Celiac Bread Recipes from 1995

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1995 - All rights reserved worldwide.
These bread recipes were posted to the Celiac LISTSERV(R) during 1995. 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

Smaller cheese bread 
Smaller Brown & White bread 
Brown & White bread 
Cheese bread 
Plain White Bread 
Onion-Bacon Bread 
Alternatives to Plain White Bread 
Bob's Cheddar Cheese Bread 
Gene's Basic Rice Bread 
Gluten-Free Mock Rye Bread 
Bread Machines 
Tapioca Bread 
Hot Bread Tip 
Bread Slicing 
Butter Basted White Bread 
Bread Machines + Trouble Shooting 
Hitatchi bread machine 


From: MRS MELODY D GABRIEL (RKGK93A@PRODIGY.COM) Subject: smaller cheese bread Cheddar Cheese Bread adapted for smaller Welbilt Mix together: 1 cup brown rice flour 1-1/2 cups white rice flour 1-1/2 TBSP sugar 1/8 cup + 1 TBSP milk powder 3/4 tsp salt 2 tsp Xanthan gum 1 1/4 cups grated cheddar cheese 2/3 TBSP yeast Place in bread oven. Mix together: 1-1/3 cups warm water 1-1/2 eggs 1-3/4 TBSP melted margarine or butter Pour on top of dry mix and bake. -------------------------------------------------------------------- From: MRS MELODY D GABRIEL (RKGK93A@PRODIGY.COM) Subject: Smaller Brown & White bread for Welbilt Mix together: 1 cup brown rice flour 1-1/2 cups white rice flour 2-3/4 tsp Xanthan gum 1/8 cup sugar 1 tsp salt 1 cup dry milk powder 2/3 Tbsp dry yeast Place in bread maker Mix together: 1-1/3 cups warm water 1 X-large or Jumbo egg 1 Tbsp margarine or butter Pour on top of dry mix and and run on regular cycle. --------------------------------------------------------------------- From: MRS MELODY D GABRIEL (RKGK93A@PRODIGY.COM) Subject: Brown & White bread Place all ingredients in bread machine container in the order below: 2 large brown eggs beaten 1 cup brown rice flour 2 cups white rice flour 31/2 tsp. xanthan gum 1/4 cup plus 2 tsp. sugar 1-1/2 tsp. salt 1/4 cup melted margarine or butter 1-1/3 cups non-fat milk powder 1 pkg. dry yeast 1-3/4 cups warm water Start machine. After bread is baked, remove and cool on rack. --------------------------------------------------------------------- From: MRS MELODY D GABRIEL (RKGK93A@PRODIGY.COM) Subject: Cheese bread Dry Ingredients Wet Ingredients: 2 cups white rice flour 2 large eggs, beaten 1 cups brown rice flour 1-3/4 cups warm water 2 Tbls sugar 2 Tbls corn oil 1/2 tsp salt 1-1/2 cups grated cheddar 3 tsp xanthan gum 1/4 cup non-fat milk powder 2-1/2 tsp yeast Mix dry ingredients very well, except place yeast approx 1/3 in bottom of bread pan the remainder barely mixed into dry mix. Place dry and wet mix as per machine directions. --------------------------------------------------------------------- From: Roy Armour - IC (roy_armour@MENTORG.COM) Subject: Plain White Bread 1 rounded tablespoon yeast 1/2 teaspoon salt 1 cup white rice flour 3 beaten eggs 1 cup brown rice flour 1-1/2 cup milk substitute or water 1 cup potato starch with 2 teaspoon vinegar added. 1 cup tapioca flour 1/4 cup canola oil 1/4 cup sugar 1 tablespoon xanthan gum Add ingredients as your bread machine instructions direct. Sift all dry ingredients except yeast. Because of the volume of dough, I help my machine mix the dough during the kneading times. The vinegar added to the milk substitute (I use a soy formula for infants), produces 'sour milk' - I like the flavor it produces. ------------------------------------------------------------------------- From: Roy Armour - IC (roy_armour@MENTORG.COM) Subject: Onion-Bacon Bread 1 rounded tablespoon yeast 1/2 teaspoon salt 1 cup white rice flour 3 beaten eggs 1 cup brown rice flour 1-1/2 cup warm water with 1 cup potato starch 2 teaspoon vinegar added. 1 cup tapioca flour 1/4 cup canola oil 1/4 cup sugar 1/4 cup real bacon crumbles 1 tablespoon xanthan gum 1/4 cup roasted dehyd onion flakes Add ingredients as your bread machine instructions direct. Sift all dry ingredients except yeast. Because of the volume of dough, I help my machine mix the dough during the kneading times. ------------------------------------------------------------------------ From: Roy Armour - IC (roy_armour@MENTORG.COM) Subject: Alternatives to Plain White Bread 1/3 cup roasted dehyd onion flakes, or 1/3 cup dehyd garlic flakes, or 1/3 cup roashed sesame seeds, or 1/3 cup real bacon crumbles, or 1/4 cup each bacon crumbles & roasted onion flakes, or 1/2 cup raisins & 1/2 teaspoon cinnamon, or 1/2 cup dehyd chopped apple & 1/2 teaspoon cinnamon Add any one of these to the dough during the first kneading. Allow your machine to mix the dough, then spoon into greased, small individual- serving-sized pans for breakfast or dinner buns. Bake in regular oven for 12-15 minutes at 350 degrees. --------------------------------------------------------------------- From: Don Wiss (donwiss@PANIX.COM) Subject: Bob's Cheddar Cheese Bread 2 3/4 ts Active dry yeast 1 c Brown rice flour 2 c White rice flour 3 1/2 ts Xanthan gum 2 tb Sugar 1 ts Salt 1 1/2 c Grate x-sharp Cheddar cheese 1/4 c Nonfat dry milk powder 2 tb Butter or margarine, soft 2 lg Eggs, well beaten 1 3/4 c Warm water "This rich bread is flecked with grated cheese. If you're daring, try adding 2 or 3 tablespoons of diced jalapeno peppers to it. It's also good toasted. We have Bob and Melody Gabriel to thank for sharing this gluten-free recipe." Place all ingredients, except warm water, in bread pan, select Light Crust setting, and press Start. While the machine is kneading, gradually pour in the water. If the dough does not mix well, use a rubber spatula to assist it occasionally. After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing. 1 1/2 pound loaf. Optional bake cycles: Sweet Bread, Rapid Bake. (Nutrition info. not stated.) Source: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg & Lois Conway. From: Elizabeth Rodier -------------------------------------------------------------------- From: Don Wiss (donwiss@PANIX.COM) Subject: Gene's Basic Rice Bread 1 c Fresh gluten-free buttermilk 1/4 c Butter, melted 1 ts Rice vinegar 1 1/2 ts Salt 2 c Brown rice flour 1/3 c Potato starch flour 1/3 c Tapioca flour 1/4 c Sugar 3 1/2 ts Xanthan gum 3 Eggs 1/2 c Water (for Welbilt/DAK and Zoji Machines, add 2 Tbsp. more water) 1 1/2 tb Active dry yeast "Gene Hill, who lives in Davis, California, bakes this bread at least twice a week. He recommends trying it as a toasted cheese sandwich. Grill it with thin slices of red onion or bell pepper and cheese." Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula. In a large bowl, combine all the dry ingredients except the yeast. Mix well with a whisk. In a separate bowl, combine the eggs and water; beat lightly. Place 1/2 of the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start. Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally. After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing. Variations: You can substitute olive oil for the butter. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour, such as yellow or blue corn flour, polenta meal, or soy flour. You can add at least 1/4 cup grated cheddar cheese for a new flavor. Saute some onions in the melted butter, allow them to cool, then add them and your favorite herbs to create an onion/herb bread. Optional bake cycle: Sweet bread, Rapid bake. From: "Bread Machine Magic Book of Helpful Hints" by Linda Rehberg and Lois Conway -------------------------------------------------------------------- From: Don Wiss (donwiss@PANIX.COM) Subject: Gluten-Free Mock Rye Bread Dry Ingredients: 1 1/2 c Brown rice flour 1/2 c Rice bran 1/2 c Tapioca flour 1/2 c Potato starch flour 1 tb Xanthan (or guar) gum 1 tb Caraway seeds 1/2 ts Salt 1/2 c Dry milk powder (non-instant) 1 tb Cocoa powder 1 ts Grated orange peel 2 ts Yeast Wet Igredients: 2 Eggs 3 tb Oil 1 tb Fruit sweet 2 tb Molasses 1 1/2 c + 2 tablespoons water 1 ts Vinegar DRY INGREDIENTS: Follow directions for bread machine. Use single rise setting. I wrap the bread in a towel for about 4 hours after it is done baking and then slice it thinly with an electric knife. It freezes well. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice. This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread. ---------------------------------------------------------------------- From: Kate Joswick (joswickk@CCMAIL.WIU.BGU.EDU) Subject: Bread Machines The Tapioca Bread from Bette Hagman's original cookbook is the standard bread I make in my breadmachine almost every week. I do make a few changes: I use brown rice flour for the white rice flour called for in the recipe (I think it gives more body to the bread) and I reduce the water by 1/4 cup (before I did this, I often had the bread rise over the top of the cylinder.) I love this bread, and even my nonceliac husband likes it. It makes great French Toast too. I mix up multiple batches of all the dry ingredients ahead of time and freeze them in small bags. That way, all I need to do to make bread is mix up the wet ingredients and add them, along with the yeast and the flour mix, to the machine. --------------------------------------------------------------------- From: Linda Blanchard (paperfan@GENIE.GEIS.COM) Subject: Tapioca Bread 1/4 cup shortening 1-1/2 cups brown rice flour 1-1/2 cups tapioca flour 1/2 cup legume flour (soy if you can take it, split pea, or bean flour) 2/3 cups powdered milk 1 heaping Tablespoon xanthan gum 1-1/2 teaspoons salt 1-1/2 cup water 3 eggs at room temperature 1 teaspoon vinegar 1/4 cup sugar 1-1/2 Tablespoons dry yeast Melt shortening and set aside to cool. Combine flours, milk powder, xanthan gum and salt. Blend well. Combine water, eggs, vinegar and warm melted shortening. Put liquid, sugar, dry ingredients and yeast into your bread machine in the order your manufacturer recommends. If you can set if for one mix, one ---------------------------------------------------------------------- From: Paul Jatkowski (pej@MAUI.NETWAVE.NET) Subject: Hot Bread Tip When ever a fresh loaf of bread comes out of the bread machine my daughter (who is celiac) and my 2 year old son (who is not) both want piece while it is still hot. Unfortunately it is hard to cut because the bread sticks to the knife and gums it up. I recently discovered that spraying the knife with a little PAM (vegitable spray) every other slice or so eliminates the sticking and makes the bread easy to cut. Paul Jatkowski Naperville IL ---------------------------------------------------------------------- From: Victor J. Samuel Jr. (samuev@CWIS.UNOMAHA.EDU) Subject: BREAD SLICING In reference to a previous note about slicing warm bread made from a bread machine; instead of spraying the knife with Pam, I "splurged" and purchased a Presto Bread Slicing Guide. It is basically a plastic stand that holds the bread (even round loaves from my Wellbuilt 150) and has color coded side openings where your knife slices. You can evenly adjust the size of the slice you want. It is such a basic concept, but very helpful to me, as I unevenly cut my breads before. It comes with the option of ordering an electric knife that slides on to the end, but I find my regular bread knife works well enough. I purchased it at Wallmart for about $17-$18. I hope this info is helpful! I enjoy all the info given on this list and intend to share it with our local chapter when we meet. Lynn ------------------------------------------------------------------------ From: Terri Rinard (terrir@esd114.wednet.edu) Subject: Butter Basted White Bread I'd like to share that I have successully used a bread receipe from Bette Hagman's second book, "More from the Gluten-Free Gourmet" in my bread machine. (Page 38-39) The secret I have found is to substitue 1/2 cup soy flour, 1/2 cup brown rice flour for one of the two cups of rice flour mentioned. This makes a texture closer to "real" bread. Also, I mix up all dry and all wet ingredients, then half them to make two small loaves. The bread does better as a smaller loaf. My husband, Charlie, is really pleased with the results. ---------------------------------------------------------------------- From: Don Wiss (donwiss@PANIX.COM) Subject: Bread Machines + Trouble Shooting From: Katie E Green (kgreen@u.washington.edu) Newsgroups: rec.food.cooking I thought I would pass along some of these tips and reminders for those with limited publications at hand.There are also several tips to be shared, like storing a piece of celery in the bag with your bread to keep it fresh. Has anybody tried this? Sorry I am out of time. I hope to expand this, gradually, or others are welcome to start adding their input. I also have some data rating on the different machines. See what little bit follows this small list here. PROBLEM CAUSE SOLUTION 1. Sunken Top Bread falls because Reduce liquid by 1 TBS dough is too wet or add 2 TBS of flour 2. Knotty, uneven top Not enough moisture Add 1 TBS of liquid or reduce flour by 2 TBS 3. Mushroom top Bread rises too fast Reduce yeast by 1/4 tsp and collapses 4. Slices unevenly Bread is too hot Let bread cool first 5. Top is raw Too much dough Reduce size of recipe 10% 6. Pocket of sticky Too much sugar or Add 1/4 tsp yeast or reduce dough--sweet bread too little yeast sugar by 1 TBS 7. If loaves don't Change location as machine may be sitting in draft rise Cut salt to 1/4/1/2 tsp per recipe. Salt inhibits and controls yeast Increase sugar as sugar feeds yeast/helps rise Increase water by 1 TBS so dough is not too dry (has difficulty rising. 8. If ball does not form Add flour 1 TBS at a time until ball is formed. 9. If two balls are rolling around in the machine or machine sounds like it is laboring, dough is too dry. Add 1 TBS of water at a time until single ball consistency is obtained (elastic) ********************** Comments and input, including price range are incouraged on the following, including price range. Perhaps we could get a faq started. Price range is approximate and does not allow for special sales or tax. SMALL and LIMITED BREAD MACHINE REVIEW BETTY CROCKER-- BLACK & DECKER-- DAK--see Welbilt HITACHI--only machine that lets you make the 7 oz, 14 oz, 1.5 pound loaves. Water goes in first, then dry ingredients and yeast. It also makes jam and rice. MAXIM-- Model BB I makes a 1.5 pound bread in 2 hrs 25 min. It makes whole wheat, rye, which are good but not too crusty. For a crusty loaf it is recommend to stop at end of first kneading and simply restart bread cycle. The extra kneading and rising makes an even better loaf. PANASONIC NATIONAL--The BT65P model of the Panasonic makes a 1.5 pound loaf with crisp crust and moist interior. It has 5 cycles on the machine: basic and variety--4 hrs; whole wheat--5 hours; crisp bread-- 7 hours; quick bread--1 hr. The dough cycle is 2 hrs 25 min, and makes a large quantity. This is the only machine reviewed which made a traditional rectangular loaf. There is a separate dispenser for the yeast. It is released 15 min. into the cycle at the end of the first kneading. This is also when you add any raisins or nuts. There is no beeper for these additions. RED STAR-- REGAL-- has a removable crumb tray and is the easiest machine to keep clean. Has indicators that tell y ou what stage you are at in kneading, rising, baking. There is a raisin bread cycle with a beeper and a bread cycle, each taking 3 hours plus a cool down. The cough cycle is 1 hr 15 min. This machine loads liquids, then dry ingredients and yeast last. SANYO-- has a 3 hour bread cycle with a buzzer for adding raisins, nuts and a 1 hr 15 min dough cycle. The machine distributes add-ins very well, and makes excellent variety breads. Dry ingredients are added first, then flour and yeast last. TOASTMASTER-- TRILIUM BREADMAN--is easy to clean and simple to use. It has a buzzer for adding ingredients, a small viewing window on top, a 3 yr warranty, and an instruction video. WELBILT--the smaller Welbilt is the fasted machine. It bakes a 1 pound $90 loaf in 2 hrs 15 min. Makes dough in 50 min and does a good job. There is a buzzer for adding ingredients. It loads the yeast first, dry ingredient and liquids last. The larger size machine has a glass dome for viewing and a 4 hr cycle. WESTBEND--Will make a 1 or 1.5 pound loaf on a 3 hr. rapid yeast cycle; or has a regular 3hr 45 cycle. It has a 3 hr "warmer" cycle that will keep bread moist. Machine comes with a video and is made in the U.S.A. DAK-- Is almost identical to the Welbilt. ZOJIRUSHI--has a large machine that produces an almost 8 inch high loaf in 4 hours. There is a glass top for view and a crumb tray for easy cleanup. It has in addition, a "Homemade Menu" you can program yourself. There are also raisin, French, quick, dough, cake, and jam cycles. Its give you great flexibility and produces a tall, narrow loaf. ---------------------------------------------------------------------- From: MARTHA O DUNN (HFDQ29A@PRODIGY.COM) Subject: Hitatchi bread machine Settings on the machine: I use "bread light" - the kids don't like the heavier crust... and Red Star advises to only rise once... so set for "bread rapid" .... and that's it. Here's the recipe I use 5-6 times a week - I have three kids to keep up with. My machine is HB-B102 and makes 1 1/2 to 2 pound loaf. I peek and sometimes help stir with a rubber spatula if needed Put in machine IN THIS ORDER! 2 lge eggs beaten 1 3/4 cups water w/ 1 teaspoon vinegar added 1 cup GF flour mix 2 cups white rice flour 3 teaspoons guar (xanthan) gum 1/3 cup sugar 1 1/2 teaspoon salt 1/4 cup melted butter or margarine 1 cup dry milk powder 2 1/4 teaspoons dry yeast
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