Does anyone have a gluten free bread recipe that does not contain yeast milk or vinegar?

Answer 1

AnswerI have developed bread recipes that do not contain milk, eggs, yeast, sweeteners, vinegar, gums or baking sodas so they are low in sodium and sugar. I use old fashioned sourdough techniques with gluten free ingredients making the breads easily digestible my people that have trouble with many ingredients.

The link to my recipes is below: http://glutenfreesourdough.blogspot.com/2009/03/gluten-free-dairy-free-sourdough-bread.html

Good Luck and Eat Well

Gluten Free Yeast Free Banana Bread

1 c. sugar or honey

1/2 c butter substitute, I use Smart balance with flaxseed

2 eggs or egg sub. (can mix 1 tbs flaxseed with 3 tbs water = 1 egg) heat in pan until dissolved

3 Tbs. milk substitute (soy, rice, potato or coconut milk) soured with a bit of lemon juice

1 teas soda

2 c. corn starch

pinch of salt

3 bananas mashed

Mix everything together with the exception of bananas. In separate bowl beat bananas until smooth. Combine the two. Mix thorougly. Pour into greased 9 x 5 loaf pan.

Bake at 350 degrees for 60-70 minutes or until toothpick comes out clean.

This is the only bread my twin grandsons will consume on the GFCF yeast free diet.

HOPE THIS HELPS

Answer 2

Almond bread! A lot of folks with Crohn's disease make almond bread instead of regular wheat. 1 cup of brown rice flour

1 cup almond flour

¾ cup white rice flour

¼ cup tapioca flour

2 ½ teaspoons guar gum or xanthan gum

1 teaspoon salt

2 teaspoons instant yeast 2 eggs

2 tablespoons honey

2 tablespoons olive oil

1 teaspoon vinegar or lemon juice

1 - 1 ¼ cups warm water Mix dry ingredients in food processor. Add liquid ingredients. Process until it is thick like a cake mix. Add more water as needed. Pour into pan and rise as high as ¾ of the pan. Bake at 350F for 30 minutes. This recipe is good also as a Pizza base. **make sure you are using gluten-free eggs or a more common egg substitute

Answer 3

PLEASE DISREGARD THIS ANSWER, AS THIS RECIPE CONTAINS YEAST.

First- whisk together your dry ingredients and set aside:

1 1/2 cups sorghum flour

1 cup tapioca starch or potato starch (not potato flour!)

1/2 cup millet flour

2 teaspoons xanthan gum

1/ 1/4 teaspoons fine sea salt

1 packet rapid dry yeast or 2 1/4 teaspoons

You'll need sesame seeds for the top; set aside for later. Or omit.

For the Breadman bread machine:

Pour the liquid ingredients into the bread machine pan first:

1 1/4 cups warm water (at 110 to 115 degrees F)

3 tablespoons extra virgin olive oil

1 tablespoon honey- or raw agave nectar to keep it vegan

1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)

1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

Gently pour the mixed dry ingredients on top of the liquid.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, a rapid rise cycle will also work.

Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft, but not cake batter wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

If you like a crusty loaf (or your past experience results in a gummy center/fallen top) remove the bread from the pan and place it in the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool the loaf before slicing for best results.

Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste.

Freeze leftover bread as slices, wrapped in a paper towel and bagged in freezer bags. Thaw to room temperature.

Baking time:1 hour

Yield: 1 loaf

Answer 4

Try corn bread.

No! Not all corn bread is gluten free. Lots of corn bread mixes in the stores are made with wheat flour as well. Your best bet is to buy corn meal and a gluten free flour to supplement it to make your own corn bread. Rice flour, Quinoa flour, and gluten free oatmeal flour are good choices.

Answer 5

You cannot "make" yeast. You can buy many forms of easy-use yeast, or even buy fresh yeast if you can find a supplier, or you can do as I did, and culture yeast from a bottle of beer

http://ronsrantsbreadblog.wordpress.com/2009/09/13/culturing-yeast-from-beer-sediment/

Really, as you'll see, it's hardly worth the effort.

I use Fermipan Red yeast for my bread - have done for years - and it's excellent. Kept in the freezer (decanted into a screw-top container - it must be kept dry), it will remain viable for up to 2 years - useful for those who bake only occasionally.

Answer 6

I'm not sure about bread machine recipes, but this site has some regular bread recipes: http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html and this site has gluten-free bread machine tips: http://glutenfreegoddess.blogspot.com/2006/12/first-loaf-in-my-gluten-free-bread.html

Answer 7

You can find it at WhatsCookingDad. Gluten-Free Bread Maker follows a healthy diet for your body. Here the best bread machine for gluten-free bread review helps to choose the best one for your baking.