Many families struggle with the quest to find a good gluten free bread. Most GF breads are hard as a rock or taste like card board! Well, give this one a try:
Amy Fothergill the family chef and Well Kiddos’ affiliate chef, has a great recipe for you. As a busy chef and mom of 2 young children, Amy is continuously sharing her great recipes with Well Kiddos’ fans.
A side note from the editor (Manu Hipkins):
Gluten intolerance is very common these days. There seem to be links to improved attention and focus in kids who eat gluten free. ADHD is linked to gluten intolerance. Discuss this with your pediatrician if your child exhibits symptoms like:
- bloating after eating
- headaches and migraines
- poor attention
- foggy thinking
OK let’s get ready to make bread:
First off you need to take a shopping list and get some flours to create this mix: (Whole Foods and New Leaf Markets have sales on special flours right now)
- The key to great gluten free baking is using a combination of flours (most of the time). You can buy a mix or simply make your own.
- Some of the better gluten free flours for baking are:
- * White rice
* Brown rice
- These are readily available in various markets throughout San Francisco and the bay area. Two of the more popular brands are Bob’s Red Mill and Arrowhead Mills. You can buy pre-mixed gluten free flour blends but it’s just as easy to make your own.
- Amy Andrews of Amy’s Food Room created this mix which is tried and true:
- * 3 parts Brown Rice flour
* 1.25 parts Millet flour
* .75 parts Tapioca flour
- Parts can be cups but if you are good at math, it’s easy to substitute any recipe with this mix. If a recipe calls for 2 cups of regular flour, use 1 1/4 cup of brown rice, 1/2 cup millet and 1/4 cup tapioca. It might not be exact but it will work. Otherwise, just mix up a batch of the above and keep it handy when you start baking.
- Make sure to use xanthan gum to replicate the “crumbliness” of baked goods. Use 1/2 tsp for every 2 cups of flour.
- Other mixes that work for baking use a combination of other flours
- * 1 part White Rice flour
* 1/2 part Tapioca flour
* 1/2 part Sorghum flour
11. Garbanzo flour works well in corn breads and a combination of brown rice and tapioca makes a great brownie. Don’t be afraid to bake if you eat gluten free. It’s a minor adjustment.
“Throw it all in there ” GF/DF Bread
3 ¼ c Basic flour blend
2 tsp xanthan gum
1 tsp sea salt
2 1/4 tsp regular or quick rise yeast (1 packet)
1/8 tsp ground ginger (this helps preserve the bread; in our house it’s gone by the next day so I don’t need to use it)
1 1/2 c water 120F
1 tsp apple cider vinegar or white vinegar
1 ½ olive oil or vegetable oil like safflower (if you choose another oil make sure it is organic; canola or vegetable oils such as corn oil are gmo)
1 Tbl honey
2 organic eggs, beaten, at room temperature
- Mix flour, gum, salt, yeast and ginger in medium bowl.
- Add water, vinegar, oil and honey or agave to bread maker bowl/pan.
- Add flour mixture, then eggs.
- Turn breadmaker on. Use the Fast or Quick Bake setting, about 60 minutes. Note: GF bread dough looks more like cake batter and it’s very sticky; that is normal. You may need to scrape the corners of the bowl while it’s mixing as the flour can accumulate there.
- When baking cycle is done, immediately remove hot bread from bowl/pan and place on a wire rack. Carefully remove blade from bread. Wait at least 10 minutes before cutting.
To read more about Gluten free recipes, please visit Amy’s webpage.