That being said I need a formula for gluten free bread. I want to let my sons girlfriend know she is excepted. Smile...
I honestly suggest that for best "acceptance" results you make your best usual bread only, but make very sure that anyone who's not eating any bread will still have an attractive balance of choices and not feel as if anything was wrong or defective about what they ate, compared with what everyone else ate. Misguidedly assuming that everyone will get to like bread somehow - it's easy for that to happen, when you really enjoy making bread.
But if you do go for the gluten-free, do yourself a favour if time permits: Whatever the recipe is, bake a practice loaf. You never know. 🙂
Stated differently: If you've become famous like "Seriously, you have to try his bread!!", then yes you're kind of obliged to pull out all the stops at least once. But if it's not quite like that, then... well, bread (even if it's gluten-free) is kind of about you, and acceptance has a considerable component of making it be about her instead.
Dare to be boring.
Are delicious and go with lots of different things. You can add cheese and jalapenos, or honey, or just a little salt and buttermilk. I like to use a 50-50 mix of cornmeal and masa harina de maize to give them the fragrance of freshly-made tortillas. Depending if she is allergic or just sensitive (gets indigestion) you may or may not need to use special gluten-free ingredients that have been processed in a facility that doesn't process gluten-containing stuff.
Here is my favorite recipe:
Buttermilk & Masa Cornbread / Muffin / Pancakes
This delicious cornbread batter uses masa harina de maiz as a portion of the fine-ground flour, which gives a lovely fragrance of fresh tortillas. To bake as sweet muffins or as a cake, add 2/3 cups more sugar. To bake as cornbread, use a preheated cast iron skillet to get a crisp crust on the bottom.Dry Ingredients:1 1/3 cup finely-ground corn flour or masa harina de maize1 1/3 cups regular cornmeal1 TBSP sugar1 TBSP plus 1 tsp baking powder (or you can sub 1 heaping tsp baking soda only if you use buttermilk)1 1/4 teaspoons saltWet Ingredients:2 large eggs4 TBSP grease, butter or oil for the batter2 cups buttermilk or sweet milk. Method:Preheat oven to 450 F.
Note for cupcakes or muffins, bake at 425 F for about 12 minutes. Note for pancakes: the batter needs slightly more liquid. If it takes a long time to make all the batches of pancakes and the batter is getting flat, add a little more baking powder to the batter to give it a boost. adapted from bonappetite.com
If you want a serious GF baking challenge, which could also be fun, this looks good. I have not made it!
Gluten free bread is an oxymoron. Like alcohol free ethanol.
You have to take a pretty narrow definition of bread, for this to be true. Of course gluten-free wheat isn't happening, but not all bread has to be wheat.
However... Just because bread can be made with all kinds of different things, it doesn't guarantee that that bread is any good. I'd much rather have something that's really good but isn't bread, instead of having bad bread.
Please make sure you understand her needs before baking for her and extend your kind thoughtfulness in non-food ways.If she is celiac, just making food for her in a kitchen where flour lives can cause problems.Ask her what would work and what would not. She will really appreciate that.
try this, I've had good success and tastes good too.
170 grams water
7 grams active dry yeast
170 grams millet flour
150 grams tapioca starch
28 grams sugar
2 tsp xanthan gum
1/2 tsp baking powder
150 grams eggs(3 or so)
15 grams vegetable oil
1 tsp apple cider vinegar
Mix all the wet ingredients together and all the dry ingredients together separately. Combine both and mix, don't over do it, it just needs to all come together without lumps etc.. It will be the consistency of smooth cake batter.
spray a 5x9x2 and 1/2 inch pan with some non stick and let rise. It needs to just crest the top of the sides and have a bit of rounding on top. Dont place anything over it because if you break the surface tension it will basically deflate into a brick.
Bake in a 325-350 F oven until you can use a toothpick and it comes out clean, usually around 200 f or so.
Thanks for the recipes.
That is every sound advice and I will follow your suggestion. Thanks very much. My son sent me a photo of some pies at a local farmers market and mentioned they really like this stands GF bread. I am hoping she is only sensitive or even just following the fad! You see I love a challenge. Smile...
That's a good point. There's quite a bit of faulty reasoning from people who just follow the fad, and if the fad-subscribers eat gluten, nothing bad happens at all... BUT their imaginary condition inappropriately casts doubt on people who legitimately can't touch the stuff or else they get very sick. An unfair mess. I hope everything turns out very well.
I made this all the time. It was really good. As someone else suggested, make a trial loaf or two first. And don't expect it to rise the same or be as light as wheat bread. It is, hands-down, much better than anything else I ever bought in the stores.