GLUTEN FREE BREAD RECIPE VIDEO

Loading...

Saturday, May 21, 2016

Gluten-Free Rosemary Walnut Bread Recipe


Gluten-Free Rosemary Walnut Bread Recipe

Ingredients:

* 1 1/4 cups all purpose gluten-free flour mix
* 1 cup arrowroot starch
* 1 cup tapioca starch
* 1 cup white rice flour
* 1/4 cup buttermilk powder
* 1 tablespoon guar gum OR xanthan gum
* 1 teaspoon salt
* 5 teaspoons instant dry yeast granules
* 3 room temperature eggs
* 1 teaspoon apple cider vinegar
* 1/2 cup extra virgin olive oil, plus 5 tablespoons to use in pan
* 1 tablespoon honey
* 1 1/3 cups lukewarm carbonated water OR gluten-free beer
* 4 tablespoons fresh, chopped rosemary
* 1/2 cup chopped walnuts

Preparation:

1. Place dry ingredients in a large mixing bowl and whisk until well blended.
2. In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1 cup water and stir to blend.
3. Mix at low speed, slowly adding liquid to dry ingredients. Beat on medium speed for 2 minutes. If the dough is too stiff add water, a little at a time, until a thick, shaggy dough forms.
4. Add walnuts and rosemary and mix just until evenly distributed.
5. Scrape down sides of bowl with spatula and cover bowl with a tea towel. Allow to rest for 30 minutes.
6. Preheat oven to 400 degrees. Pour 3 tablespoons of olive oil in a 2-quart enameled Dutch oven or ceramic oven proof casserole dish with a lid. Place the pan or bowl, without the lid on, in the oven and allow to preheat while the bread dough is resting.
7. Carefully scrape the bread dough in the hot pan. Dip a spatula in water and use to smooth the top of the dough. Brush 2 tablespoons of olive oil evenly over the top.
8. Cover with lid and bake for 35 to 45 minutes, or until an instant thermometer, inserted into the middle of the bread reads 205 degrees.
9. Remove bread from pan and let cool before cutting.


GLUTEN & RICE FREE MULTIGRAIN BREAD


GLUTEN & RICE FREE MULTIGRAIN BREAD

INGREDIENTS
Dry Ingredients:

  • 1 cup millet flour
  • 1 cup tapioca starch
  • 1/2 cup blanched almond flour
  • 1/2 cup brown teff flour (amaranth flour would work well too)
  • 1/4 cup sorghum flour
  • 1/4 cup flax meal
  • 2 3/4 teaspoons xanthan gum
  • 1 1/2 teaspoons sea salt

Wet Ingredients:

  • 3 eggs
  • 3 tablespoon olive oil
  • 1 tablespoon unsulfured molasses
  • 1 teaspoon apple cider vinegar

Yeast Ingredients:

  • 1 1/4 cup hot water (between 110 – 115 degrees F)
  • 2 tablespoons honey
  • 2 1/2 teaspoons dry active yeast (NOT instant yeast)

INSTRUCTIONS

In a small mixing bowl, combine the honey and the hot water. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 7 minutes (set a timer!) – NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 7 minutes are up!
Using a heavy duty mixer with a paddle attachment, combine the dry ingredients.
In a separate mixing bowl, whisk together the eggs, oil, molasses, and vinegar.
When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then slowly add the yeast mixture. Using your mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for 2 – 3 minutes or until the dough is smooth.
Pour dough into a parchment lined and well greased 9 x 5? metal bread pan (the only pan I recommend for this recipe is a metal one, you will not have the same results using other pans) and cover with plastic wrap. Allow to rise for 45 minutes to an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When bread is finished rising, bake in a preheated 375 degrees (F) oven for about 30 minutes.
Remove loaf from pan and allow it to cool on a wire rack. Allow the loaf to completely cool before slicing.


Monday, August 30, 2010

Gluten-Free Breakfast Bread Recipe














Gluten-Free Breakfast Bread Recipe
A great gluten free bread recipe to try !
Gluten Free Bread Recipes Ingredients:

* 3 cups dairy free / soy free gluten-free flour blend (recipe below) OR your favorite all purpose gluten-free blend
* 1/3 cup sugar
* 1 tablespoon instant yeast
* 2 teaspoons guar gum OR xanthan gum
* 2 teaspoons salt
* 6 egg yolks
* 1/3 cup light olive oil
* 1 3/4 cups club soda or sparkling mineral water

Gluten Free Bread Recipe Instructions :

1. Grease a bread loaf pan with butter.(I used an 8.5 x 4.5 loaf pan)
2. Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
3. Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
4. Slowly add carbonated water to the bowl and mix until blended.
5. Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes.
6. Preheat oven to 325°
7. Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf.
8. Set the loaf pan, uncovered in a warm, draft-free location to rise.
9. When batter is about 1 inch below the top rim of the bread pan place it in preheated oven.
10. Bake bread for 50 minutes or until internal temperature reads 200° on an instant read thermometer.
Remove the gluten free bread from loaf pan and cool on a rack before slicing...enjoy it warm !
gluten-free-caraway-seed-bread-recipe

Gluten-Free Caraway Seed Bread Recipe














Gluten-Free Caraway Seed Bread Recipe
A great gluten free bread recipe to try!

Gluten Free Bread REcipe Ingredients:

* 1 1/4 cups gluten-free bread mix (or your favorite all purpose GF flour mix)
* 1 cup arrowroot starch
* 1 cup tapioca flour
* 1/2 cup superfine brown rice flour
* 1/2 cup amaranth flour
* 1/4 cup buttermilk powder
* 1 tablespoon guar gum OR xanthan gum
* 1 teaspoon salt
* 1 teaspoon gluten-free onion powder
* 1/2 teaspoon gluten-free garlic powder
* 1 1/2 - 2 tablespoons caraway seeds
* 5 teaspoons instant dry yeast granules
* 3 room temperature eggs
* 1/2 cup olive oil, plus 3 tablespoons to use in the baking pan
* 1 tablespoon honey
* 1 teaspoon apple cider vinegar
* 1 1/4 - 1 1/3 cups gluten-free beer OR plain club soda (carbonated water)

Gluten Free Bread Recipe INSTRUCTIONS

1. Place dry ingredients in a large mixing bowl and whisk until well blended.
2. In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1 cup gluten free beer or water and stir to blend.
3. Mix dry ingredients on low speed while slowly adding liquid mixture.
4. Beat on medium speed for about 2 minutes. If the dough is too stiff add water, a little at a time, until a thick, shaggy dough forms.
5. Beat on high about 2 minutes longer. Dough should become smooth and somewhat thick.
6. Scrape down sides of bowl with spatula and cover bowl with a damp towel. Allow to rest for about 1 hour.
7. While dough is resting preheat oven to 400° F.
8. Pour 3 tablespoons of olive oil in a 2-quart enameled cast iron Dutch oven OR ceramic oven proof casserole dish with a lid. Place the pan or bowl, without the lid, in the oven and allow to preheat while the bread dough is resting.
9. Carefully scrape the bread dough in the hot pan. Dip a spatula in water and use to smooth the top of the dough.
10. Cover with lid and bake for 35 to 45 minutes, or until an instant thermometer, inserted into the middle of the bread reads 205°.
11. Remove bread from pan and let cool before slicing. The gluten free bread recipe is ready to serve...nice ! Enjoy !
Gluten-free-dill-onion-brown-bread

Gluten-Free Dill Onion Brown Bread Recipe

Gluten-Free Dill Onion Brown Bread Recipe
A great gluten free bread recipe to try !
Ingredients:

* 3 cups gluten-free high fiber flour blend (see note)
* 1 1/2 teaspoons guar gum OR xanthan gum
* 1/2 teaspoon salt
* 1/2 teaspoon ginger
* 2 teaspoons whole dill seeds
* 2 teaspoons dry minced onions
* 1/2 teaspoon granulated onion powder
* 1 tablespoon dry yeast
* 1 large egg, room temperature
* 2 tablespoons honey
* 2 tablespoons softened butter
* 1 cup buttermilk, lukewarm
* 1/4 cup water, lukewarm
* 1 teaspoon apple cider vinegar
* 1 tablespoon softened butter or oil to brush on brush during and after baking
* NOTE:
* I used Living Without magazine's Substitution Solution's High Fiber Gluten-Free Flour Blend with dark teff instead of light teff.
* Spice, seeds and dried onions - Read labels carefully and avoid products processed in facilities that process foods that contain gluten.

INSTRUCTIONS:
Preheat oven to 350° F / 176° C

Grease or use cooking spray to prepare a 9x5x3-inch loaf pan, preferably metal.

Combine all dry ingredients, including dry yeast in a large mixing bowl and whisk to thoroughly combine. Add all wet ingredients. Use an electric mixer to blend ingredients. Beat on high for 3 minutes.

Use a large spatula to scrape batter into prepared bread pan. Wet the spatula with water and smooth the batter. Pick the pan up and tamp it on the counter several times to avoid air pockets in the batter.

Bake in preheated oven for 15 minutes. Remove the loaf and brush top with soft butter. Return to oven and bake for an additional 25 minutes. The crust should be a deep, golden brown. Remove and cool on a rack for 10 minutes. Remove from loaf pan and allow to completely cool before slicing.

Baking Tip: To prevent bread from being undercooked in the middle, use a digital cooking thermometer. When temperature is about 206-208 F degrees, bread is done. The gluten free bread recipe is ready to serve- about 13 slices of bread...enjoy !