Gluten Free High Protein Bean Bread Recipes

GLUTEN-FREE BREAKFAST BREAD

Steps:

• Grease a bread loaf pan with butter. (We used an 8.5 x 4.5 loaf pan)
• Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
• Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
• Slowly add carbonated water to the bowl and mix until blended.
• Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes.
• Preheat oven to 325 F.
• Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf.
• Set the loaf pan, uncovered in a warm, draft-free location to rise.
• When the batter is about 1 inch below the top rim of the bread pan, place it in preheated oven.
• Bake bread for 50 minutes or until internal temperature reads 200 F on an instant-read thermometer.
• Remove bread from loaf pan and cool on a rack before slicing. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

GLUTEN FREE PROTEIN BREAD

Steps:

• Combine the flours, starch, psyllium husks, yeast and salt in a medium bowl. Whisk together until they are one color. Set aside.
• In the bowl of a stand mixer, whip the eggs with the paddle attachment on medium speed. Add the hot water and butter. Mix until the water has cooled to room temperature, about 5 minutes.
• With the mixer running on medium speed, pour in the dry ingredients, a bit at a time. Let the mixer continue to run to whip some air into the batter. The final dough will be like thick, yet pourable pancake batter. (If the dough is thicker than that, add a dribble of hot water at a time until your batter is the consistency of pancake batter.).
• Grease a 9-by-5-inch loaf pan with baking spray or oil. Pour in the batter. Allow the dough to rise until it is nearly at the top of the pan, about 1 hour.
• Brush some of the beaten egg onto the top of the bread dough. Slide the loaf pan into a 450-degree oven, close the oven door, and bake the bread until the top is brown, the edges of the bread are pulling away from the pan, and the internal temperature registers 200 degrees on a thermometer, 30 to 45 minutes.
• - See more at: http://articles.chicagotribune.com/2014-02-04/features/ct-gluten-free-bread-recipes-20140204_1_bread-loaf-shauna-james-ahern#sthash.9G4C746u.dpuf.

GLUTEN-FREE HIGH PROTEIN BEAN BREAD

Steps:

• In a mixer bowl, combine bread mix, salt and baking soda with a wire whisk.
• Make a well in the center, put the yeast and honey into the well and slowly stir in some of the lukewarm water to just dissolve the yeast.
• Let rest while you place the beans, olive oil, protein powder and 1/2 cup of the lukewarm water. Process until the beans are pureed, maybe add a little more water. The mixture should be smooth and creamy.
• Dump bean puree and seeds into the flour with the starting yeast and quickly mix.
• The dough should have batter consistency, just too wet to make a kneadable dough but not so wet that it is runny. It should be sticky to the touch.
• Knead the dough / batter for 10 minutes, scraping down the hooks every now and then.
• Cover with foil and a towel and let rise in a warm place for one hour.
• Punch the dough down (it should have doubled by now) and let again rise for 30 minutes.
• Pour batter into well greased 4 x 9'' loaf pan, smooth with a wet spoon and let rise for another 30 minutes.
• Preheat oven to 350 degrees and bake the bread for about 30-40 minutes.
• After 30 minutes test if a toothpick inserted into the middle of the bread comes out clean.
• Remove bread from pan immediately when done and let cool on a wire rack.

HIGH PROTEIN BREAD

Steps:

• Put wet ingredients into bread machine.
• Put dry ingredients into bread machine.
• Bake on regular setting,
• (Follow directions that came with your particular bread machine.).

MY FAVORITE HIGH PROTEIN BREAD

Steps:

• I made this bread in a bread maker so it is a lot more sticky than a handmade kneaded bread would be,and that is fine. You may have to adjust ingredients to get a consistency that works for you.
• Add ingredients in the order directed by your bread maker but add them in the groups outlined below:If making by hand/in a mixer don't be afraid to adjust the flour and water accordingly.
• Cook the quinoa and allow to cool.(it cooks like rice or similar. Add quinoa, add 2x amount of water and boil, cover and turn off heat.) Either cool all the way or partially.
• Put the sugar and the yeast into the warm water, give them a stir, and let them sit while mixing up everything else.
• Add the flour, salt, seeds and quinoa to the mix.
• Add the eggs and oil and then add the water-sugar-yeast mix. You may need more water.