French breads are one of those types of breads that can be difficult to make gluten free, but I did manage to come across a good recipe that I wanted to share.

Gluten Free French Bread Recipe

Ingredients:

• 2 tablespoons active dry yeast
• 1 tablespoon sugar
• 1 1/4 cups warm water (about 110 degrees)
• 3/4 cup sorghum flour
• 1 3/4 cups potato starch
• 1/2 cup tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon guar gum
• 1/4 cup powdered milk
• 1 1/2 to 2 teaspoons salt
• 1 tablespoon butter or margarine, softened
• 1 teaspoon cider vinegar
• 4 large egg whites, at room temperature, divided use

Directions:

1. Line a two-baguette French bread pan with parchment paper or coat with cooking spray.
2. In a small bowl, combine the yeast, sugar and water and stir until dissolved. Set aside for 5 minutes.
3. In a large bowl, use an electric mixer to combine the sorghum flour, potato starch, tapioca flour, xanthan gum, guar gum, powdered milk, salt, butter, cider, 3 egg whites and the yeast mixture.
4. Beat on low to blend. Once blended, beat on high speed for 2 minutes, scraping down the sides of the bowl as needed. The dough will be soft.
5. Transfer half of the dough to each side of the prepared pan.
6. Use a wet spatula to smooth each into a 12-inch loaf.
7. Lightly beat the remaining egg white, them use a pastry brush to lightly coat the top of the loaves.
8. Use a knife to cut 3 diagonal slashes (about 1/8-inch deep) across each loaf.
9. Place the pan on the middle rack of a cold oven.
10. Set the oven to 425 degrees and bake 30 to 35 minutes, or until nicely browned.
11. Remove the bread from the pans and cool completely on a wire rack before slicing.

[Recipe Courtesy of AZ Central]

I always think it is fun to see what other peoples favorite gluten free products are.   If I had to pick my favorite product, it would definitely be Tinkyada.  Not only does it taste the same to me as traditional wheat pastas, in some ways it is almost better!

Karina recently listed her Top 10 Gluten Free Favorites, in which Pamela’s Bread Mix took the top spot.   What are your favorite gluten free products?

I’ve always found you really have to develop a taste for gluten free breads, but good chocolates aren’t usually to difficult to find.   Have you ever thought about combining the two?

Gluten Free Chocolate Bread Recipe

Ingredients:

• 1 cup rice flour
• 1/2 cup tapioca flour
• 1/3 cup flax seed flour (I ground up the seed in my coffee grinder. Worked like a charm)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 Tablespoons unsweetened chocolate powder (I used Green & Blacks)
• 1/4 cup sugar
• 1 cup rice milk (or goat milk)
• 4 Tablespoons oil (I used coconut oil…tasty)
• 1 egg
• 1 teaspoon vanilla (make sure it is not distilled by a grain alcohol)

Directions:

1. Mix wet ingredients.
2. Mix dry ingredients.
3. Add wet ingredients to dry ingredients and mix.
4. Pour into small greased loaf pan.
5. Bake in 375° preheated oven for 45-50 minutes.
6. Test with a toothpick to make sure thoroughly cooked.
7. Let cool on wire rack.

[Recipe Courtesy of Phoenix Island]

Ever needed a gluten free Christmas cake?  Here is a gluten free Christmas recipe that you may find useful.

Gluten Free Christmas Cake Recipe

Ingredients:

• 850g dried mixed fruit
• 1 cup brandy
• 150g butter, softened
• 1 cup brown sugar
• 3 eggs, at room temperature
• 1 cup gluten-free plain flour
• 1/4 cup gluten-free self-raising flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon ground cloves
• 3/4 cup blanched almonds
• 1/4 cup apricot jam

Directions:

1. Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well.
2. Cover and stand overnight or preferably for 1 week, stirring occasionally.
3. Preheat oven to 150°C.
4. Lightly grease a 7cm deep, 20cm (base) round cake pan.
5. Line base and side with double layers brown paper and baking paper (see note).
6. Using electric beaters, cream butter and sugar in a large bowl until pale and creamy.
7. Add eggs, 1 at a time, beating well after each addition.
8. Sift flours and spices over butter mixture.
9. Add fruit mixture and stir until well combined.
10. Press mixture into pan. Smooth surface.
11. Decorate top with almonds.
12. Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean.
13. Pour remaining 1/3 cup brandy over hot cake.
14. Allow to cool completely in pan.
15. Place jam in a heatproof, microwave-safe bowl.
16. Microwave on HIGH (100%) for 30 seconds or until warm.
17. Remove cake from pan and brush top with warm jam. Allow to set. Serve.

[Recipe Courtesy of Taste.com.au]

Have discoveries been made with researchers who study Celiac Disease?  According to Resurrection Health Care, it looks like some progress has been made.    Here is an excerpt from their post:

The research team found that gliadin, the part of gluten that causes the most trouble for those with celiac disease, binds to the CXCR3 receptor. This results in the release of zonulin, a human protein that lowers the intestinal barrier to make it more permeable. While this effect is temporary in most people, the barrier stays down for long periods of time in people with celiac disease, causing disruption in the body’s system.

The finding may help in research on the cause and treatment for other autoimmune diseases, Fasano said. People with type 1 diabetes and multiple sclerosis may experience a similar condition in which offending antigens enter the body through this gateway in the intestines.

“For the first time, we have evidence of how the foreign antigen gains access to the body, causing the autoimmune response,” said Fasano, who is also a pediatric gastroenterologist at the University of Maryland Medical Center. “Further study is needed, but this could allow us to intervene before the zonulin is either released or activated, preventing the immune response altogether.”

You’ll want to click over to read the entire post.