My SWAMI-X doesn't allow me any grains that contain gluten (no wheat, spelt, rye). Gluten as a product is always sourced from wheat.

Does anyone know of a replacement for gluten that might be compliant? Although I'm having fun with flax-meal flat-bread, I'd love to be able to use my bread-maker again.

Thanks in advance!

substitute nut flours or other compliant grain flours from your swami in that foccaccia recipe

I've been gf-compliant for four years and basically don't eat bread. Back in the days when the transition was tough, I baked bread from rice flour.  Nowadays I satisfy my grain cravings with quinoa.
I used to make cookies out of almond flour, and almonds are ok for us. I got the recipe from the SCD cookbook. If you want it I'll post it.

Almond bread; how can I forget? Bread made with almond flour, flax seeds, and some other stuff...don't have a recipe...I used to buy it in the health food store...though not sure all ingredients are gt2 compliant...so at this point I'd bake my own..

I think spelt flour is okay for everyone.  My husband is type O and can have spelt.  He loves the spelt sourdough bread from Belin Natural Bakery, but they also sell the flour so you can bake your own (should work fine in your breadmaker).  It is here: http://www.berlinnaturalbakery.com/acatalog/copy_of_Spelt_flour.html

I make gluten free bread in my bread machine.  It ain't pretty....but it's tasty!   

I've experimented with all sorts of different flours/ingreds.  It's always a bit of a c**p shoot *lol* but it can be done.  What I found is that it is very 'bread machine' dependent, as to what might work.  There is a great bread machine thread in the cooking section, there was helpful info there.  I also adapted ratios etc from the cookbook that came with my machine, because when I tried other recipes they just didn't work.  Takes a bit of fiddling, but it is possibel to come up with something you like that works for you.  It won't be like gluten bread, but good anyways!

Quoted from Sharon004

I think spelt flour is okay for everyone.  My husband is type O and can have spelt.  He loves the spelt sourdough bread from Belin Natural Bakery, but they also sell the flour so you can bake your own (should work fine in your breadmaker).  It is here: http://www.berlinnaturalbakery.com/acatalog/copy_of_Spelt_flour.html

Spelt is a gluten grain.  

I about to start experimenting with the bread-maker and different combinations of:

Brown rice flour
White rice flour
Arrowroot
Fava bean flour
Garbanzo bean flour
Millet, whole
Millet flour
Tapioca
Flax meal
Almond meal
Oats (GF)
Buckwheat flour (not so much)

When I hit a winning combination I will patent it and make millions of dollars.

But if anybody already has something that works I would love to hear about it...

Sharon - unfortunately spelt is an avoid: for O non-secretors, for Gatherers (black dot) and on my SWAMI. I don't get on with it. Grr.

Gumby - I have read through the first zillion pages of the bread machine thread, but I couldn't find a way of raising bread without gluten for the yeast to work on. I should go back and see if anything has been added lately. From memory, I think I got distracted by the Xanthan gum debate!

Diffy - Thank you - I'd love the almond bread recipe if you don't mind sharing. I don't get cravings for bread any more, but it's definitely useful to be able to make sandwiches occasionally. I can use rice flour in moderation, and amaranth, millet and flax. And almond meal but it's super costly here - even buying the almonds for making my own meal.

Lola - I was thinking about playing with other flours in the flax foccacia recipe. Would 1 cup of flax meal and 1 cup of other flour still work? Would it still "rise"? And I was thinking, golden flaxmeal and boiling water can be used as an egg-substitute, according to Ribbit. What if I did that and reduced the number of eggs? Hmm... experiments ahead! Have you played around with other flours?

I don t use that many eggs as called for in the recipe.

2 or 3 max

You're not going to find a "gluten replacement". You're going to find alternative recipes that don't require gluten at all. These recipes are going to  be denser and/or more crumbly than gluten-containing breads- that's just the way it is.

You don't NEED gluten for yeast to make things rise. Yeast makes little bubbles in flour whether there's gluten in there or not. You won't get the same texture without the gluten (no stretchy fibers to keep stretching and stretching when they fill up with yeast farts) but yeast will make any dough rise. Possibly not any better than baking soda, but it will make things rise.

Thank you for explaining.

I'll have a go using yeast as well I think, even if it's just for flavouring, because I love the taste of yeast.