Cookaholics Bulletin Board

I just got off the phone with a new client. I'm doing a couple of dinners and a lunch for them around Christmas. One of her guests (somebody you would know, perhaps not by name, but by their work) is a huge fan of a certain ham, so I'm going to be offering ham sandwiches as part of a Boxer Day luncheon. But her (adult) daughters are gluten-free, and I've never made gluten-free bread.

I'm not looking to perfect my gluten-free baking skills in the next month, but if someone has an awesome recipe, I'd love to hear it. If not, can you recommend a brand of bread? This is an extremely high-end client, so I'm looking for something perfect. Alternatively, I'd consider gluten-free ideas for the ham (it's smoked) that would work for an outdoor luncheon on a mesa in Colorado in the dead of winter.

Amy

Amy, I messaged a friend with a daughter with celiac for a recommendation.

Thanks Jean.

Amy

Gluten free resources:
Cup 4 Cup
King Arthur Flour
Bob's Red Mill

The reviews of "Cup 4 Cup" at Williams Sonoma are excellent.

Thanks Jim. I forgot about Cup4Cup. The stuff is seriously expensive, but I think I'll give it a try. If it can fool Andy, I'll know it's good.

Amy

Edited to add: Just ordered it from drugstore.com for $15.99 with free shoprunner 2-day shipping, and no tax. Much better deal than if I ordered from WS, even with my professional discount.

CI tested GF Sandwich Bread last summer, Udi's was the only one that was recommended.

Gluten Free Flour Blend
Makes 42 Ounces [about 8 ¾ cups]

24 ounces white rice flour
7.5 ounces brown rice flour
7 ounces potato starch
3 ounces tapioca flour
.75 ounce nonfat milk powder

I found all the ingredients for GF flour blend at my local Wegmans- mostly from Bobs Red Mill or Arrowhead Mills.

Good to know Jim. I'm going to try my hand at the brioche roll recipe on the Cup4Cup website. I think I'll also try one of the "rye" bread recipes I found while googling.

Amy

Jim
Would you just use this mixture instead of a/p flour in a recipe?
K

I do not have confidence that substitution works very well and would look for a recipe that was tested as GF. In addition to replacing the starches from wheat flour, xanthan gum is found in most GF recipes and some GF flour.

From Bob's Red Mill :


Xanthan Gum is also expensive. At more than $15\lb it is clearly the reason Cup 4 Cup is so pricy and from the feedback I have read and heard is the best place to start one's GF journey.

Edited to Add:

Since C4C is designed to replace AP flour in traditional recipes, it probably improves the chance of success in converting a quick bread. I may even try it with CI's cheese bread recipe.

I have to eat gluten free and have yet to make a good bread, though I'm getting closer. I use my own mix, based on the cup 4 cup ingredients. The best GF rolls I've had were by French Meadow Bakery. I'm not sure how widely distributed they are but a local restaurant uses them and I think they are the supplier to Subway for their gluten free buns (being tested in limited areas). I recently found some baguettes at my local good food store that are pretty good, made by "Against the Grain". Deb