Celiac Bread Recipes from 1998

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1998 - All rights reserved worldwide.
Disclaimer
These bread recipes were posted to the Celiac LISTSERV(R) during 1998. 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

 
Delicious Gluten-Free Bread
Breadmaking Machines available in Australia?
Robin's Bread Recipe
NO-FAT BAGELS FOR BREADMACHINE
1lb loaf of bread (long)
CINNAMON RAISIN BREAD
"MOCK" LIGHT RYE BREAD
Bread summary

Bread~Bread~Bread~Bread~Bread~Bread~Bread~

From: Lynn Samuel <SamueJ@AOL.COM> Subject: Delicious Gluten-Free Bread Many newly diagnosed celiacs seem to think they must give up delicious homemade, fresh out-of-the-oven tasty bread; NOT SO! I never was a bread maker pre-celiac days, nor did I particularly like bread, but I do now...mainly for sandwiches. I have one of the older Wellbuilt bread machines that is no longer for sale, so I personally can't recommend a current machine, but I'm sure others can. Mine even has a choice of being programmed...but since I am not mechanically or technically inclined, I go for the ease of the white bread/yeast bread setting with no problem. My favorite bread (including all home made recipes) is the Favorite Sandwich Bread mix available from Gluten-Free Pantry mail order in Conn. I buy it by the case with a 10% discount which basically pays for shipping. The mix costs about $4.75 + shipping and a part of that cost goes to Celiac research. After the machine bakes it, I slice and put into freezer bags, two pieces together. When I want a sandwich, I put the pieces in the mircrowave oven and it tastes freshly baked. The only drawback from processed wheat bread is that there are no preservatives and the shelf life is not long unless frozen. I used to put it in a plastic lined canvas bag with a velcro closing, wrapped in paper towels that had to be changed daily, but it gets moldy some times, it's so moist. There is no comparison to commercially purchased gluten-free breads that are usually sold already with the whole loaf frozen. When I used to eat them, the consistency reminded me of sawdust and the taste was not real enticing. Perhaps they've improved since I've tried them..don't know. Some people do prefer home made gluten-free recipes and some are good...so, don't judge the taste on what you can purchase already made, unless you are lucky enough to find bread at a gluten-free bakery! One other note; some folks make their gluten-free bread in their machines using the quick bread setting, with no second rise. This is possible too, but I've never had a loser punching the regular yeast setting, going about my business and coming back to delicious bread. I hope this info helps some newly diagnosed folks feeling kind of lost at first! ------------------------------------------------------------------------ From: Art Raiche <Art.Raiche@mq.edu.au> Subject: Breadmaking Machines available in Australia? You don't want a bread making machine if you use bicarbonate of soda and tartartic acid as raising agents. These have to be GENTLY folded in, not stirred vigourously. GF means NO kneading necessary. Art Raiche ------------------------------------------------------------------------ From: Clelia <cmd@ICA.NET> Subject: Robin's Basic Bread 1 c. brown rice flour 1 c. white rice flour 1/4 c. potato flour 3/4 c. tapioca flour 2 tbs. soy flour 2 1/2 tsp. xanthan gum 1/2 c. nonfat dry milk 2 1/2 tsp. salt 2 tbs. sugar 1 tbs. plus 2 tsp. yeast 1 1/2 c. water 1 1/2 tsp. apple cider vinegar 1/2 cup Egg Beaters (or 2 whole eggs) (I use the egg beaters and the nonfat dry milk to make the bread virtually fat-free. There is some fat in some of the flours, especially the soy, but I only use 2 T.) 1. Combine last 3 ingredients and put into bread machine pan (in my machine, the wet ingredients are put in first. Check your instructions to see what yours says). 2. Mix the remaining ingredients together in a bowl until well mixed and then add to the bread machine pan. 3. Bake on basic loaf cycle with a medium crust. --------------------------------------------------------------------- From: Clelia <cmd@ICA.NET> Subject: NO-FAT BAGELS FOR BREADMACHINE Categories: Bread maker, Breads, Low-cal, Jewish Yield: 6 servings 1 package Yeast 3/4 c. Warm water; 110 degree 3 c. GF Flour 1 Egg white 1 1/2 c. water Place yeast and flour to bread pan of machine. Add egg white and warm water. Program for Manual, White Bread and press start. Allow bread to knead two times and then remove from pan. Shaping Bagels: Divide dough into 12 portions. Roll each piece into a smooth ball. Punch a hole in center of dough and shape like a bagel. Cover and let rise 20 minutes. In a large pot, bring 1 gal of water to a boil. Add 3 bagels at a time and simmer for 5 minutes turning once. Drain. Beat egg white and water together lightly. Brush bagels with egg white and water glaze. For variety sprinkle with onion or garlic bits or sesame or poppy seeds. Bake in preheated 375F. oven 30 min. or until brown. Makes 6. --------------------------------------------------------------------- From: dave fisher <dfi7@EROLS.COM> Subject: 1lb loaf of bread (long) Hi Everyone, Sorry for the delay on writing back. I had mentioned I had a Welbilt bread machine (1 lb. loaf or 2 cup measurement for flour). Suggestions were: 1) Put together all the dry ingredients in a GF recipe and then divide everything equally in half. Save the other half for another day of bread making. That seemed reasonable until the recipe said 3 eggs. This was answered by using two eggs???? (see answer later in this message) 2) Call Welbilt at 1-800-872-1656 (24 hour customer service), tell them I bought a 1lb. loaf bread maker and ask for the adaptations for the smaller loaf. 3) someone gave me the website for Scott Adam's page - www.celiac.com There are a number of bread recipes on this site. Along with tons of other recipes from soup to nuts. 4) Bette Hagman's book, The Gluten-free Gourmet Cooks Fast and Healthy. page 70 gives a new formula yeast bread. She gives the recipe for 1 1/2 lb. loaf and 1 lb loaf. This has 5 variations including: Quick Granola Bread, Sunflower Seed Bread, Banana-nut Bread and Orange-Raisin Bread. There are other 1 lb. loaves on other pages. 5) Special Diet Solutions, written by Carol Fenster, Ph.D. has a number of 1lb. bread recipes. 6) Someone from Canby, OR mentioned calling Red Star Yeast. This company is a wonderful choice for anyone who runs a support group. When I mentioned that I was a chairwoman for a celiac support group, they sent out information that was worth a million. The most valuable info was the following: CELIAC INFORMATION To use a conventional method in place of a bread machine: 1.) Follow steps 1 and 2 under Tips for Successs. (1) Yeast may be used cold. All other ingredients should be at room temperature (70-80 degrees F) (2) Combine the dry ingredients in a mixing bowl and whisk together before adding to the bread pan. 2.) Using a mixer beat the ingredients about 10 minutes. 3.) Check step 3 to be certain of the appearance of the dough. (step 3) All dry ingredients, including the RED STAR Active Dry Yeast, should be thoroughly blended together before adding on top of the wet ingredients. Mixing them together in a bowl with a wire whisk or shaking them together in a gallon size, self-locking bag is suggested. Gluten-free flours are very fine and need to be well blended. 4.) Pour batter into a greased bread pan. 5.) Allow batter to rise (approximately 1 hour). 6.) Bake 375 degrees (45-60 minutes). To test for doneness, use toothpick as one would with a quick bread. A smaller, one-pound loaf can be made using two-thirds of the ingredients. You may find these measurements helpful: 2/3rd of 1 package of yeast = 1 1/2 teaspoons " " 3 eggs = 2 eggs " " 1 teaspoon = 2/3 tsp.(heaping 1/2 tsp) " " 1/2 teaspoon = 1/3 tsp.(heaping 1/4 tsp) " " 1/4 teaspoon = 1/6 tsp.(heaping 1/8 tsp) " " 1 tablespoon = 2 teaspoons " " 1 cup = 2/3 cup " " 1/2 cup = 1/3 cup " " 3/4 cup = 1/2 cup " " 1/3 cup = 3 tablespoons + 2 teaspoons " " 1/4 cup = 1/6 cup = 2 tbsp + 2 tsp. " " 2/3 cup = 7 tablespoons )From Red Star came the following recipe for a 1 pound loaf: 1 1/2 teaspoons yeast 1 1/2 cups white rice flour 2/3 cup brown rice flour 1 1/2 teaspoons xanthan gum 1 teaspoon salt 1/3 cup dry milk powder 2 tablespoons sugar 2 eggs 3 tablespoons canola oil 1 cup water 1 teaspoon cider vinegar Since they didn't give any directions on this one, I gather you do whatever is necessary in your bread machine to bake it. Good luck and happy bread making Cindy Fisher 3.) Check step 3 --------------------------------------------------------------------- From: Debbie Resch <dresch178@EARTHLINK.NET> Subject: GLUTEN FREE CINNAMON RAISIN BREAD Bread recipes are for a 1 pound loaf - made in a Welbilt Bread Machine, model ABM2100 Dry Ingredients 1 1/2 teaspoons active dry yeast 1 1/2 cups white rice flour 3/4 cups brown rice flour 1 1/2 teaspoons xanthan gum 1/3 cup nonfat dry milk 1 teaspoon salt 2 tablespoons granulated sugar 1 teaspoon cinnamon 1/2 cup raisins 1/4 teaspoon lecithin (says optional but I used it) Liquid Ingredients 2 large eggs, lightly beaten 3 tablespoons margarine, melted 1 teaspoon apple cider vinegar 1 cup water (reserve 2 tablespoons) use the reserved water to add in the bread machine if the mix looks too dry don't add it all at once, do about a teaspoon at a time until you think the consistency looks ok) Ingredient Prep. This was my own idea but I lightly sprayed the bread pan with nonstick spray such as PAM before I began putting in the ingredients. Measure dry ingredients into a medium-size bowl. Stirl well or whisk together thoroughly. Carefully place into Bread Machine pan. Place eggs in bowl and beat lightly. Add the rest of the liguid ingredients. Stir together and carefully pour over the dry ingredients in the Bread Machine pan. All ingredients must be at room temperature. Press SELECT for LIGHT Press START . Bread will be ready in 2 hours and 50 minutes. After baking, press STOP/RESET. Remove bread and cool on a rack. --------------------------------------------------------------------- From: Debbie Resch <dresch178@EARTHLINK.NET> Subject: GLUTEN-FREE "MOCK" LIGHT RYE BREAD Bread recipes are for a 1 pound loaf - made in a Welbilt Bread Machine, model ABM2100 Dry Ingredients 1 1/2 teaspoons active dry yeast 1 1/2 cups white rice flour 2/3 cup brown rice flour 1 teaspoon salt 3 tablespoons light brown sugar (I used Dominos granulated) 2 teaspoons xanthan gum 1 tablespoon caraway seeds 1/3 cup nonfat dry milk or 1/4 cup powdered milk substitute 1/4 teaspoon lecithin Liquid Ingredients 2 large eggs, lightly beaten 3 tablespoons margarine, melted 1 teaspoon apple cider vinegar 1 tablespoon molasses 1 cup water (reserve 2 tablespoons) use the reserved water to add in the bread machine if the mix looks too dry don't add it all at once, do about a teaspoon at a time until you think the consistency looks ok) Ingredient Prep. This was my own idea but I lightly sprayed the bread pan with nonstick spray such as PAM before I began putting in the ingredients. Measure dry ingredients into a medium-size bowl. Stirl well or whisk together thoroughly. Carefully place into Bread Machine pan. Place eggs in bowl and beat lightly. Add the rest of the liguid ingredients. Stir together and carefully pour over the dry ingredients in the Bread Machine pan. All ingredients must be at room temperature. Press SELECT for LIGHT Press START . Bread will be ready in 2 hours and 50 minutes. After baking, press STOP/RESET. Remove bread and cool on a rack. --------------------------------------------------------------------- From: Amy De Ruyscher <mrsd@JAVANET.COM> Subject: Bread summary Here is a summary of responses to my question about a lighter bread, and possible bread machine recipes. On a personal note, I did try a recipe that was supposed to be made in the oven, and wound up putting it in the breadmaker because it was soooo sticky that I couldn't handle it! It came out maybe a little smaller than I would have expected, but very much like Bette Hagman's bread. Similar in texture, with maybe a little better taste. It also toasted better. But I am still going to try some of the recipes below, hoping for something light and airy! (I can dream, can't I?) Amy D. Maine ******* I've had similar results with Bette's bread machine recipes - heavy stuff. I do have great success with her French bread (by hand) and my partner suggests I try the same recipe in the machine for sandwiches. **** I have found the "Favorite sandwich bread" mix from the Gluten Free Pantry makes the best bread. I have also discovered that making bread on the "normal" setting (with 2 risings) makes any bread better, rather than only doing one rising as is usually suggested. I think you could put any recipe in a bread machine, just put the wet ingredients and dry as directed by the mfr. Also, everything should be at room temperature. **** I have found that using muffin top pans works better for me than cooking the bread in the machine. They are pans with large shallow indentations and make "rolls" that can be split and used for sandwiches, toast, hamburger buns, etc. They always cook through and rise and cook more quickly, and are much "lighter" than any loaf bread I was able to come up with. I have used this technique for lots of different bread recipes. I use a mixer, but you could probably use the bread machine as a "mixer" just as well. If you do this, use a spoon dipped in water to spread the batter into the cups. **** Bread machines recipes are unique. It is easy to go from a bread machine to an oven receipe but the other way around is very hard. Instead of a recipe, why not call Red Star Yeast (800 4-celiac)? They are excellent with our breads and can walk you through a couple different recipes that they created for us. **** It is really tough to get close to the real thing. I have tried so many bread recipes, most which have been written off. I prefer to use my breadmaker simply because of a hectic busy schedule and no time to fiddle with mixing by hand. The following recipe is what I would consider the best out of the dozen or more that I have tried. I also have about 4 more recipes given to me that I have not tried yet, but don't know how well they will do until I have made them. Here is the recipe that I find works best, so far: Bread Machine Master Mix: 3 C Brown Rice Flour 3 C White Rice Flour 2 C Potato Starch Flour 1 1/2C Tapioca Flour 1 C White Sugar 2 C Dry Milk Powder (not the instant granuals) 1/3 C Xanthan Gum 1 1/2 Tbsp Salt Mix ingredients together and store in fridge. This is enough for 6 one pound loaves of bread. Use a scant 2 1/2 Cups of mix to make 1 loaf. The last loaf may be about 1/3 Cup short. If so, just add enough rice flour to make 2 1/2 Cups. Bread Machine Recipe 2 1/2 Cups Flour Mix (scant) 2 Tbsp Vegetable Oil 2 Eggs, beaten 1 Cup water, minus 2 Tbsp 1 tsp Rice Vinegar 1/2 tsp Lemon Juice 1 Tbsp minus 1/2 tsp Quick Rising Yeast Place flour mix in a large bowl Measure liquid ingredients into a 2 cup measure Beat eggs and add to liquid ingredients. Mix well. Add liquid ingredients to flour mixture gradually and beat well Add yeast and mix well Place dough into bread machine pot and bake on the rapid cycle. Remove from machine when cycle is complete. Hope this helps! I sometimes add sesame seeds or sunflower seeds to the dry ingredients when making the bread for a little bit of variety. I also have some other recipes, but I have not tested them yet, so I cannot verify how good or bad they might be :-) Take Care, Susan in Calgary ***** Regarding non-bread machine recipes, could you mix the wet ingredients and the dry ingredients then put them in the machine and see how it comes out? **** This recipe came on the list many months ago. I have changed it a little and find it the best yet. I always toast it a little when I take it out of the freezer. {I slice it when absolutely cold, wrap it individually in baggies and freeze on a flat sheet.} 1 1/4 cups white or brown rice flour 2/3 cup Potato starch flour 1/3 cup Tapioca flour 1/4 cup soy flour 1/4 cup rice polish 2/3 cup non-fat instant dry milk powder 1 tsp. salt 1 pkt. or 3 tbs. yeast 1 tsp. vinegar 2 egg whites--I use the dehydrated. 1 egg 1 tsp. geletin 4 tsp. xanthan gum 1/4 cup shortening 1 1/3 cup apple juice I mix all the dry ingredients in a bowl, Mix all the wet ingredients and mix well, add shortening {melted}. I put the wet ingredients in the bread machine, add the dry and let her go. After a bit I scrape down the sides. I remove the beater with tongs before the final rise, makes a finer grain and no big hole in the bottom. Now I make up the dry ingredients for four loaves at a time and measure equal amounts into four plastic bags. It's about 3 1/4 cups for each bag. I keep the extras in the freezer. This makes a good sandwich if sliced thin. The loaf does not slice well when warm, but does thin slices perfectly when thoroughly cold. **** I use a white bread recipe that I really like. When I buy GF flour I usually by the packages of Bob's Red Mill flour. On the back of the potato starch package, they have a recipe for Bob's Favorite White Bread. While it is still heavy, it is no where near as heavy as the stuff from the Hagman cookbook. I have eaten plain, as a hamburger bun, with soup, and with pasta, and it tasted create every time. **** I found this recipe in the archives and I use it all the time. I double it because I want a 2 pound loaf. I haven't really tried anything else. I've only been doing this for 4 months. 1 C milk (microwaved for 1 minute) 2 eggs 2 Tbsp. oil 1 tsp. vinegar 2 C gluten free flour mix 3 Tbsp. sugar 2 tsp. xanthan gum 1 tsp. salt 1 1/2 tsp. yeast It's fairly soft but you have to keep it in the refrigerator or it starts tasting funny after a couple of days. Nancy Ann Denhalter **** Unless you have a specialized machine, you will probably have trouble making bread in a machine. Gluten free bread needs to rise only once, and most machines cannot be adjusted to rise only once. Diane ***** My favorite breads are Linda Blanchard's "Best Bread Ever", made with ground almonds and various flours. It should be in your bread summaries. It's as close to wonder bread than any I have seen. We also like Mike Jones sourdough bread made with white rice, brown rice and soy flours. It's a bit heavier but very tasty. That should also be in the archives. ---------------------------------------------------------------------
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