Gluten Free Dairy Free Bread Loaf Food

GLUTEN & DAIRY FREE MIRACLE SANDWICH BREAD

Steps:

• In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 10 minutes (set a timer!) - NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up!
• Using a heavy duty mixer, combine the dry ingredients.
• In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
• When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then add the yeast mixture. Using your mixer's low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.).
• Pour dough into a parchment lined and well greased 9 x 5" bread pan and cover with plastic wrap. Allow to rise for 45-60 minutes (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the dough is just starting to crest the top of the pan, bake for 30 minutes in a preheated 375 degrees (F) oven.
• Remove loaf from pan and allow it to cool on a wire rack.
• Enjoy it!

GLUTEN-FREE, DAIRY FREE IRISH SODA BREAD

Steps:

• Preheat oven to 400'F.
• Lightly dust your baking sheet with flour. Plump the currants by covering with hot water for 10 minutes. Drain thoroughly and set aside.
• Mix flour, sugar, baking powder, baking soda, xanthan gum and salt together.
• With your fingers, pinch the coconut butter into the flour mixture until it resembles course sand.
• Add the currants and caraway seeds fluffing the mixture up as you add them.
• Make a well in the middle of the mixture and add 1/2 cup of the buttermilk. Mix the dry ingredients into the milk, adding more milk as needed to create a soft dough. Better to have this mixture wet then dry.
• Dust the counter with flour and turn the dough onto the flour and gently knead adding more flour to prevent it from sticking. Shape the dough into a flat 6" loaf.
• Place on your prepared cookie sheet and sprinkle the top with more flour and cut an X in the top with a sharp knife.
• Place in your preheated oven for 25-30 minutes or until golden brown.
• Cool on a wire rack.
• Serve warm with Vegan margarine or your favourite jam.
• Bon Appetit!

GLUTEN AND YEAST AND DAIRY FREE MULTIGRAIN BREAD

Steps:

• Before bed in a medium non-metalic bowl whisk the first four dry ingredients well. Blend in the soured almond milk, cover tightly with saran wrap and leave in oven with the light on.
• The next day, in a small bowl, mix 1/2 cup water with ground chia seeds and stir very well until an even paste is reached. Stir in the egg yolks, oil (warmed if you use coconut) and two teaspoons of cider vinegar if soured almond milk wasn't used in the first step.
• In a medium bowl mix sorghum, ground almonds, tapioca, ground flax, guar gum, baking powder and soda and salt mixing well.
• Mix the wet ingredients with the dry and gingerly mix both with the soaked grains from the oven being careful to keep as much lift as possible.
• In a mixer beat the egg whites and 1/4 teaspoon of cream of tartar until stiff peaks form. Fold carefully into the completed mixture and turn into a greased and floured loaf pan. Level with a spoon dipped in hot water and slash down the middle with a knife.
• Let dough sit while oven preheats to 350 degrees then cook for between 35 and 45 minutes until toothpick inserted in centre comes out clean.

MULTI-GRAIN BREAD (GLUTEN, DAIRY AND EGG-FREE)

Steps:

• BREADMAKER METHOD.
• Sift and combine the all the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer (or eggs)with about 1/2 a cup of the water, until frothy. Add remaining wet ingredients, withholding about 1/4 - 1/2 cup water, and combine.
• Add the wet ingredients to the dry and mix together. Add extra water slowly, around 1 tablespoon at a time, until batter is the correct consistency - thicker than a cake batter, but not as thick as cookie dough. Spoon into the pan.
• Set the breadmaker to the setting recommended by the instructions specific to your model. If there are no such instructions try either the 'Basic' setting or the 'Rapid' setting. If your breadmaker is programmable, set it to skip the second kneading, as this is not necessary for GF breads. Another option, for breadmakers with a 'Bake Only' setting, is use the 'Dough' setting and then the 'Bake Only'.
• If your your breadmaker does a reasonable job of mixing, it is possible to add the wet ingredients to the pan and than add the combined dry ingredients (or vice-versa, depending on the model). If using this method, about 5 minutes into mixing you will need to check that all the flour has been mixed in thoroughly and, if not, scrape the sides and base and stir with a rubber spatula. At this time check the consistency and add extra water, 1 tablespoon at a time, if necessary. If the mixture is too wet, try adding a little extra flour.
• Remove the bread from the machine as soon as it is cooked and don't leave in the machine during the 'Keep Warm' cycle. Turn out from pan after a few minutes and cool on a wire rack.
• *If your breadmaker has a removable blade, you can also try this : Mix the batter until smooth, remove the blade from the pan, place the dough in the pan and cook normally. This way you avoid the big hole in the bottom of the bread and also avoid the second kneading.
• HAND METHOD 1.
• Sift and combine the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above).
• Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
• Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
• Remove plastic wrap, and bake at 190°C (375°F) for 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
• *If you find the bread is becoming too dark, you can loosely cover it with foil part-way into cooking.
• HAND METHOD 2.
• Dissolve 1 tablespoon of the sugar in 1/2 a cup of the luke warm water. Add the yeast and set aside to proof for 10 minutes.( The mixture should become frothy.).
• Sift and combine the dry ingredients except egg replacer powder.
• In a separate bowl, whisk the egg replacer (or eggs) with about 1/2 a cup of the water until frothy. Add remaining wet ingredients (withholding a little water as explained above). Add proofed yeast.
• Add wet ingredients to dry and mix slowly. When combined beat on high until batter is smooth, adding more water slowly if required.
• Spoon into a loaf pan. Cover with plastic wrap and place in a warm, draught free position to rise for about 1 hour. (If you can't find a warm position, a very low oven can be used.).
• Remove plastic wrap, and bake at 190°C (375°F) 40-50 minutes. (A skewer placed into the centre of the bread should come out clean.) Remove from pan and cool on a wire rack.
• *If you find the bread is becoming too brown, you can loosely cover with foil part-way into cooking.

WHOLE GRAIN GLUTEN & DAIRY FREE BREAD

Steps:

• Have all ingredients at room temperature.
• preheat oven to "warm" to allow bread to rise.
• Combine all dry ingredients in bowl of stand mixer & whisk to combine using the paddle attachment.
• To melted margarine add honey, lemon juice or vinegar & lightly beaten eggs or egg whites.
• Add liquid ingredients to dry in mixer and slowly incorporate.
• Add warm water (should be slightly warmer than room temp.) to mixer & slowly incorporate until batter is thick. More water can be added 1 Tbsp at a time if needed to achieve the correct consistency. You should be able to see beater tracks while dough is mixing or dough is too wet. Once water is added, beat on med / hi for 3 - 5 minutes.
• While mixing prepare a 9 x 5 loaf pan by spraying with oil and lining with parchment paper.
• Scrape prepared dough in to pan and smooth top. Cover top with foil sprayed with cooking spray.
• Turn off preheated oven & allow loaf to rise for approximately 30 min., or until risen 1 inch over top of pan.
• Bake at 375 for 40 to 45 minute When done, loaf should sound hollow when tapped.
• Cool completely before slicing.