Wednesday, February 27, 2013

Making Gluten Free Bread

As many of you know, I am trying to cut back on the gluten in my diet.  I have been diagnosed with a couple of autoimmune disorders, and I have been reading up on the subject. Time and time again, I have read  that I might have  a sensitivity to gluten.  Many people with autoimmune disorders do.  Remember last fall when I shared about chronic hives?  During some trial and error, I have found out that my hives are much worse on days when I eat a lot of gluten.  I am able to eat a small amount of gluten without too much of a problem, but I have been feeling better when I try to avoid it. 

My Adventures in Baking Gluten Free Bread 

One area that has been very difficult to cut back in with bread.  I did not realize how much I love bread products.  On a recent trip to Meijer, I found a Gluten Free bread mix by Bob's Red Mill for about $4. I decided to give it a try.  I had tried a pre-made rice bread by another comoany in the past, and it taste like a brick, so I wasn't sure what to expect.

I followed the directions and emptied the yeast pack in 1 and 2/3 cup of warm milk. (other types of milk can be used)

While the yeast and milk were reacting, I mixed the rest of the ingredients. One thing I thought odd was you needed 1 whole egg, and enough egg whites to make 3/4 cup. It ended up being 3 extra egg whites, but it didn't say that on the ingredient list.  I also added in the 1/4 cup of vegetable oil, and 1 tsp of cider vinegar. 

After all of the ingredients were mixed, I was to add it to the bread pan, cover, and allow it to rise.  I guess it I did not have it warm enough because it took about 15 minutes longer as it says on the package to rise the desired amount.

Gluten Free Bread 

Now my oops moment.  When I set the timer, I somehow messed up the time and did not notice.  I was supposed to back it for an hour.  It was a bit longer than that when I realized that the timer did not go off.  I found a dark brown loaf of bread that was very heavy coming out of the pan.  

Gluten Free Bread 

I was pleasantly surprised when I sliced a piece of bread and saw the inside was a pretty yellow color.  The big test though was the taste test. Would it taste good, or would it taste like a brick?  I have to say it was pretty good!  The crust is just too well done for me to eat, but the inside is totally usable. I will be trying this bread again, and next time be sure to watch the timer.    So if you are in need of a gluten free bread alternative, Bob's Red Mill Homemade Wonderful Bread Mix gets a thumbs up from me. 


  1. The bread sure looks wonderful! I love the yellow color

    Just now, that gluten-free flour, and actually all gluten-free products have more calories(!) than regular products.
    It's a fact that usually people are not aware of

    1. I am aware of it.. :( I am really in a tough place though. I would really prefer not to eat gluten free, but on days when I eat too much of it, I have health issues. My Dr and I really do feel that gluten is one of the causes of my chronic hives that are sometimes so bad on my feet that I can not walk. Since cutting back on gluten, I have been feeling much better.


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