We pursued genetic, vitamin level, and food allergen testing for several family members. One of the outcomes was the recommendation to go gluten-free. (Because dealing with Type 1 Diabetes isn't challenging enough.) Yes, I know many consider it a fad diet. We have empirical data, however, in our family that the diet does help with headaches and other symptoms. With markers for thyroid disease but not yet having it, my goal for William is also to prevent more autoimmune diseases from developing. It is not unheard of for those with T1D to develop additional autoimmune diseases.
But What About Bread?
My son loves bread, and was not happy about giving it up. I went in search of a recipe that would appease him during the six month gluten-free, and to up the ante, casein (dairy)-free, trial. My first few attempts were miserable. The results were spongy, tacky, fell while cooling, and dense. After a while, I came up with a recipe based on the Namaste recipe, but a bit changed in technique and a few ingredients. Below is the recipe, which while it is a little different from wheat bread, is soft and delicious. It contains no milk products. The best price I have found for the flour mix is at Costco, where a five pound bag is about $9 and will make about 4-5 loaves. Compare this with off the shelf, prepared loaves at the grocery that taste dry and powdery for as much as $7 a loaf.
Cathy's Gluten Free Bread
1 tablespoon yeast
1/4 cup warm water
3 eggs, room temperature
1.5 cups water, warm
1 tablespoon vinegar
2 tablespoons olive oil
2 tablespoons honey
3.5 cups Namaste Gluten-Free Flour Blend
1/2 cup cornstarch
1 teaspoon salt
1 tablespoon chia seeds
2 tablespoons ground flax seed
- Mix yeast in 1/4 cup of warm water for 5-10 minutes. It should be bubbling after that time.
- Mix remaining wet ingredients in a stand (like KitchenAid) mixer with the egg beater attachment. I mix well until very foamy.
- While your wet ingredients mix, stir together your dry ingredients in a separate bowl.
- Add the yeast mixture to your wet mix.
- Add about half of the dry flour ingredients to the wet mix. Allow to thoroughly combine.
- Change the attachment to the bread hook if you have one. Add remaining dry mix. Mix on medium-high speed for eight minutes. (This is a change from the original recipe. I found another recipe that said thorough mixing is very important.)
- Prepare your pan: You need a bread pan with fairly high sides. Coat the inside with olive oil. It is even okay to have a little extra oil in there.
- Pour in the batter. It will be the consistency of mashed potatoes and will be sticky.
- Wet your fingers and gently guide the dough to the corners of the pan and even out. Wet fingers as needed to not stick, but don't want to add too much water. Do not push down or compress. When it is somewhat where you want it, add a bit of olive oil to the top and continue to smooth the dough.
- Let sit 30 minutes uncovered. It will start to rise above the pan, and if you start seeing a little crack here and there, it is ready to bake in a pre-heated 350 degree oven.
- Bake for 30 minutes uncovered. After 30 minutes, cover loosely with aluminum foil and bake an additional 30 minutes. Although difficult to wait, let it cool in the pan a bit before removing (it needs the support of the pan or may fall) and before cutting. It still may sink a little, but by waiting, it will reduce the amount.
- I recommend mixing one loaf at a time, though of course you can measure out the ingredients for two loaves at the same time.
That's it! If you see any errors or have questions, shoot them my way. I want to continue to improve this online version of my recipe.