Gluten Free Bread-Suggestions

Try this dear;

My quest for a good gluten-free hamburger bun recipe is never-ending, but this is the best one I have tried so far. It is adapted from a recipe by Donna Washburn and Heather Butt which appears in their cookbook 125 Best Gluten-Free Recipes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:

* 1 1/2 cups white rice flour
* 2/3 cup potato starch
* 1/3 cup tapioca starch
* 1/4 cup amaranth flour
* 1/4 cup dry buttermilk powder
* 3 tablespoons sugar
* 1 1/2 teaspoons guar gum
* 1 teaspoon xanthan gum
* 1 tablespoon instant dry yeast granules
* 1 1/2 teaspoon salt
* 1 1/8 cups Club Soda at room temperature OR water
* 1 teaspoon apple cider vinegar
* 1/4 cup light olive oil
* 2 eggs, room temperature
* 2 egg whites, room temperature

Preparation:

1. Place all dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
2. In a separate bowl, lightly beat eggs and egg whites with a fork. Add water, vinegar, olive oil and stir to mix.
3. Using a stand mixer or hand mixer, on medium low speed, slowly pour the wet ingredients into the large bowl of dry ingredients. When the mixture forms a smooth batter, beat on high for 2 minutes.
4. Dip a large rubber spatula in water and scrape the bun batter on to a smooth, clean work surface, liberally sprinkled with white rice flour. Roll the batter dough in the flour until it forms a large ball.
5. Use a sharp knife to divide the dough into 6 equal pieces.
6. Take one piece of dough and roll in a small amount of white rice flour to form a round ball. Gently press down on the top of the ball to form a hamburger bun shape. Smooth the edges with your hand and place on a large baking sheet covered with parchment paper or a Silpat silicone sheet- OR lightly grease the baking sheet with oil.
7. Repeat this shaping process with each piece of dough.
8. Brush buns lightly with olive oil to prevent cracking during the rising process. Cover the buns with a clean tea towel and let rise in a warm, draft-free location for about 45 minutes, until the buns have almost doubled in size. If buns rise too long, they will deflate, so watch this time carefully.
9. While the buns are rising, preheat oven to 350°.
10. When buns have almost doubled in size, brush lightly with cream or milk. Bake for 15-20 minutes, or until internal temperature is about 205° degress on an instant-read thermometer. This useful gadget takes the guesswork out of determining when baked goods are done.



Tips:

To make hotdog or Brat buns, roll each piece of dough in an oblong cylinder shape, about 5 inches long and 2-3 inches thick. Lightly press the top of each bun to gently flatten. Smooth sides with your hand or a spatula.

If you don't like huge buns, cut the bun in half and hollow out the top of the bun with a bread knife, being careful not to cut clear through.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Good for you, making you're own bread! I hear that is the only way to go with the gluten free type. Sadly, with no room for a bread machine or time to bake, I've just given up on bread entirely. BUT, I do get a lot of mileage out of corn tortillas (great with my eggs in the morning to make me not miss bread - especially if there is salsa involved) and my sandwhich substitute is virtually any sandwich filling, or even cottage cheese, on top of Mary's Gone Crackers. Even bread-eaters will steal those crackers, they are that good.

I do eat tortilla chips a lot, and also may as well buy stock in rice cakes! :laugh: I think I have 4 or 5 different flavors right now and I use each of them for something different- they're quite versatile if you're willing to get creative!

1st. How long have you been GF? If its not that long I promise the bread gets "better" over time. Or its b/c you forget what real bread tastes like.
I really dont eat GF bread. Kinniikinniki (I have no idea how to spell it) normally makes a good bread, rolle etc. You can goggle it pretty easily if you add "gluten free" after that atrocious spelling.
I use Vans waffles and make open faced sometimes. I use corn tortilla wraps. Lately I have used corn taco shells and put tuna fish in them.
I LOVE Chebe mix for small rolls/bread sticks etc. They are a very chewy roll but so good! All their mixes are good

I have a friend who has recently been diagnosed with gluten allergies. She has really changed her life. Even down to the dishwashing liquid. I did not know that Dawn had gluten in it and would make her so sick. I am trying to keep my home safe for her. I feel for your husband and children. I would like to exchange recipes with you if that is alright. It's very hard to prepare foods for her that don't contain gluten.
Pati