Friday, October 27, 2006

New Recipe - gluten free and dairy free Buckwheat Bread

gluten free and dairy free Buckwheat Bread
gluten free and dairy free Buckwheat Bread

Gluten-Free + Dairy-Free Buckwheat Bread Recipe

Laura has managed to produce another bread recipe worth publishing on the web. This one is a gluten free and dairy free Buckwheat Bread (pictured above). I like it, and my parents like it, and everyone that has tried it likes it thus far. It uses light buckwheat to obtain a rather mild flavor, along with a bit of Flax and some SoyMilk.

I have eaten it plain, toasted, and even with a chocolate-hazelnut spread on top (which all really went well together). There are now a solid four bread recipes in our repertoire, which gives me some nice variety. More on the way too. Next planned one is a Cinnamon-Raisin bread (mmmmmmm! I miss that bread).

My wife and I have been trying out this nifty little specialty pan recently, called the Baker's Edge, which maximizes crust-surface-area through a unique maze-like design. I'm doing a full review on it in the next few days - so stay tuned for results and pictures.


Anonymous said...

Good Golly you guys are interesting. So glad to know you.

Mike Eberhart said...

Glad to be "interesting" :)
Not sure what exactly qualified us, but so be it. Here's hoping I can keep my blog interesting to anyone that reads it too.

Anonymous said...

You and your wife work hard at making better tasting products than we have to (pay through the nose) buy. Then you have put together cook books and I am so new to all this, heck I hated to cook and bake until I realized it was because everything made me feel bad and now I make things that don't make me feel bad. I admire you and your wife and that makes you interesting in my book.

Mike Eberhart said...

Thanks much Lynnn... your comments always keep us inspired to produce more products to help out the Gluten-Free, Wheat-Free, Celiac Disease population (of which I am included).

I am glad others can enjoy the fruits of our labor, and of your labor as well, now that you are getting into the baking thing again.

I was as sick of paying for those overpriced GF foods (commercial versions) as you I'm guessing. And, most just were not very good. My sister was just ranting about how she spent (or, wasted that is) quite a bit trying a couple pre-packaged gluten-free ginger snaps up in Montreal, and how they were both such an absolute disappointment. So, here's hoping we all "raise the bar" for gluten free foods and such!

Anonymous said...

Raising the bar...Amen to that. I agree with your sister. The only baked goodies I have found that I enjoy have been put out by Pamela's Products. Keep the good stuff and blogs coming. Have a good day.

Anonymous said...

Love hearing all the comments from everyone. Can anyone tell me where I can purchase English Muffin Rings? I would love to make good hamburger buns and English Muffins. Thanks in advance!

Mike Eberhart said...

I am not familiar with English Muffin rings, especially gluten free ones. It's been ages since I had an English Muffin. Sounds good.

Hopefully someone on here will know the answer about those things. Regards.

Anonymous said...

Hey Mike...

About English Muffin rings...try a better cookware store. I think I got mine at Williams and Sonoma. I made my own using HD foil. Still have them. I was trying to make hamburger buns.

About the dba...found a solution? This works in most places...go to your county and register it. That gives you the paperwork you need to open an account in that name, or add it to your existing business account (always a good thing to know your bank manager!).

I've started the registration process and not finished it (publication). The initiation gives you what you need for the bank, and 30 days to decide finish the process.


Clara said...

ohmigosh, THANK YOU, THANK YOU, THANK YOU for this recipe! I am Gluten, Dairy, Soy, Yeast, Walnut and Pork intolerant and have had the HARDEST time making good bread with the gluten/yeast intolerances. I made this recipe with oat milk, canola oil, sweet rice flour instead of glutinous rice flour (I read somewhere that they work the same) and regular buckwheat flour instead of light (because I already had it on hand) and this is BY FAR the best bread I have made since going free on all the allergies. I am BEYOND thrilled to have this recipe in my book and will use it again and again.


Mike Eberhart said...

I am so glad you enjoyed that recipe and the bread! And yes, glutinous rice flour is just another name for sweet-rice flour. I need to post some more dairy-free variations of things on our Gluten-Free Recipes Library page, as I have some around here and just get so busy with other things.

But, until then, now that you see what works, you can probably come up with some nice variations of your own too. I love experimenting with variations, and hopefully you have fun with that too. I especially like the simplicity of baking soda/powder for leavening in breads (I use yeast just for *flavor* most of the time I bake, as I have not the patience for yeast to rise all the time. he he).

Thanks for commenting and stopping by. mike

Anonymous said...

I have a few auto-immune diseases & I'm trying to eliminate gluten & sugar from my diet. However, for a long time I've not been able to eat rice products regularly, it gives me terrible abdominal pains if I have it more than as an occasional treat. What would you suggest I try instead of rice flour to give me similar results in recipes? Its almost impossible to avoid in GF products.
Thanks for your help,

Unknown said...

Can I use substitute rice/hemp/almond milk for soy?

Mike Eberhart said...

GF lover: I have not tried soy milk, but I would expect it to behave quite similarly. I am pretty sure a relative of mine made this using soy milk; either way, I would expect it to work. Enjoy.