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Recently I found an old recipe for colonial bread. I had planned to make it back when I was still eating gluten breads, but never got around to trying it apparently. I actually think its it back from high school – we had a history week in the Boston area and I grabbed all sorts of information wherever we went. Recipes were no exception!

So I decided to try it with gluten flour substitutes. It also called for butter and sugar and other things I don’t eat. So it had a lot of substitute ingredients. But I still had high hopes. Unfortunately it didn’t turn out right. It rose really well in the bread machine, but then sank in the last couple minutes of the bake cycle. That was really disappointing. And granted, I typically won’t post a failure on my blog, but this one is an exception. It may not have risen right, but the taste was extraordinary!

I would be flattered if you experienced ‘gluten-free-ers’, bakers, and foodies would take a look at the recipe and offer any advice. I’m still a baby with this gluten free baking stuff :)

Gluten Free Colonial Style Bread


1/3 cup yellow cornmeal
1 1/2 cups boiling water
1/3 cup amber agave nectar (or molasses)
1 tablespoon corn oil
1 teaspoon salt
1 package yeast
1/2 cup flax meal
1 cup tapioca flour
1/2 cup sorghum flour
1 cup soy flour


Put the cornmeal in a small mixing bowl. Microwave 1 1/2 cup of water until it boils. Add to the bowl and mix water into the yellow cornmeal. Let it sit for 30 minutes.

To the cornmeal mush, add the agave nectar, oil, and salt. In a separate bowl, mix all the remaining ingredients (including the yeast). Put the dry ingredients to the bread machine first, then follow with the cornmeal mix.

Set the machine to the ‘whole wheat’ cycle and then light.

Does anyone have any thoughts as to why this didn’t work? Too many heavy ingredients maybe? Should I use eggs? Any thoughts are definitely welcome! I want to get the functionality of this bread right since the taste and awesomeness are already there :D (I’d also love to remove the agave nectar from the recipe as well substitute out the tapioca flour for something more nutrient.)

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