Gluten Free Cooking School » gluten free bread

Gluten Free Bread – 30 Minute Flatbread

Mary Frances — Tue, 05 Jan 2010 03:20:16 +0000

Sometimes life does not leave time to bake a loaf of bread. Even with a bread machine there have been months during that past year in which I could not convince myself to bake a loaf of homemade gluten free bread. That’s pretty bad when you consider that the recipe is fairly simple and quick. I’m forgiving myself though, since I’ve technically had a “bun in the oven” for 14 of the last 17 months.

Since our family cannot live without gluten free bread, we’ve been surviving on my gluten free flatbread recipe. We’ve been making this for years, but I hadn’t posted it before because it was based off of Kate’s gluten free wrap recipe. However, over the years my lack of willingness to buy tapioca flour, read cooking instructions, or buy $6 of yeast every week has made this recipe into something I consider my own. After finally stumbling on the secret to making this gluten free bread without yeast – I literally stumbled and spilled all of the yeast – this recipe is finally ready for public consumption.

When the bread has finished baking, but each 8 in square into 4 pieces. Then use the the pieces to make sandwiches – we’ve had everything from grilled cheese, to vegan BLTs, to Reubens, to PBJ’s. It’s not as fast as grabbing gluten free bread out of the freezer, but it tastes SO MUCH BETTER!

Gluten Free Flatbread Recipe

1 c. brown rice flour
1/2 c. corn starch
2 Tbsp. sugar
2 tsp. xanthan gum
1/8 tsp. baking soda
1/2 tsp. salt

3/4 c. water
1 tsp cider vinegar
2 Tbsp. canola
2 eggs (or flax eggs)

1. Mix all dry ingredients in medium size bowl.
2. Add wet ingredients and mix thoroughly.
3. Grease two 8 in. square baking pans and dust with brown rice flour.
4. Spread half of batter evenly into each pan. Use the back of a wet spoon if the dough is sticky.
5. Bake at 350 degrees F for approximately 15 minutes, or until bread pulls away from the sides of the pans.

Substitution Notes: Tapioca starch or potato starch can be substituted for the corn starch. Flax eggs are 1 Tbsp ground flax seed + 3 Tbsp. water. I haven’t tried egg replacer since I generally have flax seed on hand.

Gluten Free Bread: Submarine Rolls

Mary Frances — Thu, 23 Apr 2009 01:44:22 +0000

Good gluten free bread is the holy grail of gluten free cooking. Unfortunately, it is rarely available outside of my own kitchen. Now there are a lot of foods that I miss on a gluten free diet, but it is just plain torture to watch my friends eat a submarine sandwich at lunch and know that I can’t join in. Since I subscribe to the belief that all foods can be recreated in a gluten free form, John and I recently set out to create our own gluten free bread recipe for a submarine sandwich roll.

We started with a package of my gluten free bread mix, (we had several bags of my gluten and casein free bread recipe, “Finally, Really Good Sandwich Bread”, in the freezer) which we mixed up and left to rise on the stove while we headed out to play at the park. When we arrived back home, the dough had reached the top of my large mixing bowl.

Since I was making this up as I went, I decided not to do anything else to the bread (the path of least resistance!) and simply spooned it into some forms that John and I quickly threw together using aluminum foil. The forms were approximately 12 inches long and 3 – 4 inches wide, and one batch of dough filled made two foot-long sandwiches. Once the bread dough was in the forms, I didn’t smooth it out because I wanted to make sure that all of those fragile air pockets stayed in the bread.

We then put the forms into a large baking dish, along with three ramekins that we filled with water. The ramekins kept the forms from sliding around in the baking dish, and the water increased the moisture in the oven , which helps the bread develop a good crust. We baked the bread at 350 for 40 minutes, and out came these wonderfully golden, crusty loaves.

Other Tips for Baking Gluten Free Bread:
1. Grease the aluminum forms with butter or shortening to make the removal of the forms easier.
2. Remove the forms immediately after baking so that the bread does not get soggy as it cools. But do let the bread cool on a baking rack for at least 15 minutes before cutting.
3. I like to slice my bread all the way through when I make my sandwich. John things that the V cut used by Subway is the way to go.
4. I usually mix my gluten free bread dough with a mixer for several minutes to develop the gluten xanthan gum, but we didn’t do that in our haste to get out the door and it turned out just fine.
5. We’ve also used Bob’s Red Mill Gluten-Free Homemade Wonderful Bread Mix to make these loaves and it worked well. The loaves were a bit more dense and wet (which is typical of that mix) but the flavor is great.

Have you made gluten free breads using forms? What worked well for you?

On Amazon: Pamela’s Amazing Gluten-free Bread Mix

Mary Frances — Tue, 27 Jan 2009 03:18:04 +0000

I just got an email from Amazon to let me know that they have started stocking Pamela’s Products Amazing Gluten-free Bread Mix And Flour Blend, 4 Pound Bags (Pack of 3). I haven’t used this product, but I know that some of you prefer to use store bought mixes, so I thought I’d pass the news along.

The bread mix comes as a pack of three 4 lb. bags and is currently priced at $35.38 ($2.95/lb). Free shipping is available through Amazon Prime. Here are the ingredients as listed on the Amazon site: Xanthan Gum. (Yeast Not Included) Sea Salt, Molasses & Honey, Millet Flour, Chicory Root, Organic Evaporated Cane Sugar, Brown Rice Flour, Sweet Rice Flour, White Rice Flour, Tapioca Flour, Sorghum Flour, Rice Bran.

Gluten Free Bread: Banana Bread

Mary Frances — Sun, 09 Nov 2008 03:11:06 +0000

Last Monday morning I was cleaning up the kitchen and discovered that we had somehow accumulated 10 very ripe bananas in the back of the freezer. John has been asking for a loaf of banana bread for several months and he’d obviously done a good job at stashing away the bananas that I would need for the bread. After the bananas had thawed on the counter for a bit (and after I had rearranged the kitchen) I settled in for a bit of baking.

Sidenote: If you’ve never used frozen bananas, you’ve got to try it. It really is fun (and a bit gross) to squeeze the thawed bananas out of the peels =)

I was feeling a little nostalgic so I decided to use a recipe from my high school’s cookbook. The recipe was contributed by a long time family friend, which seemed appropriate for a recipe that I can remember eating since I was a child. I did my best to stay true to the recipe, but I did reduce the sugar and make the recipe gluten free and casein free. I would have added 2 c. nuts, but we didn’t have any and I didn’t really miss them.

And it was so good! We ate banana bread at least twice a day for four days and the first words out of David’s mouth each morning was “anana bread”. John thought that the bread was a little mushy when we had our slices right out of the oven, but I liked it. The bread stayed moist the entire four days that it took us to eat it, and I was just keeping it inside of our bread container in the refrigerator. I microwaved our slices for a few minutes each morning, and they came out wonderfully moist. They did not need any butter, which I really appreciated since I am trying to feed us healthy foods.

P.S. That’s a picture of David and his gluten free banana bread breakfast. I was about to get a shot of the banana bread when the camera batteries died =(

Gluten Free Banana Bread
(makes 2 loaves)

2 c. sugar
2 c. coconut oil
4 eggs

4 cups gluten free bread flour
2 tsp. xanthan gum
1 tsp. salt
2 Tbsp. baking powder

1/2 c. soy milk
2 tsp. cider vinegar
3.5 c. mashed bananas*
4 tsp. vanilla

1. Cream sugar and coconut oil until just combined. Mix in eggs.
2. Mix dry ingredients and wet ingredients together in separate bowls, and then add alternately into the sugar/oil/egg mixture starting and ending with the flour mixture.
3. Divide the dough into two greased 10″ loaf pans and cook for 1 hour at 350 degrees F.

*10 frozen bananas, but it will depend on the size of your bananas

P.S. If you want to experiment with a different banana bread recipe, check out some of the options at that site. They’re not going to be gluten free, but you can substitute our flour mix in their recipe.

Two Minutes to Homemade Bread

Mary Frances — Tue, 05 Aug 2008 02:51:30 +0000

The key to staying gluten free is to make being gluten free as easy and tasty as possible. One of my tricks is to keep a stash of gluten free bread mix in the freezer. It only takes 2 minutes to grab a gab of flour, mix in the liquid ingredients (handily noted on the bag), and pop the dough into the bread machine.

Even better, my husband can do it too, so bread making is not “my” responsibility. (This only works if he remembers that you showed him the new stash of bread mix in the freezer!)

And, if you’re thinking that it would be easier to pick up a bag of bread mix at the store, you’re probably right. But it wouldn’t taste nearly as good, and that’s more important than being easy.

If you’d like to make your own stash, grab you favorite gluten free bread recipe and follow along.

How to Make Homemade Bread Mix

First, mix up a big bowl of the main flours in your recipe. I used my “Gluten Free All Purpose Flour Mix” because I wanted to make “Finally, Really Good Sandwich Bread”. Since I use my All Purpose mix for lots of recipes, I didn’t do the math to figure out how much flour mix I would need for 8 loaves of bread. But you could certainly do that.

If you’re new to gluten free baking, the main flours would be any grain or bean flours, plus any starches like corn, potato, or tapioca.

Now, measure enough flour for one loaf of bread into each plastic freezer bag. I used a quart size bag. If you’re making a recipe for a 2lb. loaf you may need to go up a size. My recipe calls for two and a half cups of my All Purpose Flour Mix, so I don’t really have to think about how much flour to add. If your recipe calls for separate flours, add up the measurement for each of the flours you mixed in Step 1 to determine how much flour to add to each bag.

Take each additional dry ingredient and add it to each bag. For example, I add 1 Tbsp of yeast to each bag, and then 2 tsp. of xanthan gum to each bag, and then the sugar, and then etc. It’s very important to pay close attention during this step because it’s really hard to tell the difference between 1 tsp. of xanthan gum in a bag and 2 tsp. of xanthan gum in a bag. (Don’t ask.)

Now you can close each bag, lay it flat, squeeze all of the air out and seal. The only reason that you have to get most of the air out, is that it makes it so much easier to write the recipe on the bag. The bread mix will be in the freezer and should stay fresh for at least 6 months.

Using a Sharpie, write the name of the recipe and the amounts for the wet ingredients on the bag. You can also write any additional directions, if you (or any other bakers) will need them. I chose not do to that, because I follow the dump and stir method with this bread. Dump the dry ingredients in, dump the wet ingredients in, stir, bake.

Stack the bags in the freezer and forget about them till you need them. Be sure to tell everyone of baking age in your family about your stash, so that they can bake you bread in your time of need. (This is particularly handy if you’ve just had a baby or an illness in the family.) If for some reason your husband keeps making Flat Bread from scratch even though this easier option is available, he may have been distracted by a more enticing view (of you, of course)when you (proudly) showed him your stack of bread mixes and explained (in a very excited voice)how to use them. He may need a reminder.

Yummy Sandwich Bread (Gluten Free, Casein Free, Soy Free)

Mary Frances — Thu, 10 Jan 2008 04:30:18 +0000

Now that I’ve given you my new all-purpose gluten free, soy free flour mix, you need a recipe to try it in. Based on the questions and comments I’ve received I decided to start with bread. And I even found a new sous chef for this experimental baking. Please let me introduce Sous Chef David. (Check the end of the post for more pictures!)

Experiments in Bread Baking:
For the baking session, I decided to make enough dough for two loaves and cook one in the bread machine and one in the oven. I recently posted “conventional oven” directions in the comments to one of my posts and I wanted to make sure that they were correct. And I thought it would be fun to compare the two loaves. You know me; I like experiments.David and I made a double batch of the dough (see recipe below) and then scooped half of it into the bread machine. I’ve lost the paddle to my machine, so I just threw the dough in without it and set the bread to bake on the 80 minute “Express Bake” setting.The other half of the dough was scraped into a greased 10″ Calphalon loaf pan. The dough needed to rise in a warm place for 45 – 60 minutes and the only warm place that I could find was on the stovetop in front of the vent from the oven. I wasn’t sure if this would counteract the somewhat chilly temperatures of our house, but the bread was pushing at the top of the cloth within 45 minutes. After the bread rose I baked the loaf in a 375 degree oven for 60 minutes.

And here are the results:

The bread machine bread is on the left and the oven bread is on the right. These loaves turned out pretty much as expected. My oven loaves have always been on the short side, but I think this is primarily because my loaf pan is longer and wider than my bread machine pan. There’s just more room to spread. To confirm this theory I cut the end off of each, and you can see in the pictures below that both loaves have the same density.

Again, due to some recent reader comments I drug out my measuring tape to determine the exact height to which my loaves had risen. The bread machine loaf topped out a little shy of 3″, while the oven loaf came in right at 2″.

The 3″ loaf is typical for our bread machine. I’ve made higher loaves with store-bought mixes but they always collapsed as they cooled. Even though this loaf is only 3″, it’s always 3″ and I can count on having slices of bread that will hold together for a sandwich. In fact, this is the bread that we use for sandwiches, and along with soup or a salad it is the perfect amount for a meal.

The 2″ loaf of bread is a bit small, but we’ll be eating sandwiches from it too. We may just eat two!

Final Thoughts:
While I am definitely in love with my bread machine, I think that you can bake a good gluten free loaf in the oven if you have the right pan. My bread machine pan measures 7.5″ x 5″ x 5″. I did some quick research on Amazon and a my 10″ loaf pan is technically a 1 1/2 pound pan. A 1 Pound Loaf Pan measures 8.5″ x 4.5″ and, if my theory is correct, should result in a higher loaf.

If you have any insights from your bread-baking experiments that you’d like to share with everyone, please tell me about them in the comments.

Yummy Sandwich Bread (Gluten Free, Soy Free, Casein Free)

1 Tbsp. active dry yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)

2 ½ cups Gluten Free, Soy Free All Purpose Flour Mix
2 tsp. xanthan gum
1 tsp. salt

2 eggs
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. First combined the yeast and sugar in a small bowl, Add the water while gently whisking the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients. If your yeast is good then bubbles and foam should form on the top. (By the way, this step is what is commonly referred to as “proofing the yeast”)

2. Combine the flour mix, xanthan gum and salt in a large mixing bowl and stir well. If you have a sifter, then by all means sift the flour. I don’t, so I whisk and stir it really well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Stir until all ingredients are well mixed and then
(a) dump the dough into your bread machine and bake on the 80 minute setting.
(b) or following the remaining instructions for a convention oven.

5. Grease a loaf pan with shortening, butter, or the appropriately allergen-free substance. Scoop the dough into the pan and smooth it out with a rubber spatula or the back of a spoon. Cover the pan with a damp dishrag and place in warm area so that the dough can rise for the next 45 – 60 minutes. The dough should double in size or reach the top of the pan.

6. After the dough has risen, bake in in a 375 degree oven for 60 minutes. When the bread is done it will have a crisp brown crust and it will pull away from the sides of the pan. Remove the pan from the oven, and the bread from the pan, and cool for 15 minutes before slicing.

Gluten Free Southern Cornbread

Mary Frances — Thu, 06 Dec 2007 20:53:36 +0000

Hi everyone! I’m reposting this recipe as I have updated it with a picture of the batter immediately after being poured into the hot skillet. One of the advantages of learning to cook with someone in person is being able to see how things look. Hopefully, this picture will be a step in that direction =) If you’re having trouble with the crust or anything else, email me at maryfrances@glutenfreecookingschool.com and I’ll be glad to help you figure it out.

Cornbread is one of John’s favorite foods. He has been known to eat an entire pan all by himself, and yet somehow he is still a slim, trim hunk (I’m waiting to see how long it takes him to edit this!). We make when we’re having soups, stews, and any food that has yummy juices that we want to soak up. It is also the main ingredient in the Cornbread Dressing recipe that I’ll be posting in the lead-up to Thanksgiving.

If you’re wondering why this recipe is titled “Southern” cornbread, it is because it does not contain any sugar. Cornbread should not have any sugar! It is blasphemous! I know Jiffy puts sugar in their mix, but they are just wrong. This may offend some people who were raised on sweet cornbread, but please don’t hurt your cornbread by adding sugar. Now that I’ve finished that rant, on to the cornbread.

I used to think that cornbread was the best bread recipe ever for a gluten free diet because you don’t need any special ingredients. (I do add some brown rice flour to mine, but you can just as easily use 1 3/4 c. cornmeal, if you want.) However, I’ve been having trouble finding a non-contaminated cornmeal at our grocery store, so I’ll probably order from Kinnikinnick next time. We’ve never noticed a problem with the cornmeal we’ve purchased at the local grocery, but we’re not as sensitive as some of you, so I don’t want to recommend it. Update John found gluten free cornmeal by Arrowhead Mills at Whole Foods so that’s what we will be using in the future.

If you do look for cornmeal at your grocery store be careful because most grocery stores carry cornmeal and cornmeal mix. The cornmeal mix contains cornmeal and wheat flour along with leaving agents. Read your labels and make sure you’re just getting cornmeal. I’ve also had friends tell me that their cornbread was gluten free only to find out that they didn’t realize that cornbread mix had flour in it (or they didn’t realize that “flour” is made of wheat!).

Gluten Free, Casein Free Southern Cornbread

(Yield: 8 slices)

Cornbread should really be made in a cast-iron skillet, but you can use a glass casserole dish in a pinch. The crust won’t be as crispy, but that’s the only difference.

1 Tbsp shortening or oil

1 1/4 c. white cornmeal
1/2 c. brown rice flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

2 Tbsp cider vinegar AND enough soy milk to equal two cups
2 eggs

1. Preheat the oven to 400 degrees. Add the shortening or oil to a 10″ cast iron skillet and put the skillet in the oven to heat up.

2. Mix all dry ingredients in a large bowl.

3. Measure out 2 Tbsp. of cider vinegar into a 2 c. measure, and then add soy milk until you get to the 2 c. mark. The vinegar will curdle the soy milk, and give you a casein free buttermilk. Pour the milk and vinegar into a mixing bowl. Add the eggs to the milk and vinegar and whisk thoroughly.

4. Add the wet ingredients to the dry ingredients and stir until well-mixed.

5. Check the skillet and see if the oil/shortening has started to smoke a bit. Once it has, pull the oven rack out (with the skillet on it) and pour the cornbread batter into the skillet. It will sizzle and some of the oil will come up around the sides and onto the top of the batter. This is supposed to happen and is what makes the crispy crust. Here’s what it will look like.

6. Cook the cornbread for 20 – 25 minutes. When it is done the top will be golden and the middle will be firm but slightly springy to the touch. If you like, rub some butter over the top of the crust at this point. After the bread has cooled for a few minutes, you can cut it into 8 wedges and then remove it from the skillet.

Toasted Pimento Cheese Sandwich

Mary Frances — Tue, 04 Sep 2007 01:00:40 +0000

Before the summer gets completely away from us and we want more than sandwiches for supper, here’s a classic Southern recipe for pimento cheese sandwiches. I had no idea until I read this NPR story that pimento cheese is just a Southern thing. I probably should have guessed though, since we often eat pimento cheese sandwiches with fried chicken and sweet tea.

If you’ve ever tried pimento cheese spread from a carton at the grocery store, please try as hard as possible to purge that memory from your mind. That stuff if horrible and should not be called pimento cheese. The recipe below is what you would get if you were at a bridal tea or church potluck on a Sunday afternoon in the Deep South. It’s a culmination of the recipes from the best pimento cheese makers from my hometown.

The sandwich pictured above is made on my Brown Rice & Buckwheat Sandwich Bread. Traditionally, pimento cheese sandwiches are made from white bread with the crusts cut off, and the sandwiches are cut into halves (rectangular) or fourths (triangular). I’ve also had pimento cheese as a topping on steaks and hamburgers. Whichever way you choose to serve it, pimento cheese one Southern special that you should try.

Toasted Pimento Cheese Sandwich

(approx. 6 sandwiches)

Filling
8 oz. medium cheddar cheese, grated
2 oz. cream cheese (optional, but suggested)
grated onion (optional, but suggested)
3/8 – 1/4 c. mayonnaise or Vegannaise
2 oz. jar of pimentos
dash of red pepper (optional)
salt, to taste
pepper, to taste

Sandwich
sandwich bread
butter
lettuce (optional)

Filling
1. Grate the cheddar cheese on the fine side of your grater. If you have time, set the cheese out on the counter for a few minutes before you grate it. The closer the cheese is to room temperature the better it will combine with the other ingredients.

2. Cut the cream cheese into small cubes and add it to the cheddar cheese. The cubing will make it easier to combine.

3. Cut a white or yellow onion in half and peel on half. Run the cut side of the peeled half over the coarse side of your grater 10 – 20 times. (Hold the grater over the mixing bowl because there will be some onion juice). If you don’t like onions, you can omit this step. If you like onions, be sure to include this step because it really boosts the flavor.

4. Now add the remaining ingredients: mayonnaise, pimentos (including the liquid), red pepper, salt and pepper. Stir ingredients until well combined and until there are no visible chunks of cream cheese.

Sandwich
1. Heat a skillet over medium heat. Spread a thin layer of butter on one side of your bread slices. Put the bread butter side down into the skillet and cook until the bread begins to brown.

2. Once the bread is browned, remove it from the skillet. Spread a thick layer of pimento cheese on the bread. Top with lettuce and another slice of bread. You’re done!

Enjoy!

Finally, Really Good Sandwich Bread: Our Favorite Gluten Free Bread Recipe

Mary Frances — Tue, 26 Jun 2007 02:18:07 +0000

Sandwiches are a staple of our diet. When John first started a gluten free diet we searched through grocery store after grocery store hunting the elusive frozen rice bread that our internet searches indicated should be there. We finally found some and, upon trying it, promptly spit it out. It was horrible! John kept eating it though, because what else is one to do when you don’t know how to cook and your girlfriend is away at grad school.

By the time we married the following year, we had a bread machine and Bob’s Red Mill Gluten Free Bread Mix. Thus started the four year saga of baking gluten-free bread that was either dense, wet, full of air holes, or incredibly misshapen. At last count we’ve been through three different recipes plus innumerable variations of each when I just couldn’t keep my hands off the recipe (which would be at least 95% of the time). But do not be disheartened – Finally, after four years, I have worked out a recipe that consistently turns out really good sandwich bread.

One of the reasons that I really like this bread recipe is that the flours in it are relatively inexpensive. And, at least in Birmingham, they are widely available. I can get all of the different flours at our local Wal-mart. The bread is also very easy to make, especially once you have the recipe memorized from making it frequently. I even do shortcuts now and often mix everything up in one bowl. However, if you’re trying this recipe for the first time, I do recommend that you follow the recipe as closely as possible.

Really Good Sandwich Bread

1 Tbsp. bread machine yeast
1 Tbsp. sugar
1 ½ c. water (105 degrees or a little less than hot)

2 ½ cups "Gluten Free All Purpose Flour Mix Recipe"
2 tsp. xanthan gum
1tsp. salt

3 eggs (or 9 Tbsp. water and 3 Tbsp. ground flax seed)
1 ½ Tbsp. oil
1 tsp. cider vinegar

1. Start by combining the yeast and sugar in a small bowl (I use the smallest in my set of three nested mixing bowls). Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients – bubbles and foam should form if the yeast is happy.

2. Combine the flour mix, xanthan gum and salt in the largest mixing bowl and stir well.

3. In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy.

4. By this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture. Blend the dough with a mixer for 4 minutes.

Bread Machine Directions:

Scoop your dough into the bread machine and smooth the top of the dough. I bake my bread using an 80 minute setting that allows for 20 minutes of kneading, 18 minutes of rise, and 42 minutes of baking. However, since I don’t use the paddle in by bread machine, I’m effectively doing a 38 minute rise and a 42 minute bake. (The advantage of not using the paddle is that you don’t end up with a hole in the bottom of your bread.)

Conventional Oven Directions:

Scoop the dough into a greased loafpan. Allow the dough to rise in a warm area until is is about 1 inch from the top of the pan. Then bake at 375 degrees for 50 – 60 minutes.

Other Notes:

The masa harina in the flour mix for this recipe is usually available in the Hispanic sections of most grocery stores. Due to the way it is processed, masa harina is very absorbent and you cannot substitute corn meal or corn flour. You can purchase masa harina on Amazon.com if it is not available locally.
If you are allergic to corn then you can make the following substitutions in the flour mix: use tapioca starch instead of corn starch and almond flour instead of masa harina
If you are allergic to soy, then you can substitute any of the following flours for the soy flour in the flour mix: sorghum flour, garfava flour, or quinoa flour.
If you are on a dairy-free diet, then you may use soy milk or rice milk. Just make sure that they are gluten free.
If you are allergic to eggs, use the flax substitute listed in the recipe, or follow the instructions on your favorite egg replacement powder. When I use the flax eggs, the bread is usually slightly wetter than otherwise.

Gluten Free Cooking School » gluten free bread

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