GLUTEN-FREE BREAD
A straightforward loaf of bread for anyone who's following a gluten-free diet. Bake this and use it to make sandwiches or toast, or simply slather it in butter
Provided by Barney Desmazery
Categories Side dish
Time 1h5m
Yield Makes 1 loaf (10-12 slices)
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the flour, salt and yeast in a large bowl. In a separate bowl, whisk together the buttermilk, eggs and oil. Mix the wet ingredients into the dry to make a sticky dough.
- Grease a 900g loaf tin, or flour a baking sheet. With oiled hands, shape the dough into a sausage shape for a loaf or a ball for a cob. If making a loaf, place the dough in the tin. For a cob, place it on the baking sheet and score the top with a sharp knife. Cover loosely with a piece of oiled cling film and leave somewhere warm for 1 hr, or until risen by a third or so.
- Bake for 50-60 mins until golden and well risen. Turn out onto a wire rack and leave to cool for at least 20 mins before cutting.
Nutrition Facts : Calories 136 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.52 milligram of sodium
EASY LOW CARB BREAD RECIPE (ALMOND FLOUR BREAD)
This keto almond flour bread may be the best low carb bread recipe yet! The texture is just like wheat bread. Gluten-free, paleo, and only 5 INGREDIENTS.
Provided by Maya | Wholesome Yum
Categories Breakfast Main Course
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of an 8x4 in loaf pan with parchment paper.
- In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.
- Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.
- Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.
- Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.
Nutrition Facts : Calories 123 kcal, Carbohydrate 5 g, Protein 4 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 47 mg, Sodium 85 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 1.3 g, ServingSize 1 serving
ALMOND FLOUR BREAD RECIPE
This almond flour bread recipe is a top Google Search and Youtube Search result for a reason! Combining almond flour with a few simple ingredients turns into a wonderful gluten-free almond flour bread. Make this almond flour bread recipe exactly as written for the best results.
Provided by Elizabeth Rider
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Grease a 9×5 loaf pan. You can use parchment paper if you like.
- In a food processor, combine the dry ingredients.
- Pulse them until well combined-about 10 pulses.
- Add the wet ingredients and mix until well combined-about 20 seconds. Remember to scrape down the edges.
- Add the optional fresh herbs.
- Pulse another 5 or 6 times to mix the herbs into the dough without puréeing them. The dough will be like a very thick batter, but should be thin enough that it wouldn't roll into a ball.
- Pour dough into your prepared loaf pan. There should be enough to fill the pan about halfway up.
- Bake for 30-35 minutes or until a toothpick comes out clean from the center. It should look golden brown on top, like regular bread.
- Remove from oven. Let it cool in the pan for 30 minutes to room temperature before serving.
Nutrition Facts : Calories 110 calories
GLUTEN FREE BREAD (WITH ALMOND FLOUR)
This quick and easy bread is full of fiber (from the flax and almond) and tasty in oh so many ways. Here's the blogged post with full recipe: http://www.elanaspantry.com/gluten-free-bread-20/
Provided by Elanas Pantry
Categories Breads
Time 40m
Yield 1 loaf, 8-10 serving(s)
Number Of Ingredients 8
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.
- 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.
LOW CARB ALMOND FLOUR BREAD
Provided by Alyssia Sheikh
Time 1h25m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with foil and spray with cooking spray.
- To a bowl, add almond flour, psyllium husk powder, baking powder, and salt. Whisk to combine.
- In a separate bowl, beat the egg yolks until fluffy. Add oil and water and beat to integrate.
- Add dry mixture into the wet and mix well. Set aside.
- Separately, whip up the egg whites to medium peaks.
- Gently fold whipped egg whites into batter-but don't over-mix! (This will help the bread rise and maintain its lift without yeast or gluten.)
- Transfer batter to prepared loaf pan and bake until golden brown, about 50 minutes. The top should be firm and a bit crusty.
- Allow to cool in the pan for 10-20 minutes. Transfer bread loaf to a wire rack and allow to cool completely before slicing and enjoying! (Slice to desired thickness, 10-14 slices depending on preference.)
Nutrition Facts : ServingSize 1 slice, Calories 202 kcal, Sugar 1 g, Fat 14 g, Carbohydrate 12 g, Fiber 6 g, Protein 8 g
ALMOND FLOUR BREAD
My almond flour bread recipe is keto-friendly. It's low in carbs with a fluffy, crumbly texture like a traditional loaf of bread. -Caroline Baines, Spokane, Washington
Provided by Taste of Home
Time 40m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, whisk almond flour, chia seeds, baking powder and salt. In another bowl, whisk eggs, almond milk and melted butter; stir into dry ingredients just until moistened. Pour into a parchment-lined 8x4-in. loaf pan., Bake until a toothpick inserted in center comes out clean and top is golden brown, 25-30 minutes. Cool in pan 10 minutes before removing to wire rack to cool completely.
Nutrition Facts : Calories 219 calories, Fat 19g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 4g fiber), Protein 8g protein.
GLUTEN-FREE NAAN BREAD RECIPE
Naan bread is a traditional bread from Central and South Asia, though "naan" is originally a Persian word meaning "bread." Typically it's loaded with gluten and carbs, but not this delicious and easy version.
Provided by Dr. Josh Axe
Categories Bread
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F.
- In a medium mixing bowl, whisk together the dry ingredients.
- Add in the coconut milk and cheese.
- Whisk until well combined, adding salt and pepper.
- In a small or medium pan over medium heat, add avocado oil for frying.
- Pour 1/2-3/4 cup batter into the pan.
- Fry for 3-5 minutes, then flip and fry for an additional 3-5 minutes.
- Place naan on a large baking sheet lined with parchment paper.
- Bake for 14-16 (depending on crispiness preference), flipping halfway through.
- Pair with your favorite dish and enjoy!
Nutrition Facts : ServingSize 1 naan, Calories 263 calories, Sugar 0.9g, Sodium 197mg, Fat 19.8g, SaturatedFat 11.9g, UnsaturatedFat 6.8g, TransFat 0g, Carbohydrate 19.6g, Fiber 2.3g, Protein 4.9g, Cholesterol 4mg
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From healthyrecipesblogs.com
5/5 Calories 131 per servingCategory Breakfast
- Preheat your oven to 350 degrees F. Grease an 8-inch loaf pan (a 9-inch pan will be too big). You can also line the pan with parchment paper with an overhang (As shown in the video) for easy removal.
- In a medium bowl, whisk the eggs. Whisk in the coconut oil, vinegar, salt, almond flour and finally the baking soda.
- Bake until bread is golden brown and set, and a toothpick inserted in its center comes out clean, 30-40 minutes. (See notes below)
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4.8/5 (6)Total Time 1 hr 15 minsCategory BreadCalories 297 per serving
- Melt the butter in a saucepan and cool. Then add the apple cider vinegar and sugar substitute. Stir until blended.
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5/5 (12)Total Time 1 hr 10 minsCategory BreadCalories 301 per serving
- Place the almond flour, baking powder, psyllium husk powder, flax-seed flour and salt in a bowl and mix thoroughly.
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- Place the ground almonds, gluten-free flour, baking powder, bicarbonate of soda and salt in a large bowl and mix well.
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From ambitiouskitchen.com
5/5 (21)Total Time 55 minsCuisine AmericanCalories 248 per serving
- Preheat oven to 350 degrees F. Line an 8 1/2 x 4 ½ loaf pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, cinnamon and salt.
- In a separate large bowl, whisk together wet ingredients: eggs, honey, melted coconut oil, orange juice, orange zest and almond extract. IMPORTANT: make sure your coconut oil is melted and cooled otherwise it will become clumpy. This goes with your eggs too -- it’s best to run them under very warm water for 1 minute to bring them to room temperature before baking.
- Add dry ingredients to wet ingredients and mix well with a wooden spoon to combine. Fold in diced cranberries and walnuts. Add batter into prepared loaf pan and spread out evenly, smoothing the top. Bake for 40-50 minutes until a tester comes out clean. Allow loaf to cool completely in the pan before removing.
ALMOND FLOUR BREAD (LOW-CARB, PALEO, GLUTEN-FREE) - LOW ...
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- In large bowl, whisk together coconut oil, egg yolks, and apple cider. Add the almond flour mixture and stir just until combined. Wait 1-2 minutes before adding the egg whites. Spread into prepared loaf pan. For a fluffier bread, you can whip up the egg whites and fold them into the batter.
- Bake for 40-45 minutes or until bread is golden and toothpick inserted near center comes out clean.
EASY GLUTEN-FREE BREAD RECIPE USING 1:1 GLUTEN-FREE FLOUR ...
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3.7/5 (56)Category BreadsCuisine AmericanCalories 121 per serving
- Attach the paddle attachment to your standing mixer and slowly mix all ingredients on low speed. Drizzle in milk, then add honey and butter and continue to mix well.
- Turn mixer to medium speed and add each egg, one at a time until incorporated. Once all the eggs are added, mix dough for 1 minute on medium-high speed until all ingredients are well combined. The batter will be sticky and soft (not like normal bread dough).
- Grease an 8.5 x 4.5" loaf pan and gently pour dough into the pan without deflating it. Cover with plastic wrap and place in warm spot to rise for 90-120 minutes.
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4.5/5 (271)Total Time 13 minsServings 15Calories 60 per serving
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or prepared an ungreased cookie sheet., Mix all of the ingredients in a small bowl until a cohesive dough forms., Scoop 1" balls of dough onto the prepared baking sheet; a teaspoon cookie scoop works well here.
- Arrange the balls of dough about 1 1/2" to 2" apart., Use a fork to flatten each cookie to about 1/4" thick, making a crosshatch design., Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top., Remove the cookies from the oven.
- If you've used parchment, allow the cookies to cool on the pan for 10 minutes before transferring to a rack to cool completely.
- If you've baked the cookies on an ungreased baking sheet, transfer them to a rack about 2 to 3 minutes after they come out of the oven; they'll still be warm and fairly fragile.
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- Preheat oven to 350 degrees F and line a small, shallow loaf pan (7.5 x 3.5-inch) with parchment paper.
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- Preheat the oven to 325 degrees Fahrenheit. Generously grease your loaf pan’s base and sides with cooking oil spray or butter, and generously flour it with almond flour. (Don’t skip this step, or your bread might stick! See photos.)
- In a large mixing bowl, combine the oil and honey. Whisk until blended together. Add the eggs, and whisk until the mixture is thoroughly combined.
- Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.
- Finally, add the almond flour. Switch to a large spoon or spatula, and stir until the flour is fully incorporated into the batter. Pour the batter into your prepared loaf pan.
LOW CARB ALMOND FLOUR BREAD (GLUTEN-FREE, DAIRY-FREE ...
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- Preheat oven to 300F (150C), adjust baking rack to the middle position, and grease a 9×5-inch loaf pan.
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5/5 (22)Total Time 1 hrCuisine AmericanCalories 216 per serving
- Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking.
- In a large bowl, whisk together the applesauce, eggs, pure maple syrup and almond extract until well combined. Add in the almond flour, flaxseed meal, baking soda and salt. Use a wooden spoon to combine. Fold in the blueberries.
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PALEO ALMOND FLOUR BREAD RECIPE - GOOD FOR YOU GLUTEN FREE
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5/5 (1)Total Time 40 minsCategory BreadsCalories 119 per serving
- Create a well in the center of the dry ingredients, then add the eggs, honey and vinegar to the well. Using a fork, beat the eggs, honey and vinegar together, then slowly begin to incorporate the dry ingredients as you go along until the dry and wet ingredients are well combined. Switch to using a spoon once ingredients are near combined.
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- Preheat oven to 350 degrees F, line 9 x 5 loaf pan with unbleached parchment paper and spray with cooking spray. Set aside.
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- Preheat the oven to 350 degrees F. Grease an 8X4 (or 9 x 5-inch) loaf pan with 1 teaspoon vegetable oil.
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- Transfer to the prepared loaf pan and smooth the top. Bake 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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- Preheat oven to 200°C (400°F). Line a 9x5-inch loaf pan. Cover with parchment paper. Oil the paper and pan with olive oil. Set aside.
- In a small mixing bowl, add active dried yeast, maple syrup, and lukewarm water. The yeast 'eats' the sugar to delivers gas, and no sugar will be left in the recipe. Set aside 10 minutes to proof.
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- Preheat the oven to 350 degrees F (176 degrees C). Line a 8x4 loaf pan with parchment paper, so that it hangs off at least 2 sides (for easy removal of the paleo bread later).
- In a small bowl, stir together the warm water and coconut sugar. Stir in the yeast and set aside for 10 minutes.
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