{"id":1271,"date":"2011-09-05T15:59:41","date_gmt":"2011-09-05T15:59:41","guid":{"rendered":"http:\/\/www.colourfulpalate.com\/?p=1271"},"modified":"2012-08-22T22:07:38","modified_gmt":"2012-08-23T04:07:38","slug":"favourite-gluten-free-bread","status":"publish","type":"post","link":"https:\/\/www.colourfulpalate.com\/?p=1271","title":{"rendered":"Favourite Gluten Free Bread"},"content":{"rendered":"

\"Gluten<\/p>\n

In our family there are a few allergies. Some of us don\u2019t do dairy (or very much) and some don\u2019t do gluten. I am supposed to be allergic to dairy, but it wasn\u2019t exactly “proven”\u2026so 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\u2019t like cow\u2019s milk anyway\u2026it makes me feel\u2026sorta icky.<\/p>\n

Thankfully though, I\u2019m 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\u2019d 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\u2019ve found I feel a lot better without as many carbs in my life.<\/p>\n

But I still love my bread and cannot ever give it up. I feel sorry for people who can\u2019t have bread because they\u2019re intolerant to gluten. Like my Dad. He\u2019s on the extreme side of allergic. I\u2019ve never seen him eat anything with gluten my whole life.<\/p>\n

But we do our best to spoil him with gluten-free baking and make him his own bread from brown rice flour. It\u2019s kind of an amazing recipe. I love his bread and could eat stacks of it\u2026it\u2019s so delicious; you\u2019d never know that it\u2019s gluten free! This is a staple in our house and we make it almost every week.<\/p>\n

Favourite Gluten Free Bread<\/h2>\n
    \n
  1. 5 cups brown rice flour<\/li>\n
  2. 2 \u00bd cups tapioca starch<\/li>\n
  3. 4 tsps. Guar gum<\/li>\n
  4. 3 tsp. sea salt<\/li>\n
  5. \u00bc cup organic sugar, divided<\/li>\n
  6. 3 \u00bd cups warm water, divided<\/li>\n
  7. 3 tbsp. yeast<\/li>\n
  8. \u00bd cup extra virgin olive oil<\/li>\n
  9. 6 organic eggs<\/li>\n
  10. 2 tbsp. organic flaxseed, ground<\/li>\n
  11. 2 tsp. white vinegar<\/li>\n<\/ol>\n

    Sift the first four ingredients together and put in your mixer. Dissolve 1 tbsp. of the sugar and the yeast in \u00bd 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.<\/p>\n

    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.<\/p>\n

    \"Gluten<\/p>\n

    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!<\/p>\n

    \"Gluten<\/p>\n

    One of my favourite things: Fresh, warm bread from the oven\u2026with a little butter. And then watching the butter melt into the slice before I devour it.<\/p>\n

    \"Gluten<\/p>\n

    \"Gluten<\/p>\n

    \"Gluten<\/p>\n

    Note:<\/span> 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.<\/p>\n

    Nutritional Info (if each loaf is sliced into 12 thick slices):<\/span><\/strong> Cals: 130, Fat: 4.5g, Sodium: 191mg, Carbs: 19.5g, Fibre: 2g, Sugars: 1.5g, Protein: 3g<\/p>\n

    Do you have any allergies? Have you ever tried any gluten free baked foods?<\/em><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    In our family there are a few allergies. Some of us don\u2019t do dairy (or very much) and some don\u2019t do gluten. I am supposed to be allergic to dairy, but it wasn\u2019t exactly “proven”\u2026so I still eat yogurt and some cheeses. Haha, so maybe I cheat. But really, besides that and<\/p>\n","protected":false},"author":1,"featured_media":1272,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1311,232,225,8],"tags":[1313,1314,336,335,1318,333,337,1317,334,332,1312,1316,1315],"_links":{"self":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts\/1271"}],"collection":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1271"}],"version-history":[{"count":9,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts\/1271\/revisions"}],"predecessor-version":[{"id":1285,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/posts\/1271\/revisions\/1285"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=\/wp\/v2\/media\/1272"}],"wp:attachment":[{"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.colourfulpalate.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}