BREAD MACHINE GLUTEN FREE, DAIRY FREE, AND EGG FREE BREAD
The bread machine makes this gluten free dairy free egg free bread easy to make.
Provided by Lynn Walls
Categories Gluten Free Bread
Time 2h10m
Number Of Ingredients 11
Steps:
- In a bowl combine water and oil and pour into bread machine bread pan.
- In a separate bowl combine the remaining ingredients.
- Carefully pour flour mixture over the liquid. You want to sprinkle this over the liquid so that it is evenly distributed.
- Bake bread on gluten-free bread machine setting, 1 1/2 lb loaf, medium crust.
Nutrition Facts : Calories 146 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 183 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
THE BEST GLUTEN FREE BREAD MACHINE BREAD RECIPE
One bite of this light and fluffy gluten free bread machibe bread and you will be hooked. I also include oven baking directions.
Provided by Sandi Gaertner
Categories Gluten Free Bread Recipe
Number Of Ingredients 14
Steps:
- In a large bowl, add the dry ingredients and whisk to blend. In a smaller bowl, add your wet ingredients and blend.
- Open your bread machine and make sure the paddle is on the spinner. Pour in your mixed wet ingredients.
- Pour the whisked dry ingredients on top of the wet ingredients.
- Dump the yeast on top of the dry ingredients. Close the cover and press the button. My bread machine has a gluten free setting.
- If your bread machine has this setting, use it. After 5 minutes, take a soft rubber spatula and press the flour down from the sides. This tip will help prevent unmixed flour pockets on the side of your bread.
- Remove the bread from the bread machine when it is done. I gently slide my bread out of the pan and place it on a cooling rack. This helps prevent your bread from cooking longer in the hot pan.
- The only downside to using a bread machine is the little paddle comes off into your bread. The bread stays hot for some time so I highly recommend you using tweezers or these pointed tongs to remove the paddle. It is easier to remove when the bread is hot.
Nutrition Facts : ServingSize 1 slice, Calories 189 kcal, Carbohydrate 31 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 27 mg, Sodium 219 mg, Fiber 2 g, Sugar 3 g
GLUTEN & LACTOSE FREE BREAD
This recipe was posted for a request for gluten&lactose free bread. Quoting the website that this recipe was taken from, "This recipe comes from Glenna Vance at Red Star who was looking for a moist and tasty gluten-free bread that reduces the cholesterol (no egg yolks) and is also lactose-free. This is a real gift for gluten-free bread bakers!" I'm not really sure of the prep time
Provided by love4culinary
Categories Yeast Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- In a med sized bowl, measure all of the dry ingredients.
- Stir or whisk well.
- Combine liquids and mix well.
- Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer.
- Press start.
- Help mix dough during kneading cycle; Mixture will be very thick.
- Use 1 rise and 1 knead cycle if machine is programmable.
- Remove upon completion of baking cycle.
- Oven method: Preheat oven to 375°F.
- Lightly oil a 9-x-5-inch loaf pan.
- Add yeast to mix and beat in liquids.
- Beat 2 minutes.
- Scrape into loaf pan, cover with plastic wrap, and let rise to the top of the pan.
- Bake 40-45 minutes or until lightly browned.
- Cool on a wire rack before slicing.
BEST BANANA BREAD - NO EGG, NO MILK, GLUTEN FREE
This is very easy to make, contains no egg or milk. I use gluten free all purpose flour and it comes out totally fabulous! The recipe is adjusted from 'My favourite Banana Bread Recipe - it has No Eggs' I found on the web! The recipe is only enough for a petite loaf pan (about 5x3 inches). Double the recipe for a standard size pan.
Provided by TaDa3918
Categories Breads
Time 1h
Yield 1 loaf, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Lightly grease an petite loaf pan.
- In a large bowl, mix the butter (or oil) and sugar and vanilla until smooth.
- Sift in the flour, baking soda and salt
- Blend in the mashed bananas.
- Stir in the chocplate chips.
- Pour batter into prepared pan.
- Bake in preheated oven for 45-60 minutes, or until it tests done with a toothpick.
Nutrition Facts : Calories 411.3, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 1060.8, Carbohydrate 52.2, Fiber 3.1, Sugar 39.7, Protein 1.5
MULTI-GRAIN BREAD (GLUTEN, DAIRY AND EGG-FREE)
This is my son's favourite bread. He likes to eat it as soon as it's cooked or as toast the next day. It also makes an awesome salad sandwich. Various mehods of baking are given, choose a method that suits you.
Provided by bearhouse5
Categories Breads
Time 2h15m
Yield 1 loaf
Number Of Ingredients 19
Steps:
- BREADMAKER METHOD.
- Sift and combine the all the dry ingredients except egg replacer powder.
- In a separate bowl, whisk the egg replacer (or eggs)with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
- Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
- Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the 'Basic' setting or the 'Rapid' setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'.
- If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
- Remove the bread from the machine as soon as it is cooked and don't leave in the machine during the 'Keep Warm' cycle. Turn out from pan after a few minutes and cool on a wire rack.
- *If your breadmaker has a removable blade, you can also try this : Mix the batter until smooth, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
- HAND METHOD 1.
- Sift and combine the dry ingredients except egg replacer powder.
- In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
- Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
- Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
- Remove plastic wrap, and bake at 190°C (375°F) for 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
- *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
- HAND METHOD 2.
- Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.).
- Sift and combine the dry ingredients except egg replacer powder.
- In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
- Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
- Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
- Remove plastic wrap, and bake at 190°C (375°F) 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
- *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.
Nutrition Facts : Calories 2403.8, Fat 98.1, SaturatedFat 14.2, Sodium 2371.4, Carbohydrate 348.4, Fiber 21.5, Sugar 39.3, Protein 34.6
GLUTEN & DAIRY FREE MIRACLE SANDWICH BREAD
This loaf has a beautiful crust, is the size of a "real" loaf of bread, and tastes wonderful! It stays fresh for a couple days on the counter (unlike other gluten free breads). You can view more of my recipes at www.allergyfreealaska.com.
Provided by ajandme
Categories Yeast Breads
Time 50m
Yield 1 Bread Loaf, 18 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 122.6, Fat 3.6, SaturatedFat 0.7, Cholesterol 31, Sodium 176.1, Carbohydrate 20, Fiber 1.2, Sugar 3.1, Protein 2.8
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- Step 1Before you start, you can watch the bread machine loaf video tutorial. And, make sure to measure and sift all the dry ingredients before you begin. This step is essential to avoid little clumps of starch or flour in your loaf.
- Step 2Combine the warm water, yeast and psyllium husk in a large bowl and gently mix. You can wait 5 minutes or proceed to add in all the remaining dry ingredients. Again, to make sure that all your ingredients are well sifted, you can place a sieve over top of your mixing bowl and, one at a time, add the dry ingredients. Remove the sieve and gently mix the ingredients. Add 1 cup of hemp milk to start and continue to mix until all the dry and wet ingredients are well incorporated. We don’t want to leave any dry bits of flour at the bottom. Add remaining 1/4 cup of hemp milk if your mixture is still a little dry. Finish mixing until well mixed in.
- Step 3You can let the dough rise directly in the mixing bowl (that’s what I prefer) or transfer the mixture to the bread machine pan. Make sure to scrape down the sides of the bowl, cover your bowl and let the dough rise in a warm area for 2 hours or until the dough has grown to over an inch in height or even doubled in size.
- Step 4Once ready to bake, gently transfer the dough to the bread machine pan, if it isn’t already, and bake it for at least 1 hour and 10 minutes. You will use the bake-only setting on your bread machine.
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