Gluten Free Dairy Free Bread Loaf 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.

GLUTEN & DAIRY FREE MIRACLE SANDWICH BREAD

Steps:

• In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 10 minutes (set a timer!) - NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up!
• Using a heavy duty mixer, combine the dry ingredients.
• In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
• When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then add the yeast mixture. Using your mixer's low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.).
• Pour dough into a parchment lined and well greased 9 x 5" bread pan and cover with plastic wrap. Allow to rise for 45-60 minutes (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the dough is just starting to crest the top of the pan, bake for 30 minutes in a preheated 375 degrees (F) oven.
• Remove loaf from pan and allow it to cool on a wire rack.
• Enjoy it!

ALISON'S GLUTEN-FREE BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
• When bread is finished, let cool for 10 to 15 minutes before removing from pan.