What is a good recipe for gluten-free bread that doesn’t taste horrible?

3 Comments

1. Cotterall and Michelle Adams says:

   April 27, 2009 at 6:34 am

   Gluten Free Gourmet

   I don’t know of any but there are some made from sprouted grains.
2. phil m says:

   April 27, 2009 at 10:59 am

   Celiac Disease Test

   3 cups of GF) Flour Mix **
   1 egg
   1 tablespoon GF baking powder
   2 cups of buttermilk
   1/3 cup of sugar
   ¼ cup melted butter
   2 ½ teaspoons of xanthan gum
   1 teaspoon of salt
   1 teaspoon of GF baking soda
   ½ cup raisins

   Preheat oven to 325F. Grease a loaf pan. Sift dry ingredients together. Whisk milk and egg together, and then add to dry ingredients. Add butter and mix until combined, do not over mix. Add more buttermilk if it seems too dry. Put in prepared pans and bake 50-55 minutes. Check to see if done wit a toothpick and the top is brown. Put pats of butter on top while still hot, if desired.

   **The GF mix is
   2 parts white rice flour or 6 cups or 3 cups
   2/3 parts potato starch flour or 2 cups or 1 cup
   1/3 part tapioca flour or 1 cup or ½ cup

   hope this helps

   this website is very very good and has lots of different recipes for all sorts or gluten free breads. i have used it many times, it also carries a whole range of suitable recipes for all sorts of dishes.

   bon appetite
   PHIL
3. Nancy says:

   April 29, 2009 at 1:06 am

   Celiac Disease Diet

   We like Pamela’s Wheat Free Bread Mix. It tastes like regular wheat bread, even smells like it. It’s soft. It even bends. It also doesn’t have a weird taste that clashes with certain flavors. This is the first bread I found that you can do a PB&J with.

   I even use it to make hamburger buns. Use a “muffin top pan”. Just kind of pile the dough in there, let it rise/rest for an hour. It rises and puffs up a bit more in the oven when you bake it too.

   We go through at least two loaves of this a week. There is nothing that I’ve tried with it that doesn’t work. We use it for toast, any and every kind of sandwich, french toast. The buns for hamburgers, cheesesteaks, sloppy joes, etc.

   By the way, sprouted grains such as sprouted wheat, rye, barley, kamut, spelt, all still contain gluten. It’s a common misconception that they don’t. Just an FYI based on one of the other suggestions that you still want to avoid the gluten-based grains, sprouted or not.

   Nancy