Outyat gluten-free baked goods

I will not write who an autonok is, if there is such a problem there is no need to explain. For these kids, a gluten-free, goosein-free and soy-free diet is recommended. Therefore, recipes using dairy products are not suitable. Today I bought a bread maker with a gluten-free baking function (this is the same as gluten-free baked goods) so that I can cook gluten-free bread myself. In the pharmacy I found a mixture for baking such bread from the firm "MAK MASTER" ( 🔗). Kneading bread according to the recipe on a pack.

Oksana tell me (if it's not a secret), what are you replacing yeast with? After all, our outyats CANNOT them. And what is your HP? I tried to find BUT all teflon coated pots.

Good day to all!

Does anyone have recipes in this category (gluten, yeast and milk free) Thanks in advance.

Look here for the table of contents, which will suit you https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=61081.0 and https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=253.0

Yes, that's just the point, I found this useful forum today, but here are all the recipes for celiac disease or for sore intestines, and I have both, so you need a recipe for baking in water from rice, corn or buckwheat without yeast and milk ... I don’t understand how to make the dough rise.
Tin is shorter, but you want to eat, one meat boiled with buckwheat tortured you, and you can't raise kilograms on such food.

And sourdough bread doesn't suit you? The sourdough is made without yeast and the lift is good.

How I want to help you ...

And what is the leaven made of?

The leavens here are different https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

Yes, in principle, any sourdough uses either milk or cereal flour, and it contains gluten.
Today I tried to raise the rice-corn mixture with soda and lemon juice, it was a very heavy dough to raise it, it turned out a cake (I still had a baking powder on corn), in principle, tolerable in taste, but not bread.

Yes, in principle, any sourdough uses either milk or cereal flour, and it contains gluten.

For a start, you can put the sourdough on wheat flour and water, and then transfer it in several passes to the rye sourdough on the water, and transfer it to the old rye dough on any flour - there are different options if there is a great need for this.

All this is written in the topics Sourdough and Sourdough Bread. And with different flour (necessary for you), you can experiment.

Thank you!
I will try to "run" the leaven.

Yes, in principle, any sourdough uses either milk or cereal flour, and it contains gluten.
Today I tried to raise the rice-corn mixture with soda and lemon juice, it was a very heavy dough to raise it, it turned out a cake (I still had a baking powder on corn), in principle, tolerable in taste, but not bread.

Oh, this topic worries me too. Where did you buy corn baking powder?

Oh, this topic worries me too. Where did you buy corn baking powder?

In the store near the house, I did not expect it myself. As far as I understand you have the same problems, can you share some recipes for baking. Thank you.

The leavens here are different https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

You once wrote about the sourdough on kombucha, do not tell me in more detail.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&action=printpage;topic=3394.0

I didn't make the kombucha sourdough myself.
But if it happened, I would use the infusion of kombucha instead of water, in the amount required according to the recipe for preparing the leaven.
The drink is very rich, effervescent, containing acid, sugar (honey), with a lot of useful substances in the infusion.

Yes, what I know is effervescent and saturated, it is in the kitchen. Only you will probably have to try to translate it into fructose.

Yes, what I know is effervescent and saturated, it is in the kitchen. Only you will probably have to try to translate it into fructose.

Try green tea with honey. For a liter of green strained tea, 100 grams of honey is very tasty and healthy!

I'm already allergic to honey.
I have an acute allergy to almost all products.

People!
And please tell me who baked bread from gluten-free mixtures (I have Sherovskaya), on a baking powder, how much baking powder was thrown (yeast does not roll, bottom). I took Panas 257, for the experiment I tried a mixture from McMaster and a wonderful brick came out.

Please tell me the recipe for bread in HP LG, we need gluten-free, casein-free recipes from rice, corn flour for a 3 year old child.
I added cornstarch - nothing happens either. We can still tremble.
Please share your experience. A week on a diet, the child is starving! BKBG ordered the mixture, we are waiting, but until they reach ...
I baked according to recipes from the forum, nothing happens, or I'm completely dumb.
Already 6 times I baked everything in the trash.
Maybe someone knows how dry cookies can be baked, such as biscuit or shortbread.

Here's the cookie recipe:

Cookies with dried apricots and nuts:

2 eggs
150 g sugar
soda 0.3 teaspoon quench with lemon
rice flour 1.5-2 cups
0.05-0.100 gr margarine

Beat eggs in a strong foam with sugar, add margarine or butter. rice flour, soda will quench with vinegar, dried apricots (steamed and chopped but not finely, those who love nuts can eat nuts, but without a nut it is softer). Knead the dough, but not thick, so that you could take a piece and roll it in flour and make a 1cm cake and put it in the oven for 15-20 minutes. You can just sprinkle with cinnamon and sugar

In general, go to the section "Gluten Free Baking - Recipes and Tips". There is a lot of useful stuff.

Also look at the site 🔗... There are not only pastries, but also different dishes.

[ipuxuk]

ipuxuk, thank you so much for the recipe, the cookies turned out great, my son appreciated it! Instead of margarine, I added goose fat.
But the bread does not work, I have already thrown out 8 pieces. Although I have already used all the recipes from this site.
Or maybe you know some other recipes, please tell me.
I have super biscuits, though they are based on ground nuts.

https://Mcooker-enn.tomathouse.com/in...smf&topic=951.0;topicseen

Check out cornmeal bread here. True, I myself did not bake such, but in the coming days I am going, maybe even this weekend. I, like you, also did not learn right away, and I also translated a lot of products. What I have clearly learned for myself is that gluten-free flour dough should not be steep. It does not look like a bun, like wheat flour. It cannot be kneaded by hand. I would even say that the dough should be liquid. I suffered with rice flour for a very long time, but my work was rewarded. True, bread made from it is not for everybody (as well as from corn flour - but where to go?), It is dry, hard to cut - it crumbles. I do this: cut into slices, put in a container and hide in the refrigerator. When necessary, I take it out and heat it in a microwaves or toast it in a toaster (it's even delicious). There is a recipe, you have to look. In general, I found it on a package with rice flour. Yes, you can add all kinds of seasonings to bread to improve the taste. I put dried onions, cumin or sprinkle with caraway seeds. Maybe you still love something.

By the way, I found a mistake in the cookie recipe. Margarine needs 50-100 gr. But I put butter - 50 gr. And she quenched the soda with apple cider vinegar.

Thanks for the answer, I will try, my bread turns out like a dense cake. damp, stone outside, the dough does not fit at all.
If it's not difficult for you, give me your rice recipe.

🔗
There are many recipes here. It mentions gluten-free flour, which can be purchased from Diet-Vita. They ship products across Ukraine. (I really don't know where you are from.)

Come here https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=255.0... It discusses how to bake gluten-free bread in KP and much more.

Thank you very much, I will definitely take a look, otherwise there is a whole problem with this diet.
Biscuits and rso biscuits turned out, I already think I can make a salty biscuit instead of bread or some kind of muffin.
I am from Uzhgorod, Transcarpathia, we were only allowed to take Sherovsky or Orgran mixtures, the purity of the diet must be monitored at the molecular level.
There is everything only in Dietika, but they will not send them to Ukraine, and I have no one in Russia.
So I suffer with rice flour and corn flour, and I don't know how to make buckwheat,
maybe on makomolka? The child is used to flour products, he also suffers, so all day long I only do what I train.

This bread:
Mix 2 tsp of dry yeast, 1 tsp of sugar and 125 ml of warm water (dough). Leave to foam. Add 300 g of rice flour and 1 tsp of salt, make a depression in the middle, add 1 egg and dough. Stir with a little liquid (milk, water or yogurt) if necessary. Pour into prepared mold and leave until dough has doubled. Bake at 200 ° C for 30 minutes. Remove from the mold and cool on a wire shelf.
I actually bake at 180 °. See that the dough is like thick sour cream. It rises very well. In the finished form, a very hard crust (and very tasty, tastier than the bread itself), but the inside is tiny.

I myself am suffering with these torments. I've read that in corn and buckwheat flour TM "Dobrodiya" gluten is 100 times more than the norm (!!!!!). And I bought it ... now I don't know what to do with it. I bought flour in Diet-Vita. There is a ready-made mixture, corn starch, some other additives, but it is definitely gluten-free. This is a Polish mix. The company is called Bezgluten. So you can order from them. In general, I'm also thinking of grinding flour from cereals. I just can't figure out what. The grinder will not last long. They say you can also use a blender. Need to try. And you say makomolka? I have never heard of such a device. What, especially for the poppy?

Thanks for the recipe, it didn't work out for me, maybe I added extra flour.
The blender will not grind the cereal, except that it crushes it, it turns out like a porridge.
The coffee grinder will not stand up for a long time - it will burn, it is checked.
And macomolki look like horizontal millstones, or an old meat grinder, and the grinding can be adjusted with a spring, it is manual, cheap, but the grits are grinded for a long time,
unless the whole family will participate in the grinding.

It didn't work for me either, until I realized that the dough should be liquid. It also depends on flour. I had two types, both World's Rise, but on one it was written ““ extrusion. ”So it didn't work out of it, for the life of me. But from the other it did right away.
There are coffee grinders with millstones. They are designed for high volume. True, dear ones, but I see no other way out.

Yes, it is extrusion for cookies, etc., but simple for flour, I realized that I don’t get grams to measure there are no scales, and measuring cups are designed for wheat flour, but it will be easier, you have to buy scales, but where are these coffee grinders are found, I heard the price is about 700 hryvnia?

Via the Internet 620 UAH I measure with the same yardstick as a wheat one. It turns out fine. The main thing is to monitor the consistency of the dough.

I used to bake rice cakes

1. Rice flour - 350 gr.
2. Egg - 1 pc.
3. Vegetable oil - 1 tsp.
4. Water - 150 gr.
5. Salt / Sugar - 1 tsp.

Mix everything and leave for 40 minutes.
Divide the dough into tortillas and bake in a hot skillet without oil.

Not bread, but still ...

[Baby cookies]

In addition to gluten, we still have problems with corn, so we bake everything in a cornless version.

Baby cookies



Dough:
• 400 g mix for shortcrust pastry
• 165ml warm water
• 125 g soft butter or rast. oils
• grated lemon zest to taste
for decoration:
• melted chocolate
• colored chips
• sugar glaze from sugar. powder and lemon juice

Line 2 baking sheets with paper and preheat oven to 180 ° C.
Beat with a mixer all the ingredients for 3-4 minutes. Take the dough with a spoon and put on a baking sheet 2 spoons each: one and then another on top in the center of the circle, I got 6 pieces each. on a baking sheet, 12 pcs in total

bake for at least 20 minutes.
After baking, they need to be cooled, and decorate already cold.

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