In our family there are a few allergies. Some of us don’t do dairy (or very much) and some don’t do gluten. I am supposed to be allergic to dairy, but it wasn’t exactly “proven”…so I still eat yogurt and some cheeses. Haha, so maybe I cheat. But really, besides that and the rare bowl of ice-cream (Yup. One of my weaknesses) I pretty much boycott dairy. I don’t like cow’s milk anyway…it makes me feel…sorta icky.
Thankfully though, I’m not allergic to wheat. I try to stick with organic whole wheat flour and I have very little bread products compared to what I used to consume. Before, I’d have bread at breakfast and lunch and often a slice with dinner. That was too much. Yes, it was organic, healthy, whole wheat bread, but it was still just too much. Now I might have a slice a day. Maybe. I’ve found I feel a lot better without as many carbs in my life.
But I still love my bread and cannot ever give it up. I feel sorry for people who can’t have bread because they’re intolerant to gluten. Like my Dad. He’s on the extreme side of allergic. I’ve never seen him eat anything with gluten my whole life.
But we do our best to spoil him with gluten-free baking and make him his own bread from brown rice flour. It’s kind of an amazing recipe. I love his bread and could eat stacks of it…it’s so delicious; you’d never know that it’s gluten free! This is a staple in our house and we make it almost every week.
Favourite Gluten Free Bread
- 5 cups brown rice flour
- 2 ½ cups tapioca starch
- 4 tsps. Guar gum
- 3 tsp. sea salt
- ¼ cup organic sugar, divided
- 3 ½ cups warm water, divided
- 3 tbsp. yeast
- ½ cup extra virgin olive oil
- 6 organic eggs
- 2 tbsp. organic flaxseed, ground
- 2 tsp. white vinegar
Sift the first four ingredients together and put in your mixer. Dissolve 1 tbsp. of the sugar and the yeast in ½ cup of the warm water. Set aside. Now add the rest of the sugar, warm water, oil, eggs, flax, and vinegar. Mix on high for 1 minute. Add the yeast mixture and mix on high for 4 minutes.
Spoon into 3 greased loaf pans and set in a warm place to rise. Only let it rise to the top of the pans. Bake at 400 degrees for 40-45 minutes. Makes 3 loaves.
And after it’s baked…it becomes a beautiful light yellow loaf. This bread doesn’t rise very high, so you just have to have to eat at least two pieces!
One of my favourite things: Fresh, warm bread from the oven…with a little butter. And then watching the butter melt into the slice before I devour it.
Note: We usually just keep one loaf out at a time and freeze the other two until we need it. The problem with gluten free bread is that it often starts to crumble and dry out when it gets a little old, so freezing it really helps keep it fresh.
Nutritional Info (if each loaf is sliced into 12 thick slices): Cals: 130, Fat: 4.5g, Sodium: 191mg, Carbs: 19.5g, Fibre: 2g, Sugars: 1.5g, Protein: 3g
Do you have any allergies? Have you ever tried any gluten free baked foods?
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