Fearless Bread

Finally! A recipe collection of gluten free baked goods that are not taste free!

Some of the recipes below are from Annalise G. Roberts who converted them from using wheat flours to gluten free flours. She is the author of Gluten Free Baking Classics.  click here  for info on her and to order her cookbooks. The majority of the gluten free recipes on our site use her own all purpose flour mix or her special bread flour mix for yeast breads. We have tested these recipes in our kitchen as is, and also with alterations, and found her book to be a real asset to any gluten free baker! We highly recommend adding this culinary treasure to your collection today!

The Issue Of Gluten Intolerance

With a growing number of our population suffering from allergic reactions to digesting wheat and or gluten, we have decided to test and share some recipes we've collected along with some tips and techniques.

Gluten is made up from 2 protein molecules, glutanin and gliadin found in flour. When water and flour are mixed and kneaded, gluten is formed and this is what gives traditional bread it's structure and texture. Sensitivity and intolerance to gluten and wheat can range from symptoms such as mild abdominal cramps and headaches, all the way to the most severe being Celiac disease which affects approximately 1% of the population in the United States.  For more info on Celiac disease,  click here

I was pleased to find the nation's leader in the successful treatment of IBS and other related digestive disorders, is right here in the Northwest. He is Dr. Stephen Wangen N.D., founder of the IBS Treatment Center in Seattle, WA.  For info on his new book, Healthier Without Wheat   click here
 
Visit the links below for  additional info about the services they offer.

IBS Treatment Center
Dr. Wangen's Blog
Support Group



A partner of the IBS Treatment Center is the Innate Health Foundation. This foundation is a public charity 501(c)(3) organization that supports the IBS and food allergy communities in a variety of ways. One of the best tools they offer is a "wiki" website where anyone can add information about food products, restaurants, recipes, cookbooks and more. It is like Wikipedia for the food allergy/intolerance community. Visit the links below for additional info.

IHF Home Page
IHF wiki page


Another doctor of natural Medicine I have had the pleasure of working with is Dr. Christine Bowen N.D.; founder of Bothell Natural Health Clinic in Bothell WA.  Digestive support for gluten intolerance is among the many services in which she specializes. For more info on her clinic   click here 
 




One of the main issues shared by those craving baked goods made without wheat flour are the high prices in retail establishments. Equally frustrating is the poor quality, variety, and taste found in many retail shops selling gluten free breads.

By using blends of different gluten free and wheat free flours, non traditional techniques, and traditional techniques, we provide information on preparing safe and delicious baked goods for anyone looking to avoid gluten or wheat in their dietary intake.

Gluten Free Flours:  
brown rice flour 
white rice flour
sweet rice flour
potato starch
potato flour
tapioca flour (tapioca starch)
cornstarch
corn flour 
sorghum flour
millet flour 
teff flour
bean flour
amaranth
quinoa

Gluten Free Resources:

Gluten Free Mom
Gluten Free-My Way
The GFCF Experience
Whole Life Nutrition Kitchen
Gluten Free Cooking School
Gluten Free Mommy
My Gluten Free Table
GF Joe's
Sure Foods Living
Food Challenges

  

One thing greatly missed by many on a gluten free dietary intake is the taste and texture of homemade yeast breads. While the taste and texture are slightly different, this is an easy loaf to help you make the switch to bread made from gluten free flours.

Ingredients: (bring all to room temperature)
2 eggs plus 1 yolk (you may use egg substitute if desired)
3 TBSP canola oil
2 cups GF bread flour mix (recipe at bottom of page)
1 ½ tsp. xanthan gum
1/2  tsp. salt
2 heaping TBSP sugar
¼ oz. (1 pack) active dry yeast
¾ cup plus 2 TBSP whole or dairy free milk (heated to 110F degrees)

Directions:
1. grease an 8 ½ x 4 ½ inch bread pan and set aside

2. mix oil and eggs together and set aside

3. add all dry ingredients to large mixer bowl and whisk together

4. add egg mixture to dry and toss slightly, add warm milk and mix till just combined, scrape bowl and beaters, beat on high for 3 minutes, scrape bowl and beaters again

5. dough will be wet and sticky, use a spatula to transfer and level dough into prepared pan,  cover with oiled plastic wrap and let rise in warm draft free place for 30 – 40 minutes or until dough rises to just below top of bread pan

6. place rack in center of oven and preheat to 375F while bread is rising, use gas or electric oven: convection ovens tend to brown bread too quickly

7. gently remove plastic wrap, place risen loaf in oven and turn heat down to 350F, bake for 10-15 minutes for browning, cover loaf loosely with foil tent, bake additional 20-25 minutes til done, remove from pan, bread will have hollow sound if done when tapped on the bottom

8. place on cooling rack and brush crust with butter or margarine while still hot, let cool 20 minutes before slicing .

Gluten Free Bread Flour Mix
¼ part millet flour                         ½ cup                         1 ½ cups
¼ part brown or white                ½ cup                         1 ½ cups
rice flour, or sorghum flour,
or quinoa flour, or amaranth flour
1/6 part cornstarch                       1/3 cup                     1 cup
1/6 part potato starch                   1/3 cup                     1 cup
1/6 part tapioca flour                    1/3 cup                      1 cup 
Total Mix                                          2 cups                      6 cups

 
Tip: Use active dry instead of rapid rise or instant yeast. Gluten free yeast bread dough needs to rise slowly (30 minutes minimum) to allow xanthan gum to set.

Tip: When measuring flours, don’t scoop your measuring cup into the bag. Use a large scoop or mixing spoon and gently shake flour into the measuring cup til it heaps. Then level it off with a knife or other straight edged utensil. This will prevent you from compacting the flours and adding too much to the recipe

Teff Sandwich Bread



This is a wonderful gluten dairy and soy free loaf compliments of Alissa Segersten of  Whole Life Nutrition in Bellingham, WA.  If you miss the taste and texture of whole wheat bread, this loaf is for you. It is dark, hearty, and higher in both protein and iron than most gluten free sandwich bread.  It's the perfect loaf for morning toast, a hearty chicken salad sandwich, or the all time nostalgic favorite: PB & J!


 
1 ½ cups warm water (100 to 110 degrees F)
1 package dry active yeast (2 ¼ teaspoons)
1 teaspoon organic cane sugar or maple sugar
4 tablespoons extra virgin olive oil or grapeseed oil
3 tablespoons honey or maple syrup
2 tablespoons ground flax seeds
2 cups teff flour
½ cup arrowroot powder
½ cup tapioca flour
1 ½ teaspoons xanthan gum
1 ¼ teaspoons sea salt



1.  thoroughly mix yeast with warm water and sugar in a small bowl, set aside for 5-10 minutes until foamy

2.  add honey, oil, and ground flax seeds, stir well until thoroughly combined

3.  add the teff, arrowroot, tapioca, xanthan gum, and salt in a large mixing bowl and whisk well until combined, pour the wet mixture into the dry mixture and beat for 30 seconds, scrape bowl and beaters and beat approx. 1-2 minutes until the dough thickens and becomes smooth

4.  transfer the dough to a greased 8 x 4 loaf pan and use a spatula to form into a log that is tapered at both ends, cover pan with oiled plastic wrap and set in warm place to rise at least 30-60 minutes or until loaf rises to 1/2 inch below top of pan, preheat oven to 350F during rising time

5.  remove plastic and place risen loaf in center of oven to bake for 35-40 minutes, I usually remove bread from pan immediately to prevent condensation on the bottom of loaf, make sure sides of loaf don't begin to collapse when placed on cooling rack, place back in oven a few minutes if they are a bit flimsy, the original recipe calls for cooling the loaf in the pan 5-10 minutes before removing to a cooling rack, try both and stick with what works best for you  

This is the best gluten free focaccia recipe I have seen or tasted. I made a slight alteration of the original recipe from "Gluten Free Baking Classics" by Annalise Roberts. It is very versatile in terms of your choice of toppings and seasoning so get creative and enjoy!

Ingredients:
1 ½ cups bread flour mix (see chart below)
1 tsp. xanthan gum
1 1/4 tsp. salt
1 TBSP sugar
½ tsp. garlic powder
1 tsp. onion powder
One  ¼ oz. packet (scant TBSP) active dry yeast
2 tsp. olive oil
¾ cup plus 1 TBSP warm water (105-110F)
Olive oil

Optional Toppings: flavored sea salt, rosemary, oregano, sautéed onions/peppers, olives, sun dried tomato, chopped prosciutto, chicken, etc.
 
 Directions: 
1.  whisk all the dry ingredients together until well combined in the bowl of an electric mixer
 
2.  pour warm water and olive oil into dry mixture and mix for 30 seconds, use spatula to scrape beaters and bowl, beat on high speed for 2 minutes, scrape bowl and beaters again, stir batter with spatula
 
3.  use a spatula to add batter to center of parchment lined sheet pan and spread it evenly to an 8 inch circle, cover with oiled plastic and let rise in a warm draft free place (microwave or oven) for 40 minutes until nearly doubled in height, preheat oven to 400F while dough rises
 
4.  drizzle olive oil over surface of risen dough and carefully spread it over entire surface with your finger, carefully add toppings of your choice and bake in center of oven 20 minutes, should be medium golden in color
 
6.  remove from oven and place on cooling rack for 10 minutes before serving
 
 
Bread Flour Mix:
 
¼ part millet flour                         ½ cup                          1 ½ cups
¼ part white rice flour                 ½ cup                           1 ½ cups
1/6 part cornstarch                        1/3 cup                         1 cup
1/6 part potato starch                   1/3 cup                         1 cup
1/6 part tapioca flour                    1/3 cup                         1 cup  
Total Mix                                      2 cups                          6 cups

These breadsticks are a perfect match for soup, salad, and pasta. They are made from the same dough as the gluten free focaccia and they taste just as good! This recipe can be made with cheese, chopped mushrooms, olives, or anything your palate or system can tolerate. You may want to double this batch because they won't be around very long once you take them out of the oven!

Ingredients:
1 ½ cups bread flour mix (see chart below)
1 tsp. xanthan gum
1 1/4 tsp. salt
1 TBSP sugar
½ tsp. garlic powder
1 tsp. onion powder
1 tsp. Italian seasoning
2 TBSP shredded parmesan cheese or Daiya dairy free cheese
One  ¼ oz. packet (scant TBSP) active dry yeast
2 tsp. olive oil
¾ cup plus 1 TBSP warm water (105-110F)
Olive oil
 
Directions:
1.  Add all ingredients except oil and water into a large mixer bowl and whisk together until well combined.
 
2.  Pour warm water and olive oil into dry mixture and mix for 30 seconds. Use spatula to scrape beaters and bowl. Beat on high speed for 2 minutes, scrape bowl and beaters again, stir with spatula. The dough will have a texture like thick pancake batter.
 
3.  Scoop the dough into a prepared pastry bag with a large tip, or you may use a plastic sandwich bag with one of its corners cut off.
      (cut the corner only as wide as you want the breadsticks to be)

4.  Pipe the dough onto a parchment lined baking sheet in long breadstick shapes. Cover them with oiled plastic wrap and set aside in a warm draft free place for 40 minutes until nearly doubled in size.

Preheat oven to 400F while dough rises
 
5.  Remove plastic wrap and carefully brush olive oil over surface of risen breadsticks. Place in center of oven 15-20 minutes and bake until golden brown in color. Remove from oven and place breadsticks on cooling rack for 5-10 minutes before serving.

Pizza Dipping Sauce
One 14.5 oz can diced tomatoes (w/ Italian seasonings)
1/2 of a 6 oz. can of tomato paste
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. fennel seed
6 fresh basil leaves, minced
2 tsp. sugar
salt and pepper to taste

Put all ingredients for the sauce in a small pan and warm over low heat while you prepare the breadstick recipe.
 
Bread Flour Mix:
¼ part millet flour                         ½ cup                          1 ½ cups
¼ part white rice flour                 ½ cup                           1 ½ cups
1/6 part cornstarch                        1/3 cup                         1 cup
1/6 part potato starch                   1/3 cup                         1 cup
1/6 part tapioca flour                    1/3 cup                         1 cup  
Total Mix                                            2 cups                          6 cups

If you have been waiting to eat a decent GF pizza from scratch, wait no longer. This is a very simple and versatile recipe I tweaked and morphed together from Gluten Free Baking Classics and The Gluten Free Cooking School. If you cannot have dairy, I recommend Daiya brand shredded cheeses because they are gluten, soy, and dairy free. I got rave reviews from all who have tried this recipe and so will you!

Pizza Sauce
One 14.5 oz can diced tomatoes (w/ Italian seasonings) 1/2 of a 6 oz. can of tomato paste 1/2 tsp. oregano 1/2 tsp. garlic powder 1/2 tsp. fennel seed 6 fresh basil leaves, minced
2 tsp. sugar
salt and pepper to taste

Put all ingredients for the sauce in a small pan and warm over low heat while you prepare the pizza recipe.

Pizza Crust
1 ½ cups GF bread flour mix   (see chart below)
1 tsp. xanthan gum
1 1/4 tsp. salt
1 TBSP sugar
½ tsp. garlic powder
1 tsp. onion powder
One ¼ oz. packet (scant TBSP) active dry yeast
2 tsp. olive oil
¾ cup plus 1 TBSP warm water (105-110F)
Olive oil to brush crust
Favorite cheeses and GF toppings

Directions:
1.  Whisk all the dry ingredients together until well combined in the bowl of an electric mixer.
 
2.  Pour warm water and olive oil into dry mixture and mix for 30 seconds, use spatula to scrape beaters and bowl, beat on high speed for 2 minutes, scrape bowl and beaters again, stir batter with spatula.
 
3.  Use a spatula to add batter to center of parchment lined sheet pan and spread it evenly to a 10-12 inch circle, make sure outer edge of pizza is higher than center. Cover with oiled plastic and let rise in a warm draft free place for 40 minutes until very puffy. Preheat oven to 400F while dough rises
 
4.  Brush oil over edge of risen dough and bake crust 10-15 minutes. Remove crust from oven and spread sauce over surface except for the edges. Add toppings of your choice and bake in center of oven 8-10 minutes.

5.  Remove from oven and let pizza rest 5 minutes on cooling rack. Slice and serve.
 
Bread Flour Mix:
¼ part millet flour                         ½ cup                 1 ½ cups       1/3 cup + 1 TBSP
¼ part white rice flour                ½ cup                  1 ½ cups       1/3 cup + 1 TBSP
1/6 part cornstarch                       1/3 cup               1 cup             ¼ cup
1/6 part potato starch                  1/3 cup               1 cup             ¼ cup
1/6 part tapioca flour                   1/3 cup               1 cup             ¼ cup
Total Mix                                            2 cups             6 cups            1 ½ cups

This page is a collection of tips and techniques for gluten free baking and cooking, as well as other issues such as substitutions for dairy, eggs, and sweeteners. As always, results may vary depending on the recipe so don’t give up. Keep baking, tweaking, and adjusting until you get your desired result.

Xanthan Gum & Guar Gum

 Xanthan gum is a corn-based, fermented product. It's made by fermenting corn sugar with a microbial called "Xanthomonas campestris." It's used extensively in the food industry to make products thicker and it's a common ingredient in gluten-free recipes. If you use too much xanthan gum you may notice a heavy, gummy or even slimy texture in your baked goods. If you use too little, your baked goods will be crumbly so measure carefully. If you have allergies or sensitivity to corn, you may need to avoid xanthan gum so check with your physician.


Guar gum comes from the seed of bean-like (legume) plant, sometimes referred to as the Indian tree. It is high in soluble fiber and has been said to have 8 times the thickening power of cornstarch. Although it is usually 3 times cheaper than xanthan gum, be advised that guar gum is a high fiber product and has been associated with gastrointestinal upset in some people. Make sure to measure carefully to avoid heavy baked goods.

Yeast
When using yeast in gluten free bread, make sure to allow the dough to rise at least 30 minutes to allow the xanthan or guar gum to set. Using active dry yeast instead of instant will allow the dough to rise at a preferred slower rate.

Dairy Free Substitutes

Whipping Cream:
Dairy free brand at grocer (usually soy or rice based) or recipe below:
1/2 cup dairy free milk 1/4 tsp vanilla 1/2 cup oil 1 tbsp honey pinch of salt
Directions: In a blender, combine dairy free milk and vanilla. Keep blender running and drizzle in the oil in a very thin and slow stream until the mixture becomes very thick. Blend in the honey and salt.


Milk
Almond,  Coconut,  Soy, or Rice Milk are the most versatile substitutes
Condensed Milk
3 cups dairy free milk 1/2 cup sugar GF vanilla pinch of salt
Directions: Place milk and sugar in a saucepan. Cook over medium-low heat, stirring constantly, until the volume is reduced to 1 cup. Add salt and GF vanilla to taste. Store in a glass jar in the refrigerator.


Evaporated Milk
This can be made by putting dairy free milk in a saucepan and cooking over medium-low heat, stirring constantly, until the volume is reduced by half. Cool before using.


Cheese
Daiya brand shredded cheeses are dairy, soy, and gluten free. It is one of the few dairy free cheese substitutes that actually melts like dairy cheeses.

Cream Cheese
Tofutti brand cream cheese (contains soy)


Sour Cream
Tofutti brand sour cream (contains soy)
Any dairy free yogurt
Dairy free mayonnaise plus 1 TBSP sugar


Eggs
1 TBSP Applesauce mixed with 1 tsp. of water replaces 1 egg
1 TBSP Ener-G brand egg replacer mixed with 2 TBSP water or SoDelicious coconut milk coffee creamer
Mix 1 TBSP ground flax seed or chia seed in 3 TBSP hot water and set aside 10-15 minutes. This will replace 1 egg



Butter
Earth Balance Buttery Sticks (contains soy)
Earth Balance Spread (does not contain soy)

Sugar Substitutes
Agave *
It is extracted from the agave cactus and is sweeter than sugar.
3/4 cup will replace 1 cup of sugar
reduce liquid in baking recipes by 1/3 to 1/2 and reduce oven temperature by 25 degrees

Brown Rice Syrup*
It is made from brown rice and a culture that is cooked to a syrup. It is half as sweet as sugar and very good for baking or cooking. Read the label: some brands have corn syrup. Some have barley malt which is not gluten free.
1 1/4 cup replaces 1 cup of sugar
reduce liquid in recipe by 1/4 and add 1/4 tsp. baking soda for each cup syrup used

Date Sugar*
A whole food sweetener made from dried ground dates. It does not dissolve but it is great for baking and crumb toppings. It burns easily so use with discretion.
Equal in cup by cup measurement with sugar with no recipe adjustments.

Maple Syrup*
It is the boiled sap of sugar maple trees. Grade A is light, Grade B is stronger in flavor. Look for organic brands to avoid chemical residues some companies use to keep the trees tap holes open longer for extraction of the sap.
1/2 to 2/3 cup will replace 1 cup of sugar
Reduce liquid in recipe by 1/4 and add 1 tsp. baking soda per cup of syrup.
Reduce salt in recipe by 1/4 tsp. per each 1/4 tsp. baking soda

Molasses*
It is a by-product of refining sugar cane. Use unsulphured molasses to ensure no sulphur dioxide was used in the extraction or as a preservative. Blackstrap molasses has a high amount of iron and calcium but it is not very sweet so I avoid it as a sweetener.
1 1/3 cup replaces 1 cup of sugar
Reduce liquid in recipe by 6 TBSP and add 1/2 tsp. baking soda per cup of molasses. Do not substitute more than half the sugar in a recipe with molasses.

Honey
A simple sugar made by bees that is sweeter than sugar, so less is needed.
1/2 cup will replace 1 cup of sugar
Reduce liquid in a recipe by 1/8 and reduce oven temp by 25 degrees. May need to bake a little longer.


Sugar Cane Juice
It is the unrefined evaporated juice that comes from crushing fresh cut sugar cane. Muscovado, Rapadura, and Sucanat are darker because the molasses has not been separated during the crushing of the sugar.
Equal in cup by cup measurement with sugar with no recipe adjustments.


The sweeteners above marked with an * asterisk contain more complex sugars. They are absorbed more slowly by the body and are less likely to disrupt blood sugar stability. As with all foods, check with your physician before consuming if you are diabetic or are concerned about sugar intake.