Gluten, wheat, yeast, soy, sugar free bread?
I am an absolute bread fanatic but recently discovered that some long term health problems I have could be dramatically improved by eliminating some foods.
I have attempted to make my own bead using some of the ingredients below but the results were not very good to say the least!
I am not expecting miracles but can anyone help me come up with the best possible, gluten, wheat, yeast, soy, sugar free bread?
I can have anything from the list below?
•Oat bran flour
•Brown rice bran flour
•Tef or teff flour
•Ground Hemp Seeds
Fats, oils and liquids
•Condensed coconut cream
Rising agents and thickener/binder
•Aluminium free baking soda
•Aluminium free baking powder
Seasoning, spices and herbs
Sweeteners and flavourings
•Apple cider vinagar
Hi Golfer, your best bet is to search bread recipes on this board and start trying them out to see what you like.Our favorite is the Artisan stye Focaccia bread made with cream cheese, eggs, shredded cheese , almond flour and bake mix. We eat it toasted, it takes away the sponginess and you can have an honest to God sandwich.
Here are some recipes from Jennifer.
:welcome: to LCF!
could you please post your recipe for artisan foccocia bread - thanks
Here is a lot to get you started :
A lot of info here
Really read this thread there is all kinds of info here:
Here are some to get you started.:heart::heart:
Island girl2, The Focaccia recipe isn't my invention, I don't know who came up with it, but it's great.
Focaccia Sheet Bread
8 oz softened cream cheese
4 beaten eggs
1 cup bake mix
1/2 cup almond flour
2Tbs parmesan cheese
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup grated jack or mozzarella cheese
dried basil, oregano, thyme
1/4 tsp garlic powder
Preheat oven to 350. Line a flat baking sheet with non stick foil. I have a Breville table top oven so I use a pan that is about 12" X 12."Spray with cooking spray.
Beat the eggs into the softened cream cheese till well combined. Add parm and jack cheese, combine, add dry ingredients including garlic powder, stir well. Some people add the herbs to the dough , I sprinkle them on top. Put blobs of dough on the sheet pan and press out with a piece of plastic wrap to make a smooth even layer of "dough." Sprinkle with herbs as desired. I sprinkle a little parmesan cheese on top. Bake for 20 minutes or till golden brown. Let cool, cut into squares. I get 9 sandwich size squares from my pan. When the bread is cool you can carefully slice it into 2 thin pieces for sandwiches. It's very good toasted.
I use Jenn Eloff's Baking Mix recipe
1 2/3 cups almond flour
3/4 cup oat flour
2 Tbs coconut flour
3/4 tsp xanthan gum
Mix together in a plastic bag.
Here is the link to the artisan focaccia - it's really good, I've used it for a pizza base too:
Thanks guys, I'll have a good read through when I get home.
All sounds good so far, just wish I could have cheese!
what are you looking for? trying to replicate a baguette type bread with no wheat products is just going to leave you frustrated, I fear. a grainy more "quickbread" like loaf is simple.
two things you don't have on your list that are probably ok are canned pumpkin and chia. both of these can keep bread-things made with low carb ingredients from being dry as sawdust, which is a problem even when the fat content is pretty high.
use the pumpkin directly; it keeps a long time in the fridge or freezer and doesn't add much flavor in small quantities. (for reference, I use 2 tablespoons for 6 large muffins.)
use ground chia mixed about 1 part chia to 9 parts water, let it gel for 15 min or so. keep in the fridge for a week or more.
even when you aren't using a mixture that will actually RISE from using yeast, the flavor is still good and the smell can't be beat. adding a quarter teaspoon of sugar to a dough along with a teaspoon of granular yeast would add only about a gram of carb even if the yeast didn't "eat" the sugar. give it a few hours in a slightly warm environment to work before baking.
I was not overwhelmed by Nature's Flavors' "fresh baked bread" flavor, but you might find it improves your efforts. we all taste those artificial flavors differently, I think.
this Cheesy bread recipe is definitely NOT gluten or wheat free! it has vital wheat gluten- which is exactly the protein that gluten/wheat avoiders need to stay away from.... it does say it is optional so if you are really going gluten/wheat free, leave it out.
bumping, so people will notice the "NO CHEESE" please.
Whoa....this thread is a goldmine of bread possibilities.:jumpjoy: I've got to get to work. I'm tired of spending 12 net carbs for Healthy Life bread just so I can have a sammich. There's got to be something much better with all these recipes to choose from! :clap:
Hi, guys, I've been advised to add a couple of ingredients,
Kiefer as the natural bacteria may help
Ground chia seeds made into a gell
Apple cider vinegar added to the kiefer to help lighten bread
Any thoughts on these?
If you just want something for a sandwich this works best for me. I altered it from another recipe and think it's better...... I call it Flax Wrap..... 60 sec. in microwave
2 Tablespoons flaxmeal
1/2 Tablespoon coconut flour
1/4 teaspoon baking powder
1/4 teaspoon of Mrs Dash seasoning... or seasoning of your choice
pinch of salt
1 Tablespoon olive oil
1 Tablespoon water
1 large egg
Spray 2 plates. Whisk dry ingedients. Add wet ingredients, whisk just until blended. Quickly spread equal amounts of batter on each plate to make wraps.....Don't let batter rest it will get too thick to spread!!! Microwave each wrap for 60 seconds. Hope it works for you or someone else.
This quick recipe sounds good, and open to variations. I will try it in a tortilla press when we get back home. I think that some sprayed parchment paper will work in the press. Meanwhile, I will try it in the micro. while we are on the road. Thanks...
A lot of them I gave you is without cheese. I don't use dairy as much as possible.
I hope you can find something in the ones I gave you.
A lot of them are very good.
I never knew there were so many bread recipes on this board. I'm glad so many people posted recipes...now I have a much bigger collection to make. lol
I follow rosethorns recipes and suggestions and she's always got good ones.
Thanks for the links, cant wait to give them a try.
I will post the results!
Cant wait to give it a try!
Right, this weekend I’m going to have my first attempt at making some gluten free bread.
I am going to start with one flour (Buckwheat) and add another each time thereafter.
These are the ingredients I’m going to start with,
Now I finally have the ingredients to make a start, I just have a couple of questions I hope someone may be able to help me with?
To make one standard size trial loaf?
1.Amounts of each ingredient
3.Type of bread tin
7.Would a bread maker be best?
Obviously not expecting miracles but hopefully this may develop in to a base that other ingredients can be slowly added to and tweaked.
Any help or advice would be very much appreciated and you never know we may come up with something that is pretty good!
Here are 2 recipes I found. There are many others if you google them
Honey Almond-Quinoa-Buckwheat Bread
1 cup almond flour, 1 + 1/4 cup quinoa flour, 3/4 cup buckwheat flour
3 tsp baking powder
1 cup milk or nondairy milk ( I used vanilla almond breeze)
3 Tbsp of Honey
1/3 cup olive oil
1/2 tsp vanilla extract
1/2 cup – 1 cup of sunflower seeds, and/or raisins, chocolate chips, etc…
Mix dry ingredients. Mix wet ingredients. Combine. Mix. Pour into a greased (I used olive oil) bread/loaf pan. Bake for 35 –45 mins at 350 degrees.
Pecan, almond and buckwheat bread
Pecan Almond and Buckwheat Bread
•1 cup (100 g) pecans
•1/4 cup buckwheat flour
•1/2 cup almond meal
• Pinch of sea salt
• 1/2 tablespoon baking powder
•1 tablespoon brown sugar
•3 large eggs
•Preheat the oven to 350 F and prepare your mold (mine is a silicone mold so no need to butter it).
•Using your food processor, grind the pecans finely.
•In a mixing bowl, combine the buckwheat flour, pecan meal and almond meal. Add the salt, sugar and baking powder.
•Beat in the eggs.
•Transfer the batter to the mold and bake for about 25 to 30 minutes. Let cool for 5 minutes and unmold. Slice and eat toasted, or not, with the topping of your choice: cheese, butter, jam, tapenade. Options are endless
Wow you have a good start there. Always try your hand, I've had many happy accidents to making something.
Good luck kiddo.
LC baking is always tweaking. You should have seen us 15 years ago trying to make some baking happen. LOL
Keep trying you'll get it. And we have some very tasty baking on here.
Thanks Nigel .
I just saw this recipe today.
Gluten Free Wraps | Buckwheat Galettes (Buckwheat Pancakes)
Makes 10 galettes (if making large ones. I make small pancakes so it makes a lot.)
2 cups buckwheat flour (330 g)
2 tsp salt (I recommend Real Salt)
3 1/3 cups water (750 ml) (Filtered preferred. Read How Safe is Your Water?)
1 egg (or substitute. See my Homemade Egg Replacer.)
1. Mix flour and salt in a large bowl.
2. Add water gradually by adding in 1/3 – 1/2 of the total amount each time, stirring well after each addition.
3. Add the egg or substitute.
4. Cover batter and refrigerate for 1-2 hours (optional. I’ve, opted not to do this when I am in a hurry.)
5. Ladle batter onto a prepared skillet, greased as necessary.
6. Cook until galette starts to brown.
7. Flip galette over and cook on the other side.
Soobee, these Buckwheat Galettes sound wonderful.I've been thinking of getting some buckwheat flour as I love the taste. Thanks for the recipe.I use Real Salt , too.
Soobee, thanks for the recipes using buckwheat flour. I discovered 5 lbs of it in my pantry and I've never used it. It will be fun experimenting now.
all of these sound good. How do I keep a list or track of all these recipes so that I don't loose them or my place???,,,NEWBIE
Hi lonestarstamper, if you look at the top right where it says "welcome lonestarstamper", click on quick links in the blue below that. Then click on subscribed threads and that will bring up all the threads in which you have posted.
Thanks drjlocarb, I never knew that!
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