High Fiber Protein Gf 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.

HIGH FIBER & PROTEIN GF BREAD

Steps:

• First- whisk together your dry ingredients and set aside. Pour the liquid ingredients into the bread machine pan. Gently add the dry ingredients on top. Put in bread machine. Cook! The bread will last up to 4 days on the counter, obviously longer if frozen.

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.