Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: barley on January 16, 2015, 20:03
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hello cooks
I am still struggling to make gluten free bread ???
pastry cakes biscuits all fine but bread is another ball game
hubby has recently been diagnosed with coeliac disease so have no choice - it is far to expensive to buy so really need to make it :mad:
I make my own wheat bread in bread maker so its not the yeast its something I'M NOT DOING RIGHT !!!!!!!
here's the recipe I use
1 kg Gluten Bread Flour
1 tsp Salt
1 ⅓ tbsps Quick Yeast
4 tbsps Sugar
750 ml Milk
2 tsps Vinegar
6 tbsps Oil
4 Eggs
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My sister is gluten free and she makes the bread mix from Lakeland. She says it is much nicer than anything she can make.
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I have made this for my gluten free sister and it came out well - there are quite a few more unusual ingredients though.
http://www.onegoodthingbyjillee.com/2013/03/finally-gluten-free-bread-that-doesnt-suck.html
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Not made gluten free before is the vinegar nessacery and the amount of yeast is it enough if its not working for you try another recipe how does it turn out ?
chrissie b
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You can get rice bread on prescription for coeliac's as harry has it 8 loaves a month and that for a one year old, he does eat it but its only good really toasted
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Not made gluten free before is the vinegar nessacery and the amount of yeast is it enough if its not working for you try another recipe how does it turn out ?
chrissie b
Yes you need the vinegar because it reacts with other things to help get the rise. Because there is no gluten you have to find other ways to make the dough strong enough to hold any air and put lots of extra air in.
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Thank you just seemed an odd ingreadient .
chrissie b
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Thank you just seemed an odd ingreadient .
chrissie b
Nothing is odd in free from recipes believe me, I am sure its all because in desperation we try anything :lol:
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I read in one Gluten Free recipe book for breads and cakes that the commercially available blends are so different that you have to follow the specific recipe for the particular blend, rather than use a generic or different recipe. The book has some bread recipes in it (which I haven't tried and so can't comment on) which uses mixtures of potato flour, rice flour, etc., not a commercial blend.
Maybe that's part of the issue.
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You can get rice bread on prescription for coeliac's as harry has it 8 loaves a month and that for a one year old, he does eat it but its only good really toasted
he has been getting bread on prescription BQ and as were in wales its free
but theres nothing beats a home cooked loaf and you can add seeds etc to it
I wanted to try one with the oven instead of the bread maker because I don't think it needs all that kneeding that the machine does
the prescription stuff is ok but it takes up room in the freezer
I wondered if bicarbonate of soda might help ?
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What is the problem - is it that it doesn't rise? Bicarb might help.
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Try this if you are doing it in the machine - it is the same ingredients you are using but the ratios seem different. Also check if there is a different setting you could use as it doesn't cook in the same way as normal bread
http://www.dovesfarm.co.uk/recipes/gluten-free-white-bread-for-bread-machines
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yes its the rise I'm having probs with
going to try a yeast experiment with a teeny bit of ingredients as to do a full recipe is an expensive waste when it comes out like a brick :D
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I have made this for my gluten free sister and it came out well - there are quite a few more unusual ingredients though.
http://www.onegoodthingbyjillee.com/2013/03/finally-gluten-free-bread-that-doesnt-suck.html
thankyou RJR That link looks promising