Does anyone have a recipe for making yeast free, dairy free, corn, wheat and gluten free bread, muffins and other goodies? Would be so grateful as bread that is wheat and gluten free sold in health food stores are so costly. Simple ones if possible.
Another recipe I have been searching for without success is chicharone-bread. made with small chunks of pork rinds? Tried it in Chile, SA--YUMMY. Thanks,
- J. chile_rican
Answer:
You have a difficult problem. As far as goodies, you will probably have better luck but finding something without any of those ingredients finding a recipe for bread is difficult. Below are some links that may help in your search.
And there is a link for a bread Arica made with chicharron. The first recipe is for the bread, the second for the bread with the pork rinds and cheese.
celiac.com has numerous recipes for quick breads, muffins, etc. which means they are yeast free and wheat and gluten free. Using soy milk as a substitute for milk, they then are also cow milk free.
I keep a large bag of GF flour to use for baking cookies, muffins, pancakes etc.
Betty Hagman's books The Gluten-Free Gourmet and More From the Gluten-Free Gourmet have some good recipes in them. I use her proportions for flour: 6 cups Rice Flour 2 cups Potato Starch Flour (I use garbonzo bean flour instead and it works really well. It is about 1/3 of the cost of Potato Starch Flour.) 1 cup Tapioca Flour
These three are mixed and then can be used as needed in GF recipes requiring GF flour. I store mine in the refrigerator in a large plastic container. I also can use this flour in the family regular waffle, pancake, and muffins recipes. Any recipe that has a few eggs usually can be made with GF flour. Addition of Xanthan gum (about 1/2 tsp per cup) also helps hold the breads and muffins together. Additon of unfavored gelatin is suppose to help make them stay more moist. In the cornbread recipe I usually use maza (corn flour), but GF flour works well too. Betty Hagman even has a decent pizza crust recipe that my husband even says is great:)
Hope this helps everyone with wheat and gluten problems. Harriet
RE: Yeast, Wheat and Gluten Free and Cicharone Bread
By Jayne Packer (Guest Post)
Hi, try the Yahoo Search engine - there are lots of receipes for this - search on "making unleavened bread". It is usually used for Jewish festivals and passover etc, but is quite palletable and you can make it more exciting by topping with cheese and adding a few sunflower seeds etc.
RE: Yeast, Wheat and Gluten Free and Cicharone Bread
By Melissa Blount (Guest Post)
I'd love to cook this recipe but I am allergic to rice and cow's milk products. Do you have a substitue for these? I am so desperate for a sandwich!!!!!
RE: Yeast, Wheat and Gluten Free and Cicharone Bread
By Bob's Red Mill Brands (Guest Post)
contributed by Carol Fenster, Ph.D.
Ingredients: 1 cup Brown Rice Flour 2/3 cup Potato Starch 1/3 cup Tapioca Flour 1 tsp Sugar 2 tsp Xanthan Gum 3/4 tsp Butter Buds 1/2 tsp Unflavored Gelatin Powder 1/2 tsp Cream of Tartar 1/2 tsp Baking Soda 1 Large Egg, lightly beaten 1-1/3 cups Nonfat Plain Yogurt 2 Tb Canola Oil
Preheat oven to 375°F. Coat two 5" x 2-1/2" nonstick pans (or 8" x 4" nonstick pan) with cooking spray. This bread can also be baked in a 7" round casserole, but it slices better for sandwiches in the rectangular bread pans.
Combine dry ingredients in large mixing bowl and mix well. With electric mixer on low, add remaining ingredients and blend on medium speed for 2 minutes. Spoon into prepared pans, smooth tops with wet spatula (if necessary), and bake small pans for 45-50 minutes, large pan for 50-55 minutes or until top is deeply browned and loaf sounds hollow when tapped. Dont underbake. Cool on wire rack. Slice with serrated knife or electric knife when bread reaches room temperature.
Yield: 2 small loaves or 1 large loaf
*Dairy Alternative: 1 cup milk (rice , soy, or nut) in place of 1-1/3 cups yogurt.
RE: Yeast, Wheat and Gluten Free and Cicharone Bread
By Ravara (Guest Post)
Check out http://www.fooddownunder.com I was just there getting some great recipes for the exact same reason. They have a good yeast free-gluten free white bread that you can substitue the buttermilk for soy/rice mike and add extra fat (what ever kind you can tolerate) They also have goodies i.e muffins, pancakes etc.
RE: Yeast, Wheat and Gluten Free and Cicharone Bread
Someone wanted dairy-free. I am allergic to cow milk, but I can replace it with goat milk in baking. Goat milk has a slightly nutty taste, rather nice in most baked goods. Wal-mart carries canned goat milk, right next to the condensed (cow) milk. If you need more information about using goat milk, there is a web site, listed on the cans of goat milk. - Rose
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