Anyone has recipe for little/no wheat bread?

Any type of bread recipes but preferably with no wheat/kamut/barley, but other grains are ok. Anyone tried soya/chickpea flour breads?Anyone has recipe for little/no wheat bread?
peajay's Gluten Free Bread








';Yummy bread without a speck of gluten.';


Original recipe yield: 1 - 1.5 pound loaf.


Servings:12





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INGREDIENTS:


1 egg


1/3 cup egg whites


1 tablespoon apple cider vinegar


1/4 cup canola oil


1/4 cup honey


1 1/2 cups warm skim milk


1 teaspoon salt


1 tablespoon xanthan gum


1/2 cup tapioca flour


1/4 cup garbanzo bean flour


1/4 cup millet flour


1 cup white rice flour


1 cup brown rice flour


1 tablespoon active dry yeast





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DIRECTIONS:


Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.


When bread is finished, let cool for 10 to 15 minutes before removing from pan.Anyone has recipe for little/no wheat bread?
Grain Free Boston Brown Bread GF


1 cup plus 2 Tsp amaranth flour


1/4 cup arrowroot


1 tsp baking soda


1/2 tsp powdered ginger


1/2 cup currants


1/2 cup brazil nuts


3/4 cup boiling unsweetened fruit juice or water


1/4 cup honey or molasses


1 Tsp lemon juice or 1/4 tsp vitamin C crystals


Oil a 1-pound baking tin. Fill a Dutch oven or stock pot with about 5 inches of water. Bring water to the boil. In a large bowl combine the flour, arrowroot, baking soda and ginger, stir in the currants. In a blender grind the nuts to a fine powder, add the juice or water and blend for 20 seconds. If the ingredients in the blender dont reach the one cup mark, add a little more liquid. With the blender running low add the honey or molasses and lemon juice or vitamin C crystals. Pour the liquid mixture into the flour bowl, stir quickly to blend, do not overmix. Transfer to the prepared mould or can. Cover with a square of foil or wax parer; tie the wax paper securely with a piece of string. Place the mould in the boiling water, cover the pot tightly and steam for 2 hours over a medium low heat. Don't remove cover during this time. Remove the mould from pot and cool for 15 minutes.








Oat Muffins


1 cup sifted oat flour


1/8 tsp salt


3 1/2 tsp baking powder


1 1/2 tsp sugar


1/4 cup cold water


2 Tsp milk free margarine.


Preheat oven to 425 degrees. Sift dry ingredients into a bowl. Add cold water and mix until smooth. Stir in the margarine and pour into muffin cups that have been greased. Bake for 25 mins.








Almond and Rice Flour Bread With Poppy Seeds


Yield: 1 Loaf VG, WF, GF, SF, SuF





1/2 c Whole almonds, with skins


1 1/2 c Brown rice flour


4 ts Baking powder


1/4 ts Salt


3 ts Poppy seeds 1/2 c Plain low-fat yogurt


1/2 c Water


1 lg Whole egg


1 lg Egg white white


2 tb Vegetable oil





Preheat oven to 350F. Oil 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).





Amaranth Baking Powder Bread


Yield: 1 Loaf VG, WF, GF





1 c Amaranth flour


1 1/2 c Brown rice flour -OR- whole


- wheat flour


1 tb Non-alum baking powder


1 ts Sea salt (optional)


1 c Milk, soymilk, or water 3 tb Honey


2 tb Unrefined Vegetable oil





IF USING RICE FLOUR, add


2 Egg whites; beaten





Mix dry and liquid ingredients separately; beat egg whites, then combine all ingredients. Pour batter into well-oiled 8'; x 4'; pan and bake at 350 F. about 45 minutes. Cool 10 minutes before removing loaf to rack
I have lots and lots of recipes. I don't want to post them here as I wish to retain copyright but if you contact me privatley I'll be glad to share.





You can also google. The BBC website has some recipes as well.
In a small bowl combine:


1/2 cup warm water


2 teaspoons sugar


4 teaspoons dry yeast granules


Set aside and let stand for 15 minutes





2 cups white rice flour


2 cups tapioca flour


1/4 cup sugar


4 teaspoons xanthan gum


2/3 cup dry milk


1 1/2 teaspoons salt


Combine the above six ingredients in a large bowl (use largest mixing bowl).





1 1/2 cups water


4 tablespoons melted butter or oil


1 teaspoon g/f vinegar


3 eggs





Mix above dry ingredients in a large bowl, and the four liquid ingredients in a small bowl, then add the butter mixture and yeast mixture to the dry ingredients. Beat on high for 2 minutes. Use two small greased bread pans, as one large one seems to cause the bread to rise too high and become like a mushroom. Allow to rise in pan, then bake at 350 degrees 20 - 25 minutes. Adjust time depending on size of loaves.





Can also be made as sandwich rolls, as indicated below: use small individual pie tins (about 4'; across, purchase in paper goods supply store, round out the bottom crease with your thumb and finger, or press the tin down on the bottom of a jar the appropriate size to round out the crease, these may be reused time and time again) spray the tins with cooking oil, divide dough to make about 12 sandwich rolls, place pie tins on two cookie sheets, allow to rise, if desired brush with a mixture of egg and water, sprinkle sesame seed or poppy seeds over top, before baking. Bake until nicely browned in 15 -20 minutes.
Gluten Free White Bread


The best tasting GF bread I've found yet, and the cheapest. The ingredients are the key to this bread, so try not to substitute. The flour mix is especially important, so if possible use gluten free flour recipe to make the cheapest, best tasting gluten free bread you've ever tried. This recipe is adapted and modified from one by Bette Hagman. The biggest change to the original recipe is the flour mix used. Cooking time includes rising, baking, and cooling.


2 cups gluten-free flour


1 1/2 teaspoons xanthan gum


1/2 teaspoon salt


1 teaspoon egg substitute


1/2 teaspoon unflavored gelatin (optional)


2 tablespoons sugar


2 1/4 teaspoons dry active yeast


2 small eggs (or 1 egg plus one egg white, medium)


3 tablespoons butter, softened


1 teaspoon vinegar (or dough enhancer)


1 cup warm water


1 loaf





1. Combine all dry ingredients except yeast. May be stored in this condition for months in a ziplock style bag.


2. Preheat oven to 400 degrees F.


3. Grease 8 1/2 x 4 1/2'; bread pan and flour with rice flour, or grease and flour muffin tins for buns.


4. In heavy duty mixer, whisk eggs and vinegar (or dough enhancer), add butter. Add about 3/4 of the warm water.


5. Combine yeast with the dry mix and slowly add to the wet ingredients with the mixer on low.


6. The mixture should be like a very thick cake mix, add more of the warm water as needed.


7. Turn mixer to high and beat for 4 minutes.


8. Turn dough out into the pan for baking.


9. Cover with plastic wrap and let rise in a warm place (on top of oven is usually a good place) until the dough has doubled in size.


10. Bake in 400F oven for 50 to 60 minutes for loaf, 30 to 40 minutes for rolls. Cover with aluminum foil after 10 minutes for light crust on top, 20 minutes for medium crust on top.


11. Remove from oven, allow to cool 20 minutes before cutting for best results.








Gluten Free All Purpose Flour Substitute


If you are like many people and can't eat wheat, barley, or rye because of celiac or gluten intolerance, you need an inexpensive and nutritious substitute for regular wheat flour that will work for baking. This is my own version of such a flour. The majority of these components may be purchased very cheaply in Asian markets. The Great Northern Bean flour is not available on the market, but G.N. beans are very inexpensive and you can make your own flour out of them with a flour mill or even a regular coffee mill (just sift the flour through a fine sieve to remove the large pieces and regrind them). If you would rather use a ready-made bean flour, you can find garbanzo/fava bean flour in most whole foods markets. It is more costly than making your own and the end result will have a stronger flavor, but it will have the same general characteristics and nutrition value. This flour works well for most baking applications such as cookies, brownies, etc, but it will have a strong flavor until cooked because of the bean flour so it is not recommended for uncooked applications. For cakes you should add 1/4 to 1/2 tsp xanthan gum per cup of flour. For bread recipes you should add 1 tsp xanthan gum per cup of flour to simulate the effects of gluten, or better yet simply follow a recipe for gluten free bread. I find that the addition of 1/2 cup of oat flour adds greatly to the consistency of this flour, but due to the ongoing debate regarding the safety of oats to celiacs I have omitted it from the ingredients list. You may add it if desired.


1 1/2 cups great northern bean flour


1 cup cornstarch


1 cup asian rice flour


1 cup sweet rice flour (aka glutenous rice flour)


1 cup tapioca flour


5 1/2 cups





1. Sift ingredients together.


2. Store in an airtight container until needed.