Manna from Heaven

Conor's Bread Revisited!

This makes a really Light and Fluffy Well Risen GF/CF/SF and Yeast free bread!!!

Yes, finally after 5 months of experimentation, failure, doughy bread and chewy toast I have finally managed to create a respectable, nay comparable white bread.

What's the secret?

Well, firstly - check your loaf tin. For months I have been laboring under the misapprehension that my 1.5lb loaf tin was a 1lb loaf tin. It was only by accident that this weekend I picked up a real 1lb loaf tin.

Secondly, rising agents. Without yeast there are a few things that can make bread rise. Variously in different recipes I've seen baking powder, vitamin c tablets and sparkling water all used.

Ingredients - I've been a bit more anal than usual here and listed exactly what I used. this is because I cannot actually believe that the bread I've made is GF/CF/SF and yeast free too! I have made it twice, the second time tonight just to confirm the results. I will generalise the ingredients eventually. I would particularly like to change the rice milk for hemp milk and I'll probably try it with my own flour blend too, but for recreatable results, here's exactly what I used. Update 09/09/2009: Now verified with Rice:Potato:Tapioca mix in ratio 3:1:1. Update: 13/09/2009: For a nutty taste mix 100g of Gram flour with 350g of the white flours.

• 450g flour - Doves Gluten Free plain white flour blend (what I used originally) or your own GF/CF flour blend. I tried this with a mix or Rice:Tapioca:Potato in ratio 3:1:1 last night and the bread turned out just as nice. This has the added advantage of making the bread Soya free too!
  
• 1 Haliborange halibonbon tablet
• 1 tsp sea salt - rock sea salt
• 4 tsp xanthan gum - Life free from brand
• 2 tsp baking powder - Royal Baking powder
• 2 large organic free range eggs (M&S)
• Rice Milk (Rice Dream (+Calcium)) combine with eggs to make total liquid volume 200ml
• 200ml Sparkling water - Deep riverrock.

Preparation:

• Preheat fan over to 200 degrees Centigrade (I have a Neff fan oven)
• Dust a 1lb loaf tin with flour
• Get out a mixing bowl, measuring jug, wooden spoon, spatula, whisk

Method:

• Crush Halibonbon tablet in a pill crusher or with the back of a spoon until it it pure powder.
• Mix dry ingredients and whisk together
• Whisk eggs and add milk to total liquid content of 200ml
• Add egg/milk mix to dry ingredients and combine together
• Add sparkling water last and quickly mix to a lumpy batter
• Quickly press into loaf tin and smooth top with spatula
• Bake fo 45 minutes.

Enjoy!

Shep

Emb-Ark-ing on a journey with Noah's Bread

Editorial

Ok, so this is a recipe that's knocking about all over the place, but I only just tried it yesterday. The results were disappointing. The bread came out small and lumpy. The amazing thing is, Conor ate the whole damn thing.

I made another batch tonight and it came out better. You really need to mix in the sparkling water proprely, even though you're supposed to work quickly. Quite a quandry.

Anyway, here it is. It's all over the place in various forms and with slight variations. This one works for me.

Original Noah's Bread (all credit to http://gfcfrecipes.blogspot.com/2007/10/noahs-bread.html)

from Kwan
This is the original version of Noah's Bread, developed by Kwan for her son Noah when she couldn't find any bread he could eat.

Ingredients:

1/2 cup sorghum fl.
2/3 cup tapioca flour
1/3 cup potato starch
2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 egg
1/3 cup oil
1/2 cup CF milk
1/3 cup sparkling water

Instructions
Preheat oven to 400 degrees farenheit, 200 centigrade

Mix all ingredients well, except the sparkling water. Once the batter is well mixed, add the sparkling water to make the batter rise.

Work quickly and form batter into buns, bagels, roll, etc. I use hamburger form pans and rings from the Gluten Free Pantry but you can also use aluminum foil to make form rings. I also put the batter into large ziplock bags, cut a corner, and squeeze out the appropriate shape of whatever I'm trying to make, such as bagels.

The batter should be thick and look somewhat lumpy. Don't use too much batter or form too high. The bread will puff and rise and settle back down once cooled.

Bake for 20-25 min until the crust is golden brown.
The crust will be hard out of the oven but will soften once cooled.

They freeze and thaw really well.

Regards,

Shep

Conor's Bread!

New Gluten Free, Dairy and Soya Free, yeast Free Bread!

Update * Update * Update * Update * Update * Update * Update

There is a newer version of this bread: http://sheps-gf-cf-sf-adventure.blogspot.com/2009/09/manna-from-heaven.html

Read on for the old recipe:

Ok, so we've had to rule out yeast based breads (unfortunately). The soda bread slices up too small to make decent toast.

I decided to take the accumulated knowledge of all our baking experience into making a decent, edible, toastable, white loaf.

This bread has a firm texture once cooked, but may seem a little moist. Don't worry, this will "cook" out during toasting.

The ingredients are simple, and it's a cinch to make and even though it's supposed to be toasted, Conor even eats the slices untoasted.

Ingredients

• 450g GF/CF flour mix (Rice:Potato:Tapioca in ration 4:1:1)
• 400 ml non-dairy milk (I use hemp milk)
• 2 eggs, beaten
• 4 tsps xanthan gum

Method

• Preheat oven to 220 degrees Centigrade
• Mix all the dry ingredients
• Add milk and eggs
• Mix until the mixture forms a batter
• Pour into a 1 pound loaf tin
• Smooth off the top and place a shallow + in the top
• Cook for 35-40 minutes until browned (slightly) on top.

Oh yes, remember to toast the bread well!

Gram Bread for Machine Baking

Gram Flour Bread Machine Flour.

So...I'm no expert on this stuff, but I think it's lower GI and contains more protein.

I found the recipe somewhere on the internet and emailed the text of it to myself, so sorry to the author who I can't credit.

This is not my work, but it's light and fluffy and toasts really well.

It makes a 1.5 lb loaf.



Ingredients

• 1 1/8 cup Chickpea Flour (Weird measure, eh? 1/8 of a cup is 2 tablespoons) or 160g
  
• 1 cup cornstarch or 130g
  
• 1 cup + 1 Tbs.Tapioca Flour (Another weird measure, go figure) 150g
  
• 3 1/2 tsp. Xanthan Gumor or Guar Gum (I used Xanthan Gum) 10g
  
• 1 1/2 tsp. salt - 6g
  
• 3 Tbs. brown sugar - 45g
  
• 1/4 tsp. Ascorbic Acid (I had none :-(, but I'll try it with it next time)
• 1 Tbs. toasted sesame seeds
• 3 large eggs, lightly beaten
• 1 1/8 cup warm water
• 3 Tbs. vegetable oil
• 2 1/4 tsp. active dry yeast

Method

• Combine first seven ingredients.
• Mix together, eggs, water, and oil.
• In a large capacity bread machine add dry ingredients, liquids and yeast in order recommended by manufacturer.
• Bake using white bread setting and medium crust or your specific gluten-free program. (I used medium crust setting and found it a bit hard, I'll try light next)
  

By Hand (I never succeed by hand, haven't tried this). Beat together, dry ingredients, liquids and yeast. Transfer to a lightly oiled 9-x-5-inch loaf pan. Cover with plastic wrap and let rise to the top of the pan. Bake 375 degrees for 35-40 minutes or until loaf sounds hollow when tapped. Remove from pan and let cool on a wire rack.

Shep!

Yeast of Eden

Edible Bread!

If you've been following this blog at all you'll already know about my pursuit of a decent sliced loaf that doesn't break the bank.

Thus far my many efforts have lead to mostly inedible lumps that would be more at home jamming a door open then they would be in a lunchbox.



That was until....dun dun duh...the breadmaker!

My boss in work loaned me his and I tried out a recipe last night. Thanks Martin!

The results? Instant success; well it took 3hours and 18minutes to cook and I kicked off the process at 9.15pm, so between waiting for the bread to cook and cool I didn't get to bed until after 2am.

The recipe I used is from the excellent "Diet Intervention and Autism" by Marilyn Le Breton.

Ingredients:

Dry Mix

• 2 1/2 cups of rice flour
• 1/2 cup potato starch flour
• 1/2 cup tapioca starch flour
• 1 tbsp xanthan gum
• 1 tsp salt
• 2 tbsp sugar
• 1 sachet (2.25 tsps) yeast

Wet Mix

• 3 eggs, at room temp, beaten
• 1/4 cup sunflour oil
• 1/2 cup non-dairy, non-soy milk (I use hemp)
• 3/4 cup warm water
• 1 tsp white wine vinegar (optional)

Method

• Mix all dry ingredients bar yeast
• Mix all wet ingredients
• Put wet ingredients into bread maker
• Put dry ingredients into bread maker
• Sprinkle yeast on top
• Set to cook a 1.5 lb (750g) loaf.
• Pick your crust colour
• Hit start
• (Don't use start delay function as the milk could curdle)
• Wait 3 hours 18 minutes (or whatever)
  
• Remove immediately onto a wire rack
• Don't carve into slices until fully cooled.

This makes a wonderful soft fluffy white loaf that cuts really well and makes super sandwiches or toast.

I had a tow truck on hand in case the bread turned out like it's predecessors, but luckily it wasn't needed!

Enjoy!

It's a wrap!

Homemade Wraps

In my bid to find GF/CF alternatives I went looking for a replacement for wraps for lunchtime goodness.

Firstly I tried to make corn wraps just using corn flour, but either Irish corn flour is waaaaay different from the Mexican stuff or else I just made a complete hames of it. In either case I only managed to make a gloopy mess.

Then I tried to make wraps from gram flour. I had more success with this (100g gram flour to 110 ml water plus a pinch of salt. Mix and let stand for 10 minutes, then fry in oil like a pancake), but my mix was too think and didn't spread out right on the pan. I think if a bit diluted that this recipe could work.

Anyway, I next came across a recipe from the Irish Coeliac website and it works great. I'm not claiming credit for this at all, but I will share it (original post here).

Recipe for Corn & Gram Flour Wraps

Ingredients:

• 100g of Cornflour/starch
  
• 25g of Gram Flour ………. (aka Chickpea, Dhal or Garbanzo)
• 5g of Tapioca Flour /starch
• ½ tsp of salt
• 2 eggs
• 150 - 200ml of water (>150 ml gives a thinner wrap / tortilla)
• A little vegetable oil for coating the frying pan.
  

Method:

• Place all the dry ingredients into a mixing bowl and sift 3 times to mix thoroughly.
• Make a well in the centre and add the eggs, beat slowly using a hand-held electric mixer.
• The mixture should be a little thick but smooth.
• Add the water a little at a time mixing well between additions. The mixture will become very runny, that's OK...don't panic.
• When mixed thoroughly, cover with cling film and refrigerate for 30 mins.
• Remove from fridge and whisk slightly using a hand whisk (to re-mix)
• Transfer batter to a jug (makes pouring easier)
• Heat clean frying pan until very hot (not quite smoking)
• Oil base of frying pan slightly, pour enough batter to cover base thinly.
• Return to high heat, cook until the underside is slightly browned and the sides begin to curl.
• Flip over and cook for ONLY 20 SECONDS (actually I did mine for a bit longer) (the wrap is so hot it continues to cook after it is removed from pan). If left longer than 20 secs the wrap would be cooked right through and with the residual heat start to dry out.
• Remove the wrap and transfer to a plate, Place sheets of greaseproof paper (Baking Paper) on bottom and between layers. (this avoids wraps becoming stuck together while cooling)
  

The Wraps / Tortillas are ready for use or can be refrigerated or frozen until required.

Will keep in the fridge for about 2 - 3 days.
(stand at room temp for about 5 mins before warming)

Will keep in the Freezer for 1 - 2 Months
(defrost fully to room temp before warming under the grill)


Thanks to the original poster of this recipe. Easy to make and great tasting!

Yeast is the Word

In Search of Good Bread.
Well so far I've tried making my own bread with limited (no) success. Thusly the recipe for stuffing and croutons!

I've tried shop bought rice bread and while Conor ate some of it it cost €8.50 for a small loaf!

Yesterday I tried the Orgran white bread mix. Results? Super. Highly recommended. Really easy to make (water and oil), and it makes a lovely risen fluffy white pan. The mix was still pricy at €4, but the results were great and it was still twice the size of the rice bread.

Still in search of a good recipe for home made bread, but this will do for now!

Shep.