Hi all!

I need a brown rice bread recipe that has no potato in it, for those wanting to avoid the nightshade family of plants (potato, tomato, eggplant, peppers, nicotine, paprika). This is for psoriasis &/or arthritis patients.

Can I use the same recipe that I've used before (modified version of Cara's Best Buns recipe), with more tapioca flour instead of tapioca flour plus potato flour?

Would recipes for potato-free bread recipes (gluten-free) be up in a recipe sticky above?

Carol
http://cantbreathesuspectvcd.com

Hi Carol,

I've made Cara's bread with great success and we don't have potato flour here either.

I forget what I subbed... (I only make it at Christmas because of the yeast)... I think I upped the rice flour a bit and the tapioca/arrowroot a bit.

I have a recipe at http://www.nurtured.com/glutenfree in breads that uses no potato is you use another starch like arrowroot, tapioca or corn. There is no rise time. You mix and bake. Really simple, just seems hard with a lot of ingredients.

Hi,
I make brown rice bread with no additional starches and love it. Just:
3 cups brown rice flour
1 and 3/4 cups water
1/2 cup egg substitute
1 tablespoon each yeast, vinegar, xanthum gum, methylcellulose from energ (optional) and 3 tablespoons sugar

Adjust fluid so it is a bit thicker than pudding.
Let me know how you like it.
Leslie

Thanks, Kim, MotherMoon, and Leslie!

I will be trying your recipes!

I was told by a dermatologist recently, (she took a quick look, and looked at a scraping under the microscope) that I had psoriasis (I have had "something" itchy & red & irritated, for at least a couple of years, with stress as a big factor), and I want to eat some gluten-free bread without the potato flour, since the nightshade family may be bad for people with psoriasis.

I also want to share this bread with hubby who is the gluten sensitive one, (and he also has arthritis, --I have a little), so I appreciate your help, with bread recipes that don't have potato in them.

Carol
http://cantbreathesuspectvcd.com

Hi Leslie,
Do you just mix everything all together and then bake, or is there rising involved? And what temp do you bake at and for how long (and what size bread pan)? Thanks very much,
Frank

My bread maker is a 1 1/2 pound loaf (I think). Pretty standard size. I put in the water first so the dry ingredients don't stick to the pan and then everythng else goes in. I set it on rapid bake so the kneading is there but not much rising time. The time for a loaf is 140 minutes. When it first starts to mix I scrap off the dry ingredients from the sides and make sure the consistency is like mud (never can find just the right analogy).

If you were baking by hand I would add all the ingredients together, stir quite a bit to knead it, pour it into a bread loaf pan (standard size), and try cooking at 325 degrees or 350 for 50 minutes to one hour. That's my guess though as I use a bread maker. I bought mine for about 40 dollars at Walmart. As long as it has a rapid bake it will do gluten free bread just fine. You could also get Bette Hagman's cookbook.

Thanks for asking. I am so happy to get away from the added starches and have a whole grain loaf. It rises well every time. I use this basic dough recipe for carrot cake (a big hit) and carob cake, and stuffing, and everything in-between.
Leslie