A few years ago I became active in a local support group and began sharing my bread and baking methods with others in the group. In advising others on gluten free bread making I found while there are many recipes for gluten-free bread available, what most people desire is one basic recipe that can be used with satisfactory results. Once you know the principles of gluten-free bread baking you will be able to adapt these principles to other recipes.

When I was a young girl competing in 4-H bread and pie baking contests, it was amazing to me that even though each contestant was given the same ingredients and we made it at the same time (weather was identical) the end results were always different. This taught me that techniques used during the mixing and baking process determined the final outcome. Years later when I was asked to share my recipe for rice bread I always attempted to share my methods also.

 I found it often overwhelmed first time rice bakers to give so many tips at one time and yet I knew such information was vital to a successful outcome when baking. The necessary ingredients are expensive and people quickly give up if their efforts are not rewarded with an edible product. No one else is expected to eat “hockey puck” type bread so why should we?

I decided to make this bread video as a means of showing every step and to help give first time rice bread bakers the knowledge for a successful baking experience. The purpose of this video is to demystify the art of baking rice bread. This video is a good resource to have available for viewing by anyone with celiac disease who wants to bake their own bread. Its loaded with ideas that you can view as often as needed.

While there are ready made breads and mixes available you can save money by measuring your own ingredients and tailoring the bread to your needs. Usually ready made gluten-free breads are made to keep for a long time on the shelf and are made to satisfy many different diets. Often this results in a bread that has little flavor or nutrition. One glance at the bread aisle at the local food market and it is obvious that others prefer fresh bread. We deserve fresh bread also. 

I have taught high school mathematics and I also enjoy sewing, gardening, camping, hiking, knitting, singing in the church choir and other church activities. I was diagnosed with celiac disease over 40 years ago. Before the correct diagnosis I was treated for “spastic colon” with medications and a low residue diet but my symptoms grew worse. As a result of that experience the celiac diet does not seem nearly as restrictive to me and best of all it restored my health.