Gluten Free Bread & the Gluten Free Craze

Facebook
Twitter
LinkedIn

My daughter, Amanda, works at Hansen’s Dairy in Cedar Falls. She said a regular customer came in asking if they carried any gluten-free bread. She replied that they do not carry any, but I had a recipe for the best gluten-free bread she’s ever had. Growing up with me as a mom, she had the opportunity to try several kinds!)  I told Amanda I’d share the recipe on my website to make it easy for anyone to access.

This is a small loaf about 6 inches long. Notice the lumpy exterior but beautiful inside texture. Perfect for sandwiches, toast or grilled cheese!

Now, I admit, there is a gluten-free craze going on as well as a dairy, egg, nightshade, lectin, meat, sugar-free, etc., too. Yes, it can be life changing for some for some-and my body does well avoiding many of these. But that’s another post (or series of posts) I’ll save for another day.

If you’ve tried to make anything without regular wheat flour, you know you just can’t substitute another kind of flour cup-for-cup. The gluten is one thing that makes dough stretchy, pliable, and gives it substance. It takes a mix of other flours & starches to get that consistency, but the mix doesn’t always work well for all types of baked goods. In a effort to save time, money and my sanity, I purchased a cookbook filled with gluten-free recipes from all over Northeast Iowa Let’s Eat Gluten-Free.

I found this recipe, submitted by Kathy Scholz and found it to be my favorite. So much so, I sold quite a few loaves at the farmer’s markets (I’d start my baking day with gluten-free to prevent cross contamination with the other baked goods I made.) Now that I’m not selling these items, I’ve been sharing my recipes.

A couple things about this recipe to keep in mind:

  • The eggs need to be at room temperature (or the dough won’t rise well)
  • The water needs to be warm-not hot (100-105F)or it will kill the yeast & the dough won’t rise
  • You need 3 bowls (small, medium & large)
  • Don’t mess with the dry mix ingredients, unless you want to add dry herbs. You can’t just substitute any gluten-free flour or use all rice flour or all tapioca flour
  • Tapioca flour and starch are the same thing-but don’t use tapioca pearls like you would to make pudding
  • I’ve not tried using liquid milk in place of the dried milk & water, so I have no idea how it would turn out
  • A spoon or your hands wetted with water work great for shaping
  • Dough will be sticky
  • Let baked loaves/buns cool completely before removing from pan-or they will get smooshed
  • This freezes very well
  • Makes GREAT toast & grilled cheese
  • Keep refrigerated as it will spoil faster than store-bought bread
  • You could also make 4-5 small loaves (like in the picture)

 

 

While gluten-free, this is still bread. If all you’re doing is avoiding gluten, this is a great option. However, if you’re thinking you’re making a healthier food choice (and you don’t have an issue with gluten), that’s another story-for one of those other posts.

Have you been struggling with one or more food intolerances, allergies or sensitivities? Talked with a dietitian, but need more guidance on how to make it work in your life? Feeling restricted, isolated and chained to your food challenges?  I’ve got over a decade of personal experience dealing with several food allergies, intolerances and sensitivities. I know how to save time, money and energy in the kitchen, without sacrificing flavor or satisfaction. Email me at julie@juliegrunklee.com to set up a free consultation to see how I can help you find freedom in your food choices and help you enjoy the journey.

More Articles

Recipes:

Cooked winter squash

Cooking Winter Squash

One of the easiest vegetables you can grow and cook is winter squash. Let’s take a look at the different kinds of winter squash & how simple it is to cook them.

Read More »

10 Easy Ways to Make Meatloaf

I love the versatility of ground meat. I’ll share with you why I like to cook meatloaf, my favorite meatloaf recipe and 10 simple things you can do to bring some variety to it and enjoy it more often.

Read More »

Strawberry Parfait

Here’s a super simple Strawberry Parfait with several modifications to make it gluten/dairy free or please any palate! Enjoy!

Read More »

Asparagus Spaghetti

Are you looking for a different way to fix asparagus? Not just roasted, steamed or stir-fried? Or maybe you’re tired of zucchini & looking for a different pasta substitute? Check out this recipe that you’ll look forward to enjoying again & again!

Read More »

Midwest Creamy Zuppa

Zuppa literally means “soup” in Italian. From what I gathered, this kind of Americanized zuppa has a Tuscan flare. But with just about every recipe I share, it lends itself to whatever flavorful spin you’d like to put on it.

Read More »

Submit a Comment

Your email address will not be published. Required fields are marked *

More Articles

Using God’s Gifts to Move Forward in 2024

Epiphany marks the official closing of the Christmas season, but like every ending it’s really just the beginning of a new leg of the journey.  What gifts have you received from God?  What gifts have you given God?  

The 1st Biblical Truth: God is #1

Learn about why shifting your mindset to make God #1 in your life is important to create healthy habits that stick and how you can make it happen.