Gluten Free 90 Second White Bread Recipes

WONDERFUL GLUTEN FREE WHITE BREAD

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.

THE BEST KETO 90 SECOND BREAD RECIPE

Steps:

• Melt the butter, ghee, or coconut oil in a small glass rectangular container.
• Meanwhile, in a small bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
• Add the flour mixture to the melted butter, then whisk in the egg and stir everything together until smooth. Level the top with the back of a spoon.
• Microwave Method: Microwave for about 90 seconds, until firm.Oven Method: Bake for about 15 minutes at 350 degrees F (177 degrees C), until firm.Run a knife along the edges, then flip onto a plate or paper towel to release.
• Cut in half to form two thick slices. You can slice each piece in half for thinner slices if desired.
• Toast in a toaster for best results (highly recommended). This improves texture and reduces any egg-y flavor.

GLUTEN FREE 90-SECOND WHITE BREAD

Steps:

• Mix soy flour, tapioca starch, xantham gum, baking powder and pinch of salt in small bowl. Add egg and mix until combined.
• Drop onto greased flat-bottomed, microwave-safe bowl. Flatten and shape into a round about 1/2" thick (or so, doesn't need to be perfect.) Sprinkle with sea salt, if desired. Microwave on high for 90 seconds.
• Let cool on rack. Slice in half and enjoy!

GLUTEN-FREE BREAD

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.
• Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.
• Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.

GLUTEN-FREE WHITE BREAD

Steps:

• Put the dry ingredients in a bowl.
• whisk the liquid separately.
• then mix the two really well for a minute, until they come together into a soft dough.
• Leave for an hour.
• Then, using a lightly oiled worktop and hands,
• Shape into rolls or into a baton for a tin loaf.
• Cover and leave for an hour and a half, until almost doubled.
• Gluten-free dough doesn't have spring, so a very hot oven helps -
• 245C (220C fan-assisted)/475F/gas mark 9.
• Brush the top of the dough with oil and
• bake for 25 minutes (rolls) or 50 minutes (large tin loaf).
• Remove from the oven, and from the tin or tray.
• Leave to cool on a wire rack, covered with a cloth
• this helps keep the bread soft.

GLUTEN FREE WHITE BREAD

Steps:

• Combine all dry ingredients except yeast. May be stored in this condition for months in a ziplock style bag.
• Preheat oven to 400 degrees F.
• Grease 8 1/2 x 4 1/2" bread pan and flour with rice flour, or grease and flour muffin tins for buns.
• In heavy duty mixer, whisk eggs and vinegar (or dough enhancer), add butter. Add about 3/4 of the warm water.
• Combine yeast with the dry mix and slowly add to the wet ingredients with the mixer on low.
• The mixture should be like a very thick cake mix, add more of the warm water as needed.
• Turn mixer to high and beat for 4 minutes.
• Turn dough out into the pan for baking.
• Cover with plastic wrap and let rise in a warm place (on top of oven is usually a good place) until the dough has doubled in size.
• Bake in 400F oven for 50 to 60 minutes for loaf, 30 to 40 minutes for rolls. Cover with aluminum foil after 10 minutes for light crust on top, 20 minutes for medium crust on top.
• Remove from oven, allow to cool 20 minutes before cutting for best results.

GLUTEN-FREE WHITE BREAD - ALMOST SUPERMARKET STYLE!

Steps:

• To test your yeast before starting, mix the yeast, sugar and water in a bowl. Let stand for about five minutes, till it's foamy.
• In a large bowl mix the first four dry ingredients (sorghum flour, cornflour/potato starch, tapioca, maise flour) and use a mixer at low speed to throughly blend the dry ingredients. This creates a basic gluten-free flour mix.
• Measure out two cups of the basic flour mix. (Any left overs can be saved for other uses) To the two cups of flour add: the cornflour (or potato starch), Xanthan Gum, and salt. Again use the mixer at low speed to throughly combine the dry ingredients.
• Now add the yeast mixture, margarine (or butter), vinegar, soy milk and three whole eggs (or egg whites if you prefer). Beat the mixture on high for two minutes to create a soft runny batter.
• Use a non-stick (or grease and flour) a 8 1/2" x 4" bread loaf pan. Fill the loaf pan with batter and allow the batter to double in size.
• Pre-heat your oven to 220C (425F). When temperature is reached place bread in oven for twenty minutes or till lightly browned. Then cover with aluminium foil and continue to bake for another twenty minutes or until a cake tester inserted into the centre can be removed clean.
• Turn the bread out on a cooling rack and allow to cool before slicing.