Gluten free breads
The process of bread making relies on the properties of the gluten found in wheat, rye, oats and other grains to produce a product we are familiar with. Gluten is the 'muscle of the flour' and determines the plasticity and elasticity of the dough, adds protein, responds well to salt and water and is weakened in egg and milk mixtures and in long term storage. It is low in freshly ground flour.
Bread is probably one of the hardest foods for gluten intolerant people to give up. You don't have to - there are some good alternatives you can make at home.
Bread is probably one of the hardest foods for gluten intolerant people to give up. You don't have to - there are some good alternatives you can make at home.
What flours can I use?
There are many alternative flours you can use for gluten free cooking.
Gluten free
Amaranth
Arrowroot
Buckwheat (kasha)
Cassava
Chickpea (besan, gram)
Cornflour, white processed
Corn (polenta or maize, usually yellow)
Kudzu
Millet
Potato
Quinoa
Rice, brown and white
Sago
Soy
Mung
Lentil (dal)
Low in Gluten
Use with caution, the following grains contain some gluten but are low allergenic.
Barley
Kamut
Oats
Spelt (dinkel, faro)
Triticale
Gluten free
Amaranth
Arrowroot
Buckwheat (kasha)
Cassava
Chickpea (besan, gram)
Cornflour, white processed
Corn (polenta or maize, usually yellow)
Kudzu
Millet
Potato
Quinoa
Rice, brown and white
Sago
Soy
Mung
Lentil (dal)
Low in Gluten
Use with caution, the following grains contain some gluten but are low allergenic.
Barley
Kamut
Oats
Spelt (dinkel, faro)
Triticale
|
Gluten free Plain Flour
Use as a replacement for plain flour in other recipes. I C rice flour 1 C potato flour 1C soy or chickpea flour Mix and store in an airtight container. Sieve before using. |
Gluten free Self Raising Flour
Add 1 + 1/2 Tbsp baking powder to 3 C of plain flour mix. Again, sieve before using |
Gluten free corn bread
This is the first attempt I made at gluten free bread. The line across the bottom of the loaf was due to the fact I forgot to put in the baking powder and had to put it back in the bowl and then return it to the tin.
The recipe is adapted from Val Allen's book, Very Wellness, which contains fabulous recipes for all sorts of special diets. It is quick to mix and bake. It will keep for about four days refrigerated and freezes and toasts well. Perfect with minestrone soup or toasted as a base for ratatouille topped with grated cheese for a quick lunch.
175g fine ground cornmeal
1/2 tsp salt
1 level tsp baking powder
1 level tsp bicarbonate of soda
200ml water
1 heaped Tbsp powdered milk or soy milk
1 Tbsp lemon juice or white vinegar
2 eggs or 3 egg whites
60g melted butter or olive oil
Preheat oven to 200C.
Grease and line a small loaf tin or use 6 muffin cases.
Mix dry ingredients and place in a blender.
Add dry and pulse only till combined. (In Thermomix, I mix all at the same time, on soft for about 20 seconds.)
Pour into the prepared pan and bake 25-30 minutes until browned and firm to the touch.
Serve fresh and warm or toast.
Quick lunch
Toasted cornbread with some stir fried vegetables,
topped with some home made tomato sauce
made a speedy lunch dish.
topped with some home made tomato sauce
made a speedy lunch dish.
