Category Archives: Gluten Free Bread

Sandwich Bread


I talk a lot about gluten free bread on my blog! I guess I just love that I can make this bread that seems to me to be commercially unavailable. The frozen gluten free bread in the stores by me all have egg in them, and the taste isn’t very good. I’m able to keep costs down by buying bulk flours, and of course experimenting!

I was out of teff flour, which gives the bread a nutritional punch, as well as imitates whole wheat in both color and flavor. Teff flour is often priced very high, and I am waiting to see if I can get a better deal before I buy it again. So I started experimenting with other flours that I can substitute for teff. I came up with the medium colored bread, shown in the picture, by substituting brown rice flour for the teff flour. This bread tastes mild and like bread.

I also came up with a very white sandwich bread by substituting quinoa flour for the teff flour. This one had a mild quinoa flavor, that was detectable. I brought the quinoa loaf to a picnic, and a non-gf mom could easily guess that the new ingredient was quinoa. I love quinoa, so that was a good thing to me!  A second mom at the picnic, who is gf, proclaimed “it’s real bread!”. Yes! A success!

The recipe is here. The changes are:

Replace 1/2 Cup teff flour with brown rice flour for two medium color loaves.

Replace 1/2 Cup teff flour with quinoa flour for two white bread loaves.

Happy baking!!



Raisin Bread, Gluten Free, Egg Free, Dairy Free

Raisin Bread - GF Egg Free Dairy Free ::cooking for

I’m so happy with my newest bread – Raisin bread! It’s an easy variation from my regular bread post. Basically, I add cinnamon, raisins, and cocoa powder to my regular recipe. The cocoa powder gives the bread a really nice color, kind of like the color of whole wheat bread. Since I’m only using 2 tablespoons of added cocoa powder to the recipe, doesn’t give much chocolate flavor, more of an undertone. I also used brown sugar for more sweetness, and to also make the color darker.

Raisin Bread - GF Egg Free Dairy Free ::cooking for

We really enjoyed this bread with a spread of Earth Balance, and quince paste. The quince paste was a special order from my sister in law who is living in Barcelona. When at first I asked her to find the remarkably good jelly that goes with manchego cheese (back when I was eating dairy, and on my honeymoon), she couldn’t find it! Finally, we figured out that it is quince jam. Once we knew what it was made out of, finding it was easy. For Christmas this year, she thoughtfully gave me a collection of jams! There is a wide range of colors, from light peachy-pink to deep purplish pink. Our favorite so far is this mid-tone peachy one.
Raisin Bread - GF Egg Free Dairy Free ::cooking for


1 1/2 cups millet flour
1/2 cup teff flour
1 cup sorghum flour
2 cups potato starch
1 cup tapioca flour
2 Tablespoons cocoa powder
1 Tablespoon cinnamon
4 tsp xanthan gum
1 Tbsp salt
1/2 cup brown sugar
2 Tbsp active dry yeast

4 tsp olive oil or grape seed oil
3 1/2 cup warm water (not hot)

Add In:
1 Cup raisins

Coconut oil for greasing pans

Mix the dry ingredients in an electric mixer with the paddle attachment.
mixerwhat dough looks likeOnce you’ve blended your dry ingredients in your mixer, it’s time to add the oil and warm water. It’s important that it’s not too hot that it kills the yeast! Gently fold in your raisins last.

Grease your loaf pans. I like coconut oil. What I have discovered is that if I heavily grease the loaf pans with coconut oil, the edges of the gluten free bread gets a little bit crustier. I like that! Put half the dough in each loaf pan.

Technique for rising bread: Microwave a small amount of water until boiling.  Leave the cup of water in the microwave, and place your bread in there with the door closed for approximately 1 hour. You may have to take out the plate in your microwave to get 2 pans to fit. You can also allow your bread to rise by placing it on a warm surface with a kitchen towel covering it.

Preheat the oven to 400 degrees. Bake uncovered for 10 minutes. Put foil over the top and continue to bake for 50 minutes. Test with a wooden toothpick. I have variation in my done times for reasons I cannot yet figure out.

Cool and enjoy! It’s best to wait until it’s cooled significantly before slicing.

Gluten Free Bread 3 Ways

Thanksgiving is on my mind! With all the food allergies in this family, I decided that it would be easier for me to host Thanksgiving rather than try to make small dishes of all the different types of foods that would be eaten. Even if we tried to be so cautious at another person’s home, I was also afraid of added butter on an innocent looking veggie, or wheat flour in the gravy. I also don’t want to go too crazy and be too controlling, so this is a great exercise in finding balance!

I have to admit that the menu I wrote up last night is a bit expansive. Much of my inspiration is on my Pinterest page. I’m going to find some shortcuts along the way, and pretty much every recipe I’m going to try beforehand and post it on my blog.

Gluten Free, Dairy Free, Egg Free, Apple Free, and Nut Free Thanksgiving Menu (tentative):

Gluten Free Chex Mix (gf)
Candied Pepitas (gf) (v)

Main Dishes: 
Oven Roasted Turkey with Bacon, Fresh Herbs, Baby Carrots, and Onion. Pan Dripping Gravy (gf with brown rice flour)
Organic Cranberry Sauce (gf) (v)
Roasted Pears (gf) (v)
Cornbread Stuffing with Giblets (gf)
Wild Rice, Pepitas, Mushroom & dried Cranberry Dressing (gf) (v)
Mashed Garlic Potatoes (gf) (v) using either soy or rice milk
Candied Sweet Potatoes (gf) (v)
Herbed Dinner Rolls (gf) v)
Brussels Sprouts, boiled, sea salt (gf) (v)

Pumpkin Pie (possible tofu ingredient) (gf) (v)
Red Jello with Coconut Whipped Cream (gf) (df)

Red and White Wine
Old Fashioned’s (Eberhardt tradition) with homegrown Lemon and Orange rinds, and homemade Maraschino Cherries
Coffee, Tea

First up is the Herbed Dinner Rolls, because I had to make bread for the week anyway this morning! The recipe for my gluten free bread is here. I used for inspiration Betty Crocker’s Cookbook Fifth Printing from1988, but I really think the recipes and pictures look more like their first copyright from 1969! For a holiday like Thanksgiving, I couldn’t resist using this book for a consultation. 

I prepared my dough exactly the same as I always do. Then I followed the directions for Betty Crocker’s Cloverleaf Dinner Rolls. “Cut half of the (dough) into 36 pieces; shape into balls. Place 3 balls in each of 12 greased medium muffin cups, 2 1/2 x 1 1/4 inches” (i used the one I have). Since my gluten free dough is quite sticky, I used parchment paper on my counter, and a generous sprinkle of sorghum flour to make this work.

Credit to Betty Crocker Fifth Printing 1988, Golden Press/New York

For sesame seeds on top, I mixed seeds with a slight amount of rice milk to make them wet, then smeared seeds over the tops of some of the rolls with the back of a spoon.

I baked the muffins uncovered for 10 minutes, and then for 15-18 minutes more covered with an aluminum foil tent. Then another 3 minutes uncovered to brown the top slightly. When a wooden toothpick comes out clean, they are done!

I also made a bonus mini sesame roll on a baking sheet because I had extra! (how did that happen??)

Here is the regular loaf! Came out the same as usual:

Next time, I am going to try adding fresh herbs to the mix and see how it comes out! These came out well enough. I imagine when dipped in brown gravy they would be delish! Adding the herbs will only enhance the flavor.

(gf) = gluten free
(v) = vegan
(df) = dairy free

“Perfect” Gluten Free Bread

Tiny post today about how proud I am that my gluten, egg, dairy, nut and corn free bread is coming out so much better than I ever expected. It rose today! Over the tops of the bread pans and looked even better than the last batch. The taste is light and fluffy!  I ate it with hummus and was in love. My daughter loves it too, saying “so cool, I liked it. Not too sour” ok she is 4 so not the best critic since it’s not sour at all! haha!
Here is the recipe.