THE BEST GLUTEN FREE BREAD RECIPE EVER!
The best gluten free bread recipe that is made without brown rice flour! Great for sandwiches and toast!
Provided by Halle Cottis
Categories gluten-free
Time 1h5m
Number Of Ingredients 7
Steps:
- In a small bowl, combine warm milk, sugar and yeast. Stir and dissolve the yeast and allow the yeast mixture to sit for 10 minutes.
- In a large mixer bowl that attaches to a stand up mixer, combine the gluten free all purpose flour and salt and turn the mixer on low and for a few seconds to blend.
- Add the yeast mixture to the flour and blend on low for 30 seconds.
- Add in butter and eggs and blend on low scraping the sides as needed. Blend until dough is well blended, about 30 seconds.
- Turn the mixer on high and beat for 3 minutes or until the batter becomes smooth.
- Cover the bowl with a towel and allow the dough to rise in a warm place for an hour. I heated my oven up to 100ºF and then turned the oven off and placed it in the oven for an hour.
- Grease a 8×4 or a 9×5″ bread pan with coconut oil or butter. Stir the dough after it has rose for an hour and gently place it into the prepared bread pan.
- Cover with a piece of greased plastic wrap and loosely lay it on top and allow the bread to rise in a warm place for another 20-30 minutes or until the loaf rises just to the top of the loaf pan.
- Preheat the oven to 350ºF and bake the bread for 40-50 minutes. The bread will be golden brown on top and have a hard shell.
- Remove from pan and completely cool before slicing into it. Once cool, slice and enjoy!
Nutrition Facts : ServingSize 1 piece
GLUTEN-FREE BREAD
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6. Warm the milk in a small pan over a low heat, then leave to cool slightly. Crack the eggs into a large bowl, add the vinegar, then gradually stir in the warm milk until combined.
- Combine the flour, salt, sugar and yeast in another bowl, then, using a wooden spoon, stir the dry ingredients into the wet mixture until it forms a sticky dough. Add the olive oil, then bring it together with your hands into a ball, adding a little flour if it's too sticky.
- Place onto a lightly oiled baking tray, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.
- Once risen, place the tray in the hot oven and bake for around 35 minutes, or until golden and cooked through. Leave to cool slightly on a wire cooling rack, then slice and serve. Delicious with hearty stews and soups, or toasted and served hot with butter and jam.
Nutrition Facts : Calories 137 calories, Fat 3.7 g fat, SaturatedFat 0.8 g saturated fat, Protein 3.2 g protein, Carbohydrate 23.1 g carbohydrate, Sugar 2.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre
GF BREAD
Make and share this Gf Bread recipe from Food.com.
Provided by Chef 616082
Categories Yeast Breads
Time P1DT1h
Yield 2 loaves
Number Of Ingredients 21
Steps:
- In a medium bowl, mix the ground teff, oats and brown rice well. In a measuring cup mix the water and cider vinegar then mix well with the dry ingredients. Cover and leave on the counter at room temperature for 24 hours.
- In your mixer bowl add the ground nuts, starch or starches, ground seeds, ground flax, chia, guar gum, baking powder, baking soda and salt. Mix well.
- In a medium bowl mix the eggs, oil and honey then add to dry ingredients but don't mix yet.
- In a measuring cup bloom your yeast with the 115 degree water and the teaspoon of sugar until it's foamy, about 10 minutes.
- Add the soaked grains and the bloomed yeast to the mixer and mix all ingredients until incorporated, scrape down then mix on medium for 4 minutes.
- Divide evenly and place in two greased and floured 9 by 5 inch bread pans and let rise in a warm place (I use my oven with the light on) until dough clears the top of the pans, about 45 minutes then bake in a 350 preheated degree oven for about an hour until the internal temperature is about 210.
Nutrition Facts : Calories 2402.8, Fat 142.2, SaturatedFat 18.9, Cholesterol 372, Sodium 4143.6, Carbohydrate 244.6, Fiber 44.8, Sugar 40.4, Protein 54.5
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