Who bakes their own bread? Do you use a breadmaker?

43 posts / 0 new
Last post

I cut wheat/gluten from my diet about a year ago for health reasons. The hardest part for me is not being able to eat sandwiches. I LOVE a good sandwich and have not been able to find a good gluten free bread. (They all seem to taste like Styrofoam) I have been thinking of trying to make my own and have been wanting a bread machine for this purpose. (I should have thought to ask for one for Valentine's day.) But first I guess I need to find some recipes. smiley)

There are lots of them out there and most bulk food stores now carry a gluten free flour mix as well. You don't need a machine to try baking a couple of loaves though ... there are links above that I and someone else has entered if you want to check there as well.

Thanks for answering Cat. I'm sorry it took me so long to get back to you. Yep, I have to cut out all sugar products smiley I hadn't thought of biscuits. That would certainly be nice. Especially for breakfast! Thanks for the idea.

Thanks so much for the great post Laura! I can't eat any type of sweetener. But I can eat fruit and eat fruit juice. And the diastatic malt suggestion is one I am certainly going to look into!

Hi Susan-I can do powdered milk. Now I have lots of ideas to try. Thanks!

Susan, I used to make bread in bread machines a lot, but after going through two I never got a new one. I know there are lots of gluten free alternatives, the problem is finding one that tastes good. I have never made bread without a machine, but will be giving it a try soon.

Jennifer ... if you can have fruit juice ... juices have a lot of sugar .... how about the condensed frozen juices ... apple juice for instance is a great sweetener when used still frozen and measured by the tablespoonfuls .... I used to have a cookbook that preserved everything using the apple juice concentrate.

Michele .... I have two excellent recipes ... one is for oatmeal waffles which uses only oatmeal, no flour and used yeast to get a fluffy texture .... really good and it makes great pancakes as well. The other is a rye flour flat bread and uses honey .... it is so good. If you want the recipes let me know and I will look them up. I used them a lot when the boys were growing up.

That would be awesome! I was actually wondering the other day if rye flour was gluten free, and meant to look it up.

My wonderful Kitchen Aid stripped a gear or something and won't turn correctly so I have been making it by hand. I love it, and so does my family. I make white, 1/2 white and 1/2 whole wheat and cinnamon raisin bread. There will be times that I will add ranch dressing mix and minced garlic into the dough as I knead it. That one never stays around very long!

My bread dough is extremely basic - yeast, flour, water, sugar, oil, salt.

I have a fantastic recipe for beer bread. It is quick to mix up, but takes about an hour to bake. That only lasts as long as it takes to cool enough to slice.

while wheat no longer as the nutrients it should, I do love knowing what my family is eating, and it never stays around long enough to go bad from lack of preservatives. I usually bake 2-6 loaves a week, depending on what the menu for the week is.

Oatmeal waffles (no wheat flour)
2 tsp bread yeast 1 cup soy milk
1 tbl honey 1 cup warm water
1/4 tsp salt 2 tbl canola oil
2 cups old fashioned oatmeal
Combine the soy milk, warm water, honey and yeast. When yeast has dissolved, add oatmeal and oil. Rest and let rise to double. Bake in oiled waffle iron. These waffles are soft when done rather than crispy. They can be used for breakfast, but can also be served under stew or chili. (you can substitute any other grain flake like rye or spelt)

Rye Flat Bread
2 cups rye flour 1 tbl honey
1/2 tsp salt 1 cup milk or soy/almond milk
2 tsp baking powder 2 tbl canola or olive oil
Combine flour, salt and baking powder. Combine honey, milk and canola oil. Stir the liquid ingredients into the dry ingredients until a dough forms. This will be sticky. Spray and flour a cookie sheet. Pat the dough into pan until 1/2 inch thick (You may have to dip your hands into flour to keep them from sticking). It doesn't have to be a perfect shape. Prick all over with a fork. Bake until lightly browned at 450 degrees for 10 minutes. Using different oils and sweeteners can make this a savory bread or a sweet bread depending on when you want to use it.

Thanks so much Susan!! I will give these a try this week