Gluten Free Foods

By Jamie Bateman
Food photography by Jamie Bateman

Family dinner is a special moment to gather around the dining room table and enjoy the blessings that have been prepared. Growing up, our family ate every meal at the table. It was a known fact that when it was time to eat, you had a special seat that was yours. Those dedicated seats aren’t just for church pews.

This family tradition was carried over to our kids and continues to this day. We gather, give thanks for our meal, and dig into the bounty laid before us. That’s when the fun begins. The chatter commences, the stories start to come out, and before you know it, there is so much conversation happening that it’s hard to hear yourself think. The laughter, the joy, the moments that are being created are all for the simple reason that we are gathering to eat.

A dish isn’t just an item that is passed around the table for all to enjoy. Sure, it feeds the cravings, but it’s more than that. It’s a staple. A story behind each one. It’s a favorite item or one that has been passed down from generation to generation. It’s a well-known dish that when you taste it, you know you’re home.

Over the years, our dishes had to make a slight change in how they were prepared. Following the discovery of having to ward off gluten and wheat, we had to quickly shift gears on learning how to make those beloved family dishes.

Here are some of our family’s gluten free recipes.

Gluten Free Bread

INGREDIENTS

1 c. warm milk (110 degrees)
2 tsp. active yeast
1 T. honey
1 1⁄4 c. millet flour, plus some for dusting
1⁄2 c. brown rice flour
1⁄4 c. Arrowroot powder (can also substitute with tapioca starch)
1⁄2 c. potato starch
1⁄4 c. coconut fFlour
1 T. xanthum gum
1⁄2 tsp. salt
1 tsp. apple cider vinegar
2 eggs
2 T. psyllium husk powder
3⁄4 c. warm water (110 degrees)

INSTRUCTIONS

If you’re familiar with baking with gluten free products, then you’re very aware of the trials that come with making any sweet or savory delicacy. Having the right flour mix is key, but then also making sure you have the right flour to make the perfect flour blend is crucial. Having a good bread recipe to fall back on sure beats buying any in the store.

This recipe has been modified from its original version in a way that works best for me, but depending on your oven, you may need to adjust your rise or bake time a smidge.

Start by mixing the warm milk and honey in a small pot until it reaches 110 degrees. Transfer to a bowl and whisk in the yeast. Allow it to sit for 10 minutes.

Next, gather all the dry ingredients and sift a couple of times to ensure the flour is blended well. Add wet ingredients, mix just to incorporate into the flour.

This next step is the secret ingredient that will help your bread stay soft. psyllium husk powder. Some recipes call for a tad bit more, but I measure with my heart and have found that two tablespoons work well. Mix the psyllium husk powder with warm water and stir quickly. This will gel fast, so once it’s mixed, add it to your mixing bowl. Start by mixing with a paddle attachment to incorporate all the ingredients and then switch to a dough hook. Mix at a high speed for about 10 minutes.

Once complete, sprinkle your counter-top with a dash of millet flour, making sure to go sparingly with the flour so it won’t throw off the overall balance of the dough. Shape it into the shape of your bread pan and place it into a greased pan.

Baking bread in Florida can be tricky at best when it comes to our weather and humidity level. With this next step, I found that if I preheat my oven to the lowest temperature, turn it off and then place the dough in the oven with another pan or bowl of water, this will provide a great environment for your dough. Allow to rise for 45 minutes or until it puffs over the edge.

Remove the water bowl and turn the oven on to 350 degrees, bake for 40-45 minutes or until your bread is toasty brown. Remove from the oven and pan, then allow it to cool, avoiding all temptation to cut into the mouth-watering loaf.

This loaf can stay in an airtight container, on the counter for a couple days but then it’s best to store it in the refrigerator for up to a week.

I recommend slathering it with homemade butter and guava jelly.

inspired by the SOUTH