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gluten-free bread advice needed

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Kroha's picture
Kroha

gluten-free bread advice needed

Hello everyone,


I am wondering if I can get help with a yeasted gluten-free bread recipe.  My son just started an outdoors program during which the kids are supposed to help bake bread in wood fired oven.  There are children in the program with allergies to gluten, nuts (my son), eggs and dairy, and as a bread-baker I (perhaps foolishly) volunteered to figure out a recipe for some bread for them to bake that would be suitable for all children.  I found this recipe (see below) on-line, and it was described as outstanding and nutritionally good for being gluten-free.  Problem is, it includes eggs.  I want to figure out a modification, but I do not have any experience with gluten-free breads.  Can someone help me out?  As I mentioned, no eggs or dairy can be used in the dough.


As a sidenote, I saw some references to gluten-free sourdough on this forum, but the recipes looked involved and I am afaraid I do not have the time to figure out all the tricks.  But if you know of a simple way to make a gluten-free sourdough, I would love to know too!  The amount of added starch in the yeasted formulas is somewhat scary to me.


Thank you in advance!


Kroha


 


GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar

Preheat the oven to 200F.

Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.

Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.

Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.

Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.

This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

clazar123's picture
clazar123

I would definitely experiment before you have the kids try it but I'd try just leaving the eggs out and increasing the water.


I seem to remember flax seeds being boiled in water to a gel and using that as an egg substitute-some googling is called for on that topic. There is already flax in the recipe.If leaving the eggs out made an unacceptable loaf, perhaps try the flax "gel" idea with some or all the flax seeds in the recipe.


The following link has a similar recipe and the author sounds like she has made this bread a lot as she is very comfortable talking about variations.


http://www.associatedcontent.com/article/232719/allergy_bread_recipe_glutenfree_caseinfree.html


Please note her comment about corn allergies and xanthan gum.


This next site had an interesting observation that using light ,medium and heavy flours makes the best gluten free bread. Take a look:


http://aprovechar.danandsally.com/?p=228


Have fun!


 

Mini Oven's picture
Mini Oven

in a wfo, it doesn't have to be bread.  I find the bread idea to be a little off, there are much more tastier and healthier foods out there that can also be baked in a wfo.  Simple things like potatoes (wash, prick and rub with salt first or slice into wedges) squashes (any number of ways) and how does your son rank with chestnuts?   Baked apples are interesting and tasty done in a wfo and no one has to worry about eggs, gluten, milk or nuts. 


I find it easier to teach the kids what they can easily eat than trying to change something they will always have to be nervous about.  How about a meat dish?   Most of the kids will be ripping apart their bread but a roasted chicken with potato wedges on the sides sounds awful good to rip apart too!   (I like to cut it thru the breast and press it flat.)


Or how about teaching them how to make rice in a wfo?  Be sure to get a good quality rice. 

Renee B's picture
Renee B

Why not just use egg replacer?

allergeena's picture
allergeena

Hi Kroha:

Check out Carol Fensters Cook Book 1,000 gluten free recipes she's got it right. There's a recipe for Italian bread in that cook book that is egg free. I had great results with her flour mix and her recipes.


I'll try the flax gel or chia gel and let you know my results.


Take care