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[lohai0]

This may be covered elsewhere...I am allergic to wheat.  (Not gluten, just wheat).  I just moved from a state with an elevation near sea level a town near the Rocky Mountains to work on my PhD.  The wheat free bread in the stores is that vile frozen rice bread.  Does anyone know of a wheat - free bread recipe that can be made at high altitude?

[skinnymargarita]

Well, so we come across paths again. Be careful of those altitudes. I made banana bread and it ended up all over the floor taking it out of the oven, it was crazy! You can get some mixes that are pretty good. My dad gets bread from a bakery that you can order from. The problem is you have to get a lot of bread to order. I emailed my dad for the link. He really likes the bread and my daughter has had it and it is good as well.

Another idea that you may like is chapati. Are you interested in the recipe for that? I make a seeds & salt recipe that I roll into the dough before frying. It tastes fabulous and you can use any grains you want for the flour. Do you have a mill to grind your own grains? You may want to consider that. You can grind anything - grains, beans, legumes into flour and make your own chapati!

Have a great night!

[lohai0]

I would love a chapati recipe! I tried naan without wheat flour, but that was a disaster. My brother is a full celiac (he lives on the east coast so was no help at all on the altitude thing), though he did warn me about the exploding in the oven thing before I tried baking anything.  I think my next kitchen purchase will have to be a mill.  There is not a very wonderful selection of non-wheat flours here, and the wheat flour bin is ABOVE the bean flour and rice flour bins at the grocery store. 

[skinnymargarita]

The bread my dad orders is from Deland Bakery in Florida, he has to eat gluten free and orders the millet bread. http://www.delandbakery.com/index.htm

My chapati recipe follows:


Chapati
2 c whole wheat flour –any grains work (use grains you can tolerate!)
1/2 to 1 tsp salt
2-3 Tb clarified butter or oil I used olive oil evoo
Mix thoroughly, then add 1/2 – 1 c water until dough is smooth, elastic and moist…but not sticky! Oil breadboard, and knead for 10 minutes. Let rest 5 minutes to an hour. Take a small amount, dough could be divided into 12 pieces, flatten and roll into flat wafers, about 6 inches across.  The thickness has a lot to do with its flavor, if thin it is more nutlike and crackery, thicker than 1/4” are too dense. Fry in hot iron skillet with no oil, about 30 seconds to a side or until light brown splotches appear. Fry longer for cracker-like meal like tostadas, shorter for soft bread like a tortilla.

I like to sprinkle with seeds/salt mixture and roll into the dough before frying, omit if you are going to put cinnamon or peanut butter and/or jelly on them.

Ghee is the traditional fat served with these. You melt down butter and let foam twice then it is done. If you are interested, google the term for directions. It is very tasty and lasts a long time.

Let me know if you want the seeds recipe that I roll into the dough. If you have questions, let me know.

[lohai0]

Thanks for the info...I have dairy issues to so ghee is out, but what seeds do you use?  Sesame, poppy and caraway are available here, though I have not looked hard for others. 

[skinnymargarita]

Thanks for the info...I have dairy issues to so ghee is out, but what seeds do you use?  Sesame, poppy and caraway are available here, though I have not looked hard for others. 

I use:
1 tablespoon each:
sesame seeds
poppy seeds
dill seeds
onion flakes
garlic granules

1 tsp kosher salt

Hope you like it!