Do you mean "gluten-free" bread? Personally, the gluten free breads I have tried have all been less than good and I have often thought that if I was diagnosed with coeliac disease I'd give up the idea of bread entirely.

The link below is for a quick and easy gluten-free, low-carb, sugar-free alternative that may help you out. It works best toasted or used as a toasted or grilled sandwich or as French toast. I generally cut the muffin into three slices when I make them. It has an eggy flavor, but if you spread peanut butter or another strong flavor (mustard) on it it's not as noticeable. I've been making this little "bread" for a friend when she dines with us because she's diabetic and very carb sensitive.

My mother was gluten-intolerant and she made wheat-free cornbread as her bread-of-choice. She would bake it thin, cut into bread-size slices and slice them in half. Because there wasn't nearly as much information and GF ingredients available then as there is now, I think you have an advantage. There is even a GF Bisquick and GF flour mixtures and mixes available in all grocery stores, not just health-food stores or special order, now than there were a few years ago. Even Wal-Mart has a large selection of GF foods.

I wish I would have known about arepas when my mother was alive. She would have really enjoyed those for a wheat-free bread. If you can locate a bag of P.A.N. Pre-cooked White Maize Meal you can easily make wheat-free arepas and keep them in the freezer. I make them about once a month just because we like them. They are something different for us on sandwich night.

There are also great baked goods you can make with coconut flour and almond flour that will fill that wheat void. I use both coconut flour (Tropical Traditions) and almond flour (Honeyville Grain) to make muffins because they are low-glycemic alternatives to wheat. My favorite cookbooks using these alternative flours are:
-The Gluten-Free Almond Flour Cookbook - by Elana Amsterdam
You will find a lot of her recipes on-line - www.elanaspantry.com

-Cooking with Coconut Flour - by Bruce Fife, N.D. and a lot of those recipes are available on-line.

Now that I've been making almond milk I have used the moist almond pulp remaining after I blend the nuts and water for making crackers and drying the pulp in my dehydrator and using it in recipes that call for almond flour. Almond pulp (or almond flour) is a good substitute for breading mixes with some shredded cheese like a mixture of Parmesan/Asiago/Romano/Provolone. Great on baked chicken breasts.

Do a search on - paleo bread recipes - and you'll find a number of recipes that may work for you. The people eating a paleo diet don't use grains.

I sure wouldn't pay $7.95 for a wheat-free loaf of bread!!! There are things you can inexpensively make at home once you find the recipes and ingredients you need. Check King Arthur Flour and Bob's Red Mill web sites for GF flours and recipes. I made Gluten-Free Banana Muffins from King Arthur Flour web site this weekend (used my own homemade GF flour blend).

You can do it!!!! :-)

-Grainlady

Here is a link that might be useful: One Minute Muffin

Corn meal is certainly easy to obtain, so I suggest you make a start with cornbread. I think I could get used to the transition to GF with a wedge of cornbread split open and toasted with a little butter/spread. I can give bread a miss at lunch and dinner, but would miss it for breakfast.

Teresa

Thank you so much for the informative answers. I do not have a bread maker right now but thought I would borrow my daughter-in-law's and try it first. She doesn't use it so much any more. I ate very little bread, but really miss it in the morning when I like toasted bread, peanut butter and banana. my favorite combination. I finally got off the milk and am using the fatfree, lactose free milk. I have a friend that uses almond milk all the time. I got some Ezekiel Bread, but that still has the grains. The lady that does clean for me has celiac disease and told me that she simply doesn't eat bread or crackers I loved the Ritz snack crackers, so have to find a substitute for them.
You all are so kind to help with your advice. I have learned that anything diet costs much more and wrecks the budget. Barb

barb-

When my mother craved crackers she would eat Rice or Corn Chex Cereal (a fairly inexpensive option to commercial gluten-free crackers). You could season them with a small amount of vegetable or coconut oil and some flavored popcorn salt, dill weed or powdered cheese, or other seasonings. Check www.chexpartymix.com for some recipe ideas using Gluten-Free Chex Cereals.

If you are thinking of switching to almond milk it's a lot less expensive, and better for you, to make it yourself in your blender. You can use the pulp remaining after you strain the blended nut/water mixture to make some gluten-free snack crackers (recipe linked below), or as your source for almond flour (once you dry it) for gluten-free baking. Check the additional ingredients in commercial almond milk.... I don't consider them "good" options, or necessarily "good" for you. I make almond milk out of almonds and purified water - I don't need synthetic "stuff" added to it.

Check your local library for a copy of "125 Best Gluten-Free Bread Machine Recipes" by Donna Washburn and Heather Butt. Boxed mixes (such as Hodgson Mill) need to be used in a bread machine with a gluten-free cycle, or you can make them by-hand and bake in your oven.

-Grainlady

Here is a link that might be useful: Almond Pulp Crackers

Do you not have rice crackers in the US? Here there are two kinds, one is sort of like a water cracker, thin and crisp, the other is about 5/8" thick and 4" across, looks like it is made of a lot of rice puffs stuck together.

These are the ones I think Colleenoz is talking about. Cheap, delicious and healthy!

I eat PB and jelly or banana on those rice crackers that Shaxhome posted. I eat them for breakfast quite often. But there are also the thin rice crackers made out of rice flour. I love those with savory spreads, but they are pricey! I also like the rye crisps and you can get tolerable whole rye bread. Also I think in the International section or some such place you can find a sweeter type of rye bread. It is a Swedish or Dutch product I think. Ya hafta kinda like the taste of rye.

Two other morning bread alternatives are gluten free muffins and granola bars. I do both of those quite often too. I am not wheat free but try to limit my wheat to one meal a day if possible.

I made delicious gluten-free bread from Healthy Breads in 5 Minutes a Day by the authors Jeff Hertzberg & Zoe Francois. I have several friends who are terribly allergic to gluten. For my Christmas gift to them, I made several of the gluten free boules from this book and they were a huge hit. I made an extra loaf for me, and it's very good bread.....You can use the dough to make boules or for pizza..... all gluten free.

I highly recommend this cookbook and its gluten free recipes. Here's a link where you can read about this cookbook.

Here is a link that might be useful: Healthy Bread in 5 Minutes a Day

Barb, if you are going GF, and have a Kindle or the Kindle app, Dining Downloads has been having lots of free GF books in thier posts/emails. You can either go to thier website, or look them up on Facebook. I have not made anything in them, tho I have started collecting some of them. We thought last year that DGS was wheat intolerant, but it turned out to be lactose. I do, however, have a friend in MI who is having big issues with wheat/gluten. I have been sharing them with her.I wish you much success with it.

Tami