GLUTEN-FREE BANANA BREAD
You may not even be able to tell that this super moist quick bread is gluten-free. A combo of flours made from brown rice and tapioca stands in for all-purpose flour.
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line the bottom of a 9- by 5-inch loaf pan with parchment, and butter the bottom and sides.
- Whisk together the rice and tapioca flours, 2/3 cup of the sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
- Whisk together the butter, egg yolks and vanilla in a large bowl. Fold in the mashed bananas.
- Whip the egg whites with an electric mixer on medium-high speed in another large bowl until foamy. Add the remaining 1 tablespoon sugar, and continue to beat on medium-high until soft peaks form.
- Fold the flour mixture into the banana mixture until just combined (it's OK if there are some lumps). Stir in 1/3 of the egg whites until combined, then gently fold in the rest. Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.
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
GLUTEN-FREE EVERYTHING BAGEL BREAD
I have had countless people tell me that missing bread is the hardest thing about sticking with a gluten-free diet. So, I set out on a quest to make a version that is satisfying when toasted for breakfast and hearty enough to be used for sandwiches. This bread is even better when it's sliced and toasted in a pan with a touch of butter or olive oil until it's lightly golden.
Provided by Natasha Feldman
Categories main-dish
Time 2h20m
Yield 6 servings (1 loaf)
Number Of Ingredients 20
Steps:
- For the onion topping: Heat a large saute pan over medium heat. Once the pan is nice and hot, add the coconut oil and the onions and stir frequently until translucent and fragrant, 7 to 10 minutes. Set the onions aside. Combine the poppy seeds, sesame seeds and sea salt in a small bowl.
- For the bread: Preheat the oven to 375 degrees F. Line a 9-by-5-inch nonstick loaf pan with parchment paper, leaving a 2-inch overhang on the 2 long sides of the pan. This will make it much easier to lift the bread out of the pan. Spray with cooking spray.
- In a small mixing bowl, whisk together the almond flour, baking powder, dried onion flakes, poppy seeds, toasted sesame seeds, fine salt, baking soda and caraway. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar (if you don't have a stand mixer an electric beater will suffice). Whisk the egg whites until stiff peaks form, about 3 minutes.
- In a large mixing bowl, whisk together the egg yolks, coconut oil and lemon juice. Add the dry ingredients to the wet egg mixture in 3 small batches, making sure to thoroughly combine the dry mixture and the egg mixture each time. The batter will look like a very thick paste. Don't worry, you haven't done anything wrong. Just make sure to break up any clumps of flour with a rubber spatula to ensure that the dry and wet ingredients are evenly incorporated.
- Add a third of the whipped egg whites to the batter and slowly fold them in. This won't be a very easy task, take your time and know that eventually they'll combine. Add another third of the egg whites and fold. Finally, add the remaining egg whites and fold together; there should not be any chunks of batter left but the batter will never completely combine (white and yellow portions will remain).
- Pour the batter into the prepared pan. Sprinkle the batter with the sauteed onions and half the seed mixture. Bake until the top is golden brown and a toothpick can be inserted in the center and comes out clean, 30 to 35 minutes.
- Let the bread cool in the pan for 10 minutes. Use a knife to release the sides and lift the bread out using the parchment paper. Cool completely, about another 30 minutes.
- For the toast: Cut yourself a 1-inch slice of bread and give it a thin coat of cream cheese. Top with a layer of crispy cucumbers, and if you feel like it, top it with some of the reserved seed mixture!
GLUTEN FREE FRENCH BREAD
This french bread is amazing!! It tastes so similar to the wheat containing french bread. Plus it freezes wonderfully!!! It's crusty on the outside, and soft and tender within. It is fabulous alone, or made as little brushetta', using 'Joanne's Creamy Brushetta' recipe(#108383).You can make it from start to finish in about one hour!!
Provided by GlutenFreeGirl
Categories Yeast Breads
Time 55m
Yield 2 loaves, 15-20 serving(s)
Number Of Ingredients 12
Steps:
- In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
- In a small bowl dissolve the sugar in the water, and add yeast.
- Wait until the mixture foams slightly, then blend into the dry ingredients.
- Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
- To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
- Slash diagonally every few inches.If desired, brush with melted butter.
- Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
- Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
- Remove from pan to cool.
Nutrition Facts : Calories 105.9, Fat 2, SaturatedFat 1.1, Cholesterol 4.1, Sodium 258.6, Carbohydrate 19.3, Fiber 0.9, Sugar 1.8, Protein 2.6
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
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