THE BEST GLUTEN FREE BREAD RECIPE EVER!
The best gluten free bread recipe that is made without brown rice flour! Great for sandwiches and toast!
Provided by Halle Cottis
Categories gluten-free
Time 1h5m
Number Of Ingredients 7
Steps:
- In a small bowl, combine warm milk, sugar and yeast. Stir and dissolve the yeast and allow the yeast mixture to sit for 10 minutes.
- In a large mixer bowl that attaches to a stand up mixer, combine the gluten free all purpose flour and salt and turn the mixer on low and for a few seconds to blend.
- Add the yeast mixture to the flour and blend on low for 30 seconds.
- Add in butter and eggs and blend on low scraping the sides as needed. Blend until dough is well blended, about 30 seconds.
- Turn the mixer on high and beat for 3 minutes or until the batter becomes smooth.
- Cover the bowl with a towel and allow the dough to rise in a warm place for an hour. I heated my oven up to 100ºF and then turned the oven off and placed it in the oven for an hour.
- Grease a 8×4 or a 9×5″ bread pan with coconut oil or butter. Stir the dough after it has rose for an hour and gently place it into the prepared bread pan.
- Cover with a piece of greased plastic wrap and loosely lay it on top and allow the bread to rise in a warm place for another 20-30 minutes or until the loaf rises just to the top of the loaf pan.
- Preheat the oven to 350ºF and bake the bread for 40-50 minutes. The bread will be golden brown on top and have a hard shell.
- Remove from pan and completely cool before slicing into it. Once cool, slice and enjoy!
Nutrition Facts : ServingSize 1 piece
ALISON'S GLUTEN-FREE BREAD
Yummy bread without a speck of gluten.
Provided by Alison
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
- When bread is finished, let cool for 10 to 15 minutes before removing from pan.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 38 g, Cholesterol 16.1 mg, Fat 6 g, Fiber 2.9 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 255 mg, Sugar 7.7 g
AWESOME GLUTEN FREE BREAD!!!
I combined the best aspects of different recipes I've tried, and this outshines them all. With a french bread kind of flavor and dense chewiness, like sourdough, this bread would be great for just about anything. I even used the dough to make pizza crust for my father-in-law, he just about cried.
Provided by thejoybird
Categories Yeast Breads
Time 46m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine ALL dry ingredients.
- In the mixer, combine wet ingredients,.
- Add the dry ingredients.
- Scrape the sides, and mix on medium for 4-5 minutes.
- Pour into 9x5 pan, using oiled fingers, smooth out top of dough.
- Let rise (took about 80 minutes). I let it rise in a turned off oven.
- Bake at 350F for about 40 minutes.
- Remove from pan, cool, and slice. (I didn't wait for it to cool and it turned out fine).
Nutrition Facts : Calories 135.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 35.2, Sodium 221.1, Carbohydrate 21.7, Fiber 1.3, Sugar 3.2, Protein 2.9
AWESOME GLUTEN FREE FOCACCIA BREAD!
This is out of the Cooking Free book by Carol Fenster. All the recipes I've tried out of her book have turned out great, especially the bread ones. For the gluten free flour, please use Recipe #391326. This was so good, I had 4 large pieces myself (even though I don't need gluten free). See the end of the recipe for optional topping ingredients.
Provided by WI Cheesehead
Categories Yeast Breads
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In medium mixer bowl using regular beaters, combine warm water, sugar, eggs, oil and vinegar until smooth.
- Add yeast, flours, gelatin, xanthan gum, rosemary, onion powder and salt.
- Beat for 2 minutes; dough will be soft and sticky.
- Grease 11x7-inch nonstick baking pan (I used glass dish). Transfer dough to pan, cover with foil, and let rise in warm place for 30 minutes, or until dough is level with top of pan (this took quite a bit longer for me).
- Preheat oven to 400°F Sprinkle focaccia with topping ingredients (except for Parmesan cheese). Bake for 20-25 minutes, until golden brown.
- Sprinkle Parmesan cheese on top, cut and serve.
- Optional Toppings:.
- Herb Topping: Combine 1/2 tsp EACH dried rosemary, sage and thyme; 1/4 tsp black pepper; and 2 T grated Parmesan cheese.
- Sun-dried Tomato & Olive Topping: Saute 1/4 C minced sun-dried tomatoes, 1/4 C sliced black olives, and 1/4 C chopped onion in 1 tsp olive oil.
- Pesto Topping: Puree in food processor just until smooth, leaving a bit of texture: 1 C fresh basil leaves, 1 garlic clove, 1/2 C pine nuts. With motor running, slowly add 1/4 C olive oil through feed tube. Add 1/4 C grated Parmesan cheese and dash of black pepper.
- Caramelized Onion Topping: Sprinkle focaccia dough with 1 to 2 teaspoons dried oregano, thyme, or herb of choice. Then top with 2 C of chopped, sauteed onions that have been tossed with 1 T olive oil. Bake as directed.
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