Miami dentists are beginning to see an increasing amount of patients concerned with gluten. The question Is gluten bad for you? has received a lot of attention over the past year as health professionals and researchers continue to study this interestingly complex protein. Holistic dentistry professionals see a link between gluten and tooth decay, a topic that will be covered in next week’s Miami Dentist Blog article. Today, we set aside the questions and research surround gluten to instead focus on something fun: a gluten free bread recipe!
Comments by Dr. Ted Herrmann:
Is gluten a bad part of your diet? In short, the answer is yes. Recent research at the University of Maryland suggests that gluten may contribute to gastrointestinal distress for nearly 1 in 133 Americans (i). What’s more, gluten was previously thought to have an adverse health effect on only 1 in 10,000 Americans. Indeed, the gluten problem is one that has been underestimated, affecting many more individuals than previously anticipated.
However, “yes” is just the short answer. Although an alarmingly high 1 in 133 Americans may be adversely affected by gluten, a remaining 130 or so individuals experience no negative side effect from gluten ingestion. These individuals are not clear of danger, though, as gluten allergy may be developed over time. As you may imagine, exploring the nature of gluten, gluten allergy, and the effect it has on the body is a discussion that is as long as it is interesting. We will cover gluten in-depth next week on the Miami Dentist Blog, focusing today on a topic that many Assure a Smile patients have inquired about: gluten free bread.
Bread is a food staple of Western culture. Unfortunately, bread contains a high amount of gluten. Gluten gives bread the soft, sponge-like texture that many of us enjoy. Panera, Atlantic Bread Company, Einstein Bagels, and other cafes have capitalized on this guilty pleasure with the promise of daily fresh-baked bread, successfully positioning themselves to capture huge market segments from traditional fast-food chains.
There’s no doubt about it: we love our bread. Americans, especially, enjoy thick bread sandwiches, breaded down-South comfort foods, and the always-welcomed bread and butter appetizer that Western restaurants serve as a complementary start to most meals.
Regardless of whether you think gluten is bad or not, most individuals can benefit from reducing gluten intake. That sacrifice, however, does not have to mean giving up on bread!
Gluten Free Bread Recipe
This gluten-free bread recipe yields about 3 large loaves. Expect each loaf to weigh about 1 to 1.5 lbs. This soft-textured bread derives a its sweetness from all-natural honey and vanilla ingredients,
- 1 cup brown rice flour
- 1 cup tapioca starch/ tapioca flour
- 3 ¾ cups cornstarch
- 2 tablespoons granulated yeast
- 1 tablespoon kosher salt
- 2 tablespoons xanthan gum
- 2 ½ cups milk
- 1 cup honey
- 4 large eggs
- 1 cup neutral-flavored oil
- 1 tablespoon pure vanilla extract
- Egg wash, 1 egg beaten with 1 tablespoon water (for brushing loaf prior to baking)
- Raw sugar (for sprinkling atop as crust)
- Mix together flour, tapioca starch, cornstarch, yeast, salt, and xanthan gum in a 5-quart mixing bowl. Note: use whisk for thorough mixing.
- Combine all liquid ingredients and mix them, gradually, into the dry ingredients from above. Note: mix until there are no signs of flour. May require the use of a 14 cup food processor and dough mixing attachment.
- Cover mixing bowl and leave to rest at room temperature for 2 hours. Note: do not make covering air-tight.
- Dough may be used immediately, or you may cover and use within 5 days. When storing, leave covered and place in refrigerator.
- Grease either a brioche pan or a 8 ½ by 4 ½ nonstick loaf pan.
- Use wet hands to break off a small piece, about 1 ½ lbs in weight. Shape in to ball, and remember that this dough need not be stretched prior to baking—it contains no gluten!
- Elongate the ball into a narrow oval and place in the center of the baking pan. Cover loosely with plastic wrap and allow dough to rest. Note: allow dough to rest for 90 minutes if refrigerated, 40 minutes if fresh.
- Preheat oven to 350°F.
- Brush the loaf’s top crust with egg wash and sprinkle with raw sugar.
- Place loaf in the center of the oven and bake for approximately 40 to 45 minutes. Note: loaf is down baking when caramel brown and firm.
- Remove from oven. Cool on baking rack prior to serving.
- Enjoy with all-natural peanut butter, jam, or with some of your favorite foods!
Gluten Free Bread: Tweet About It
Have you tried our gluten free bread recipe? If so, message the Dentist305 Twitter account and tell us about it! You may also share this article on Facebook by clicking the “Like” button at the top of this page!
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