Good Morning,
There is a gluten free bakery not far from my home, where I get bread, but it is very expensive. I have a bread machine (hiding somewhere in the basement), and would love a good, safe bread recipe. Does anyone have a favorite bread machine recipe?
Thanks,
Lori
Bread recipe please
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Lori,
I tried making my own bread and nothing ever came out that good, so I just buy Rudi's. It's pretty good (toasted), especailly with tuna salad in it or chicken salad. Jelly on top is good. I don't eat much bread at all so this serves the prupose.
Sorry, I am not much help, but I'm sure there are plenty of people out there who have had more success than me.
Nancy
I tried making my own bread and nothing ever came out that good, so I just buy Rudi's. It's pretty good (toasted), especailly with tuna salad in it or chicken salad. Jelly on top is good. I don't eat much bread at all so this serves the prupose.
Sorry, I am not much help, but I'm sure there are plenty of people out there who have had more success than me.
Nancy
I just downloaded the cookbook "Learning to Bake Allergen Free" by Colette Martin (it was only 2.99 for Nook)
I have not tried any of the recipes yet, but I like how she gives ideas for substituting ingredients. There are bread recipes but none for the bread machine.
I have not tried any of the recipes yet, but I like how she gives ideas for substituting ingredients. There are bread recipes but none for the bread machine.
Donna
Diagnosed with CC August 2011
Diagnosed with CC August 2011
I sometimes eat Udi's for toast so I can spread almond butter and a little jam on it. They also make raisin bread that is very yummy toasted with coconut oil spread on top. Udi's bagels are not bad either. I sometimes eat half with a fried egg on top.
The easiest kind of baking is the stuff you can make that has no yeast ( quick breads like pumpkin and zucchini…). Shortbread and piecrust comes out pretty good also. I am bking two GF/DF pies tomorrow :)
Leah
The easiest kind of baking is the stuff you can make that has no yeast ( quick breads like pumpkin and zucchini…). Shortbread and piecrust comes out pretty good also. I am bking two GF/DF pies tomorrow :)
Leah
Thanks everybody. I just looked at the Bob's Red Mill mixes. I will try some of them, one at a time of course!! I was never much of a baker, but things change. I now cook every day, something I really did not do often. A few new cookbooks will be helpful.
And for all of you here, I am thankful.
Lori
And for all of you here, I am thankful.
Lori
Don't forget about Dee's Kitchen! You might have to go through lots of posts, but I think you'll find quite a few recipes for bread machines. I tried a few search options and unfortunately couldn't see how I could narrow down a search for you. Anyway, in 2010 Dee gave me this recipe, which is now my "go to" bread. I double it and make 2 loaves and freeze most of it. Toasts beautifully. I don't quite know how you'd adapt it for a machine. I agree about cost of GF bread, although if you're near a Costco they have some options. Good luck, Beverly
Good Soft Sandwich Bread Recipe:
1 -1/8 cup Garbanzo Bean flour (Bob's Red Mill brand, if you have access to it) or you can use Sorghum or Amarath flour
1 cup cornstarch
1 cup + 1 Tbsp tapioca starch flour
3 1/2 tsp xanthan gum
1 1/2 tsp salt
3 Tbsp brown sugar
1/4 tsp cream of tartar
3 eggs, lightly beaten (let the eggs sit at room temp for a while)
1 -1/8 cup warm water (temp of water between 100-110 degrees)
3 Tbsp vegetable oil
2 1/4 tsp active dry yeast (1 package Red Star)
Preheat oven to 375 degrees F.
Combine all of the dry ingredients, including yeast, in a medium size mixing bowl.
Mix thoroughly on medium or low setting.
Combine lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are blended.
Pour wet ingredients into the dry ingredients and combine with stand mixer on medium speed (Use paddle) for 2 minutes.
Transfer into a 9 x 5-inch lightly greased loaf pan or to a muffin pan for rolls.
Cover with plastic wrap, and let rise until at least double size (approximately 45 to 60 minutes).
Remove plastic wrap and place pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon (15-20 minutes for the rolls).
Turn the loaf or rolls out onto a wire rack and allow to cool.
Good Soft Sandwich Bread Recipe:
1 -1/8 cup Garbanzo Bean flour (Bob's Red Mill brand, if you have access to it) or you can use Sorghum or Amarath flour
1 cup cornstarch
1 cup + 1 Tbsp tapioca starch flour
3 1/2 tsp xanthan gum
1 1/2 tsp salt
3 Tbsp brown sugar
1/4 tsp cream of tartar
3 eggs, lightly beaten (let the eggs sit at room temp for a while)
1 -1/8 cup warm water (temp of water between 100-110 degrees)
3 Tbsp vegetable oil
2 1/4 tsp active dry yeast (1 package Red Star)
Preheat oven to 375 degrees F.
Combine all of the dry ingredients, including yeast, in a medium size mixing bowl.
Mix thoroughly on medium or low setting.
Combine lightly beaten eggs, warm water, and oil in a separate bowl and whip with wire whisk until all ingredients are blended.
Pour wet ingredients into the dry ingredients and combine with stand mixer on medium speed (Use paddle) for 2 minutes.
Transfer into a 9 x 5-inch lightly greased loaf pan or to a muffin pan for rolls.
Cover with plastic wrap, and let rise until at least double size (approximately 45 to 60 minutes).
Remove plastic wrap and place pan in preheated oven. Bake for 35-40 minutes or until the loaf sounds hollow when tapped with a spoon (15-20 minutes for the rolls).
Turn the loaf or rolls out onto a wire rack and allow to cool.
I haven't tried baking bread, but I'll vouch for the quality of King Arthur Flour products. They are great. If you want GF, DF, SF pancakes or waffles, from a store-bought mix for example, they are the only game in town. Their mix will turn out superb pancakes. I haven't tried any of their other products, but they always get great reviews.
I came close to ordering a Zojirushi Virtuoso bread machine from them a few weeks ago, because it has a GF cycle, and they were offering free shipping. From what I can gather, the Zojirushi machines are among the best. But I finally decided not to order one, because I haven't eaten bread in so many years now that I probably wouldn't use it enough to justify the cost.
Tex
I came close to ordering a Zojirushi Virtuoso bread machine from them a few weeks ago, because it has a GF cycle, and they were offering free shipping. From what I can gather, the Zojirushi machines are among the best. But I finally decided not to order one, because I haven't eaten bread in so many years now that I probably wouldn't use it enough to justify the cost.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Leah,
Being inherently lazy by nature, I just use the whole box and cook 'em all while I'm at it, and freeze the extras in Ziploc bags. That way the next time I crave pancakes, I just thaw them in the microwave and then throw 'em on the griddle for a couple of minutes (a couple of minutes before the bacon has finished frying), and I save a lot of extra work. Since I always cook breakfast on a fairly large griddle anyway, when I'm making the pancakes, it will hold most of them at one time, so it doesn't take long to finish the job (in only two batches).
As long as I don't overdo the microwaving (only use it to barely thaw them), the quality seems to be just fine. The first time I tried to use frozen pancakes, I tried to thaw them and then reheat them in the microwave, and they seemed a bit tough that way. By doing the reheating on the griddle (and letting them soak up a bit of bacon grease), they taste great to me (of course I'm more of a gourmand, than a gourmet.
)
Tex
Being inherently lazy by nature, I just use the whole box and cook 'em all while I'm at it, and freeze the extras in Ziploc bags. That way the next time I crave pancakes, I just thaw them in the microwave and then throw 'em on the griddle for a couple of minutes (a couple of minutes before the bacon has finished frying), and I save a lot of extra work. Since I always cook breakfast on a fairly large griddle anyway, when I'm making the pancakes, it will hold most of them at one time, so it doesn't take long to finish the job (in only two batches).
As long as I don't overdo the microwaving (only use it to barely thaw them), the quality seems to be just fine. The first time I tried to use frozen pancakes, I tried to thaw them and then reheat them in the microwave, and they seemed a bit tough that way. By doing the reheating on the griddle (and letting them soak up a bit of bacon grease), they taste great to me (of course I'm more of a gourmand, than a gourmet.
)Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
-
ladyathome
- Adélie Penguin
- Posts: 101
- Joined: Thu Feb 14, 2013 10:08 am
I just got this recipe from a friend for these rolls...she has made them and says they are amazing! She was having a special event at her church and a chef taught her to make them for the event. I just got the recipe last week, but I will try over the holidays! If anyone make it, I would love to know how it turns out for you!
CHIPA BREAD
4 cups Tapioca flour
¾ cups Corn flour
½ cup unsalted butter, softened
4 eggs
2 tsp salt
2 cups shredded Gruyere cheese
½ cup grated parmesan cheese
1/3 cup orange
1/3 cup milk
Beat butter and eggs together. Stir in cheeses. In separate bowl mix flours and salt. Mix, flours and liquids into the butter and egg mixture. Knead slightly. We didn’t even use a mixture when I learned to make this—we just mixed it by hand.
You can roll out and cut with a ½ inch cookie cutter or shape into logs and freeze. Partially defrost and cut into 36 slices. Bake at 365 F for 15 minutes.
CHIPA BREAD
4 cups Tapioca flour
¾ cups Corn flour
½ cup unsalted butter, softened
4 eggs
2 tsp salt
2 cups shredded Gruyere cheese
½ cup grated parmesan cheese
1/3 cup orange
1/3 cup milk
Beat butter and eggs together. Stir in cheeses. In separate bowl mix flours and salt. Mix, flours and liquids into the butter and egg mixture. Knead slightly. We didn’t even use a mixture when I learned to make this—we just mixed it by hand.
You can roll out and cut with a ½ inch cookie cutter or shape into logs and freeze. Partially defrost and cut into 36 slices. Bake at 365 F for 15 minutes.
This conversation reminds me of a conversation my 19 year old daughter and I had recently when I asked her which food she missed the most. She told me pancakes, and I agreed. Really, I think we both miss the lazy Saturday mornings with her brothers at home when we would have a big platter of pancakes, eggs, and laughter. Neither of us would go backwards, but it's interesting how we connect food with our lives. :-)
Kathy
Kathy