Finally Delicious Sprouted Gluten Free Egg Free Bread Recipes

GLUTEN FREE DAIRY FREE BREAD (WITH EGG FREE OPTION!)

Steps:

• Turn the light on your oven. This will help the oven become just the right temperature for proofing. Place the paddle attachment on your stand mixer, and add to the mixing bowl the gluten free flour, yeast, psyllium husk powder, baking powder and salt. Combine on low speed. Add the liquids: aquafaba (or eggs), honey, oil and water (being sure to use an instant read thermometer that your water is the correct temperature). Mix on low until the dough has started to form. Increase the speed to medium and mix for 2 and a half minutes. Scrape the sides of the bowl, and mix for an additional 2 and a half minutes. Pour batter into your greased bread pan. Smooth the top of the batter if necessary. Measure your plastic wrap, but spray the side that will be facing down with non-stick spray before placing on top. Place the covered pan in your oven with the oven light on for 45 minutes. Once your bread has risen (filling about 3/4 the pan), take your bread out and preheat your oven to 350 degrees F. Take the plastic wrap off and place the bread in the middle of the oven and bake for 40-45 minutes. If your top starts to brown too much, place a piece of aluminum foil over the top. To ensure the bread is done in the middle, place your instant read thermometer in the center of the bread. It should read 205 degrees F. Remove the bread from the oven. Allow the bread to cool for five minutes in the pan. Turn out onto a cooling rack and allow the bread to cool completely before slicing (2-3 hours). I know it's hard to wait! Bread is best served fresh after cooling at room temperature with your favorite dairy free butter and jam/honey. See post above on storing options.

FINALLY! DELICIOUS SPROUTED GLUTEN FREE EGG FREE BREAD!

Steps:

• 1. Preheat oven to 350ºF.
• 2. Drain and rinse soaked grains and seeds.
• 3. Place all ingredients in high speed blender and puree.
• 4. Pour into medium loaf pan lined with parchment paper. If desired sprinkle sesame seeds or any type of seed or nut ontop.
• 5. Bake for one hour. If top begins to get too brown, cover with foil.
• 6. Let cool 20-30 min and enjoy with almond butter, agave, honey, pesto sauce -- its deeelicious!
• **Note: Bread will slice best when cooled completely.

ALLERGEN FREE/GLUTEN FREE BREAD

Steps:

• 1.Mix 1t honey and warm water. Water should feel warm-to-hot to the touch but not burning.
• 2. Add yeast and mix well. Let the mixture sit until it gets bubbly/frothy.
• 3. Mix all dry ingredients together.
• 4. When yeast liquid is frothy, add to dry ingredients.
• 5. Add olive oil, 2t honey, cider vinegar and mixed egg replacer (or eggs) and beat until a smooth batter forms. Dough should be along the consistency of cookie dough, not like wheat bread dough.
• 6. Scrape into a lightly oiled loaf pan and smooth with wet fingers or spatula.
• 7. Loosely cover pan.
• 8. Preheat over to 350 and put loaf pan on top of stove other other warm place to rise.
• 9. Let rise 20 minutes for rapid rise yeast and 30ish minutes for regular yeast.
• 10. Bake 35-45 minutes.
• 11. Cool on wire rack.

DOUGH ENHANCER FOR GLUTEN-FREE BREAD

Steps:

• Add this to your dry ingredients.

GLUTEN & LACTOSE FREE BREAD

Steps:

• In a med sized bowl, measure all of the dry ingredients.
• Stir or whisk well.
• Combine liquids and mix well.
• Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer.
• Press start.
• Help mix dough during kneading cycle; Mixture will be very thick.
• Use 1 rise and 1 knead cycle if machine is programmable.
• Remove upon completion of baking cycle.
• Oven method: Preheat oven to 375°F.
• Lightly oil a 9-x-5-inch loaf pan.
• Add yeast to mix and beat in liquids.
• Beat 2 minutes.
• Scrape into loaf pan, cover with plastic wrap, and let rise to the top of the pan.
• Bake 40-45 minutes or until lightly browned.
• Cool on a wire rack before slicing.

SPROUTED BREAD

Steps:

• Two to three days before baking, soak the wheat berries in a container of cold water for 12 to 24 hours at room temperature.
• Drain them, return them to the container, cover with plastic wrap, and leave on the kitchen counter. Wait 2 to 3 days until the grains begin to sprout, rinsing and draining them once or twice so they are always damp. As soon as little tails appear, the wheat berries have sprouted and are ready. You can store them in the fridge until you are ready to make the dough.
• In a food processor, work the sprouted wheat berries into a pulp. If the processor starts to generate heat, give it a break before continuing.
• Combine the water with the almond milk. (You want the liquid to be room temperature, so if the almond milk was refrigerated, use boiling water.).
• Using the dough hook of an electric mixer, combine the sprout pulp, ALL of the vital wheat gluten, salt, yeast, honey, and half of the liquid. Mix on slow speed for 1 minute to bring the ingredients together into a ball, adding additional water as needed. Continue mixing 2 to 3 minutes, occasionally scraping down the bowl. The dough should form a sticky ball.
• Mist a work surface with a spray of water. Place the dough on the surface and knead with wet hands for 1 to 2 minutes. Although the dough will be sticky on the surface, it should have the strength and feel of normal bread dough. Form the dough into a ball and let it rest on the work surface for 5 minutes. Meanwhile, lightly oil a bowl.
• Resume kneading the dough for 1 minute with wet hands to strengthen it. The dough should have strength yet still feel soft, supple, and very tacky. Form the dough into a ball and transfer it to the bowl, rolling to coat with oil. Cover loosely with plastic wrap and let it rise at room temperature for 45 to 60 minutes or until it is about 1 1/2 times its original size.
• Line a loaf pan with foil (not necessary, but makes for an easier cleanup!), and / or spray with nonstick spray. Form the dough into a loaf shape and place it in the pan. Cover loosely with plastic wrap and let rise at room temperature for 45 to 60 minutes or until it is about 1 1/2 times its original size.
• Preheat the oven to 425 degrees. When you put the loaf in the oven, turn down the heat to 350 degrees. Bake for 20 minutes, rotate the loaf, and then bake for another 30 minutes, until the bottom of the loaf sounds hollow when it is tapped.
• Let cool on a wire rack for at least one hour before slicing.