Bread recipe recommendations wanted

[Guest guest]

Hi everyone,

 

I've been a vegan for several years and recently found out I need to

avoid gluten. I'm disappointed to have to add one more restriction on

top of the other ones I already live with by choice, but at least I'm

used to the process of cooking from basic ingredients, and researching

niche products and recipes.

 

My first project was to find a spaghetti substitute, because pasta is

my main staple. After trying several brands, I settled on

Bionaturae's gluten-free pasta as my favorite. To me it tastes as

good as the real thing, or darn close.

 

My next project is to find a satisfactory bread. I have two goals.

First, I want to find a decent commercial brand that I can keep on

hand for quick and easy sandwiches. Second, I want to find a good

recipe for that fresh-baked bread taste.

 

For commercial breads, my first discovery was Sami's Millet-Flax

bread. Wtih an amazingly short ingredient list (millet flour, brown

rice flour, flaxseed, baking powder, salt, and water if I remember

correctly), it tastes just like regular bread. Unfortunately, upon

searching the Internet for more information, I found a gluten-free

forum where several consumers claimed they had tested the bread at a

lab and found it to be heavily contaminated with gluten.

 

My next stop was to try out several varieties of Ener-g brand breads.

So far, the best I've tried of their bread products is the " Seattle

Brown Loaf " , which tries to mimic whole wheat bread. I also enjoy

using their Tapioca Hamburger Buns with Sunshine brand veggie burgers

(the only gluten-free veggie burger I could find so far).

 

To achieve homemade bread, I checked several gluten-free baking books

out from the library. Unfortunately, almost all of the bread recipes

make heavy use of egg. So far, the best egg-free bread recipe I've

found is from Bette Hagman's Gluten-Free Gourmet Bakes Bread book,

called the Egg-Free Bean Bread. The bread recipes I've tried which

are mostly rice flour taste very bland to me, and lack good texture.

The bean-flour based bread has a wonderful springy texture, but I seem

to be very sensitive to the beany taste. Everything I make with bean

flour tastes slightly odd and beany to me. In Hagman's recipe, I can

taste the odd beanyness of the bread, but fortunately, it's pretty

subtle, and is easily masked by spreading something on the bread.

Still, I think I'd be happier if I could find a similarly-textured

bread without bean flour.

 

I've had good results with an equal mixture of brown rice flour with

uncontaminated oat flour, but this makes more of a " banana bread "

style texture. I haven't successfully made a hearty " sandwich wheat

bread " with that flour mixture yet.

 

I've also tried a couple of mixes. I thought Pamela's Bread Mix was

pretty good.

 

I have not yet experimented with Amaranth, Montina, or Quinoa flour.

 

I see there are dozens of bread recipes in the files section. But

it's hard to know where to begin. Could someone please recommend a

couple of starting points based on the preferences I've described

above?

 

Thanks so much!

 

Mark

[Guest guest]

Mark:

 

Your e-mail contained a wealth of new info (for me). Thanks for sending it.

Could you please tell me where you find the Sunshine brand veggie burgers??

 

I have been gluten free for two years and so far have never found GF veggie

burgers in any store....

 

Kinnickinick bread products are the best I've found. Unfortunately they are

somewhat high in sugar and fat....we have Market of Choice stores in Oregon that

carry them. The bread tastes best toasted, so it's still not completely

satisfactory for sandwiches.

 

Sorry I couldn't be of more help.

Pam

 

 

 

Don't let your dream ride pass you by. Make it a reality with Autos.

 

 

[Guest guest]

Thanks to my new job, I get to " test " the Ms Roben's mixes. We just tried

the homestyle bread mix using pureed sweet potato and extra baking powder

for egg replacer. It was very nice, but one son and I reacted to the gum

(sigh). The other four (hubby and 3 children) did just fine with it

though. Next we are trying the potato bread this week. We will be doing it

as a traditional irish soda bread without yeast though.

 

I found most of the kinnikinnick breads have the texture of rubber.

 

BL

 

On 9/24/07, Pam Retzlaff <pamretz wrote:

>

> Mark:

>

> Your e-mail contained a wealth of new info (for me). Thanks for sending

> it. Could you please tell me where you find the Sunshine brand veggie

> burgers??

>

> I have been gluten free for two years and so far have never found GF

> veggie burgers in any store....

>

> Kinnickinick bread products are the best I've found. Unfortunately they

> are somewhat high in sugar and fat....we have Market of Choice stores in

> Oregon that carry them. The bread tastes best toasted, so it's still not

> completely satisfactory for sandwiches.

>

 

 

 

[Guest guest]

I really like the millet bread that I posted in the files. I make that quite

often as rolls, and loaf bread. We really enjoy it.

 

Amy

 

 

 

 

 

[Guest guest]

I buy Sunshine burgers at the Sno-Isle Co-op in Washington. They only

stock the " Garden Herb " flavor.

 

Ingredients: Organic ground raw sunflower seeds, organic brown rice,

organic carrots, organic herbs and sea salt.

 

www.sunshineburger.com

 

Is Kinnickinick's breads egg-free?

 

Thanks,

 

--Mark

 

On 9/24/07, Pam Retzlaff <pamretz wrote:

> Mark:

>

> Your e-mail contained a wealth of new info (for me). Thanks for sending it.

Could you please tell me where you find the Sunshine brand veggie burgers??

>

> I have been gluten free for two years and so far have never found GF veggie

burgers in any store....

>

> Kinnickinick bread products are the best I've found. Unfortunately they are

somewhat high in sugar and fat....we have Market of Choice stores in Oregon that

carry them. The bread tastes best toasted, so it's still not completely

satisfactory for sandwiches.

>

> Sorry I couldn't be of more help.

> Pam

>

>

>

> Don't let your dream ride pass you by. Make it a reality with Autos.

>

>

[Guest guest]

On 9/24/07, Pam Retzlaff <pamretz wrote:

> I have been gluten free for two years and so far have never found GF veggie

burgers in any store....

 

Oh, Wildwood also makes a GF veggie burger, primarily made from tofu

with a bunch of vegetables mixed in. To me, it tastes kind of like

Chinese " Egg foo yung " . I like it as an alternative to baked tofu,

but it doesn't have a very neutral flavor, so it doesn't taste as good

with the usual burger toppings.

 

--Mark

[Guest guest]

in the millet recipe can agar agar be used to replace vegan gelatin...i have not

been able to find any here.

 

 

 

 

 

______________________________\

____

Be a better Globetrotter. Get better travel answers from someone who knows.

Answers - Check it out.

http://answers./dir/?link=list & sid=396545469

 

 

[Guest guest]

Hi Mark,

 

Wow, it sounds like you've been doing a lot of learning, searching, and

experimentation with gluten free foods!

 

In our nearly two years of gluten-free eating, with the help of the Lord

and input from family and friends, I've developed a gluten-free bread

recipe that we use as our staple bread. I came at the experiment in a

way similar to what you are describing; unsatisfied with what I found in

the gluten-free recipe books since eggs factor in so prominently. Also,

I wanted something that would contain more nutrition than is provided by

the refined starches, a bread that uses mainly whole grain flours. This

recipe includes garbanzo flour for the protein it provides, but I find

the beany taste isn't noticeable since other flours are mixed in.

 

***Note to Kim: This recipe continues to evolve from the one in the

files listed as Karen's Whole Grain Yeast Bread. If you would please

replace that recipe in the files with this updated version, I would

appreciate it very much! Thanks!***

 

Yield: 2 loaves

 

Flour mix: ( I mix several batches and store them in gallon ziploc

bags. Then bread can be stirred up in a jiffy)

2 cups sorghum flour

2 cups garbanzo flour

2 cups millet flour

1 cup brown rice flour

1 cup sweet rice flour (can substitute brown rice flour, but I think the

sweet rice yields a more elastic crumb)

1/4 cup psyllium husks

2 Tbsp. EnerG egg replacer or tapioca flour

2 Tbsp. Xanthan gum

1 Tbsp. salt

 

In a large mixing bowl place:

1/4 cup honey or vegan alternative

2 cups warm water

2 Tbsp. yeast

Allow to sit until foamy.

 

In blender combine:

2 cups warm water

1 apple, washed, cored and quartered, unpeeled

6 Tbsp. raw sunflower seeds

4 Tbsp. raw golden flax seeds

Blend until mixture is thick and foamy.

Add 1-2 Tbsp. lemon juice and blend lightly to mix.

 

Add blender ingredients to yeast mixture. Put in about 4 cups of the

flour mix and beat with whisk until well mixed. Then add flour mix,

beating with spoon until the dough is soft and sticky, but firm enough

to knead on the counter. You may need to use a bit of additional millet

or rice flour for kneading. Knead gently until dough sticks together

well. Divide into two equal portions. Shape into loaves and place in

oiled bread pans (4 " X 8 " ). Cover and let rise for about 25 minutes.

(Top may crack. For an uncracked top, let the loaves rise for a

shorter time, but the bread will be more dense in texture) Place on

lower rack in a cold oven set for 350 F. Bake for 60-65 minutes. This

is especially good toasted.

 

Variation: omit sunflower seeds. Add raisins, chopped walnuts, and 1

Tbsp. cinnamon after the first 4 cups of flour are well mixed in.

 

Karen

[Guest guest]

I would think that would be just fine.

 

Amy

-

m k

Monday, September 24, 2007 12:06 PM

Re: Bread recipe recommendations wanted

 

 

in the millet recipe can agar agar be used to replace vegan gelatin...i have

not been able to find any here.

 

________

Be a better Globetrotter. Get better travel answers from someone who knows.

Answers - Check it out.

http://answers./dir/?link=list & sid=396545469

 

[Guest guest]

I believe Kinnickinick has eggs in it.

 

Amy

-

Mark Engelberg

Monday, September 24, 2007 10:01 AM

Re: Bread recipe recommendations wanted

 

 

I buy Sunshine burgers at the Sno-Isle Co-op in Washington. They only

stock the " Garden Herb " flavor.

 

Ingredients: Organic ground raw sunflower seeds, organic brown rice,

organic carrots, organic herbs and sea salt.

 

www.sunshineburger.com

 

Is Kinnickinick's breads egg-free?

 

Thanks,

 

--Mark

 

On 9/24/07, Pam Retzlaff <pamretz wrote:

> Mark:

>

> Your e-mail contained a wealth of new info (for me). Thanks for sending it.

Could you please tell me where you find the Sunshine brand veggie burgers??

>

> I have been gluten free for two years and so far have never found GF veggie

burgers in any store....

>

> Kinnickinick bread products are the best I've found. Unfortunately they are

somewhat high in sugar and fat....we have Market of Choice stores in Oregon that

carry them. The bread tastes best toasted, so it's still not completely

satisfactory for sandwiches.

>

> Sorry I couldn't be of more help.

> Pam

>

>

>

> Don't let your dream ride pass you by. Make it a reality with Autos.

>

>

[Guest guest]

I'm not remembering if this is in fact vegan, but Trader Joe's carries a GF

brown rice bread. It's the only " commercial " one I can stand. It has a

great texture and holds up well for many things (and doesn't have to be

toasted to be tolerated!)

 

Marie =)

 

 

 

On 9/24/07, Karen Ekkens <Karen.Ekkens wrote:

>

> Hi Mark,

>

> Wow, it sounds like you've been doing a lot of learning, searching, and

> experimentation with gluten free foods!

>

> In our nearly two years of gluten-free eating, with the help of the Lord

> and input from family and friends, I've developed a gluten-free bread

> recipe that we use as our staple bread. I came at the experiment in a

> way similar to what you are describing; unsatisfied with what I found in

> the gluten-free recipe books since eggs factor in so prominently. Also,

> I wanted something that would contain more nutrition than is provided by

> the refined starches, a bread that uses mainly whole grain flours. This

> recipe includes garbanzo flour for the protein it provides, but I find

> the beany taste isn't noticeable since other flours are mixed in.

>

> ***Note to Kim: This recipe continues to evolve from the one in the

> files listed as Karen's Whole Grain Yeast Bread. If you would please

> replace that recipe in the files with this updated version, I would

> appreciate it very much! Thanks!***

>

> Yield: 2 loaves

>

> Flour mix: ( I mix several batches and store them in gallon ziploc

> bags. Then bread can be stirred up in a jiffy)

> 2 cups sorghum flour

> 2 cups garbanzo flour

> 2 cups millet flour

> 1 cup brown rice flour

> 1 cup sweet rice flour (can substitute brown rice flour, but I think the

> sweet rice yields a more elastic crumb)

> 1/4 cup psyllium husks

> 2 Tbsp. EnerG egg replacer or tapioca flour

> 2 Tbsp. Xanthan gum

> 1 Tbsp. salt

>

> In a large mixing bowl place:

> 1/4 cup honey or vegan alternative

> 2 cups warm water

> 2 Tbsp. yeast

> Allow to sit until foamy.

>

> In blender combine:

> 2 cups warm water

> 1 apple, washed, cored and quartered, unpeeled

> 6 Tbsp. raw sunflower seeds

> 4 Tbsp. raw golden flax seeds

> Blend until mixture is thick and foamy.

> Add 1-2 Tbsp. lemon juice and blend lightly to mix.

>

> Add blender ingredients to yeast mixture. Put in about 4 cups of the

> flour mix and beat with whisk until well mixed. Then add flour mix,

> beating with spoon until the dough is soft and sticky, but firm enough

> to knead on the counter. You may need to use a bit of additional millet

> or rice flour for kneading. Knead gently until dough sticks together

> well. Divide into two equal portions. Shape into loaves and place in

> oiled bread pans (4 " X 8 " ). Cover and let rise for about 25 minutes.

> (Top may crack. For an uncracked top, let the loaves rise for a

> shorter time, but the bread will be more dense in texture) Place on

> lower rack in a cold oven set for 350 F. Bake for 60-65 minutes. This

> is especially good toasted.

>

> Variation: omit sunflower seeds. Add raisins, chopped walnuts, and 1

> Tbsp. cinnamon after the first 4 cups of flour are well mixed in.

>

> Karen

>

>

 

 

 

[Guest guest]

All done, Karen.

 

 

Kim

 

 

, Karen Ekkens

<Karen.Ekkens wrote:

 

> ***Note to Kim: This recipe continues to evolve from the one in the

> files listed as Karen's Whole Grain Yeast Bread. If you would please

> replace that recipe in the files with this updated version, I would

> appreciate it very much! Thanks!***

[Guest guest]

What can I put in this bread recipe inplace of the psyllium husks? I

don't have any and have not found any in the store near me.

 

Jacqie

 

 

, Karen Ekkens

<Karen.Ekkens wrote:

>

> Hi Mark,

>

> Wow, it sounds like you've been doing a lot of learning, searching,

and

> experimentation with gluten free foods!

>

> In our nearly two years of gluten-free eating, with the help of the

Lord

> and input from family and friends, I've developed a gluten-free

bread

> recipe that we use as our staple bread. I came at the experiment

in a

> way similar to what you are describing; unsatisfied with what I

found in

> the gluten-free recipe books since eggs factor in so prominently.

Also,

> I wanted something that would contain more nutrition than is

provided by

> the refined starches, a bread that uses mainly whole grain flours.

This

> recipe includes garbanzo flour for the protein it provides, but I

find

> the beany taste isn't noticeable since other flours are mixed in.

>

> ***Note to Kim: This recipe continues to evolve from the one in

the

> files listed as Karen's Whole Grain Yeast Bread. If you would

please

> replace that recipe in the files with this updated version, I would

> appreciate it very much! Thanks!***

>

> Yield: 2 loaves

>

> Flour mix: ( I mix several batches and store them in gallon ziploc

> bags. Then bread can be stirred up in a jiffy)

> 2 cups sorghum flour

> 2 cups garbanzo flour

> 2 cups millet flour

> 1 cup brown rice flour

> 1 cup sweet rice flour (can substitute brown rice flour, but I

think the

> sweet rice yields a more elastic crumb)

> 1/4 cup psyllium husks

> 2 Tbsp. EnerG egg replacer or tapioca flour

> 2 Tbsp. Xanthan gum

> 1 Tbsp. salt

>

> In a large mixing bowl place:

> 1/4 cup honey or vegan alternative

> 2 cups warm water

> 2 Tbsp. yeast

> Allow to sit until foamy.

>

> In blender combine:

> 2 cups warm water

> 1 apple, washed, cored and quartered, unpeeled

> 6 Tbsp. raw sunflower seeds

> 4 Tbsp. raw golden flax seeds

> Blend until mixture is thick and foamy.

> Add 1-2 Tbsp. lemon juice and blend lightly to mix.

>

> Add blender ingredients to yeast mixture. Put in about 4 cups of

the

> flour mix and beat with whisk until well mixed. Then add flour

mix,

> beating with spoon until the dough is soft and sticky, but firm

enough

> to knead on the counter. You may need to use a bit of additional

millet

> or rice flour for kneading. Knead gently until dough sticks

together

> well. Divide into two equal portions. Shape into loaves and place

in

> oiled bread pans (4 " X 8 " ). Cover and let rise for about 25

minutes.

> (Top may crack. For an uncracked top, let the loaves rise for a

> shorter time, but the bread will be more dense in texture) Place

on

> lower rack in a cold oven set for 350 F. Bake for 60-65 minutes.

This

> is especially good toasted.

>

> Variation: omit sunflower seeds. Add raisins, chopped walnuts,

and 1

> Tbsp. cinnamon after the first 4 cups of flour are well mixed in.

>

> Karen

>

[Guest guest]

Hi Jacqie,

 

The bread can be made without the psyllium husks, but it may require a

little more flour mix.

The psyllium husks add fiber and absorb water which helps make the bread

turn out a little less dense in texture.

 

Karen

 

daslm_9_2004 wrote:

>

> What can I put in this bread recipe inplace of the psyllium husks? I

> don't have any and have not found any in the store near me.

>

> Jacqie

>

>

> <%40>, Karen Ekkens

> <Karen.Ekkens wrote:

> >

> > Hi Mark,

> >

> > Wow, it sounds like you've been doing a lot of learning, searching,

> and

> > experimentation with gluten free foods!

> >

> > In our nearly two years of gluten-free eating, with the help of the

> Lord

> > and input from family and friends, I've developed a gluten-free

> bread

> > recipe that we use as our staple bread. I came at the experiment

> in a

> > way similar to what you are describing; unsatisfied with what I

> found in

> > the gluten-free recipe books since eggs factor in so prominently.

> Also,

> > I wanted something that would contain more nutrition than is

> provided by

> > the refined starches, a bread that uses mainly whole grain flours.

> This

> > recipe includes garbanzo flour for the protein it provides, but I

> find

> > the beany taste isn't noticeable since other flours are mixed in.

> >

> > ***Note to Kim: This recipe continues to evolve from the one in

> the

> > files listed as Karen's Whole Grain Yeast Bread. If you would

> please

> > replace that recipe in the files with this updated version, I would

> > appreciate it very much! Thanks!***

> >

> > Yield: 2 loaves

> >

> > Flour mix: ( I mix several batches and store them in gallon ziploc

> > bags. Then bread can be stirred up in a jiffy)

> > 2 cups sorghum flour

> > 2 cups garbanzo flour

> > 2 cups millet flour

> > 1 cup brown rice flour

> > 1 cup sweet rice flour (can substitute brown rice flour, but I

> think the

> > sweet rice yields a more elastic crumb)

> > 1/4 cup psyllium husks

> > 2 Tbsp. EnerG egg replacer or tapioca flour

> > 2 Tbsp. Xanthan gum

> > 1 Tbsp. salt

> >

> > In a large mixing bowl place:

> > 1/4 cup honey or vegan alternative

> > 2 cups warm water

> > 2 Tbsp. yeast

> > Allow to sit until foamy.

> >

> > In blender combine:

> > 2 cups warm water

> > 1 apple, washed, cored and quartered, unpeeled

> > 6 Tbsp. raw sunflower seeds

> > 4 Tbsp. raw golden flax seeds

> > Blend until mixture is thick and foamy.

> > Add 1-2 Tbsp. lemon juice and blend lightly to mix.

> >

> > Add blender ingredients to yeast mixture. Put in about 4 cups of

> the

> > flour mix and beat with whisk until well mixed. Then add flour

> mix,

> > beating with spoon until the dough is soft and sticky, but firm

> enough

> > to knead on the counter. You may need to use a bit of additional

> millet

> > or rice flour for kneading. Knead gently until dough sticks

> together

> > well. Divide into two equal portions. Shape into loaves and place

> in

> > oiled bread pans (4 " X 8 " ). Cover and let rise for about 25

> minutes.

> > (Top may crack. For an uncracked top, let the loaves rise for a

> > shorter time, but the bread will be more dense in texture) Place

> on

> > lower rack in a cold oven set for 350 F. Bake for 60-65 minutes.

> This

> > is especially good toasted.

> >

> > Variation: omit sunflower seeds. Add raisins, chopped walnuts,

> and 1

> > Tbsp. cinnamon after the first 4 cups of flour are well mixed in.

> >

> > Karen

> >

>

>

 

 

 

 

[Guest guest]

Thanks to everyone for all the great suggestions and

bread recipes! I am definitely going to try the new

ones from the files as I haven't had much luck buying

pre-made loaves (ick!). There is a mix by Gluten-Free

Pantry which you can make into pizza crust or French

bread that has great texture, but not much taste. I

just omitted the egg and added flax instead. Also...

we find a vegan and gluten-free brand of veggie burger

from Garden Burger called " Flame-Grilled. " They are

quite tasty, but sometimes hard to locate.

--- Mark Engelberg <mark.engelberg wrote:

 

> On 9/24/07, Pam Retzlaff <pamretz wrote:

> > I have been gluten free for two years and so far

> have never found GF veggie burgers in any

> store....

>

> Oh, Wildwood also makes a GF veggie burger,

> primarily made from tofu

> with a bunch of vegetables mixed in. To me, it

> tastes kind of like

> Chinese " Egg foo yung " . I like it as an alternative

> to baked tofu,

> but it doesn't have a very neutral flavor, so it

> doesn't taste as good

> with the usual burger toppings.

>

> --Mark

>

 

 

 

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[Guest guest]

, m k <rickybigthighs

wrote:

>

> in the millet recipe can agar agar be used to replace vegan

gelatin...i have not been able to find any here.

>

>

Veganessentials.com has vegan gelatin