Gluten-Free Bread Recipe

Gluten-free Focaccia Rolls and Pizza

Oct 7, 2008 Shannon Carlson

A gluten-free diet does not have to be flavor-free, or bread-free, for that matter. This simple recipe will become a staple in your gluten-free diet.

A gluten-free diet isn’t just a nutritional craze, but rather a means of survival for millions of people across the globe. According to the National Digestive Diseases Information Clearing House (digestive.niddk.nih.gov), as many as 1 in 22 Americans have intolerance for gluten. The medical diagnosis for this condition is celiac disease or celiac sprue. Gluten is a combination of the proteins gliaden and glutenin which, combined with starch, make up the protein in common dietary grains including wheat, rye and barley. Celiac sufferers are unable to digest this incredibly complex protein when ingested, which leads to painful and often life-threatening symptoms including chronic diarrhea, malnutrition, anemia and ulcerative colitis. It’s not surprising that when many people receive this diagnosis, they are left scratching their heads about what to eat. How is one supposed to survive without bread? While there is no textural substitute for grains containing gluten, there are many alternatives that are delicious and safe. The following recipe is one that is adaptable for pizza crust, sandwich bread, biscuits and hamburger buns.

  • ¾ Cup Brown Rice Flour
  • ½ Cup Tapioca Flour
  • ¼ Cup Potato Starch
  • 1 Tablespoon Sugar
  • 2 Teaspoons G/F Baking Powder
  • ½ Teaspoon Salt
  • ½ Teaspoon Xanthan Gum
  • 2 Large Eggs
  • ½ Cup Milk
  • ¼ Cup Canola Oil

Focaccia

A nice way to begin using this recipe is for focaccia, the delicious Italian bread topped with herbs, chopped onions, cheese, olives, or other delicacy.

  1. Preheat the oven to 375°F.
  2. Prepare a large baking stone or pan using parchment, cooking spray, or a light brushing of cooking oil.
  3. Combine dry ingredients in the bowl of a large electric mixer.
  4. Mix together the eggs, milk and canola oil in a smaller bowl.
  5. With the mixer paddle on a slow speed, add the wet ingredients to the dry, and gradually increase the mixing speed.
  6. When all lumps are smoothed, turn off mixer, scrape the paddle and empty the contents onto the prepared baking surface. The dough should be of a stiff batter consistency, but not of a kneadable consistency like wheat bread, and you will want to use a rubber spatula to smooth the batter into a circle about one inch in thickness.
  7. Sprinkle the top with herbs, garlic, cheese or anything that seems pleasant, and place in the preheated oven for 20-25 minutes, or until the top is golden brown and a pick inserted into the center comes out clean.

Serve warm with pesto, marinara, dipping oil, or eat plain. Wrap leftovers tightly in plastic wrap and store in the refrigerator.

Pizza

  1. Preheat oven to 450 F.
  2. When using the above recipe for pizza, use the same ingredients, but heat the milk to 95°F. Sprinkle the top with one Tablespoon rapid rise yeast and the sugar.
  3. Let the yeast “proof” for five minutes. The consistency of this dough is stiffer, but still not like that of regular dough.
  4. Use the same procedure for the focaccia, this time smoothing it to a one-half inch thickness, and omit using parchment. Prebake the crust for 10 minutes, or until the top begins to brown.
  5. Remove it from the oven, add toppings and return to oven to heat through.

Hamburger Buns

  1. Preheat oven to 375°F.
  2. Use the same dry ingredients, adding one extra egg for a total of three to the wet ingredients, and use one tablespoon rapid-rise yeast.
  3. As with the pizza crust recipe, heat the milk to 95°F.
  4. Sprinkle one tablespoon of yeast and the sugar on top and proof for five minutes.
  5. Combine all ingredients.
  6. Drop by ¼ cup measurements onto a prepared surface, and smooth the individual buns into a nice round shape approximately one inch in thickness.
  7. Bake 20 minutes or until a wooden pick inserted into the center comes out clean.

Loaf Bread

  1. Preheat oven to 375°F.
  2. Use the same recipe for loaf bread as for pizza dough.
  3. Place the dough into a prepared loaf pan and bake in a preheated 375°F oven for 35-45 minutes. During the last 15 minutes, cover the top with foil to prevent the crust from over-browning.
  4. Remove from pan immediately, and cool slightly before slicing. Store any unconsumed bread in the refrigerator or freezer.

Drop Biscuits

  1. Preheat oven to 400°F.
  2. Use the unaltered focaccia recipe above.
  3. Drop the batter by wooden spoon onto the prepared baking pan. Bake for 15-20 minutes or until golden brown.

The copyright of the article Gluten-Free Bread Recipe in Healthy Cooking is owned by Shannon Carlson. Permission to republish Gluten-Free Bread Recipe in print or online must be granted by the author in writing.
Gluten-free Focaccia Bread, Shannon Carlson Gluten-free Focaccia Bread
   
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