Tom's Gluten Free Bread Recipe

 Dough

 Pat down and make smooth

 Ready to rise

Baked, cooled and slicing for freezing

Tom's Notes:

I have been making gluten free products for about 6 months. I have regularly been making regular wheat bread for about 6 years. In the beginning, I tried to equate gluten free bread with wheat bread. I had to frame my brain to think "flour" - hence; gluten free bread is a bread made with ingredients that produce a bread product that does not have gluten in it - it is that simple.

Other authors on the subject will also add that the gluten free flours come with challenges from supplier to supplier. Personally, to find flours that are substitutes for wheat grains (without gluten) that can produce a stable product that taste good is basically the quest. I believe science hasn't caught up with the desire to make alternate products and the challenges will always remain - in other words, you may always see ups and downs in making the breads; however, you will find that if baked through, no matter how the bread turns out, it will be edible and even pretty tasty.

The old stand by wheat is easy, has good texture, tastes good, is repeatable and predictable. Wheat based products come with previously unknown health issues that only recently have been understood - ref: see YouTube videos titled "Wheat Belly" to get the idea why. Hence, the desire for an alternate to wheat based products.

For those practicing Arbonne's 30 Days to Fit (see Kathe for more information), much of the program includes cutting out certain foods and replacing them with others. The health results are dramatic. The challenges that most experience with the 30 Days to Fit program is replacement foods mainly in the bread area. Most alternative store bought gluten free breads are rare, expensive and lack taste.

The following bread recipe was acquired from a gluten free bread class I took and the recipe was modeled from New York chefs who were challenged to come up with a recipe - I think the recipe is good but to me, gluten free baking is not about a recipe, I think it it is mainly about a selection of ingredients and the process used to get the best results:
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Gluten Free White Bread Recipe - yields 1 loaf
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Recommended Equipment:

Weight Scale
Standup mixer with a dough hook
Spatula
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Ingredients:

Water (warm; 90-100 degrees F) - 3/4 cup +3 Tbsp.
Olive Oil - 1/3 cup
Apple Cider Vinegar - 1 tsp.
Eggs (room temperature) - 2 each
Honey - 1/4 cup
Instant Yeast - 1 Tbsp.
Gluten Free All Purpose Flour - 2-3/4 cups (.75 lbs)
Sea Salt - 1-1/2 tsp.
Xanthan Gum - 1 Tbsp.
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Preheat oven to 350 F
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Directions:

1. In a mixing bowl combine the warm water, olive oil, cider vinegar, eggs, and honey. Stir in the instant yeast.
2. In separate bowl or container combine the gluten free flour, salt, and ax than gum.
3. Add the dry ingredients to the wet ingredients. Stir vigorously (or use the standup mixer) for a minute or so, until all the dry ingredients have blended well and the mixture is smooth.
4. Immediately scrape out the bowl into a bread pan that is sprayed with nonstick cooking spray. Smooth the top of the batter with wet fingers or a wet spatula.
5. Let the dough ferment for 30-40 minutes, until it has risen significantly and reaches the top of the bread pan.
6. Bake for 60 - 70 minutes, until it is fully baked. A digital thermometer should read 190 degrees F. when the bread is baked through.  It should be very dark brown crust.
7. Once the bread is baked, gently remove it from the pan and cool on a wire rack.
(End of recipe)
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Tom's Additional Notes:

1. I use a mixer because this batter does not stir like normal batter and it doesn't knead like normal bread dough. Gluten free dough is very mastic and sticks to everything. It stiffens up when mixed and is hard to stir. I also let the mixer work for 5 minutes scraping the sides often. I do notice a change in state between beginning mix and ending mix.

2. I do not use my fingers to smooth out the batter in the baking pan - a wet spatula works much better.

3. I let the loaf rise until it about doubles in a warm oven (115-125 degrees), then I turn the oven up to 400 degrees. Once the oven reaches 400 degrees temperature, I turn the oven down to 350 degrees and start a timer. At 60 minutes, I remove.

4. The loaf does not pop out of the baking pan like a wheat loaf does. Take a table knife and slide it around the sides to insure the loaf doesn't stick. When you are sure the loaf is ready to come out of the pan, slide it out sideways onto the cooling rack. You may need to adjust the loaf to cool upside down; the loaf may collapse as it cools.

NOTE: I did some research on collapsing loaves - it is understood that it is caused by too much water in the loaf either by not baking it long enough or too much water to start or not enough flour. I make 4 loaves at a time and had this problem. I solved it by adding 1/4 cup more flour per loaf. The collapsing still may occur but not as drastic.

5. Wait until the bread completely cools to slice. I use a serrated knife to score the top of each slice and a razor sharp carving knife to finish the slice. I find that I can slice this bread petty thin. Slice all the slices in full.

6. Once sliced, place in a plastic bread bag and put in the freezer. The slices will freeze together. When you want a slice or two, use a table knife to separate a slice. Put in the toaster to bring the slices to life. It takes about double the time to toast a slice of this bread.

Any questions about Arbonne's 30 Days to Fit or this bread recipe, just ask.

Simple Homemade Nut Milk

Nut milks are delicious and can be used on cereal, smoothies or even just to drink.  I make 2 kinds on a regular basis.  Why make it yourself you ask?  I make my own for a few reasons.  One I know what goes into it.  Mine has no artificial anything, no additives, no natural flavorings, no sulfites, etc.  Just plain goodness.  Second, and very important for the family on a budget, it costs a lot less.  Just a quart of almond milk in the store can be $3 or $4.  For a family like us with several teenagers that can add up very quickly.  I can make my own for a quarter of the price. 

You'll want to think ahead on this one a bit.  Nuts need to soak, preferably overnight.  With the exception of coconut which only needs about 30 minutes.  So let's get on with it and we'll talk about almond milk.  Raw almonds can be found in bulk in almost any grocery store.  You'll need 1 cup for every 3-4 cups of milk.  I usually make about a half gallon at a time.  (Remember 3 teenagers!!)

For 3 - 4 cups of finished milk you'll need:

1 cup of raw almonds
4 cups water

Yup that's it.  If you want sweetened vanilla flavor just add 1/8 C of raw honey or Stevia in the raw plus 1 - 2 tsp. of pure vanilla. 

Soak your almonds overnight (8-12 hours).  Be sure they're covered by at least an inch of water, which they will soak up.  After soaking drain off the excess water and place almonds in a blender or vitamix.  Add 4 cups water and blend on high speed for a minute or so.  It will be a little thick/chunky. 

If you use it for smoothies you can keep it just like it is.  If you want a smoother milk, then strain your milk through a cheesecloth.  (If you do this then you can put the almond mixture that you've got in the cheesecloth right in your smoothie or cookie dough or muffin mix).

If you want it thicker, more like a cream, only add 3 cups of water. 

If you want chocolate flavor add 1 tsp vanilla, 1/4 cup raw honey and 1/4 cup cocoa powder.

For coconut milk you'll want organic raw unsweetened coconut flakes. I buy mine from Tropical Traditions online. 

Take 1 cup of flakes and pour hot water over them in a bowl or glass measuring container.  Let soak for 30 minutes.  Pour the entire contents of the bowl into your blender and add 2 - 3 cups more water and blend like crazy.  Then do the same as the almond milk above if you want it smooth or chunky. 

These milks are absolutely delicious, good for you and so easy to make. 

A great way to have good nutrition and save money, too! 

Why I don't use Whey...

Whey is a by-product of making cheese (curds and whey).  For hundreds of years it was thrown out, a yucky thing.  Then someone got the bright idea of dehydrating it and now you find it as an ingredient in baked goods, protein shakes and many other things.  The rise in intestinal problems is mirroring our use of whey. 

There is a new phrase out there – Intestinal Toxemia.  There are so many intestinal problems now from poor nutrition that we now have another new term.

Intestinal Toxemia has three primary manifestations:

Putrefaction, which is caused by bacterial action on undigested proteins. Guanidine, histamine, mercaptans, indol, phenyl, skato, and other organic toxins may be formed as a result.

Rancidity refers specifically to the spoilage of fats. This can actually occur in the digestive tract itself -- not just from the consumption of rancid fats in the diet. The primary concern is that rancid fats promote the production of peroxide free radicals in the body.

Fermentation is caused by the action of bacteria and yeasts on carbohydrates. Excessive gas, increased blood alcohol levels (that's why excess sugar can give you a hangover), and Candida hyper-growth are just three problems associated with intestinal fermentation.

Intestinal toxemia occurs when large particles of undigested food enter the small intestine and colon. Since these parts of the digestive tract were not designed to handle excessive amounts of undigested food, the partially digested food mass becomes a fertile breeding ground for bacteria and yeast fermentation.

Each nutrient degrades in its own unique way. Proteins putrefy, carbohydrates ferment, and fats become rancid due to the workings of intestinal bacteria. These bacteria then produce harmful by-products that damage the intestines, reduce nutrient assimilation, create excess gas and bloating, and lead to persistent diarrhea.

On top of that, mild to intense stomach pains (the result of muscle cramping and excessive gas) accompany this process. Prolonged intestinal toxemia may be a major contributing factor in the onset of Irritable Bowel Syndrome and Crohn's Disease.

For a number of reasons, whey protein can be a major factor in promoting intestinal toxemia.   Whey contains no fiber, which is necessary to keep things moving consistently through the intestinal tract.

Because it is highly processed, whey protein contains no live enzymes to break down the large whey proteins. The human body actually has a hard time breaking down the three primary proteins in whey. Taken together, these problems provide an optimum environment for non-beneficial intestinal bacteria to thrive in.

In addition, whey is very acid forming, which raises the pH of the normally alkaline environment of the intestinal tract, thus favoring the growth of unfriendly bacteria over beneficial bacteria.

So what's the best protein supplement?

We’ve explored a number of aspects of protein, including a detailed exploration of the pros and cons of each protein source.  Let's talk briefly about which protein is best for the majority of people looking to supplement their daily intake. Or to put it another way, for those of you who desire extra protein: athletes, bodybuilders, active adults, people looking to lose weight, seniors, people looking to recover from illness or injury, people who are busy who would rather have a protein shake than go through a fast food window or people looking to rebuild lost muscle mass), what supplemental protein should you use?

The rice/pea protein combination

Rice/Pea protein is my protein of choice. Despite all its benefits, though, rice/pea protein has a problem -- taste and texture. Anyone who has used rice protein supplements can tell you that they pretty much taste awful and have a chalky texture that sticks in your throat. Pea protein has a milder taste, but doesn't blend very well with liquids. That's why you don't see them used very much in protein supplements (except those designed for dedicated vegans.

However the Brown Rice, Yellow Pea and Cranberry Protein from Arbonne International is not only a fantastic protein choice but tastes great, too.  With 23 vitamins and minerals and a complete amino acid profile it is the perfect choice for anyone who wants to supplement with a protein shake.

It’s completely vegan so it avoids all of the problems associated with soy, dairy, whey, and eggs. 

Specifically, it's:

Hypoallergenic

Non-allergenic

Does not contribute to aminoacidemia

Does not contribute to intestinal toxemia

Easy/fast digestion

High protein content – 20 grams of pure, vegan protein

Complete absorption meaning your cells get the nutrition they need

No antibiotics

Non-GMO

No estrogen

No cholesterol

Gluten Free Tortillas - These are soft and wonderful!!!

Gluten Free Tortillas

You will want a tortilla press for these although you can use a cast iron pan with A LOT of muscle.  I bought a cast iron tortilla press online for about $22 – 8 inch.  Makes the job MUCH easier!

This is a tortilla recipe that’s chewy, bendable and tastes great!

Makes about 12 tortillas.

1-1/2 C. white rice flour, plus additional for kneading and rolling

½ C. tapioca starch

2 tsp. Stevia in the raw

1 tsp. Xanthan Gum

½ tsp. baking powder – non-aluminum

½ tsp. sea salt

2 T. coconut oil

¾ C. cold water (more as needed)

Whisk together flour, starch, stevia, xanthan gum, baking powder and salt.  Using hands cut coconut oil into flour with a motion that’s similar to snapping your fingers.  No large pieces of coconut oil should remain.

Add ½ C. water.  Stir into dough with wooden spoon.  Dough will be dry.  Add additional ¼ C. water.  Stir.  When dough begins to hold together stop.  If dough remains dry, add water, 2 T. at a time, until it begins to hold together but isn’t wet.  It’s a good idea to feel the dough as you add water.  It should feel damp, not wet.

Turn dough onto generously white rice floured counter.  Begin to knead until it’s smooth.  It should not stick to your hands.  If it seems too dry add a bit of water.  If dough too wet, add a bit of flour.  To test consistency pinch off a generous tablespoon amount and roll between palms.  It should form a ball easily and not stick to your hands.  Cover the dough with plastic wrap.

Heat a 10-inch skillet over medium heat.  Line a tortilla press with a plastic bag cut open on 2 sides.  Flour the plastic bag with rice flour.  Pinch off about 2 tablespoons of dough and roll into a ball and place into press between the 2 layers of plastic.  Flatten dough in the press.  If tortilla seems too thick remove from plastic, sprinkle with rice flour and roll with rolling pin.

Increase skillet temperature to high.  Heat until it begins to smoke lightly.  Place tortilla in hot skillet and cook for about 3 minutes.  Should be lightly brown.  As your first tortilla cooks, start pressing the 2^nd one.  Flip your tortilla and cook an additional minute or two.  The second side won’t get as brown.  Immediately transfer to a plate.  Cover with a towel.  Repeat process until all dough is used.

Tortillas are best served right away.  They can be stored overnight in a sealed plastic bag.  Heat before serving to soften.

Use as roll up sandwiches, burritos, fajitas and breakfast burritos.  

Cut up the leftover tortillas into triangles and bake in a 250 F oven until crisp.  Store in airtight container and use as crackers for dips, etc.