RE: I'm looking for recipes for GF/CF bread

[Guest guest]

So far I've been a horrible bread maker, I always kill the yeast and end up

with bricks for bread. Last night I was making this bread and thought

everything was going fine. My yeast mixture was nice and foamy so I thought

I had gotten it at last. I decided to knead the bread to mix it well becuz

I don't have a mixer. After doing this and letting it rise, of course, it

hardly rose but I cooked it anyway. Of course they are bricks (I tried the

whole French bread loaves thing) and I'll probably crumble and dry for bread

crumbs. The only thing I did differently is use 1 cup soy flour in place of

one of the cups of rice flour. Was it the soy flour that caused it not to

rise or is it becuz it wasn't mixed properly (due to the no mixture yet

problem)???? Please help. I would like one day to have a nice yeast bread,

so far the only thing I've been able to do is the noah's bread.

Dawn Montiel

Educational Consultant for Discovery Toys

Gluten Free Bread

Mix together

2 c rice four

1 c tapioca flour

3 tsp. xanthan gum

1 1/2 tsp. salt

2 tsp egg replacer (optional)

1 Tablespoon Calcium powder (optional)

Heat 1 1/2 cups water

Add 2 Tbs Red Star yeast

2 Tbs sugar

Let sit until foamy.

In a bowl

add 3 egg whites (I use 3 whole eggs)

2 Tbs olive oil

1 tsp apple cider vinegar,

yeast mixture,

flour mixture.

Beat on High speed for 3 mintues. I have found gf breads rise more when

beat well.

Grease a bread pan and pour in.

(This is about the consistency of brownie batter so don't be alarmed)

If you wet your hands or spatula with water, it will not be so sticky.

Let rise until double -- about 30 minutes.

Then bake in a 400 degree oven until nice and golden.

I'm sorry this came with no set time to remove from oven and every time I

am determined to get a time written down for it, but something always

happens and I never do, but start checking at 25 minutes.

Remove from pan and cool.

Some dust a cookie sheet with corn meal and shape into two long

french-loaf shapes.

Some make bread sticks by pouring onto a cookie sheet in long shapes. I

often use mini loaf pans or the little round pans with holes in center

that make them about the size of donuts. (I found those at Christmas time

in Fred Meyers, probably Walmart, etc carry them too and my son prefers

those " donuts " to regular sliced bread.)

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