This guide provides tips and tricks, and all the resources you need to get started on baking your own delicious homemade Gluten Free Bread.

So, if you are tired of buying expensive, frozen, and tasteless gluten-free bread, this guide is for you.

• What is the best bread machine for gluten-free bread?
• What is Gluten Free Bread Made of?
• Is gluten-free bread healthy?
• What are gluten-free bread baking recipes?
• Why gluten-free bread is frozen?
• Gluten-free bread baking tools
• Gluten-free bread baking tips
• Gluten-free bread baking problems

What is the Best Bread Machine for Gluten Free Bread?

There are many bread machines on the market. I recommend getting one with a Gluten Free setting. It allows extra rise time, which is important when you bake without Gluten.

I’ve done a lot of research on bread machines and for the first year, I used Hamilton Beach bread machine. It’s less expensive and great to start with. It’s more compact, and it has one mixing paddle. This machine is highly rated on Amazon, and it’s currently selected as Amazon’s Choice. The bread bucket has a non-stick coating, which got messed up over time. Because of that, the loaves of bread started getting stuck, and it was hard to take them out without messing up the loaf. Also, you can either take the mixing paddle mid-cycle or leave it and take it out after the bread is done.
I like to set it and forget it, so I would usually leave it, but then it would leave a big hole in the bread, and also it was difficult to take it out without messing up the loaf. I had to either replace the bucket with paddles or buy a new machine after a year. Instead, I decided to upgrade.

I purchased a highly rated Zojurushi Bread Machine, which also has a gluten-free setting. This is a bigger machine, and more expensive. I read all the positive reviews about it and decided to give it a try. It bakes a larger traditional style 2 lb loaf. Zojirushi machine has an extra REST cycle. Overall, it has a shorter baking time than the less expensive version.
What’s nice about this machine is that you don’t have to worry about making sure all the ingredients are at the right temperature. Gluten free bread recipes recommend using liquid ingredients at a room temperature. With this machine, you don’t have to heat up eggs or other ingredients in advance. You just put everything in the bucket and push start.
I also really like that it has 2 mixing paddles instead of 1.  It mixes the dough better and makes everything more uniform. When the bread is done baking, it’s very easy to take it out and the paddles come out super easily. It does leave 2 small holes in the loaf, but you can also take them out before the bread enters the baking phase. The loaves are also a different shape.

The photo below compares the same bread recipe (Chocolate Orange Bread), made in 2 different bread machines. Can you guess which one came from which machine?

What is Gluten Free Bread Made Out Of?

There is not a single Gluten Free flour that will substitute Wheat flour unless you buy a premade Gluten Free bread mix. I tried many pre-made Gluten Free bread mixes and ended up throwing it in the garbage because it tasted nothing like making it from scratch.  One of the hurdles of Gluten Free Bread baking is buying many ingredients to start. You have to mix a blend of several kinds of flour to make a tasty Gluten Free bread. All ingredients listed below can be purchased at your local grocery store, health food store, or online. Some flour is harder to find, such as Quinoa and Oat flour, so I purchase them on Amazon. The good part is that you keep reusing them, and even though it’s an initial investment, you’ll get many delicious healthy loaves out of these ingredients.

This is my first attempt at Gluten Free Bread Baking:
https://www.instagram.com/p/BTKaTPlgX9N/

You don’t need to purchase every single one of these, but here’s the complete list of the most commonly used Gluten Free Bread Ingredients:

• Brown Rice Flour
• Potato Starch
• Tapioca Starch
• Xantham Gum
• Amaranth Flour
• Quinoa Flour
• Almond Flour
• Oat Flour
• Sorghum Flour
• Arrowroot Starch
• Yeast
• Flaxseed Meal
• Honey

Is Gluten Free Bread Healthy?

Just because you eat Gluten Free doesn’t mean you eat healthier. There are a lot of Gluten Free foods that contain a lot of fat and sugar. There are many Gluten Free products for sale made with high amount of corn or rice starch and are low on fiber and essential nutrients.

However, the bread recipes I use contain a blend of healthy whole grain flour, such as quinoa, amaranth, almond flour. It’s a good source of fiber and protein, and it contains essential amino acids. There are no preservatives, so it has to be eaten fast or kept in a freezer to stay fresh. Most gluten-free bread recipes ask for 1/4 cup of honey as a sugar substitute and 2 TBS – 1/4 cup of oil. I like to use Grapeseed Oil, as it has a high amount of Vitamin-E and does not have a strong flavor.

The best strategy is learning how to read the food labels. Pick Gluten Free products with the shortest list of ingredients, and the ones you can pronounce.

What are Gluten Free Bread Baking Recipes?

These books contain my favorite recipes. I mostly use 125 Best Gluten Free Recipes book. It contains recipes for the breads I make most often, such as Multigrain, Chocolate Orange, Lemon Poppyseed, Cherry Cinnamon Pecan, English muffins, and Hamburger buns. I really liked the Nutmeg bread recipe, but not crazy about the nutmeg flavor, so instead I add cinnamon and cherries with pecans. It even has a recipe for Lavosh bread, which is a thin crisp Armenian flatbread they often serve in a Turkish restaurant near me. I baked it several times and it tasted amazing!

What the first book did not have is a recipe for Gluten-Free Challah Bread. It used to be my favorite before I found out I had Celiac Disease. The only Gluten free Challah bread I tried was purchased frozen from a grocery store, and it tasted dry. I researched and found another book from the same author, Great Whole Grain Gluten Free Bread Machine Recipes. It does contain a Gluten-Free Challah Recipe.
The first time I tried it, I almost cried. It’s so soft and fresh and amazingly does taste like real Challah bread. It’s made from with a blend of whole grain flour, such as quinoa, almond and brown rice, with the addition of tapioca and potato starch. The recipe uses honey to sweeten the bread. When I bake this bread, it disappears instantly. Here’s a photo of it below:

The book also contains recipes for Egg Free bread. Most Gluten Free Bread recipes contain eggs, so it’s nice to see some recipes without them for those who cannot eat eggs.

Why is Gluten Free Bread Frozen?

Gluten free bread is frozen because it does not contain any preservatives. It has a short shelf life, so you have to either eat it within 2 days or freeze. Do not put it in the refrigerator!

Keeping Gluten Free bread in the refrigerator will dry it out.

It tastes best when you freeze it and heat it in the toaster. See my tips on freezing Gluten Free bread.

 

Gluten-Free Bread Baking Tools

A lot of these tools you might already have in your kitchen. I made a comprehensive list of tools/accessories I use most often for baking bread.

• Bread bags – I use them all the time to freeze bread. I purchase them in bulk – 100 Bags in a package, and it lasts for a long time. The dimensions of the bags that I buy are 8 x 4 x 18, and they expand to fit a larger loaf and keep it fresh in the freezer.
• Clips For Bread Bags – I like that these are color coded. If you freeze different types of bread, it’s so much easier to use the same color for sandwich bread as opposed to sweet bread. It makes it super easy to pick out bread in the freezer. These clips are easy to use and keep the bread sealed well. (See the photo above)
• Grater – many recipes ask for an orange peel or a lemon peel, and it’s nice to have a good grater that will make it easy and fast to peel.
• Hamburger Bun Pan – If you are planning on making Hamburger buns, or English muffins or Dinner rolls, I highly recommend investing in a bun pan. I like the flexible, non-stick, perforated and easy to clean pan.
• Braided Challah Pan – If you are planning on baking Challah, I recommend buying a special Challah pan, to give it more a traditional braided look. It’s easy to clean and it’s non-stick.
• Bread Knife – One of the most important tools for baking homemade bread! I recommend getting a serrated knife with an adjustable guide. You can adjust how wide the bread slices will be, and keep the width consistent. It will make a nice presentation.
• Citrus Juicer – If you are planning on making orange or lemon bread, having a juicer will save you a lot of time. Of course, you can use purchase orange or lemon juice, but it tastes so much better if you squeeze it fresh.
• Instant Thermometer – It’s nice to have an instant thermometer to measure the temperature of the cooked loaf. Recipes ask for the internal temperature to register 200 degrees Fahrenheit (100 deg Celcius).
• Cooling Rack – When bread is hot, you’ll need a cooling rack for it to cool, so that the air can circulate around.
• Measuring Cups and Spoons – You’ll use these for every bread recipe
• Wax Paper – When you freeze bread, putting wax paper in between the slices will not make them stick. It will save you a lot of time when you try to get frozen slices separated. See bread baking tips for more information.

Gluten Free Bread Baking Tips

These are some tips and techniques that I’ve adopted over time of baking Gluten Free bread at home:

• Follow the recipe – The first time you bake bread, follow the recipe exactly. Do not try to substitute, or adjust the amount of flour or liquid. Use measuring cups and spoons, and do not try to top it off. Sometimes it’s tempting if you are at the end of the bag of flour, and you just want to use up the rest. It’s a delicate balance of dry and wet ingredients, and altering it might ruin your bread.
• Freezing – Gluten Free bread does not contain any preservatives so it’s shelf life is limited. I either consume within 2 days or freeze right away. Living in Florida, where it’s hot and humid most of the time, I don’t want to take any chances of it growing mold.
  I strongly recommend putting wax paper in between the slices before you freeze. It will make your life so much easier when it’s time to eat it. I used to try to break apart frozen bread with a knife, which required a lot of energy (especially hard in the morning when you’re tired and rushed), and sometimes it would break the pieces in half, ruining the slices.

  Here’s what I do with the wax paper. I cut a long sheet, about 2-3 feet, then cut the sheet in half vertically. Put it in between slices of bread, by folding it over side to side, in a zig-zag pattern between the slices before you freeze. See the photo below:
  
  

• Yeast – is an important ingredient in any bread, and it helps it rise. I use Active Dry Yeast for all my breads, and it works well for me. The yeast should not come in contact with liquid until it’s ready to rise. I put ingredients in the bread machine in the following order: liquids, dry mix, make a little hole on top and put yeast inside. My bread machine has a REST cycle, which means it lets all the ingredients sit for 40 minutes, until they get to the right temperature. It’s best for ingredients to be at room temperature for Gluten free breads.
• Flour – Gluten Free flour, after it’s opened, should be kept in the refrigerator to maintain it’s freshness.
• Slicing – Do not try to cut the bread until it’s completely cool, otherwise, it will break.
• Serving – Since I keep most of the bread in the freezer to maintain its freshness, I use a toaster oven to heat it before serving. For bread rolls that are thicker, I put on Defrost in the microwave for 1 min and then pop it in the toaster. It comes out warm, fresh and moist.
• Do not give up! If your bread does not come out the way you expected, try a different recipe and do not give up. Once you get it right, it will be hard to go back to the frozen store bought tasteless bread.

Gluten Free Bread Baking Problems

Sometimes the bread does not come out the way it’s supposed to. It could be the wrong ratio of liquid vs dry mix, wrong amount of yeast, wrong setting, etc. It’s important to follow the recipe instructions exactly and not adjust the amount of ingredients.  It’s good to try several different recipes to see the difference.

All the breads I’ve made in my Zojirushi bread machine come out great, except for Lemon Poppy (pictured above). It rises so much and looks perfect until a few minutes after it’s done. Then it collapses, as you can see. Lemon bread has a lot of acid, which reacts with yeast, and it rises even more. Plus this recipe does not have as much of a more dense flour, but mostly starch. I’ve made it a few times, but it came out the same. I’ll just have to try another recipe for Lemon Poppy bread.

I hope these tips will help you to either get started or improve Gluten Free Bread baking.

Let me know if you have any questions, comments/suggestions. I would love to hear about your Gluten Free bread baking experience.

The post Baking The Best Gluten Free Bread – Your Complete Guide appeared first on Gluten Free from Orlando - Recipes and Travel Tips.

An old family recipe that I made gluten free by substituting wheat flour to Cup 4 Cup flour. You can also purchase this flour at Williams Sonoma, but it’s sold on Amazon at a lower price.
The cake is very moist, with cinnamon, apple slices and chocolate chips. It’s best when first baked and the chocolate chips are melted. People often comment and ask for the recipe.

Bake in 9×13 bake pan, coated with a non-stick spray at 350 F.

Ingredients:
3 eggs
1 3/4 cups of sugar
1 cup oil (Grapeseed or canola)
2 cups Cup 4 Cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1 – 1.5 cup of chocolate chips
6-8 Granny Smith Green apples, peeled, cored and sliced.
1/2 cup walnuts (optional)

Tools:
These tools make it super easy to make this cake, especially prepare apples. It can be tedious to peel apples by hand, core, and thinly slice them. I use an Apple Peeler Slicer Corer. It’s fun to use and it also makes a great baking project for the kids. It really cuts the time of preparation. You can also use it to peel and slice potatoes.
Food processor makes it easy to mix everything. The dough gets thick after you add flour, and it’s much easier to use the food processor.

Best-selling food processor on Amazon.

Preparation:
Mix eggs, sugar in a food processor. Pour oil slowly. Add remaining ingredients.
Pour the dough into a large mixing bowl. It will be thick. Add peeled, cored apple slices. Mix well by hand. Add chocolate chips and mix.
Pour into the prepared 9×13 pan, coated with a non-stick spray.

Bake uncovered for 60-70 min at 350 F.

We love using Cup 4 Cup Gluten Free flour. It has no after taste, and is a great substitute for the wheat flour. See recipe for Gluten Free Crepes, made with Cup 4 Cup flour.

The post Gluten Free Cinnamon Apple Chocolate Chip Cake appeared first on Gluten Free from Orlando - Recipes and Travel Tips.

This cheesecake uses Flourless Chocolate Cake base. There is no flour in it at all, neither in the base or in cheesecake.

Bake in 9 or 10-inch Springform type pan. I use one with glass bottom and removable silicone side

Preheat oven to 325 degrees

Ingredients
8 ounces (2 sticks) butter
7 large eggs
1 ¾ cup granulated sugar
10 ounces (1 bag) (Ghirardelli Bittersweet or equivalent) chocolate
3/4 Cup heavy whipping cream
3 x 8-ounce packages of cream cheese
1 teaspoon vanilla extract

Base:
It’s the same chocolate cake base as used for Flourless Chocolate Spider Cake
Melt 8 ounces (2 sticks) of butter and 10 ounces (1 bag) chocolate chips together (double boiler or microwave)
Add 1 cup sugar to chocolate and butter (granules of sugar may still be visible after stirring)
Beat 4 eggs separately adding additional 1/4 cup sugar then add butter, sugar, chocolate mixture to eggs
Pour batter into pan
Place pan in larger pan containing about 1-inch water
Place into oven and cook for 70-75 minutes (will appear slightly browned and sometimes cracked on top)

Cheesecake:
In a food processor or mixer combine cream cheese, whipping cream, 3 eggs, 3/4 Cup sugar, and vanilla.
Pour on top of cooked chocolate base in a springform pan. Bake similarly in larger pan with approximately 1-inch water for additional 60 minutes or until lightly brown on top

Toppings and variations
Raspberry sauce: puree fresh or froze raspberries with 1-2 Tbs sugar and strain
Place fresh raspberries or strawberries on top
May add pieces of oreo type cookies to cheesecake batter before baking
May add liquors such as Bailey’s or Kalua to cheesecake batter.

The post Vanilla Cheesecake With Flourless Chocolate Cake Base appeared first on Gluten Free from Orlando - Recipes and Travel Tips.

This flourless chocolate fudge cake is loved by everyone. We served it for many birthday parties and other celebrations.

We also use it as a base for a Gluten Free Cheesecake.

Oven Preheated to 325 degrees

I use a 9.5 inch round soft silicone baking pan, spray with oil

Ingredients:
10 ounces (2.5 sticks) butter
20 ounces (2 bags) (Ghirardelli Bittersweet or equivalent) chocolate chips
1 1/4  cup granulated sugar
4 large eggs
2 Tablespoons white corn syrup
About 3 ounces white chocolate

Base:
Melt 8 ounces (2 sticks) of butter and 10 ounces (1 bag) chocolate chips together (double boiler or microwave)
Add 1 cup sugar to chocolate and butter (granules of sugar may still be visible after stirring)
Beat 4 eggs separately adding additional ¼ cup sugar then add butter, sugar, chocolate mixture to eggs
Pour batter into pan
Place pan in larger pan containing about 1-inch water
Place into oven and cook for 70-75 minutes (will appear slightly browned and sometimes cracked on top)
Once cool, remove cake by inverting pan so that flat bottom is top of cake

Topping:
Melt 2 ounces (1/2 stick) butter and 10 ounces chocolate together
Add 2 Tablespoons corn syrup.
Spread over top and sides

Spider Web:
Melt white chocolate in plastic sandwich bag
Cut off corner of bag
Make spiral, thin ribbon of white chocolate starting about ½ inch from edge of cake to center
Use a dull knife to gently pull from the center of cake outward, dragging white chocolate, repeat spoke pattern around the cake to create a design.

The post Flourless Chocolate Cake (Spider Cake) appeared first on Gluten Free from Orlando - Recipes and Travel Tips.

I’m sure you’ve seen cookie cakes in your local grocery store. Unfortunately those cakes are loaded with gluten. You can easily make your own gluten free cookie cake which will end up costing less then the price of a store bought cake!

I used Betty Crocker Gluten Free Chocolate Chip Cookie Mix – 2 boxes.

Follow directions on the Betty Crocker gluten-free cookie mix box. It only asks for 1 stick of butter (softened, not melted), 1 egg, and 1 tsp of vanilla – super easy.
When cookie mix is a soft crumbly dough, transfer it to a pan. Evenly press the cookie dough around the base of the pie pan. Bake at 350 degrees for about 25 min (cookie will be light golden brown).

Let cool completely before decorating.
To decorate this huge cookie, I made my own natural chocolate icing that I make for Chocolate Quinoa cake. It’s all natural with no artificial flavors or ingredients.

Dark chocolate butter frosting:

This frosting is so good, you won’t be able to stop licking the pan
1/2 cup butter, softened (not melted)
2 cups confectioners sugar (make sure you sift it)
1/4 cup of milk
1 1/2 tsp vanilla
3/4 cups unsweetened cocoa powder (sifted)

Cream butter in a bowl. Add sifted sugar, cocoa powder, vanilla, milk. Beat it really well with a mixer.

I used Wilton Cake Decorating Kit.

It was delicious, especially served with vanilla ice cream. The kids loved it!

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BJ’s is a casual restaurant/brewhouse with lots of TV screens and over 50 craft beers.  You can watch multiple sports events at the same time. There is a huge screen TV by the bar.

What’s also different about BJ’s is their gluten free dessert. It’s a Chocolate Chip Pizookie Cookie topped with vanilla ice cream. It’s baked in it’s own deep dish pan, about 5 in diameter.

 
You can find a location near you on BJ’s website.
 

Orlando has 3 locations:

1. OVIEDO – NOW OPEN
8285 Red Bug Lake Road
Oviedo, FL 32675
407.278.2080

2. MILLENIA MALL
4151 Conroy Road
Orlando, FL 32839
407.352.0225

3. I-DRIVE
8103 International Drive
Orlando, FL 32819
321.732.8190

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Melting Pot is a fondue restaurant with many gluten free options.
They have gluten free bread, brownies and cupcakes.
Here’s a link to their extensive gluten free menu

You can order a 4 course dinner that includes, salad, cheese fondue, main course, and a chocolate fondue. Or you can just order a la carte.
If you order a cheese fondue, you can pick the choice of cheese, and they bring out vegetables and gluten free bread to dip. There are several salad options with gluten free dressings.
Here are some photos from our dinner: (It’s dark inside, so they came out a little dark)

For the main course, you can choose from 4 cooking styles:

1. Seasoned Court Bouillon – Fresh seasoned vegetable broth.
2. Coq Au Vin – Burgundy wine infused with fresh herbs, spices and mushrooms.
3. Mojo – Caribbean-seasoned bouillon with a distinctive fresh-garlic flavor and a citrus flair.
4. Bourguignonne – European-style fondue in cholesterol-free / 0g trans-fat canola oil. Served with tempura and sesame batters.

Then you can choose proteins, such as shrimp, chicken, beef, duck, or a combination. Everything comes raw on a plate. The waitress tells you exactly how long it takes to cook each thing.
They also provide you with several dipping sauces. All of them are gluten free except for teriyaki sauce. Also, they provide vegetables to cook, such as broccoli, mushroom caps and potatoes. Potatoes are a little precooked so that it won’t take forever.

For dessert, there is a choice of melted chocolate fondue. You can pick from milk, dark or white chocolate. You can add different liquors, caramel, pecans, or mix chocolates together.  It’s a nice presentation when they bring out the chocolate and add rum and light it on fire. They bring out fruit platter to dip in chocolate, including gluten free brownies and cupcakes.

My kids loved cooking their own food. Everyone got fondue forks with different color handles. It was easy and lots of fun. The waitress was very knowledgeable about gluten free items.

I would highly recommend.

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This gluten free lasagna is made from Brown Rice Pasta lasagna noodles (Buy on Amazon.com)
Ingredients:
3 cups of Ricotta Cheese
8 oz Mozarella cheese
3/4 cup Grated Parmesan cheese
1/2 cup of Chopped fresh parsley
1 1/2 pkg of Brown Rice Lasagna Noodles cooked
1 jar of Spaghetti Sauce

Brown Rice lasagna pasta

I like to use this sauce

Cook 1 1/2 pkgs of Lasagna Noodles according to directions. I tend to cook them 2 min less so that they stay firm.

Preheat Oven to 350F°
Mix Ricotta cheese, 1 cup mozzarella cheese, 1/2 cup Grated Parmesan cheese and chopped parsley. Add salt and pepper.

Spray 13×9 baking dish with non-stick spray.
Layer 1/3 of the lasagna noodles, 1/2 of the mixture and 1 cup of spaghetti sauce.

Repeat layers. Some lasagna noodles tend to break up after cooking, but you can layer them in between the full noodles. It will all layer well after it’s cooked.

Top with remaining lasagna noodles, 1 cup of spaghetti sauce, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.

Uncooked Lasagna

Bake at 350F° for 45 min

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These brownies are very easy to make. They are made without any flour, with blended black beans. They have a different texture then regular brownies made with flour, but you can’t taste black beans at all. For dairy free version use oil instead of butter.
I like to put some kosher salt on top right after they are done.
Comment below and let me know what you think.

Makes 9 brownies (2 inch x 2 inch)

I used these black beans

Ingredients:
1-15.5 ounce can black beans
3 large eggs
1/4 cup of butter (melted) or for dairy free version use 3 tablespoons canola oil or other vegetable oil
1/2 cup cocoa powder
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon vanilla
1/4 cup bittersweet chocolate chips or semisweet ok too

Preheat oven to 325 F. Spray an 8-inch square baking pan with non-stick spray.
Pour black beans in to a colander and thoroughly rinse all of the bean juice off of them.
Add the rinsed beans, eggs, melted butter or oil, cocoa powder, sugar, baking powder, and vanilla to a blender. Blend until very smooth.

Pour batter into pan and sprinkle with chocolate chips. Bake for 25-30 minutes until cooked through. Add some sea salt on top if you’d like. Let cool, cut into 9 pieces, and enjoy!

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These crepes are made with Cup 4 Cup flour. This flour is sold in Williams-Sonoma, Fresh Market, or you can purchase it on Amazon at a lower price.
They taste just as I remember crepes with gluten, or even better. No matter how many I make, they disappear quickly.

Ingredients:
4 eggs
3/4 cup of Cup 4 Cup flour
2.5 cups of milk (or milk substitute)
1 Tbs of sugar
1/2 tsp salt
1 tsp vanilla
2 Tbs of Canola oil
(Makes about 15 crepes)

Mix ingredients with a mixer.
Heat up non stick frying pan. Spray PAM. Pour a few tablespoons of batter. Pick up the pan and roll the batter around to spread it out.
If you like thin crepes, adjust the amount of batter accordingly in the pan. As the crepe browns a little, flip it and cook the other side.
Put wax paper in between cooked crepes, so they don’t stick together.

 
 
 
 
 
 
 
 
 
 
 
We like to put honey and a little kosher salt, then fold it and add powdered sugar on top. Also, we put cottage cheese or jelly in them with powdered sugar on top. My kids love these. It’s one of their favorites. They like to add their own toppings and fold it themselves.

We love using Cup 4 Cup Gluten Free flour. It has no after taste, and is a great substitute for the wheat flour. See recipe for Apple Cinnamon Chocolate Chip Cake, made with Cup 4 Cup flour.

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