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Bread Class Notes

gluten free breads for class

Thanks to everyone who attended the last bread class. I can’t say it enough, there is no single right way to approach gluten free baking. And there are SO many ways to make gluten free bread. My goal for the class was to simplify the often daunting task of gluten free bread baking. It’s always a good idea to look at a variety of books or sites to find the recipes and style of baking that suits your needs.

For anyone with a sweet tooth, I’m teaching a gluten free dessert class on Saturday, November 18, 2017.

Baking tips and posts you may find helpful:

How to convert recipes to gluten free

Tapioca gel as binder and/or egg substitute idea

Aquafaba (bean juice) does amazing things. The liquid you normally drain from a can of beans? It whips up like egg whites. To replace eggs in a bread recipe, whisk the aquafaba with a fork until it’s slightly frothy. Sub 3 tablespoons of aquafaba for each egg called for in a recipe.

Some of my favorite tools for baking

How to make your own gluten free flour blends

I use the bread flour blend for most of my baking, but usually keep tapioca starch and almond meal on hand separately as well.

Mentioned in class, Brazilian cheese rolls are basically tapioca starch, eggs, and cheese. Chewy, delicious, and an easy to make bread option.

8 Ways to Bake Gluten Free Bread

Not that I’m opposed to loaf bread, but I prefer focaccia sliced horizontally for sandwiches. We used psyllium husk in the bread class, but I used guar gum in the focaccia bread pictured here. The end result is a bit fluffier with guar gum. Just fyi – for grilled sandwiches, slice focaccia horizontally, brushing cut sides with olive oil before filling and grilling.

Find more of my favorite recipes on this page

grilled cheese on focaccia bread

Ingredients:

I love Pamela’s Artisan Blend as a cup-for-cup replacement in recipes. For cakes and muffins, it’s perfect. Because of the guar gum in this blend, there’s no need to add an extra binder (xanthan, psyllium husk, etc). Sometimes, you may need to increase liquids slightly. You’ll need to experiment with this a bit, adding a tablespoon or two of water at a time to the batter as needed.

White and black sorghum flours are available online from Nu Life Market.

Honeyville Grain is a great source for almond meal/flour – bulk almond flour comes directly from a grower/processor in California who deals only with almonds.

Global Foods in St. Louis has tapioca starch in a few different aisles. If you haven’t shopped there, it’s an interesting place to browse.

Dierbergs is my go-to source for gluten free flours – Bob’s Red Mill and King Arthur Flour. If you can’t find their gluten free flours, be sure to ask a store employee. Or take a good look around the store. Sometimes they’re in the gluten free section, sometimes the regular baking aisle.

Some favorite gluten free products:

Bionaturae gluten free pasta

Enjoy Life chocolate chunks and chips

Glutino pretzel sticks

Against the Grain rolls and pizza (frozen)

Little Northern Bakehouse breads (in the frozen section)

Schar ciabatta (usually on shelf in gluten free aisle)

puffy gluten free pita bread

Comments

  1. Karen Hightower says:

    Do you have any IceCream ideas with no glutens, yeast, sugars or sweeteners.

    Thanks
    Karen Hightower.

    • This ice cream made from only bananas comes to mind. Though technically there are sugars in the banana. You may want to look at this recipe for peach ice cream. Hopefully, it’ll give you ideas about the best way to get a creamy result at home. An easy recipe for chocolate ice cream that I like:

      Easy Dairy Free Chocolate Ice Cream

      1 (13.5 oz) can coconut milk

      1/2 cup unsweetened cocoa powder

      3 very ripe bananas, mashed

      1/4 cup agave nectar or maple syrup

      2 teaspoons pure vanilla extract

      Blend all ingredients together and chill as quickly as possible. For fastest freezing (and to minimize crystal formation), pour mixture into a 1 gallon heavy duty freezer bag and seal shut. Place bag inside an 8″ x 8″ pan and freeze. Give bag a squish every half hour to keep ice crystals from forming. Ice cream will be soft serve solid in about 2 hours.

      I’m sure you’ll want to reduce the sweetening. Reducing sugar in a recipe affects the texture though, just something to keep in mind as you experiment. Good luck!

  2. Karen Hightower says:

    Fruit sugars are fine. Just not the cane sugar, honey or artificial sugars. I’m on the Daniel Fast and just looking for alternatives. Thanks.

  3. Im looking for gluten free, yeast free bread that tastes good… maybe impossibe but I thought you would know! Your recipes look delish!

  4. Linda – I just wanted to say that I found you on Shirley’s MMM (gfe) and couldn’t resist coming over to your blog – all because of your photo of eating a cookie right off the pan! I chuckled, because that also is so like me to do that. I, in the time before I was diagnosed with gluten intolerance (and soy intolerance, to boot), would think nothing of eating cake for dinner or pie for breakfast! Well, I still can, just without gluten and soy!

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  6. Hi!

    I love this site! But I searched for pizza and saw 4 different recipes. What is your favorite one? Time and ingredients are not an issue for me.

    ~Jameela

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