Simply Wize Gluten-Free Crusty Bread

There's nothing like crusty bread just straight from the oven.
Great with a little bit of tahini spread (sesame seeds) and a drizzle of honey. Delicious!

Country Life Flax seed, sunflower & sourdough rye bread for wheat sensitivity

A new variety of Country Life bread for people with Wheat Sensitivity has arrived!
A larger loaf than most of the Country Life breads, this delicious loaf contains the goodness of flax seed, sunflower in a sourdough rye.

Available at Woolworths Warilla for $5.68 for a 650g loaf equates to $0.80/100g
  

Also blogged at http://illawarrafoodreviews.blogspot.com

Almond and Rice Flour Bread with Poppy Seeds

75 minutes Prep: 20 minutes Cook: 55 minutes
108 calories per serving view nutrition facts

Ingredients
1/2 cup almonds whole, with skins
1 1/2 cups rice flour, brown
4 tsps baking soda
1/4 tsp salt
3 tsps poppy seeds
1/2 cup yogurt, low-fat
1/2 cup water
1 large egg
1 large egg whites
2 tbsps vegetable oil

Directions

Preheat oven to 350 degrees F. Butter an 8 x 4 inch loaf pan.

Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed (the flour will prevent the nuts from turning oily). Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.

Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup.

With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.

Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day).

Makes one 18-ounce loaf (18 slices).

PER SLICE: 90 calories, 3 g protein, 11 g carbohydrate, 4 g fat (1 g saturated), 12 mg cholesterol, 115 mg sodium, 1 g fiber.

Source: San Francisco Chronicle by Jacquline Mallorca, re-posted on RecipeLand

[Photo to come]

Laucke Easy Bake Gluten-Free Meals & Grains bread mix

There is nothing better than home cooked bread. I just love getting it out of the oven and tasting some whilst it is still warm. Heaven! So when I visited Woolworths and found the Laucke Easy Bake Gluten-Free Meals & Grains bread mix I was really excited.


The packet weighs 1kg and includes two bags of 500 grams mix. Since I only have small loaf pans I decide to divide the mixture up and make half a batch. It came out to almost two level cups of bread mix to which I added 180ml of water at room temperature

And this is the result!

One of the best tasting breads I've ever eaten, gluten free or packed full of gluten. Next time I will use a larger bread tin and leave it to rise more but what it lacked in height it made up for in taste. I loved the kibbled corn and the addition of sesame seeds (not in the pack) really added to the texture of the bread. I have enough for three more small loafs or one and a half large one.


The only negative is that I can't stop myself from eating it! This bread is so nice to eat you'll have to hide it from yourself.

Gluten Free Cornbread

A few weeks ago I made some amazing cornbread with some yellow polenta I purchased from an Italian Delicatessan & Cafe in Warrawong, NSW. The bread was so light and fluffy that we went through two loafs in no time. It is delicious hot or cold and the older the loaf got the more tasty it was, the texture changing to a crusty bread with a really unusual texture from the polenta flour in the mixture. This recipe makes two loaf pans and it freezes well.

1 cup gluten free flour (I used white maize meal but you could use one of a number of gluten-free flours listed)
1 cup yellow polenta
1/4c sugar or alternative (the first time I used raw sugar and the second I used agave syrup which has lower GI and tastes great)
2tsp cream of tartar
1tsp baking soda
1tsp cornflour
3/4tsp salt
1/4cup butter (or coconut oil)
2 eggs (or Orgran Egg Substitute)
1 cup buttermilk (or rice milk for dairy-free)

Combine and fill two loaf pans and bake @ 220oC for 25 min

Other variations found on the web include:

Green Chilli Cornbread Recipe
Chilli & Cheese Cornbread (with Polenta) Recipe

Note: To make this recipe gluten free it is important to use baking soda, cream of tartar and cornflour rather than baking powder.
Read more information below

How to make homemade gluten free baking powder
http://www.blisstree.com/bakingdelights/how-to-make-homemade-gluten-free-baking-powder/

Different between baking soda and baking powder
http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm