Spongy Gluten Free Bread Recipes
WONDERFUL GLUTEN FREE WHITE BREAD
Like most people with celiac, I find white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread.
Provided by Christy E.
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 11
Steps:
- Grease a 9x5-inch loaf pan.
- Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
- Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
- Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 34.2 g, Cholesterol 46.5 mg, Fat 7.6 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 339.5 mg, Sugar 3.2 g
GLUTEN-FREE SANDWICH BREAD
In my quest to find an edible gluten free bread, this recipe emerged. It's moist and has no cardboard texture! -Doris Kinney, Merrimack, New Hampshire
Provided by Taste of Home
Time 50m
Yield 1 loaf (16 slices).
Number Of Ingredients 10
Steps:
- Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin 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 25 minutes., Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 110 calories, Fat 4g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 95mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SPONGY GLUTEN-FREE BREAD
This recipe was inspired by recipes all over the web including celiac.com. After scouring the internet for tips on how to make a great tasting bread, I think I've come up with the best gf bread recipe! I can say with confidence that this recipe tastes like "real" bread because I'm not gluten-free. It is also pliable, not crubmly. My parents and son have gluten allergies, along with egg, soy, and dairy (cow and goat) allergies. So this recipe is free of those. I hope you don't substitute anytihng when making this recipe because you may not have the same results at home. I think the two main ingredients that set this one aside from most others is the sorghum flour and the unflavored gelatin. Sorghum flour is a grass which more resembles the flavor of wheat than other gf flours and is frequently used in Africa and Asia. The unflavored gelatin makes this recipe moist and spongy. Just a note: this makes more than one loaf...about a loaf and a third. I haven't perfected it down to just one loaf, but wanted to share with you anyways. I hope that you and your enjoys this as much as my family does. If you try this and figure out how long the baking time is on a non-convection oven, please post this information in the rating so that others will know. Preparation time includes rising time.
Provided by MamanOf3
Categories Yeast Breads
Time 1h50m
Yield 1 1/3 loaves
Number Of Ingredients 14
Steps:
- Preheat oven to 200 degrees fahrenheit.
- Fill a medium saucepan with water and bring to boil.
- Prepare bread pans by greasing and flouring with gluten-free flour.
- Mix all dry ingredients together well with whisk.
- Mix all liquid ingredients together.
- Combine wet and dry ingredients together until well incorporated. Dough will have a thick, batter-like consistency.
- Pour batter into one bread pan about 3/4 full and pour the rest into the other bread pan.
- Turn oven off.
- Pour boiling water into large glass dish and place it on the bottom rack of the oven.
- Put bread pans on the top rack of the oven and close the door. Remember that the oven must be switched off at this point.
- Allow the dough to rise for about 45-50 minutes.
- Remove the bread pans form the oven and heat the oven to 350 degrees fahrenheit.
- Bake on the center rack of the oven for 40-50 minutes or until the loaf is golden brown. I use a convection oven and my loaves are done after about 25 minutes. Do not let the crust become too dark or the bread will be crumbly.
- Remove loaves from the oven and let them cool for 10 minutes.
- Remove by gently loosening the bread from the pans with a knife.
- Cool loaves covered with a dish towel for 30 minutes before slicing.
- Hope you enjoy!
Nutrition Facts : Calories 865.9, Fat 42.6, SaturatedFat 3.1, Sodium 2691.9, Carbohydrate 117.5, Fiber 4.6, Sugar 76, Protein 9.3
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