Grain Free Italian Bread Recipes

GRAIN-FREE BUTTER BREAD

Steps:

• Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper.
• Place almond flour in a food processor. Add salt, baking powder, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together.
• Sprinkle cream of tartar into the egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with the egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
• Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.

GRAIN FREE BREAD RECIPE

Steps:

• In a large bowl, whisk together almond, arrowroot and coconut flours with the sea salt. In a small bowl heat 1 1/4 cups of water to 105-110 F degrees. Add maple syrup and rapid rise yeast. Let sit for about 10 minutes. The yeast should start to bubble. Stir in the chia and psyllium into the prepared yeast mixture. Let sit for about 10 minutes while the ingredients thicken. Whisk together, then add to the flour mixture and stir with a spoon until all the ingredients are well incorporated. Knead dough for about 1 minute, then place back in the large bowl and cover with a damp towel. Place in a draft-free area and let rise for about an hours. Pre-heat oven to 425 F degrees with baking sheet or stone. In a small bowl whisk egg. Form dough into desired shape and brush egg over the loaf. Place on heated baking pan and bake for 25-30 minutes or until the internal temperature reaches 205 -210 F degrees. Let cool completely before slicing.

GRAIN-FREE ITALIAN BREADSTICKS (GRISSINI)

Steps:

• Pre-heat oven to 350 deg Fahrenheit (175 deg Cel)
• Line a large baking sheet with a silpat or baking paper
• Combine almond meal, tapioca flour, baking powder and salt in a large bowl. Mix well.
• Add in the water and olive oil, mix thorougly until the dough comes together into a ball. (Note that the dough may be sticky, but should come together after you knead it with tapioca floured fingers)
• Divide the dough evenly into 18 portions, and using olive oil-greased hands, roll each portion of dough on a piece of silpat of a greased counter to make 12-inch long breadsticks
• Place the breadsticks on the silpat-lined baking tray (leaving 1/2 inch apart between each)
• Brush the breadsticks lightly with olive oil, and sprinkle with sesame seeds (or whatever topping you like)
• Bake for 15-18 minutes or until crispy and slightly golden brown.
• Remove and let cool for 10 minutes.
• Serve with cream cheese or your favorite dipping sauce

BASIC ITALIAN BREAD

Steps:

• Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.
• Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
• Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.
• Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.
• Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.

MAMA D'S ITALIAN BREAD

Steps:

• Add the sugar and yeast to the warm water and let proof.
• Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
• Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
• Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
• Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
• Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

GRAIN FREE ITALIAN BREAD

Steps:

• Preheat oven to 375 degrees. Line a 9 x 5" bread pan with parchment paper and brush with some melted butter or coconut oil.
• In a skillet over medium heat, cook sausage (breaking up as small as possible) and onion. When meat is no longer pink, drain and set aside to cool.
• In a large bowl, whisk the eggs and then the butter, syrup and water. Next, mix in the flour, baking soda and salt until smooth.
• Fold in the remaining ingredients. Place in the pan, smoothing out the top.
• Bake for 40-45 minutes or until knife come out clean. Let rest for 5 minutes.
• Good warm or cold.

GRAIN-FREE PALEO BREAD

Steps:

• Preheat oven to 400 degrees.
• Spray a >small< loaf pan with cooking spray.
• In a small bowl, beat eggs, water, and coconut milk. Set aside for now.
• In another bowl, mix dry ingredients (flax seed meal, almond meal, baking powder, salt, and sugar).
• Add dry ingredients to wet ingredients. If you want to add any mix ins (nuts, fruit, coconut, etc.), now's the time!
• Pour mixture into prepared loaf pan and bake at 400 degrees for 20 minutes.
• Once cool enough to handle, remove bread loaf from pan and allow to cool on a cooling rack. Enjoy!