Gluten Free Amish Friendship Bread Recipes

GLUTEN FREE AMISH FRIENDSHIP BREAD

Steps:

• Preheat oven to 325 degrees.
• Grease two loaf pans and set aside.
• In a bowl combine cinnamon, baking powder, baking soda, salt, white rice flour, potato starch, tapioca starch, and xanthan gum. Set aside.
• In a large mixing bowl combine eggs, oil, sugar,buttermilk, and vanilla. Stir until well combined.
• Stir in flour mixture and box of vanilla pudding. Mix until well combined.
• The topping is optional, but good. In a small bowl combined 1/2 cup sugar and 1/2 teaspoon cinnamon. Sprinkle half of the mixture in the bottom of the loaf pans and turn pan to coat. You are basically coating the pans with the cinnamon sugar mixture.
• Pour batter into pans, dividing batter evenly between the two pans. Sprinkle remaining topping mixture if using, on top of the batter.
• Bake for 55-60 minutes or until toothpick inserted into the center of the bread comes out clean.
• Let bread cool in pan for about ten minutes. Then remove loaves from pan and cool on wire rack.

GLUTEN FREE FRIENDSHIP BREAD & STARTER RECIPE

Steps:

• 1. To Make the Starter: Allow milk to sit out and come to room temp. In a glass container, jar or bowl, dissolve yeast in warm water. Allow to proof for 10-15 minutes. Add 1 cup of all purpose flour, & 1 cup of sugar, use a wooden spoon or plastic whisk to mix in. Slowly mix in milk. Cover with a coffee filter & secure with a rubber band. Place in a warm, draft free corner in your kitchen & allow to set out during the fermentation process. (Do not refrigerate & do not use metal utensils during this process). This is considered Day one (1). Make sure you place a label on your container with the date you began the process. Day 1; make or receive GF Friendship Bread Starter, do nothing. Day 2-4; stir with rubber spatula or wooden spoon, cover with coffee filter & secure with rubber band. Day 5; add 1 cup all purpose gluten free flour, 3/4 cup agave nectar (or 1 cup sugar), 1 cup almond milk @ room temp. Mix well removing all lumps. Day 6-9; stir with rubber spatula or wooden spoon, cover with coffee filter & secure with rubber band. Day 10; add 1 cup all purpose gluten free flour, 3/4 cup agave nectar (or 1 cup sugar), 1 cup almond milk @ room temp. Mix well removing all lumps. Remove one cup of batter and set aside to use to make bread. Remove another 3 cups(one at a time) & place in a gallon size ziplock bag. Place label with date on gallon size bags. Give these 3 cups away to friends along with this recipe. (this is considered day one again). You should have one cup remaining, use this to begin the 10 day fermentation process again. Do nothing.
• 2. Preheat oven to 325 degrees F Prepare 2 9x5 bread pans, brush with grapeseed oil, sprinkle bottom & sides with sugar or cinnamon sugar.
• 3. To Make Friendship Bread: In a large bowl, add 1 cup of starter, eggs, milk, agave nectar (or sugar), vanilla, & applesauce, mix well.
• 4. In a second bowl, add GF flours, xanthan gum, pudding (optional), salt, baking soda, & baking powder. Mix in with starter mixture until no lumps remain. Fold in optional chocolate chips, nuts, or raisins.
• 5. Pour half the batter in one prepared bread pan & the other half in second prepared bread pan. Bake @ 350 degrees F for one hour and 15 minutes or until a cake tester inserted in the middles comes out clean. NOTE: You can opt to make 4 small loaves if making for bake sales or giving as gifts. reduce bake time by approximately 15 minutes.

AMISH FRIENDSHIP BREAD - LOW CARB AND GLUTEN-FREE RECIPE - (4/5)

Steps:

• 1.For the starter, combine whole milk and lemon juice in a medium bowl and let thicken 10 minutes. 2.Add almond flour and granulated erythritol and stir to combine. 3.Transfer to a ziploc bag and remove as much air as possible. Then seal bag and allow to sit on counter for 4 days, massaging to mix ingredients 2 to 3 times a day. 4.On the 5th day, preheat oven to 325F and grease a 9 x 5 inch loaf pan very well. 5.Pour starter into a large bowl. Add one cup almond flour, 1/2 cup granulated erythritol, oil, eggs and vanilla extract and mix well. Set aside. 6.In a medium bowl, whisk together remaining 1 cup almond flour, remaining 1/2 cup granulated erythritol, vanilla pudding mix, whey protein powder, coconut flour, baking powder, baking soda, cinnamon and salt. 7.Add dry ingredients to starter mixture and stir until fully combined. Pour into prepared loaf pan. 8.For the topping, in a small bowl, whisk together granulated erythritol and cinnamon. Sprinkle over batter in pan. 9.Bake 50-60 minutes or until loaf is cooked through and a tester inserted in the center comes out clean. If you find that your loaf is browning too quickly, cover with foil for the last 15 to 20 minutes of baking. Notes Serves 16. Each serving has 8.6 g of carbs and 3.1 g of fiber. Total NET CARBS = 5.5 g.