Bread Recipe Please.

[beaton]

Hi all, I am looking for a bread recipe,gluten free and xanthan gum free.I tried one from a detox box at the week-end,it was like a brick-I could have thrown it at the cat.(If I had a cat.)

[Hidden]

there is a product I use which is not yet available in shops which is a potato protein. Using it I can get a tall loaf which doesn't crumble and stays sliceable for over a week. I can't tolerate gums or even flax seed, but find this fine. I use it with an urid lentil (40%), tapioca(40%) and rice flour (20%) mix, no oil, eggs or dairy. For 300g flour use about 250 ml water and a teaspoon of yeast. Salt if wanted. For a wholemeally flavoured loaf add a little cocoa and seeds as wanted. Mix to a thick batter, pour into greased non-stick one pound loaf tin, leave to rise about half again, put in cold oven with a pan of hot water at the bottom to give some steam and bake for 45-50 mins at 175c fan.

Without this potato the dough slumps at about 6cm high, but still fine for pizza, foccaccia etc. If you are interested in trying the potato stuff I could ask my LinkedIn contact to mail you some.

[kmminver in reply to Hidden]

Can you tell us where to get it please?

[Hidden in reply to kmminver]

I got mine sent as a sample by Paul Hart, on the Gluten Free Innovation Network on Linkedin. He works for the company Solanic who produce it, and is keen to see if there would be demand for small amounts to be available in shops. At the moment if you buy it it comes as a 15kg bag- which for something you only need a couple of teaspoons full for a loaf would take a long time to get through! I use it all the time now for yeast breads as it gives such an improvement in texture.

[kmminver in reply to Hidden]

Thank you fir sharing I have just emailed you.

[kmminver in reply to kmminver]

PS if you could forward my email to Paul that would be good

[SunnyB in reply to Hidden]

I would like to try your recipe too. Please could you help me get "the potato stuff". I have totally given up on bread as I couldn't find a good recipe that didn't use corn, xanthum gum and eggs.

[Hidden in reply to SunnyB]

If you send me your details I will forward them to Paul Hart - my email is [e-mail]. Alternatively I could send you batch to make a loaf if you like.

[beaton in reply to Hidden]

Hi Lois,thanks for replying to my question. It seems there are a lot of us who would like to try the potato protein.Perhaps you could contact Paul to tell him how many people are interested. Maybe something could be worked out so that we could buy it online?

[Hidden in reply to beaton]

that was the plan I think. I'm happy to send out little samples if you don't mind getting it in cellophane bags rather than a fancy packet.

[beaton in reply to Hidden]

Yes please,

[Henbur in reply to Hidden]

Hi Louis I used details to contact Paul and join the group on LinkedIn, I'm hoping he will be able to find a route to market for us As im desperate to get hold of some to try your recipe, on one of the discussin boards you mentioned a soda bread recipe - would you mind posting that too!

[Liana]

I will give you my own personal recipe for bread. It will require a binding agent but you can substitute guar gum for xanthan gum. I've made this recipe many times... I even use it to make dinner rolls. It is NOT cake like or heavy. It's remarkably like white wheat bread in it's texture and taste. Happy baking! foodchallenges.ca/gluten-fr...

[beaton in reply to Liana]

Thanks Liana, I have book marked your recipe.

[windymillersue]

But Liana it has eggs in it? I too have this problem beaton! I currently havnt had any gf bread for about 5 years and i really fancy some! Loisparker can i send you my email too?

[beaton in reply to windymillersue]

Hi Windymillwesue,Wouldn't it be lovely to have some bread.(without the after effects.)

[Hidden in reply to windymillersue]

yes of course - send me your address and I send you a sample - same goes for anyone else. Just got a second large tub so plenty to share around.

[Eggardon]

I use the Juvela GF flour and the recipe on the carton. I add caraway seeds for an interesting flavour. Setting the oven at 50degrees input the two baking trays in, it raises the dough nicely within 20-30 minutes. Crank the temperature up to 200 and bake till ready. Yum!

[beaton in reply to Eggardon]

Hi Eggardon,Thanks for that info. I have just been drooling over this site. I'm sure I shall find it useful.

[windymillersue]

Juvela was nice flour, but I can only get it at great expense from doctors

[Jsb1961]

M&S do a really nice loaf 🤗