GF/DF/YF/EF Bread Anyone???

[Kari]

Hi everyone,

Well, I have finally gotten to the point that I need to embark on my own bread making. I was shopping for bread makers today, but have decided to attempt making bread by hand first, to see how that goes. Little did I know that it is so difficult to find bread recipes that are yeast free, along with all the other "frees":). I have searched on the internet, as well as on this forum, and can't seem to come up with much. If any of you have a recipe that meets the subject criteria, I would greatly appreciate it, or perhaps you can point me in the right direction???

Thanks in advance,
Kari

[Gabes-Apg]

Kari
rather than try and make bread make savoury muffins or scones.
google 'damper' and check out variants of receipes

if you use Dee's flour mix, baking soda as a rising agent you can make a 'bread replacement'

I bake it in a round spring form tin and cut it into slices (like cake) and freeze the portions.
I make mine with my home made stock, pre-cooked sweet potato and a bit of pre cooked chicken.

it is nicest when it is warm, but you can eat it at room temp (which i have done when travelling for work)

hope this helps

[Linda in BC]

Kari, I haven't tried this but it got rave reviews on the site where I found it. Apparently it can be used for sandwiches too.
Linda

The All Purpose Quick Bread:


First mix:
4 eggs
1/4 cup sugar
2/3 cups mayonnaise
3/4 cup milk
2 teaspoon vanilla extract
Then add:
1 1/4 cups rice flour
1/4 cup sorghum
3/4 cup tapioca starch
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
Mix well for about one minute. Pour into greased loaf pan (batter will be more like cake batter).
Bake in a preheated oven at 350 degrees for 45-50 minutes

[Kari]

Thanks Gabes and Linda - with a couple of substitutions, your suggestions should work - I will try both and let you know how it goes ........

Love,
Kari

[Martha]

Now I have a question. If yeast is used to make the gluten in the flour rise, why do we use yeast in gluten-free bread? Does the yeast interact with other ingredients?

[Gabes-Apg]

Kari
i forgot to mention - dont have expectations of it being like bread, it wont slice etc,

as part of my food stash in my freezer, i always have more than a weeks worth available so i always have something quick to eat when i dont feel like cooking.

good luck and enjoy

[tex]

Now I have a question. If yeast is used to make the gluten in the flour rise, why do we use yeast in gluten-free bread? Does the yeast interact with other ingredients?

Yeast adds those little pockets of air that help to lighten bread. Without them, the bread can get pretty dense. That's why so many of the original commercially-produced GF breads were hard to tell apart from door stops - they didn't contain much air. Even bread made from GF flours should rise a little. (I think - I certainly don't claim to know my way around an oven.)

Actually, all grains contain their own form of "guten". Unfortunately, they just aren't as "glutenous" as wheat gluten, and therefore, not as good for baking bread. They should still respond to yeast, though. The type of yeast may matter, but I don't recall seeing any yeast varieties specially formulated for GF flours.

Hopefully, someone who actually knows what she's talking about will respond to your question, because I'm just guessing.

This the yeast that used to come with GF bread mixes from Breads From Anna

http://www.redstaryeast.com/products/pr ... id=2&pid=4

I say "used to come with" because I haven't ordered any bread mixes in probably at least 6 or 7 years. For all I know, this may still be the yeast that they send with their mixes. It appears to me to be ordinary dry yeast.

Tex

[Linda in BC]

Hi Martha:

Absolutely, yes, the yeast is used to make the whole dough rise in bread, not specifically the gluten. So that does not change for GF bread. What is different in GF bread is the kneading. Kneading is done on regular bread to "develop" the gluten which is what gives regular bread its fibrous texture. That is why you only mix muffins a tiny bit, just enough to moisten the ingredients because you don't want to develop the gluten or they will be tough. Cake batter is beaten a bit to give it a slightly tougher texture than muffins but not so much as bread.

I may be wrong, (in light of Tex pointing out that all types of flour have some gluten) but I figured gluten free flour doesn't need kneading as it has so little gluten in it. I would imagine the type of flour would make a big difference.. for example, buckwheat flour has a texture more similar to wheat flour than does rice flour. Perhaps breads with buckwheat and similar flours would benefit form the kneading. I will have to experiment.

Linda

[tex]

Linda,

I'm sure you're right - GF flours don't need kneading, because the type of gluten they contain is still gummy, but kneading it is not going to enhance it's baking characteristics. That's why you don't knead cornbread - corn gluten will make "cake", but not "bread".

Tex

[Gloria]

Kari,

I also tested positive for yeast through Enterolab testing. I avoided yeast for a couple of months afterward, and during that time I tried making GF bread without it using recipes I found online. I was never successful. You may have better luck. The loaves were tough and never rose high. I gave several loaves to the squirrels, and as you know GF flours aren't cheap.

Tex has written that, in his opinion, we only test positive for yeast when we have an active yeast infection, so after avoiding it for those few months, I resumed eating yeast breads. JoAnn mentioned that she also tested positive and is able to eat yeast breads.

The bread recipe I use doesn't require kneading because it's not possible to knead GF bread dough. But it does call for two risings, similar to regular breads. I've made it enough to know when it is "stringy" enough when I mix it. I believe that the stringy quality is giving the dough elasticity. I'm not sure which ingredient gives it the elasticity: egg replacer (I now use arrowroot mixed with very warm water), gelatin, xanthan gum or all of them.

My loaves are pretty airy and rise well, though the texture is fairly coarse and the slices are pretty crumbly. It looks like you can eat eggs, so that will help with the texture. I recently made a loaf using the Breads by Anna mix, and it had consistency similar to a typical gluten loaf. The mix contained sorghum, as I recall, and I reacted to it, so I haven't made it again.

Dee sent me a recipe for making yeast-free bread a couple of years ago. I never made it, but I can see if I still have it and send it to you.

Gloria

[Kari]

Hi Gloria,

Yes, I remember Tex explaining about the yeast intolerance "going away". I don't think I'm healed enough yet to tolerate it (still waiting for Norman), so I'm just too chicken to try it at this point in time. Also, even though I tested negative for eggs at Enterolab, I don't seem to tolerate them. I've tried twice lately, with one egg in the morning, and both times I got very nauseous. I've wondered if I will be able to tolerate them in baked goods, but again, my healing is still so tenuous that I'm afraid to experiment. All that said, I'd very much appreciate if you can find the recipe from Dee's kitchen. I've searched there myself, but have not come up with anything. I'm willing to eat "doorstops" at this point in time, as long as it is BREAD :). Thanks for your help.

Love,
Kari

[Gloria]

I'm so sorry that you haven't seen Norman yet. I hope he shows up soon.

I found the link to the recipe:

http://www.celiacchicks.com/2009/01/glu ... bread.html

I hope it makes a great-tasting loaf!

Gloria

[wonderwoman]

When I bought my bread machine I went to the internet for help. I found this site and bookmarked it.

http://www.breadmachinedigest.com/begin ... ctions.php

It has anything you need to know about making bread in a bread machine, milling your own flour, storing and testing yeast. However, it really doesn't address GF flours.

I found this note on another site

Gluten-free bread dough does not form a smooth ball like wheat flour dough. It more closely resembles whipped potatoes and doesn't always mix up well in a bread machine unless you watch it and assist it with a rubber spatula occasionally.

This next site gives step by step instructions for making GF bread in the oven along with pictures and Elizabeth Barbone's simple bread recipe. She doesn't believe in the packaged bread mixes.

http://www.seriouseats.com/recipes/2010 ... ecipe.html

I found this interesting

This recipe only uses two specialty gluten-free ingredients: brown rice flour and xanthan gum. "Why use xanthan gum?"
Simply put, you need xanthan gum because you don't have gluten in the dough. Gluten, which comes from the Latin word for glue, provides elasticity and strength to traditional wheat-based doughs. If you've ever kneaded dough or watched someone throw pizza dough over their head, you've witnessed the stretchiness of gluten in action. Without this rubber band-like protein, gluten-free bread dough is lacking the essence of what gives bread structure.
Enter xanthan gum. While I wouldn't go as far as calling xanthan gum a gluten replacement, it does prevent gluten-free bread from collapsing in on itself. Made from a microorganism called xanthomonas campestris, xanthan gum becomes very viscous and sticky when combined with water. It doesn't have the same rubber band-like properties of gluten but it does a good job providing structure to gluten-free breads. If you accidentally omitted it, you would have a very short, very dense loaf of bread.

I eat very little bread. Therefore a loaf in the freezer lasts a long time. Every time I bake a loaf I have to re-read the instructions.