Does anyone know any good gluten free recipes, especially bread?

Get in touch with the coeliacs society, they will give you good gluten free recipes for bread,Several companies sell gluten free flours, on the pack which usually contains a sachet of yeast there is usually a recipe with easy to follow instructions, my own favoutite recipe is for soda bread





One pack Juvella fibre mix


14 fl ozs milk


2 tblsps lemon juice


1 tsp. cream of tartar


1 tsp bicarbonate of soda





empty pack into mixing bowl, add cream of tartar and bicarb, mix togethr well while dry., add lemon juice to milk to sour it(a tblsp of vinegar may be used instead) mix all together , I use an electric hand mixer to do this, when well mixed and aerated place mixture on a lightly greased baking tray, shape like a cottage loaf,lightly cut a cross in the top, put into pre heated oven gas mk. 6, it should take about 50 mins or its done when it is a lovely golden or deep brown ,depends on your taste.........This is well worth the trouble !Does anyone know any good gluten free recipes, especially bread?
Try these websites. There are some good gluten free bread recipes on each one:





http://www.csaceliacs.org/recipes2.php?c鈥?/a>





http://www.glutenfreegoodies.co.nz/Glute鈥?/a>





http://www.glutenfree.com/info/Recipes_O鈥?/a>





Here's a great supermarket-style white bread recipe (I included the website below. There are tons of gluten free recipes on this site too...not just bread):





Gluten-Free White Bread - Almost Supermarket Style!


Recipe #226855





Inspired by Carol Fenster's Bread recipe, this gluten-free (and now dairy-free) bread recipe is wonderful. Not too dry, soft but not crumbly, and with just enough flavour, this is perfect for sandwiches. It can also make a french style bread if you skip the rising stage.





2/3 cup sorghum flour (also called juwar flour)


2/3 cup cornflour or potato starch


7 tablespoons tapioca flour


3 1/2 tablespoons maize flour (masa de harina)


6 g active dry yeast (not rapid rise)


1 tablespoon sugar


1 cup of 40 degrees celsius water (minus three tablespoons if using whole eggs)


1 cup cornflour or potato starch


1/4 cup soymilk


2 teaspoons xanthan gum


1 1/2 teaspoons salt


1 tablespoon vegan margarine or butter


3 whole eggs, beaten (if reducing the water) or egg whites, beaten


1 teaspoon vinegar (cider, white or rice)





To test your yeast before starting, mix the yeast, sugar and water in a bowl. Let stand for about five minutes, till it's foamy.





In a large bowl mix the first four dry ingredients (sorghum flour, cornflour/potato starch, tapioca, maise flour) and use a mixer at low speed to throughly blend the dry ingredients. This creates a basic gluten-free flour mix.





Measure out two cups of the basic flour mix. (Any left overs can be saved for other uses) To the two cups of flour add: the cornflour (or potato starch), Xanthan Gum, and salt. Again use the mixer at low speed to throughly combine the dry ingredients.





Now add the yeast mixture, margarine (or butter), vinegar, soy milk and three whole eggs (or egg whites if you prefer). Beat the mixture on high for two minutes to create a soft runny batter.





Use a non-stick (or grease and flour) a 8 1/2'; x 4'; bread loaf pan. Fill the loaf pan with batter and allow the batter to double in size.





Pre-heat your oven to 220C (425F). When temperature is reached place bread in oven for twenty minutes or till lightly browned. Then cover with aluminium foil and continue to bake for another twenty minutes or until a cake tester inserted into the centre can be removed clean.


Turn the bread out on a cooling rack and allow to cool before slicing.





from this website: http://www.recipezaar.com/recipes/gluten鈥?/a>Does anyone know any good gluten free recipes, especially bread?
try www.kinnikinnick.com.


their breads are excellent.


we tried several kinds and all were very good.


They also have cookies, including gluten free oreo's (chocolate vanilla sandwich cookies) which taste exactly like the real thing.
Yes, thanks for asking.
I haven't mastered the art of nice gluten free bread! Are you sure you are allergic or sensitive to gluten? I used to think I was, but I can eat pasta made from durum wheat and that has plenty of gluten. You might find you are allergic to the usual bread wheat, not gluten. Bread wheat has been cross bred so many times it's as though it's bread out the element that helps us digest it.


FYI Milk was initially pasteurised to kill the TB bacillus, which is a mighty fine idea. Now it isn't considered properly pasteurised until they've killed off the enzyme that helps us digest it, which is why so many people are sensitive to milk (they say dairy, but cheese and yogurt have hardly any lactose in them.) My theory is that a similar thing has happened with bread wheat. That's why many people have no problems with older varieties of wheat like durum, spelt and kamut.


Yeah I know I didn't answer your question, but I thought you mightn't know this info.
There is a list of gluten free recipes here:


http://www.the-health-site.com/articles/鈥?/a>





If you sign up for my factsheet, I will send you a new one every week (and an article about gluten, and nothing else). No spam guaranteed.
I`ll pass on the bread one but if you require your sauces to be thickened use either cornflour, arrowroot or fecle ( potato starch! ) hope this helps
Sadly Im a very lazy Celiac and buy all mybread premade!!


I like Kinnnikinnick breads and Glutino breads.





But there are great recipes here:


www.csaceliacs.org


www.celiac.com


www.celiac.org


www.glutenfreegirl.blogspot.com





Bette Hagman's Gluten Free GOurmet would be a good book for you.