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wednesday wisdom

Wednesday Wisdom: Making use of every crumb

Whether you make them yourself at home or buy a pre-made loaf at the supermarket, let’s face it: gluten-free bread can be expensive. You don’t want to let any go to waste. Follow these tips to put every last crumb to good use:

  1. Lightly toast slices to make delicious sandwiches. (Plus, don’t forget alternatives such as grilled cheese, hot open-faced sandwiches, French toast, and gluten-free paninis!)
  2. Tear or cut up slices and use to make a French toast casserole or bread pudding.
  3. Cube slices, lightly drizzle with olive oil, and season with a touch of salt, pepper, and garlic powder, then pop into the toaster oven or oven until golden brown to make easy croutons for salad.
  4. Pulse stale bread, heels, or lightly toasted slices in the food processor to make easy breadcrumbs. Season to taste with salt, pepper, garlic powder, dried basil, and dried oregano to make Italian-seasoned breadcrumbs.


gluten free frybread on a plate

Frybread and local sausage

gluten free frybread on a plateThis is one of those times where I make something that I had never eaten a glutinous version of and hope to goodness that it still tastes yummy. I saw a similar recipe on Jamie Oliver’s website and thought that it looked delicious. I made fry bread. And it was good. Not as good cold and left over as it was fresh out of the frying pan. But it was still delicious. It has a smorgasboard of flours. Mainly, because that is what is in my kitchen. 15 kinds of flours and about a half cup of an all purpose blend.

I also needed something to eat with the andouille sausage that I picked up at the University of Illinois’ Meat Sales Room. If you are ever in Champaign on a Tuesday/Thursday afternoon or a Friday morning, I highly reccomend you go grab yourself a bit of what ever it is that they have fresh that day. If you live near a university with an agriculture school, you might be lucky enough to have something like this too. The sausage got rave reviews at our memorial day cookout, and sliced it complimented this fry bread well.

Now, go make this super easy bread to accompany whatever it is that you are eating tonight.

#ratingval# from #reviews# reviews
Recipe Type: Entree
Author: Mary Fran Wiley
A whole grain frybread that has a smoky flavor, even if you make it in a skillet.
  • 5 oz ground flax seeds
  • 3 oz sorghum flour
  • 3 oz brown rice flour
  • 2 oz buckwheat flour
  • 1 oz sweet white rice (glutinous rice) flour
  • 5 oz corn starch
  • 5 oz tapioca starch
  • 1 T baking powder
  • 1 T coriander (optional)
  • 1 t cumin (optional)
  • 1 t salt
  • 1 teaspoon honey (optional)
  • 1 cup water (you may not need it all, or you may need more – this is just how much I used)
  1. Whisk dry ingredients together to create a uniform powder.
  2. Add the honey, if usuing. Mix in water 1/4 cup at a time just until you have a dough that is similar to a sticky play dough. Knead it to make sure that it is well combined. Let rest so that the water is absorbed by all the grains for about 10 minutes.
  3. Divide the dough into six balls and press into pancake shapes between your palms. They should be 1/4 inch thick.
  4. Cook in a hot skillet that has been lightly oiled, or cook on a grill for about 3 minutes per side.
  5. Keep warm until all are cooked and enjoy promptly.

Do not substitute the flax, it is the binding agent. It is also very good for you.

If you need to bake by volume, use 2 cups of an all purpose or whole grain flour blend. The absorption rate may differ, so you may require more or less water than I needed.

I served mine with grilled andouille, a yogurt sauce, lentils and feta, but any spicy topping will be delicious.

Google Recipe View Microformatting by Easy Recipe


English Muffin Bread

This is one great reason why my dad rocks.

My dad makes all the bread at my parents’ house.  He has been doing so since he was diagnosed with a wheat allergy and buying $6 loaves of bread became ridiculously expensive and because store bought gluten free bread is generally pretty terrible. He makes a great sandwich bread that uses popcorn – the original recipe is from Jules Gluten Free’s bread e-book and he has tweaked it to perfection. But this is not that recipe. This my friends is one of those “I died and went to heaven” tasting breads. The kind of bread that will make you forget that you are consuming a bread that is not made of wheat.

My mom made ricotta cheese from a cookbook that I bought her for Christmas (can you tell I come from a family of foodies?) and in the book was a very interesting sounding bread – English Muffin bread. It used the whey that is left behind in the cheese making process. Using Jules’ flour (and no, she doesn’t pay me to mention her flour, I just happen to like it) he baked several rounds of bread, each one tasting better and improving on the previous loaf’s taste.

This recipe is very different from the original – double the yeast, double the baking soda and the addition of apple cider vinegar to activate the baking soda. The result: a tender bread that has a slightly tart flavor – just like English muffins.

English Muffin Bread

(makes 2 loaves – from my dad & inspired by Canning for a New Generation)

  • Cornmeal for pans and dusting bread
  • 1 Tablespoon Sugar
  • ¾ Cup Warm Water or Whey
  • 2 Tablespoons Active Dry Yeast
  • 2 Cups Whole Milk or Whey
  • 2 Teaspoons Kosher Salt
  • 1 Teaspoon Cider Vinegar
  • 6 Cups Jules Gluten-Free Flour (or your favorite flour blend with 1 Tablespoon xantham gum)
  • ½ Teaspoon Baking Soda

[box]*If you make your own fresh cheese (such as Ricotta or Farmer’s) and do not want to waste the whey,you can use it in this recipe instead of the water and milk.[/box]

Preheat oven to 400°F. Grease 2 loaf pans (9 x 5) and dust bottoms and sides with cornmeal.

In a mixer bowl, combine the Sugar, Water and Yeast and let it sit for 10 minutes to proof.

Warm the Milk to lukewarm and stir in Salt until it dissolves. Combine the Yeast mixture with the Milk, Vinegar, half the Flour and Baking Soda until well blended. Mix in the remaining Flour and combine well. The dough will be sticky.

Divide the dough between the pans and smooth with a spatula. Cover and let rise for 30 minutes. Bread should double in size. Bake for 30-35 minutes, until crust begins to brown. Remove from oven to coolfor 5 minutes then turn out loaves onto a rack. Wrap tightly to store. The recipe makes 2 loaves becausethe first one will be devoured while it is still warm.