My wife as allergic to grains. Any good alternative bread recipes?

GLUTEN-FREE BREAD





Recipe By :


Serving Size : 16 Preparation Time :0:00


Categories : Breads





Amount Measure Ingredient -- Preparation Method


-------- ------------ --------------------------------


1 t Granulated sugar


1/2 c Warm water


1 Envelope active dry yeast


1 c Water


2 tb Minute tapioca


2 c Whole bean flour


1/4 c Cornmeal


2 tb Cornstarch


2 ts Gluten-free baking powder


1 t Salt


2 Egg whites


1/2 c Skim milk


1 t Poppy seeds





Spray 8 x 4 inch loaf pan with nonstick spray. Coat


inside with cornmeal and set aside.


Dissolve sugar in warm water in a small bowl.


Sprinkle yeast over top. Set aside for 10 minutes or


until frothy. Stir well. Combine water and minute


tapioca in a saucepan. Bring to a boil. Cook for 1 to


2 minutes or until thickened and clear. Stir together


bean flour, cornmeal, corstarch, baking powder and


salt in a mixing bowl. In separate bowl, whisk


together egg whites and milk. Whisk in yeast and


tapioca mixture. Stir into dry ingredients, beating


until smooth. Set aside for 10 minutes.


Turn out onto surface generously dusted with


cornstarch. Dust hands with cornstarch and sprinkle a


little over dough. Knead 4 to 5 times and fit into


prepared pan. Brush top with milk and sprinkle with


poppy seeds. Bake in 400 F oven for 45 minutes or


until browned and loaf sounds hollow when tapped.


Makes 1 loaf, 16 slices. Variations seed bread, herb


bread, Foccacia %26amp; pizza crust to be added to recipe


after testing.My wife as allergic to grains. Any good alternative bread recipes?
Don't have recipes, but try rice and corn if it's a gluten thing.My wife as allergic to grains. Any good alternative bread recipes?
Join adpro recipes group on yahoo. Should be able to get some recipes there.
CORN-BREAD TOPPED PORK CASSEROLE





olive oil


1 medium onion, diced


2 garlic cloves, minced


2 pounds pork pieces, cut into 1-inch chunks


1 28-ounce can whole tomatoes


1 4-ounce can chopped green chilies, drained


1/2 cup water


2 teaspoons brown sugar


salt


1/2 cup all-purpose flour


1/2 cup cornmeal


2 tablespoons sugar


1 1/2 teaspoons double-acting baking powder


1/3 cup milk


1 egg





2 HOURS BEFORE SERVING:





In a large skillet over medium heat, saut茅 onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside.


In the drippings remaining in pan, saut茅 pork chunks over medium to high heat until well browned.





Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.





Bring to a boil, stirring to loosen brown bits from bottom of skillet.





Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350掳F for 1 hour.








Corn-bread topping:





5 minutes before pork is done, prepare topping.


Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended.





Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole.





Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.





Serve immediately.





8 servings.








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