gluten_free | Entries tagged with meal: bread

These are made in NZ so only of interest to the tiny no. of Kiwis using the comm, I'm sure.

I tried Quality Bakers Muffin Splits - pre-sliced English muffins, advertised as GF and sourdough. The flours are Tapioca Starch, Flour (Rice, Soy), Maize Starch. They contain egg white powder so aren't vegan.

alt

Pros: nicely crisp crust - they toast well and taste okay.
Cons: a little on the thin side, and although said to contain sourdough, I couldn't taste any.

Overall: acceptable but a bit unexciting. I still prefer bagels. :)

rafiwinters

Hi gluten_free folks! I'm looking for recipes to make bread that is:

1) gluten-free, and also

2) made in a bread machine.

I have a bread machine with a gluten-free setting and I want to expand from the one recipe I know that I have made many times.

Thanks! :)

fred_mouse

Over on my journal, I've written about attempting to recreate the pan bread of my memories using only gluten free flours.

My recipe had corn, rice, sorghum, chick pea, and tapioca in it - the tapioca or other 'sticky' flour is necessary but I think that any of the rest would substitute easily.

runpunkrun

I've made Loopy Whisk's focaccia twice now and it has become my go-to focaccia bread. It has a crisp crust on all sides and a tender and chewy middle with an open crumb. I shove some sliced Kalamata and Castelvetrano olives in the top and they stay soft and don't dry out or burn in the oven and give the bread a nice salty/briny/greasy element.

I make it exactly as written and it looks just like the pictures. It instantly became my preferred method to make focaccia. Before I was routinely making Bakerita's focaccia bread in an 9 x 9 inch metal pan, and it was very good, but difficult to get out and the bottom never got crispy. Though it always crisped up nicely when rewarmed in the oven, so that's 100% down to the cooking method. There's nothing stopping me from making that recipe in a sheet pan except that it has rice flour in it, and I'm trying to cut back on my rice intake. The other focaccia bread that I've shared here before is Snixy Kitchen's focaccia, which did get crispy all the way around when I cooked in a 8 x 8 glass pan as it practically boiled in the oil, but it has to rise twice, and that really drags out the process.

Loopy Whisk's focaccia is rice-free and only rises once, in the pan. I put it in a quarter sheet pan lined with parchment paper, as recommended. I put that sheet pan on top of a heavy duty sheet pan that preheats along with the oven, and this helps give the bottom crust some extra heat and intensify the crunch. The dough expands to fill the sheet pan as it rises, then it shrinks away from the sides as it cooks, giving it a nice crust along the edge (unlike when made in a cake pan) and it literally slides right out of the pan.

All three of these focaccia breads taste great and, thanks to the psyllium husk, are very satisfying to chew. They're also easier to make than a loaf of bread, so if you've never made gluten-free bread before, but want to give it a try, this is a nice, low-stakes place to start. It helps a lot to have a stand mixer, and I do, but if you've got the verve, you can mix the dough by hand.

All three of these breads freeze well, too. I just wrap them in foil and stick them in a ziplock bag. Then when I want bread for dinner, I take out a portion and let it defrost on the counter before popping it in the oven to warm up. To reinvigorate the crisp of the crust, unwrap it first so it gets nice and toasty.

runpunkrun

I got two posts on focaccia bread coming at you. This is the first, written a while ago, back when this was the focaccia I was making all the time. I have a new favorite recipe, though, so stay tuned for that.

Bakerita's vegan focaccia bread is very similar to Snixy Kitchen's vegan focaccia bread, which I've written about here before, link goes to my post. Both are delicious, but I prefer the Bakerita one as it makes slightly more bread and takes half as long.

Snixy's version takes longer due to the double rise and it has a chewier crust because you blast it at 425°F for the first twenty minutes before reducing the heat to 350°F. Bakerita only has you rise the bread once, in the pan, so it cuts down on the mess, and the wait, and it has a more delicate outer crust. Because it rises twice, Snixy's version retains the finger holes you poke into the top for maximum verisimilitude. Bakerita also has you poke dimples into it, but they mostly swell shut in the oven.

Snixy gives you exact measurements for brown rice flour, sorghum flour, tapioca starch, and potato starch. Bakerita lets you wing it with the flours and starches of your choice as long as they add up to the right amounts, but Bakerita also has a gluten-free flour blend that's super easy to mix up and works wonderfully in this recipe. You just use 110g brown rice flour, 110g sorghum flour, 40g potato starch, and 40g tapioca starch. Both recipes use yeast and psyllium husk for rise and chew, though Snixy helps the leavening along with a small amount of baking powder.

But I don't see any reason why you can't play with the blend of flours in the Snixy bread, or let the Bakerita bread rise twice. These breads are so similar I'm sure what works for one will work for the other.

Also, I did try out the parchment sling I mentioned in my other post, but it causes the bread to pull away from the sides of the pan and foils me from getting nice, crispy edge pieces, so instead I just cut a piece to fit on the bottom and, in addition to oiling the pan, I pour a thin stream of oil around the edges of the dough, oiling it where it meets the pan. This does make the Bakerita focaccia soft and tender underneath, though, rather than the crisp crust of the Snixy.

mific

I'm signalboosting this multigrain bread recipe

cupidsbow recently posted as it seems that people here might be interested. I haven't made it yet.

fred_mouse

Over on my journal, I've typed up a recipe (with annotations) for Rosemary and Walnut Scones - this is a somewhat simplified recipe compared to the ones I've found in GF baking books.

Notes:

It uses sorghum and maize corn flour, because those are my flours of choice. I assume as long as some amount of 'sticky' flour is included, they'll come together fine
vegan option: replace the butter with oil; if I could get it I'd use macadamia oil; if I couldn't, I'd use rice bran oil.
my jug measure is probably 1.5 cups total

runpunkrun

Our prompt for October is bread!

To fill this prompt, you can:

Slide into the comments of this post and share a link to a recipe, product, or resource and why you like it.
Write up a favorite recipe and post it to the comm.
Post a review of a related product or cookbook to the comm.
Try someone's recipe and reply to their post (or comment) with any changes you made and how it turned out.

Monthly prompts are only for inspiration and not a requirement. You can post whatever you like to the comm whenever you like as long as it meets the community guidelines.

runpunkrun

Pamela's Bread Mix: This bag has all the dry ingredients you need to make one loaf of bread, including a little packet of yeast. You just add water, eggs, and oil, throw it in the stand mixer for three minutes and then squeegee it into a loaf pan. The batter is thick and sticky and stays where it's put, so you'll want to smooth out the top with wet or oily fingers to get a nice, even crust. Maybe even press down the batter around the edges of the pan so that it's lower than the center and creates a domed top when it bakes.

The instructions are the bare minimum—no explanation of how you can tell it's done, or how to store it once it is—but it does give directions for making this bread in a bread maker or an oven. There are also instructions for how to turn this mix into dinner rolls (it's the same, only you bake it in muffin cups), and four variations on the plain loaf: molasses, 3 seed, cheese, and herb bread.

It smells really nice while it bakes and creates a firm loaf with the texture of a quick bread, dense with no chew. It tastes slightly sweet and slightly sour in a way that reminds me of baking soda, but as it includes none, I guess we're going to have to blame the millet, which can give baked goods an earthy, slightly burnt taste.

This is dairy free, easy to make, and probably easy to find (I found it in the "natural" section of my local Kroger analogue), but it doesn't have much flavor and I missed the chewiness I get from breads made with psyllium husk. And I still had to clean up the kitchen afterwards! All in all, I'd rather buy a loaf or, sigh, bake one from scratch.

Current Ingredients: Sorghum Flour, Tapioca Flour, White Rice Flour, Sweet Rice Flour, Brown Rice Flour, Evaporated Cane Sugar, Inulin, Millet Flour, Honey, Rice Bran, Sea Salt, Xanthan Gum, Yeast Packet (active dry yeast).

Pamela's Products are manufactured in a Gluten-Free Certified Facility and peanut-free facility. Their products are produced on equipment that processes tree nuts, coconut, eggs, soy, and milk.

mific

I thought I'd already posted this but no, it was over on my own journal. So here's a bread recipe that doesn't use yeast, and is very dense with nuts and seeds. You can mix up the types of flour, seeds, nuts, etc, as preferred, and according to what you have available. I find that more roughage and texture is best, and makes for a very solid loaf that slices and toasts well - once cooled, very important!

It maybe has more in common with Scandinavian sliced rye breads than with 'normal' wholemeal bread. It's GF and keto, and not vegan.

( Read more... )

nerakrose

Warburton's (UK) has just come out with a new product: soft pittas. I came across them by chance in Tesco the other week, looking for something else, and decided to grab them as they did (through the plastic packaging) definitely seem very soft.

positives:
- they freeze well. I stick them in the toaster directly from the freezer for about 2 minutes, they heat through and soften perfectly
- they have an actual air pocket like a real pitta!! none of that dense flat bullshit from other brands
- hold together very well, easy to cut and fill
- soft!!
- they claim to be high in fibre, without getting too tmi about my digestion about it I would say that's true

negatives:
- needs a bit more salt, it's a bit on the bland side

these are very versatile and I've gone through four packs in two weeks already, I just can't stop eating them. I use them as sandwich bread a lot, I've been wanting a good GF replacement for pågen skærgårdsbrød for a while and this is hitting that sweet spot for me.

runpunkrun

Psyllium husk can add great structure and chew to GF breads, turning bread batter into an actual bread dough that you can knead and shape, but it can also turn your baked goods a sad purple. I discovered this the hard way the first time I used psyllium husk when the Yerba Prima I bought because it was a local company turned my hamburger buns a dismal purple grey. They weren't purple in the cookbook, so obviously this could be avoided, but how? A mystery.

Then, literal years later, A CLUE: I read about "blond" psyllium husk at The Loopy Whisk (UK), but I can't find anything for sale in the US labeled that way.

A few weeks after that I'm scrolling through a recipe for a GF flour blend without rice flour and, through sheer luck, find A LEAD. Based on a recommendation from Fearless Dining, I buy a bag of Anthony's Whole Psyllium Husks, use them in a loaf of sandwich bread and tears, tears (metaphorical) on the side of my face because my bread comes out a lovely yellow color with not a shade of grey to be seen. It looks just like normal bread. Praise the husk!

Anthony's Whole Psyllium Husks are organic, batch tested, and verified gluten free. I bought mine at Amazon.

Do you use psyllium husk in your baking? Do you have a favorite brand that doesn't turn your bread grey? Please share in the comments!

Late Breaking News!

Sources at Wikipedia report:

Seed produced from Plantago ovata is known in trading circles as white or blonde psyllium, Indian plantago, or isabgol.

Which is what Anthony's contains while my Yerba Prima just says it contains "Psyllium." I've cracked the code!

jesse_the_k

The European Schär company, located in South Tyrol, produces a range of gluten-free savory and sweet eating in cheery yellow and blue packages. My recent experience is with two of their crackers.

Schär's Gluten Free Table Crackers are all about the crunch -- the closest I've tasted to Saltines since I quit gluten. They're so fragile I couldn't spread anything on them: the weight of the knife crushed the cracker. That's probably because they're all starch:

corn starch, corn flour, blend of vegetable fats and oils (palm fat, sunflower oil), maltodextrin, rice syrup, modified tapioca starch, soy flour, sea salt, yeast, guar gum, modified cellulose, cream of tartar, ammonium bicarbonate, baking soda, citric acid, natural rosemary flavor. Contains: Soy May Contain: Tree Nuts

On the other hand, they are the perfect thing to crumble in a soothing soup. I've only tasted the plain ones; the multigrain version has some flours with protein (millet, buckwheat, sorghum, flaxseed, poppy seeds) so they could be more elastic.

Schär's Gluten Free Crispbread "Cracker Toast" is indeed crispy crunchy, and not only can I spread jam on them, they stand up to melting cheese in the toaster oven. All structure and taste like absolutely nothing -- seems like just air in there. Well, there's a wee bit of flour:

rice flour, corn flour, sugar, salt. May contain: soy, tree nuts (chestnut)

Schär also sells a multigrain crispbread which could taste of something. I hope it will be a replacement for my pseudo rye-bread buckwheat Pain des Fleurs, which is no longer sold locally.

corn flour, rice flour, teff flour, buckwheat flour, pea fibre, salt, maltodextrin, apple extract, May contain: soy, tree nuts (chestnut)

Schär sell nine types of bread and rolls, as well as corn/rice pastas. Have you tried them?

highlyeccentric

This doesn't come out exactly like naan - looking at my Madhur Jaffery Vegetarian India cookbook which I've recently reclaimed, the texture might be closer to roti. Nevertheless it's delicious - not just because it's the first flatbread other than big shelf-stable lebanese breads or soft tacos that I've been able to eat for many years. My partner, who has a stack of frozen ready-to-heat roti in the freezer, will eat this instead.

I present to you an annotated & slightly tweaked recipe:

( Accessibility notes )

( What you need and what you do with it )

These are tasty but don't keep well. I suspect the wet dough keeps fine, though, so you could make a double batch and reserve more dough for later use.

Becky Excell is a white londoner with a Malaysian-English husband, so I'm very excited by "Quick and Easy Gluten-Free"'s prospects of offering me recipes that are made on things I can obtain in Sydney, use supermarket GF staples where sensible, and might actually cover some of the Aus-standard Asian restaurant and home cooking staples I can no longer eat. So far, however, I have just made naan several times.

mific

This is only slightly in the slow cooking category as the onions take an hour, but the injera bread takes two days to ferment, so...

Ethiopian Red Chicken Stew (Doro Wat)
Source: https://www.sbs.com.au/food/recipes/ethiopian-red-chicken-stew-doro-wat

( Read more... )
---
Injera is an unleavened GF bread, made from teff flour:

Source: https://www.sbs.com.au/food/recipes/ethiopian-bread-injera
( Read more... )

runpunkrun

I made Snixy Kitchen's Focaccia last week and it turned out really great. It looked just like the pictures and had a crispy outside (from basically being fried in oil) and a chewy (yet fluffy!) inside that's the closest I've come to real bread in a long time.

It uses yeast and psyllium seed husks instead of gums, but I substituted psyllium seed powder (by weight, 5 grams) because that's what I had and it seemed to work out fine, and, as a bonus, the dough came together near instantly instead of having to wait for the husks to suck up all that water. Warning: This bread does take about six hours to make, but four hours of that is sitting around time. It has to rise twice.

Before I put it in the oven, I sprinkled the top with kosher salt, garlic powder, and dried oregano, and gave it just a light drizzle of good olive oil since it was already drowning in it. Also it's salty, which I found delicious, but if you're averse you may want to reduce the amount of salt inside.

Next time I make this I think I'll put a parchment sling under it to get it out of the pan easier, and since I used a glass pan, it got pretty crispy on the edges so I might cut down on the initial 425°F cooking time so it's not quite as crispy.

We ate this with pasta and red sauce, and then I froze half of it for another meal. When we had split pea soup this week, I took out the bread to defrost on the counter, then wrapped it in aluminum foil and stuck it in the toaster oven at 300°F for twenty minutes and it was almost like new.

mific

This is somewhere between banana bread and banana cake.

(Gluten-Free, Dairy-Free, Low carb)

Prep Time: 15 mins | Cook Time: 30 mins | Servings: Servings: 15

Source:: https://easyrealfood.com/banana-flour-banana-cake/ (but I've modified it a bit)

( Read more... )

jesse_the_k

Here’s an entirely new processed food!

( very thinly cooked eggs become a food wrapper )

Is there a non-wheat flour tortilla you favor?

runpunkrun

This was new at my library so I thought I'd give it a peek.

Ingredients include:

brown, white, and sweet rice flour
corn starch, corn flour/meal
potato starch, tapioca starch
buckwheat flour
sorghum flour
quinoa flour
millet flour
oat flour
teff flour
flaxseed meal, whole psyllium husks
nuts and seeds

The master sourdough recipe uses buckwheat and oat flour and there's no discussion about how to use anything else. Specific recipes might require one or more additional flours, and there is occasionally a substitute offered for those.

Thompson says you can make most of these recipes vegan through substitutions, as well, but doesn't give specific advice for each recipe, short of naming several that just won't work with substitutions. Instead there's a chart with suggestions for how to replace eggs, dairy products, and meats, but not honey, which is also used.

The introduction covers ingredients, tools, and the basic maintenance of a sourdough starter in a way that isn't intimidating, with general times and expectations for each stage of development. The first recipe, the beginner sourdough loaf, goes through the process in detail with photos for each step, and then each subsequent recipe gives detailed instructions up front for how far ahead to activate your starter and feed your levain before you start baking.

Recipes range from simple white breads to ones with savory or sweet additions, and shaped breads like pretzels, English muffins, and baguettes. There are also a bunch of recipes you can use with the starter discard including crackers, flat breads, scones, waffles, and a pizza crust.

All measurements are in grams (except for teaspoons) and every recipe has storage advice, a gorgeous photograph, and a headnote that describes the item, its ingredients, and often what kind of timeline it requires.

This seems like a good introduction to sourdough baking, and the breads look amazing. Worth checking out if you want to get into sourdough.

blood_of_tiamat

I tried Kim's GF Artisan Bread recipe from LetThemEatGFCake.com and it turned out really well for my first ever homemade loaf of bread. I would be willing to buy this bread if it was available for sale at a store. It's good enough to eat on its own!
( Read more... )

jesse_the_k

serves 4 - 6

prep 15 min
bake 20 min
cool 10 min

Serve hot to enjoy the crunchy crust. Goes stale quickly: reheat next day and smother with great jam. Give to the birds on day 3.

( let's bake cornbread! )

highlyeccentric

I've always had trouble with the texture of savoury muffins, and the whole endeavour got a lot worse when I cut out gluten. I think I mentioned that problem here a while ago, and someone confirmed that muffin papers are a write-off, so I had another stab at it in the bare metal tins, and starting from a different base recipe. Success!

The following is Modified from TheRecipeTinEats

( dietary and accessibility notes )

( What you need and what you do with it )

mific

This is a tasty wrap and I use it to roll up anything savoury, or even for desserts. It's a nifty recipe if you're cooking for one, fast and easy to make in a microwave and the simple quantities are easy to remember. Microwaving it like this means it's easier to get the shape and thickness right, and no risk of it sticking to a pan. But you can also cook it in a large frying pan on medium to low heat, again using a circle of baking paper as below to prevent sticking. If so, just cook it through thoroughly, don't try to turn it.

Time: 3 minutes | Cook Time: 1-2 minutes | Servings: 1

( Read more... )

mific

This isn't paleo but I recently developed the recipe and wanted to share it.

Prep Time: 5 min | Cook Time: 25 min | Servings: 9 buns

( Read more... )

mific

This is something for any Kiwis following the comm, and I think they may be based in Aussie as well, maybe? Anyway, they mailorder.

Crumpets may not be well known in America being more of a British thing, but they're one of my absolute fave winter treats. When I was a kid there was a nearby bakery that made (non GF of course) excellently thick, chewy/crisp crumpets - the square-shaped ones, but in recent years all the supermarkets seem to sell is lighter-weight, less stodgy (and to me, less satisfying) (and of course, still non-GF) ones, mostly circular, but sometimes square. Smaller than the crumpets of old, though.

Then I was randomnly searching the internets for GF crumpets, like you do, and I discovered this LOCAL Christchurch company that makes GF crumpets. https://liberate-foods-nz.myshopify.com/

I've had a couple of deliveries so far, and they're the stodgy, delicious, square crumpets of my childhood, in spades!

Preferences for what to have on crumpets vary, but for me it has to be butter and honey, every time. YUM. Highly recommended!

The only problem is how fast I eat them once a parcel arrives. And one time the idiot courier guy left them at my neighbour's, which was briefly worrying, but the yumminess was eventually retrieved.

Seriously, if you can access these, give them a try. With butter and honey, of course! You toast them (I don't have a toaster but I brown them a little on both sides in a dry non-stick pan).

( pic here... )

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gluten-free eats

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Page Summary

mific - GF Muffins review
rafiwinters - recipe request: bread-machine gluten-free breads +2 comments
fred_mouse - cross post - pan bread
runpunkrun - Recipe: Focaccia Bread from Loopy Whisk +4 comments
runpunkrun - Recipe: Vegan Focaccia Bread from Bakerita +2 comments
mific - Cupidsbow's GF Bread
fred_mouse - Recipe: Rosemary and Walnut Scones
runpunkrun - Prompt: Bread
runpunkrun - Review: Pamela's Bread Mix +2 comments
mific - Multiseed & nut quickbread (very solid) +2 comments
nerakrose - Product Review: Warburton's Soft Pittas
runpunkrun - Tips & Tricks: "Blond" Psyllium Husk +11 comments
jesse_the_k - Schär Crackers +10 comments
highlyeccentric - Becky Excell's gluten-free "speedy naan" +1 comment
mific - Doro Wat (Ethiopian chicken stew) served with Injera bread +2 comments
runpunkrun - Vegan Focaccia Bread from Snixy Kitchen +4 comments
mific - Banana cake with banana flour +2 comments
jesse_the_k - Egg wraps: a tortilla/flatbread alternative +5 comments
runpunkrun - Book Review: Gluten-Free Sourdough Baking, by Mary Thompson
blood_of_tiamat - Recipe Review: Kim's GF Artisan Bread +5 comments
jesse_the_k - Skillet Corn Bread
highlyeccentric - Gluten-free cheese muffins
mific - Three minute (maybe paleo?) keto crepe wrap +1 comment
mific - Random recipe - Cheesy keto buns
mific - Liberate Foods GF Crumpets +3 comments

gluten-free eats

Entries tagged with meal: bread

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GF Muffins review

recipe request: bread-machine gluten-free breads

cross post - pan bread

Recipe: Focaccia Bread from Loopy Whisk

Recipe: Vegan Focaccia Bread from Bakerita

Cupidsbow's GF Bread

Recipe: Rosemary and Walnut Scones

Prompt: Bread

Review: Pamela's Bread Mix

Multiseed & nut quickbread (very solid)

Product Review: Warburton's Soft Pittas

Tips & Tricks: "Blond" Psyllium Husk

Schär Crackers

Becky Excell's gluten-free "speedy naan"

Doro Wat (Ethiopian chicken stew) served with Injera bread

Vegan Focaccia Bread from Snixy Kitchen

Banana cake with banana flour

Egg wraps: a tortilla/flatbread alternative

Book Review: Gluten-Free Sourdough Baking, by Mary Thompson

Recipe Review: Kim's GF Artisan Bread

Skillet Corn Bread

Gluten-free cheese muffins

Three minute (maybe paleo?) keto crepe wrap

Random recipe - Cheesy keto buns

Liberate Foods GF Crumpets

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