Allergenfreeglutenfreebread Recipes

ALLERGEN FREE/GLUTEN FREE BREAD

Allergen Free/Gluten Free Bread image

An absolutely amazing GF bread from http://glutenfreegoddess.blogspot.com Perfect taste and texture.

Provided by Onehornedone

Categories Yeast Breads

Time 1h20m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

1 cup sorghum flour
1 cup potato starch
1/2 cup millet flour
2 teaspoons xanthan gum
1 teaspoon salt
1 tablespoon yeast
1 1/4 cups warm water
3 tablespoons olive oil
1 tablespoon honey
1 tablespoon Egg Beaters egg substitute, whisked with 4t warm water (or 2 eggs beaten)
1/2 teaspoon mild rice vinegar

Steps:

1.Mix 1t honey and warm water. Water should feel warm-to-hot to the touch but not burning.
2. Add yeast and mix well. Let the mixture sit until it gets bubbly/frothy.
3. Mix all dry ingredients together.
4. When yeast liquid is frothy, add to dry ingredients.
5. Add olive oil, 2t honey, cider vinegar and mixed egg replacer (or eggs) and beat until a smooth batter forms. Dough should be along the consistency of cookie dough, not like wheat bread dough.
6. Scrape into a lightly oiled loaf pan and smooth with wet fingers or spatula.
7. Loosely cover pan.
8. Preheat over to 350 and put loaf pan on top of stove other other warm place to rise.
9. Let rise 20 minutes for rapid rise yeast and 30ish minutes for regular yeast.
10. Bake 35-45 minutes.
11. Cool on wire rack.

Nutrition Facts : Calories 1210.1, Fat 42.9, SaturatedFat 6, Sodium 2419.5, Carbohydrate 195.1, Fiber 17, Sugar 23.1, Protein 20.6

GLUTEN-FREE SANDWICH BREAD

Gluten-Free Sandwich Bread image

In my quest to find an edible gluten free bread, this recipe emerged. It's moist and has no cardboard texture! -Doris Kinney, Merrimack, New Hampshire

Provided by Taste of Home

Time 50m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

Ingredients

1 tablespoon active dry yeast
2 tablespoons sugar
1 cup warm fat-free milk (110° to 115°)
2 large eggs, room temperature
3 tablespoons canola oil
1 teaspoon cider vinegar
2-1/2 cups gluten-free all-purpose baking flour
2-1/2 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1/2 teaspoon salt

Steps:

Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes., Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 110 calories, Fat 4g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 95mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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