FINALLY !!! EASY YUMMY WHITE BREAD !!!

Ingredients :

Starter :

1 1/2 c. warm water
1 T. white sugar
2 T. instant/bread machine  yeast

~ mix all ingredients in a cereal sized bowl
set aside


Dry ingredients:
3 c. (see the best gluten free flour for baking recipe in this blog)
2 tsp. xanthan gum (in addition to the xanthan gum already in the flour )
4 tsp. baking powder
1 tsp salt
3 T. white sugar

~whisk ingredients together in a large mixing bowl and set aside

Wet ingredients:
2 eggs
1/4 c. olive or canola oil
2 tsp vinegar
~ whisk together in a medium sized bowl
combine with yeast mixture after it bubbles up

Combine:
~wet ingredients into dry ingredients
Mix for three minutes with heavy duty stand mixer or hands
Dough will be sticky
Spray a 5x9x2 or 1.5 L bread pan with Pam
Scrape the dough into the pan
Wet your hands and mold into the shape of a loaf
Allow loaf to rise in a warm spot covered with a clean dishtowel for 30-40 minutes until just over the

edge of the pan.
Place in a preheated 375  F /190 C oven on the middle rack for 20 minutes.
Remove from pan and let cool on a breadboard
ENJOY!!!

GF bread is really not very good past day 2.. it never lasts that long here...
For storage , when cool,  cut bread into slices and flash freeze on a cookie sheet for 15 mins.
Store in a Ziploc bag or airtight container and use slice by slice.

pizza...yum...bread mix yuck..

Well the Celimix rice bread mix as a a bread was an EPIC FAIL at my house (no offence) BUT as a pizza dough it was enjoyed by all!!!  I mixed the recipe as printed on the bag..let it rise for a little bit (about 20 mins) and then used Pam cooking spray on my new pizza pans (a little splurge) and spread the dough (with copious amounts of rice flour on my fingers...)  added prego sauce and gluten free pepperoni (Freybe's) for our little people and salami (Freybe's gf), peppers, and extra cheese for ours...I tried cooking it for 10 mins but it was still a bit mealy so I put it back on for 10 more mins. at 350 degrees Fahrenheit /170 degrees Celsius...YUM  my 5 year old ate 4 pieces!!! All of the children were excited to have PIZZA again!!! On another note...I was reminded by a special friend ...NOT to focus on trying to find substitutes for my faves from my glutenous past...but to focus on fresh new foods for our healthy future :)  Thanks Sheri <3

Bread that tastes like bread ??? Success???

Yesterday I decided to try yet ANOTHER bread recipe..I picked up some new all purpose flour from the new gluten free bakery...I think it's base was brown rice flour so the bread turned out a light purplish grey colour..with specks in it that looked like kiwi seeds...but when my second youngest (the reason for our switch away from gluten) said WOW!  It's BREAD!!!  I knew it would be a hit...I have a few more to try and who knows what it will be like now that it is cold...but she identified it as bread...so here is the recipe...

Tolerable bread: 

If you don't have a bread machine, preheat your oven to 325 degrees.

• 1 Tbsp. active dry yeast
• 1 Tbsp. sugar
• 1 ½ c. water (hot tap water, but not too hot, or the yeast will die)
• 2 ½ cups Gluten-Free All-Purpose Flour Mix
• 2 tsp. xanthan gum
• 1tsp. salt
• 2 eggs 
• 1 ½ Tbsp. oil
• 1 tsp. white vinegar
• 
  
  1. Mix the yeast and the sugar in a small bowl. Blend with a fork and set aside until it starts to bubble...about 5-10 mins.
  2. Combine the flour, xanthan gum and salt in a large bowl, making sure it's well blended.
  3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.
  4. The yeast should be bubbly by now, so you can add all of your wet ingredients to the flour mixture. Stir until all ingredients are well mixed. You don't need to knead this dough. You'll notice with gluten-free mixes, it's more of a cake-like consistency.
  5. If you have a bread machine, you can dump it in there at this point and cook on the 80 minute setting. You don't need the paddle. If you don't have a bread machine, place the bowl in a warm place with a towel over it.  Let the dough rise for about 45 minutes or until it doubles in size. Then place it in a loaf pan and cook until a toothpick comes out clean, about 40 minutes.
  Add butter and ENJOY!!!
  Today I will try this recipe and another using regular gluten-free all purpose flour..

The quest for bread that doesn't taste like gritty playdough...

I guess the key to gluten free living is to change my thinking somewhat.  I can NOT try to make my diet the way it was by finding gluten free substitutions...as I have been doing...I need to start a journey with gluten free recipes and learn a new way to cook and live ...leaving my old ways behind...Here is the story of my ongoing quest for tolerable gluten free bread...
     I started out by trying those breads in the freezer section of the grocery store...ewwww...except for Udi's hot dog buns..toasted they are heavy but CLOSE to the real thing...and the okay  bagels from Glutino...again they MUST be toasted..
     Then I went onto bread mixes...also hugely disappointing ...except for Celimix bread mix which isn't very good for bread but definitely YUMMY for pizza crust!!  I made the bread recipe following the package directions and after letting it rise, drenched my fingers in rice flour and spread the dough on a pizza pan...it is VERY sticky and has a consistency of thick toothpaste but with the flour on my fingers I spread it and then added Daddy's special spaghetti sauce...(see recipes),  cheese and Grimm's gluten free lunch meat (salami, pepperoni etc...) and Mozzarella cheese...My family LOVED it!!!
     Next I started surfing the net for the "best bread recipes"...the $45 hot dog buns was the best bun type recipe so far...tolerable and even yummy right out of the oven...not so good two days later....I tried a few others but have not been pleased...ONE.. I didn't even eat :(   I have started to notice the the old school gluten free people try to avoid potato and tapioca flours and go more for the starches...some recommend psyllium husk be added and many make their own all purpose flour blends...
     I even drove many miles/km out of my way to find a bakery ...one bakery said gluten free but when I got there I found that she meant wheat free...not necessarily gluten free...only wheat gluten free...WHAT???   the other bakery (just opened two days before) only had baked goods so far..but WOW! cupcakes that would rival any other cupcake and brownies that were perfect!!  I purchased some of their all purpose flour and went in search of more online recipes...sigh...why cant my middle daughter eat rice cakes???