BRYANNA'S GLUTEN-FREE WHITE VEGAN YEAST BREAD
Categories Bread Bake Vegetarian High Fiber Wheat/Gluten-Free Healthy Vegan
Yield 2 loaves
Number Of Ingredients 20
Steps:
- Add the frothed-up Yeast Mixture to the Flax Mixture in the blender and blend briefly. Dump this into the bowl of a stand-up electric mixer. Using the whip attachment, gradually beat in the Dry Mix until it is all mixed in. Beat on high for about 3 1/2 minutes. Scrape the dough (it's actually a really thick batter) evenly into the prepared pans and smooth the tops flat. Cover and let rise in a warm place 1 to 1 1/2 hours, or level with the tops of the pans. (You can slash the top of the loaf with a sharp knife or razor blade, or not, as you prefer.) Have the oven preheated to 400 degrees F. The bread tends to stick to the pan, so you may want to use nonstick pans. Also try lining the pans or generously greasing them. Bake the breads for 20 minutes, then reduce the heat to 350 degrees F and cover the breads with loosely foil. Bake for 30 minutes more. Loosen the edges with a table knife and carefully remove the loaves from pans to a rack to cool before slicing. This really looks, smells and tastes like bread. You can toast it and make breadcrumbs or bread crumbs out of it.
GLUTEN FREE WHITE BREAD
The best tasting GF bread I've found yet, and the cheapest. The ingredients are the key to this bread, so try not to substitute. The flour mix is especially important, so if possible use gluten free flour recipe #110497 (http://www.recipezaar.com/110497) to make the cheapest, best tasting gluten free bread you've ever tried. This recipe is adapted and modified from one by Bette Hagman. The biggest change to the original recipe is the flour mix used. Cooking time includes rising, baking, and cooling.
Provided by Catfish Charlie
Categories Yeast Breads
Time 2h15m
Yield 1 loaf
Number Of Ingredients 11
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.
Nutrition Facts : Calories 544.2, Fat 42.5, SaturatedFat 24.4, Cholesterol 374.3, Sodium 1596.8, Carbohydrate 29.6, Fiber 2.4, Sugar 25.6, Protein 14.1
THE EASIEST, SIMPLEST VEGAN BREAD EVER!
as a college student, i have three goals in mind when it comes to food: cheap, easy, and scrumptious. it doesn't get much better than this. try add-ins like oregano, thyme, and basil. or a pinch of sugar and cinnamon.
Provided by catumis
Categories Yeast Breads
Time 2h50m
Yield 20 slices, 20 serving(s)
Number Of Ingredients 5
Steps:
- in a large bowl mix together flour, salt, and yeast, and form a well in the bottom.
- pour in water and add the oil.
- with a wooden spoon slowly pull the flour into the liquid until it's fully adsorbed.
- work it into a ball with your hands and place on a floured work surface.
- the dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
- rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours).
- turn dough back out onto floured surface. punch down and kneed slightly to work out air bubbles.
- divide the dough in half, form round loaves and place on lightly oiled pans. preheat oven to 375F and let dough rise 20 more minutes.
- bake 30-40 min until crusts golden. you can also throw 1/2 C of water on the bottom coils 10 minutes in for "crustier" bread.
Nutrition Facts : Calories 104.4, Fat 1.6, SaturatedFat 0.2, Sodium 175.8, Carbohydrate 19.3, Fiber 0.8, Sugar 0.1, Protein 2.8
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