After several attempts in the last two weeks to make an edible bread I had all but given up on gluten-free cooking. My sadness took over because I was making a big pot of minestrone soup and I wanted fresh bread. Getting out my cookbook “the gluten-free gourmet bakes bread by Bette Hagman” I search. I have tried many of her yeast bread recipes and this is where my pretzel recipe came from. I also have a sourdough starter on my counter from her. The thing is none of her yeast base products ever turn out for me. Defeated I search again and come to her yeast free breads. What the heck I might as well try. Bingo, we have a winner.
Me and yeast just do not get along well. So I am just going to eliminate yeast from my baking whenever I can. I can not share the recipe due to copy right reasons but you can check out her book at your local library. I cannot endorse this book since this is only 1 out of 6 items I have actually turned out edible. but I do plan to look at more of the variations she has and play with it. If you check out her book the recipe I used was Basic Yeast Free bean bread.
So to the bread. I used a small loaf recipe (I ran out of ingredients so could only make the small recipe) and only had large loaf pans so next time it will be a full size loaf. but this raised higher than any of my other yeast breads ever did. the texture, oh my goodness no crumbles, it was soft flexible the crust was even soft and tasty. A peanut butter and jelly combo was pure heaven on this, and I just ate the crusts of the sandwich after my son devoured the rest. We put butter on it and it didn’t fall apart, it held up and the next day just as good, soft, flexible and yummy. Another peanut butter and jelly was in store for it. I do believe I will be making this bread every few days. Really the best bread I have eaten in a long time. Just to compare I touched a piece of wheat bread and then my gluten bread, I inspected for texture and flexibility and you know what I really couldn’t tell the difference except for the size. (I didn’t eat the bread after touching it while touching gluten bread, my non celiac daughter got it)
So are you ready? here are my pictures. 
Impressive!!! Pictures too!! WOW!! You go girl!
Which bread recipe was it from Bette?
Thanks,
Moe
Basic Yeast Free bean bread. I am having a very hard time not eating it all. and you know its not that bad for you. it uses garfava, sorghum, cornstarch and tapioca. not heavy on the white rice which I hate so I feel good feeding this to my family too.
I will have to find a sub for the cornstarch since I am corn free now :O(
Thanks, I am ordering her book from the library now. I’ve gotten it before, but did not try that recipe.
Moe
I beleive those who are corn free use arrowroot instead of cornstarch. I have used it a few times but never in large amounts. Let me know what you find works out.
You can sub more tapioca for the cornstarch as well. Saves having to buy another flour too. Or you can use potato starch, not potato flour though it’s different than the potato starch.