Celiac Bread Recipes

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1995, 1996 - All rights reserved worldwide.
Disclaimer
This is the initial set of bread recipes posted to the Celiac LISTSERVE(R). Ingredients can change or local adaptions may not be available in other areas, so caution is recommended in the use of any ingredient. These recipes have not been indepently tested for accuracy.


Table of Contents

 
1.  Introduction 
2.  Recipes 
A.  Improved Basic Bread from Mike Jones 
        Variations: 
                Black Bread 
                Ukrainian Black Bread 
                Butter Buds 
                Cheese 
                Bacon-Cheese 
                Herbal 
                Italian Herb 
                Shaker herb 
                Swiss Caraway 
B.  Almond Flour White Bread from Sandra Leonard 
C.  Apricot Bread from Sandra Leonard 
D.  Blueberry Bread from Mike Jones 
E.  Brown and White Bread from Mary Gunn: 
F.  Brown and White Bread II 
G.  Carolyn's Best White Bread from Carolyn Randall 
H.  Cardamom Flavored Fruit Bread from Mary Gunn 
I.  Cheddar Cheese Bread from GIG 
J.  Corn Meal Bread from Mike Jones 
K.  Dilly Bread from Sandra Leonard 
L.  Fresh Apple Bread from Sandra Leonard 
M.  Fruit and Nut Bread (Stollen) from Sandra Leonard 
N.  Italian Herb Bread #1 from Mike Jones 
O.  Italian Herb Bread #2 from Mike Jones 
P.  Julekage from GIG 
Q.  Mock Rye Bread from GIG 
R.  Onion Bread from Sandra Leonard 
S.  Onion Rye Bread from Sandra Leonard 
T.  Parmesan-Herb Bread from Mike Jones 
U.  Potato Bread from Mike Jones 
V.  Pumpernickel Bread from Mary Gunn 
W.  Raisin Bread from Mike Jones 
X.  Raisin Bread from Sandra Leonard 
Y.  Raisin Bread #2 from Sandra Leonard 
Z.  Sourdough (Brown, White, and Soy) Bread from Mike Jones 
AA.  Sourdough Brown & White Bread (modified) from Mike Jones 
BB.  Sourdough Black Bread from Mike Jones 
CC.  Sourdough Honey Bread from Mike Jones 
DD.  Sourdough Honey-Herb Bread from Mike Jones 
EE.  Sourdough Honey Bread (modified) from Mike Jones 
FF.  Sourdough Pumpkin Bread from Mike Jones 
GG.  Sourdough Rye Bread from Mary Lou Thomas 
HH.  Sour Rye Bread from Sandra Leonard 
II.  Sour Rye Bread #2 from Sandra Leonard 
JJ.  Swedish Rye Bread #2 from Sandra Leonard 
KK.  Mike's Basic Machine Bread from Mary Gunn for one pound machines 
LL.  Buttermilk Bread from Mary Gunn for one pound machines. 
 

Introduction

These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. Other recipes can be found in selected cookbooks, support group newsletters and in the postings to this LISTSERV. LISTSERV postings can be found in the archives or special recipe files. Send to LISTSERV@LISTSERV.ICORS.ORG the command INDEX CELIAC for information on the file names. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted.
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Recipes

A. Improved Basic Bread from Mike Jones: This is a wonderful, moist sandwich bread or foundation for other breads. It comes in four variations to accommodate different tastes. It can be made lactose free by using dry milk substitute instead of non-fat dry milk. This bread does not require premixing of ingredients. Sure-Jell from Kraft Foods, is pectin. It is normally used in making home jellies. The dough can be remove from the machine and used to make hamburger buns. Dry Ingredients: Desired type of yeast * Desired flour mixture **, room temperature 1/2 cup instant non-fat dry milk or dry milk substitute 3 tsp. guar or xanthan gum 1 tbs. Sure-Jell 1/2 tsp. salt 2 tbs. sugar Wet Ingredients: 1-1/2 cups plus 2 tbs. water 1 tsp. gelatin 2 eggs, room temperature, beaten 1/4 cup olive oil 1 tsp. GF vinegar * Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast ** Use one of these flour combinations in the basic recipe. Mixture A 2 cups white rice flour 1/2 cup tapioca flour 1/2 cup corn starch Mixture B 3 cups Gourmet Blend flour Mixture C 2 cups white rice flour 1 cup brown rice flour Mixture D 1 1/2 cups white rice flour 3/4 cup brown rice flour 3/4 cup corn starch In a bowl, soak the gelatin in water for two minutes. Set aside. Add the yeast to the machine. Add the flours, dry milk, gum, Sure-Jell, and salt to the machine. Sugar is the last dry ingredient added. Warm the water-gelatin mixture to 85 degrees in a microwave or on the stove top. Add to the machine with the remaining wet ingredients. The amount of water is based upon the degree of moisture desired in the finished loaf and type of flour used. There is no problem with overflowing of the loaf with 1 3/4 cups of water. Press start. Multi- logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread can be made in the Model 100's four hour cycle. Allow to cool before slicing. Variations: Black Bread: To the dry ingredients add 2 teaspoons caraway seeds, 1 tablespoon cocoa powder, 1 tablespoon corn meal, and 1/2 teaspoon orange peel. Replace the vegetable oil with 3 tablespoons of molasses and increase the water by 2 tablespoons. Ukrainian Black Bread: To the dry ingredients add 2 teaspoons caraway seeds, 1 tablespoon cocoa powder, 1 tablespoon corn meal, and 1/2 teaspoon orange peel. Replace the vegetable oil with 3 tablespoons of molasses. Replace the water with 1 3/4 cups of cooled coffee (85 degrees). Butter Buds: Add 3 tablespoons of Butter Buds powder to the dry ingredients. Cheese: Add 1/2 cup grated cheese after the liquids are added. Bacon-Cheese: Add 1/2 cup grated cheese and 2/3 cup crumbled, crisp-fried GF bacon after the liquids are added. Herbal: Add 1-1/2 tablespoons of crushed coriander seeds and 1-1/2 tablespoons crushed anise seeds to the dry ingredients. Italian Herb: Increase the sugar to 2-1/2 tablespoons. Replace 1/4 cup of the rice flour with 1/4 cup of rice polish. Add 3 tablespoons dried basil, 3 tablespoons Parmesan cheese, and 3 tablespoons fresh garlic to the dry ingredients. Shaker Herb: Add to the dry ingredients : 3/4 teaspoon celery seeds, 3/4 teaspoon caraway seeds, 3/4 teaspoon rubbed sage, and 3/4 teaspoon ground nutmeg. Swiss Caraway: Add to the dry ingredients 1/4 cup shredded Swiss cheese, 1 teaspoon caraway seeds, and 3/4 teaspoon dried mustard powder
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B. Almond Flour White Bread from Sandra Leonard: Dry Ingredients: 1 cup white rice flour 1 cup plus 1 tbs. almond flour 1/2 cup potato starch flour 1/4 cup brown sugar 1-1/3 cup instant nonfat dry milk 3-1/2 tsp. xanthan gum 1/2 tsp. salt 1 package dry yeast Wet Ingredients: 2 eggs, beaten 1-1/4 cups water 1/4 cup margarine Add blanched almonds to a food processor or blender to make almond flour. Any extra almond flour should be kept in refrigerator or freezer. In a bowl mix all dry ingredients and add to machine. In a bowl mix all wet ingredients and add to machine. Allow the bread to remain in the machine during the cool down period.
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C. Apricot Bread from Sandra Leonard: Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 1/2 cup instant nonfat dry milk 1 tsp. salt 1/8 tsp. dried orange peel 3 tsp. xanthan gum 1/2 cup sugar 1 package dry yeast 1-3/4 cups dried apricots, diced the size of raisins Wet Ingredients: 2 large eggs, beaten 1-1/4 cups warm water 1/4 cup margarine, melted 1/2 cup orange juice Soak dried apricots in water for 30 minutes. Drain well. Dredge apricots pieces in a small amount of rice flour. Mix all dry ingredients together. Mix all wet ingredients together. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests. Note: If your machine has a designated time to add nuts and fruits, add apricots at that time. Use the fruit bread setting.
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D. Blueberry Bread from Mike Jones: Dry Ingredients: 1 package dry yeast 2 cups Gourmet Blend flour 1/2 cup instant nonfat dry milk 2 tsp. xanthan gum 1 tsp. salt 1/2 tsp. baking soda 3 tbs. sugar 1/2 cup blueberries Wet Ingredients: 2 tbs. margarine, melted 2 eggs, room temperature, beaten 1 tsp. rice vinegar 1/2 cup blueberry syrup, heated 1/4 cup water 3/4 cup plain yogurt 1/4 cup blueberries Combine all ingredients in order listed. Last 1/4 cup of blueberries should be added at the last kneading (10 beeps). Use the fruit bread setting. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup.
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E. Brown and White Bread from Mary Gunn: Dry Ingredients: 3-1/2 tsp. xanthan gum 1/4 cup sugar 1-1/2 tsp. salt 1-1/3 cups instant nonfat dry milk or 1 cup Lacto-Free Wet Ingredients: 1/4 cup melted margarine 2 large eggs, beaten 1-3/4 cup warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine.
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F. Brown and White Bread II (Lactose-Free, Low-Sucrose, Soy Free) from Mary Gunn: Dry Ingredients: 1 package dry yeast 1 cup brown rice flour 2-1/4 cups white rice flour 2-1/2 tsp. xanthan gum 1-1/2 tsp. salt Wet Ingredients: 1 tbs. Egg Replacer (optional) 3 tbs. sugar or fructose 3 eggs, lightly beaten 1/4 cup Fleischmann unsalted margarine, melted 1-2/3 cups warm water 1 tsp. cider vinegar Use one of the following: 1/3 cup Nut-Quick, ground fine in a blender 1/3 cup Soy-Quick 1/3 cup Lacto-Free 1/2 cup instant nonfat dry milk Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine.
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G. Carolyn's Best White Bread from Carolyn Randall: 2 cups white rice flour 1 cup Gourmet Blend 1/4 cup sugar 1-1/2 tbs. clear gel 3-1/2 tsp. xanthan gum 1-1/2 tsp. salt 1 cup nonfat dry milk 1-3/4 cups warm water 1 tsp. vinegar 2 large. eggs 1/4 cup margarine, melted & cooled 2-1/2 tsp. dry yeast Mix all ingredients except the yeast. Melt the margarine. Warm the vinegar and water. Quickly and completely blend the eggs into the water using a fork or a whisk. Put the yeast, flour mixture, water mixture, and margarine into the bread machine. Start the machine. Remove the bread when the cooling cycle is over and finish cooling on a rack. Slice and store in an airtight container.
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H. Cardamom Flavored Fruit Bread from Mary Gunn: Dry Ingredients: 1 package dry yeast 2 cups white rice flour 1/3 cup tapioca flour 2/3 cup potato starch flour 2-1/2 tsp. xanthan gum 1/2 cup Lacto-free or instant nonfat dry milk 1-1/2 tsp. salt 3 tbs. sugar 2 tsp. ground cardamom Wet Ingredients: 3 eggs, room temperature 1 tsp. vinegar 4 tbs. unsalted Fleischmann margarine, melted 1-2/3 cups warm water 1 6-oz package dried fruit bits Measure and mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Add raisins to machine. Combine and whisk all liquid ingredients. Transfer to machine.
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I. Cheddar Cheese Bread from GIG: Dry Ingredients: 1 package dry yeast 2 tbs. sugar 1 tsp. salt 2 cups white rice flour 1 cup brown rice flour 1/4 cup instant nonfat dry milk 3-1/2 tsp. xanthan gum 1-1/2 cups grated sharp cheese (6 oz at room temperature Wet Ingredients: 2 large eggs, beaten 2 tbs. soft margarine 1-3/4 cups warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Use the fruit bread settings Option: Add 1/4 cup cherries.
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J. Corn Meal Bread from Mike Jones: The corn meal gives a change in taste, without being too strong. Dry Ingredients: 2 tsp. Red Star Active Dry Yeast 1 cup yellow corn meal 2 cups white rice flour 1/2 cup instant nonfat dry milk powder 3 tsp. xanthan gum 1-1/2 tsp. salt 1 tbs. brown sugar Wet Ingredients: 2 eggs 1-7/8 cups warm water, 85 deg., divided use 1 tsp. unflavored gelatin 2 tbs. GF vegetable oil Add yeast to machine. Combine and whisk all dry ingredients, except the brown sugar, together in a large bowl. Add the mixed dry ingredients to machine. Add the brown sugar to the machine. Dissolve gelatin in 1 cup warm water. Combine and whisk all remaining wet ingredients together in the same bowl. Pour into the machine. Start the machine. Welbilt Multi-Logic Settings: Second kneading - 0, Second rising - 10, Baking 50 minutes.
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K. Dilly Bread from Sandra Leonard: Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 1/2 tsp. salt 1-1/3 cups instant nonfat dry milk 2 tsp. xanthan gum 1 package yeast 1 tbs. minced onions 2 tbs. sugar 2-3 tbs. dill seeds 1/4 tsp. baking soda Wet Ingredients: 2 eggs, beaten 1 tbs. margarine, softened 1 cup cottage cheese 1-1/4 cup water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine.
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L. Fresh Apple Bread from Sandra Leonard: Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 3-1/2 tsp. xanthan gum 1/2 tsp. salt 1/4-1/2 tsp. cinnamon 1-1/3 cups instant nonfat dry milk powder 1 cup raisins, dark or light 1 package dry yeast 1/4 cup sugar 2 tbs. brown sugar Wet Ingredients: 2 large eggs, beaten 1-1/2 cups warm water 1 cup fresh apples, finely diced 1/4 cup sugar 1/4 cup margarine, melted Mix 1/4 cup of the 1/2 cup sugar with the diced apples and allow to sit for about 20 - 30 minutes, stirring occasionally. The apples and the sugar will make a syrup. This mixtures now becomes part of the wet ingredients. Mix all dry ingredients together. Mix all wet ingredients together. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests. Note: If your machine has a designated time to add nuts and fruits, add raisins at that time. Note: The apples seem to work well, if dices are about the size of raisins. Slices of apples seem to stick to the sides of the baking container as they are kneaded. They don't incorporate into the dough. When baking the slices, they seem to all be on the edge of the bread and burn rapidly. Dicing seems to be the trick here. Use the fruit bread setting.
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M. Fruit and Nut Bread (Stollen) from Sandra Leonard: Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 1-1/3 cups instant nonfat dry milk powder 3-1/2 tsp. xanthan gum 1 cup mixed dried fruit, cut into raisin size pieces 1/2 cup nuts chopped 1 package dry yeast 1/2 cup sugar Wet Ingredients: 2 large eggs, beaten 1-3/4 cups warm water 1/4 cup margarine, melted Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Add the nuts and fruits according to your personal preference or according to the manufacturer's instructions. Use the fruit bread setting.
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N. Italian Bread #1 from Mike Jones: Dry Ingredients: 1 package dry yeast 2 cups Gourmet Blend flour 1/2 cup Parmesan cheese 2 tsp. garlic powder 1 tsp. Italian seasoning 2 tsp. xanthan gum 1 tsp. salt 1/2 tsp. baking soda 2 tbs. sugar Wet Ingredients: 2 tbs. margarine 3/4 cup plain yogurt 2 eggs, room temperature, beaten 1 tsp. rice vinegar 7/8 cup warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup.
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O. Italian Herb Bread #2 from Mike Jones: Dry Ingredients: 1 package dry yeast 2 cups Gourmet Blend flour 2 tsp. xanthan gum 2 tsp. dill seed 1 tsp. salt 1/2 tsp. baking soda 1 tbs. instant minced onions 2 tbs. sugar Wet Ingredients: 3/4 cup ricotta cheese 2 tbs. margarine, melted 2 eggs, room temperature 1 tsp. vinegar 7/8 cup warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup.
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P. Julekage from GIG: Dry Ingredients: 1 package dry yeast 2 cups white flour 1 cup brown rice flour 3-1/2 tsp. xanthan gum 1-1/3 cups nonfat dry milk 1/2 cup, plus 2 tbs. sugar 1-1/2 tsp. salt 1-1/2 tsp. ground cinnamon 1 cup dried mixed fruit Wet Ingredients: 2 large eggs, beaten 1/4 cup margarine, melted 1-3/4 cups warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Add the nuts and fruits according to your personal preference or according to the manufacturer's instructions. Use the fruit bread setting.
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Q. Mock Rye Bread from GIG: Dry Ingredients: 1 package dry yeast 2 cups white rice flour 1 cup brown rice flour 2 tsp. sugar 1-1/2 tsp. salt 1-1/3 cups nonfat dry milk 3-1/2 tsp. xanthan gum 1 tsp. grated orange peel 1/4 cup brown sugar 4 tsp. caraway seeds Wet Ingredients: 1/4 cup molasses 1/4 cup melted margarine 2 large eggs, beaten 1-1/2 cups warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine.
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R. Onion Bread from Sandra Leonard: Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 3 tsp. xanthan gum 1-1/4 cups nonfat dry milk powder 1-1/2 tsp. onion salt 1 package dry yeast 2 tbs. sugar 2-1/2 tsp. minced dry onions Wet Ingredients: 2 eggs, beaten 1-3/4 cups warm water 3 tbs. melted margarine Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Note: Dry minced onions may be sauteed in a little olive oil until slightly browned. This doesn't alter the taste any but looks nice in the bread.
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S. Onion Rye Bread from Sandra Leonard: Dry Ingredients: 1-1/4 cups brown rice flour 1-1/2 cups white rice flour 1/4 cup rice bran 3-1/2 tsp. xanthan gum 1/2 tsp. salt 4 tsp. caraway seeds 1 package dry yeast 1 cup nonfat dry milk powder 1 tsp. onion salt 1 tsp. dry minced onions 1/2 tsp. fennel seeds 2 tsp. instant coffee Wet Ingredients: 2 eggs, beaten 1/4 cup molasses, scant 3/4 cup sourdough starter 3/4 cup warm water 3/4 cup cottage cheese 1/4 cup melted margarine Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Note: Dry minced onions may be sauteed in a little olive oil until slightly browned. This doesn't alter the taste any but looks nice in the bread.
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T. Parmesan-Herb Bread from Mike Jones: Dry Ingredients: 1 package dry yeast 2-1/4 cups Gourmet Blend flour 3/4 cup Parmesan cheese 1 tsp. garlic powder 2 tsp. xanthan gum 1 tsp. dried oregano leaves, crumbled or (1/4 tsp. oregano power) 1 tsp. salt 1/2 tsp. baking soda 2 tbs. sugar Wet Ingredients: 2 tbs. margarine 3/4 cup ricotta cheese 2 eggs, room temperature, beaten 1 tsp. vinegar 7/8 cups warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup.
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U. Potato Bread from Mike Jones: Dry Ingredients: 1 package dry yeast 2 cups Gourmet Blend flour 1/2 cup instant potato flakes 3 tbs. non fat dry milk 2 tsp. xanthan gum 1 tsp. salt 1/2 tsp. baking soda 2 tbs. sugar Wet Ingredients: 3/4 cup ricotta cheese 2 tbs. margarine, melted 2 eggs, room temperature, beaten 1 tsp. vinegar 7/8 cup warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup.
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V. Pumpernickel Bread from Mary Gunn: Dry Ingredients: 1 package dry yeast 2 cups brown rice 1/2 cup tapioca flour 1/2 cup potato starch flour 1 tbs. xanthan gum 1 tbs. caraway seeds 1-1/2 tsp. salt Wet Ingredients: 3 eggs, lightly beaten 3 tbs. molasses 1 tsp. vinegar 1-1/2 cups warm water 3 tbs. vegetable oil 1/3 cup Lacto-free or 1/2 cup nonfat dry milk 1 tbs. cocoa powder 3 tbs. fructose or white sugar 1 tsp. grated orange peel Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine.
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W. Raisin Bread from Mike Jones: Dry Ingredients: 1 package dry yeast 2 cups Gourmet Blend 1/2 cup nonfat dry milk 2 tsp. xanthan gum 1 tsp. salt 1/2 tsp. baking soda 3 tbs. sugar 1/2 tsp. cinnamon 1/4 cup golden raisins 1/4 cup seedless raisins Wet Ingredients: 3/4 cup plain yogurt 2 tbs. margarine, melted 1/2 tsp. vanilla 2 eggs, room temperature, beaten 1 tsp. vinegar 7/8 cup warm water 1/4 cup golden raisins 1/4 cup seedless raisins Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. The last 1/2 cup of raisins may be added at the ten beeps. Use the fruit bread setting. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup.
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X. Raisin Bread from Sandra Leonard: Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 1-1/3 cups nonfat dry milk powder 3-1/2 tsp. xanthan gum 1/2 tsp. salt 1 tsp. cinnamon, optional 1 cup raisins, dark or light 1 package dry yeast 1/2 cup sugar Wet Ingredients: 2 eggs, beaten 1-3/4 cups warm water 1/4 cup margarine Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Add the nuts and fruits according to your personal preference or according to the manufacturer's instructions. Use the fruit bread setting.
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Y. Raisin Bread # 2 from Sandra Leonard: Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 1/2 cup nonfat dry milk powder 3 tsp. xanthan gum 1 tsp. salt 1 cup raisins, dark or light 1 package dry yeast 1/2 cup sugar Wet Ingredients: 2 eggs, beaten 3/4 cups warm water 1/4 cup margarine 1 cup warm milk Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Add the nuts and fruits according to your personal preference or according to the manufacturer's instructions. Use the fruit bread setting.
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Z. Sourdough (Brown, White, and Soy) Bread from Mike Jones: Dry Ingredients: 1 cup brown rice flour 1-1/2 cups white rice flour 1/2 cup soy flour 1-1/3 cups nonfat dry milk 3-1/2 tsp. xanthan gum 1-1/2 tsp. salt 1 package dry yeast 1/4 cup plus 2 tsp. sugar Wet Ingredients: 2 eggs beaten 3/4 cup sourdough starter 1 tsp. unflavored gelatin 1-3/4 cups warm water 1/4 cup melted margarine 1 tsp. vinegar Mix all dry ingredients together, except for gelatin. Add to machine. Dissolve 1 package of gelatin in 1 cup of warm water. Combine with remaining 3/4 cup water and mix with other wet ingredients. Add to machine.
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AA. Sourdough Brown & White Bread (modified) from Mike Jones: Dry Ingredients: 2 cups white rice flour 1 cup brown rice flour 1/2 cup instant nonfat dry milk powder 3 tsp. xanthan or guar gum 1-1/2 tsp. salt 2 tsp. Red Star Active Dry Yeast Wet Ingredients: 2 eggs beaten 1/2 cup sourdough starter 1-1/2 cups warm water, 85 deg., divided use 1/4 cup honey 1/4 cup GF vegetable oil 1 tsp. rice vinegar 1 tsp. unflavored gelatin Add yeast to machine. Combine and whisk all dry ingredients, except the brown sugar, together in a large bowl. Add the mixed dry ingredients to machine. Add the brown sugar to the machine. Dissolve gelatin in 1 cup warm water. Combine and whisk all remaining wet ingredients together in the same bowl. Pour into the machine. Start the machine. Welbilt Multi-Logic Settings: Second kneading - 0, Second rising - 10, Baking 50 minutes.
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BB. Black Sourdough Bread from Mike Jones: Dry Ingredients: 2 cups white rice flour 1 cup brown rice flour 1/2 cup instant nonfat dry milk powder 3 tsp. xanthan or guar gum 2 tsp. caraway seeds 1/2 tsp. ground or instant coffee 1/2 tsp. onion powder 1 tbs. cocoa powder 1-1/2 tsp. salt 2 tsp. Red Star Active Dry Yeast Wet Ingredients: 2 eggs beaten 1/2 cup sourdough starter 1-1/2 cups warm water, 85 deg., divided use 2 tbs. honey 2 tbs. molasses 1/4 cup GF vegetable oil 1 tsp. rice vinegar 1 package unflavored gelatin Add yeast to machine. Combine and whisk all dry ingredients, except the brown sugar, together in a large bowl. Add the mixed dry ingredients to machine. Add the brown sugar to the machine. Dissolve gelatin in 1 cup warm water. Combine and whisk all remaining wet ingredients together in the same bowl. Pour into the machine. Start the machine. Welbilt Multi-Logic Settings: Second kneading - 0, Second rising - 10, Baking 50 minutes.
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CC. Sourdough Honey Bread from Mike Jones: Dry Ingredients: 3 cups Gourmet Blend 1 cup nonfat dry milk 3-1/2 tsp. xanthan gum 1-1/2 tsp. salt 1 package dry yeast Wet Ingredients: 2 eggs, beaten 3/4 cup sourdough starter 7/8 cup warm water 3/4 cup ricotta cheese 1/4 cup honey 1/4 cup melted margarine 1 tsp. rice vinegar Combine and whisk all dry ingredients together. Add to machine. Combine and whisk all wet ingredients together. Add to machine. Option: Add 3 tbs. melted margarine to top of loaf when removed from the machine.
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DD. Sourdough Honey-Herb Bread from Mike Jones: To the above sourdough honey bread recipe add: 1/2 tsp. basil leaves, 1/2 tsp. Italian seasoning, 1/4 tsp. oregano, and 1/8 tsp. garlic powder.
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EE. Sourdough Honey Bread (modified) from Mike Jones: The Machine recipe for sourdough honey bread can be made without Ricotta cheese and instant nonfat dry milk. Dry Ingredients: 3 cups Gourmet Blend Flour 2/3 cup Soy-Quick* 3 1/2 tsp. xanthan gum 1-1/2 tsp. salt 1 package dry yeast Wet Ingredients: 2 eggs beaten 3/4 cup sourdough starter 1-3/4 cup water, 85 deg. divided use 1/4 cup honey 1/4 cup GF vegetable oil 1 tsp. rice vinegar 1 package unflavored gelatin Add yeast to machine. Combine and whisk all dry ingredients, except the brown sugar, together in a large bowl. Add the mixed dry ingredients to machine. Add the brown sugar to the machine. Dissolve gelatin in 1 cup warm water. Combine and whisk all remaining wet ingredients together in the same bowl. Pour into the machine. Start the machine. Welbilt Multi-Logic Settings: Second kneading - 0, Second rising - 10, Baking 50 minutes.
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FF. Sourdough Pumpkin from Mike Jones: Dry Ingredients: 3 cups Gourmet Blend 1 cup nonfat dry milk 3-1/2 tsp. xanthan gum 1-1/2 tsp. salt 1 package yeast Wet Ingredients: 1/3 cup egg beater 3/4 cup sourdough starter 7/8 cup warm water 3/4 cup of canned pumpkin 1/4 cup melted margarine 1 tsp. rice vinegar 1/4 cup honey Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. If the bread is too dry after about 2 minutes of mixing add 1 to 2 tablespoons of water. Modification I (Lactose Free): In place of the nonfat dry milk use an equal amount of Vitamite powder milk. Modification II (Without honey): Delete the honey and add 2 tbs. of sugar and 1 tbs. molasses.
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GG. Sourdough Rye Bread from Mary Lou Thomas: Dry Ingredients: 2 cups Gourmet Blend 1/2 cup brown rice flour 1/2 cup sweet potato flour 1 cup nonfat dry milk 3-1/2 tsp. xanthan gum 1-1/2 tsp. salt 4-5 tsp. caraway seeds 1 package dry yeast Wet Ingredients: 2 eggs, beaten 1/4 cup light molasses 3/4 cup sourdough starter 7/8 cup warm water 3/4 cup ricotta cheese 1/4 cup melted margarine 2 tsp. instant coffee 1 tsp. rice vinegar Combine and whisk all dry ingredients well. Add to machine. Combine and whisk all wet ingredients well. Add to machine. Options: All Gourmet Blend can be used. No Fat or low fat Ricotta cheese can be used.
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HH. Sour Rye Bread from Sandra Leonard:
Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 1 cup nonfat dry milk powder 3-1/2 tsp. xanthan gum 1-1/4 tsp. salt 4-5 tsp. caraway seeds 1 package dry yeast Wet Ingredients: 2 eggs, beaten 1/4 cup molasses 3/4 cup sourdough starter 7/8 cup warm water 3/4 cup small curd cottage cheese 1/4 cup margarine 2 tsp. instant coffee Combine and whisk all dry ingredients together. Combine and whisk all wet ingredients together. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests.
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II. Sour Rye Bread # 2 from Sandra Leonard: Dry Ingredients: 1-1/4 cups brown rice flour 1-1/2 cups white rice flour 1 cup nonfat dry milk powder 3 tsp. xanthan gum 1-1/2 tsp. salt 4 tsp. caraway seeds 1 package dry yeast 1/4 cup rice bran 2 tsp. instant coffee Wet Ingredients: 2 eggs, beaten 1/4 cup molasses 3/4 cup sourdough starter 7/8 cups warm water 3/4 cup small curd cottage cheese 1/4 cup margarine Combine and whisk all dry ingredients together. Combine and whisk all wet ingredients together. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests.
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JJ. Swedish Rye Bread from Sandra Leonard: Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 1-1/3 cup nonfat dry milk powder 3 tsp. xanthan gum 1 tsp. grated orange peel 1 tsp. salt 1/8 cup brown sugar 1 tsp. granulated sugar 4 tsp. caraway seeds 1 package dry yeast Wet Ingredients: 2 eggs, beaten 1/4 cup light molasses 1 1/2 cups warm water 1/4 cup melted margarine Combine and whisk all dry ingredients together. Combine and whisk all wet ingredients together. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests.
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KK. Mike's Basic Machine Bread from Mary Gunn: For 1 pound bread machines. Developed for the Welbilt ABM-2100: 1 1/3 cups white rice flour 1/2 cup tapioca flour 1/3 cup corn starch 1 1/2 tsp. Red Star Active Dry yeast 1/3 cup instant dry milk2 tsp. xanthan gum 1/2 tsp. salt 1 tbs. sugar 1 tsp. sugar 1 cup water 3/4 tsp. gelatin 2 eggs 2 tbs. olive oil 1/2 tsp. GF vinegar Place dry ingredients in a medium size bowl. Stir or whisk thoroughly. Place in the bread machine. Place eggs in a bowl and beat lightly. Add the remaining wet ingredients. Stir and gently pour over the dry ingredients. Press select for NORMAL. Press START. Bread will be ready in 2 hours and 50 minutes.
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LL. Buttermilk Bread from Mary Gunn: For one pound bread machines. Developed for the Welbilt ABM 2100: 1 1/3 cups rice flour 1/4 cup potato starch flour 1/4 cup tapioca flour 2 tbs. plus 2 tsp. sugar 1 tsp. salt1 tsp. baking soda 1 3/4 tsp. active dry yeast 2 1/2 tsp. xanthan gum 2/3 cup fresh buttermilk 2 1/2 tbs. olive oil 1 tsp. rice vinegar 2 eggs 1/3 cup water Add dry ingredients to a medium size bowl. Stir or whisk thoroughly. Place in the bread machine. Place eggs in bowl and beat lightly. Add the rest of the wet ingredients. Stir together and pour over the dry ingredients. Press select for NORMAL. Press START and the bread will be ready in 2 hours and 50 minutes.
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Disclaimer

This fact sheet has been designed to be a general information resource. However, it is not intended for use in diagnosis, treatment, or any other medical application. Questions should be directed to your personal physician. This information is not warranted and no liability is assumed by the author or any group for the recommendations, information, dietary suggestions, menus, and recipes promulgated. Based upon accepted practices in supplying the source documents, this fact sheet is accurate and complete. Products mentioned or omitted do not constitute endorsement.

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