Finally Delicious Sprouted Gluten Free Egg Free Bread Food

FINALLY! DELICIOUS SPROUTED GLUTEN FREE EGG FREE BREAD!

Finally! Delicious Sprouted Gluten Free Egg Free Bread! image

I never thought that I would find a delicious not only gluten free but EGG free bread too!!! Soaking the grains makes it much easier to digest and is the nutrients are unlocked and multiplied giving you ten times more absorbable vitamins and nutrients from those grains! And it doesn´t crumble, fall apart, or mush! It actually rose and is sliceable and sooo yummy! Please try out this recipe, I am SO excited!! This recipe was adapted from www.AnnieBBond.com

Provided by lifesnaturalpleasur

Categories Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 14

Ingredients

1/3 cup quinoa (soaked 24-48 hrs)
1/3 cup amaranth (soaked 24-48 hrs)
1/3 cup millet (soaked 24-48 hrs)
1/2 cup sesame seeds (soaked 24-48 hrs)
1/2 cup coconut flour
1/2 cup rice flour
2 tablespoons flax seed meal
1 1/4 cups almond milk
1/4 cup water
2 tablespoons coconut oil
2 -3 teaspoons Agave (to taste)
1 teaspoon sea salt
3 teaspoons baking powder
1 teaspoon baking soda

Steps:

1. Preheat oven to 350ºF.
2. Drain and rinse soaked grains and seeds.
3. Place all ingredients in high speed blender and puree.
4. Pour into medium loaf pan lined with parchment paper. If desired sprinkle sesame seeds or any type of seed or nut ontop.
5. Bake for one hour. If top begins to get too brown, cover with foil.
6. Let cool 20-30 min and enjoy with almond butter, agave, honey, pesto sauce -- its deeelicious!
**Note: Bread will slice best when cooled completely.

Nutrition Facts : Calories 1716.5, Fat 80.8, SaturatedFat 31.2, Sodium 4695.9, Carbohydrate 214.3, Fiber 28.2, Sugar 1.6, Protein 44.1

YEAST FREE GLUTEN FREE BREAD

Yeast Free Gluten Free Bread image

This is a recipe from Pamela's Products that I've adapted to fit my needs. This is not really a sandwich bread and is has the consistency of corn bread. Works for French Toast or bread pudding. I have also crumbled the bread and dried it for bread crumbs.

Provided by LARavenscroft

Categories Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups gluten-free flour
2 tablespoons ground flax seeds
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 tablespoons baking powder
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, beaten
2 tablespoons oil

Steps:

Put all dry ingredients into bowl and mix.
Add all liquid ingredients to the dry, and mix for 3 minutes on high.
Spread dough into small greased loaf pan.
Bake in preheated 350° oven for 8 minutes.
Slit the top of the loaf, lower heat to 325° and bake for 30-35 minutes.
Use a serrated knife to slice loaf or freeze loaf before slicing.

Nutrition Facts : Calories 51.3, Fat 3.6, SaturatedFat 0.7, Cholesterol 31.4, Sodium 312.4, Carbohydrate 3.4, Fiber 0.3, Sugar 2.6, Protein 1.6

GLUTEN FREE BREAD

Gluten Free Bread image

got this recipe from my mother in law, she got it from a cookbook, who knows where it really came from. its pretty good.

Provided by nguthrie85

Categories Free Of...

Time 1h

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup warm water
2 teaspoons sugar
4 teaspoons yeast
1 1/2 cups warm water
4 eggs
4 tablespoons oil
1 teaspoon cider vinegar
2 cups tapioca starch
2 cups rice flour
2/3 cup powdered milk (is optional)
4 teaspoons guar gum (or xanthum gum)
1 1/2 teaspoons salt
1/4 cup sugar

Steps:

mix water, sugar, yeast. set aside to rise for about 10 minute.
mix wet (water, eggs, oil, vinegar) ingredints, mix well.
mix dry ingredients (tapioca starch, flour, milk powder, guar gum, salt, sugar).
add yeast mixture and remaining wet ingredients to dry ingredients and beat well for about 2 minutes.
pour into 2 bread pans.
cover and allow to rise until double in size.
bake at 350 for about 50 minutes.

Nutrition Facts : Calories 218.8, Fat 8.5, SaturatedFat 2.4, Cholesterol 68.9, Sodium 342.7, Carbohydrate 29.4, Fiber 1, Sugar 7.7, Protein 6.1

GLUTEN FREE 90-SECOND WHITE BREAD

Gluten Free 90-Second White Bread image

This was adapted from another microwave gluten-free bread recipe. I find this softer, lighter and has a more tender texture that doesn't dry out as fast. Plus, it is loaded with protein. This is a quick, simple recipe for one.

Provided by GoodnPlentiful

Categories Breads

Time 4m

Yield 1 roll, 1 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons soy flour
1 tablespoon tapioca starch
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1 pinch salt
1 egg, lightly beaten
sea salt (optional)

Steps:

Mix soy flour, tapioca starch, xantham gum, baking powder and pinch of salt in small bowl. Add egg and mix until combined.
Drop onto greased flat-bottomed, microwave-safe bowl. Flatten and shape into a round about 1/2" thick (or so, doesn't need to be perfect.) Sprinkle with sea salt, if desired. Microwave on high for 90 seconds.
Let cool on rack. Slice in half and enjoy!

Nutrition Facts : Calories 119.3, Fat 7.1, SaturatedFat 1.9, Cholesterol 186, Sodium 408.9, Carbohydrate 4.1, Sugar 0.2, Protein 10.3

SHERBET POWDER

Sherbet Powder image

A great treat for a gluten free child. This is an old recipe--the fact that it is gluten free is just a bonus. This recipe can be made on regular icing sugar and baking powder if your diet does not require gluten-free products. It works just as well both ways! I remember having sherbert at birthday parties as a child, or as part of a "sherbert cone"

Provided by Jubes

Categories Candy

Time 5m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

1 cup gluten-free icing sugar, ensure gluten free (confectioners powdered sugar)
1/2 teaspoon citric acid
1/2 teaspoon tartaric
1/4 teaspoon gluten free baking powder, ensure gluten free

Steps:

Sift and mix all of the ingredients together and store in an airtight container.
To make more tangy add more citric acid.
To sweeten add more icing sugar.
A variation is to add jelly crystals to make alternate flavours (just ensure these are gluten free).

Nutrition Facts :

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Line a loaf pan* with parchment paper, so that the parchment extends about 1 inch above the sides of the pan. This will help the bread to keep its shape as it rises.
Combine warm water, yeast, and 1 teaspoon honey or maple syrup. Set aside for 5 to 10 minutes until bubbly.
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Finally Delicious Sprouted Gluten Free Egg Free Bread Food

FINALLY! DELICIOUS SPROUTED GLUTEN FREE EGG FREE BREAD!

YEAST FREE GLUTEN FREE BREAD

This is a recipe from Pamela's Products that I've adapted to fit my needs. This is not really a sandwich bread and is has the consistency of corn bread. Works for French Toast or bread pudding. I have also crumbled the bread and dried it for bread crumbs.

GLUTEN FREE BREAD

got this recipe from my mother in law, she got it from a cookbook, who knows where it really came from. its pretty good.

GLUTEN FREE 90-SECOND WHITE BREAD

This was adapted from another microwave gluten-free bread recipe. I find this softer, lighter and has a more tender texture that doesn't dry out as fast. Plus, it is loaded with protein. This is a quick, simple recipe for one.

SHERBET POWDER

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