Yesterday I pulled out the never before used bread machine that my Great Aunt Ann so generously gave to me a couple of years ago. I had a bread machine before and loved it but going gluten free I never thought I could use it. Then I realized not only does it have a gluten free setting but there are various products out there that work in bread machines.

Now, there are better ways to make gluten free bread, certainly more cost efficient and healthier (real sourdough). Unfortunately for me I am new to this so this is now my bread of choice until I can get to the next level.

Trying to keep my son on a gluten-free diet is a challenge with his father wanting regular bread and the our son wanting to do everything daddy does. So I had hopes for this bread though not a lot of expectation as I’ve really been disappointed before with cardboard, super dry, and lead like ‘breads’ that I worked really hard to make.

Following the directions on my bread maker I put the wet ingredients in first including some raw milk instead of some of the water. I heated up the filtered water (1 cup) to melt 2 tbsp butter and 2 tbsp virgin coconut oil (I doubled the fat on the package directions). While that cooled to be just warm I beat together 2 eggs and mixed with 3/4 cup of milk then slowly mixed in the warm water making sure not to scramble the eggs.

All the wet ingredients went in first, per the bread maker’s direction, then I added the flour mixture from the package. Lastly I made a well in the flower and added the yeast. Then I followed the directions to put it on the setting for gluten free. I chose medium crust but with gluten free bread I think that’s too dark. It was still good but next time I will go with light and never with dark.

While it was kneading I scraped down the sides with a rubber spatula then left it alone to do it’s thing. I let the bread cool overnight on a wire rack and this morning my son and I enjoyed a most delicious piece of bread than I’ve had in over a year! I could cry.

The brand we used was Gluten-Free Pantry Sandwich Bread and it is very tasty and I would recommend it especially for your first efforts making gluten free bread. I do not like not being able to control some ingredients and I’d rather use local, really raw honey instead of sugar but this is a fantastic solution for us for now. Once I am able I will begin experimenting with some recipes and maybe even a sourdough which would be really worth some tears.

Thank you, Aunt Ann for a give that keeps on giving!

Not the powdered whey junk touted as a health food

This is more of a how-to than a recipe.

Making real whey is easy, and fundamental to a healthy home an family. It is a key ingredient throughout the recipes in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
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Typically it’s the liquid left over after making cheese but many cheese processes these days use acidic means that will make for a whey that curdles milk. Instead use this simple recipe and your favorite yogurt (hopefully home-made.. it’s easy, really).

Recommended Tools for ease: A yogurt strainer/cheese maker that is available on Amazon.com and other stores – Cuisipro Donvier Yogurt Cheese Maker. You simply put the yogurt in the top and stick it in the fridge. By the next day you will have thicker yogurt on top and whey in the bottom container. The yogurt can be used as greek style yogurt for recipes or used to make cream cheese.

To use other equipment take cheese cloth, folded over a few times and put the yogurt in the middle. make a bag out of it and twist it so you can wrap it around a wooden spoon and secure it. Then brace the wooden spoon over a small pitcher, glass jar or bowl. Keep it in the fridge and the whey will drip out into the container. Again you will have a thick and creamy yogurt that can be used in various recipes.