Gluten Free Baking (& Cooking) Thread

[Frogdogtimestwo]

None taken! I have only been cooking this way for the last 4-5 years, it is not easy nor fun especially on days when you just don't feel like cooking but you don't have the luxury of eating out. I promise I understand...

 

[ImStillMags]

Thanks so much for starting this thread. I've been a bread baker for it seems all my life. I simply love my wonderful breads.

Now I've found I'm wheat intolerant and have been pretty much GF for about a month.

I'm not as interested in desserts and muffins and sweets as I am in everyday kinds of breads like a good pizza crust and a loaf of bread that actually tastes like bread instead of being a dry hockey puck.

I'm just getting over some heavy duty surgery so I haven't had the chance to do much experimenting. i've been Gooogling around tryihg to find ideas for recipes.

I've found a couple of cracker recipes using seeds and things that look good.

I'm more of a savory bread person than a sweets person.

I'm still in mourning over my multi grain bread.....which I posted the recipe for here......I had finally found what I considered the best ever multi grain bread recipe.

I'm in the process of baking on the weekends and giving away breads to use up my stashes of gluten grains and flours.

Dang, I hate this.

 

[Kassaundra]

imstillmags, first it does get better, your in the hardest part right now when you first go GF, and the cravings are the worst and you still have a vivid memory of how wheat products taste and feel.

I have found yeast loaf type breads to be the hardest to replace well. I do have a biscuit recipe which I keep meaning to post that I use as a pizza crust that I really like.

Sometimes it takes being creative. When I get really hungry for a sandwich I have a waffle recipe that I leave the sugar out of and use the waffles as bread. The fresh ones are amazing as "sandwich bread" but the stored ones get crumbly so it's not perfect.

It will take some getting used to somethings you will get very close to the wheat products, but others you will just have to aquire a taste for the new item and embrace the differance.

 

[Frogdogtimestwo]

I mourned the loss of wheat breads for a long time. Honestly I would wait on your quest for acceptable GF bread recipes so that you are able to compare to your eating habits now rather than what you remember. Honestly at first I tried to make a ton of recipes to find something comparable and they SUCKED compared to wheat versions but after awhile the flavors became "okay" then they became "hey this is pretty good"

This looks like a great substitution for Whole wheat bread, I have been meaning to try this but have not yet, let us know if you make it!
http://wildflowermorningrecipes.blogspot.com/2010/10/barbaras-gluten-free-almost-whole-wheat.html

 

[ImStillMags]

Quote:
Thanks for that website. It does look quite interesting. I'll have to pick up a couple of ingredients she has listed but I'd like to try that bread.

I understand about taste 'memory'. Expecting something to taste a certain way and it doesn't is not fun.

 

[Czech's_chicks]

I generally make GF/DF/CF when we participate in our son's Autism groups. Since most children on the spectrum are supposed to stay away from those foods. For the holiday get-together, I made pumpkin 'pie'. It was all the same ingredients with a few exceptions:

Duck eggs - because some children are sensitive or allergic to chicken eggs
instead of crust, I thickened the mixture with ground flax seed
instead of milk or evaporated milk, I used canned coconut milk

Well, so far that has been my big experiment and it was delish! I still buy or get mixes because of how busy my schedule it, but I swear that I will start making more from scratch because I also believe in clean eating, as well. Soon...soon.

 

[Patchesnposies]

Czech's Chick,

Are you following a SCD or GAPS diet for your autistic son? I haven't any children who were diagnosed ASD, but five out of six of my children were adopted and have food allergies and auto immune issues...that I believe began in their guts. We transitioned from GF to SCD to GAPS and are now refining our foods further by eliminating high oxalate foods. It is a lot of work, but I have seen so much improvement in my whole family that it is well worth the time and trouble.

I'd love to find another GAPS-ter on BYC.

Deb

 

[Oregon Blues]

Bread. I can make some pretty good bread, but I don't normally. Having been forced to eat bread that made me very ill all the time I was growing up has left me not liking bread.

However, bread advice: bread is easiest to make if you make it as a quick bread. It will be a batter rather than a dough. Mix your flour, your liquid, and some yeast and let it set out to develop yeast flavor. Then the rest of the ingredients go in. You will need baking powder as a leavening agent. I find that rolls are much easier to make. It's tricky to get the interior of a loaf done without burning the outside. But hey, you can make a pretty good sandwich with a roll.

Bob's Red Mill has a lot of GF bread recipes on their web site. I haven't tried any of them yet, since I don't like bread.

Bob's Red Mill also sells a GF bread mix. It makes a nice loaf if you follow the directions carefully. However, to me it tastes like rye bread, which I particularly dislike, so I've never made it again. If you happen to like the taste of rye bread, it is a very good gluten free loaf (and does not contain rye)

 

[Oregon Blues]

If any one has any decent cracker recipes, I would appreciate.

GF crackers are way too expensive. I'm trying to perfect a home made cracker and progress is going slow. I've got something that is edible, but I want better.

 

[Kassaundra]

I recently tried one of the Bob Red Mills bread mixes and it was wonderfull! It rose well had a great bread texture, was the best gf raised bread I've ever eaten.