Skip to main content

Gluten-Free Goddess Bread Recipe - dairy-free and rice-free, too

Delicious Gluten-Free Bread Recipe - dairy-free and rice-free, too

One Delicious Loaf...

Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit.

And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food.

Because cooking makes us human.

And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the vast universe itself. As Carl Sagan said, we are star stuff. We are billion year old carbon. Flesh and bones. And we need to eat to survive. We need our daily bread in order to contemplate the concept that curiosity and compassion and creativity are also food. This is the tangled and elegant duality I've been mentally chewing on of late.

Back in late 2001, when I was first diagnosed with celiac disease, I gave up bread with only a brief whimper (although chocolate croissants still haunted my dreams like so many flaky buttery vampires). I was stoic. I gnawed gluten-free pizza crusts akin to sneaker soles and sandwiches that deconstructed on the plate and turned gummy in the mouth. I did it for my health. My body. My longevity (I'd like to stick around for awhile).

As many newly diagnosed celiacs often do, I frequented an on-line forum where newly minted gluten-free folks gather to share their frustration and vent about missing bread aka The Holy Grail. Seeing the drama and desperation publicly displayed only kindled my attraction to practice the Zen-surfer art of detachment. Although I well understood the pain on parade (and I empathized with just how difficult going gluten-free is), I didn't want to identify with the victim consciousness I saw spilled across the message boards. It was a psychic turn-off, emotionally draining, not to mention, spiritually uninspiring.

Although I appreciated the why's and how's of the grief and anger expressed, I could not embrace it as my own. It felt too dangerous- like slipping into an undertow, dragged down to churn and churn in denial and desire. So I abandoned the forum and gave up the quest for ciabatta. And pizza crust. And bagels. And matzoh balls. And I steered my hunger toward naturally gluten-free foods. And I felt free. Proactive. Unburdened.

Deciding soon after diagnosis that gluten-free alternatives to the "real thing" just weren't worth the effort and the investment of expectation worked for me. Instead of focusing on what I couldn't have, I chose to focus on what I could enjoy. Naturally gluten-free foods. Like fresh peanut butter. Bananas. And yes, even rice cakes. I'm one of the lucky ones. I'm blessed with a practical, tenacious spirit and a problem solving nature. I adapt.

The art of detachment buoyed me through the early years of dreadful gluten-free recipes that relied on white rice flour and potato starch (am I the only one who cannot stand the taste and grit of baked white rice flour?). This was many years ago, you see, before savvy marketers in the multibillion dollar food industry began taking notice of the celiac awareness explosion. You know, before gluten-free was considered hip. As if gluten-free is a choice those stuck with celiac disease wake up and decide one happy spring morning. A choice to be mocked and snickered at. A choice now marketed by certain ambitious celebrities who claim going gluten-free will do everything from detox your gonads to shrinking your jean size.

This sort of marketing (translation: will make me rich) really gets under my skin. If I had a so-called choice, darling, would I still shun croissants for the promise of a size zero mini skirt and a chance to blather on Oprah as if I could actually string two uncoached thoughts together? I don't think so. I'd be diggin' on a donut, honey. With a caramel macchiato.

So what exactly changed my mind about bread- and the whole Zen-surfer detachment thing?

One word. Sorghum. And millet. Wait, that's two words. And certified gluten-free oats (I grind oats into flour using my coffee grinder). We now have gluten-free bread mixes that are pretty darn tasty. We have bakeries offering sliced bread. In other words, we have new and serious temptations into rekindling hope. Hope for the return of the aforementioned Holy Grail. Cookies and cupcakes and waffles that whisper, Go ahead. Take a bite.

And that is the best news. For all of you newly diagnosed readers and mothers and fathers of children who woke up yesterday and learned that you or your loved one cannot tolerate gluten, let me tell you. This is a better time to give up gluten than ever before. Your choices are abundant- and expanding daily.

And yet... 

Some of us are finding out that the gut damage caused by years of undiagnosed celiac disease did not only hollow our bones enough to break a hip at 53the euphemism the docs call malabsorption may also wreak its own special havoc- rendering some of us allergic or intolerant of additional proteins or fats in food. At lease for a little while, until the gut heals. Packaged gluten-free food often contains certain ingredients that many find problematic.

So that's where I come in. Girded by this newfound sense of hope, and hungering once again for that elusive dream of a friendly bread, I experimented with the ingredients my body can handle. I measured and stirred with a faint air of detachment laced with a delicate glimmer of anticipation. And darling I did it.

Not only is this a multiple-allergen-free bread, it is tender and fragrant and super delicious. No Zen detachment necessary. 

Read on for the recipe.

Karina
xo


Favorite delicious gluten free bread

Gluten-Free Goddess Bread Recipe

Recipe posted November 2009.

This gluten-free bread is tender, fragrant, dairy-free and rice-free, and easily egg-free with proper leavening. Though most gluten-free bread recipes rely on eggs for texture and rise, this recipe is also delicious baked vegan, without eggs (though in all honesty, two whipped eggs will make it rise higher). I use Ener-G Egg Replacer to make recipes egg-free. 

I include methods here for a bread machine, and for a traditional oven.

Recipe updated August 26, 2011

First- whisk together your dry ingredients and set aside:

1 1/2 cups sorghum flour
1 cup cassava or tapioca starch, or potato starch (not potato flour!)
1/2 cup GF millet flour or GF oat flour
2 teaspoons xanthan gum (or try gelatin)
1/ 1/4 teaspoons fine sea salt
1 packet fast acting rapid dry yeast (2 1/4 teaspoons)

You'll need sesame seeds for the top; set aside for later. Or omit.

For the Breadman bread machine:

Pour the liquid ingredients into the bread machine pan first:

1 1/4 cups warm water (at 110 to 115ºF)
3 tablespoons extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice vinegar or lemon juice
2 organic free-range eggs, beaten or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

Gently pour the mixed dry ingredients on top of the liquid.

Set your bread machine program for 1.5 loaf medium crust. I used the gluten-free cycle on the Breadman; if you don't have a gluten-free cycle, a rapid rise cycle will also work.

Check the dough after a few minutes of kneading- it should be closer to a muffin batter than bread dough, soft, but not cake batter wet. Adjust dry to wet ratio with a tablespoon of flour or warm liquid, as needed. Humidity influences the dough. As does temperature (your bread will rise higher on a hot day).

If you like a crusty loaf (or your past experience results in a gummy center/fallen top) remove the bread from the pan and place it in the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool the loaf before slicing for best results.

Enjoy fresh from the oven- the first day (as with most gluten-free baked goods) has the best texture and taste.

Freeze leftover bread as slices, wrapped in a paper towel and bagged in freezer bags. Thaw to room temperature.

Baking time:1 hour

Yield: 1 loaf


Gluten free bread loaf that is soft and fragrant
Gluten-free bread worthy of a sandwich.


Instructions- if you don't have a bread machine:

Follow the instructions for whisking together the dry ingredients.

Using one cup of the water, proof the yeast in the warm water (110 to 115ºF) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).

Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or eggs); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like smooth sticky muffin batter than wheat based bread dough -- it is not as thin as cake batter, though. Add up to 1/4 cup more water if you need to.

Scrape the dough into a ceramic loaf pan (or use a 7 to 8-inch round cake pan for rustic ciabatta style bread) and smooth evenly (I use wet fingers).

Top with sesame seeds. Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely -- from 45 to 50 minutes.

Preheat your oven to 350ºF.

When the oven comes to temperature bake the risen bread until it sounds hollow when thumped -- about 45 minutes to 55 minutes, and even up to 65 minutes if you're at higher altitude. Lower style round pan loaves will bake quicker -- at 30 to 40 minutes, usually.

If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool on a wire rack.


Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

TRENDING

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Cape Cod Apple Cake with Cranberries (Gluten-Free)

Sweet and Tart.   No philosophy today. Dust off your cake pan, Babycakes. This is a moist and tender apple cake laced with a hint of cinnamon and studded with fresh tart berries. After seven   twelve   - er, 19!- years of baking various gluten-free incarnations of my tried and true family apple cake recipe, this could be our favorite. Maybe it's the sweet-tart combo. The subtlety of flavors. In a food culture obsessed with kicking up recipes with more for the sake of more (white chocolate peanut butter bacon swirled maple donut ice cream drizzled in dulche de leche coconut marshmallow syrup and dusted with sugared Meyer lemon zest and shaved cacao, anyone?) the clean and classic flavor contrast of apples and cranberries is somehow new again. Even, refreshing.  I don't need dessert to taste like candy. I like my cake to taste like cake.  You can bake this recipe with eggs and dairy, or vegan alternatives. See options below.

Gluten-Free Goddess Oatmeal Chocolate Chip Cookies

A classic cookie made gluten-free. I suppose you could argue that one oatmeal cookie recipe is enough. I mean, how many oatmeal cookie recipes does a person need? To this I answer, at least two. Why? Well, first you have one with raisins (my oatmeal raisin cookies here ). Raisins give oatmeal cookies that old school chewy sneaky nutrition boost. They're old fashioned and comfy cozy. Kinda like spending one of those Saturday afternoons at your Aunt Martha's house, chillin'. Watching Mr. Rogers and laying on the floor with a pile of coloring books. Coloring outside the lines with a beat up box of Crayolas. Wishing the silver crayon was more than a lonely nub. And right at that nub lamenting moment she'd bring you a plate of cookies. Truth is, I never had an Aunt Martha. But I did have a chain smoking platinum blond babysitter who liked martinis a little too much. Or maybe it was gin and tonic. There was ice in the glass. If I was lucky enough to scro

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg