Gluten Dairy Free Miracle Sandwich Bread Recipes

GLUTEN & DAIRY FREE MIRACLE SANDWICH BREAD

Gluten & Dairy Free Miracle Sandwich Bread image

This loaf has a beautiful crust, is the size of a "real" loaf of bread, and tastes wonderful! It stays fresh for a couple days on the counter (unlike other gluten free breads). You can view more of my recipes at www.allergyfreealaska.com.

Provided by ajandme

Categories Yeast Breads

Time 50m

Yield 1 Bread Loaf, 18 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons honey
1 1/4 cups warm water (between 110 - 115 degrees F)
2 3/4 active dry yeast (NOT instant yeast)
3 eggs, at room temperature
3 tablespoons olive oil
2 teaspoons apple cider vinegar
2 cups brown rice flour
1/2 cup tapioca starch
1/2 cup arrowroot
1/2 cup blanched almond flour
2 3/4 teaspoons xanthan gum
1 1/4 teaspoons sea salt

Steps:

In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 10 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 10 minutes are up!
Using a heavy duty mixer, combine the dry ingredients.
In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then 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 about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.).
Pour dough into a parchment lined and well greased 9 x 5" bread pan and cover with plastic wrap. Allow to rise for 45-60 minutes (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 the dough is just starting to crest the top of the pan, bake for 30 minutes in a preheated 375 degrees (F) oven.
Remove loaf from pan and allow it to cool on a wire rack.
Enjoy it!

Nutrition Facts : Calories 122.6, Fat 3.6, SaturatedFat 0.7, Cholesterol 31, Sodium 176.1, Carbohydrate 20, Fiber 1.2, Sugar 3.1, Protein 2.8

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

Gluten-Free Multigrain Miracle Bread image

It is hard to believe that something as ordinary as a loaf of bread could nearly bring tears to my eyes - But that is what happened the other night when I sliced into the loaf of fresh-baked bread I had just pulled from the oven. I can't take full credit - It's based on a recipe by a woman named Laurie on the Celiac.com forums. But this is really some stellar bread - Hands down the best gluten-free bread I've had. It stays pliable and delicious without freezing or toasting. Don't skip out on the flaxseeds, they add nutrition and texture without too much "flaxy" taste.

Provided by Whats Cooking

Categories Yeast Breads

Time 2h30m

Yield 1 loaf, 14 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or 1/4 cup arrowroot
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey or 2 tablespoons agave nectar
2 teaspoons apple cider vinegar

Steps:

Preheat the oven to 200°F.
Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.
Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Nutrition Facts : Calories 103.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 26.6, Sodium 186.5, Carbohydrate 14.3, Fiber 1.4, Sugar 2.7, Protein 3

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