Gluten Free Bread

This post is dedicated to my dear sister, Chelsee, who has Celiac Disease.  She cannot have gluten which is found in wheat, barley, and rye.  It's not a choice or a preference - it's a serious matter that cannot be taken lightly.  Gluten Free seems to be a popular choice these days as more and more people are discovering an intolerance to gluten.   I recently read that 15% of Americans have a gluten intolerance.  How can you tell if you have one?  Some signs include digestive issues like bloating, cramping or diarrhea, after eating a meal with gluten.  There are a lot of other signs too.  Click HERE to read about them.  It's easy to get caught up in a fad though.  If you are not sensitive to gluten, eating gluten free is not necessarily beneficial to you and it is not a very good option for weight loss.

You can find gluten free options in grocery stores and restaurants all over now, something that was not the case only a few years ago.  While it is awesome that there is so much more available, it is also costly.  So if you are looking to save a few bucks, grab an apron and try making some of your own gluten free products.  With a little tweaking and creativity, you can make all sorts of things and still enjoy breads, pastas, and crackers.  Here are two recipes I've made in the past for family gatherings.

Gluten Free Drop Biscuit Dinner Rolls

2 3/4 cups gluten free "flour mix"
4 tsp baking powder
1 tsp xanthan gum
1 tsp salt
3 tbsp vanilla flavored instant pudding and pie filling*
4 eggs
2/3 cup oil
1 cup milk

Mix the dry ingredients together and set aside.  You could even make a few of these batches and put them in baggies for a quick bread mix to use in the future.  Slowly add in the eggs, oil, and milk and blend well.

Spoon out on parchment lined cookie sheet or flad baking pan.  Batter should be thick.  Let it set up in the mixing bowl until it is.  Take back of spoon and using a circular motion, shape into large dinner rolls.  You can also snip about 1 inch out of the corner of a large baggy and "pipe" them but you will still have to shape them.

Bake at 350 degrees for 10-15 minutes or until done to the touch.  This recipe should make about 8-10 rolls.

*I have to be honest, this ingredient makes me cringe.  If you are feeling DIY-ish you can try THIS recipe for instant vanilla pudding mix instead of using the popular name brand store bought stuff that's full of additives.  Or you can look for an organic brand such as Dr. Oetker at your local health food store.


Gluten Free Egg Bread

1/4cup warm water
1 tbsp yeast
pinch of sugar
4 tbsp butter
3/4 cups warm milk
1/2 tsp salt
1/4 cup sugar
1 egg plus an egg for the egg wash
2 1/2 - 3 cups of gluten free "flour mix"
1 tsp xanthan gum

Preheat oven to 400 degrees.  In a small bowl, whisk together the warm water, yeast and pinch of sugar to let it proof.  Let it sit for about 10 minutes until it starts to bubble.

In a separate bowl, mix together butter, milk, salt, and sugar.  Stir in the yeast mixture and add the eggs.  Gradually mix in the flour and xanthan gum.  Mix until dough is well blended.  Because it is a gluten free bread, it will not be smooth and elastic like regular bread dough.  Let rise for an hour.

Place dough in a greased bread pan.  Brush the top with egg wash.  Place in oven and turn the oven down to 350 degrees.  Bake for 30 minutes.