Failsafe Bread
5. Bread
Bread and Rolls in the Breadmaker
Bread Gluten-free (1)
Bread Gluten Free (2)
Bread Gluten free (3)
Buttermilk Bread
Damper Gluten Free
Rice Bread
White Rice Quick Bread
Breads
BREAD AND ROLLS IN THE BREADMAKER
The recipe that I use in my Breville bakers oven is the Laucke crusty white mix-
220mls water
2 cups of mix
1 teaspoon of yeast which comes in sachets in the mix.
I have also used it to make nice dinner rolls-I used double the above mixture and it made about 12 dinner size rolls(I sat them in the window for about an hour after kneading and allowed to rise then baked on 200 degrees for about 10 minutes).
Jenny
3 cups GF Flour (F.G. Robert's Gluten Free Self Raising)
1/4 cup lecithin
1 1/2 tablespoons guar gum or xanthan gum
2 tablespoons of sugar
1 1/2 teaspoons of salt
2 teaspoons of yeast (if can tolerate)
3 tablespoons of oil
3 x 60 gram eggs
450 ml water
Bake in breadmaker.
Try this web site for some new bread recipes: www.breadrecipe.com
1 1/4 cups rice flour throw it all in the bread maker and let it work its magic
1/4 cup millet meal
1/4 cup buckwheat flour
1 tsp bicarb soda
2 teaspoon cream of tartar
3 small bananas, mashed - amines
or 1 grated apple - salycilates)
2 eggs or 3 egg whites beaten stiffly
3/4 cup soy milk
1 cup soy flour or brown rice flour Throw it all in the bread maker and cook it.
1 Cup of arrowroot flour
1/2 cup buckwheat flour
1 tsp bicarb of soda
2 tsp cream of tartar
1 1/4 - 1 1/2 cups soy milk
2 teaspoons sugar.
Dry ingredients: Mix dry ingredients. Add combined liquid ingredients and mix till well
Liquid ingredients:
550 ml water
80 ml Oil
1/4 tsp ascorbic acid
405 g white rice flour
180 g brown rice flour
1 tablespoon xanthan gum
3 tablespoons sugar
1 1/2 tsp salt
3 tablespoons soy drink powder (I use one that is 100% soy, which I bought
at a health food shop)
1 1/2 tsp fermipan yeast
combined. Spoon into breadmaker pan, pressing down after each spoonful to eliminate
air bubbles. (This step is very important.) Place in breadmaker. Use the
shortest cycle, with a medium cooking time. With a Breville, it is called
basic rapid - Medium crust. After baking, remove from tin and cool on rack.
1 1/2 cups buttermilk, room temperature (you can use 1/4 tsp ascorbic acid and plain rice milk, to make buttermilk or just use plain milk or milk substitute). Preheat oven to 350 degrees Fahrenheit. In a small bowl, combine buttermilk and yeast. Stir to dissolve yeast. Set aside.
PS I think you can use citric acid instead of ascorbic acid crystals... I also doubled the recipe and added "one" egg to a doubled recipe.....this seemed to make a tastier and nicer looking bread (browned a little more).
1 packet yeast (about 1 tablespoon) (I made it without the yeast...it says you can omit this and it raises just a little less)
3/4 cup potato starch flour
1 1/4 cups cornstarch
2 TB sugar
1/2 tsp baking soda
2 tsp baking powder
2 1/2 tsp xanthan gum
1/2 tsp sea salt
1/4 cup oil
In medium bowl, combine all dry ingredients. To dry ingredients, slowly add oil and milk/yeast mixture. Mix well. Dough will look wet, thick, and pasty. Place dough into
greased 9 x 4 loaf pan. Wet hands and smooth out top of dough, then make an indentation down the centre lengthwise of loaf. This will make the loaf more attractive.
Bake 25-28 minutes. Loaf will just begin to brown. Test for doneness with a long toothpick, much as you would for a cake. Cool briefly before removing from pan. Refrigerated or freeze extra servings.
Pat
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back to top
(It also toasts very well.) 1 cup of tapioca starch Sift dry ingredients, add liquid to make a soft dough. Knead lightly roll out onto a
floured board. Make two round pats and brush top with milk/egg etc. and bake at 200oc for approx. 30 mins. We eat one and freeze one. I also made it without eggs and it was OK.
1 cup of brown rice flour
1 cup of cornflour
1 cup of potato starch (or 4 cups of gluten free flour of your choice)
4 tsp of Wards baking powder
3 tsp of sugar
1 tsp of sea salt
2 tsp of xanthan gum
1/2 cup of melted nuttelex
2 beaten eggs
Rice milk to mix
Deb H
Mix dry ingredients together. Add oil and water. Bake in a Because there is no yeast, there is no rising time needed,
3 cups of rice flour
2/3 tbspn xanthan gum
1 tbspn sugar
1/2 tspn salt
3 tspn baking powder (I make my own - two parts cream of
tartar to one part sodium bicarbonate)
450 ml water
4 tbspn oil
loaf tin for 30 to 40 minutes at 200 deg. C.
so it is a quick and easy recipe.
Brenda
This bread makes a good change from yeasted rice breads, which I find rather 1 1/3 cups white rice flour Oil and flour (with rice flour) an 8" x 4" loaf pan. Mix together flour, I usually cut this loaf in half and slice it sideways, so the slices are a
heavy. A thick slice of this, toasted, I find a good subsitute for crumpets
or muffins, as it is very light. Unfortunately it suffers from an excessive
amount of the "yucky taste" that seems have something to do with the baking
powder, and that you sometimes get in scones. I haven't worked out how to
get around this yet, so I must warn that one slice of this bread, toasted,
is delicious, but you may find two or more slices unpleasant.
2/3 cup arrowroot
1 tsp xanthan gum
2 tsp baking powder
3/4 tsp salt (I think I usually use a bit less)
5 tsp oil
2 large eggs, beaten
1 1/3 cups water
arrowroot, baking powder, xanthan gum and salt in large bowl. Combine oil,
eggs and water and quickly stir them into the dry ingredients until they are
just mixed. Put the batter into the prepared pan and bake at 180 degrees
for about 1 hour, or until the bread is golden and a toothpick inserted into
centre comes out clean.
bit closer to normal bread size.
Caroline