Recipe 2 | Bread! Gluten free and Dairy Free
I am often asked in counseling sessions for 2 substitutions.
The first is for a good non-dairy cheese. To which my response is: “Let me know when you find one.”
The second is for a good gluten free bread. Here, I actually have a couple of recommendations. Trader joes makes some okay ones, Canyon Bakehouse offers some variety, and there are brands like Schar, Udi, Rudi’s, and Franz that are nationwide and offer some good options. There are some good English muffins too, offered by Glutino’s and Kinnickinick also has some promising products.
However, these are extremely expensive options. And while the start up/stock up costs for making your own are somewhat high, they are no where near as bad as continually by adequate loaves of bread.
Below is my VERY EASY recipe for homemade gluten free and dairy free bread (I have not tried it egg free yet - that is my next task and I will update with how it turns out). Please let me know if you try it with any variations or if it is indeed as successful for you as it is for me.
Here we go!
GF Bread (makes 1 loaf)
Ingredients
Yeast Mixture
2 TB active dry yeast
1 TB sugar or honey
1 cup + 2 TB warm (body temp) water
Dry
1 cup brown rice flour
1 cup sorghum flour
1 cup potato or corn starch or tapioca flour
2 tsp xanthan gum
1 tsp salt
¼ -½ cup chopped seeds or nuts
Wet
2 eggs (or 2TB ground chia seeds or flax seed meal in 6 TB hot water)
¼ cup ghee, avocado, or olive oil
2 tso unfiltered apple cider vinegar
Directions
Bloom yeast in warm water with 1 tablespoon sugar. Let sit for 5 minutes
Whisk together dry ingredients in a large sealable bowl.
Mix together wet ingredients in a small bowl
Add yeast mixture and wet mixture into dry mixture. Mix until thoroughly combined.
Put lid on bowl (or seal tightly with plastic wrap) and put dough mixture into refrigerator for 12-24 hours.
Grease and cornmeal or flour a small dutch oven and pour dough in, place lid on dutch oven. Let dough warm and finish rising in the dutch oven for 1 hour.
Turn oven on to 400F. Place cold dutch oven with dough into cold oven on an upper rack. Let bake for 40 minutes with lid on. After 40 minutes, remove lid and bake for another 15-25 minutes.
Check internal temperature of the dough. Once dough reaches 195F, turn oven off and let the dough cool in the oven.
Once completely cool, place bread in a tightly sealed container. Eat within 3 days or slice and freeze up to 3 weeks.
Heavily adapted from 1000 Gluten Free Recipes by Carol Fenster, PhD