Easy Grain Free Bread Ready In 35 Minutes Food

GRAIN FREE BREAD RECIPE

Steps:

• In a large bowl, whisk together almond, arrowroot and coconut flours with the sea salt. In a small bowl heat 1 1/4 cups of water to 105-110 F degrees. Add maple syrup and rapid rise yeast. Let sit for about 10 minutes. The yeast should start to bubble. Stir in the chia and psyllium into the prepared yeast mixture. Let sit for about 10 minutes while the ingredients thicken. Whisk together, then add to the flour mixture and stir with a spoon until all the ingredients are well incorporated. Knead dough for about 1 minute, then place back in the large bowl and cover with a damp towel. Place in a draft-free area and let rise for about an hours. Pre-heat oven to 425 F degrees with baking sheet or stone. In a small bowl whisk egg. Form dough into desired shape and brush egg over the loaf. Place on heated baking pan and bake for 25-30 minutes or until the internal temperature reaches 205 -210 F degrees. Let cool completely before slicing.

GRAIN-FREE BUTTER BREAD

Steps:

• Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper.
• Place almond flour in a food processor. Add salt, baking powder, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together.
• Sprinkle cream of tartar into the egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with the egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
• Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.

GLUTEN FREE AND GRAIN FREE NUT BREAD

Steps:

• In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda.
• In a larger bowl, blend eggs 3-5 minutes until frothy.
• Stir agave and vinegar into eggs.
• Mix dry ingredients into wet, then add nuts and seeds.
• Pour batter into a greased medium sized loaf pan.
• Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean.
• Cool and serve.

GRAIN-FREE PALEO BREAD

Steps:

• Preheat oven to 400 degrees.
• Spray a >small< loaf pan with cooking spray.
• In a small bowl, beat eggs, water, and coconut milk. Set aside for now.
• In another bowl, mix dry ingredients (flax seed meal, almond meal, baking powder, salt, and sugar).
• Add dry ingredients to wet ingredients. If you want to add any mix ins (nuts, fruit, coconut, etc.), now's the time!
• Pour mixture into prepared loaf pan and bake at 400 degrees for 20 minutes.
• Once cool enough to handle, remove bread loaf from pan and allow to cool on a cooling rack. Enjoy!

EASY GRAIN FREE BREAD READY IN 35 MINUTES

Steps:

• Mix dry ingredients.
• Mix wet ingredients.
• Mix both.
• Bake immediately at 375 in a loaf pan for 25-30 minutes.
• Check at 20 minutes, if already brown on top then cover with foil the last 5-10 minutes.
• Notes:.
• This size loaf lasts me (one person) a week which is perfect because after that it starts to get moldy.
• I use this bread for everything - sandwiches, to make french toast, to make stuffing, to eat as a snack, etc.
• You can always substitute 1 1/2 cups of your favorite all-purpose grain free flour.
• You can adapt this into cornbread, instead of 3/4 cup rice flour just use 3/4 cup corn meal.