended...(xanthan makes things so sticky!).

But the beauty of sharing recipes is that YOU can make them your own by experimenting. Feel free to use this recipe and switch out the xanthan for fiber and let me know how it works!

I will still be experimenting with this recipe myself, but for a good reason. What is it? Well, this bread kinda rose so high that it started overflowing in the tiny glass baking dish I used. Next time, I'll use a standard bread pan (I am so used to gluten free bread not rising that I didn't anticipate the overflow). My bread pan runneth over with gluten-free goodness, does yours? ;) Also, I wanna try to make rolls with it at some point, but I think that would require a bit less liquid, maybe one less egg. Anyhow, feel free to experiment with this recipe...but I do recommend trying it as-is at least once, because it would be delicious with a bowl of soup on a cold night like tonight.

I've got some exciting recipes to come! As soon as my kiddos get over the flu, I will be working on a fried chicken recipe. Yes, the flu! Dang, and I thought March was a time for flowers and sunshine, and as I write this there's thunder outside, a winter weather advisory in effect, and two kiddos ready to feel better! Last night, after a long day of caring for two sick babes, I needed something sweet and comforting so I made some delicious maple coconut rice krispies treats with the simplest ingredients (we'll just call them brown rice cereal treats ;). They'll be up next!

Gluten Free Multigrain bread (THAT RISES and doesn't taste like beans! ;)
1 cup white rice flour
1/2 cup brown rice flour
1/4 cup potato starch
1/2 cup sweet sorghum flour
1/2 cup buckwheat flour
1/4 cup oat flour
1/4 cup millet flour
2 TBSP almond meal
3 tsp dry milk powder
3 tsp xanthan gum
1 tsp fine sea salt

1 1/2 tsp poppy seeds

pumpkin seeds, if you want (I topped the bread with a sprinkle of Bob's rice cereal, pumpkin seeds, and poppy seeds for texture)

1 fast acting yeast packet combined with 1/4 cup warm water

1 3/4 cups hot water
3 TBSP grade b maple syrup
2 large eggs at room temperature

1. Mix all the dry ingredients in a standing mixer until well combined.

2. In another small bowl, proof that 1/4 cup warm water with the fast acting yeast.

3. Combine the eggs with the dry flour mixture, add the hot water and the maple syrup. Mix for about a minute in the standing mixer (at about a medium speed), then add the proofed yeast.

4. "Pour" batter-like dough into a well-greased bread pan (I used a glass pyrex medium bread pan, but that was a bit small :) -- the bread dough, before rising, already filled the pan. Next time I'm going to use a pan that leaves about 1/4 in of space from the top). Smooth top with wet fingers and sprinkle with your favorite seeds/nuts/oats.

5. LET RISE FOR AN HOUR THEN BAKE AN HOUR AT 375 (LEAVE IN OVEN WHILE PREHEATING AND INCLUDE THIS TIME IN THE ‘HOUR’).

bread recipes

Special Gluten Free Zucchini Bread (Awesome Bread )

15:45

bread recipes

Gluten free Pumpkin Bread (Easy and delicious)

15:42

Indian Summer, the perfect time for this wonderfully yummy Pumpkin Bread.

As the leaves start to turn they signal the beginning of the harvest and holiday season. Every fall the harvest season brings seasonal foods, traditional scents, aromas, spices and flavors that help to bring the end of summer. This is the time of year when we start thinking about soups and specialty breads as we start planning for the holiday season ahead.

Winter Squashes and pumpkins are abundant and compatible with some of the season’s most aromatic and tasty herbs and spices. Spices like cloves, ginger and cinnamon add the aroma of fall to my kitchen and crisp apples, hot cider and pumpkin add new meaning to the term “comfort food.”

Many fall favorites are as easy to prepare as they are tempting to eat and this Pumpkin Bread is one of them. It’s moist, tasty and gluten-free.
Ingredients:

1 (15 ounce) can pumpkin puree

4 eggs

1 cup vegetable oil

2/3 cup apple sauce

3 cups white sugar

2 cups Buckwheat Flour

1 cup Soy Flour

½ cup Brown Rice Flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1t Xanthum gum

1/4 teaspoon ground ginger

Directions:

-Preheat oven to 350 degrees F . Grease loaf pans.

-In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.

-In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

-Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

-Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Get better taste and nutrition by using fresh pumpkin in your bread.

-To make your own homemade pumpkin purée, cut a small pumpkin in half and scoop out the seeds and strings.

-Lay the halves facedown on a foil- or parchment-lined baking sheet.

-Bake them at 350°F until soft, about 45 min to an hour.

You can also cut your pumpkin into pieces and roast or boil them until tender. This makes removing the skin much easier. Cool the squash, scoop out the flesh, and mash it with a fork. Freeze whatever squash you don't use and throw the rinds away (or into your compost pile).

No pumpkin? Try this recipe with sweet potatoes, instead. You can also use butternut or acorn squash.

bread recipes

Gluten Free Cinnamon Bread Recipe – Simple

15:38

bread recipes

Easy Baking Tips For Making Gluten Free Bread

15:55

Alright, when I first started making gluten free bread mixes, let me just say that it was quite an experiment. I would prepare my batter as stated on the package directions and either the bread wouldn’t rise well, or I would finally just put it in the oven and let it bake only to come back and see that it finally decided to rise way over the pan and make a mess. Then, it would sink in the middle.

Fun stuff… But, with some trial and error, I have perfected my loaves and haven’t had any problems since. I also now use a bread machine to make my gluten free bread and cut down on the time consuming process.

OK,

Almost all of the gluten free bread mixes that I have used call for a total of 2 cups liquid. I tried following their directions and have found that this is not enough at all. Not enough liquid and my bread doesn’t rise. It also comes out looking rough, too dense, and unappetizing. I use about 2 and 1/4 cups to 2 and 1/2 cups of total liquid. The texture should be almost like that of a brownie mix. Still thick, but smooth.
I use pretty warm liquid. Whether I am using milk, or water, I heat it up and get it really warm. Not just luke warm, but not boiling either. The trick is not to “cook” the eggs though… I find that if I use liquid that is too cold, my bread won’t rise until it starts to bake, and this will cause it to sink in the middle eventually. Now, I get my bread to rise all the way to the top of the 2 pound bread pan in the bread machine!
If you are using a bread machine, it doesn’t have to have a gluten free setting. Although it is a nice luxury, I have found that I just have to supervise the process a little more. We bought a new bread machine a while back just so it would be dedicated to making gluten free bread only and so that we didn’t have to worry about cross contamination with gluten remnants in our old one. When it’s time for an upgrade, I will be going with a gluten free bread machine.

With a gluten free bread machine, it doesn’t knead the bread twice. Just one kneading cycle, one rising cycle and then it bakes.

But, I have found that using my standard bread machine on the “basic” cycle, turns out a perfect loaf. I initially tried the french bread setting and that worked too but was a little longer than the basic. The double kneading cycles don’t affect it at all. So, All in all I recommend any kind of bread machine just because it saves you so much time and since bread is a staple, you will be making it often. I got tired of greasing my bread pans, and following all of the steps for the oven method… Too much work – lol!

I hope these tips help you and please leave a comment or any questions below.

bread recipes

Get to know your gluten free flours with this helpful, non-technical info

15:53

Get to know your gluten free flours with this helpful, non-technical info

When you think "flour" do you automatically assume wheat? Most of us do, so this page will help folks on a celiac diet get a better understanding of what gluten free flours are generally available.

To start off, here's an excellent quote from the Whole Grains Council.

"A whole grain is the entire seed, including the naturally occurring nutrients of an edible plant. The size, shape and color of the seed, also referred to as the 'kernel' varies with the species. A grain is considered a whole grain when it contains all three primary seed parts: bran, germ and endosperm."

So you can see that, since the whole grain is needed to create a new plant, whole grain flour has much more nutritional value than more highly processed flour. What can be more complete!

Refined grains are altered during processing, so they lose some of their nutritional value. Sometimes the grain is enriched (but I have to wonder why bother if the original is good for us). Convincing your family that gluten free whole grain pasta, for example, is healthier might be an uphill battle. But once you experiment with different sauces, they may enjoy the new taste.

Flour is the ground form of a grain, although you will also find grains as groats, flakes or meal. Gluten free flours have different uses, but they're all good.

Here's a list of different wheat free flour choices, followed by a brief description. Click on the links to jump to each type of gluten free flour or scroll down the page to browse through them.
Almond gluten free flour

Almond flour and almond meal are just ground up almonds. Almond flour is usually made with blanched almonds (skin removed) and is finer than meal. Almond meal is made with whole or blanched almonds.

More like corn meal than wheat flour in texture, flour and meal can generally be used interchangeably.

Contains protein, carbohydrates, fiber and healthy fat.

Suitable for recipes like muffins and pancakes but not for bread dough (you can't knead it). You need a lot of eggs when baking with almond flour to hold it together.

Amaranth gluten free flour
Amaranth is not a true grain, being related to the goosefoot family (who knew!) which also includes spinach and beets. It's sometimes called one of the "ancient grains".

You can usually find amaranth in health food or specialty stores as seeds or flour. The flour is fine and a light cream in color.

Source of protein, carbohydrates, fiber, B vitamins and minerals such as zinc and magnesium. Also includes lysine, which is an amino acid found in very few grains.

Store both seeds and flour in airtight containers. Buy small amounts at a time for maximum nutritional value.

Best mixed with other flours.

Bean & Legume gluten free flour

Bean flours are becoming more available in western markets and can be used interchangeably with pea flours. For example, you can now buy black-eyed pea, red kidney bean, navy bean and garbanzo bean gluen free flour.

High nutritional value: protein, complex carbohydrates, calcium, iron, B vitamins and both soluble & insoluble fiber.

Use bean flour to thicken soups and stews. (Good way to reduce the fat content.) White bean flour has a neutral taste that could replace some of the heavy cream in vegetable soups.

Garbanzo flour is often used in Indian and Southern European recipes. It doesn't need to be mixed with other flours, although it does work in gluten free flour mixes.

Too much bean or pea flour has a very strong flavor so I limit them or use them in recipes that include lots of spices. Use up to 25% bean flour in your gluten free flour mix.

Buckwheat gluten free flour

Buckwheat is not a true grain or a grass (as I had thought) but is actually related to rhubarb and sorrel.

Coconut gluten free flour

Coconut flour is dried, ground coconut meat, and is a natural byproduct of coconut milk. When coconut milk is pressed from the coconut meat, small pieces are leftover. They are dried at low temperatures and ground until they become a soft, fine powder (flour!)

High in fiber and protein, a good source of healthy fat and minerals.

It should be cream colored rather than white, and unsweetened.

Doesn't need to be mixed with other flours, but most recipes call for a lot of eggs to hold it together. In general, for every one cup of coconut flour, you need six beaten eggs in your recipe and about one cup of liquid.

Baked treats made with coconut flour tend to be dense and dry. To increase the moisture, you can also add cooked, mashed fruit or vegetables.

Corn gluten free flour

Corn is pretty familiar to most of us. It comes as cornmeal (white, yellow and blue), stoneground, degerminated cornmeal (less nutritious than stone ground because the fiber and germ are separated) and corn flour (a.k.a. masa harina, harinilla or Atole flour).

It's now almost impossible to buy corn that's not genetically modified. There's very little "heritage" corn left on the planet.

As a whole grain, corn contains protein, carbohydrates, fiber, B vitamins and minerals. Also high in anti-oxidants.The different colors provide slightly different amounts of nutritional value. Blue corn has the highest amount of protein, iron, manganese and phosphorus.

For maximum nutritional value, buy whole grain corn flour in smaller quantities and store in an airtight container.

Corn flour and corn starch are not the same and are not interchangeable in recipes.

Hint: when making corn bread, corn flour makes a less crumbly bread.

Hemp gluten free flour

Hemp has been used for years for sails, clothing, rope, etc. Animals are fed the crushed seeds because hemp is a good source of oil. For humans we can buy hemp as hulled seeds or flour. It's also sold as protein powder - not the same thing as hemp flour!

Protein, polyunsaturated fat, omega-3 fatty acids, fiber and iron.

Keep hemp flour in the fridge and only buy from a store where it has been refrigerated.

Hemp flour is better blended with other flours. Because of its high fat content, be careful how much you use in your baking or add to your cereal - experiment. It's too fatty for me.

Millet gluten free flour

Millet was something we fed to our cage birds and you can often find it in a wild bird seed mix. These days, millet is the sixth most important grain in the world.

Millet is sold as grits, meal and flour. Grits are coarse, meal less so, and flour is fine ground. Millet is added to recipes and not usually the main ingredient.

Nutritional value includes B vitamins and minerals. Its protein and lysine value is less than that of wheat.

Millet flour can be kept at room temperature for up to a year.

Blending ideas to come...

Oat gluten free flour

Oats are usually on the celiac diet list as foods to avoid. This is actually because of cross-contamination concerns, not because oats contain any gluten of their own.

It's just that they're often processed in a mill where other grains (such as wheat) are handled. If you're not sure, check the packaging or contact the supplier.

Potato gluten free flour

Potato flour is made from the whole potato. It absorbs large amounts of water because the flour comes from pre-cooked potatoes, so it should be used in small quantities. It has quite a strong flavor and is especially good for thickening sauces.

Quinoa gluten free flour

Quinoa (pronounced keen-wah) is considered a super food. I love the way the seeds turn from a little tan colored seed to a pale ball with a little tail when I cook it on the stove in water, juice or broth.

Quinoa seeds come in several colors - pale yellow to pink, orange, dark red, purple and black. Often times they're pre-rinsed but if not, rinse them to remove the saponin (which is bitter tasting and soapy).

Quinoa flakes - I haven't used them yet, but you can use them to replace oatmeal or buckwheat flakes in fruit crisp toppings. I'll let you know when I've tried them.

Very nutritious with high quality protein, carbohydrates, fiber, B vitamins and minerals. Rich in unsaturated fats, lower in carbs than most grains. Provides more calcium than milk, plus phosphorus and vitamin E.

Store in an airtight container for up to a month, or refrigerate or freeze. When it's cooked, keep quinoa in the fridge only for two or three days.

Quinoa flour should be used in small amounts because of its strong flavor.

Rice gluten free flour

Rice flours are easy to use in a celiac disease diet. Rice is one of the most easily digested grains (that's why it's a good first cereal for babies and people on a celiac diet).

I mostly use brown rice flour in my gluten free recipes because it's easy to digest, plus its easy to find and not too expensive.

Sorghum gluten free flour

Sorghum, a.k.a. kaffir corn, great millet, milo and Guinea corn, has a long history in Africa and is available in North America. The package I bought is a "sweet" white sorghum flour. It made a delicious scone. Sorghum comes to us as grains and flour.

Adds protein, carbohydrates, fiber, B vitamins and minerals to baked goodies. Because sorghum is digested more slowly, it's good for diabetics. Some sorghum varieties are high in anti-oxidants.

Store in an airtight container in a cool, dark place or in the fridge for up to six months, or the freezer for up to a year.

Mix it with other flours because its mild taste absorbs strong flavors.

Soy gluten free flour

Soy beans are well known for being made into tofu (soybean curd) or as an alternative to milk. Soy is very versatile but we'll focus on soy flour here. Usually, the beans are dry roasted before being ground for better digestibility and flavor.

Soy grown in North America is often genetically modified.

High quality protein because it contains all the amino acids that form a complete protein. Soy also contains fiber, iron, calcium, magnesium, B vitamins and phytochemicals.

Store full-fat soy flour in the fridge, de-fatted can be stored in an airtight container for up to a year.

Soy has a strong, bean-y flavor so you might want to limit its use in baking, but it does help keep baked goods more moist. It also bakes and browns more quickly, so keep an eye on it in the oven.

Teff gluten free flour

Teff is a tiny grain that's related to millet. Brown teff has a nutty flavor and white teff is milder. It works well in all kinds of baked goods and is also a good thickener for sauces.

Because they're so small, teff grains are ground whole, so they keep their nutritional value. Contains protein, carbohydrates, fiber, B vitamins and minerals, especially iron.

Store teff in an airtight container for up to a month in a cool, dark place or six months in the fridge, or freeze it.

Wow! And that's not all of them. These are just some of the gluten free flours I can find in the supermarkets near me. I like to experiment and share what I learn.

As gluten free becomes better known, there will no doubt be more types of wheat free free flour available on the market. Keep your eyes open!

bread recipes

Amazing gluten free brown bread recipe

15:59

This brown rice bread recipe is great with a hearty soup in winter or olives and fresh tomatoes in summer

This golden brown rice bread recipe is best made with a good strong cheddar. It gives a satisfyingly rich flavor, expecially if you add some chopped green onion.

On cooler days, toast a slice and serve with a bowl of steaming hot soup. For a light summer meal, I like a fresh slice of this gluten free bread with olives and fresh tomatoes.

Or try dipping chunks into a good olive oil instead of using butter for a healthy, delicious alternative.

Cheesy brown rice bread recipe

Ingredients

3 tablespoons vegetable oil (I use olive oil)
1 teaspoon cider vinegar
3 large eggs, beaten
1 1/2 cups water
1 tablespoon sugar OR honey
2 teaspoons quick-acting dry yeast
4 1/2 cups brown rice flour
1 cup quick oats (small oat flakes or unflavored oatmeal)
1 cup grated cheese of your choice - I like strong cheddar
OPTIONAL: 1 tablespoon dried onion flakes OR 2 tablespoons chopped green onion
2 teaspoons guar gum
1 1/2 teaspoon salt

Directions for making cheesy brown rice bread

Place the ingredients in the order listed above into your bread machine pan.

Set the bread machine to darkest bake with one rising only. (In my current bread machine, I use the dark setting and the 2 pound weight buttons, and that gives me a setting of 5 and a completion time of 3 hours and 40 minutes.)

When the machine has started mixing, take a rubber spatula and clean off the sides of the baking pan into the rest of the dough. (Because there's no gluten in rice flour bread, the dough doesn't look like regular bread dough.)

When it's done baking, remove the loaf from the bread pan as soon as possible onto a wire rack to cool.

Notes for this gluten free brown rice bread recipe

Sometimes I add 1/2 teaspoon dry mustard powder for a spicier flavor. It's GOOD!

All ingredients should be at room temperature.

The bread dough in the bread machine pan looks more like cake batter when mixing - this is right.

Do not use any gluten free bread recipe with eggs (like this one) on a delayed timer.

Some bread machines warm up the ingredients for 15 minutes or so before mixing - this is okay.

If it's lumpy, add a little more water at the beginning of the cycle when you're pushing the dough down the sides of the bread pan.

If it has a hollow in the middle, it means you have too much water. Reduce it next time.

I find that rice flour is sensitive to the humidity, and you may have to experiment a little to find out what works best in your area.

Where I live, in winter I need to use almost 2 cups of water because the atmosphere is dry. In the summer, the humidity is higher and I have to reduce the amount of water. It's all an experiment! You'll get to know your bread machine and your local humidity conditions. Just make small adjustments.

If you choose to freeze a loaf of any of the gluten free bread on this website, pre-slice your bread so you don't have to thaw and refreeze the whole loaf each time you want a slice. Be aware - it can be fragile when it comes out of the freezer.

bread recipes

Gluten free fruit bread recipe

15:40

gluten free fruit bread recipe

An easy, delicious rice bread recipe - a nice change from boring old bread

When I was a kid, my mom would buy fruity buns. There were never enough for me. I felt like Oliver Twist "Please sir, may I have some more?"

This is as close a gluten free fruit bread recipe as I could make.

A toasted slice with the butter melted in is delicious - and a comfort food for me. Now that I'm older, I still like the toasted flavor but I've graduated from a glass of milk to having it with a good cup of coffee or tea.

Gluten free fruit bread recipe

Ingredients

Mashed potatoes... what?Adding mashed potatoes to a gluten free bread recipe it makes a richer, moister loaf which lasts longer without getting crumbly.

3 tablespoons vegetable oil (I use olive oil)
1 teaspoon cider vinegar
3 large eggs, beaten
1 1/2 cups water
1 tablespoon sugar OR molasses OR honey
2 teaspoons quick-acting dry yeast
1 cup cooked mashed or riced potato
3 cups brown rice flour
1 cup quick oats (small oat flakes or unflavored oatmeal flakes)
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup seedless raisins
3/4 cup candied fruit OR chopped dried fruits such as apricots, dates, cranberries or pineapple
2 teaspoons guar gum
1 teaspoon salt

Directions

Place the ingredients in the order listed above into your bread machine pan.

Set the bread machine to darkest bake with one rising only. (In my current bread machine, I use the dark setting and the 2 pound weight buttons, and that gives me a setting of 5 and a completion time of 3 hours and 40 minutes.)

When the machine has started mixing, take a rubber spatula and clean off the sides of the baking pan into the rest of the dough. (Because there's no gluten in rice flour bread, the dough doesn't look like regular bread dough.)

When it's done baking, remove the loaf from the bread pan as soon as possible onto a wire rack to cool.

Notes for this gluten free fruit bread recipe

	If you want a more wheat-like bread, replace 1/2 cup of the rice flour with 1/4 cup each potato and tapioca starch. (Starches are less healthy and won't help you with weight loss.)I use generally brown rice flour because it's easy to find in the stores. You can use a mix of flours such as almond flour, soy flour and others, as long as you keep the 3 cup total. I find I don't like too much of one kind of flour (other than brown rice flour).
	Do not use any gluten free bread recipe with eggs (like this one) on a delayed timer.
	All ingredients should be at room temperature. Some bread machines warm up the ingredients for 15 minutes or so before mixing - this is okay.
	The bread dough in the bread machine pan looks more like cake batter when mixing - this is right.If it's lumpy, add a little more water at the beginning of the cycle when you're pushing the dough down the sides of the bread pan. If it has a hollow in the middle, it means you have too much water. Reduce it next time.
	I find that rice flour is sensitive to humidity, and you may have to experiment to find out what works best in your area.Where I live, in winter I need to use almost 2 cups of water because the atmosphere is dry. In the summer, the humidity is higher and I have to reduce the amount of water. You'll get to know your bread machine and your local humidity conditions. Just make small adjustments.
	If you don't use your bread up quickly, there are a couple of things to do. Slice the bread, then freeze it with pieces of parchment paper between each slice. Be aware - wheat free bread can be fragile when it comes out of the freezer.It thaws out fairly crumbly and needs to be toasted to hold together.

bread recipes

Make gluten free cornbread (with variations) using these easy gluten free baking recipes

15:57

gluten free corn bread recipe

Make gluten free cornbread (with variations) using these easy gluten free baking recipes

Well, I'm converted! Corn isn't one of my favorite grains so I wasn't looking forward to working on this gluten free corn bread recipe.

It's delicious! This page includes a basic version as well as a few good variations with bacon bits, lightly fried onions, cheese and jalapenos - or mix & match.

I'll be experimenting with more variations of this basic recipe, so check back often.

Gluten free corn bread recipe

Ingredients

1 cup rice flour (I use brown rice flour)
1/2 cup corn meal
1/2 cup corn flour
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon sugar
1 teaspoon guar gum
1 egg, lightly beaten
1 cup milk or soy beverage
1/4 cup melted butter (don't substitute - it really is best)
Optional: 1 of the variations below, such as jalapeno peppers or bacon bits

Directions for making gluten free cornbread

Sift rice flour and cornmeal, stir in baking powder, salt and sugar in a medium sized bowl.

Combine the lightly beaten egg with the milk and melted butter.

Make a well in the dry mixture and pour in the wet ingredients. Stir until the mixture is evenly blended.

Pour into a well greased 5x7 inch loaf pan or an 8 inch square cake pan.

Smooth with the back of a spoon (repeatedly dip the spoon in water so it doesn't stick and make a mess).

Bake at 350 degrees until it's slightly springy to the touch and lightly browned at the edges - about 20 to 25 minutes.

Cut into portion size pieces and serve hot with lots of butter.

Variations on a theme - more gluten free corn bread recipes

Jalapeno Corn Bread	Add up to 1 teaspoon diced and de-seeded jalapeno or chipotle pepper (the more you add the hotter it will be, so start with a little and work your way up)
Corn & Onion Bread	Add 2 to 3 tablespoons diced fried onion
Corn Bread with Bacon Bits	Add 3 to 4 tablespoons diced, crisply cooked bacon (or if you must, bacon bits from a jar, but they're full of junk and possibly hidden gluten)
Cheesy Corn Bread	Add 3 tablespoons to 1/4 cup grated old cheddar, Monterey Jack or Parmesan cheese

Notes for making this gluten free corn bread recipe

I use brown rice flour because it's more nutritious. White rice flour would do just as well.

If you can't serve it hot out of the oven, just microwave for a few seconds and then spread with lots of butter.

The basic corn bread recipe (without variations) has a tang almost of lemon to it - it's delightful!

bread recipes

Sweet & simple gluten free pumpkin bread

15:40

Learn how to make delicious gluten free foods and family favorites on your gluten free diet

This gluten free pumpkin bread makes a good lunchbox cake for school snacks or as a treat with some hot cholcoate for when they come home from school "STAAARVING".

This is one of those gluten free baking recipes which can either be a cake or a gluten free bread depending on if you put it in a loaf or a cake pan to bake it. You get to choose!

By the way, frosting cakes is not my strong point - I'm too impatient. You see where the frosting has flowed over the edge... That's my piece.

Gluten free pumpkin bread recipe

Ingredients

1/2 cup butter
1/2 cup sugar
1/2 cup molasses
2 eggs, beaten
1 cup cooked, strained pumpkin
2 teaspoons guar or xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger
2 cups brown rice flour

Directions for making gluten free pumpkin bread

Cream the butter and sugar until smooth.

Add the eggs one at a time and continue beating.

Add the molasses and pumpkin. Combine until well blended.

Add the guar gum, baking powder, baking soda and spices, then the rice flour. Keep mixing until the batter is smooth and creamy.

Grease an 8x4 inch loaf pan OR an 8x8 inch cake tin and pour in the mixture.

Carefully smooth the top of the batter with the back of a spoon dipped in water (keeps it from sticking to the spoon).

Bake at 300 degrees for 30 to 35 minutes or until a toothpick inserted in the middle of the gluten free cake comes out clean.

Let cool 10 to 15 minutes, then turn out onto a wire rack to finish cooling.

Notes for this gluten free pumpkin cake recipe

This is a spicy bread. If you find it too molasses-y, reduce the amount to 1/3 cup and replace the remainder with apple sauce. If it's still too strong, reduce the molasses again, but make sure you still make up the full amount with applesauce.

For dessert, try slicing this gluten free cake and smother with custard sauce. Or ice cream. (Custard recipe coming soon.)

Gluten free cream cheese frosting recipe

4oz plain cream cheese, softened
1/4 cup butter
1 cup icing sugar (or less if you don't have a super sweet tooth)*
2 teaspoons vanilla

Beat together cream cheese and butter. Beat in sugar and vanilla, mixing until creamy.

* You may want to replace the icing sugar with fine berry sugar because sometimes icing sugar includes wheat as a filler.

Zucchini Bread

Get to know your gluten free flours with this helpful, non-technical info

When you think "flour" do you automatically assume wheat? Most of us do, so this page will help folks on a celiac diet get a better understanding of what gluten free flours are generally available.

Almond flour and almond meal are just ground up almonds. Almond flour is usually made with blanched almonds (skin removed) and is finer than meal. Almond meal is made with whole or blanched almonds.

Bean & Legume gluten free flour

Buckwheat gluten free flour

Coconut gluten free flour

Corn gluten free flour

Hemp gluten free flour

Millet gluten free flour

Oat gluten free flour

Potato gluten free flour

Quinoa gluten free flour

Rice gluten free flour

Sorghum gluten free flour

Soy gluten free flour

Teff gluten free flour

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