The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes [NOOK Book]

Overview



A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking.

In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies, to create recipes that actually taste good. Knowing from her own hard-won experience that bread is the greatest loss for the wheat, oats, rye, or barley intolerant, she has ...
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The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes

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Overview



A breakthrough bread book by the unchallenged expert in gluten-free and wheat-free cooking.

In Bette Hagman's three earlier cookbooks, she worked with gluten-free flours that are safe for celiacs (those who are intolerant to gluten) and for those with wheat allergies, to create recipes that actually taste good. Knowing from her own hard-won experience that bread is the greatest loss for the wheat, oats, rye, or barley intolerant, she has experimented with exciting new bean-based flours and now devotes an entire book to breads. Here are yeast breads, yeast-free breads, muffins, rolls, buns, breakfast breads, and crackers-a veritable cornucopia to be made in the oven or the bread machine for people who cannot buy breads at a bakery or supermarket but must rely on their own kitchens to provide the staff of life.

Along with dozens of great recipes comes a medical foreword by Peter H. R. Green, M.D., of the College of Physicians and Surgeons of Columbia University; a beginner's guide to understanding and cooking with gluten-free flours; answers to commonly asked questions about baking with these flours; and a source list of where to buy gluten-free baking supplies. Hagman's three previous books are recognized as the best in this special diet category.

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Editorial Reviews

From the Publisher
"Anyone suffering from an allergy to wheat will find Hagman's newest book a godsend.... Strongly recommended."

Library Journal

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Product Details

  • ISBN-13: 9781466812253
  • Publisher: Holt, Henry & Company, Inc.
  • Publication date: 10/1/2000
  • Sold by: Macmillan
  • Format: eBook
  • Pages: 304
  • Sales rank: 210,048
  • File size: 3 MB

Meet the Author



Since Bette Hagman was diagnosed as a celiac over twenty years ago, she has devoted her time to creating recipes for gluten-free flours. She lives in Seattle.
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Read an Excerpt

Gluten-Free Gourmet Bakes Bread

 

 

Yeast Breads

Flour Mix Formulas

 

Bette's Four Flour Bread Mix

 

 

Bean-Based Breads

 

Bette's Four Flour Bread

Poppy Seed Bread

Oregon Bread

Sweet Granola Bread

Sesame Bean Bread

Walnut Bread

Basic Yogurt Bread

Granola Yogurt Bread

Cinnamon-Raisin Yogurt Bread

Cinnamon-Nut Yogurt Bread

Cranberry Yogurt Bread

Cranberry-Cashew Yogurt Bread

Herbed Yogurt Bread

Honey-Sweetened Hawaiian Bread

Basic Garbanzo Bread

Sesame Garbanzo Bread

Garbanzo Bread with Lemon and Poppy Seeds

Garbanzo Bread with Buttermilk

Garbanzo-Based Sesame Seed Bread

Garbanzo-Based Seed and Nut Bread

Orange Garbanzo Bread

Orange-Walnut Garbanzo Bread

Fruited Garbanzo Bread

Zucchini Cheese Bread

Parmesan-Herb Yeast Bread

Banana-Cheese Yeast Bread

Boston Bean Bread

Basic Carrot Bread

Carrot and Seed Bread

Carrot-Nut Bread

Carrot-Raisin Bread

Garden Bread

Quinoa Bread

 

 

Rice-Based Breads

 

Basic Featherlight Rice Bread

Almond Featherlight Bread

Lemon-Poppy Seed Rice Bread

Almond-Cherry Rice Bread

Almond-Apricot Bread

New French Bread

Rosemary French

Buttermilk Casserole Bread

Sesame Casserole Bread

Casserole Seed Bread

Orange-Nut Casserole Bread

Spiced Fruit Casserole Bread

Herbed Casserole Bread

Almond-Wild Rice Bread

 

 

Bean and Rice Breads

 

Touch o' Bean Bread

Sesame Touch o' Bean

Lemon-Poppy Seed Touch o' Bean

Breads with Other Grains

 

Basic Millet Bread

Almond Millet Bread

Cinnamon-Raisin Millet Bread

Three-Seed Millet Bread

Basic Sorghum Bread

Cinnamon-Nut Sorghum Loaf

Raisin Filled Sorghum Bread

Lemon-Poppy Seed Sorghum Bread

Sourdough Breads

 

Sourdough Starter

Honey Almond Sourdough

Seattle Sourdough

Lemon-Poppy Seed Sourdough

Sesame Seed Sourdough

Sourdough Rye

 

Rye Breads

 

Applesauce Rye Bread

Hawaiian Rye Bread

Swedish Rye Bread

Caraway Rye Bread

 

Egg-Free Breads

 

Egg-Free Bean Bread (Egg and Lactose Free)

Egg-Free Poppy Seed Bread

Egg-Free Sesame Seed Bread

Egg-Free Raisin-Nut Bread

Egg-Free Seed Bread

Flaxseed Bean Bread (Egg and Lactose Free)

Sesame Seed Flaxseed Bread

Seed and Nut Flaxseed Bread

Cinnamon and Raisin Flaxseed Bread

New Allergy Rice Bread (Egg, Dairy, and Soy Free)

 

 

Yeast Bread Recipes from Other Books in the Gluten-free Gourmet Series

Gone forever are the days of crumbly rice bread that won't stay together for a sandwich. This chapter of new and springy textured yeast breads using bean, sorghum, and/or rice flours should let you have any bread you can desire. I have used four different flour mixes and even created some breads blending several flours not used frequently. Three of the flour formulas are new, so please turn to here for a full description of these formulas and recipes for making them in several amounts.

You'll find a new easy-to-use format to allow the choice of oven baking with different-sized loaves, making one loaf or two or, if you prefer, using one of the three sizes of bread machines (when the recipe is suitable). An explanation of the heading sizes follows:

Small: One 81/2" × 41/2" loaf pan or a 1-pound bread machine

Medium: One 9" × 5" loaf pan or a 11/2-pound bread machine

Large: Two 81/2" × 41/2" loaf pans or a 2-pound bread machine

If there is no medium size given, this means the bread is only suitable for loaves, as in French Bread, or for another baking pan (such as a casserole). The one exception is the Boston Bean Bread (here), which has an explanation in the Note.

If you want to use a favorite yeast bread recipe from my other books, you will find them listed at the end of this chapter (here).

Flour Mix Formulas

Bette's Four Flour Bread Mix

Keep a bag of this basic mix on your pantry shelf, and you can make up any number of tasty breads in minutes without the fuss of measuring any dry ingredients.1 I've given a few variations, but this mild-flavored bread can take other additions, including cocoa powder, grains, nuts, and a whole variety of fruits. Make it with water, as the original recipe suggests, or use fruit juice, milk (or milk substitute), or a carbonated beverage. Use your imagination or get ideas from the many bread recipes now being published for wheat breads.

Note: To blend this thoroughly use either a large container and stir well or place in a strong plastic kitchen bag and tumble to mix.

Bette's Four Flour Bread

400°

 

 

A mild-flavored, wonderfully springy bread that has become my basic bread. Use it plain as shown here or vary it in a dozen different ways. The bread mix recipe given below enables you to make tasty breads in minutes without the fuss of measuring any dry ingredients. Keep a bag of it on your pantry shelf.

Grease your chosen pan(s) and dust with rice flour.

The liquid temperature will be different for hand mixing and bread machines. For hand mixing have it about 110° to 115°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), margarine, and dough enhancer. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the reserved water as necessary. Turn themixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise in a warm place about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested by your machine manual. Use the setting for white bread with medium crust.

VARIATIONS:

 

 

LEMON-POPPY SEED: For each cup of mix used, add 1 teaspoon dried lemon peel and 1 teaspoon poppy seeds to the dry ingredients.

 

QUINOA BREAD: For each cup of mix used, add 1 tablespoon quinoa flour to the dry ingredients and 1 teaspoon honey to the wet ingredients.

 

ALMOND BREAD: For each cup of mix used, add 11/2 tablespoons almond meal to the dry ingredients and 1/2 teaspoon almond flavor to the wet ingredients.

 

CINNAMON-NUT: For each cup of mix used, add 1/2 teaspoon cinnamon to the dry ingredients and stir in 2 tablespoons chopped nuts after the dough is mixed when baking by hand; when using a bread machine, add the nuts when the machine manual suggests.

 

SESAME BEAN BREAD: For each cup of mix used, add 1 tablespoon toasted sesame seeds to the dry ingredients and 1 teaspoon molasses to the wet ingredients.

 

Nutrients per slice: Calories 90, Fat 3g, Carbohydrate 14g, Cholesterol Omg, Sodium 90mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 1, Fat 1/2.

Poppy Seed Bread

400°

 

 

Another great textured bread. This lemony poppy seed bread is one I make often for sandwiches because the flavor doesn't overpower cheeses or even mild-flavored meats like chicken breast, and it has enough flavor to be eaten plain. This is especially great for morning toast and jam.

Grease your chosen pan(s) and dust with rice flour.

In a medium bowl, whisk together the dry ingredients.

Dissolve the potato flakes in the cup of warm water. Set aside.

For hand mixing: In the bowl of your mixer, place the eggs and white, add the margarine (cut into small chunks) and dough enhancer. Beat on low until the eggs are foamy. Add most of the potato water, reserving about 2 tablespoons to add later ifneeded. With the mixer on low, add the flour (including the yeast) a little at a time. Beat on high and then check to see if you need the reserved water to achieve a cakelike texture. Beat 3 minutes on high. Spoon into the prepared pan(s).

Let rise until the dough reaches the top of the pan (about 35-45 minutes for rapid-rising yeast, and 60-80 minutes for regular). Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil. Turn out of the pan and rub top with margarine or butter for a softer crust. Cool before slicing.

For bread machine: Follow directions in the machine manual for the order in which ingredients are placed in the pan. Use water at the temperature instructed.

 

Nutrients per slice: Calories 90, Fat 3g, Carbohydrate 15g, Cholesterol Omg, Sodium 90mg, Fiber 1g.

Dietary exchanges: Bread 1, Fat 1/2.

Oregon Bread

400°

 

 

This wonderful bread filled with seeds and nuts is one of my testers' favorites. Try it when you want a fiber-filled treat.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the eggs slightlyand add the honey, margarine (cut in pieces), dough enhancer, and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time to the liquids. Check to see if more water is necessary. The dough should resemble cake batter. Turn the mixer to high and beat for 31/2 minutes. Spoon into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with a medium crust.

 

Nutrients per slice: Calories 110, Fat 4g, Carbohydrate 16g, Cholesterol 10mg, Sodium 110mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 1, Fat 1.

Sweet Granola Bread

400°

 

 

Full of fiber, delicious, and easy to make if you have granola on hand, whether it is homemade or some of Ener-G-Food's packaged Trail Mix. Or just toss seeds, nuts, dried fruit, and some GF breakfast cereal in your food processor with some sweet coconut flakes (if desired) and grind out enough for the bread.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have water at about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, measure the granola and set aside in a small bowl. Combine the other dry ingredients in a medium bowl and set aside.

In another bowl (or the bowl of your heavy-duty mixer) whisk the egg and white(s), margarine (in chunks), dough enhancer, and most of the water. The remainingwater should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast but with the exception of the granola) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Stir in the granola. Spoon the dough into the prepared pan(s), cover, and let rise about 35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast (or until the dough reaches slightly above the top of the pan). Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for light crust. After the dough has mixed and you have determined that it is the right consistency, add the granola.

 

Nutrients per slice: Calories 100, Fat 3g, Carbohydrate 16g, Cholesterol 10mg, Sodium 95mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 1, Fat 1/2.

Sesame Bean Bread

400°

 

 

This recipe from The Gluten-free Gourmet Cooks Fast and Healthy is so special I have repeated it in this book. As the basic bread at my house, it means toast for breakfast, a sandwich for lunch, and raves from everyone who tastes it. Not only is the flavor wonderful, but the texture is that of regular wheat breads. No more lapful of crumbs when you take a bite.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl or the bowl of your heavy-duty mixer, whisk the egg and white(s)slightly and add the dough enhancer, margarine (cut in chunks), molasses, and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: Turn the mixer to low and add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon into the prepared pan(s), cover, and let rise in a warm place about 35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust.

 

Nutrients per slice: Calories 90, Fat 3g, Carbohydrate 14g, Cholesterol 10mg, Sodium 95mg, Fiber 1g, Protein 2g.

Dietary exchanges: Bread 1, Fat 1.

Walnut Bread

400°

 

 

This is another of the springy textured, wonderfully flavored new breads from the new formulas.

Grease your chosen pan(s) and dust with rice flour.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), honey, oil, and dough enhancer. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the reserved water as necessary. Turn themixer to high and beat for 31/2minutes. Stir in the walnuts. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust and add the walnuts as the manual suggests.

 

Nutrients per slice: Calories 100, Fat 3g, Carbohydrate 5g, Cholesterol 10mg, Sodium 75mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 1, Fat 1.

Basic Yogurt Bread

400°

 

 

Moist, tender, and delicious, this bread adapts well to many variations in flavor with the addition of fruit, nuts, seeds, or herbs. For the lactose-intolerant celiac this may be a way of adding protein to the bread since yogurt seems to be easier to tolerate than any other form of milk. Note the larger amount of yeast used in this bread.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), margarine (cut in chunks), dough enhancer, and honey. Warm the yogurt in the microwave (40 seconds on high for ¾ cup). Add this plus most of the warm water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust.

 

VARIATIONS: The amounts given are for the small recipe. Increase proportionately for larger recipes.

 

GRANOLA YOGURT BREAD: Add 1/3 cup homemade or purchased gluten-free granola to the dry ingredients.

 

CINNAMON-RAISIN YOGURT BREAD: Substitute cinnamon for the lemon peel and add 1/3 cup raisins to the dough after mixing.

 

CINNAMON-NUT YOGURT BREAD: Substitute cinnamon for the lemon peel and add 1/3 cup chopped walnuts to the dough after mixing.

 

CRANBERRY YOGURT BREAD: Stir in 1/3 cup dried cranberries to the dough after mixing.

 

CRANBERRY-CASHEW YOGURT BREAD: Stir in ¼ cup dried cranberries and ¼ cup chopped cashews to the dough after mixing.

 

HERBED YOGURT BREAD: Add 1 to 2 teaspoons crushed fresh rosemary, dill, or other herbs to the dry ingredients. If you substitute dried herbs, cut the amount by half.

 

Nutrients per slice: Calories 100, Fat 3g, Carbohydrate 16g, Cholesterol 15mg, Sodium 135mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 1, Fat 1.

Honey-Sweetened Hawaiian Bread

375°

 

 

With its springy texture and hint of the tropics, this bread is great either for breakfast toast or a luncheon sandwich.

Grease your chosen pan(s) and dust with rice flour.

The combined water and juice temperature will be different for hand mixing and for bread machines. For hand mixing have the liquids about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl and set aside.

In another bowl (or the bowl of your heavy-duty mixer) whisk the egg andwhite(s), dough enhancer, honey, and margarine (in chunks) until blended. Combine the water and juice, and warm to the desired temperature. Add most of it to the liquids. The rest should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the reserved juice and water blend as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon into the prepared pan(s), cover, and let rise in a warm place for about 35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 375° oven for 50-55 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine pan in the order suggested in the machine manual. Use the setting for light crust.

 

Nutrients per slice: Calories 110, Fat 3g, Carbohydrate 17g, Cholesterol 10mg, Sodium 115mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 1, Fat 1.

Basic Garbanzo Bread

400°

 

 

This recipe and its variations were created for those readers who prefer garbanzo bean flour to the mixed bean flour from Authentic Foods. Because garbanzo flour absorbs more water than the Authentic Foods flour, this bread will be slightly heavier but is still lighter and has a more springy texture than any rice bread.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and bread machines. For hand mixing have it about 110° to 115°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), margarine, dough enhancer, and honey. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust.

 

VARIATIONS: Changes are given for the small recipe; increase proportionately for other recipes.

 

SESAME GARBANZO BREAD: Add 1 tablespoon toasted sesame seeds to the dry ingredients. Change honey to molasses in the wet ingredients.

 

GARBANZO BREAD WITH LEMON AND POPPY SEEDS: Add 2 teaspoons dried lemon peel and 2 teaspoons poppy seeds to the dry ingredients.

 

Nutrients per slice: Calories 90, Fat 3g, Carbohydrate 15g, Cholesterol 10mg, Sodium 120mg, Fiber 2g, Protein 2g.

Dietary exchanges: Bread 1, Fat 1/2.

Garbanzo Bread with Buttermilk

400°

 

 

Buttermilk lightens this interesting bread with its mild, nutty taste. Use any filling you wish in sandwiches since the taste will not overpower the filling. This flavor is especially tasty used for French toast and in bread puddings.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine baking, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg andwhite(s), margarine, and dough enhancer. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust.

 

VARIATIONS: Measurements are given for the small size. Increase proportionately for other sizes.

 

GARBANZO-BASED SESAME SEED BREAD: Add 1 tablespoon sesame seeds to the dry ingredients.

 

GARBANZO-BASED SEED AND NUT BREAD: Add 2 teaspoons sesame seeds, 2 teaspoons chopped pumpkin seeds, and ¼ cup chopped hazelnuts to the dry ingredients.

 

Nutrients per slice: Calories 90, Fat 2.5 g, Carbohydrate 16g, Cholesterol l5mg, Sodium 150 mg, Fiber 1g, Protein 2g.

Dietary exchanges: Bread 1, Fat 1/2.

Orange Garbanzo Bread

400°

 

 

Some basic changes turn the garbanzo bread into a fruit-flavored treat. This takes well to the addition of nuts, raisins, or dried fruit. See variations below.

Grease your chosen pan(s) and dust with rice flour.

The orange juice temperature will be different for hand mixing and for bread machines. For hand mixing, heat it to about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the eggs, margarine, dough enhancer, and honey. Add most of the orange juice. The remaining should be added as needed, after the bread has started mixing either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the consistency of cake batter. Add more of the reserved orange juice as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust the first time. If too dark, try a lighter crust because this has more sugar in the dough and might darken faster.

 

VARIATIONS: The amounts given are for a small recipe; increase proportionately for other size recipes.

 

ORANGE-WALNUT GARBANZO BREAD: Add ¼ cup walnuts to the dough after beating. For a pecan taste, add pecans.

 

FRUITED GARBANZO BREAD: Add 1/3 cup raisins, dried cranberries, or mixed dried fruit to the dough after beating.

 

Nutrients per slice: Calories 100, Fat 3g, Carbohydrate 17g, Cholesterol 10mg, Sodium 140mg, Fiber 2g, Protein 2g.

Dietary exchanges: Bread 1, Fat 1/2.

Zucchini Cheese Bread

400°

 

 

I created this originally as a yeast-free bread for a friend who can't have yeast, but it is so delicious, I transposed the recipe to a yeast base. Note that in this recipe the yeast is listed with the wet ingredients.

Prepare loaf pan(s) by greasing and dusting with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing combine the dry ingredients. In another bowl, whisk the egg and white(s) slightly and add the margarine (cut in pieces), dough enhancer, and grated onion.

For hand mixing: Dissolve the yeast in the warm water. Place the dry ingredients in the bowl of your heavy-duty mixer. Add the wet ingredients and most of the yeast water. Blend on low. Check to be sure the dough is the right texture (should be like cake batter). Add more yeast water if too thick. With the mixer on high, beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the bread has almost doubled in bulk. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for a light crust. If this isn't brown enough or doesn't bake thoroughly, try the medium crust.

 

VARIATIONS: The amounts given are for the small recipe. Increase proportionately for other sizes.

 

PARMESAN-HERB YEAST BREAD: Add 2 teaspoons Italian seasoning to the dry ingredients.

 

BANANA-CHEESE YEAST BREAD: Replace the zucchini with ripe mashed bananas; replace the Parmesan and onion with 3¼ tablespoons grated Jack cheese. Add 2 tablespoons finely chopped nuts.

 

Nutrients per slice: Calories 120, Fat 4g, Carbohydrate 17g, Cholesterol 15mg, Sodium 130mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 1, Fat 1.

Boston Bean Bread

400°

 

 

With a change of flours my original Boston Brown Bread (More from the Gluten-free Gourmet) becomes more tender and tasty, much like the brown bread you ate before giving up wheat. Popcorn flour can be ordered from Authentic Foods; red corn flour, from The Gluten Free Pantry. The amount of water needed may change if you use cornmeal.

Note: The large recipe will fit both 11/2-pound and 2-pound bread machines. No need for a medium recipe.

Grease the pan(s) if making loaves and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines.For hand mixing have it about 110°; for your bread machine read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the eggs slightly and add the dough enhancer, molasses, oil, and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer on low, add the dry ingredients (including the yeast) to the liquids in the mixing bowl, a little at a time. Turn the mixer on high and beat for 31/2 minutes. Stir in the raisins or cranberries. Spoon into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust. Drop in the raisins or cranberries near the end of the first kneading or when the machine manual suggests.

 

Nutrients per slice: Calories 120, Fat 2.5g, Carbohydrate 22g, Cholesterol 25mg, Sodium 150mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 11/2 Fat 1/2.

Basic Carrot Bread

400°

 

 

For a healthy as well as a tasty treat, try this high-fiber bread in all its variations. The carrots and almond meal add texture and flavor but do not overpower the other ingredients. All in all, a perfect bread for a mild-tasting sandwich filling such as turkey or chicken breast. Wonderful as toast.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines.For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), margarine, and dough enhancer. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust. If this browns too much, lower the setting to light crust.

 

VARIATIONS: The amounts given are for 1 loaf. Increase proportionately for larger recipes.

 

CARROT AND SEED BREAD: Eliminate the cinnamon. Stir in about 1/3 cup chopped sunflower seeds after the final beating.

 

CARROT-NUT BREAD: Stir in 1/3 cup chopped walnuts or pecans after the final beating.

 

CARROT-RAISIN BREAD: Stir in about 1/3 cup golden raisins after the final beating.

 

GARDEN BREAD: Eliminate the cinnamon. Stir in 2 finely sliced green onions and 2 teaspoons chopped fresh parsley after the final beating.

 

Nutrients per slice: Calories 100, Fat 3g, Carbohydrate 15g, Cholesterol 10mg, Sodium 100mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 1, Fat 1/2.

Quinoa Bread

400°

 

 

This high-protein grain, just now being accepted as gluten free by some of the United States celiac organizations, adds not only a more nutty flavor but higher nutrient value to any loaf Always be sure your grain is free of contamination by buying from a reputable source.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and bread machines. For hand mixing have it about 110° to 115°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), margarine, and dough enhancer. Add most of the water. The remainingwater should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust.

 

Nutrients per slice: Calories 100, Fat 3g, Carbohydrate 14g, cholesterol 10mg, Sodium 95mg, Fiber 1g, Protein 2g.

Dietary exchanges: Bread 1, Fat 1.

Basic Featherlight Rice Bread (With 4 Variations)

400°

 

 

Finally, a rice bread that feels like a wheat bread in texture! This bread will not crumble in a sandwich or have to be toasted to be palatable. And the taste is wonderful!

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl and set aside.

In another bowl (or the bowl of your heavy-duty mixer) whisk the egg andwhite(s), margarine (cut in chunks), dough enhancer, and honey until blended. Add most of the water to the egg mixture. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (should be like cake batter). Add more of the water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon into the prepared pan(s), cover, and let rise in a warm place for about 35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

 

For bread machine: Place the ingredients in the machine pan in the order suggested in the manual. Use the setting for medium crust.

 

VARIATIONS: Amounts given are for a small loaf. Increase proportionately for other sizes.

 

ALMOND FEATHERLIGHT BREAD: Use almond meal in place of the powdered milk or nondairy substitute. Use the amount shown in the recipe.

 

LEMON-POPPY SEED RICE BREAD: Add 1 teaspoon dried lemon peel and 2 teaspoons poppy seeds to the dry ingredients.

 

ALMOND-CHERRY RICE BREAD: Increase the sugar to 4 tablespoons. Use almond meal in place of the milk powder or nondairy substitute, increasing to 1/3 cup. Add 1 teaspoon almond flavor to the wet ingredients, and after the mixing, stir in 1/3 cup chopped dried cherries.

 

ALMOND-APRICOT BREAD: Follow the directions for the Almond-Cherry Rice Bread but replace the cherries with chopped dried apricots.

 

Nutrients per slice: Calories 100, Fat 3g, Carbohydrate 16g, Cholesterol 15mg, Sodium 100mg, Fiber Og, Protein 2g.

Dietary exchanges: Bread 1, Fat 1.

New French Bread

425°

 

 

A full-flavored loaf that surpasses any other French bread I've created. Using the new French BreadlPizza Mix and rapid-rising yeast, this is so easy to stir up, you can have it in a little over one hour. The formula works best with dry milk powder or a nut milk substitute rather than a soy-based substitute. This recipe is not formulated for bread machines.

Prepare a French bread pan or cookie sheet by greasing and dusting with cornmeal (if desired).

In the bowl of a heavy-duty mixer, combine the dry ingredients (including the yeast). In a small bowl, beat the egg whites, dough enhancer, and oil slightly with a fork. Add most of the warm water. Add these to the dry ingredients and beat on high for 3 minutes. Check after the first few seconds of mixing to see if more water is needed. The dough should be thick but not dry or forming a ball.

Spoon into the French bread pan or onto the cookie sheet in the shape of a French loaf. If necessary, smooth the top with greased fingers. Cover and let rise about 35 minutes for rapid-rising yeast, 60-75 minutes for regular yeast. Bake in a preheated425° oven for 25 to 30 minutes, or until nicely browned and the loaf sounds hollow when thumped.

 

VARIATION:

 

ROSEMARY FRENCH: To the dry ingredients add 1 teaspoon chopped fresh rosemary per cup of flour.

 

Nutrients per slice: Calories 70, Fat 1g, Carbohydrate 13g, Cholesterol 0mg, Sodium 90mg, Fiber 0g, Protein 1g.

Dietary exchanges: Bread 1.

Buttermilk Casserole Bread (With 5 Variations)

425°-400°

 

 

A new flavor with great texture! Like most of the breads in this book, this is an entirely new formula that turns out a bread with no hint of the rice base. It is smooth textured, springy, and holds together wonderfully in a sandwich. The interesting shape of the casserole makes this an exciting "guest" bread while the flavors can be anything from the basic bread to sesame, mixed seeds, herbs, fruit, spice, or fruit-nut. This dough will be thicker than your usual rice breads. If you prefer loaf shapes, use one 9" X 5" pan or two X 3¼" pans.

Grease your chosen pan(s). Set aside.

In a medium bowl, combine the dry ingredients (including the yeast). Set aside.

In a small saucepan, melt the margarine. Add the buttermilk and sugar, and heat until just warm (120° to 130°). Remove from the stove and stir in the potato flakes.

Break the eggs into the bowl of your heavy-duty mixer. Add the dough enhancer and beat until blended. Add the buttermilk mixture. With the mixer on low, slowly spoon in the flour mix. Turn the mixer to high and beat for several seconds. Check to see that the dough is of a consistency between cake batter and soft bread dough, and not as thin as most of the rice flour doughs. Add warm water if necessary, a spoonful at a time. Turn the mixer to high and beat for 31/2 minutes.

Spoon the dough into the prepared pan, cover, and let rise about 35-45 minutes for rapid-rising yeast, 65-90 minutes for regular yeast or until the dough has almost doubled in bulk. Bake in a preheated 425° oven for 10 minutes. Cover with aluminum foil and lower the oven temperature to 400°. Bake 55 minutes longer for a casserole or large pan. Bake about 40-45 minutes longer for small loaf pans. Turn bread out of the pan(s) while still hot, and cool before slicing.

 

VARIATIONS:

 

SESAME CASSEROLE BREAD: Add 11/2 tablespoons sesame seeds to the dry ingredients.

 

CASSEROLE SEED BREAD: Add to the dry ingredients 2 tablespoons chopped sunflower seeds, 2 tablespoons poppy seeds, 1 tablespoon caraway seeds, and 2 tablespoons crushed sliced almonds.

 

ORANGE-NUT CASSEROLE BREAD: Add 1 teaspoon dried orange peel or 2 teaspoons fresh orange zest to the dry ingredients. Just before spooning the dough into the pan, stir in 1/2 cup chopped walnuts or pecans.

 

SPICED FRUIT CASSEROLE BREAD: Add 1 teaspoon apple pie spice to the dry ingredients. Just before spooning into the pan, stir in 1/2 cup Dried Fruit Bites (found at your local grocery store) or your choice of finely chopped dried fruit.

 

HERBED CASSEROLE BREAD: Add 1 to 2 teaspoons dried herbs to the dry ingredients. Pick your favorites from dillweed, rosemary, or basil, or combine others you enjoy. Or use Italian Pizza Seasoning, available in the spice section of most large grocery stores.

 

Nutrients per slice: Calories 130, Fat 4g, Carbobydrate 21g, Cholesterol 25mg, Sodium 230mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 11/2, Fat 1.

Almond-Wild Rice Bread

400°

 

 

Try this new and exciting taste in a rice bread. Using Featherlight Rice Flour Mix makes this lighter and springier than most of the old rice recipe breads. Wild rice flour is available in some health food stores and from The Gluten Free Pantry. This recipe calls for potato flour, not potato starch.

Grease your chosen pan(s) and dust lightly with rice flour.

The water temperature will be different for hand mixing and bread machines. Forhand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s) slightly and add the dough enhancer, margarine (cut in pieces), almond flavoring, and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right texture (should be like cake batter). Add the reserved water if necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the bread reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust.

 

Nutrients per slice: Calories 120, Fat 4g, Carbohydrate 17g, Cholesterol 15mg, Sodium 100mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 1, Fat 1.

Touch o'Bean Bread

400°

 

 

This rice-based bread relies on a small amount of Authentic Foods bean flour for part of the protein, and brown sugar for some of the flavor. For those just starting to use the flour from Authentic Foods, this may be just what you need to introduce you to the taste. For best flavor use brown rice in the Featherlight mix.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s) slightly and add the margarine (cut in pieces), dough enhancer, molasses, and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to see if more water is necessary. The dough should resemble cake batter. Turn the mixer to high and beat for 31/2 minutes. Spoon into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with a medium crust.

 

VARIATIONS: Measurements are for the small recipe. Increase proportionately for medium and large.

 

SESAME TOUCH O' BEAN: Add 2 teaspoons sesame seeds to the dry ingredients.

 

LEMON-POPPY SEED TOUCH O' BEAN: Add 1 teaspoon lemon zest and 2 teaspoons poppy seeds to the dry ingredients. Substitute honey for the molasses in the wet ingredients.

 

Nutrients per slice: Calories 100, Fat 3g, Carbohydrate 17g, Cholesterol 15mg, Sodium 100mg, Fiber 1g, Protein 2g.

Dietary exchanges: Bread 1, Fat 1.

Basic Millet Bread

400°

 

 

This is a mild-tasting, slightly sweet bread that takes well to many variations. Millet has just begun to be accepted as gluten free by most of the celiac organizations, so always check to be sure the seller can guarantee no contamination.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl or the bowl of your heavy-duty mixer, whisk the egg and white(s) slightly, and add the dough enhancer, margarine (cut in chunks), and most of thewater. The remaining water should be added as needed after the bread has started mixing, either in the mixer or in the pan of your bread machine.

For hand mixing: Turn the mixer to low and add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon into the prepared pan(s), cover, and let rise in a warm place about 35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust.

 

VARIATIONS: Changes are for the small size; increase proportionately for larger sizes.

 

ALMOND MILLET BREAD: Add 2 tablespoons almond meal to the dry ingredients. Add 1 teaspoon almond flavoring to the wet ingredients.

 

CINNAMON-RAISIN MILLET BREAD: Add 1 teaspoon cinnamon to the dry ingredients and ¼ cup raisins after the dough has been mixed and before putting into the pan.

 

THREE-SEED MILLET BREAD: Add 1 tablespoon each of any three of these seeds or nuts: sunflower seeds, pumpkin seeds, soy nuts (chopped), sesame seeds, almond meal, or crushed sliced almonds.

 

Nutrients per slice: Calories 100, Fat 3g, Carbohydrate 16g, Cholesterol 20mg, Sodium 95mg, Fiber 1g, Protein 2g.

Dietary exchanges: Bread 1, Fat 1.

Basic Sorghum Bread

400°

 

 

This bread was specially formulated for those who want to use the sorghum flour without bean flour. It is not as light as the combination in the Four Flour Bean Mix, but it works very well in bread and can be made with several variations. Almond meal is a great nondairy substitute in the basic bread.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg andwhite(s) slightly; add the margarine, dough enhancer, and most of the water. The remaining water should be added as needed after the bread has started mixing, either in your mixer or in the pan of the bread machine.

For hand mixing: Turn the mixer to low and add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon into the prepared pan(s), cover, and let rise in a warm place about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread at medium crust.

 

VARIATIONS: Measurements are given for the small recipe. Increase proportionately for medium and large.

 

CINNAMON-NUT SORGHUM LOAF: Add 1 teaspoon cinnamon to the dry ingredients. At the end of beating stir in ¼ cup chopped walnuts or pecans.

 

RAISIN-FILLED SORGHUM BREAD: Add 1 teaspoon cinnamon or cardamom to the dry ingredients. At end of beating stir in ¼ cup raisins.

 

LEMON-POPPY SEED SORGHUM BREAD: Use NutQuik or almond meal for the milk substitute. Add 2 teaspoons lemon zest and 2 teaspoons poppy seeds to the dry ingredients.

 

Nutrients per slice: Calories 110, Fat 3g, Carbohydrate 17g, Cholesterol 15mg, Sodium 100mg, Fiber 2g, Protein 3g.

Dietary exchanges: Bread 1, Fat 1/2.

Sourdough Breads

If you miss those sourdough breads you ate before diagnosis, try one of the new recipes below. These are hearty, smell of the sourdough, and make wonderful sandwiches. But since sourdough begins with a starter, as a celiac you can't go out and buy one. You'll have to make your own. This is made, fermented, and then replenished each time you use it or once a week if you haven't baked in that time. If the crock is too full, just discard all but about ¾ cup of the old starter and add 1/2 cup lukewarm water and ¾ cup rice flour to what is left. The older the starter, the more taste the bread will have.

If you are making new starter, it should be made at least one day before you plan to bake. Three days is better. Mix it in a crock or glass jar (never metal or plastic) and set aside or place in the refrigerator. If refrigerated, take out at least ten hours before baking or the night before. If you use it often, as I do, let it stand on the kitchen counter between bakings. Refrigerate or freeze it only when you leave on vacation.

Rice flour works well for a starter for both rice and bean breads.

In a 1- or 11/2-quart glass jar or pottery crock, dissolve the yeast in the potato water. Add the sugar and rice flour. Cover and let the jar sit until fermented (1 to 3 days), stirring every few hours at first. This will bubble up and ferment and then die down with a skim of liquid on the top. Be sure to stir well before using. The consistency should be like pancake batter.

Replenish by feeding the remaining starter with 1/2 cup (or 1 cup) lukewarm water and ¾ cup (or 11/2 cups) rice flour as needed each time you bake.

Honey Almond Sourdough

400°

 

 

This wonderful new sourdough is perfect for sandwiches because the flavor is mild and the texture springy. Note that less yeast is necessary when a sourdough starter is used.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110° to 115°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), dough enhancer, sourdough starter, vegetable oil, and honey. Add most ofthe water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the bread has risen about 50 percent more than its original size. Note: This is not the same as most doughs, which double in bulk. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust.

 

Nutrients per slice: Calories 130, Fat 4g, Carbohydrate 22g, Cholesterol 10mg, Sodium 75mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 11/2, Fat 1.

Seattle Sourdough

400°

 

 

This loaf comes out lighter and more flavorful than any former rice-based sourdoughs. Although it doesn't rise as high as the breads made with bean flour, it still makes a springy, fine-textured loaf with no crumbling. Try some of the variations listed below for variety.

Note that less yeast is necessary when sourdough starter is used.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), dough enhancer, sourdough starter, and vegetable oil. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is like a thick cake batter (thicker than the bean-based bread doughs). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the bread has risen about 50 percent more than its original size. (Note: This is not the same as most doughs, which almost double in bulk.) Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust.

 

VARIATIONS: Amounts are given for the small recipe; increase proportionately for other recipes.

 

LEMON-POPPY SEED SOURDOUGH: Increase the lemon peel to 2 teaspoons and add 2 teaspoons poppy seeds to the dry ingredients.

 

SESAME SEED SOURDOUGH: Use brown rice flour in the Featherlight mix, change the regular sugar to brown sugar, and add 1 tablespoon sesame seeds to the dry ingredients.

 

Nutrients per slice: Calories 130, Fat 3g, Carbohydrate 22g, Cholesterol 15mg, Sodium 80mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 11/2, Fat 1/2.

Sourdough Rye

400°

 

 

A basic bread for anyone who likes a taste of sourdough and rye. The rye flavor is so subtle that this can be used with any topping and filling. Rye flavor powder may be ordered from Authentic Foods (see here).

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), dough enhancer, sourdough starter, and vegetable oil. Add most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the bread has risen about 50 percent more than its original size. (Note: This is not the same as most doughs, which almost double in bulk.) Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust.

 

Nutrients per slice: Calories 130, Fat 3g, Carbohydrate 22g, Cholesterol 15mg, Sodium 85mg, Fiber 1g, Protein 4g.

Dietary exchanges: Bread 11/2, Fat 1/2.

Applesauce Rye Bread

400°

 

 

Slightly rye tasting, slightly sweet, this bread can be a tasty variation to your basic breads. Note that the yeast is increased slightly. Rye powder is available from Authentic Foods.

Grease your chosen pan(s) and dust with rice flour.

The applesauce and water temperature will be different for hand mixing and for bread machines. For hand mixing have the water and applesauce combined heated to about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer) whisk the egg and white(s), dough enhancer, molasses, and margarine. Add the heated applesauce and water, reserving 2 to 4 tablespoons. This should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved applesauce and water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for light crust.

 

Nutrients per slice: Calories 100, Fat 2.5g, Carbohydrate 16g, Cholesterol 15mg, Sodium 110mg, Fiber 1g, Protein 3g. 1/2.

Dietary exchanges: Bread 1, Fat 1/2.

Hawaiian Rye

375°

 

 

This sweet rye has a tropical flavor and wonderfully light texture. Use it for sandwiches and toast or for spreading with creamy cheese or meat fillings. Rye powder can be obtained from Authentic Foods. (See suppliers, here )

Grease your chosen pan(s) and dust with rice flour.

The combined juice and water temperature will be different for hand mixing and for bread machines. For hand mixing have the liquids about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl and set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s), dough enhancer, honey, and margarine (in chunks) until blended. Add most of the heated juice and water to the egg mixture. The rest should be held back to be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved juice and water blend as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon into the prepared pan(s), cover, and let rise in a warm place for about 35 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 375° oven for 50-55 minutes, covering after the first 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for light crust.

 

Nutrients per slice: Calories 110, Fat 3g, Carbohydrate 17g, Cholesterol 10mg, Sodium 115mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 1, Fat 1.

Swedish Rye Bread

400°

 

 

This light, slightly sweet, rye-flavored bread might become one of your basic breads because it goes with everything from jams to meats, cheese to peanut butter. See Authentic Foods for rye powder.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s) slightly; add the dough enhancer, margarine (cut in pieces), molasses, almond flavoring, and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more water if necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust. Because this bread has more sugar than most, you might find you have to lower the bake setting to light.

 

Nutrients per slice: Calories 110, Fat 4g, Carbohydrate 18g, Cholesterol 10mg, Sodium 100mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 1, Fat 1.

Caraway Rye Bread

400°

 

 

You won't believe this isn't a true rye bread since the texture and taste rivals any wheat-based rye. If allergic to nuts, replace the almond meal with dry milk powder or nondairy substitute. The rye powder is not necessary for this bread but does add more rye flavor.

Grease your chosen pan(s) and dust lightly with rice flour.

The water temperature will be different for hand mixing and for bread machines.For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), whisk the egg and white(s) slightly; add the dough enhancer, margarine (cut in pieces), molasses, and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more water if necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the dough has reached the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust.

 

Nutrients per slice: Calories 100, Fat 4g, Carbohydrate 15g, Cholesterol 10mg, Sodium 95mg, Fiber 1g, Protein 3g.

Dietary exchanges: Bread 1, Fat 1.

Egg-free Bean Bread, using Egg Replacer (Egg and Lactose Free)

400°

 

 

Double the size of your egg-free loaf by using the new bean/sorghum mix. With more protein in the flours, the egg substitute makes a well-rounded, light, springy loaf. Using this recipe as a base you can turn out many different breads. See below for variations. If allergic to nuts, substitute dry milk powder or nondairy equivalent.

If using loaf pan(s), grease and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your mixer), whisk the Egg Replacer and the cool water until it resembles egg whites. Add the honey, dough enhancer, margarine, and most of the warm water. The remaining water should be added as needed after the dough has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the bread reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust the first time. If necessary, lower to light crust if overbaked.

 

VARIATIONS: Measurements given are for a small recipe. Increase as needed for other sizes.

 

EGG-FREE POPPY SEED BREAD: Add 2 teaspoons poppy seeds and increase the lemon peel to 2 teaspoons.

 

EGG-FREE SESAME SEED BREAD: Change the honey to molasses and add 4 teaspoons sesame seeds.

 

EGG-FREE RAISIN-NUT BREAD: After beating with the mixer, stir in ¼ cup raisins and ¼ cup nuts to the dough. For bread machines add when the manual directs.

 

EGG-FREE SEED BREAD: Add 2 teaspoons each of the following: poppy seeds, sesame seeds, chopped pumpkin seeds, chopped sunflower kernels.

 

Nutrients per slice: Calories 90, Fat 2g, Carbohydrate 16g, Cholesterol 0mg, Sodium 80mg, Fiber 1g, Protein 2g.

Dietary exchanges: Bread 1, Fat 1/2.

Flaxseed Bean Bread (Egg and Lactose Free)

400°

 

 

This flavorful egg substitute may be the answer to your egg allergy. The loaf comes out high and the texture is springy. The flax flavor combines well with other seeds, strong-flavored nuts like walnuts and pecans, and with raisins. Using this one basic recipe you can turn out many variations so you never tire of your bread.

Note: Flax seeds are often used as a laxative, so some celiacs cannot tolerate this substitute, but if you are one who can, this bread will add excellent fiber to your diet.

Grease your chosen pan(s) and dust with rice flour.

The water temperature will be different for hand mixing and for bread machines.For hand mixing have it about 110°; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your heavy-duty mixer), dissolve the flaxmeal in the cool water and whip with a fork. Add the honey, dough enhancer, margarine (cut in chunks), and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the bread has reached the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust the first time. If necessary, lower to light crust if overbaked.

 

VARIATIONS: Amounts given are for a small recipe. Adjust amounts for the other sizes.

 

SESAME SEED FLAXSEED BREAD: Add about 2 teaspoons per cup of flour to the dry ingredients. Substitute molasses for the honey in the wet ingredients.

 

SEED AND NUT FLAXSEED BREAD: Add to the dry ingredients a bit less than 1 teaspoon each per cup of flour of the following seeds: sesame seeds, chopped pumpkin seeds, chopped sunflower kernels. Add ¼ cup of finely chopped walnuts.

 

CINNAMON AND RAISIN FLAXSEED BREAD: Add 1 to 2 teaspoons cinnamon to the dry ingredients and stir in ¼ cup raisins to the dough before pouring it into the pan. Check your bread machine directions for adding raisins to the baking pan.

 

Nutrients per slice: Calories 90, Fat 2.5g, Carbohydrate 16g, Cholesterol 0mg, Sodium 80mg, Fiber 1g, Protein 2g.

Dietary exchanges: Bread 1, Fat 1/2.

New Allergy Rice Bread (Egg, Dairy, and Soy Free)

400°

 

 

With the new Featherlight Rice Flour Mix, your egg-free breads become lighter than ever. And this one can be soy and dairy free also if you wish. This is specially formatted for those who can't have bean flours. If you can't have the cornstarch in the mix, substitute arrowroot. If you can't find a margarine to suit you, use vegetable oil, but your bread might be heavier.

If using loaf pan(s), grease and dust with rice flour.

The water temperature will be different for hand mixing and for the breadmachines. For hand mixing have it about 110°; for your bread machine, read the directions in the manual..

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl (or the bowl of your mixer), whisk the Egg Replacer and water until it resembles egg whites. Add the vinegar, margarine (in chunks), molasses, and most of the warm water. The remaining water should be added as needed after the bread has started mixing, either in the bowl of your mixer or in the pan of the bread machine.

For hand mixing: With the mixer turned to low, add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 31/2 minutes. Spoon the dough into the prepared pan(s), cover, and let rise about 35-45 minutes for rapid-rising yeast, 60 or more minutes for regular yeast or until the bread reaches the top of the pan. Bake in a preheated 400° oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for white bread with medium crust the first time. If necessary, lower to light crust if overbaked.

 

Nutrients per slice: Calories 100, Fat 2.5g, Carbohydrate 17g, Cholesterol 0mg, Sodium 75mg, Fiber 1g, Protein 2g.

Dietary exchanges: Bread 1, Fat 1/2.

YEAST BREAD RECIPES FROM OTHER BOOKS IN THE GLUTEN-FREE GOURMET SERIES

In my first three books I gave recipes for fifty nonsweet yeast breads. I repeated only one in this volume, so to save you time, here is a list of all the breads and sources for these recipes. The books' abbreviations are The Gluten-free Gourmet (GFG), More from the Gluten-free Gourmet (More), and The Gluten-free Gourmet Cooks Fast and Healthy (F&H).

Copyright © 1999 by Bette Hagman

Read More Show Less

Table of Contents

Foreword ix
Preface xiii
Acknowledgments xvii
The Celiac Story 3
Help! What Did I Do Wrong? 11
A Beginner's Guide to Understanding Gluten-free Flours 24
Yeast Breads 37
Sweet Yeast Breads 109
Yeast-Free Loaf Breads 129
Rolls and Buns 163
Specialty Breads 187
Muffins 207
Breakfast Breads 221
Crackers 249
Leftovers 259
Where to Find Gluten-free Baking Supplies 271
Index 275
Read More Show Less

Customer Reviews

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Sort by: Showing all of 11 Customer Reviews
  • Anonymous

    Posted October 19, 2004

    Must Have

    Gluten-free breads used to have a gritty texture from the rice flour, and were too soft for sandwiches. Bette Hagman uses garbanzo/fava bean flour, sorghum flour, tapioca flour, and corn starch to create breads which have a similar texture to wheat flour breads, and the flavors of her breads are fabulous. This is a 'must have' for anyone baking gluten-free.

    8 out of 9 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted February 21, 2010

    The cover pic is ridiculous

    You do not get gluten-free breads that look like the ones on the cover of this book. For most of the recipes you have to use the flour mixes that she tells you how to formulate. A better choice is "Easy Gluten-Free Baking" by Elizabeth Barbone.

    4 out of 6 people found this review helpful.

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  • Anonymous

    Posted April 12, 2002

    Tasting is Believing

    Too often with gluten free cooking, the recipes have dry, gritty, bland tasting results. Not so with this book. All of the breads that I have tried have been excellent and very close if not better than their gluten-filled counterparts. The recipe for the cinnamon raisin bread alone was worth the price of the book. Some people have been intimidated by the different ingredients necessary for these recipes, but don't despair, they make the end result wonderful. More grocery stores and health food stores are carrying these unusual ingredients. Plus, what I couldn't find locally I was able to order from Authentic Foods over the internet. The book also has the recipes in three sizes for bread machine conversions or if you want to make different size loaves. I think all of Bette Hagman's books are wonderful and a must for those with gluten intolerance.

    4 out of 4 people found this review helpful.

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  • Anonymous

    Posted July 13, 2009

    Great book!

    I've made a few things from this book so far, and they have all been very tasty. The waffle recipe comes out even better than my traditional wheat waffles. I'm looking forward to making more recipes from this book. The only con I can find so far is that it has no illustrations, which would come in handy.

    2 out of 2 people found this review helpful.

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  • Posted July 4, 2009

    more from this reviewer

    Great book for those who are wheat intolerant or need to be gluten free. A classic and reference point

    Having members of the extended family who are gluten intolerant and diagnosed wheat intolerant, this book has provide an opportunity to
    a) experiment with a variety of flours from Chinese and Indian Grocery stores where the flour is more affordable
    b)bake bread of three different sizes (use a Panasonic SYD250 breadmaker)
    c)retain socialized eating habits like eating sandwiches
    d)the 4 flour mixes allow a variety of bread so there will not be boredom
    e)versatile for handmixes and bread machine.
    f) can be used internationally

    1 out of 1 people found this review helpful.

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  • Posted May 18, 2009

    Many Recipes

    Make different types and they taste great!!

    1 out of 1 people found this review helpful.

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    Posted November 17, 2009

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    Posted April 29, 2010

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    Posted December 11, 2009

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    Posted June 21, 2009

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    Posted December 8, 2008

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