I realize that many individuals with food allergies have a definite wheat allergy. For me the wheat allergy diagnosis back in 2000 along with being told to avoid barley and oats because of allergies and the possibility of molds, I found it very difficult to bake or buy breads and crackers. To work around these limitations, I found myself baking gluten-free. And I could not use corn products (corn starch, corn syrup, cornmeal or flour) because of a severe allergy on my test as well.
My first trip to a Health Food store out-of-town netted me with a gluten-free cookbook by Bette Hagman, rice flour, tapioca flour and potato starch (the three flours used to make her gluten-free flour mix) along with a few other ingredients for my first attempt. In the beginning I was making gluten-free crackers, English muffins and hamburger buns. It was challenging but I was doing it. Drat! Then I realized that I wasn’t supposed to be using yeast! That eliminated all three of these new-found recipes.
This realization drastically curtailed my bread and cracker baking. I tried purchasing yeast free rice breads but they tasted like cardboard. I read through yeast free cookbooks. I wish I could tell you how many or which ones I read other than “Feast Without Yeast” (still available on Amazon) but that is the only one I can remember and I gave away everything I had when I moved into this house. I do have a recipe that I used which was saved in my computer. I don’t know where it came from but I did make substitutions. This is more of a quick bread, and for me, this bread was best when sliced and toasted. Guar gum or Xanthum gum work as a binder. Gelatin or Agar Agar (a form of sea weed used sometimes as a thickener in puddings) helps with moisture and bread texture.
YEAST FREE BREAD
2 cups of flour (1 cup brown rice, 2/3 cup potato flour, 1/2 cup tapioca flour)*
2 tsp. Guar Gum (Xanthum gum can be used if you don’t have a corn allergy)
2 tsp. Baking Powder
1/2 tsp. Gelatin or Agar Agar
1 tsp. Salt
3 tbs.sugar or honey (probably could use agave)
2 eggs or egg substitute
1 cup milk or rice milk (all though I am sure you might be able to use soy or almond milk)
1/2 cup melted butter or oil
Mix dry ingredients and liquid separately. Combine and pour into greased loaf pan. Bake at 375 degrees for 35 – 45 minutes.
*I do know that I tried different gluten-free flours including Garbanzo Bean in my original baking. Optional/I have made this for my daughter adding cinnamon/sugar mixture and raisins.
On July 25th I posted an E-Z tortilla recipe and promised to try it again. I apologize for not having tried it yet. I have been battling a sinus infection and haven’t had the desire to do much experimentation in the kitchen. I am going to give it a try this weekend and let you know how easy it was for me to make. I may have some non-wheat flours in the cupboard that I can try it with. I also plan to make this yeast-free bread again to use as breakfast toast and I have been wondering how it would work in French Toast.
I would appreciate hearing of any successes you may have had with cooking/baking gluten-free. If you have any cookbooks to recommend, please do so.