Gluten-free bread recipe

Clarke's Quill

I love making bread and have been baking it weekly for years now. However, I’ve been trying a low-FODMAP diet recently and really struggled to find a good gluten-free (GF) bread recipe. Eventually I found a half-decent one in a library book ( Bette Hagman, The Gluten-Free Gourmet Bakes Bread, published 1999) and did some playing around with the ingredients and method in that. I’ve made quite a few successful loaves now, so I’m sharing the recipe to help anyone else who wants to make their own GF and FODMAP-friendly bread. I reckon it’s as good as the GF bread sold at the supermarket, if not better! Of course, it’s not as good as regular bread, but it’s pretty tasty when it’s warm, and delicious toasted for several days after baking.

I can get all the ingredients except one at the local supermarket. The exception is xanthan gum, which…

View original post 478 more words

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s