I was diagnosed with celiac disease a few months ago, so like many Americans now, I am unable to tolerate the protein “gluten” that is found in many, many foods. Additionally, I am soy and lactose intolerant and have a list of food allergies (nuts, etc) a mile long. My list of allergies and intolerances to medications isn’t any shorter. Needless to say, doctors cringe when they pull up my list.
Anyway, I’ve been struggling since my diagnosis to really find a decent bread that you can eat without toasting. Most of the gluten free breads are dense and just plain gross. There’s a local bakery that sells homemade loaves once a week, but honestly, I wasn’t impressed. My favorite so far has been Glutino Premium Fiber Bread. I can actually eat it instead of choking it down.
My mom recently discovered that our state owed me some money from a tax return a few years back. I decided to purchase a bread machine in the hopes of trying some recipes on my own. This machine is amazing! It even has a gluten free setting. Yanking the paddle out before the bread starts to rise is a pain, but only because gluten free dough is so different from wheat dough.
A few weekends ago, I tried my first gluten free bread recipe. Let’s just say it ended up being stashed in the freezer and demoted to “bread crumb” status. Last weekend, I tried a new recipe, and what looked like a beautiful loaf when I eagerly peered into the window, quickly became a collapsed, gummy brick when I turned it out of the pan.
Yesterday, I tried again and decreased the liquid amount in the recipe (I mean, really, are 2 eggs PLUS 2 whites necessary??). It’s been the best loaf so far and you can actually eat it without toasting it! There’s a bit too much of SOMEthing in it, but I haven’t been gluten free long enough to develop a well-seasoned palette for the various flours and starches in this bread. The result? Take a look!
My recipe was adopted from this one. Garbanzo beans are a no-go for me, so I substituted the gluten free flour and the garfava flour with the following:
1/2 c brown rice flour
1/4 c tapioca flour
3/4 c sorghum
I also eliminated the flax seed (didn’t have any), and decreased the liquid content by cutting out the 2 whites. The thing I’ve learned in a very short period of time, is that the xanthan gum takes time to develop. I actually mix everything with a hand mixer on medium for a full five minutes before transferring it into the bread machine and setting it on the gluten free cycle. Doing this results in a much higher bread. Think TALL!
This loaf needed about 30 extra minutes on the “bake” setting before I felt confident enough to remove it. I let it set in the machine with the lid open for about 15 minutes and then I transferred it to a cooling rack. The result? A pretty decent loaf of bread if I do say so myself! The sides caved in only a very, very small amount. It’s hardly noticeable, really.
So, try it and tell me what you think!



