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Inspired by the movie Julie on Julia where Julie the main character cooks her way through Julia Child's Cookbook.  I decided while moving from SF to Chico where I now have a whole house and a wonderful kitchen, to do the same thing with my favorite food group, BREAD.  At a used book store  with Beth Henspenger's cookbook THE BREAD LOVER'S BREAD MACHI8NE COOKBOOK, which has over 300 recipes.

It has been a fantastic therapy thing, it gives me something to focus on outside myself, a purpose for my retail therapy splurge of a bread machine I bought during a depressed state.  I was going to return it, and then found the cookbook at the used book store. To be honest the bread machine is best invest I have EVER  made, there is no real way to explain the joy that the smell brings me, and how wonderful the bread is warm and bread and butter is!

I have had a issue with what to do with all the bread I was making. A loaf a day is actually A LOT of bread.  The the other day while walking I saw 5 special needs kids standing on the side walk waiting for the short yellow bus.  I walk at 5 o'clock in the morning, so I decided to wait till an appropriate hour to introduce myself and take over some bread.  I went over at 11am and introduced myself and explained my bread project and asked if they would mind if I brought over the leftover bread each day.  The woman was very happy, seems they adopted 7 special needs kids.  WOW they obviously have BIG HEARTS.

So I gave her the 3 loafs I had, and this morning on my walk I dropped off a fresh, still warm Vevain Loaf.  When I returned from the walk the bag and bread were no longer on the porch.  The lady told me that one of her kids could only eat Gluten Free BREAD so I decided to add ANOTHER loaf to my Project, 3 or 4 times a week I am kinda excited about learning something new.

So I started to look at gluten free bread cookbooks and found one with 200+ recipes in it.  The first one I did was Banana Walnut, do to my FAIL in ther Banana bread department before!

Banana Walnut Bread Adventure Gluten Free!

My bread machine has a Breville Bread machine has a Gluten Free setting, and the book that came with it includes a Banana Walnut recipe.  So I decide that my first attempt would be with a tried and true fool proof recipe.  I did use a suggestion from "CroneWit" in a msg to me.  I microwaved the Banana and cooked down the juice, and used exactly I cup.

Gluten Free - Banana Walnut bread  from Breville bread machine cookbook

2 Eggs (4 Oz.)
Milk (80 degrees) 3/4 cup
Apple Cider 1 teaspoon
Mashed Banana microwaved for 2 minutes, juice reduced 50% 1 Cup
Brown Sugar 1/4 cup
Salt 1 1/4 teaspoon
Unsalted Butter 1/4 cup
Chickpea Flour 1 cup
Sorghum flour 1 cup
Tapioca Starch 1/4 cup
Xanthan Gum 2 1/4 teaspoon
Yeast: Active Yeast 1.5 teaspoon

I did a little reading about gluten free breads before I started.  I read that the dough should be about the consistency of mashed potatoes.  I read that the bread would be dense and moist when done, and I read that "normies" don't like gluten free bread.  So I beat the eggs, let them warm to room temperature, warmed the milk to 80 degrees. added it to the machi8ne. then added the microwave soften butter, and the brown sugar.  Then I put the machine on Dough cycle and let it mix that stuff up while I sifted the salt, Chana Besan (gram Flour/Chickpea Flour) (anyone that has been reading the series knows that I have been looking for ever for a bread that uses Chana Besan since I bought a bag of it in a little shop in SF!), Sorghum Fourn (Which I had from visiting some friends in Fort Knox KY! WOW found a use for it too! now if I just like the bread!), the Tapioca, Xanthan and yeast.  I sifted these 3 times because I read somewhere online that they had to be well sifted.  Added that to the machine, and set the machine for a 2.5 Gluten-free Loaf. So I hit the start button and let the machine do its thing. In 5 minutes I took a look:


I tried to scrape the sides and found the stuff was STICKY, there was no cleaning the machine up, just making it WORSE.  It kinda looked like mashed potatoes, but my Mom's or my Nana's. Nana's tasted a lot better, she put sour cream in them.


"Gluten Free dough should resemble mashed potatoes, if it is to wet add a 1 tablespoon water...." What the heck, if you have never made this before that is not very helpful!  So i sent a prayer up, and closed the lid and let it bake, and bake it did.

So I finally tried some. It is not describable.  It wasn't bad AT FIRST, but as I chewed it started to taste worse.  Soon I swear I was chewing wall paper paste.  It was not the Terrible, I didn't have to spit it out, but it was not pleasant to eat!

I know I made it right, I checked and rechecked.  I hope the child that is  Gluten intolerant likes it.


I took over the loaf  of bread and met the father, who is retired from the Navy.  I gave him my personal information, showed him my ids and tried to explain I wasn't some wierdo.  I got nervous, and my Tirets started to act up. I felt my mouth start to do the involuntary movements, I knew I wouold start the clicks and grunts soon.  So I answered and reassured him that I was ok, encouraged him to Google me and left.  How do you tell someone that "those kids were me", I was a special needs kid, I got ":adopted" by a friend family at 14, I used to ride the "short bus".

How do you prove a negative, only a Liar can say he doesn't lie, only a cheater can say he has never cheated, how do you reassure someone that you are a wierdo trying to kill or poison their kids with bread.

I decided you can't.  I don't know what they did with the bread I gave them, and I never want to know.  In my reality they treated their kids to well made, made with love bread, from someone that used to ride the short bus, and actually "made it", had it all, and lost it all!  My life has been an open book, and and now choose the realities that make me feel the best, and the thouoght that makes me feel the best is those kids enjoying my fresh bread, so that is my STORY and I am sticking to it.  Negative thoughts be gone!

Sat Oct 27, 2012 at 3:45 PM PT: WOW - The mother of the kids just stopped by and brought me the book that I ordered online today!  We spoke for a minutes and she is a really warm and wonderful woman who enjoyed the bread and thought it was great, (acquired taste?).   She said to bring bread by any time.  I also went by the 2 health food stores I know of in Chico and they let me sample some gluten free breads so I had an idea of what they are supposed to taste and what the texture is like from the different flours.  I can honestly say, that while I am excited about learning about gluten free breads, and GMO of wheat scares the heck out of me, Bread is still my favorite food group, and the gluten free stuff that I tried today, while some was OK, was not like a wonderful french bread or Sour Dough.

So I am going to bake a few loaves a week so that the child with celiac has some too, I know how kids are! and I will try the different breads, (I am not giving anything to anyone without tasting it!), but I am not hopeful that I will get off the WHEAT WAGON, GMO or not!  I already have enough diseases to fill Wikipedia, I can't see how switching now would be anything other than shutting the barn door after the cows are out!  Besides I LOVE bread, I LOVE baking bread, I LOVE the smell when it fills the house as it bakes!

Why give up something that  gives me joy and that I love, isn't that GOOD for my health too.

I am THRILLED to be in the Community Spotlight, and I loves the lively discuss that is taking places! and I am making a Rice Wheat bread from the new cookbook right now.

Yet another blessing in an already blessed life!

Sat Oct 27, 2012 at 5:37 PM PT: Well second Loaf of Gluten-free bread is filling the house with a wonderful aroma, I think it will be a winner!

Originally posted to l3m0n - A Veteran's Journey of Recovery on Fri Oct 26, 2012 at 07:39 PM PDT.

Also republished by Gluten-Free Kossacks and Community Spotlight.

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Comment Preferences

  •  It is nice (17+ / 0-)

    to hear stories about people making their corner of the world a better place.

    Thanks for sharing your story with us, and your bread and life with your neighbors.  May it blossom into a caring and respectful relationship.

    I have learned that helping others is one of the sure fire ways to help ourselves feel better.  May you all benefit from your relationship.

    •  Thanks you for your big heart and sharing! (3+ / 0-)
      Recommended by:
      SilverWillow, glorificus, wbr

      What an amazing World we would have - if we all joined in... love is the only thing that matters, in the end.

      I am trying to make alt. bread as well - as wheat is now a chronic poison, according to research - at least the researchers that tell the truth and are not bought and paid for.

      We all need to learn more self sufficiency to stay healthy!

      Best to you and your gluten free adventures - I have a strong feeling that you will bring back to yourself more positive than negative... giving always brings higher rewards!

      "Your time is limited, so don't waste it living someone
      else's life.  Don't be trapped by dogma, which is living
      with the results of other people's thinking.  And most
      important, have the courage to follow your heart and
      intuition.  They somehow already know what you want to
      become.  Everything else is secondary."
      - Steve Jobs
  •  Kneaded banana bread is difficult; using gluten (14+ / 0-)

    free flour doubles the difficultly. Good for you for trying!

    Have you tried a gluten-free banana bread that is a quick bread, not a yeasted bread?

    Unfortunately, I don't own a bread machine, so I can't coach you on using the bread machine for a quick bread.

    Do you have bread loaf pans or muffin tins? You could make muffins if you don't have bread loaf's the same recipe, just different pans and different baking time.

    The trick to quick breads is to mix liquid separate from dry, then, when you mix the liquid and dry together, leave a tiny bit of flour unmixed (there will be very small patches of dry flour). This way, you know you haven't over-beaten the dough. If you make muffins, save yourself from annoying dishwashing and invest in muffin tin liners.

    •  Thanks for that... I have made quick breads, and (9+ / 0-)

      I do have a muffin tin, AND  I swear by tin liners!  I will have bought a could of cookbooks on gluten-free cooking.

      - Jeff US Army/Retired ... With a long enough lever one person can move the World! DoSomething-Anything.Info

      by l3m0n on Fri Oct 26, 2012 at 08:35:09 PM PDT

      [ Parent ]

    •  one thing about gluten free breads (3+ / 0-)
      Recommended by:
      doingbusinessas, glorificus, fb

      they are never - ever  - kneaded.

      "Kossacks are held to a higher standard. Like Hebrew National hot dogs." - blueaardvark

      by louisev on Sat Oct 27, 2012 at 11:28:20 AM PDT

      [ Parent ]

      •  With several in the house that are (3+ / 0-)
        Recommended by:
        glorificus, fb, DamselleFly

        Wheat or gluten or both sensitive...

         Finding anything GF in the bread books are nearly impossible to have a good taste.  Most are either mealy bitter (too much sorghum), pasty (tapioca or potato) or just like a rock (wouldn't rise to save itself).

         We found the Bob's Red Mill GF flour (it's a mix of different flours) with Buckwheat does a good job.

         The local Great Harvest Bakery has good GF bread around here for sale, along with UDI's breads.  (I look at the commercial brands to see (and like) what they did put in it to attempt duplication).

        "Death is the winner in any war." - Nightwish/Imaginareum/Song of myself.

        by doingbusinessas on Sat Oct 27, 2012 at 02:38:56 PM PDT

        [ Parent ]

        •  thanks for that (2+ / 0-)
          Recommended by:
          glorificus, fb

          I tried a couple of GF breads today at the Chico Co-op and another BIG health food store just a few blocks away.  And tthey tried and loved my bread. I think it is an aquired taste and texture thing, my brother hates mushrooms ad it is the texture he hates.  I think that is Paul and my problem.

          - Jeff US Army/Retired ... With a long enough lever one person can move the World! DoSomething-Anything.Info

          by l3m0n on Sat Oct 27, 2012 at 02:42:27 PM PDT

          [ Parent ]

      •  Good to know. There is a good gluten free bread (0+ / 0-)

        made locally and they are selling their mix. I was tempted to buy some, but haven't ventured  yet. I am not GF, but like the challenge, so one day I will take the dive.

  •  Gluten free bread (anything) doesn't have to suck. (18+ / 0-)

    There are a variety of flour blends out there -- I prefer the ones which don't use legumes, because of the taste.

    I think you'd get better use out of that chickpea flour with a savory/herb/spice bread (or flatbread).

  •  Thank you! (12+ / 0-)

    I'm dealing with two diabetics -- one who could eat this bread with joy -- the 72 year old and one who can't because of the bananas -- 4 year old just diagnosed with juvenile diabetes.

    For my 72 year old, I just need to do the agave syrup exchange for your brown sugar.

    " My faith in the Constitution is whole; it is complete; it is total." Barbara Jordan, 1974

    by gchaucer2 on Fri Oct 26, 2012 at 08:22:05 PM PDT

  •  Gluten-free bread is REALLY expensive. (13+ / 0-)

    It can run even $7-8/loaf. So this is a terrific gift you gave to this family.

    I am just beginning my gluten-free journey. I don't have a bread machine, however. And have also just discovered I must avoid dairy & lactose, too. Would love to learn more of your recipes. I used to bake bread, once upon a time, and one of these days I will have to try baking gluten-free.

    Great diary!

    ear ;-)

    Ho'oponopono. To make things right; restore harmony; heal.

    by earicicle on Fri Oct 26, 2012 at 08:51:18 PM PDT

    •  I think you will find that baking GF bread is much (9+ / 0-)

      easier than gluten bread - at least for me. And for quick breads, cakes and muffins, almond flour is better tasting than wheat flour and is low carb and high protein. Makes wonderful pancakes also.

      There are lots of recipes on the web for GF breads. Here is my favorite dinner roll recipe.

      A few things i do differently than the recipe: I don't bother with the ice, etc, before baking. I find just cooking them at 375 is quite satisfactory and I really could not tell the difference when I tried all the ways suggested. I also rarely use the egg wash, I just spray a little olive oil on top to hold the herb topping on. But the main thing is that instead of flouring my hands to make the balls of dough (which just left me with masses of dough stuck to my hands and an inability to do anything), I spray my hands with an oil cooking spray.

      You can't scare me, I'm sticking to the Union - Woody Guthrie

      by sewaneepat on Sat Oct 27, 2012 at 04:49:55 AM PDT

      [ Parent ]

      •  The Gluten- Free Gourmet (4+ / 0-)
        Recommended by:
        earicicle, high uintas, glorificus, wbr

        Cooks Fast and Healthy by Bette Hagman
        has some good looking recipes for various flour combos and a great assortment of recipes for bread, pastry, main dishes and soups.

        I LOVE bread- a warm Artisan bread with organic butter is my idea of the perfect food but since my rashes and psoriatic arthritis gets manic when i eat flour with gluten, i stopped eating all baked products.
        I have this book sitting in my bookcase and have resisted the urge to use any of the recipes- i will be so bummed out if i produce lumps of dense, chewy boring bread.

        If someone has used this book and can testify for some good results, i will take the plunge and buy the weird flours and get baking.

        I usually take lots of risks- try anything once, make a fool of myself often, that sort of thing, but messing with bread is too important- i couldn't take the disappointment.

        •  We should compare notes sometime... (3+ / 0-)
          Recommended by:
          earicicle, flowerfarmer, glorificus

          I have psoriatic arthritis and some kind of weird wheat allergy that causes flares and eczema. I keep 7 or 8 flours in house at all times because none of them alone can replace wheat. My best results have come from quick bread type recipes and flat breads. I haven't been really successful at any GF recipes that require yeast to rise. The taste is good, but the texture is brick-like. I used to make wonderful gluten yeast breads... even capturing my own wild yeast for soughdough starters. No such luck with GF.

          I'll look up the book you mentioned.

          "These people aren't just on the other side of this debate. They're on the other side of reality." ~ Harry Reid

          by VexingEyes on Sat Oct 27, 2012 at 10:48:22 AM PDT

          [ Parent ]

          •  I empathize with you, vexingeyes (1+ / 0-)
            Recommended by:

            I can't decide if my issue is just gluten, just dairy or a fabulous combo of the two.
            I try my best to avoid it all but there do seem to be times of extreme weakness of will.

            I have not had a serious flare up of the arthritis since i quit both of these.
            That's something.

        •  Well, I just wrote my recipe for my bread that (2+ / 0-)
          Recommended by:
          glorificus, wbr

          I made up by modifying some recipes on the web and some cookbooks, then I did something and it reloaded the page so all was lost. I have pear preserves on the stove so don't have time to repost at this point, but will maybe do a diary with it sometime soon.

          Anyway, the short version is that using a variety of flours as opposed to  just or mostly rice flour, you get a good moist loaf. I use brown rice, sorghum, teff, and millet flours in equal amts.

          Maybe after the preserves are done, I can revisit this today.

          You can't scare me, I'm sticking to the Union - Woody Guthrie

          by sewaneepat on Sat Oct 27, 2012 at 11:21:18 AM PDT

          [ Parent ]

        •  Okay, preserves doing fine and sweet husband (4+ / 0-)
          Recommended by:
          flowerfarmer, glorificus, wbr, earicicle

          will watch them while I try again.

          Pat's Bread

          1/2 cup brown rice flour
          1/2 cup sorghum flour
          1/2 cup teff flour
          1/2 cup millet flour
          2/3 cup tapioca starch
          1/3 cup cornstarch or potato starch
          1 1/2 tsp. powered egg replacer (comes in a box)
          1 T. potato flour
          1 T. xanthan gum
          1 pkg quick rise yeast
          2 T. sugar
          1 1/4 tsp salt

          1 1/4 to 1 1/2 cups warm water (110- 115 degrees)
          3 T. olive oil
          1 tsp cider vinegar
          3 large eggs

          Have all ingredients at room temperature.

          In large stand mixer, combine dry ingredients. Add wet ingredients and mix to combine, then mix at med high for 3 minutes.

          Scrape into prepared loaf pan (I think it is 9x5, but it is the largish one - spray with cooking oil or butter it). Spray oil on plastic wrap. Cover pan with plastic wrap and place in warm spot to rise. (I put it on the back eye of the stove while the oven is preheating which seems to be  a good warm spot). Let rise until the dough is almost to the top of pan - about 30 minutes.

          Bake for 45- 55 minutes until internal temp of bread is 200.  Let rest for 10 minutes or so, take out of pan and let it cool completely before slicing. (Okay, I do take that first slice before it is totally cooled and spread butter on it and am in heaven.)

          Freeze what you won't be using that day. We usually slice the whole loaf before freezing.

          This produces a moist loaf, though it is crumblier than wheat bread (not having the gluten to hold it together) but not terribly. I like it better toasted than not.

          Let me know how you like it if you try it.

          You can't scare me, I'm sticking to the Union - Woody Guthrie

          by sewaneepat on Sat Oct 27, 2012 at 11:39:55 AM PDT

          [ Parent ]

    •  Joining in the gluten and dairy free world... (4+ / 0-)
      Recommended by:
      high uintas, earicicle, glorificus, wbr

      I discovered this milk substitute
      (So Delicious, Dairy Free Coconut milk) that is not too heavy coconut and not too watery... loving it with baking and occasional sips.  

      Even tried a White Russian drink - ok but somewhat thinner than half and half!

      Try it, you just might like it!  Happy experimenting to all!

      •  I love coconut Milk (3+ / 0-)
        Recommended by:
        earicicle, glorificus, wbr

        I drink it in Lattes, great with Coffee!

        - Jeff US Army/Retired ... With a long enough lever one person can move the World! DoSomething-Anything.Info

        by l3m0n on Sat Oct 27, 2012 at 10:54:42 AM PDT

        [ Parent ]

      •  Am loving coconut substitutes! (3+ / 0-)
        Recommended by:
        Russgirl, glorificus, wbr

        So Delicious makes a great coconut creamer for coffee, and fantastic coconut milk yogurt. The creamer isn't too outrageously priced, but the yogurt is nearly $2 for a single small container. Yikes! But it's agreeing with my very fussy system right now, so I'm going with it.

        Speaking of which...must get to the grocery store and get supplies laid in for the storm!

        Ho'oponopono. To make things right; restore harmony; heal.

        by earicicle on Sat Oct 27, 2012 at 11:13:23 AM PDT

        [ Parent ]

    •  Who knew it was so expensive! (3+ / 0-)
      Recommended by:
      high uintas, earicicle, glorificus

      I had a couple of friends that know about these things look at my pictures and try the bread.  They said the dough was a little dry, so Mashed potatoes like Nana made, not mom!  The bread they said was  WONDERFUL  they lovedc how the Sorghum sweetened it`

      - Jeff US Army/Retired ... With a long enough lever one person can move the World! DoSomething-Anything.Info

      by l3m0n on Sat Oct 27, 2012 at 09:50:26 AM PDT

      [ Parent ]

    •  two great gf blogs (4+ / 0-)
      Recommended by:
      Possiamo, glorificus, wbr, earicicle

      I highly recommend Elana's Pantry, Gluten-free Goddess,
      and the Spunky Coconut.  All have numerous delicious gf bread/muffin/crust recipes, many using almond flour and/or coconut flour, my two favorites, and many recipes are dairy-free as well.  Spunky Coconut is totally dairy and sugar free.

  •  That looks like a good recipe, (7+ / 0-)

    and I'll try it.

    But you should be aware that if a child eats only gluten-free bread, you should not be making his or her bread in a machine that you've used for wheat-gluten bread.

    Even the tiniest speck of gluten can contaminate, no matter how well you think you've cleaned the machine. It's the same way with toasters -- once a toaster has been used for conventional bread, you shouldn't toast GF bread in it.

    "There are no Americans at the airport!" -- Baghdad Bob
    "I’ve got a very effective campaign." -- Mitt Romney

    by Mnemosyne on Fri Oct 26, 2012 at 08:55:18 PM PDT

    •  That said, (8+ / 0-)

      I certainly don't want to rain on your parade. Good on you for trying to make the world a better place.

      "There are no Americans at the airport!" -- Baghdad Bob
      "I’ve got a very effective campaign." -- Mitt Romney

      by Mnemosyne on Fri Oct 26, 2012 at 08:56:42 PM PDT

      [ Parent ]

      •  I read nthat if I soaked it in a bleach and amonia (2+ / 0-)
        Recommended by:
        Mnemosyne, glorificus

        Solution for 4 or more hours it would be fine.  So I followed the instructions given, and sent a prayer up that it would be OK.  I am new to this!

        - Jeff US Army/Retired ... With a long enough lever one person can move the World! DoSomething-Anything.Info

        by l3m0n on Sat Oct 27, 2012 at 09:56:53 AM PDT

        [ Parent ]

        •  I also found this website (2+ / 0-)
          Recommended by:
          glorificus, wbr

          The interesting thing I found was that Rye, and wheat breads can stay air borne for 4-5 hours!  LUCKILY I backed the gluten-free first, bought a new gluten-free only sifter, wiped down the counter and put a plastic paint drape  over the counter. I took ever precaution, with a wish and a prayer.  I can see buying two of everything ... but not a $500 bread machine.   I just know from being seriously ill myself, that cleaning, soaking and precautions are the best that one can do.  I have tried to educate myself on celiac, and gluten-free.  I don't want to kill anyone!

          - Jeff US Army/Retired ... With a long enough lever one person can move the World! DoSomething-Anything.Info

          by l3m0n on Sat Oct 27, 2012 at 10:24:28 AM PDT

          [ Parent ]

        •  probably no harm done (1+ / 0-)
          Recommended by:

          but do be aware of it going forward.

          If someone is only slightly gluten-sensitive, as I am, a trace amount isn't a horrific event. It may or may not cause minor GI grumpiness for a short time, but it's generally deal-with-able.

          The ones to worry about are the full-blowen celiac cases, where the slightest amount of gluten can send them into an immune-system crash. But if this child were that way, the parents likely wouldn't accept outside food.

          I didn't know about the soaking (the machine, I assume, and not the flour LOL), but I'll do some more reading with that in mind.

          And you do inspire me to look into getting a bread machine. I've always not liked the idea, but maybe . . .

          "There are no Americans at the airport!" -- Baghdad Bob
          "I’ve got a very effective campaign." -- Mitt Romney

          by Mnemosyne on Sat Oct 27, 2012 at 10:27:43 AM PDT

          [ Parent ]

          •  In highly recommend it, the delay start is the bes (1+ / 0-)
            Recommended by:

            I can't ntell you about how wonderful it is to wake-up in the morning to the smell of fresh baked bread, and putting butter on warm bread is something that one MUST truly experience.

            - Jeff US Army/Retired ... With a long enough lever one person can move the World! DoSomething-Anything.Info

            by l3m0n on Sat Oct 27, 2012 at 04:53:03 PM PDT

            [ Parent ]

        •  Wait -- (0+ / 0-)

          bleach and ammonia solution?

          Please don't do this. Either one (diluted), but not both.

  •  sounds like friend making and gluten-free bread (9+ / 0-)

    making have something in common. you can put the ingredients together, but there's a point where you really have to let things 'rise' or 'fall' as they may.

    look at me, I made a pun, I 'punned it'!

    you're making wonderful efforts at breaking bread in your new city, and it's great that you keep going, even after stumbles.

    I'd also say using a non-legume flour for sweet breads sounds logical. is there such thing as bean flour? I've had sweet Chinese bean rolls.

    "we're flying high on affluenza, mounting severed servants heads on the credenza" -Sanctuary City of the Rich

    by Xavior Breff on Fri Oct 26, 2012 at 09:18:54 PM PDT

    •  There are MANY bean flours (1+ / 0-)
      Recommended by:

      I went to a used book store and found Artisanal Gluten-Free Cooking.  Also got the Joy of Cooking New Baking Book, and a Waffle cookbook, you know how I love waffl;es!

      - Jeff US Army/Retired ... With a long enough lever one person can move the World! DoSomething-Anything.Info

      by l3m0n on Sat Oct 27, 2012 at 04:56:26 PM PDT

      [ Parent ]

  •  I'll bet that they love the bread (8+ / 0-)

    and they'll love the fact that they do not have to purchase so much bread.

    With that many kids buying bread must be expensive...

    Thank you for spreading love around with good bread...

    "Proud to proclaim: I am a Bleeding Heart Liberal"

    by sara seattle on Fri Oct 26, 2012 at 09:19:13 PM PDT

  •  your bread would be the best tasting bread in the (9+ / 0-)

    world to those kids and to me - it has a very special ingredient that makes it stand above all others:  LOVE!

  •  I went food shopping yesterday, and the store (5+ / 0-)

    was giving out samples of gluten free cake.  It was delish.  Neither my husband or I need gluten free, but if we did, I would have bought it.

    I am a work in progress. Still.

    by broths on Sat Oct 27, 2012 at 05:45:09 AM PDT

  •  thank you (4+ / 0-)
    Recommended by:
    TiaRachel, CroneWit, glorificus, earicicle

    for sharing your story and your emotional journey. You have such grace to open up to uncertainty and remain open to others. Blessings to you.

  •  Elana's pantry (3+ / 0-)
    Recommended by:
    Sylv, glorificus, mapamp

    I've been gluten free for a year now, and this is one of the best sites I've found for baking:

    I don't know how it'll work with a bread machine, but thank you for trying to help this kid, and the family!

  •  if you want some easier recipes for gluten free (5+ / 0-)
    Recommended by:
    mapamp, TiaRachel, Russgirl, glorificus, wbr

    I make gluten free bread regularly, since I'm gluten intolerant... and my first recommendation is DO NOT USE CHICKPEA FLOUR.  Likewise, avoid Bob's Red Mill Gluten Free Baking Mix, because its main ingredient is chickpea flour, or soy flour.

    I have three recipes that I use depending upon what I feel like eating during the week: this one is the easiest.

    Liquid ingredients

    3 large eggs, lightly beaten
    1/4 cup oil
    1 1/4 cup + 1 tablespoon milk  (heated to lukewarm)

    Dry ingredients

    2 cups brown rice flour
    1/2 cup potato starch flour
    1/2 cup tapioca flour
    3 1/2 teaspoons xanthan gum
    1/4 cup sugar ( I use brown)
    1 1/2 taspoons salt
    2 1/4 teaspoons active dry yeast.

    I mix the liquid ingredients together in one bowl, and the dry ingredients in another (except the yeast).  Then I add the liquid to the dry ingredients and mix together - I do this for consistency's sake: if the batter is too stiff, add milk until it is the consistency of a stiff pancake batter.  Then load it into a the bread machine and sprinkle yeast on top of it.  I have a Gluten Free setting on my bread machine.  If you don't have a Gluten Free setting then set it for Quick Bread so that it will mix once and then bake.

    Otherwise, fold in the yeast and bake in the oven in a large bread pan, for 1 hour to 1 hour 15 minutes (check doneness with a knife).

    "Kossacks are held to a higher standard. Like Hebrew National hot dogs." - blueaardvark

    by louisev on Sat Oct 27, 2012 at 07:01:50 AM PDT

  •  I think a flour mix would work better (2+ / 0-)
    Recommended by:
    glorificus, TiaRachel

    Chickpea flour and sorghum flour without other lighter gluten free flours sounds like too overwhelming a taste to me. I've found several good mixes and I've done some baking using different combinations of flour but never just chickpea and sorghum so I'm not sure that was your problem, just a guess. But as for the stickiness I've never found a remedy for that - clean up is harder.

  •  I've gone almost completely gluten-free... (1+ / 0-)
    Recommended by:

    ...but I do cheat once in a while with the bread scraps they give out at Whole Foods. Before I eliminated nearly all gluten from my diet, even those bread scraps would make me sick. Now they don't so I can enjoy a small "treat" once a week without getting ill. I've also eliminated almost all sugar intake and am able to indulge in a low sugar frozen yogurt every couple of weeks without a reaction.

    I'm not diabetic but "normal" quantities of gluten and sugar would make me extremely sleepy, mentally stupid and I would wake up with something resembling a hangover.

    "Don't believe everything you think."

    by BobboSphere on Sat Oct 27, 2012 at 07:54:09 AM PDT

  •  One crumb..... (4+ / 0-)

    That's all it takes to make me ill for 3 days. I've gotten sick from eating alleged gluten-free products.

    That being said, I'm a lifelong baker who discovered both the gluten and dairy intolerance 10 years ago. I've tried most "baked" goods as well as pre-made mixes and I can say this without hesitation:  they all suck. Every one of them. Maybe some people can get past the taste of variety flours, I can't. And as a baker, there's no substitute for the texture, the "crumb" of a perfect piece of cake, the elasticity of home-made pizza dough, the chewiness of a real boiled's just not there in gluten-free baking, and pretending won't make it so.

    •  I think it is like a Vegan that eats Tofu-chicken (2+ / 0-)
      Recommended by:
      Stripe, glorificus

      If you can't or don't want to eat it, don't pretend, it will never be the real thing no mater how much you try, but if you have never eaten the real thing, how  would one know the difference?  Ignorance is bliss as they say.  My baker friend did make a suggestion though, which is buy all new spatulas and such, not expensive and easier than bleach soaks and he says the flour can stick in the pours of t5he plastic.;  He says my stainless steel baking pan should be fine, but again recommended buying a new plastic paddle for the maching, CHEAP.

      - Jeff US Army/Retired ... With a long enough lever one person can move the World! DoSomething-Anything.Info

      by l3m0n on Sat Oct 27, 2012 at 10:36:00 AM PDT

      [ Parent ]

    •  I really miss the chewy/crispy texture of a good (2+ / 0-)
      Recommended by:
      Stripe, glorificus

      pizza crust. Cornbread and pancakes are just about the only two "breads" that I have been able to duplicate with 100% satisfaction.

      "These people aren't just on the other side of this debate. They're on the other side of reality." ~ Harry Reid

      by VexingEyes on Sat Oct 27, 2012 at 11:00:29 AM PDT

      [ Parent ]

  •  Have you tried Allrecipes for Gluten free Bread? (5+ / 0-)
    Recommended by:
    earicicle, Russgirl, Stripe, glorificus, wbr

    I use their site all the time, and they do have quite a large gluten-free bread recipe section.

    I've recently had to adapt to a gluten free diet myself for a chronic ailment, and it is pretty remarkable what the diet has done for healing.

    "Three things in human life are important. The first is to be kind. The second is to be kind. The third is to be kind."- Henry James

    by Canaryinthecoalmine on Sat Oct 27, 2012 at 08:46:06 AM PDT

  •  Thanks for the great post! (2+ / 0-)
    Recommended by:
    Stripe, glorificus
  •  Wow, Jeff, you seem to have pushed the magic (1+ / 0-)
    Recommended by:

    button here. Great discussion, and I'm glad your tasters liked the bread.

    Sounds your efforts will be a real blessing to the GF child also.

    "I believe more women should carry guns. I believe armed women will make the world a better place. Women need to come to think of themselves not as victims but as dangerous." Anna Pigeon

    by glorificus on Sat Oct 27, 2012 at 03:16:29 PM PDT

    •  I know ... lively today (2+ / 0-)
      Recommended by:
      glorificus, wbr

      and for a Saturday which are  usually dead, this one didn't fly under the wire.  I have been baking my second loaf of gluten free and working on some Belgium Waffles, got a Waffle book at the used book store, the extra of these I will freeze ala Eggo and eat for late night snacks!  No sharing these wonderful smelling pretties!

      Baking and cooking at home has stretched my budget big time.  Helped when I had a few recent money problems like the PG&E bill from running the air conditioner too much in my first summer here, and a little matter of my car being impounded. Luckily all this home cooking has my budget a lot lower, not to mention what I am saving on rent.

      - Jeff US Army/Retired ... With a long enough lever one person can move the World! DoSomething-Anything.Info

      by l3m0n on Sat Oct 27, 2012 at 05:33:37 PM PDT

      [ Parent ]

  •  It sounds like you have a big heart, too. (0+ / 0-)

    Thank you for sharing your story and your recipe.

    Not even I expected Romney to let his entitled Lord-of-the-Manor freak flag fly as proudly as he did on Tuesday night ~ Charlie Pierce

    by AuroraDawn on Sun Oct 28, 2012 at 12:47:51 AM PDT

  •  This is really a wonderful post... (0+ / 0-)

    ...and your comments here really outshine any of your previous posts about bread. Thanks so much for sharing your recipes here.

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