Gluten Free Bread

Gluten Free Bread

Category: Yeast bread

Ingredients
Brot-Mix	300 g
dry yeast	10 g
vegetable oil	1 tbsp. l
salt	1 tsp
water	375 ml
spices (coriander, dill or something else)	0.5 tsp

Cooking method

• Bookmark in the HP according to the instructions for the "Gluten-free" program - that is, first water, pour salt into it and pour vegetable oil. Top with a mixture. For the mixture - yeast.
• There is practically no kolobok. The dough is like thick pancakes. Plenty of water, no sugar - NOT a WRONG! The dough swells very much, you need a lot of water.
• Here is the composition of the mixture:
• cornstarch, flaxseed flour, rice flour, buckwheat flour, pea bran, rice bran, salt, sugar.
• Does not contain: gluten, wheat, lactose, milk, eggs, soy, preservatives. Without GMO.
• I bought this mixture for the diet of my granddaughter with food allergies.
• The mixture is recommended by the Ministry of Health and for Outputs. I added a recipe to the forum for those who need to buy a mixture and make a small bread (the recipe on the package is given in Italian and differs from the instructions for the CP for the "Gluten Free" program).

The dish is designed for

weight 650 g

Time for preparing:

2 hours

Cooking program:

Gluten free

Note

This is not a very new recipe, but I think it will come in handy for those who want to use Dr. Schar's Brot-Mix. The fact is that there is no recipe in Russian on the package, and the original contains a recipe for 500 g of flour. This is a lot, for example, for one child. Therefore, I made a translation and recalculation.
The bread is uniquely tasty. You can eat fresh for 2 days. If left, cut into pieces, put in the freezer, then reheat in the microwave.
If anyone needs the address of the store, ask - I will write
Bon Appetit!

And here is a photo of the mixture:


And a photo of the kolobok at the end of the batch:

Similar recipes

Gluten Free Rice Sourdough Bread (Rada-dms)

Gluten Free Bread (No Eggs) (***Tatyana***)

Gluten-free sourdough bread without eggs (option no. 1) (Tumanchik)

Please tell me where you buy ready-made mixtures without gluten, friends really need it, because their daughter cannot eat ordinary bread. And if it's not hard, besides Panasonic, are there any budget bread machines with gluten-free baking programs? Thanks in advance for your reply.

- this is email. the address of the company operating in Ukraine. Go to this site, there are product names, catalog. If they (i.e. Ukrainians) do not work in Russia, copy the product names and look in Russia. Gluten-free mixes, pasta, buns, etc. - Polish and Italian production. Surely, they are also in Russia, since they are world famous manufacturers. On the same site there is a forum, recipes. You can also ask in the "Search", for example, "gluten-free products in Russia", or "gluten-free life", "gluten-free", etc. There are a lot of sites where there are forums and shops.
If you choose, it is better to have Italian products. It is easy to bake and even delicious. Only the proportions must be observed not according to the instructions for the HP, but according to the instructions on the pack of the mixture.
Regarding another HP model, I can not advise anything. I have Panasonic and Klatronic. Panasonic is expensive, Klatronic is a budget model. Both HPs have a gluten-free regimen. In Klatronic, the teflon coating of the bucket is weak, it scratches quickly. But, in general, it bakes well.
Good luck to you! Write if you have questions

[Boka]

- this is email. the address of the company operating in Ukraine. Go to this site, there are product names, catalog. If they (i.e.Ukrainians) do not work in Russia, copy the product names and look in Russia. Gluten-free mixes, pasta, buns, etc. - Polish and Italian production. Surely, they are also in Russia, since they are world famous manufacturers. On the same site there is a forum, recipes. You can also ask in the "Search", for example, "gluten-free products in Russia", or "gluten-free life", "gluten-free", etc. There are a lot of sites where there are forums and shops.
If you choose, it is better to have Italian products. It is easy to bake and even delicious. Only the proportions must be observed not according to the instructions for the HP, but according to the instructions on the pack of the mixture.
Regarding another HP model, I can not advise anything. I have Panasonic and Klatronic. Panasonic is expensive, Klatronic is a budget model. Both HPs have a gluten-free regimen. In Klatronic, the teflon coating of the bucket is weak, it scratches quickly. But, in general, it bakes well.
Good luck to you! Write if you have questions

Boka, thank you for help! Tomorrow I will give them the names of the bread machines and products. Thanks again.

Boka, please tell me, did you bring the recipe for HP or is it possible for the oven too? And then I have no HP. I bought this mixture, but there is no recipe in Russian.

I have not tried it in the oven
The recipe that I wrote (or rather, translated from the text on the pack) is probably also suitable for the oven. With manual kneading, you will need to knead for a long time, since the dough (bun) becomes elastic after about 10 minutes. batch in HP. The flour in this mixture takes a lot of liquid. I can't imagine how you can knead it with your hands (it will stick at first), but you can try it with a dough mixer. It is better to bake in the oven in the form, since the dough "floats" a little. During the baking process, the dough rises by about 1/3, so the bread will not be very high.
Try baking for about 1 hour, at a temperature similar to a biscuit, for example.
After baking, it is best not to cut for 2-3 hours. During this time, excess moisture will evaporate, and the bread will become better.
I wish you success!

Thank you very much!

I have not tried this particular mixture yet, but for a couple of months now I have to bake gluten-free bread - I buy our "protein-free" mixture from McMaster Company - I bake it both in KhP and in the oven. According to my feelings, the bread is taller and more tender in the oven, but cooking is generally simple - you mix all the ingredients (I use a hand mixer), proof for 60 minutes and bake about 45 (for a 500 g loaf). In a bread maker on a non-gluten-free program, of course, it is kneaded better, but the quality of the kneading is not reflected in the result.

Great!
And I did not dare to bake bread in the oven. But from the same mixture in the oven I made a gluten-free kulebyaka for my granddaughter. Filling - veal, green onions, rice, boiled egg. It turned out delicious.
You can also bake all sorts of buns from the mixture. Good luck!

Yesterday I tried to bake this bread. Did not work out. Kneading is very difficult. Kneaded with my husband in turn. All the same, lumps fell. But that would be fine. But the dough stood for a very long time until it rose. Then the oven went up decently. But when, as it seemed to me, the bread was ready, I took it out, and it turned out that only the crust was baked (by the way, very tasty), but inside it was completely raw. What was I doing wrong? Dr. Sher baked white bread from the same mixture, according to their recipe, the bread turns out to be wonderful.

How do you bake kulebyaku? Never tried, but always wanted to bake.

And another question. If you try to knead with a mixer with dough attachments, will it knead? Is the dough too dense? What does a dough mixer look like? Is it big? And then I have not enough space in the kitchen.

[The dough is like thick pancakes.]

Yesterday I tried to bake this bread. Did not work out. Kneading is very difficult. Kneaded with my husband in turn. All the same, lumps fell. But that would be fine. But the dough stood for a very long time until it rose. Then the oven went up decently. But when, as it seemed to me, the bread was ready, I took it out, and it turned out that only the crust was baked (by the way, very tasty), but inside it was completely raw. What was I doing wrong? Dr. Sher baked white bread from the same mixture, according to their recipe, the bread turns out to be wonderful.

Pay attention to this postscript from the author of the recipe: There is practically no kolobok. The dough is like thick pancakes. Plenty of water, no sugar - NOT a WRONG! The dough swells very much, you need a lot of water.

You write that you have made a very tight kolobok! It means that either the wrong setting of the mixture, the flour was made, or your mixture was too dry, and you need to add more water - as the author recommends

No, no, there was no kolobok. I know that the dough should be thin. I've been on a gluten-free diet for a year now, during which time I've baked all kinds of breads. But with this for some reason it did not work out. And the recipe does not say that you need to put a container of water on the bottom of the oven? Here is the recipe for a mixture for white bread it says. And, just in case, I put it here too. Maybe it was not necessary ...

Kneading is very difficult. Kneaded with my husband in turn. All the same, lumps fell. But that would be fine. But the dough stood for a very long time until it rose. Then the oven went up decently. But when, as it seemed to me, the bread was ready, I took it out, and it turned out that only the crust was baked (by the way, very tasty), but inside it was completely raw.

I comment and try to understand from your words - "kneading the dough is very difficult"

Raw bread - our sensations are deceiving, I know from myself, I took out the unbaked bread from the oven until I bought a temperature probe to control the quality of baking - the temperature inside the crumb should be 94-96 * C, the bread is ready!

And how will the dipstick help if the bread is already burning on the outside?
And about "kneading hard" - yes, hard, because it is very viscous. You can't mix it with your hands - it's not a bun, but with a spoon (that's exactly what it says in the recipe - "kneading with a plastic spoon") is hard, because the dough is thick, and the lumps are reluctant to break.

And can someone else tell you which bread makers have a Gluten Free setting? Except for Panasonic.
And it seems there are still dough mixers. What are they? Can they knead the kind of dough I'm having a problem with?

[ipuxuk]

ipuxukprobably all modern CPs have a gluten-free program.

I do not know, yesterday at Foxtrot I was told that only in Panasonic. And it is too big for me, there is not enough space in the kitchen.

Yes, all decent HP are not small in size.

Thanks for the info!

I don't even know what to say ... ... I made this bread completely in HP - from start to finish. There is practically no kolobok, and during kneading the dough was like thick pancakes. It was even somehow strange and alarming to watch this ...
But in the process of proving, the dough swelled, became thicker and took shape. But HP warms up something while the dough is coming up. Probably, a gluten-free mixture requires a certain temperature regime when raising the dough, a batching schedule (it seems there are two of them in Panasonic), and a clear baking temperature ... But how to determine it for the oven?
The finished bread is not very tall, not golden brown, but the crust is thin and crunchy. The crumb is not airy, but also not tight-tight, but the same as in the Soviet "gray" bread.

The packaging did not say that you need to put a container with liquid in the oven.

Unfortunately, I cannot say anything about other methods of kneading, because, I repeat, HP did everything for me.

My friends who have other modern HP models say that a gluten-free regime is now in many models. In my former HP - Clathronic - I also have such a regime. The stove is not bad, not expensive, small in size, and works great.

I wish everyone trilko success and all the best in the New Year !!!

Boka, thank you so much! And all the best! And most importantly - health!

Colleagues! Does anyone have any experience of baking gluten-free bread in the oven, and not from a ready-made mixture, but from flour?

Check out Admin for a recipe for rice bread. However, for gluten-free bread, you cannot add wheat flour! It also seems that Elena Bo has some good recipes for cornbread. Good luck

Thanks, I'll take a look!

We are looking for a specialist in gluten-free bread baking. Who will take it?

This is a very serious application! Probably, in this thread, your request may not be seen. Try posting this ad in other topics. Good luck!

And you can make such bread without yeast. Not only is my son allergic to wheat, eggs, milk, but also to yeast. Here we bought a bread maker with a slow cooker, with a gluten-free mode, but I don’t know how to do it ...

[Zhanna,]

Zhanna, what a cool allergy your son has. This is extremely rare, even among allergy sufferers. Did you get skin tests, or did you just donate blood? If I were you, I would double-check it elsewhere and only with skin tests. And it may be that your boy does not have allergies, or not that many.

[Zhanna,]

Zhanna, what a cool allergy your son has. This is extremely rare, even among allergy sufferers. Did you get skin tests, or did you just donate blood? If I were you, I would double-check it elsewhere and only with skin tests. And it may be that your boy does not have allergies, or not that many.

We were sampled and donated blood, and 2 clinics. And it was also verified empirically ...
There are a lot of allergens, and asthma to boot ... so all hope is only for this forum.

[Corn bread]

Here are some recipes for the oven.

Corn bread
250 corn flour, 2 eggs, 1 teaspoon of baking soda, salt, caraway seeds to taste, 1.5-2 cups of milk.
Mix everything well, put in a greased form and bake over medium heat for 40 minutes. Can be placed on a baking sheet in two layers with the pie filling between them.

Soy bread (second method)
1.5 cups soy flour, 0.5 cups cornstarch, 1 egg, 0.5 teaspoon salt, 0.5 teaspoon baking soda, 0.5 teaspoon honey, 1.5 cups milk (water), sugar to taste , 50 g butter.
Mix soda in a water bath with honey. Beat eggs, salt, water, honey. Heat butter, milk, sugar over a fire. Mix everything with soy flour and starch, put in a greased and sprinkled with corn flour dish. Bake over medium heat for 30-40 minutes.

Corn bread
1 1/3 cups cornmeal, toss with 1 tbsp. tablespoons of sugar, 1 tsp. soda and 1 teaspoon of salt.
In another bowl, 2/3 cup cornmeal and boil 2/3 cup boiling water. Add 2 eggs (shake slightly), 1.5 cups of yogurt and 4 tbsp. tablespoons of vegetable oil. Stir in the dry mixture, pour into a 22cm mold and bake in the oven for 20-30 minutes.

Rice-corn breadStructure:
1 tbsp. rice flour (slightly incomplete)
1 tbsp. corn starch
2 tbsp. l. corn flour
2 eggs
1 glass of kefir
1/2 tsp soda
1/2 tsp sugar (to taste)
1/2 tsp salt

Method of preparation: thoroughly mix salt, sugar, egg, kefir, mix well. Separately thoroughly mix flour, starch and soda, pour the mixture into the dough, knead. Pour the resulting batter into a mold no more than 5 cm high, greased with rast. butter and sprinkled with rice flour, bake at 180 -200 degrees.
Very tasty croutons are also made from such bread.

It is advisable to take kefir at room temperature and let the dough stand a little in the form, at least 20 minutes, and only then put in the oven. then the bread turns out a little more luxurious.

oven without fan. Before baking, I heat it at the lowest temperature and only after I put the bread to bake I turn it on at 180. I bake for about 25 minutes. And for the last five minutes I always reduce the temperature, otherwise it burns out. And after turning off the oven, I don't take out the bread right away, but I let it stand still, so that it turns out drier.

Unfortunately, I don't have a bread machine, so there are no recipes either.

And you can make such bread without yeast. Not only is my son allergic to wheat, eggs, milk, but also to yeast. Here we bought a bread maker with a slow cooker, with a gluten-free mode, but I don’t know how to do it ...

This bread is made from the manufacturer's mixture. The mixture is very good, does not cause allergies.If your boy's yeast also causes a reaction, then maybe try putting soda in the mixture.
You can also try to make flat cakes - something like lavash.
But I'm not sure of the result, because I made bread with yeast.
In any case, you need to keep looking for options!

[Boka]

BokaThank you very much for the recipe Today I made it from flour of the Polish firm "Gluten Free", everything worked out. I have a question about yeast - I use dry yeast "Lvovskiye". Do you really need 10 grams? This turns out to be 4 tsp. I put 2 tsp. (5 gr.). It turned out well. Of course, not a tall bread, but rose a bit.

There are 5 grams in a teaspoon. So you need 2 teaspoons

If someone needs a recipe for Dr. Sher's Brot Mix flour bread for oven baking, I can write. Recently I found a person who translated for me from German. Everything worked out! Taste - spilled Ukrainian bread! The first time I could not eat enough, I ate it like a cake! Then she began to bake with different spices - with caraway seeds, with dried onions, with sun-dried tomatoes. It turns out very tasty.

Plenty of water, no sugar - NOT a WRONG! The dough swells very much, you need a lot of water

Why can't sugar or honey be used when baking with this mixture?

[sugar]

Why can't sugar or honey be used when baking with this mixture?

We read the composition of the mixture:
Here is the composition of the mixture:
cornstarch, flaxseed flour, rice flour, buckwheat flour, pea bran, rice bran, salt, sugar.

Thank you, I saw everything !!! I didn't pay attention.

For the next stage of testing experimental gluten-free bread mixtures, those who wish are required .. We expect to send several new mixtures. This will happen around mid-April. We still have four free places .. Who would like to take part in the joint creation of Bread Mixes write here 🔗 ... The results of the first testing are also there.
Big, please, contact only those who really care about the topic of gluten-free bread and who need them ..

Hello! Please tell me, the recipe contains dry yeast-10g. Does this mean high-speed? I used the SAF moment.
Tell me, I got a damp bread inside even after a night of inactivity of a loaf under a cloth, is this normal?
Also, is it possible to use baking powder or baking powder (made by yourself) instead of yeast? If so, how much?
I cooked in KhP on a gluten-free mode ...
Has anyone tried to prepare such a mixture in HP on the main program? After all, it is written on the package of the mixture that this is possible ...

[yeast for bread]

Hello! Please tell me, the recipe contains dry yeast-10g. Does this mean high-speed? I used the SAF moment.
Tell me, I got a damp bread inside even after a night of inactivity of a loaf under a cloth, is this normal?
Also, is it possible to use baking powder or baking powder (made by yourself) instead of yeast? If so, how much?
I cooked in KhP on a gluten-free mode ...
Has anyone tried to prepare such a mixture in HP on the main program? After all, it says on the package of the mixture that this is possible ...

Yes, dry are fast acting yeast for bread.

Wet crumb can be from excess liquid in the dough when kneading. Keep an eye on the flour-liquid balance, the dough should be soft, but not liquid, the first post of the topic shows the dough after kneading.

The use of a baking powder is possible, but then after kneading, the dough is immediately laid out in a mold and put on baking - there should be no proofing of the dough (like yeast dough).

The amount of baking powder to be used should be seen on the baking powder package as suggested by the manufacturer.

Clearly! Thank you very much!

[ipuxuk]

ipuxuk, Hello! Please give me a recipe for bread in the oven from a brot mix. It is very necessary, the first time did not work :(

Can you please tell me if it is possible to bake bread from this mixture in a slow cooker?

Everything is possible. Yeast dough. You just have to try to make the bread turn out - this is, as always, you need to try

We have one of the specializations (the company Garnets) gluten-free mixtures. There are many instructions and video recipes ... There is a forum where everyone trains together and tests new mixtures. It also describes all the nuances of baking gluten-free with mesas ... Ask if this is really important to you .. The site is called

We have one of the specializations (at the Garnets company) gluten-free mixtures. There are many instructions and video recipes ... There is a forum where everyone trains together and tests new mixtures. It also describes all the nuances of baking gluten-free with mesas ... Ask if this is really important to you .. The site is called

Thank you very much for the information! Can you tell me which online store offers the most complete assortment of products?

Yes ... the only thing left is to move to Vladimir.

What for? If we are talking about gluten-free mixtures, you can reach Auchan or Lenta or HyperGlobus, and you can send it, and not only this online store.

Thank you, I'm new to this, here I am trying to understand.