Sunday, October 22, 2006

Gluten-Free "Wheat Bread" perfected


"Wheat Bread" you say? Gluten-Free you say? Yep!

Laura has outdone herself again. After the third attempt at perfecting the gluten-free "wheat bread" recipe, I think she has what is a darn convincing product. The first two attempts were pretty good, but had some minor issues to correct. This version corrected those issues and is very, very good. It sure tastes like the real thing to me.

Here is a direct-link to the recipe: Gluten-Free and Wheat-Free "Wheat Bread"

I am looking forward to feedback from others. I have taste tested it on just a small number of people thusfar, since it just came out of the oven a couple hours ago. It should be relatively simple to make, and much cheaper than using store-bought pre-mix ingredient versions that are commercially available.

8 comments:

Lynn Barry said...

Laura is an angel. The pic gives me goosebumps. I am definitely going to give it a try even if I have to adapt it some for my intolerances...yum yum

Mike Eberhart said...

Yes, Laura is quite the angel for me, and just awesome overall. I brag about her abilities to everyone, since she is too humble to brag herself :)

Hope the adaptation of the gluten free wheat bread recipe works out well for you. I know these recent bread recipes have all but eliminated my need to ever purchase commercial gluten free bread ever again.

Now, if she can pull off a great GF Italian bread, or French bread...mmmmmmm. But, that is for another day (or year perhaps).

Anonymous said...

That looks INCREDIBLE! I wish I had a mixer.

Wonder if there's a way to make this without dairy

Lynn Barry said...

bythebay,
I just made this recipe but adapted it to be non-dairy...it is great! Go to my blog in a while and see what I mean.
Thanks, LAURA and Mike!

Mike Eberhart said...

A mixer sure does come in handy if you do much gluten free baking. And, they tend to be a good investment if you bake most of your gluten free recipes at home. That'll probably be the case until, if ever, some commercial gluten free foods companies really start ramping up production and cutting per-unit costs.

As for making it w/o dairy -- no idea. Best of luck with that, and if you make a variation without, feel free to share the secret technique.

Michelle said...

EUREKA! That's what I say. Wow, thank you so much for this wonderful recipe. I can't say enough about it. I could hardly wait for this bread to bake and cool enough for me to try a bite, the batter smelled so good. I can almost convince myself it is wheat, it is so close. I like the color, texture, and taste. MMmmm. And best of all I like how quickly I can make it since it doesn't have to rise. (I did use butter in place of the oil).
I found your site because I was looking for a GF pumpkin roll recipe. I am looking forward to making that in a couple of days.
My MIL asked me to make some GF bread to make dressing for Thanksgiving. I am so glad I found this recipe just in time. I think it will hit the spot! Thank you bunches!

Mike Eberhart said...

Michelle,
I am so glad you were able to locate the recipe in time for Thanksgiving, and that you appreciate its qualities. I wish I had a better way to promote these recipes, as it is just a bit of hit-or-miss as to whether people ever stumble across them yet. Over time, perhaps the word will get around more. In the meantime, happy Thanksgiving and enjoy the bread!
m

frank wilson mccoll said...

Hi there,
I just found your blog and the recipes look great! I'm about to try the buckwheat bread, and would like to try this one, except I can't find any suppliers of teff flour in New Zealand. Do you have a good alternative flour I could use?
Thanks