Baking gluten-free bread - feedback please?

I'm almost resigned to simply giving up bread... I am trying to stick to the MS diet which rules out gluten, eggs, yeast, soy and dairy.

This recipe almost sounds possible - but I'd welcome feedback from anyone with more experience.

Note the author says flax seed could be used in place of the eggs but she hasn't tried it. I do have egg replacer with flax and xanthan gum which works fairly well in oat flour pancakes.

I'm thinking I need to compromise on the yeast or it simply won't work at all.

Thanks.

http://voices.yahoo.com/allergy-brea...ee-327429.html

Re: Baking gluten-free bread - feedback please?

Can't make proper bread gluten free or otherwise without yeast.

I try and have a yeast free diet, but doesn't need to be gluten free, so normally have wholemeal tortillas/wraps instead of bread, or oatcakes.

Re: Baking gluten-free bread - feedback please?

My sister whipped up some flaxmeal wraps last week which were delicious. I'm kind of hoping for more of a 'bread'.

Ah well... the craving should eventually disappear, right? Meanwhile, I do have chocolate....

Re: Baking gluten-free bread - feedback please?

make sure your choc is dairy/soya free

Any bread without yeast will be more like a sour dough bread, or scones

Re: Baking gluten-free bread - feedback please?

Got a recipe for soda bread, it uses Plain flour rather than bread flour, assume you could substitute with gluten free flour, however it uses natural yogurt and milk, which would be no good if you are off dairy as well.

Re: Baking gluten-free bread - feedback please?

No dairy, but I do use almond milk in pancake batter. Wonder if that would do?

Re: Baking gluten-free bread - feedback please?

only way is to try it and see

450g Plain flour
1 level teasp bicarbonate of soda
1 level teasp salt
1 level teasp caster sugar
300ml natural low-fat yoghurt
150 - 180ml milk

Preheat oven to 220C/200C fan or Gas 7
Line a baking tray with baking paper.

Sift the flour, bicarb of soda, salt and sugar into large bowl.
Sifting ensures bicarb is distributed well in flour to ensure loaf rises evenly.

Mix yogurt with 150ml of the milk. Add to flour mixture in the bowl, and mix with a large spoon until mixture comes together - you may need to add a little more milk to make a soft but not sticky dough.

Flour your hands and bring mixture together, work quickly and handle dough as little as possible.
Gather the dough into a ball and put on a floured work surface.
Shape into a round loaf about 20-22cm across.
Transfer to baking tray and using a sharp knife cut a deep cross in the top.
Bake in oven for 30 minutes.
If loaf starts to brown too much, cover top with piece of foil shiny side up for last 5 minutes.
To test if cooked, tap the bottom- if it sounds hollow it is ready.

No yogurt. Increase the amount of milk used to 450ml and mix it with 2 teasp lemon juice or wine vinegar instead

For a crusty loaf cool on wire rack, for soft crust wrap in clean tea towel and leave until cold.

Re: Baking gluten-free bread - feedback please?

Great to have a "no yogurt" option! Thanks - I will print this out and give it a try.

Have you tried different seasonings with this - a mix of herbs, or cinnamon and raisin, or other?

Re: Baking gluten-free bread - feedback please?

Haven't actually tried this myself yet, found it in a supermarket magazine,
and thought it sounded interesting, but yes I assume you could add flavourings if wanted.

Re: Baking gluten-free bread - feedback please?

I'll let you know how it turns out. I'll do it plain first.