In Search of the Perfect…. LOAF!

Is smaller bread really a problem? It’s more in line with what we should be consuming calorie-wise anyway!

When my gastrologist told me that having my family go gluten-free would be like having 8 kids and homeschooling – he was so right on.

Be prepared for “un-asked-for” commentary and lack of understanding.

Similarly to how people have all of the un-asked for answers on when you should stop having kids (ignore God’s calling), or how you should raise your family the “right way” (ignore God’s calling), people love to question how you’re feeding your bodies as well.

(Although I’m not sure why this bothers people if they’re not the ones responsible…  eternal value in that?  Life’s greatest mysteries…)

“How on earth will you get the grains you need?”

Hmmm….

I wonder… how did Adam and Eve manage to make it without loaves of bread each week, when they didn’t have a Wal-Mart?

What’s that you say?

Did God have an over-sight?

Of course not.  He doesn’t make mistakes.

Maybe bread wasn’t needed to survive?  Shocking, I know.

Did I mention that we have asthma, allergies, cancer, celiac, schizophrenia, ADHD, migraines, irregular periods, infertility, fibroids, allergies, joint swelling, GI issues (IBS),  anxiety, fatigue, vision issues, depression, neuropathy, ataxia, and thyroid issues in our family… {yes, that and more – it goes on and on} – that can all be tied to gluten sensitivity genes – triggered by the consumption of gluten, which breaks down your system?

If you don’t – and you don’t see a need to change, then don’t change your life. 

Simple. As. That.

But if you do… then one might see why we’d make the change after finding out what our DNA shows and living with the destructive effects of it.

One of the things I knew would be a transition for our family was the bread.  Our kids ate sandwiches almost daily… and where was the bread going to come from?  Did we need bread?  I wanted bread.  I mean, I wanted THEM to still have bread…(I don’t even eat it!)

Now, making bread isn’t anything new.  LOTS of people made their own bread, by hand, for years… {before bread makers existed}.  Some even STILL grind their own grain today… but the difference in today’s world – is often time. Making the time for what is important to you.

Life is at warp speed – and anything that might slow us down is viewed as an inconvenience, vs. the blessing God truly intends it to be.

So while making bread isn’t the easiest of choices, for us – I prefer to bake my own when possible.

Let’s be honest, gluten-free bread IS different.

If you’re trying to make gluten-free bread, just like white/wheat bread from the store – forget it.  It’s different.

It’s not different bad – it’s just different.  If it doesn’t make you sick, then that is different GOOD.  Right?

The loaves are shorter, the bread is denser…. it’s definitely best fresh – {but not too fresh (or warm) or it won’t slice right.}  It’s difficult to save and it dries out more quickly because it’s fresh bread…  After refrigerated, it hardens quickly.

Any parent who is feeding lots of children, can understand the difficulty that might come in that.

Impossible?  No way.  Would I have it any other way?  Heavens, NO.  But a bit challenging none-the-less.  Definitely different from the quicker, “self-seeking convenience” the world sells us.

I had a few criteria as I’ve been baking bread:

#1 – TASTE.  It must taste good.

#2 – It must rise well.

#3 – It must be a good texture – not crumbly!  (Cut thick or thin and able to spread peanut butter on yo!)

I also am a little bent towards it “looking” darker because in my mind – “darker” is a whole grain goodness.  {Am I brainwashed or what?}

Whole grains.  Whole grains.  Whole grains…  that doesn’t have to mean whole WHEAT.

Since I don’t eat the bread, I must go off of my husband and children’s opinions.  According to them – here is my “PERFECT” gluten-free loaf – so far.

THE PERFECT GLUTEN-FREE BREAD (a work in progress)

– 1 Tablespoon xanthan gum

– 1/3 cup millet flour

– 1/2 cup potato starch

– 1/2 cup teff flour

– 1 cup brown rice flour

– 1 cup sorghum flour

– 1 package active dry yeast

– 3 eggs (I put these in a bowl of warm water while I get ingredients out)

– 1 Tablespoon RAW apple cider vinegar

– 1/4 cup cold pressed (organic) olive oil

– 1/4 cup raw honey

– 1 & 1/2 cups almond milk (room temp)

Place wet ingredients in bowl and whisk until frothy.  Pour into bread maker.

Whisk dry ingredients together with yeast and spoon over wet ingredients evenly.

Use gluten-free setting or 2 rises, and 2:25 minutes baking, medium crust.

When bread is finished – drop out of pan and allow to cool on cooling rack for 20-30 minutes before cutting.

** I like to mix bulk flours together in a big tub for the week (often mixing 4-6 times the amount) – so they’re ready to go, and the process is easier.  Then I can just scoop out 3 & 1/3 cups of total flour mix, add yeast and xanthan gum and I’m ready to go!  I try to make my bread the night before I need it – so I’m not stressed in the morning if I need it by lunch time!

“Look to the LORD and His strength; seek His face always.”

Psalm 105:4

Posted on July 10, 2012, in Celiac/Gluten Sensitivity, Change, Diet, Food To Try, Our Struggles and tagged , , , . Bookmark the permalink. 2 Comments.

  1. Looks like a great recipe however I am allergic to Nightshades also. which means I can’t use potato starch/flour. Is there a substitute that can be used in your recipe. Most GF flours use it I find it very frustrating

    • We no longer make this bread, as we are grain-free. Personally I am on the auto immune paleo diet and can’t have nightshades either. Perhaps you could try arrowroot powder or tapioca?

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