Bread without Gluten, Starches, Yeast and Thickeners - Review of Recipes. Gluten-free bread in a slow cooker and bread maker (recipes) Rice bread in the oven without wheat flour

Adapted from Betty Hagman's Gluten-Free Cookbook.

Ingredients:

We measure in “cups” with a volume of 236 ml; equivalent to 0.95 capacity traditional glass(250 ml)

1½ tablespoons active yeast granules (or 1 sachet)
2 tsp Sahara
½ cup of dairy substitute (soy, rice, nut milk or potato flour). If not, then you can get by with water.
2½ cups-cup rice flour (or a mixture of brown rice flour (1½ cups-cup), white rice flour (½ cup-cup), rice bran, or ground flax seed (¼ cup-cup) - extra fiber in this recipe wouldn't go amiss , or your choice
½ cup potato starch
½ cup tapioca starch
1 tablespoon xanthan gum
1 tsp salt
2 tablespoons sugar
3 large eggs
¼ cup sunflower, coconut or
1 tsp APPLE Cider Vinegar (Gluten Free)
¾ cup water + additional 0 to ½ cup, depending on the consistency of the dough

Preparation:

Step 1. Dissolve 2 tsp in a container. sugar in ½ cup warm water. Add yeast, stir.

Step 2. In a bowl, mix the next (all dry) 6 ingredients.

Step 3. If you use solid fats, melt them in a saucepan with ¾ cup milk or water. Do not overheat so as not to “bake” the eggs later. If the mixture is hot, let it cool.

Step 4. Mix the dough.

In the bread maker:

Place all the liquid ingredients into it (water or milk, oil, vinegar), stir in the eggs. Add the dry mixture, yeast mixture and set the “Dough Preparation” mode. Next, follow the step-by-step instructions for the bread machine.

Using a stand mixer:

Pour the dry mixture into the mixing container. Turn the mixer on to the slowest mixing. Add oil mixture, vinegar. Mix. Beat in the eggs one at a time. Then pour in the yeast starter and knead the dough at the highest speed for 2 minutes. It is important that the dough acquires a uniform consistency (without lumps). You may need to add water to half a cup with a spoon (depending on flour and humidity). We work “by touch”. The dough should not be very thin, but not too thick - no thicker than regular gluten pie dough. The main thing is to achieve the desired uniform consistency.

Next, everything is as usual - cover with a towel (first I cover with plastic wrap, greased or sprinkled with vegetable oil - so that it does not stick), place the dough in a warm place. It will take approximately 1.5 - 2 hours for it to double in volume.

Step 5. Grease the loaf pan(s) with vegetable oil. Place the dough into it after kneading (from the bread machine or the container in which you kneaded it yourself). Let rise (to the edges of the pan or a little higher). Cover again with the same mixture and let rise. It will take 20 - 40 minutes depending on the temperature.

Step 6. Preheat oven to 200 degrees Celsius (400F). Place the pan(s) with the dough in the oven for 10 minutes. Then cover the top of the loaf with foil (so as not to burn) and bake for another 50 minutes - for a large loaf and 25 minutes for smaller loaves. Allow the finished bread to cool, then remove from the pan.

What's the best way to store bread?

I usually cut the cooled bread into slices - pieces of the desired size, I seal it tightly (you can just carefully put them in several tightly sealed plastic bags for freezing food) and place some in the refrigerator (for operating expenses), and the rest in the freezer (for reserve). Can be reheated in a toaster before serving. It will only take a couple of minutes.

(celiac disease) a gluten-free diet completely excludes from a person’s diet those foods that contain this complex protein - gluten (gluten or so-called “wheat protein”). What does gluten-free food mean for these people? This is absolutely healthy eating and proper functioning of the digestive system– due to their disease, those suffering from celiac disease cannot consume baked goods made from wheat, barley or rye flour, regular pasta, cutlets and sausages, sauces and ketchups, sometimes even candies, dairy yoghurts and ice cream.

A gluten-free diet is therapeutic, not recommended for weight loss: The gluten-free and lactose-free menu is indicated for people with congenital gluten intolerance and celiac disease. “Gluten free” products (gluten free in translation means “free from gluten”) - these may not be completely familiar food products, since most common products contain gluten, but they will be healthy gluten substitutes for the body. By correctly creating a gluten-free menu, patients with gluten intolerance in whole or in part will be able to build their daily diet balanced and most useful, stopping the symptoms of the disease and the development of complications.

Gluten-free product - what is it?

The desire to get rid of gluten in your daily diet for the purpose of losing weight is not justified: looking at the list of gluten-free products in the table below, it is clear - Such products are not at all low-calorie, and gluten-free baked goods contain a significant amount of fat to compensate for the missing gluten.

The table we presented of products that do not contain gluten (gluten) does not pretend to be complete - there are a lot of products containing this vegetable protein, both among traditional Russian cuisine and in exotic menus. In addition, it is important to understand: you should pay attention not only to the presence of gluten in the product, but also by its percentage. Some products have a significant proportion of gluten in their composition, while others are rich only in “traces” of it and are quite suitable for food for partially gluten intolerant people. When compiling your daily diet, taking into account which products do not contain gluten, you can protect your body from its consequences.

Table. What foods do not contain gluten?

The list of gluten-free products of natural origin should be supplemented with baked goods and pasta, cereals and bran, and mixtures for confectionery products, deprived of “wheat protein” by industrial methods.

Gluten Free Bread Recipes

For those following a gluten-free diet, the most difficult thing is the need to give up such familiar bread, fluffy buns, fluffy baguettes and crispy toast. Gluten-free bread sold in stores is most often dry and simply tasteless, because gluten adds elasticity and fluffiness to the dough when baking, improves the taste of the finished product.

The significant amount of preservatives in industrial gluten-free bread makes many people think about baking their own bread.

Homemade gluten-free bread - what is it and how to bake it? Any gluten-free bread recipes come down to some basic rules:

Gluten-free flour is more difficult to bake - the finished product will not be fluffy and soft, like regular flour with gluten.
It is better to make gluten-free breads small - it will be easier for them to bake and not resemble a heavy bread “brick”.
The dense, moist crumb of gluten-free bread is reminiscent of sourdough bread.
Dough without gluten spreads, so this bread must be baked in a special form.
If you replace the cornmeal commonly used in gluten-free bread recipes with potato starch, the finished product will be fluffier.

Proper preparation will give a crispy, tasty crust, but ready-made gluten-free bread dries quickly- You need to cut it as needed.

Gluten free flour - what is it?

Gluten or gluten is an important component of flour: the dough made from such a product is elastic and rises well during the cooking process, giving tasty and fluffy buns and breads. Gluten flour - what is it? This is the question asked by people who suffer from gluten intolerance and are looking for an opportunity to replace their usual baked goods with gluten-free products. The following facts are interesting about gluten flour:

gluten consists mainly of proteins and is a prerequisite for obtaining loose, airy bread;
the more gluten in wheat flour, the higher its quality;
for specific types of flour produced industrially, certain standards for gluten content are established;
high quality flour contains elastic gluten, white with a yellowish tint;
sprouted or frozen standing grain produces defective flour - it is characterized by poor gluten: sticky, crumbly, dark.

Gluten-free flour - what is it? The answer is simple: gluten-free flour, – heavy, lacking elasticity and does not rise well when baking. For patients with celiac disease, partial or complete intolerance to the gluten protein, and who are forced to give up their usual bread, it is important to know what gluten-free flour can be used in preparing homemade, healthy and the only baked goods possible for such people. The flours you choose for gluten-free baking are:

common and neutral, usually combined due to its dryness with other types of gluten-free flour rice flour; Brown rice flour and rice bran have significant nutritional value, but do not last long and quickly go rancid;
potato starch used in the preparation of gluten-free baked goods, sauces and desserts, but potato flour is used in baking rarely and in small quantities, otherwise the finished product will taste like puree;
tapioca flour has nutritional properties similar to starch, makes dough elastic, and stores well;
In the absence of an allergy to soy, it will be useful soy flour, containing valuable proteins and fats. Often combined with other gluten-free flours and suitable for baking with fruits, nuts and chocolate;

corn starch used in baking on its own as a thickener and can be successfully combined with other types of gluten-free flour;
corn flour, obtained by grinding corn grains, is traditionally used for traditional Caucasian corn cakes - tasty, healthy, and gluten-free;
buckwheat flour– for pancakes, waffles and pancakes; just get it by grinding the cereal in a coffee grinder;
oatmeal, but only gluten-free flour - the packaging of this product must bear the appropriate marking indicating that it was produced on separate equipment that excludes “contamination” with gluten;
rich in vitamins and minerals, protein and fiber millet flour increasingly used in gluten-free baked goods;
sorghum flour– an alternative to wheat flour similar in taste;
still new on the healthy food market coconut flour It is characterized not only by its gluten-free composition, but also by its low carbohydrate content.

Is there gluten in rye flour? The answer is clear: there is gluten in such flour, although the content of this component, compared to wheat, is small. In addition to traditional bread, rye flour is used to prepare muffins, pancakes, flatbreads and gingerbreads, cookies, and is used for sourdough and the preparation of real Russian kvass.

In regular baking, rye flour is usually mixed with wheat flour; for those suffering from gluten intolerance, baking with this type of flour is not recommended

Gluten Free Baking Recipes

Gluten intolerance is not a reason to give up delicious and healthy pastries, cookies, muffins and even cakes; you just need to choose the right ingredients and follow the recommendations of the corresponding recipes.

Gluten Free Banana Cookies Recipe, Egg Free, Dairy Free. The finished product is aromatic, with a crispy crust and a soft center; it takes 25 minutes to cook. For 4 servings you need:

4 tbsp brown sugar;
100 ml sesame (or other vegetable) oil;
a teaspoon of ground ginger;
a pinch of salt;
a handful of sunflower seeds (raisins or nuts);
12 tsp with a heap of cornmeal;
half a teaspoon of soda;
1 lemon;
2 ripe (even overripe) bananas.

Beat butter with sugar, bananas and ginger with a mixer until the consistency of puree without lumps, add flour, add seeds or nuts, quench soda with lemon juice, mix everything thoroughly. The fairly loose dough is spooned onto a baking sheet or sheet covered with parchment greased with vegetable oil. The cookies are baked for 15 minutes at 180 degrees.

Making a gluten free cake. Our choice for recommended gluten-free goodies fell on an amazing Japanese cake - only three ingredients (3 eggs, 120 g white vanilla chocolate, 120 g soft cream cheese) and no flour needed at all!

The oven is preheated to 170°C.
The egg yolks are separated from the whites, the whites are covered with cling film and placed in the refrigerator.
The chocolate is melted in a water bath and brought to the consistency of thick sour cream, after which cheese and yolks are added to it, everything is mixed well.
The whites are whipped into a stiff foam, introduced into the mixture, which is carefully and thoroughly mixed.
The resulting mass is poured into a mold lined with baking paper.
Bake for 15 minutes in a water bath (the mold is placed on a baking sheet with water in three stages: 15 minutes at 170°C, 15 minutes at 160°C, 15 minutes with the oven turned off.
The pan is removed from the oven and cooled to room temperature. If desired, decorate to your taste.

What is gluten for baking? One of the basic ingredients that makes buns, pies, cookies and muffins soft, airy, and surprisingly tasty. But for those who have partial or complete gluten intolerance, you can only eat gluten-free sweets, and therefore the question arises: how to replace gluten in baking? Psyllium and xanthan are commonly added to gluten-free baked goods.– they improve the stickiness of the dough, give it airiness and softness: with this additive, pancakes, pancakes, and gluten-free muffins will be fluffy, soft and tasty.

Gluten free baby cereals

Attentive parents will notice the first signs of an infant’s allergy to gluten. after introducing porridge into complementary foods: For such babies, gluten-free baby food is necessary. Perhaps a small body does not categorically reject gluten and only a six-month diet (gluten-free cereals or gluten-free cookies for children) will be enough - the body’s gradual adaptation will allow the baby to later accept gluten-containing cereals more calmly.

Rice, corn, buckwheat - these are gluten-free porridges for children under one year old

To minimize the risk of allergic reactions in your child It is recommended to start complementary feeding with dairy-free rice, buckwheat and corn porridges. Which cereals contain gluten? These are oatmeal and, of course, wheat - the latter contains the maximum amount of gluten, which is not accidentally called “wheat protein”.

Doctors from different countries It is recommended to eliminate gluten during pregnancy– It is believed that the consumption of gluten-containing foods by pregnant women can provoke the development of diabetes mellitus in the child. In addition, a gluten-free diet during pregnancy has a positive effect on the functioning of the digestive system and intestinal bacteria, which are one of the important links in protecting the entire body.

What other gluten-free products are there?

Any, even the healthiest menu should be varied, so a gluten-free diet can be interesting even for gourmets:

gluten free pasta: “glass” funchose, sobo, Shirataki rice noodles, noodles without brown rice with a mild sweetish taste, corn pasta;
gluten free ice cream– these are those types of ice cream that do not come into contact with waffles: gluten-containing ice cream is usually packaged in waffle products (waffle cones, cups, briquettes on waffles);
gluten free soy sauce it is produced industrially and is worth looking for on store shelves - regular soy sauces always contain wheat, and therefore gluten;
and here gluten free mayonnaise It’s quite possible to make it at home; the recipes include vegetable oil, egg yolk, apple cider vinegar, salt, sugar, ground pepper or mustard to taste;
gluten free pancakes, pancakes and other baked goods also significantly diversify the menu - there are many recipes that will delight patients with celiac disease or partial gluten intolerance;
gluten free coffee– only cereals: instant, as well as flavored teas and cocoa mixtures contain this protein.

Conclusion

The goal of a gluten-free diet is to minimize allergic reactions in people who react to the presence of gluten in food or who suffer from celiac disease (gluten intolerance). A gluten-free diet will not always help you lose weight: gluten-free products are not low in calories and their properties are not aimed at this at all - however, giving up the usual gluten-rich flour and sweets will undoubtedly have its advantages.

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The demand for healthy food products has led to the appearance of gluten-free bakery products on store shelves. Such baked goods are expensive, usually tasteless and dry. In addition, it contains a lot of preservatives to increase shelf life, which does not make it healthy. Alternatively, you can make your own gluten-free bread using recipes for your bread machine, slow cooker, or regular oven.

What is gluten and why can it be dangerous?

In Russian there is a more familiar designation for this protein of plant origin - gluten. It is found in large quantities in cereal seeds, which are traditionally used for baking baked goods and preparing porridges - wheat, rye, barley. Thanks to the large amount of gluten, bread and buns made from rye and wheat flour acquire an elastic, elastic crumb, and porridge from semolina and barley - viscosity.

People follow a gluten-free diet for a variety of reasons. Some follow fashionable trends in dietetics, where foods high in carbohydrates are prohibited. Whether or not to lose weight using this method is a personal matter for everyone. But most often, recipes for baking gluten-free bread in the oven or bread maker are sought by those for whom such a menu is indicated for health reasons.

First of all, we are talking about a dangerous disease - when the human body absolutely does not tolerate gluten and reacts to it by damaging the small intestine. In this case, eliminating gluten-containing foods is the main treatment method. In addition, such baked goods will be a useful substitute for the usual bread for diabetics.

Gluten-free bread as an alternative to regular bread

Our compatriots, whose ancestors preached the principle “Bread and porridge is our food,” find it difficult to give up these products on their table. But what kind of bakery products can we talk about if they require wheat or rye flour? It turns out that there is a way out - you just need to take other ingredients as a basis:

buckwheat, corn, flax, millet, rice, coconut, soy, gluten-free oat flour;
starch from cassava roots or potato, corn, rice;
ground amaranth seeds, almonds.

In health food departments you can find ready-made mixtures for baking bread without fiber; their packaging has instructions for preparation. Such compositions can be used if there is no desire (or opportunity) to look for ingredients for gluten-free bread yourself. In this case, you need to carefully study the composition - the mixture may contain harmful additives that cause problems with the gastrointestinal tract (for example, guar gum).

Important: if bread is baked for consumption by diabetics, it is better not to use products that can lead to sudden spikes in blood sugar. These include soy, corn and peanut flour, sugar (you can use honey as an alternative), starch (any), baking powder and yeast (replace with natural sourdough or soda).

The nuances of baking bread without fiber content

Practice has shown that tasty and, most importantly, healthy gluten-free bread can be prepared even at home if you wish, if you know how to do it correctly. There are several points to consider during kneading and baking:

dough with ingredients without gluten turns out sticky, it is more difficult to rise and spread - it needs to be baked in a mold (as an option - in a bread maker or multicooker);
dry ingredients for such baking are, as a rule, interchangeable - you can experiment with them in search of “your” recipe;
when kneading, you can add sunflower, pumpkin and flax seeds, spices, pine walnuts and nuts, dry and fresh aromatic herbs to the dough - the result is tasty and healthy;
Gluten-free bread does not have a porous, fluffy structure and dries quickly - it is advisable to bake it in small portions and cut it into pieces only as needed.

Gluten free oven baked bread

There are many easy recipes that use gluten-free bread in the oven. One of them is using buckwheat flour.

To bake it you need the following products:

buckwheat flour – 500 g;
water – 350 ml;
instant dry yeast – 2 tsp;
apple cider vinegar or lemon juice – 1 tsp;
vegetable oil (preferably olive, but can be replaced with sunflower) – 2 tbsp. l;
sugar (fructose or other substitute) – 2 tsp;
salt (regular table or sea salt) – 1 tsp.

They operate in this order:

dissolve sugar and yeast in warm water and allow to rise slightly;
mix and lightly beat the egg and vegetable oil;
sift flour into a bowl, add salt and pour in liquid ingredients;
knead the dough and leave it to rise in a warm place (cover with a slightly damp cloth);
after 40-60 minutes, the risen dough is transferred to molds covered with oiled parchment;
After about the same period of time, the risen bread is baked (the oven should be preheated to 200-220⁰C);
after 40-50 minutes, the loaves are taken out, if necessary, baked without molds for another 10 minutes, then cooled on a wire rack or a napkin made of natural fabric.

Tip: using this algorithm, you can bake gluten-free bread with a more complex composition. To do this, replace half of the ground buckwheat with rice and corn flour (150 g and 100 g, respectively), add sunflower and pumpkin seeds (the egg can be omitted). In this case, you will need about 500 ml of water (add if it doesn’t mix well).

Gluten-free bread in a bread machine

Many manufacturers include a recipe book with smart kitchen appliances, where you can find instructions for preparing “healthy” baked goods. If such recommendations are not included with the device, then gluten-free corn loaf bread is baked in a bread machine according to the recipe below.

Test components:

sifted corn flour - about 400 g;
milk – 250 ml;
egg (preferably only yolks) – 2 pcs.;
apple cider vinegar (you can use lemon or lime juice) – 1 tbsp. l.;
sugar – 1.5 tbsp. l.;
vegetable oil (sunflower, olive or flaxseed) – 2 tbsp. l.;
sugar or substitutes - 1.5 tbsp. l.;
instant yeast - 1.5 tsp;
salt (regular or sea) – 1 tsp.

Procedure:

first put the liquid components of the dough into the bread machine (as required by the instructions), then the dry ones, and yeast on top;
The device is turned on in the gluten-free baking mode (if this is not the case, you can select the mode for baking cupcakes);
during the kneading process, periodically remove flour adhering to the walls of the mold into the dough with a plastic or wooden spatula;
After the program finishes, remove the bread from the mold and cool.

Important: it is advisable to use a separate bread machine for baking gluten-free bread. Otherwise, you need to thoroughly wash the mold and accessories (spatula, kneading blades), as traces of vegetable protein may remain on them.

Fiber-free bread in a slow cooker

If desired, gluten-free bread can be baked in a multicooker, but only if its programs include a baking mode. You need to take the following components:

rice flour – 300 g;
water – 200 ml;
milk – 125 ml;
egg (or just yolk) – 1 pc.;
instant yeast - 2 tsp;
sugar (optional - substitutes) - 2 tsp;
salt – 1 tsp;
vegetable oil (for greasing the mold) – 1 tbsp. l.

Knead and bake according to this algorithm:

Add sugar to warm milk, dissolve the yeast and let it rise a little;
salt is dissolved in water;
pour water, egg and milk into the sifted flour and knead the dough thoroughly;
grease the container in which the bread will be baked (bowl or silicone mold) with olive oil, pour the dough into it;
the workpiece is placed inside the multicooker, cover the lid and wait until the dough rises (30-40 minutes);
turn on the appliance in baking mode, wait 10 minutes at the end of the process, then remove the bread from the mold.

Gluten-free yeast-free bread

In modern bakeries, yeast is traditionally used in the production of baked goods. They saturate the dough with carbon dioxide bubbles and make the bread crumb fluffy and airy, but many nutritionists believe that such an additive is harmful to health.

You can achieve this effect without using yeast using sourdough bread (including gluten-free). This method was used by our ancestors and is still used in monasteries. You will have to tinker a little with its preparation, but the end result will be a 100% “healthy” product.

Prepare gluten-free sourdough as follows:

stir 50 g of rice flour (preferably from brown, unprocessed rice) in 50 ml of warm water;
cover the dishes with a cotton napkin (you can use several layers of gauze) and place in a warm place;
for the next 6 days, every 12 hours, add the same portion of flour and water and mix;
on the seventh day, the yeast-free starter is put into the refrigerator and used as needed (normally it gives off a strong, sour smell and does not have a pinkish coating on the surface).

To make bread, add 1 cup of gluten-free starter to 0.5 kg of flour (about 3 full cups). It should be taken into account that proofing of such products takes longer than with yeast.

Congenital predisposition leads to the manifestation of celiac disease - aversion to gluten in food. It manifests itself in the form of allergic reactions and problems of the digestive system. A strict diet with gluten-free bread minimizes the destructive effects on the body.

Today we will talk about ways to combat the disease, outline the range of permitted and contraindicated products, and share our culinary experience.

Gluten-free bread – what kind of beast is it?

Bakery products use flour from the Cereal family, which is rich in natural protein – gluten. Its scope is wide: pasta, fresh baked goods, meat processing plant products, even medicines.
Gluten-free breads are baked at home on a mass scale. The main advantage of such food is that it is harmless to the body of a patient susceptible to celiac disease.

Buckwheat, rice and corn flour do not contain the ill-fated protein, so they are used to make specific breads.

It is important to know!

The percentage of gluten in rye bread is small, but such a product crumbles heavily, and a couple of days are allotted for its consumption. Therefore, mass-produced recipes often use a mixture of rye and wheat flour.

What is gluten

Gluten or gluten is a general term for a type of storage protein, the maximum content of which is recorded in the seeds of cereal plants.
The Italian Cesare Beccaria was the first to isolate gluten from grain flour.

The composition of most breads consists of 10-15% of the above-mentioned protein, this makes the product more airy, soft and pleasant to the taste.

Making gluten-free bread is somewhat more difficult, because the source material lacks the physical properties of protein - when wetted with water, its structure becomes elastic, pliable, and sticky.

In the baking industry it is known as a preservative that increases the taste of the final product and its shelf life.

The daily gluten intake ranges from 10 to 40 grams. Exceeding this threshold is fraught with consequences, the nature of which depends on the individual characteristics of the organism.

The benefits and harms of gluten

Experts cannot agree on the effect of gluten on the human body. Hence the difference in opinions and interpretations.

Benefit:

Gluten-free bread is poor in vitamins B and D, iron and magnesium.
Gluten is an important storage protein, the daily requirement of which is up to 40 grams.

Among the negative factors are:

Protein does not dissolve in water; it “sticks” to the intestinal walls. In the long term, this leads to decreased digestibility of food.
Excessive consumption of bread and confectionery products is fraught with weight gain and problems with the cardiovascular system.

Gluten-free bread is invaluable for maintaining a healthy diet. For people with congenital intolerance, this is the only chance to consume a vital product.

Gluten Free Bread Recipes

There are hundreds of recipes on the Internet, but we have selected the most attractive ones.

The ingredients below are enough for one loaf measuring 28 x 10 cm:

buckwheat flour – 250 g;
rice flour – 150 g;
chalked corn – 100 g;
a tablespoon of instant yeast;
flax seeds - 2 tbsp. spoons;
pumpkin seeds - less than half a drinking mug;
table salt – 1 tbsp. spoon;
sugar powder – 1 tbsp. spoon;
water – 500-700 ml.

Preparation

For ease of understanding, we will divide the procedure into several points:

Pre-sieve the flour and mix the dry ingredients.
Pour half a liter of water into the resulting mixture and begin kneading. Gradually add another 30-50 ml; the required amount of water is difficult to determine, since the moisture content of the flour itself can vary.
Mix until smooth.
Place the product in a warm place for 30-40 minutes, there the dough will increase several times.
Line a muffin tin of the specified size with parchment; for convenience, you can grease it with butter.
Place the dough on the surface and let it take the required shape again (20-30 minutes).
Place the mold in an oven heated to 220°C. Bake our gluten-free bread for 50 minutes; if the top burns, cover it with aluminum foil.
After the allotted time has passed, take out the product and bake for another 10 minutes without a mold.
Cool the gluten-free buckwheat bread on a wire rack.

Required ingredients:

chalked corn – 500 g;
sugar powder – 2 tbsp. spoons;
Provencal herbs - 2 tbsp. spoons fresh or dry;
salt – 1 tbsp. spoon;
flax seeds – 80 mg;
milk or water – 650 ml;
dry yeast - 2 teaspoons.

Preparation

Grind the flaxseeds in a mill, preheat the milk or water in a saucepan.
Dry ingredients need to be mixed, gradually adding liquid.
It is necessary to knead the shape of the ball, leave it to rise for 45 minutes, cover with a lid or other container.
Knead the dough again and leave it for 30 minutes.
After preheating the oven to 220°C, place our bun on a baking sheet.
Gluten-free cornbread takes about an hour to prepare. Readiness is checked by a dull sound when hitting the bottom.
Cool the finished product.

We will need:

chalked rice – 400 g;
quick yeast - 2 teaspoons;
boiled rice – 150 g;
salted warm water – 300 ml;
banana – 3 pcs;

Cooking process:

Peel the bananas and mash them using improvised means.
Mix the dough from dry ingredients, add banana pulp.
Line a baking pan with parchment paper, moisten it with olive or sunflower oil, and lay out the dough.
Bake gluten-free rice bread with banana for approximately 40 minutes.
We take out and cool the resulting product.

Modern baking tools

How to bake gluten-free bread in a slow cooker?

The following recipe will answer this question.

Ingredients:

rice flour – 300 g;
active yeast – 2 teaspoons;
egg – 1 piece;
water – 200 ml;
milk – 150 ml;
salt – 1 teaspoon;
olive oil – 1 teaspoon.

Cooking process:

Mix preheated milk with yeast and sugar.
Knead the dough from rice flour, eggs and the mixture obtained earlier.
Add water, mix thoroughly until smooth, getting rid of lumps.
Grease the bowl with olive oil.
We put our mixture there and give it a uniform shape.
Place the bowl in the slow cooker and wait for up to half an hour until the dough rises.
Select the baking mode on the device and wait for it to cook.
After waiting 10 minutes, carefully remove the finished gluten-free bread.

We use a bread machine

Let's make gluten-free rice bread using corn or potato starch.

We will need:

rice flour – 200 g;
starch – 200 g;
kefir – 100 ml;
water – 120-150 ml;
chicken egg – 1 piece;
vegetable oil – 3 tbsp. spoons;
powdered sugar – 1 tbsp. spoon;
quick yeast - 2 tsp.

Mix the components in the following order:

Add water, kefir, butter and sugar to the container.
Mix the liquid with the dry ingredients: flour and starch.
Select the baking mode and wait for the cooking to complete.
Take out the bread and cool it.
You can use it!

The natural component is used as an alternative to instant yeast. Gluten-free bread is prepared identically to previous recipes.

Here's a look at the process of creating sourdough.

Components:

corn starch - 2 tbsp. l.
water – 3-5 tbsp. l.
powdered sugar – 1 tsp.
lemon juice – 1 tsp.

Preparation:

Mix starch with water and other ingredients.
Keep the container warm to allow the gluten-free bread starter to grow.
After two days, add the same amount of starch and liquid.
We feed the mixture twice a day until it begins to bubble and smell tart.

It is important to know!

For half a kilogram of flour there is 1 cup of natural leaven. The finished ingredient stores well in the refrigerator.

Bakery

A gluten-free dessert will require:

nut butter – 2 cups;
powdered sugar – 2 cups;
chicken egg – 4 pcs.;
chopped chocolate – 2 cups;
chopped nuts - 11/2 cups.

Cooking process

Preheat the oven to 175°C. Grease a baking sheet with oil.
Mix all the above ingredients with a tablespoon and shape. Place on a container.
The baked goods are ready after 10-12 minutes, until golden brown.

Living gluten-free is not as difficult as it may seem at first glance. Culinary diversity allows you to enjoy familiar foods without compromising your own health.

Bread has always been an important component in any meal. Without it, food doesn’t seem as tasty, and you’re haunted by the nagging feeling that you haven’t eaten enough.

But there are people who cannot eat bread and many other foods we are familiar with because they contain gluten. And such people have to eat gluten-free bread instead of regular loaves.

Also, we should not forget about those who, with the help of gluten-free diets, want to lose a couple of extra pounds; our recipes and recommendations will also be useful to them.

What is gluten free bread

Gluten is a complex protein found in most grains.

And there are two opposing opinions about its harm to the body of a healthy person: someone claims that gluten is dangerous to health, especially after 40 years. Some argue that gluten is only dangerous for those who suffer from the rare disease celiac disease.

With this disease, a person eats food with gluten, because it causes allergic reactions, gastrointestinal disorders and causes atrophy of muscle tissue.

People suffering from celiac disease cannot eat foods that contain gluten, and this is not only baked goods, but also a number of other food products. Therefore, now many manufacturers are starting to bake gluten-free bread, which contains potato, corn, buckwheat or rice flour - they do not contain that same gluten.

But it should be noted that store-bought gluten-free bread is absolutely tasteless and dry. In addition, it has a high price and is not often purchased; in order to extend its shelf life, manufacturers add a lot of preservatives to it.

In this regard, it is better to bake gluten-free bread yourself in the oven, slow cooker or bread machine. Moreover, mixtures for baking such bread can be found on the shelf of any store.

If you are going to bake this bread for the first time, keep in mind that it will not rise as much as a regular loaf does, and its flesh will be moist and dense.

Also, when using gluten-free flour, remember that you need to add less water to it than to regular flour, and such bread will dry many times faster. Therefore, do not cut it immediately after baking, but cut off slices just before eating.

I would also like to say about the dough: it will turn out to be quite liquid, so the bread should be baked only in a mold, preferably with high sides.

If you want the bread to be fluffier, add potato starch to the dough. Also, the bread will turn out fluffier, airier and tastier if the sourdough is prepared in advance.

Gluten Free Bread Recipes

Gluten-free corn bread in the oven

This bread recipe is intended for the oven, so if you have a bread machine or slow cooker, then the recipes for them will be given below.

As mentioned above, gluten-free bread always turns out dense and moist, no matter where you bake it.

Bread should be baked in steel or cast iron pans, as the dough will be sticky and shapeless.

To make this bread you will need:

Corn flour - 300 grams;
Dry yeast - 8 grams;
Salt and ground white pepper - 1/2 tsp;
Granulated sugar - 1 tbsp. l;
Egg yolks - 2 pcs.;
Soft butter - 50 gr.;
Pine nuts or pumpkin seeds - 100 gr.;
Parmesan cheese - 100 gr. (taste).

Preparation

Mix all the above ingredients using a mixer (dough hook) or your hands. You should get a homogeneous mass.
Leave the dough to rest for 15-20 minutes.
Grease the mold with sunflower oil, sprinkle with flour, and then transfer the dough into it.
Preheat the oven to 180 degrees, and then place the mold with the dough there.
Bake the bread for half an hour. It can be served both hot and cold.

If you don't have enough salt, sprinkle coarse salt on top of the loaf.

For bread machine owners, we offer the following recipe for gluten-free corn bread.

To complete this recipe you will need:

Low-fat cow's milk - 200 g;
Eggs - 2 pcs.;
Granulated sugar - 1 1/2 tbsp. l.;
Salt - 1 tsp;
Apple cider vinegar - 1 tbsp. l.;
Vegetable oil - 2 tbsp. l.;
Corn flour - 0.4 g;
Dry yeast - 1 1/2 tsp.

Preparation

Place food as described in the bread machine instructions. As a rule, liquid ingredients are added first and then dry ingredients.
After adding the products, select the “Gluten Free Baking” mode and leave the bread maker, it will warm up the products, knead and bake the bread.
You can also add different nuts to the dough according to your taste.

Yeast-free gluten-free bread

Adherents of a healthy diet prefer not to eat food made with yeast. If you belong to this group of people, then you will like this recipe.

To make bread you will need:

Sourdough - 100 gr.;
Green buckwheat flour - 1 cup;
Ground flaxseeds - 20 gr.;
Water - 1 glass;
Olive oil - 2 tbsp. l.;
Chicken eggs - 2 pcs.;
Soda - on the tip of the knife;
Salt - to taste.

Preparation

Mix all the products and knead the dough well;
Grease the mold with olive or vegetable oil, place the dough in it and leave for 5 or 8 hours, it all depends on how warm your home is.
After this time, sprinkle the top of the dough with sesame seeds and place in the oven at 180 degrees.

If you take your time and let the dough sit for the allotted time, the finished bread will turn out tasty and crispy. It is good to eat with first and second courses, as well as with sandwiches.

Using the recipes given in our article, you can be sure that your bread will be truly tasty and healthy. What’s also great about these recipes is that you can change and add ingredients according to your preferences, and the bread will still be just as tasty and have an appetizing crispy crust.

We recommend that all housewives who like to bake their own bread try these recipes. And even if you do not have gluten intolerance, you can bake gluten-free bread, because such baking is considered dietary, which means it will help you lose some weight.