Easter....

[wendstress]

Easter this year is at my MIL's house. She is a great cook, and is planning a gluten-free meal (she loves a challenge, as she says). She's consulted with me on many ingredients to make sure they are OK.

I offered to bring the bread, but being new to Celiac I just haven't had the time to try to many recipes.

Any suggestions for a really good bread or dinner roll that I could make for Easter?

[TrillumHunter]

Search the forum for Lorka's bread. It's on Recipezaar as gluten-free flax bread. It is my go to recipe. It is soft and turns out every time. It is the most like gluten bread the first day. I imagine could bake it in muffin tins as well. It tastes great!

[lonewolf]

I usually make Pamela's Gluten Free Bread Mix in muffin tins for dinner "rolls". They're delicious straight out of the oven especially. I usually time it so they go into the oven 20 minutes before we sit down to eat - after the meat is out. Very simple and always turn out well as long as you follow the package directions.

[purple]

  TrillumHunter said:

Search the forum for Lorka's bread. It's on Recipezaar as gluten-free flax bread. It is my go to recipe. It is soft and turns out every time. It is the most like gluten bread the first day. I imagine could bake it in muffin tins as well. It tastes great!

https://www.celiac.com/gluten-free/index.php?showtopic=28633

click on the link and also read all those comments!!

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

as you can see Lorka's bread is very popular!

[lpellegr]

This always turns out nice - like a biscuit on the outside when you first make it, but moist inside and easy to slice on the next day. It's from one of Bette Hagman's cookbooks. It's different from most loaf breads, and a little easier for a beginner. You could probably use a commercial rice-based flour mix with similar results.

Caraway Soda Bread

1-1/2 c gluten-free flour mix (hers is 2 parts white rice flour, 2/3 part potato starch flour, 1/3 part tapioca flour)

1/2 c tapioca flour

1-1/4 t baking soda

1 t baking powder

2 t xanthan gum

1/2 t salt

3 T sugar

Mix all of the above in a bowl.

Using a pastry blender, cut in 1/2 c (1 stick) butter or margarine until the mix is crumbly.

Add 1 T caraway seeds (could probably leave out) and 1 c sour cream. Beat with a mixer until well blended (about a minute).

Form into a round mound in a round greased casserole dish. Brush with milk.

Bake at 375 for 50-55 minutes. Remove from dish and cool on wire rack.

[Juliet]

These are also excellent rolls:

Open Original Shared Link

I substitute the white flour with sorghum, and most of the time don't add the seasonings (that way I can toast it the next day with jam), but otherwise follow the directions.

Also, there's always the Brazilian cheese bread recipe from here that's really yummy. I don't know the link, but here's the recipe:

Brazilian Cheese Rolls

1-1/3 C Tapioca Flour

1-1/3 C grated cheese (or 1 C Sheep

[Wonka]

This french baguette recipe is excellent. Make it the day you want to eat it though, as like regular french bread, it doesn't keep. Our area has high humidity so I have to reduce the liquid by 3Tbsp., if that isn't a problem for you just do recipe as written. It works well everytime. If you don't have guar gum just double the xanthan gum. I sub in arrowroot starch for the potato starch as I'm intolerant to potato, both work well in this recipe.

GLUTEN FREE FRENCH BREAD

2 tablespoons active dry yeast

1 tablespoon sugar

1 1/4 cups warm water (about 110 degrees)

3/4 cup sorghum flour

1 3/4 cups potato starch

1/2 cup tapioca flour

1 teaspoon xanthan gum

1 teaspoon guar gum

1/4 cup powdered milk

1 1/2 to 2 teaspoons salt

1 tablespoon butter or margarine, softened

1 teaspoon cider vinegar

4 large egg whites, at room temperature

Line a two-baguette French bread pan with parchment paper or coat with cooking spray.

In a small bowl, combine the yeast, sugar and water and stir until dissolved. Set aside for 5 minutes.

In a large bowl, use an electric mixer to combine the flour, potato starch, xanthan gum, guar gum, powdered milk, salt, butter, cider, 3 of the egg whites and the yeast mixture.

Beat on low to blend. Once blended, beat on high speed for 2 minutes, scraping down the sides of the bowl as needed. The dough will be soft. Transfer half of the dough to each side of the prepared pan.

Use a wet spatula to smooth each into a 12-inch loaf.

Lightly beat the remaining egg white, them use a pastry brush to lightly coat the top of the loaves. Use a knife to cut 3 diagonal slashes (about 1/8 inch deep) across each loaf.

Place the pan on the middle rack of a cold oven. Set the oven to 425 degrees and bake 30 to 35 minutes, or until nicely browned. Remove the bread from the pans and cool completely on a wire rack before slicing. Makes 2 loaves.

---- Adapted from Carol Fenster's "Gluten-Free Quick & Easy" (Avery, 2007)

[hannahp57]

I was wondering... on the flax bread...

Would there be a good substitute for the bean flour? I have tried bean flours twice and hate the taste so I don't want to buy another package only to never use it again...

also does the type of vinegar matter? i usually use apple cider vinegar

is this typically done by hand or bread machine? would either work?

[Wonka]

  hannahp57 said:

I was wondering... on the flax bread...

Would there be a good substitute for the bean flour? I have tried bean flours twice and hate the taste so I don't want to buy another package only to never use it again...

also does the type of vinegar matter? i usually use apple cider vinegar

is this typically done by hand or bread machine? would either work?

I can't have any bean flours due to a legume intolerance. I usually sub in other higher protein flours like sorghum or millet for the bean flour. Apple cider vinegar is the only one I use in breads, use it. I can't answer the bread machine question, yes I know it was directed at someone other than myself lol, but from what I've read on this forum and others the breads work well in the bread machine and by hand (I do all my breads in the oven. When my bread machine died, used before celiac disease, I never replaced it.)

[hannahp57]

Thank you Wonka! You exactly answered what I wanted to know!

I can't wait to try this bread..thepics look so yummy