Recipes for bread with the addition of rice flour. Rice bread in a bread machine

Bread made from rice flour is quite unusual, or rather, unusual. Unusual white dough. Dryish and brittle structure of the finished bread. We can say that this is bread for an amateur, but for someone this bread is a necessity due to gluten intolerance.

This is not to say that rice bread is tasteless, no! It is very tasty, especially on the first day after baking, like any other pastry. The bread has a peculiar aroma from rice flour, so in the process of kneading the dough I decided to flavor it by adding fragrant thyme. I think Provencal herbs would be good too.

I kneaded the dough in a bread machine, and baked bread in the oven with small loaves and a small cake. But you can bake one loaf by increasing the baking time.

Let's prepare the ingredients.

Prepare thyme: tear off the leaves from the stem and chop them a little with a knife. The stems themselves are not needed.

In the bowl of the bread machine (hereinafter referred to as HP), we load all the products, except for paprika and thyme, following the instructions of the device. In my HP model, liquid ingredients are loaded first: water, vegetable oil, egg, then salt and sugar, flour and dry yeast.

We turn on the program for kneading yeast dough. This process will take 1 hour 30 minutes.

After about 10 minutes, the HP will beep, which means that you can add additives to the dough, at this point add paprika and thyme.

This is what the dough looks like at the end of the fermentation process. It has increased in volume quite a bit, it cannot be stretched like wheat flour dough, because there is no gluten in rice flour.

Forming rice flour dough will be easier if you grease your hands with vegetable oil. We lay out the dough in forms, filling them to 2/3 of the volume. Cover and leave in a warm place for 20-30 minutes, but for now turn on the oven to warm up to a temperature of 200-205 degrees.

During this time, the dough has slightly increased in volume and looks more airy. On some loaves, I tried to make cuts, but I got more dents.

Bake rice bread in a preheated oven until cooked. The small loaves took 22 minutes to bake, the flatbread took about 27 minutes. The finished bread will become a pale golden color, small cracks will appear, and it will increase in volume quite a bit.

We let the bread lie down in the molds for 5-10 minutes, then completely cool it on a wire rack.

Rice flour bread should be cut carefully and preferably with a serrated bread knife, so the bread will not crumble too much.

Let me suggest an idea: cheese and avocado sandwiches.

Bon appetit and good health to you!

A delicious bread with rice porridge, seeds and wheat flour can be baked in a bread machine. Crispy golden crust and incredibly tender crumb - this is how you can describe this bread.

I always cook porridge in the morning, we respect it very much. I usually cook, but I do not cook completely in milk, but in half with water. This is the kind of milk porridge I have left in a small amount, and so that the good does not disappear, I decided to bake bread with rice porridge.

But what if you do not have cooked rice porridge? It can be replaced with any other porridge, be it corn porridge, wheat porridge or. The main thing in this case is to observe the proportions when laying products in the bread machine. And here are the ones that I adhere to when cooking porridge in the Panasonic 10 multicooker.

Porridge for bread should be viscous enough, then the bread will turn out to be successful.

What you need for rice bread:

130 g rice porridge
1 egg
2 table. spoons of sugar sand
230 ml water
1 tbsp sunflower seeds (can be roasted)
460 g flour
1 1/3 tsp dry yeast
1 tsp salt
2 table/l powdered milk

How to bake rice bread in a Philips 9046 bread machine

If I baked bread with rice porridge in a Philips bread machine, this does not mean that it cannot be baked in a bread machine of another company. You can, just choose the mode that is similar to the one on which I baked rice bread. And I chose mode No. 2 “Quick baking white bread”, it lasts, taking into account my settings, 2 hours 55 minutes. It turns out that this baking mode is a whole hour shorter than “White Bread” or “Basic Mode”, as it is called in bread machines from other companies.

Pour all the water into the bucket of the bread machine, immediately add salt and sugar, beat in an egg, put rice porridge and sunflower seeds.

As you can see in the photo, I didn’t shake the egg beforehand, this is extra labor, the bread machine itself will stir everything as it should.

Sift the flour, thereby ridding it of possible debris and saturating it with oxygen necessary for fermentation.

Pour the prepared flour and yeast to the rest of the ingredients.

1. Insert the bucket into the bread machine until it clicks
2. Close the lid
3. Select the second program "Quick White Bread"
4. Select weight in 750g
5. Choose a dark crust
6. Turn on START.

The components will immediately be mixed together, then proofing, mixing again, proofing again and, in the last hour, directly baking the loaf.

Remove the finished loaf from the bucket, put it on a wire rack so that it cools evenly on all sides.

Cut the cooled bun with rice porridge. As you can see in the photo, the bread was a success.

Good luck with your experiments when baking bread with porridge.

White bread with millet porridge in a bread machine

Exactly according to the same recipe, I baked bread with millet porridge in a Philips 9046 bread machine.

I always cook for breakfast, sometimes there is something left, here are the remains of morning porridge and went into baking bread.

As a rule, those people whose body is not able to process a protein called gluten restrict themselves in nutrition in this way. Recently, however, there have been many fans of the gluten-free diet who simply want to lose weight. This is actually a very effective way to quickly lose weight. It is not entirely justified from the point of view of medicine, but it is quite effective.

What Not to Eat on a Gluten-Free Diet?

Grain products should be categorically excluded: rye, oats, barley, wheat. With special care, you need to treat the use of bread, cereals, pasta, semolina, which contain gluten. Never even use malt. I would like to note that the simplest products, which, at first glance, do not contain grain components, can often contain gluten protein. For example, sweets, sauces, meat and dairy products, canned food and drinks. And therefore, when making a purchase, it is very important to read all the inscriptions on the goods.

What kind of grain products can be eaten with a diet?

Not all grains contain gluten. So, you can use those that do not contain protein. These products include: rice, buckwheat, corn, amaranth, millet and absolutely all legumes.

Of course, sticking to a diet is not easy. Not only are they not sold in all stores, you also need to take into account the fact that they are not cheap.

gluten free bread

If you are on a diet, then naturally you should eat gluten-free bread. In general, many products will have to be forgotten. Particularly painful people, as a rule, endure the need to give up bread and bakery products. In principle, you can buy gluten-free baked goods in supermarkets, but consumers often complain that they are so bland that it is often simply impossible to eat them. But on a diet, you really want something tasty, fragrant and crispy. In addition, factory bread is prepared with many preservatives that are needed to maintain the freshness of the product.

However, the issue with baking has a fairly simple solution. At home, you can make bread from gluten-free flour. Baking is much tastier than purchased in stores.

Gluten free flour

Homemade dietary bread is prepared on the basis of gluten-free flour. Surely many housewives will want to try cooking a new dish. If you are forced to diet for health reasons, then the first product that should be in your diet is gluten-free bread. Recipes for making such pastries are given in our article.

You will find that they are completely simple and you can use them if necessary. First of all, you need to come to terms with the fact that wheat, and at the same time rye flour, will be completely excluded from the diet. Pastries can be prepared on the basis of a special mixture without gluten (including bread). Of course, such flour is a little unusual for a person, but products from it are very useful. In our case, this is the most serious argument.

The nuances of cooking

1. Gluten-free flour has its own characteristics. When working with it, you will need a much larger amount of water than when using wheat flour.

2. Ready bread has a feature - it dries quickly, and therefore it is cut as needed.

3. When kneading, the dough comes out very sticky, and it does not hold its shape at all, and therefore it is very convenient to bake gluten-free bread in a bread machine. This is generally the easiest and most convenient option for housewives.

Gluten free bread in a bread maker

Recipes for making such pastries are now quite popular. There are a considerable number of them. Gluten-free bread can be made with both yeast and sourdough.

Which bread is gluten-free, which flour you prefer, with yeast or sourdough is a matter of your taste. It makes sense to try all the options, then to choose the most suitable one for yourself.

So let's cook gluten-free.

Ingredients:

baking mix (gluten-free) - 0.5 kg;
corn flour - 50 g;
1.5 cups of liquid;
a teaspoon of salt;
oil (preferably olive) - 2 tbsp. l.

Cooking process

The reason for this is that they greatly facilitate the work of housewives, and baking with their use is always excellent. Gluten-free products are no exception. Cooking them in a bread machine is much easier than in the oven.

Many models of modern devices are even equipped with a special program - "Gluten-Free Bread". If your assistant does not have such a regimen, then do not despair. In such cases, knowledgeable housewives use the program for making cupcakes.

So, our yeast-free bread recipe is based on the use of sourdough. All the ingredients are placed in the tank, after which the starter and water are added. Next, the bread machine kneads the dough. This will take approximately fifteen minutes. The dough will rise for about an hour. The baking process itself takes no more than forty-five minutes.

How to make sourdough

Earlier we mentioned sourdough for making yeast-free bread. It is quite easy to prepare. To do this, you can take corn starch as a base, pour it with water (four tablespoons), and add sugar and lemon juice. In fact, the sourdough is ready. Next, you need to put it in a warm place, you can even to a hot battery, this will speed up the fermentation process. A day later, the workpiece is “fed up” by adding water. A day later, bubbles will appear in the sourdough. This means that the product can already be used. When there is a lot of sourdough, a few spoons can be placed in a jar in the refrigerator and used next time for baking. It's pretty convenient.

Buckwheat bread

Gluten-free buckwheat bread is very good and nutritious. To prepare it, you can use a special gluten-free buckwheat mixture.

It contains the required amount of magnesium and iron, vitamins B2 and B1, as well as amino acids.

Ingredients:

a pack of buckwheat mixture (0.5 kg);
yeast - one-time packaging;
sugar - 35 g;
vegetable oil - 35 g;
a teaspoon of salt;
water - 0.6 l.

We put the yeast in the bucket of the bread machine, add the mixture of buckwheat, salt, butter and sugar. Lastly, add water. Baking should be done using the gluten-free setting, if available. If it is not available, you can choose another program.

Rice bread in a bread machine

It is very good to cook rice gluten-free bread in a bread machine.

Ingredients :

rice flour (fine grinding) - 0.2 kg;
potato starch - 0.2 kg;
kefir - 110 g;
one egg;
water - 120 g;
butter - 3 tbsp. l.;
a tablespoon of sugar;
yeast - 2 tsp

All ingredients are placed in the bread machine. The desired program is selected. Everything, it remains only to wait for the finished bread.

Gluten free mixes

Those people who are forced to diet should eat gluten-free products. Of course, their range is not so wide, but nevertheless they are. True, and the prices for them are higher than for ordinary ones. As for pastries and bread, they can be made at home. As you can see, there are plenty of recipes to choose from.

For the preparation of such products, you can use special ready-made mixtures. This will make the task easier, you do not have to mix flour with starch. Everything has already been done for you. There are gluten free pancakes. But keep in mind that such products sometimes contain soy components. Nevertheless, with their help it is quite easy to bake not only buns and bread, but even pizza. And this is important for many people who cannot afford to use ordinary flour products.

Buckwheat bread on kefir

Any bread maker can handle the preparation of gluten-free buckwheat bread.

Ingredients:

buckwheat flour - 270 g;
rice flour - 130 g;
quick yeast - 2 tsp;
a tablespoon of oil;
kefir - 320 g;
a tablespoon of sugar.

Kefir in this recipe can be easily replaced with water or milk. However, the crumb of bread on kefir is very airy and does not crumble at all, and there is a pleasant sourness in the taste.

Pour all dry ingredients into the bread machine. Then add kefir. You can even put a piece of butter. Next, choose the desired program and calmly go about your business.

cornbread

Ingredients:

corn flour - 135 g;
potato starch - 365 g;
a teaspoon of salt;
one egg;
a teaspoon of sugar;
milk - 5 tbsp. l.;
quick yeast - 45 g.

Cornbread is very tasty.

Bread with raisins

Ingredients :

corn flour - 230 g;
raisins - 130 g;
potato flour - 60 g;
yeast (fresh is used for this recipe) - 30 g;
warm water - 60 g;
baking powder;
a teaspoon of salt;
a tablespoon of oil (vegetable);
a tablespoon of sugar;
one egg;
half a glass of milk;
cottage cheese - 120 g.

soy bread

Ingredients:

a glass of milk;
three eggs;
a glass of soy flour;
oil (only vegetable) - 2 tbsp. l.;
a glass of starch (corn, rice, potato);
yeast;
salt;
seasonings.

Additives for baking

To prepare delicious gluten-free bread, you can safely use a variety of additional ingredients. Very often, sunflower seeds, flax seeds, pumpkin seeds are put in baking. They give new flavors.

In addition, you can use herbs by adding them to the dough. In general, feel free to experiment, changing and supplementing recipes with new components, spices. The only condition is that all supplements used are gluten-free. If you want to lose weight, then you can use gluten-free dishes.

For several (two) months now, I have been deliberately avoiding gluten products. The doctor gave me a referral for a blood test for IgA antibodies to transglutaminase, but the test was negative. So she didn't believe me that I had an intolerance, but she said, "Whatever the child would enjoy. You don't actually have celiac disease, but if you really want to, you can eliminate gluten from your diet." I poked her nose at an article about non-celiac gluten intolerance, but she shrugged. I had an idea to do a blind double test on a sample of one of me for gluten, but to be honest, it's broken. I already see for myself that even if I eat a little soy sauce, in which the cat cried flour, then for several days it seems like they cut me across with a blunt saw from the inside. And when we returned from Italy, where we ate pizza and pasta heartily, I writhed in agony for several weeks.

At first, I was terribly hungry without bread, so I baked gluten-free cookies, muffins, and pies non-stop. They are excellently obtained from almond flour, which, moreover, is rich in useful substances. But very expensive. The cheapest gluten-free flour is rice flour. You can also bake from it. It contains almost no nutrients and it has a high glycemic index, which is also not ice for me. And from the sweet I began to stir up in the end. I needed something to spread pate and eggplant sturgeon caviar on. I used to buy gluten-free bread from the store from time to time. Of all the brands I've tried, the only edible one is Schär, and it's also the most expensive. When a toad strangled me, I began to try to bake myself. The first timid attempts to make gluten-free bread gave inedible results. Moreover, in a panic, I also excluded yeast from the diet. And on one soda only cupcakes are obtained. Now the bread is so delicious that even JY sometimes eats it.

So, I share valuable knowledge. Since the post is long, I divided it into several categories, you can read only what you need.

bread maker
I make bread in a bread machine because gluten-free dough is much stickier than wheat, and I'm not a big fan of kneading dough by hand. And the bread machine itself kneaded, baked itself. And you don't have to wash extra dishes. I bought an almost new bread maker on leboncoin for 30 euros with a "gluten-free" mode, but, by and large, it is not needed. It is better to buy a programmable bread machine, but you can even the simplest one, which has the “dough kneading” and “baking” modes. In theory, the same recipes can be baked in the oven.

The most important thing in a bread machine: INSERT THE SPATULA BEFORE PLACING THE PRODUCTS! * Knead the dough for half an hour (I have a program called "pizza dough"). Then let it stand at room temperature until it rises about twice - up to a maximum of half a bucket. It will not rise to the height of a bucket, because gluten-free dough rises worse than wheat. Depending on the weather conditions in your kitchen, this can take from an hour to three. And then put to bake for an hour or two (my program is called "bake"). The baking time depends on the moisture content of the dough, and this is one of the technical problems that I have not yet figured out very well. Right now my dough is about as thick as this:

The result, IMHO, is rather dry:

Often in recipes you can find a recommendation to sift the flour so that it has more oxygen, which the yeast seems to need. I have not noticed a difference if I thump the flour with a glass or pass it through a sieve first. IMHO, the bread machine kneads so long and thoroughly that the dough is full of oxygen.

coffee grinder
In principle, all types of gluten-free flour can be bought ready-made. But sometimes it turns out cheaper or easier to grind food in a coffee grinder. For example, sunflower seeds, dry chickpeas / peas, millet can be bought almost everywhere, and you will have to run for flour from them. And flax seeds are much more sticky if ground just before cooking. So I also bought a coffee grinder.

Ingredients
Here is the most interesting. On the Internet you can find many recipes, the number of ingredients in which can easily reach up to twenty. The first time I opened these recipes, meditated and closed them back. In fact, the simplest bread can be baked from six basic ingredients:
1) water - 350 grams
2) olive oil - a tablespoon
3) dry yeast - sachet
4) rice flour - 300 grams
5) starch (potato, corn, tapioca - to choose from or in a mixture) - 150 grams
6) salt - 1 teaspoon

The ingredients are listed in the order in which you put them in the bread machine. In my bread maker, all the liquid ingredients are added first, then the dry ones. The most important thing in a bread machine: INSERT SPATULA BEFORE PLACING PRODUCTS!* If the yeast is not dry, it is advised to put it in a hole made in the center of the flour. Salt put as far as possible, preferably in a corner, so as not to interfere with the yeast at first. Often in recipes you can find a recommendation to sift the flour so that it has more oxygen, which the yeast seems to need. I have not noticed a difference if I thump the flour with a glass or pass it through a sieve first. IMHO, the bread machine kneads so long and thoroughly that the dough is full of oxygen.

Ratio water and flour is a difficult question. When I tried to add more water, the bread came out very wet, I had to dry it out in the toaster. But he was sticky. When I put in less water, the bread still didn't fully bake inside, even after two hours of baking. But in addition, it crumbled a lot and was difficult to eat. Everyone must decide this question for himself through trial and error.

Olive oil necessary for the smoothness of the dough, and so that it does not stick to the mold.

Pro flour - a separate section.

Yeast necessary for the bubbiness of the dough. I tried to cook without them - with soda or eggs, but the bread turned out to be very dense and heavy and chewed with difficulty. There is another option to grow yeast if you do not trust store bought ones. More details - in the section "Sourdough".

Starch added for airiness and friability of the dough. In different sources, it is advised to put it as much as flour, or half. I chose the 2 to 1 option for myself - 300 grams of flour, 150 grams of starch. It seems that tapioca starch is the most useful, I don’t know why. Potato - the cheapest. I've used different ones and the taste is the same.

Salt - they write that it is a necessary ingredient to stop the growth of yeast. I add it for flavor, even sometimes two tablespoons, because in gluten-free bread there is no such problem as "dough risen too much". I think to try adding it at the very last moment of stirring so that the yeast works longer and the bread rises more.

Flour
Rice flour is not only the cheapest, but also the most neutral. It doesn't have any distinct taste. Part of the rice flour can be replaced with another to get a different flavor of the bread.
If you put just a little buckwheat flour - 50 grams - then the bread will be dark in color and taste like rye or whole grain. Buckwheat is almost not felt. If more, then a strong taste of buckwheat, and I don’t like such bread.
I liked it very much millet flour. And she's helpful. Gives bread a yellow color.
corn not bad at times, but it quickly becomes boring. In addition, it contains few useful substances. It is inexpensive, you can add a little. Gives bread a yellow color.
Flour sorghum I didn't like it at all. Gives bread a yellow color.
From ground pumpkin seed flour mixed feelings. If you put a little bit (50 grams) - then ok. If more, then a very strange taste. Gives bread a dark color.
From almond flour, I tried to make savory English muffins. I did not like. It makes excellent desserts, but it has too much nutty flavor in bread.
At purchased bread from chestnut flour it tasted good. I probably put too much in the homemade bread and I didn't like it.
From coconut flour I did only desserts. You have to be very careful with it, because it sucks up water like a sponge. If you do not add water, then the products are so dry that they are difficult to swallow.
linen flour is very viscous, and by itself cannot be used for cooking. It needs to be added as a binding agent.

My favorite mix is rice/millet flour for white bread and rice/buckwheat flour for dark bread.

There's also a bunch of flour that I haven't tried yet. Chickpea flour seems reasonable to me, especially since I really love all bean flours. It is rich in protein and minerals. I'm thinking of buying dry chickpeas and grinding them in a coffee grinder. I'm skeptical about soy flour. I have not tried amaranth flour, and did not come across. Quinoa has a specific taste, I suspect flour does too. Perhaps it should be put in moderation.

Often in recipes you can find a recommendation to sift the flour so that it has more oxygen, which the yeast seems to need. I didn't notice a difference if I churn the flour in a glass into a bread maker or put it through a sieve first. IMHO, the bread machine kneads so long and thoroughly that the dough is full of oxygen.

Gummy Substances - Gluten Replacement
Wheat flour is very sticky, which is not the case with gluten-free flour. Therefore, if you make bread from those basic ingredients. what I brought, it will crumble very much when cut and eaten into crumbs. To avoid this, a bunch of different exotic and not so products are added to the recipes.

Flax seeds - the easiest. You can also buy them already in the form of flour. I grind in a coffee grinder. A little, 25 grams, maximum 50. Pour in water, let stand, it turns out gruel. Subtract the amount of flour and water used from the total weight of flour and water.

chia seeds - more exotic. You can grind them up, or you can bang them like that. It's also best to pre-soak.

Can add eggs but I don't add .

Guar gum. Works great. The dough is sticky, similar to wheat. But it worried me. Is it not the same gluten, only in profile?

Xanthan gum. Same.

Locust bean gum - have not tried.

Psyllium husk - have not tried. Like fiber should swell and stick together.

apple fiber . Rubbed an apple on a combine. It stuck a little.

Vegetable fiber. Also, to increase the viscosity in many recipes, it is advised to add grated vegetables - zucchini, carrots, pumpkin, celery. Since I often press vegetable juice, I have a lot of pomace left. I don’t know if vitamins remain in it, especially after cooking, but vegetable fiber is good for digestion.

Opara
In some recipes, it is advised to first knead the dough - a small part of water and flour (100/100 grams) with yeast and a spoonful of sugar, and wait ten minutes until the yeast starts to work, and then add all the other ingredients. It seems that the dough rises better. I didn't notice any difference with Quick Bookmark. You may have to wait longer than ten minutes.

Leaven

If you don't trust commercial yeast, or if you want a more complex, sour bread flavor similar to rye, you can make your own sourdough. There are many different complex and not very recipes on the Internet. The simplest: add the same weight of water and flour every day. Do not forget to close the container, you can cover it with cling film, otherwise flies will fly in.

Since yeast lives everywhere, they will start to multiply by feeding on flour. The air is also full of lactic acid bacteria. First it will smell like acetone, then fermented fruit or wine, and fruit flies will fly in. After about a week or two, the dough will smell like dough and begin to bubble and rise. I added about 50 grams of water and flour every day (some even advise twice a day), but very quickly this thing got out of a liter container, because it also grows up. It is necessary to either take a large container, or divide it into two containers, or now I have restarted the process and try to put a smaller one.

When making bread, replace some of the water and flour with sourdough. For example, if you put 300 grams of sourdough, subtract 150 grams of water and 150 grams of flour from the recipe. Feed the rest of the starter again with flour and water, and put the refrigerator. It seems that she can live there indefinitely (I have not tried it), if once a week she is given flour and water. Before cooking bread, take it out of the refrigerator, add flour and water, and let it grow for 12 hours. In a bread maker, it is advised after kneading to let the dough rest at room temperature until it doubles in size - this can take from three to eight hours.

I liked the taste of this bread much more than yeast bread.

Additional Ingredients

If you've already mastered the kung fu of the first gluten-free bread, there are more tips on how to complicate the recipe to get closer to perfection.

Some recipes advise you to put a spoon Sahara into the ingredients so that the yeast grows more actively. I didn't notice any difference with or without sugar.

For taste and increase the usefulness of bread, you can add sunflower seeds, sesame seeds, cumin, pumpkin seeds, whole flax seeds .

It seems to be vitamin C improves yeast performance and dough stability. Have not tried.

Some recipes advise adding more soda for the airiness of the dough. I didn't notice a difference, but I need to take a closer look.

Vegetable fiber. Also, to increase the viscosity in many recipes, it is advised to add grated vegetables - zucchini, carrots, pumpkin, celery. Since I often press vegetable juice, I have a lot of pomace left. I don’t know if vitamins remain in it, especially after heating, but vegetable fiber is good for digestion.

That, in fact, is all that I wanted to tell about the war in Vietnam. If you have additions, questions, recommendations, I am open for communication.

* what i always forget to do

An inborn predisposition leads to the manifestation of celiac disease - the rejection of gluten in food. It manifests itself in the form of allergic reactions, problems of the digestive system. A rigid diet with the use of gluten-free bread minimizes the destructive effect on the body.

Today we will talk about ways to fight the disease, outline the range of allowed and contraindicated products, and share our culinary experience.

Gluten free bread - what kind of animal is it?

In bakery products, flour from the Cereal family is used, rich in natural protein - gluten. The scope of its application is great: pasta, fresh pastries, products of meat processing plants, even medicines.
Gluten-free bread is baked at home, on a mass scale. The main advantage of such food is harmlessness to the body of a patient prone to celiac disease.

Buckwheat, rice and corn flour do not contain the ill-fated protein, so they are used to make specific breads.

It's important to know!

The percentage of gluten in rye bread is small, but such a product crumbles a lot, and a couple of days are allotted for its use. Therefore, mass-produced recipes often use a mixture of rye and wheat flour.

What is gluten

Gluten or gluten is a general term for a variety of storage proteins, the maximum content of which is recorded in the seeds of cereal plants.
Italian Cesare Beccaria succeeded in isolating gluten from grain flour for the first time.

The composition of most breads consists of 10-15% of the above-mentioned protein, which makes the products more airy, softer and more palatable.

Making gluten-free bread is somewhat more difficult, because the source material is devoid of the physical properties of protein - when wet with water, its structure becomes elastic, pliable, sticky.

In the baking business, it is known as a preservative that improves the palatability of the final product and its shelf life.

The daily norm of gluten is from 10 to 40 grams. Exceeding this threshold is fraught with consequences, the nature of which depends on the individual characteristics of the organism.

The benefits and harms of gluten

Experts cannot agree on the effect of gluten on the human body. Hence the difference in opinions and interpretations.

Benefit:

Gluten-free bread is poor in vitamins B and D, iron and magnesium.
Gluten is an important storage protein, the daily norm of which is up to 40 grams.

Among the negative factors are:

Protein does not dissolve in water, it "sticks" to the walls of the intestine. In the long term, this leads to a decrease in the digestibility of food.
Abundant consumption of bread and confectionery is fraught with weight gain, problems with the cardiovascular system.

Gluten-free bread is invaluable for following the principles of a healthy diet. For people with congenital intolerance - the only chance to consume a vital product.

Gluten Free Bread Recipes

There are hundreds of recipes on the Web, but we have selected the most attractive of them.

The following ingredients are enough for one 28 x 10 cm loaf:

buckwheat flour - 250 g;
rice flour - 150 g;
ground corn - 100 g;
a tablespoon of instant yeast;
flax seeds - 2 tbsp. spoons;
pumpkin seeds - less than half a drinking mug;
table salt - 1 tbsp. a spoon;
sugar powder - 1 tbsp. a spoon;
water - 500-700 ml.

Cooking

For ease of understanding, we break the procedure into several points:

Sift flour first, mix dry ingredients.
Pour half a liter of water into the resulting mixture, begin to knead. Gradually add another 30-50 ml., The required amount of water is difficult to determine, since the moisture content of the flour itself can vary.
Mix until smooth.
We put the product in a warm place for 30-40 minutes, where the dough increases several times.
We cover the mold for cupcakes, of the agreed size, with parchment, for convenience, you can grease it with oil.
We spread the dough on the surface, let it re-take the desired shape (20-30 minutes).
We put the form in the oven heated to 220 ° C. We bake our gluten-free bread for 50 minutes, if the top burns, cover it with aluminum foil.
After the allotted time, we take out the product and bake for another 10 minutes without a mold.
Cool the gluten-free buckwheat bread on a wire rack.

Required Ingredients:

ground corn - 500 g;
powdered sugar - 2 tbsp. spoons;
Provence herbs - 2 tbsp. spoons fresh or dry;
salt - 1 tbsp. a spoon;
flax seeds - 80 mg;
milk or water - 650 ml;
dry yeast - 2 tsp.

Cooking

We grind flaxseeds in a mill, preheat milk or water in a saucepan.
Dry ingredients must be mixed, gradually adding liquid.
It is necessary to knead the shape of the ball, leave it to rise for 45 minutes, cover with a lid or other vessel.
Knead the dough again, leave it for 30 minutes.
Preheating the oven to 220 ° C, we send our bun on a baking sheet.
Gluten-free cornbread takes about an hour to cook. Readiness is checked by a dull sound when hitting the bottom.
We cool the finished product.

We will need:

ground rice - 400 g;
fast yeast - 2 teaspoons;
boiled rice - 150 g;
salted warm water - 300 ml;
banana - 3 pcs;

Cooking process:

Bananas are peeled, kneaded with improvised means.
Knead the dough from the dry ingredients, add the banana pulp.
We cover the baking dish with parchment paper, moisten it with olive or sunflower oil, spread the dough.
Bake gluten-free rice bread with banana for about 40 minutes.
We take out and cool the resulting product.

Modern baking equipment

How to bake gluten-free bread in a slow cooker?

The answer to this question will be the following recipe.

Ingredients:

rice flour - 300 g;
active yeast - 2 teaspoons;
egg - 1 pc;
water - 200 ml;
milk - 150 ml;
salt - 1 teaspoon;
olive oil - 1 teaspoon.

Cooking process:

Mix preheated milk with yeast and sugar.
Knead the dough from rice flour, eggs and the previously obtained mixture.
Add water, mix thoroughly until smooth, get rid of lumps.
Grease the bowl with olive oil.
We put our mixture there, give it a uniform shape.
We put the bowl in the slow cooker, wait up to half an hour until the dough rises.
We select the baking mode on the device and wait for cooking.
After a 10-minute wait, carefully remove the finished gluten-free bread.

We use a bread machine

Let's make gluten-free rice bread using corn starch or potato starch.

We will need:

rice flour - 200 g;
starch - 200 g;
kefir - 100 ml;
water - 120-150 ml;
chicken egg - 1 pc;
vegetable oil - 3 tbsp. spoons;
powdered sugar - 1 tbsp. a spoon;
quick yeast - 2 tsp

We mix the components in the following order:

Add water, kefir, oil and sugar to the container.
Mix liquid with dry ingredients: flour and starch.
We select the baking mode, we wait for the end of cooking.
Take out the bread and let it cool.
Can be used!

The natural component is used as an alternative to instant yeast. Gluten-free bread is prepared identically to the previous recipes.

Your attention to the process of creating sourdough.

Components:

cornstarch - 2 tbsp. l.
water - 3-5 tbsp. l.
powdered sugar - 1 tsp
lemon juice - 1 tsp

Cooking:

Starch is mixed with water and other ingredients.
We keep the container warm so that the gluten-free sourdough for bread grows.
After two days, add a similar amount of starch and liquid.
We feed the mixture twice a day until it begins to bubble, smell tart.

It's important to know!

For half a kilogram of flour, there is 1 cup of natural sourdough. The finished ingredient keeps well in the refrigerator.

Bakery products

A gluten-free dessert will require:

nut butter - 2 cups;
powdered sugar - 2 cups;
chicken egg - 4 pcs.;
chopped chocolate - 2 cups;
chopped nuts - 11/2 cups.

Cooking process

Preheat the oven to 175°C. Lubricate the baking sheet with oil.
Mix all the above ingredients with a tablespoon, give shape. Lay out on a container.
Baking is ready after 10-12 minutes, until golden brown.

Life without gluten is not as difficult as it might seem at first glance. Culinary diversity allows you to enjoy familiar foods without compromising your own health.