Can I make this bread recipe gluten free?

A B
  • Can I make this bread recipe gluten free? A B

    My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading the bread flour and whole wheat flour for a mixture of buckwheat and garfava flour with maybe 2 tsp of xantham gum. Thank you for any help!

    Ingredients
    Night Before:
    
    * 1/3 cup bread flour
    * 1/3 cup whole wheat flour
    * 1/3 cup lukewarm water
    * 1/8 teaspoon instant yeast
    
    Soaker:
    
    * 1/4 cup toasted cracked wheat
    * 1/4 cup water
    
    Day of:
    
    * 2 cups bread flour
    * 2/3 cup whole wheat flour
    * 1 cup lukewarm water
    * 1 1/2 teaspoon salt
    * 1/2 teaspoon instant yeast
    * 1 cup roasted potatoes and onions
    
    
    Method
    
    The night before you want to make this bread add all the "night before" ingredients 
    together and mix till smooth. Cover with plastic wrap and leave on the counter for 
    12-16 hours. In a separate bowl combine the "soaker" ingredients together and cover 
    with plastic wrap and leave on the counter for 12-16 hours. In the morning chop a few 
    potatoes and place in a baking dish. Cut about a half a onion and mix with the 
    potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven till 
    golden brown. Cool before using in the bread. Prep all the ingredients you will need 
    ahead. This will help to make things move faster. In a large bowl add the "night 
    before" mixture, the soaker, water, salt and instant yeast. Mix together. Add whole 
    wheat flour and have the bread flour. Mix till the batter is smooth and well blended. 
    Allow to sit uncovered for 15 minutes. Sprinkle some of the flour onto a flat surface 
    and pour out the dough. Top with some more flour and begin to knead slowly adding in 
    the rest of the flour. Add a little at a time till the dough is smooth and elastic. 
    Plus, a little on the sticky side. You will need to knead the dough for about 8 - 10 
    minutes. Take the dough and flatten it out a little. Add the roasted potatoes and 
    onions to the top of the dough. Now, knead in the potatoes into the dough. Knead till 
    the potatoes and onions are well incorporated. Add a little olive oil to a bowl and 
    place the dough into the bowl. Cover the dough with plastic wrap and allow to rest 
    till double in bulk. Pour out the dough onto a flat surface. Cut dough in half and 
    shape each piece into a ball. Sprinkle some cornmeal onto parchment paper. Place the 
    pieces of dough on top and dust with a little whole wheat flour. Cover with plastic 
    wrap and allow to rest for 1 hour. Remove the plastic wrap and score the top of the 
    bread with a sharp knife. Place into a preheated 440 degree oven with a baking stone 
    or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of 
    the oven the same time that you turn on the oven. Once you place the breads into the 
    oven pour about a cup of boiling water into the hot pan and close the door. Bake for 
    30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow.
    

  • Gluten free bread recipes are hard to get right, and maybe won't function with kneading per hand (there was a question about non-rising gluten free bread yesterday). You are much better off with an existing gluten-free bread recipe. Pick one which you know to be good, and prepare the dough as usual. Follow the recipe which is described here from the "Take the dough and flatten it out a little" sentence on, using your known good gluten-free dough instead of the one described here.

    I don't know what would be the best substitute for the soaked wheat, experiment with soaked grains or myabe something else which gives a slight crunch (sunflower seeds, almond pieces - don't soak these).

Tags
bread gluten-free conversion
Related questions and answers
  • minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce...I was making a butterscotch pie for the weekend, by following a recipe from the net. The ingredient list was 1 cup dark brown sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 cups half-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I

  • egg (lightly beaten) Method Mix syrup, peanut oil and Alkaline water and lemon juice together, stir it well. Slowly pour the sifted flour and knead into a fine dough. Cover and rest it for 4-6 hours in the fridge. Better if you rest it overnight. Mix the melon seed with the lotus paste. Weight the lotus paste 110g each and roll into a round ball. If you intend to add 1 salted... remove the mooncake and place on a baking pan. I apply egg wash twice on the moon cake, hence apply egg wash then bake it at pre-heated oven at 180c for 11 minutes. Remove mooncake from oven

  • flour, I used 3 cups whole wheat flour. Replaced 2 teaspoon active quick rising dry yeast and 2 teaspoon salt with 1.5 teaspoon active dry yeast and 1.5 teaspoon salt. Used 1 1/4 cups warm water Do not have a machine so kneaded the dough by hand all the time, followed the resting times as mentioned in the recipe. Place this dough in a large lightly oiled bowl (I use Pam spray). Turn dough over so that all sides have a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours to let rest and rise. Dough should almost double in size. While the dough is rising, about

  • baking powder in it, it does not have fat in it such as Bisquick or other 'baking mixes'. wholemeal flour (UK) is whole wheat flour (US) Meats: Ground beef (US) is minced beef (AU, UK) or simply...), Scallions (US), and green onions may not always be the same thing, but can typically be substituted for each other. (more details). Herbs, Spices & Seasonings: Kosher(ing) salt (US) is flaked...) is any flavorless oil with a decent smoke point. It may be soy, corn, or a blend, but you can use peanut (groundnut (UK)), canola (rapeseed (UK)), or extra light (not extra virgin) olive oil. oats (US

  • I would like to bake hamburger buns from a recipe that calls for instant potato flakes, only I can't find instant potato flakes. This is the original recipe: 1 cup lukewarm water 1/3 cup (3/4 ounce) instant potato flakes 2 1/4 teaspoons yeast 1 tablespoon honey 2 1/2 cups (11 1/4 ounces) bread flour 1 large egg 1 teaspoon salt 1 tablespoon olive oil How much fresh baked potato should I substitute for the instant potato flakes?

  • . Since then I've made more recipes from the book, but always using his "transitional" variant of half bread flour, half wheat flour. These have risen and proofed perfectly. The technique from Whole Grain Breads involves pre-doughs. Flour, a very small amount of yeast, and water make up one dough ball that is placed in the refrigerator overnight. More flour, salt, and water are left...After enjoying many of the recipes out of The Bread Baker's Apprentice I moved on to Peter Reinhart's Whole Grain Breads to learn about how to make hearth-style 100% whole grain bread. Unfortunately

  • the recipe from a 50 year old Betty Crocker cookbook (American measures): 1 C shortening 1 1/2 C sugar 2 eggs 2 3/4 C flour 2 tsp cream of tartar 1 tsp soda 1/4 tsp salt Cream shortening and sugar. Beat in eggs. Sift together all dry ingredients then add gradually to the shortening mixture. Roll into 1 1/2" balls and roll in a mixture of 2 Tbsp sugar and 2 tsp cinnamon (you'll need more than...When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which

  • . What did I do wrong? Here are the steps to the recipe; boil equipment grease butter to the renakin, place into the freezer separate egg whites (no yolk mixed) add a little salt to egg whites add... to the base, continue to add the whites folding very gently. Preheat oven to 200C (5-10 minutes) pour the mixture into the renakin add the cheese on the top bake at 170'C (with heat select="lower") After about 25-30 minutes and a 2cm rise, the soufflĂ© collapses prior to removing from oven. updated 19 Jan Evening : I do buy better hand mixer use more flour (50g) move egg whites whipping process

  • I followed this recipe for a quick "Danish" dough, at http://www.ezrapoundcake.com/archives/11051; scroll down to food processor dough. The ingredients were: 1/4 CUP WARM WATER 1/2 CUP MILK, AT ROOM TEMPERATURE 1 LARGE EGG, AT ROOM TEMPERATURE 2 1/4 CUPS WHITE BREAD FLOUR 1 PACKAGE (1/4 OUNCE) RAPID-RISE YEAST OR 1 TABLESPOON FRESH YEAST 1 TEASPOON SALT 1 TABLESPOON SUGAR 1 CUP (2 STICKS) UNSALTED BUTTER, COLD, CUT INTO THIN SLICES After following the recipe, when I went to roll out my dough it was quite wet and sticky. Even with moderate flouring

Data information