I think the best way to get this metaphorical ball rolling is by sharing one of my mom’s most popular recipes both at home and on her YouTube channel Gluten Free and Me. Although I’ve been gluten-free for the past 13 years, I still have to go to my mom for many baking questions (mostly to confirm what I think may be right). She is my hero for helping our family survive the early years of Celiac life in a world that was definitely not gluten-free friendly. Hopefully, her recipes and videos can help newly diagnosed or veteran gluten-free eaters in some way as well
My mom created this recipe over two years ago, so there have been some changes since then, specifically the removal of dried milk from the ingredients. What follows is the original recipe and then a Q&A I did with my mom, covering some of the frequently asked questions I’ve received over the years at Healthy Food for a Healthy You.
Original Recipe: Brown Rice, Flax, and Oat Bread
3 large eggs
¼ cup oil
1 ½ cups warm water
2/3 cup dry milk (optional)
1 cup tapioca flour
1 tablespoon xanthan gum
1 teaspoon salt
3 tablespoons organic sugar
½ cup flax meal
½ cup oat flour
1 cup brown rice flour
2 ¼ teaspoons yeast
Frequently Asked Questions:
1. Here are some different flour combinations we use:
Option A: 1 cup tapioca, 1 ½ cup brown rice flour, ¼ cup millet, ¼ cup sweet sorghum
Option B: ½-3/4 cup tapioca with the difference of starch in arrowroot flour
So basically, make sure that you have 2 cups of protein flour that you can alternate with varying things (i.e. brown rice flour, amaranth, millet, sorghum, flax, almond flour, buckwheat).
Note: certain flours have a strong flavor, which might overwhelm the final product.
2. We did use dry milk in our original recipe, but we don't any more. Here's why:
My mom added it because it added calcium. However, it didn't do anything to the bread, and we haven't used it in years.
3. "What type of bread machine do you use?"
In the 12 years that we've been gluten-free, my mom has gone through countless bread machines. We have a Sunbeam now, and it has been the longest lasting and most successful.
4. "If my bread machine is different than yours, what setting should I select?"
We use the 3 hour medium-crust setting, but we recommend picking whatever setting has the longest rising and baking time. The crust consistency is completely up to your preference.
5. "If I don't have a bread machine, how do I bake bread?"
In a standing mixer (use a regular bowl and electric mixer if you don't have one), mix everything together, with yeast going in last. Let dough rise for 45 minutes to an hour in a lightly greased bread pan. Bake at 350°F for 40 minutes or longer, depending on your crust preference.
6. "What is the difference between guar gum and xanthan gum?"
We've used guar gum several times in our recipe, but we think that it affects the rising because the bread never rises completely when we use it; so we stick to xanthan gum.
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