Any Bread Recipes??

January 11, 2009

I'm in search of a good bread for my son. I've been trying for almost a year

and have been unsuccessful in replacing eggs. The other problem is all the

recipes I come across that don't call for eggs have a rice flour base.

DS can't have rice or eggs....or soy, oats, millet, corn (small amounts is ok).

Last night I made this bread (link below) and subbed the rice for sorghum and

followed the commenter Chef Markko's subs...used buckwheat instead of garbanzo.

It was gross. Maybe partly because I really don't like the taste of buckwheat.

Is it just me?? It leaves a nasty after taste. I stayed up until 2am making

this bread and its not even edible..urrrr!! We can do yeast but this particular

recipe didn't call for it.

There are a few recipes in the files but they either call for buckwheat or rice

or sub eggs. Does anyone want to share with me a recipe they've come across

andtried that fits my requirements? I'm ok with subbing eggs as long as I know

that someone tried that and it did actually come out well. Same thing with

rice. I'm wanting a tried and true.

I have my sisters baby shower today and I have no grains to feed my son for the

day. I was so hoping this bread would turn out and I could have something for

him to eat. I hate the trial and mostly error days lol!!!

http://glutenfreevegan.wordpress.com/2007/07/17/yeast-free-gluten-free-bread-v10\

/

TIA!

Jennifer

" God, grant me the serenity to accept the things I can't change;

courage to change the things I can and wisdom to know the difference. "

http://fortheloveofmybugs.blogspot.com/

January 11, 2009

can he tolerate quinoa?

It is my favorite " grain " (really a seed)

Have you ever made dosas? You can make dosas strictly from the lentils or from

garbanzo flour. If you don't know how to make them--go to google and you can

find some great videos on line that are very good.

Alternatively, if you have a southern Indian food store, you can purchase dosa

batter--this is for the others reading, not your son, as the dosa batter has

rice in it. If you follow the instructions on line and make your own, it turns

out fine with just lentils. We fill dosas much the same way as many people make

crepes and fill with different savory fillings.

Or easier and can work with what most GF cooks have in pantry:

Here is what I have on the menu for lunch today that meets your restrictions

below.

I have my " frittata " batter fermenting at the moment. You simply mix 3/4 cup of

garbanzo and fava flour (if you only have garbanzo, that is fine-- This is

called gram flour at Indian food stores--) with a scant tsp of salt and 1 cup of

broth. I prefer mushroom broth but if you don't have broth, just use water.

Let that sit for at least 1/2 hour.

I prefer to let it sit in a warm spot for several hours to develop that sour

taste.

In an iron skillet, sautee some onion and mushrooms (strictly up to your taste,

neither is required--use something you like instead) in about 2 teaspoons of

grapeseed or some other high temp veg oil.

When they start to get dry, take off the heat and stir into the batter. At this

point, you can also add chopped spinach or grated broccoli stalks and chopped

broccoli heads--again, based on your personal tastes. You may also add whatever

seasonings you prefer. I find marjoram, sage, mustard and garlic all to be good

additions to this. I also like to add a T of apple cider vinegar.

preheat the oven to 415 degrees Fahrenheit

Add another tsp or 2 of the oil back to the iron skillet. When it starts to

sizzle, pour in the batter. Let this cook on the stove for a few minutes until

the edges start to firm up. Then, transfer to the preheated oven and cook about

20 minutes more until firm.(hence the iron skillet)

This may sound lengthy, but, in fact, this is a fabulous base to which you can

add whatever suits you. If you were ever an omelet or frittata lover, simply

use the bean/broth base as you would have the eggs and add to it.

While the frittata is in the oven, make a fresh green salad with some avocado

and walnuts.

Some fresh fruit at the end and this is a great meal.

I serve this often for guests and no one ever walks away hungry or feeling