Instead of settling for commercially produced bread for your special needs, try your hand at making your own from a gluten-free and casein-free bread recipe. The available recipes are diverse, easy to prepare, and full of flavor.
Gluten-Free and Casein-Free Bread Recipes
Breads all have leavenings in them to make them rise. Yeast breads take a while to rise, while quick breads that use baking powder, baking soda or a combination of the two are ready to bake immediately. Many gluten-free and casein free-bread recipes have a lot of the same ingredients found in standard bread recipes.
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 1/2 cups hot water, around 105F degrees
- 2 1/2 cups gluten free all purpose flour
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 2 eggs
- 1 1/2 tablespoons oil
- 1 teaspoon cider vinegar
- Mix the sugar with the yeast in a small bowl, add the hot water and lightly stir to dissolve the ingredients.
- Set the mixture aside to proof, which means waiting until the liquid slightly foams and bubbles, proving the yeast is active enough to make the bread rise.
- While the yeast proofs, whisk the flour, xanthan gum and salt together in a large mixing bowl.
- Lightly whisk the eggs with the oil and vinegar in another bowl.
- Add the yeast mixture and egg mixture to the dry ingredients and stir until well mixed.
- If using a bread machine, place the dough into it and set it to bake for 80 minutes.
- If using a conventional oven, preheat it to 375F degrees.
- Liberally grease the inside of a standard size eight inch by four inch bread loaf pan with shortening, margarine or cooking spray.
- Place the dough into the pan and smooth it with a large spoon or spatula so the top is flat and even.
- Cover the pan loosely with a damp dish towel and place it in a warm, draft-free area to rise for 45 to 6 minutes until it doubles in bulk and reaches the top of the pan.
- Bake for about 60 minutes on the middle rack of the oven.
- The bread is done when the top is brown and the crust starts to pull away from the sides of the pan.
- Remove from the oven and let cool for ten minutes before removing the bread from the pan.
- Let cool an additional 15 minutes before slicing to prevent the bread from tearing under the pressure of the knife.
- 2 cups gluten free flour
- 1 1/2 teaspoons xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 5 tablespoons cold, unsalted margarine
- 3/4 cup milk substitute
- Position the rack in the middle of the oven and preheat it to 450F degrees.
- In a medium size bowl, mix together the flour, baking powder, sugar, salt and xanthan gum.
- Using a pastry blender, fork or two table knives, cut in the cold margarine until the mixture forms small, pea-size crumbs.
- Add the milk substitute all at once and stir quickly with a sturdy wooden spoon until a ball forms.
- Roll or pat the dough into a 3/4 inch thick disk and use a glass or biscuit cutter to form the biscuits.
- Place the biscuits in a pan or on a cookie sheet with the sides barely touching.
- Bake for 12 to 14 minutes until golden brown.
- Serve hot with margarine or your choice of condiments or spreads.
Banana or Pumpkin Bread
You can use any pureed fruit or vegetable to flavor this bread.
- 1 cup soy flour
- 1/2 cup potato starch flour
- 1/4 cup rice flour or increase the potato starch flour to 3/4 cup
- 3/4 teaspoon baking soda
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup shortening
- 2/3 cup honey
- 2 eggs, well beaten
- 1/2 cup mashed banana or 2/3 to 3/4 cup canned or pureed cooked pumpkin
- 1/2 cup chopped nuts (optional)
- Preheat the oven to 350F degrees and position the rack in the middle of the oven.
- Grease an eight by four inch loaf pan with margarine, shortening or cooking spray.
- In a large mixing bowl, sift or whisk together all the dry ingredients.
- In another bowl, cream the honey with the shortening with an electric mixer until airy and light.
- Add the eggs, one at a time, and beat after each addition.
- Alternately add the banana or pumpkin and the dry ingredients to the wet ingredients, fully incorporating each addition before proceeding.
- When the batter smooth, stir in the nuts.
- Bake at 350F degrees for an hour, until the top of the bread is brown and a toothpick inserted into the center of the loaf comes out clean.
Free and Fantastic
Just like many casein-free and gluten-free dessert recipes, these recipes can produce breads just as delicious and satisfying as their traditional counterparts. Try using similar substitutes in other bread recipes to create healthy baked goods the whole family can enjoy.