Fresh Yeast Bread Can be Easy & Delicious!
Categories: Baking Tips, Breads, News, Videos
Tags: , Allergy Friendly, Baking Tips, Dairy Free, Yeast Bread
Real bread is the one thing everyone going gluten free misses. Add to that if you have any other dietary restrictions as well: egg, dairy, soy, nut …. Having real bread again seems a virtual impossibility. Certainly if you have ever tried one of those frozen blocks that passes as “gluten-free bread,” it could tend to make anyone depressed about their new diet!
I have long been a proponent of making your own bread because it tastes better, it can be tailored to fit any dietary restriction, it can be made with more fiber and nutrients than many of the vacuous loaves on the market today, and it’s really quite easy! Yes, I said easy! Gluten-free bread is much easier and quicker to make from scratch than its gluten-containing counterparts, but what’s even easier? Making it with a mix. So, I developed this great mix for making fresh, homemade gluten and allergy-free bread which I am so excited to share with you!
Lest you still fear bread making is too complicated, let me assure you, this can be made using a stand mixer, a bread maker, or even a wooden spoon and bowl! Check out this video if you still have doubts!
Can you smell the aromas of warm yeast bread in your kitchen yet? Get to it! Delicious gluten-free, allergen-friendly bread is finally within reach!
Check out this independent review from GlutenFreeVille of my new bread mix and then jump over to the product page of Jules Gluten Free for more info and start planning all those yummy sandwiches, French Toast, stuffing, croutons, bread puddings, bread crumbs … all those things that taste better with really good bread.
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09. Apr, 2011
[...] Trust me: when making gluten-free bread, simply mix/beat well; cover & rise; bake; enjoy. That’s it. Easy as can be. You can even do it with a wooden spoon and bowl, although I’ll admit I use my stand mixer every time I have a choice. Don’t believe me? Watch this video and believe! [...]
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21. May, 2011
[...] To confuse things further, there are two kinds of Brewer’s Yeasts: one used to produce alcohol and bubbles in beer; the other used as a nutritional supplement. The latter is what is used in cooking – it is deactivated, and will not produce any alcohol or bubbles. While there is a difference between the Brewer’s Yeast used for cooking and Nutritional Yeast, they are actually made from the same strain of yeast. Brewer’s Yeast for cooking is a by-product of beer production and thus, retains some of the bitter flavor from the hops; Nutritional Yeast is not as bitter because it is grown on molasses. One would assume that people eating gluten free would need to avoid “Brewer’s” yeast, opting for “Nutritional” yeast instead; however, one brand I have used takes confusion to new heights by calling itself “Brewer’s Yeast: High Potency Instant Natural Nutritional Yeast.” At first, I passed it by, but the product rep assured me it was gluten-free. How could this be? Apparently because this particular ”Brewer’s Yeast” product is grown on beet molasses, rather than being a by-product of gluten-containing beer processing. Right. I wish they could get their terminology straight! (Yet another reason to read labels thoroughly in every case!) As a nutritional supplement, this yeast offers a cheesy/nutty flavor that vegans love to use in recipes where the cheese is not used — it’s even great on popcorn! It is also full of protein and B vitamins, and thus is highly prized, particularly in the vegetarian community. I have a great recipe for gluten-free crustless (vegan) quiche in my new cookbook, Free for All Cooking; it is also reprinted on the MadeJustRight baking site. It’s fun to make something so simple and easy for your family’s dinner, and know it’s chock full of yummy good-for-you goodness — you really should give nutritional yeast a try in some of your recipes, too! Baker’s/Dried Yeast: This form of Baker’s yeast is alive but inactive due to lack of moisture. Quick Rise, Rapid Rise, Fast Rise, Instant Dry and Bread Machine Yeast are all basically the same, but are different from “Active Dry Yeast” in that they are more finely granulated and are dried to a lower moisture level, so they need not be dissolved in water to become hydrated before mixing (i.e. no proofing!). What does that mean to you? It means that these instant dry yeasts can be added to the dry ingredients during mixing or can be added last, on top of other dry ingredients in a bread machine. Furthermore, these fast rise yeasts usually contain ascorbic acid which increases the height you’ll achieve with most baked loaves. Active Dry yeast has larger granules and must be dissolved completely for the yeast to become “active,” so it is best to dissolve it in warm water (100° to 110°F) before using. It also takes more Active Dry yeast to rise a bread loaf than it does Quick Rise yeast, so those recipes often smell and taste more “yeasty.” Dried yeast of either kind is most often sold in 3-pack strips or in 4-ounce jars. Store at away from moisture and at room temperature, and use by the expiration date; it does keep longer if refrigerated or frozen, but bring it to room temperature before using. Gluten-Free Bread Baking — which yeast and why? So by now you’re probably asking why gluten-free yeast breads require only one rise, and therefore work well with the instant yeast varieties. Well, we have come to the point in this program where we can celebrate the fact that gluten-free yeast breads are actually faster to make and to bake because they do not contain gluten. Obvious, I know, but that means that there is no “punch down” step, no second rise, and no kneading required. In fact, all those steps are done just to “exercise” the gluten, which is totally lacking in our breads (right?!). So actually, not only do you not need to take those steps, you don’t want to do them either, or you will kill your precious gluten-free bread! Trust me: when making gluten-free bread, simply mix/beat well; cover & rise; bake; enjoy. That’s it. Easy as can be. You can even do it with a wooden spoon and bowl, although I’ll admit I use my stand mixer every time I have a choice. Don’t believe me? Watch this video and believe! [...]
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24. May, 2011
[...] cup toasted gluten-free bread crumbs (start with 1 cup of any gluten-free bread, sliced & [...]
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Debbie said: on October 17, 2010
I am in Canada and cannot buy your bread mix here. Is the recipe in one of your cookbooks or can I find it somewhere else? I have not been very impressed with any gluten free breads I have tasted due to taste or texture. I would love to enjoy a sandwich again some time. Please help!
Jules said: on October 19, 2010
Hi Debbie, I’m so sorry that we’re not shipping to Canada at this time. I hope we can do so again soon! In the meantime, check out my sandwich bread recipes on this blog and the one on the recipe tab of JulesGlutenFree.com. They’re not the same as the mix, but they are wonderful variations.
Jodi said: on May 16, 2011
Hi Debbie,
I am from Canada and now I live in the USA. I love Jules flour, but I also love Pamela’s Wheat/Gluten free bread mix. Have you tried Pamela’s brand? It is good and keeps for a sandwich. I am hoping for all my Canadian friends with Celiac that Jules will be able to ship to Canada again!
Jodi
Jodi said: on May 16, 2011
Jules, My children can’t have any acidic fruits and veggies. Do you know of a suppliment for Apple cider vinager. I don’t think the bread is turning out like it is supposed to when I leave it out?
Jules said: on May 16, 2011
Hi Jodi – can they tolerate white vinegar? That is a fine substitute in this recipe if you can use it.
Jules said: on May 16, 2011
I hope we can work something out to ship to Canada again, as well. We thought we had a solution, but it didn’t pan out. Any suggestions are welcomed!
luice said: on October 21, 2010
Hello,
I just bought a bread machine “cuisinart”. My 6yrs old daughter has celiac & I finally thought to make her own bread. I love Jules’ all purpose flour, that is what I use for everything, now I would like to be able to use it for regular gluten free bread in my breadmaker. I could not find any recipes in jules book or the downloads booklet from TG. Please, please can you help me & tell me the mesurement with Jules all puporse flour for a breadmaker.
Thanks!!!!!!!!!!
Jules said: on October 21, 2010
Hi there, as luck would have it, I now have a Cuisinart too! I go through at least 1 bread maker a year, with all my travels, and I guess I’m kindof hard on them (either that, or the airlines are!). At any rate, using a bread maker like this one with a gluten-free setting is super easy. You can take ANY gluten-free bread recipe and use it in a bread maker, keeping these things in mind:
1- always put all liquids in the bottom of the bread maker before adding dry ingredients
2- bring liquids (including eggs) to room temperature before using
3- make a well with your finger in the top of the dry ingredients (just above the paddle) and pour any sugar + yeast into that well (if there is no sugar, just yeast)
4- while it’s mixing, use a rubber spatula to help mix the flours from around the corners so that it is completely incorporated
5- buy an instant read thermometer (they’re $3-$10 at the grocery store) and test the bread temp internally when the baking cycle is through; the bread should have reached approximately 205F before it’s done — if it’s not that temperature, either add time as a bake cycle to the machine or put in a 350F oven, rechecking the temperature every 5 minutes until done
That’s it! If you want more bread tips and recipes, check out my bread baking ebook
Kellie said: on November 16, 2010
I would really like to make your pumpkin pie for Thanksgiving. We are gluten-free and dairy-free at our home. Any suggestions for making it dairy-free?
Jules said: on November 16, 2010
Hi Kellie, I’m dairy-free as well, so I always offer ways to make my gluten-free recipes dairy free. Have you had a look at my pumpkin pie recipes? One has no crust necessary and one is a more traditional pie with a crust, but neither has dairy. Happy Thanksgiving!!!
Eryca said: on November 23, 2010
Hey Jules,
Have been looking at your website and books especially on bread for the bread machine. I am allergic to flax seed and so is my daughter. I was wondering if there is something I can do to take it out or replace it with? Thank you and have a good thanksgiving
Jules said: on November 23, 2010
Yes, of course … there is always a way! I often use flax seed as an egg replacer when mixed with warm water; if you see it used in that way in a recipe and don’t need to replace eggs yourself, use egg in its place. Otherwise, I use flax seed for fiber and nutrition – if used in amounts of 2 Tbs or less, cut it out of the recipe entirely. If used as a “flour ingredient” then replace with another grain to provide bulk, like buckwheat or brown rice, in the same amount. Another neat ingredient to use in its place is Chia flour which also offers very high nutritional values!
A Alani said: on December 29, 2010
Do you have a gluten free banana recipe and a gluten free peanut butter recipe?
I just bought 2 bags of your flour and made the banana bread recipe (that my family and friends absolutely love) substituting the flour. It came out lumpy. Can you tell me what I need to do prevent the lumpiness?
Jules said: on December 30, 2010
Not sure what could cause the lumpiness (I’ve never heard of that problem occurring), except if maybe you haven’t mashed the banana quite enough. You should definitely try my favorite banana bread/or/muffin recipe and see how your family loves it (I prefer in muffins so it’s easier to share, and still keep some left for me! : ).
When you say “peanut butter recipe,” are you looking for a peanut butter cookie or some other recipe with peanut butter? Search my blog and let me know if there is something else you are looking for that you don’t see here; I’ll see if I have it in one of my cookbooks or recipe development logs.
D Kaul said: on January 27, 2011
Hello Jules,
I purchased your bread mix over the Holiday’s and am just getting around to try and make it. I was wondering if you have tried substituting the oil with natural applesauce? I am trying to lower the fat content and am hoping this won’t compromise the taste and moisture…..I also plan on using my Cuisinart bread machine. Please help.
Jules said: on January 27, 2011
I have not tried my bread mix with applesauce instead of oil – I often do make that substitution in quick breads though. In this recipe, you can try it with applesauce, but there is not much oil to begin with, so you won’t be saving much. The olive oil works nicely in this recipe to give it mositure without weight. If you bought more than one bread mix, I’d try it both ways so you know if you’re compromising on the ultimate result by making that substitution. I have used it in my Cuisinart bread machine and it works great. Enjoy!
Cynthia said: on January 31, 2011
I LOVE the bread mix and made it with regular yogurt (even though lactose intolerant). Sometimes it doesn’t effect me, but in this case it does.. UGH… Stomach pains with the awesome GF bread!!! I deal with it because the bread is sooo good, but I would like to make it without the lactose.. I did purchase soy vanilla yogurt to try (expensive and sold individually) but is there any other substitutions I could make? Apple sauce, if so, type? I appreciate your assistance!
Cynthia
Jules said: on January 31, 2011
Hi Cynthia, soy vanilla yogurt will work well, as would coconut yogurt. I have found large sizes (32oz) of soy and even large-sized coconut yogurts at the health food stores and it’s much more reasonably priced. You could also go to the websites of the yogurt brands you have found and see if they have printable coupons. Soy sour cream would also work with this mix, if you can find that for cheaper at your stores. Those are what I use, as I also have to avoid dairy!
Pat miller said: on February 7, 2011
Do u have a rye or pumpernickel bread recipe. I bought a loaf of GF pumperknickel bread at our local Freedom Bakery and it was delicious altho expensive. I would luv to be able to make it. I make ur sandwitch bread all the time and it turns out great. The bakery lady said she used sorghum and millet flour. I was thinking I could maybe alter ur sandwitch bread recipe. Thanx Pat
Jules said: on February 7, 2011
Hi Pat – I’ve actually just finished developing an amazing pumpernickel recipe! I’ll be publishing it on the blog in the next week or two, so hang in there! It’s moist, soft, light and so full of yummy flavor! You won’t be disappointed!!!
Karen Redalen said: on February 28, 2011
I am looking for a suggestion to turn your regular bread mix into an italian seasoned garlic bread. Any suggestions? Have you done this before?
Jules said: on March 1, 2011
Karen, I think one of the fun parts about making your own bread is that you can dress up the bread with whatever seasoning you choose! Add some garlic powder and sprinkle the top with rosemary and garlic salt … I can smell it already! Divine!
Kristin said: on March 12, 2011
I love the idea of being able to make gluten free bread for my son that is GFCFSF free. Is there a way I can make this bread without eggs? He seems to be intolerant to them.
Jules said: on March 13, 2011
Yes, use the flaxseed meal and water egg substitute (1 tbs. flaxseed meal + 3 Tbs. warm water = 1 egg) – it works great in yeast breads!
Jayne said: on April 10, 2011
That video was adorable! Jack is a natural! I enjoyed you at our support group in Fort Worth. I made your bread yesterday and it was great. My daughter’s picky non-celiac boyfriend said it was the best bread he ever tasted. Thanks!
Jules said: on April 10, 2011
Jayne – thanks so much! I’m so glad I got to speak to your group down in Texas – you were all so welcoming! So glad your family (and picky non-celiac boyfriend — is that a PNCB?!) loved the bread too! Yay! Total success!
Lisa petersen said: on September 12, 2011
Jules,
I LOVE your flour. It is the best product I have found yet. I am ordering two more bags of it. I have only problem. I live in Alaska and you do not ship here. I currently have your product shipped to my sister in Indiana who then ships it to me. I am going to Indiana in November so I’ll take back one of the bags of flour with me. Please look into shipping to Alaska. There are a lot of gluten free folks here and I have told them to buy your flour. Alaska is NOT in Canada!
Lisa
Jules said: on September 16, 2011
Lisa, thank you so much! I’m thrilled that you’re loving my flour! I wish we could come up with a shipping solution for Alaska, Hawaii and Canada. Heck, we get requests from all over the world! How do you normally receive shipments? Do you pay excessive surcharges? Believe me, we are looking into solutions, but any ideas you have would be welcomed!
Pat miller said: on October 19, 2011
When will u be putting a pumpernickel bread recipe? thanx
Jules said: on October 21, 2011
Pat – I actually believe that I have “perfected” the pumpernickel! (Please forgive my excitement, but this recipe has blown me away!!!) I haven’t had time to post it yet, but it’s in my updated Bread Baking Ebook!
Katie Wheat said: on December 23, 2011
I made this tonight and it came out hard on the outside and doughy in the middle. It did rise about half, but that was about it. What did I do wrong? I would love to make this write. I tried another brand and the same thing happened. I can not figure out what I’m doing wrong. HELP!
Jules said: on December 26, 2011
Katie – send an email to Support@JulesGlutenFree.com and they’ll walk through the process with you to make sure that you’re not missing something. You’ll get it right – hang in there!!!!!
barbara said: on February 10, 2012
i got your flour and was excited to start using it i made your bread recipe in your book followed the direction carefuly and it wasnt what i thought it was very heavy and dence i thought i would make cookies i made peanut butter and they turned out wonderful.
Jules said: on February 10, 2012
Barbara – so glad you loved the flour in your peanut butter cookies! My bread can best be described as an “artisan-style” bread, with a crunchy crust, and a moist, but tender crumb. Not at all like wonder bread or anything white-white-white like that! If you think it was too dense or heavy, and didn’t look like the pictures here, email us at Support@JulesGlutenFree.com so we can walk through the recipe with you – perhaps something went wrong somewhere. If, on the other hand, you were just surprised it wasn’t a light white bread, that’s ok. Try my Beer Bread recipe: http://blog.julesglutenfree.com/2009/08/hamburger-and-hot-dog-buns/
naomi miller said: on March 16, 2012
made french bread recipe substituting jules gluten free flour. bread did not rise and did not brown. any suggestions?
Jules said: on March 17, 2012
Naomi – did you use this recipe or another? If it was another recipe, I would have to see it to give you a guess, but converting wheat flour yeast recipes to gluten-free is tricky because the directions are quite different. For example, if you punch down gluten-free yeast dough, it will not bounce back and you will have no rise. As for the browning, you need to brush the dough with egg or milk — the protein will brown during the bake, giving the bread a light browning that doesn’t occur with gluten-free dough on its own.
Manuela said: on April 10, 2012
Jules
My son is allergic to eggs and dairy products.How would I go about making your bread without those ingredients,or rather what ingredients can I substitute in order to still achieve a good loaf of bread.
Thank you
Jules said: on April 11, 2012
Manuela – all of my recipes can be made dairy-free without any problem, and most can be made egg-free. Use non-dairy yogurt here, like coconut, soy or almond, and use 2 Tbs. flaxseed meal steeped in 3 Tbs. very warm water in place of the eggs. Enjoy!
Shawna Christianson said: on May 6, 2012
I just made your GF Bread mix for the first time and my husband and son LOVED it! They have been GF for over a year and this is the first bread that has brought a smile to their face. Thank you so much – we will be ordering more! One question I have is what is the best way to store the finished loaf and how long will it keep On the counter? Does it dry out in the fridge or Freezer? Thanks again for the wonderful mix!
Jules said: on May 6, 2012
Shawna – that’s fantastic! So glad your family loved the bread mix! About storing it, I never recommend putting breads in the refrigerator, as it will dry them out. Either slice and freeze the loaf (so you can get out a slice or 2 at a time) or keep sealed in a zip-top bag on the counter once it’s cooled. It will last like that for a few days and then you can toast it or use for French Toast, bread pudding, stuffing, etc. if there’s any left!