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Aug 23, 2012 09:20 AM

Naturally Gluten Free Bread

I'm looking for breads that are naturally gluten free. So far I have made Brazilian cheese bread (like at Fogo de Chao) and am planning to make dosa. There must be more types of naturally gluten free bread out there. I'm not looking for anything like GF baguette. ("I swear it's like the real thing!" It's not. I've been burned before.) Was going to put this under Special Diets but since I'm not asking for special modifications to existing gluten breads, I thought Home Cooking would be more appropriate.


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  1. How about Faina? Is a flatbread type thing interesting to you? It can be used for sandwiches, served with stew, etc:

    4 Replies
    1. re: katecm

      Wow, I've never heard of that. I'm going to have to try that one, especially since it can be used for sandwiches. Thanks!

      1. re: katecm

        There are various forms (and regions) of chickpea bread. Chickpea flour can be cooked into porridge, which is then sliced and fried (cornmeal, polenta, is also prepared this way). In Sicily these fried chickpea cakes are eaten on 'hamburger' buns.

        Chickpea flour can also be mixed with water (plus salt, olive oil, black pepper), and cooked like a crepe, or a larger flat bread. In Nice France this is called socca, in Italy farinata.

        India has a number of pulse and rice based breads, including pappadum (chickpea) and idli (steamed bread from the south).

        I recall an article from the NYTimes about making flatbreads from a variety of grains and pulses. The main issue is that without the gluten, these other batters can be very delicate and harder to cook and handle.

        1. re: paulj

          I had a lentil flour pappadum recently ... yum

          1. re: chinaplate

            These are some really elastic definitions of bread.

            Papad/papadum (made from dal or rice pastes) are crackers not bread, they are eaten as snacks or sides, with rice, and not used to scoop up the side dishes as bread (roti) or rice would be eaten. Would you call crackers/potato chips/other crunchy snacks breads?

            Dosais are "bread" like crepes are "bread". Idlis are steamed dumplings, not bread.

            Dosais and idlis (unlike papad) are eaten "like" bread as the staple that you scoop up the accompaniments with. But why the need to call them bread, when other English words more accurately describe them?

            South India has an actual "rice bread" - rice flour rotis, aka "akki rotis".

            All over India are the crepelike items like besan cheelas, moong cheelas, pesarattu, adais, etc. (these are not fermented, are made from chickpea flour, moong bean flour, dals, etc.). All these are gluten free.

      2. How about arepas? Not really bread but sort of. I have celiac so am always looking out for naturally gluten-free breads myself.

        2 Replies
        1. re: chefathome

          Discovered Arepas in Las Vegas of all places. Road side kiosk, with some amazing creations.

        2. Look for old Southern recipes. The Carolina Housewife, first published in 1847, has more recipes for baked goods based on rice flour than wheat flour. It helps if you are a confident baker, as with these old recipes the instructions tend to be minimal.

          More contemporary, the crepe recipe that Rose Levy Beranbaum gives in The Cake Bible is based on cornstarch. And she wasn't catering to special diets, she just felt that made the best crepe.

          1. Pan de yuca is the Ecuadorian version of this yuca or tapioca based bread

            1. Ethiopian Injera Bread:

              I have been meaning to try this... I have some teff, so maybe I will set up some to ferment today!