Brown Rice & Buckwheat Gluten Free Sandwich Bread

[Z...]

Success!
First time luck. Finally I will be able to eat some bread ;D

I did everything according to the recipe except that I didnt mix three components together. Instead I dumped first flour mixture into the machine, then water and finally the eggs and let the machine do the mixing on the gluten free programm. Also I added some water while it was being mixed in the machine as it looked too dry.
3:55 h later this is the result, smells divine, tastes ok (but it is still hot and I am sure it will taste better tomorrow)
Thanks for the recipe Laura!

 

[Oompaloompa]

Thanks for the picture Corto Malteze. I used to bake bread when I was in the Navy and I do miss the smell Im drooling now ha ha! I will have to try this recipe as well.

 

[Faith]

What about E410 carob (locust) bean gum + 3 per cent calciumlactate E327? This is a little cheaper than Xanthum Gum. I've bought some Xanthum Gum and the sign says: unfit for consumption, cosmetic purposes only, which is quite irritating. Are they lying? It's nothing but Xanthum Gum in the Xanthum Gum called Xanthan E415.


:P What is meant by 1 cup + x table spoons of something? One full cup of something + the spoons full of it, because the cup is too small? I'm serious, I don't get it.

 

[Faith]

...one more thing: I couldn't find any brown rice flour. But I found a shop that could make flour out of brown rice, but it would contain traces of gluten, since they mill a lot of different corns and stuff.

 

[Mrs. Peel]

...one more thing: I couldn't find any brown rice flour. But I found a shop that could make flour out of brown rice, but it would contain traces of gluten, since they mill a lot of different corns and stuff.

Could you try grinding up brown rice in a coffee grinder? But brown rice also has gluten, in case you missed that.

 

[Faith]

But brown rice also has gluten, in case you missed that.

Ok, I missed that. I expected this recipe to be gluten free But there are gluten free breads on the market, that contain rice flour. I am confused.

Nevertheless I could buy a coffee mill, yes.

 

[Jacques]

But brown rice also has gluten, in case you missed that.

Ok, I missed that. I expected this recipe to be gluten free But there are gluten free breads on the market, that contain rice flour. I am confused.

You are not confused because they say that but in fact it is not true since there is gluten in all rices excepted wild rice.

 

[truth seeker]

What about E410 carob (locust) bean gum + 3 per cent calciumlactate E327? This is a little cheaper than Xanthum Gum. I've bought some Xanthum Gum and the sign says: unfit for consumption, cosmetic purposes only, which is quite irritating. Are they lying? It's nothing but Xanthum Gum in the Xanthum Gum called Xanthan E415.


:P What is meant by 1 cup + x table spoons of something? One full cup of something + the spoons full of it, because the cup is too small? I'm serious, I don't get it.

In a word, yes. :) When a cup of any substance is needed, the idea is to have the exact amount. Usually with something that is not a liquid, I understand that you should use a straight instrument (or your finger) to level it out. The extra tablespoons just means that a greater quantity is needed. The tablespoons should also be level as opposed to heaping (when it looks like a tiny hill). Hope that made sense.

 

[Faith]

Thank you Gandalf :)

So, I must rely on your expertise. Ok then. I just cancel the rice flour! Instead I could use more buckwheat or corn flour. Don't tell me there is still gluten in that recipe :/

 

[Jacques]

Thank you Gandalf :)

So, I must rely on your expertise. Ok then. I just cancel the rice flour! Instead I could use more buckwheat or corn flour. Don't tell me there is still gluten in that recipe :/

There is no gluten in buckwheat, quinoa and amaranth.

To my knowledge, there is no gluten in corn. However most of the corn seeds have been genetically modified. So maybe it would be better to avoid it if you can.

 

[Faith]

There is no gluten in buckwheat, quinoa and amaranth.

Fascinating... Incan rice, instead of brown rice, and hmm... millet seed kind of amaranth. I wonder what that rice may cost, hmm.

The tablespoons should also be level as opposed to heaping (when it looks like a tiny hill). Hope that made sense.

I think I got it: I use the spoons full of something in addition to the cup in order to make a hill-more of it, so to speak. Thanks for the quick answers :D

Ok, so... next time I will use Incan rice and Amaranth instead of corn. But damn, thought rice would be ok. I was getting used to rice noodles. This will be my next project: figuring out how to get gluten free noodles. But rice contains just a bit of gluten, so it's not that bad, isn't it?




EDIT: Added a question

 

[Z...]

In fact I have given up this recipe long time ago, I didn't like the taste very much, I use to get a lot of gasses after eating it and I also didn't like the fact that bread maker dish is coated with non stick substance probably Teflon.
This recipee is full of lectins and also maze or corn which is as bad as wheat.

Instead I can offer you simpler and more healthy solution for your sandwiches ( if you are not tolerating walnuts you can take them out, but they do give nice texture and degree of moisture, maybe you can experiment with some other nuts that you can tolerate - cashews perhaps)
Bread Eisenheim :)
500 gr buckwheat flower
1 table spoon of baking powder
200 gr of ground walnuts
3 table spoons of coconut oil
3 teaspoons of salt (or less if you prefer it more blend)
Mix thoroughly and add water until it becomes easy to poor into the backing pan ( should not be very tick as it will not raise much and you will get pizza crust) . Its good to use some sparkling water too. I find that it comes out much nicer if I leave the dough mixture to sit for at least one hour before popping it into the oven.
Half an hour in the oven is normally enough (I use gas oven and so not sure how many C degrees is this, I normally have it on the maximum - probably about 180) You can stick a tooth pick into the bread to test if it is ready, if the particles stick to the toothpick needs more time.

i had many failures with different ingredients and quantities until I found this combination that works very nice.
I have managed to produce delicious bread this way. Crusty on the outside and nice and spongy on the inside. Walnuts and coconut seem to neutralize slightly bitter aftertaste buckwheat flower has.

You can also use this basic recipe to make fantastic carrot cake. You just need to substitute salt ( not all of it- leave few pinches) with cane molasses sugar ( I use demerara light moscovado), also add 1 cup of dry cranberries (soaked in water for at least one hour) or raisins, or blueberries. I tried them all and cannot decide which one is my favorite. I didn't like the dates in it. You also need to add one tiny cup of vanilla essence and a touch of nutmeg. The rest is the same as in bread recipe. And of course don't forget two grated juicy carrots. This cake is the killer with some earl grey or mango tea.

 

[Gaby]

Thank you Gandalf :)

So, I must rely on your expertise. Ok then. I just cancel the rice flour! Instead I could use more buckwheat or corn flour. Don't tell me there is still gluten in that recipe :/

There is no gluten in buckwheat, quinoa and amaranth.

To my knowledge, there is no gluten in corn. However most of the corn seeds have been genetically modified. So maybe it would be better to avoid it if you can.

Uh no, corn has nearly 50% of corn gluten, which in some studies has behaved even more toxic than wheat gluten. Here is a crash course on the subject:

http://www.sott.net/articles/show/214322-What-is-gluten-intolerance-

 

[Jacques]

Thank you Gandalf :)

So, I must rely on your expertise. Ok then. I just cancel the rice flour! Instead I could use more buckwheat or corn flour. Don't tell me there is still gluten in that recipe :/

There is no gluten in buckwheat, quinoa and amaranth.

To my knowledge, there is no gluten in corn. However most of the corn seeds have been genetically modified. So maybe it would be better to avoid it if you can.

Uh no, corn has nearly 50% of corn gluten, which in some studies has behaved even more toxic than wheat gluten. Here is a crash course on the subject:

http://www.sott.net/articles/show/214322-What-is-gluten-intolerance-

Thank you Psyche for the link and the info. Didn't know there was such a thing as "corn gluten".

And sorry forget-me-not for the bad info.

 

[Gaby]

And sorry forget-me-not for the bad info.

No worries, I was actually just admiring the great source of info and the level of responsibility people in this forum has. You hardly see that elsewhere ;)