Gluten Free Easter Bread Recipe Recipes Recipe Cards

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GLUTEN FREE EASTER BREAD



Gluten Free Easter Bread image

Gluten Free Easter Bread, also known as Paska, has been a part of my family's Easter tradition for years. A sweet bread, with orange and lemon zest, topped with icing. What's not to love?

Provided by Jeanine Friesen

Categories     Gluten Free Bread recipes

Time 33m

Number Of Ingredients 19

1 cup (125 g) Confectioners' (icing) sugar
2 Tablespoons (30 ml) unsalted butter, softened
1-2 Tablespoons (15-30 ml) orange juice
Sprinkles or shredded coconut for topping (optional)
Zest of 1 medium sized orange (about 2-3 teaspoons)
Zest of 1 medium sized lemon (about 1 1/2-2 teaspoons)
Juice of 1/2 an orange
Juice of 1/2 a lemon
Enough milk to make 1 cup (250 ml); see instructions
3 large eggs, room temperature
1/4 cup (60 ml) oil
1 cup (160 g) brown rice flour
1/2 cup (60 g) millet flour
1/2 cup (63 g) tapioca starch
1/3 cup (67 g) granulated sugar
1/4 cup (25 g) dry milk powder
1 1/2 teaspoons (7.5 ml) rapid rise yeast
1 1/2 teaspoons (7.5 ml) xanthan gum
1/4 teaspoon (1.25 ml) salt

Steps:

  • Zest the orange and lemon into a large glass measuring cup. Squeeze the juice from half of each fruit into the measuring cup as well. Add enough milk to make 1 cup (250 ml) total liquid. Heat in the microwave for 30 seconds, just to warm it up slightly. Stir. Add the oil and eggs and whisk to combine. Set aside.
  • In the bowl of a stand mixer, use the paddle attachment to whisk together the brown rice flour, millet flour, tapioca starch, sugar, powdered milk, yeast, xanthan gum, and salt.
  • With the mixer running on low, pour the wet ingredients into the dry ingredients. Turn the mixer up to medium speed, and beat for 2 minutes.
  • Grease a muffin tin with butter or oil. Scoop the dough into the prepared pan. I use my large cookie scoop, dipped in water, to do this easily. Divide the dough between the muffin cups, I got between 11 & 12, depending on how big I made the buns.
  • Dip your finger in water to smooth the tops of the buns.
  • Place the buns in a warm, draft-free area to rise for 30-45 minutes. I like to turn the oven on to the lowest temperature, just so it warms up in the oven, before turning the oven off, and placing the buns inside to rise.
  • Bake the buns in a preheated 350 degree F (176 degree C) oven for 18-20 minutes. Because of the higher sugar content, the buns will brown quite a bit when baking. If you notice them browning too much, you can cover the top loosely with foil.
  • Once buns are finished baking, remove them from the muffin tin and place them on a wire cooling rack to cool completely. Frost them before serving.
  • Beat together the Confectioners' sugar, butter, and orange juice until smooth. Spread on top of the buns before topping with sprinkles or shredded coconut. (optional)

GLUTEN-FREE ANADAMA BREAD



Gluten-Free Anadama Bread image

Anadama bread, a yeast bread made with wheat flour, cornmeal and molasses, has been a New England mainstay for generations. This version substitutes gluten-free flour, but keeps the loaf's slightly sweet flavor and hearty texture.-Doris Kinney, Merrimack, New Hampshire

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1 cup warm water (110° to 115°)
2 large eggs
3 tablespoons canola oil
1 tablespoon molasses
1 teaspoon white vinegar
1-1/2 cups gluten-free all-purpose baking flour
3/4 cup cornmeal
1-1/2 teaspoons xanthan gum
1/2 teaspoon salt

Steps:

  • Grease an 8x4-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm water. In bowl of a stand mixer with a paddle attachment, combine the eggs, oil, molasses, vinegar and yeast mixture. Gradually beat in the flour, cornmeal, xanthan gum 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 40 minutes., Bake at 375° for 20 minutes; cover loosely with foil. Bake 10-15 minutes longer or until golden brown. Turn oven off. Leave bread in oven with door ajar for 15 minutes. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 136 calories, Fat 5g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 115mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

GLUTEN FREE SODA BREAD (YEAST FREE)



Gluten Free Soda Bread (Yeast Free) image

This gluten free and yeast free soda bread recipe is an easy, quick bread to make. No yeast needed and using basic household ingredients, this gluten free soda bread bakes in 30 minutes. Perfect served warm with lashings of butter!

Categories     Baking

Time 40m

Number Of Ingredients 10

400g plain gluten free flour
1 tsp salt
1 tbsp caster sugar
1/2 tsp xanthan gum
2 tsp bicarbonate of soda
1 large egg (lightly whisked)
200ml natural yoghurt
100ml milk
1 tbsp lemon juice
Extra gluten free flour for dusting (I used rice flour but you can use plain GF flour)

Steps:

  • Preheat the oven to 190'C / Gas 5. Line a baking sheet with a piece of baking paper and set aside.
  • Mix the yoghurt, milk and lemon juice in a bowl and stir. The lemon juice should cause the milk/yoghurt to curdle a little, which is what you're going for here!
  • In a large mixing bowl, add the flour, salt, xanthan gum, sugar and bicarbonate of soda and mix well. Pour in the yoghurt/milk/lemon mixture and then add the egg (which should be whisked just enough to combine the yolk and white).
  • Use a wooden spoon to bring the mixture together into a soft, sticky dough. Dust the worktop with a sprinkle of gluten free flour and turn out the dough. Dust some gluten free flour on your hands as well as and then lightly mould the dough together into a ball - if it is a little difficult to handle at first, you should find with the extra flour it starts to become more workable. Don't over-work it as you don't want to add too much extra flour to the mix.
  • Mould the dough into a circle shape (it should hold its shape relatively well but may still spread a little, this is fine - you don't want the dough to be super stiff!) and place it on the centre of the lined baking sheet. Use a knife to score an X into the top of the dough and sprinkle with a little extra flour.
  • Bake the dough in the centre of the hot oven for around 30 minutes. It should be lovely and golden and sound hollow when you tap the top and bottom of the loaf. Once baked, remove from the oven and cool on a wire rack before slicing and serving.

Nutrition Facts : Calories 138 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 slice, Sodium 162 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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