GLUTEN-FREE BREAKFAST BREAD
Steps:
- Grease a bread loaf pan with butter. (We used an 8.5 x 4.5 loaf pan)
- Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
- Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
- Slowly add carbonated water to the bowl and mix until blended.
- Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes.
- Preheat oven to 325 F.
- Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf.
- Set the loaf pan, uncovered in a warm, draft-free location to rise.
- When the batter is about 1 inch below the top rim of the bread pan, place it in preheated oven.
- Bake bread for 50 minutes or until internal temperature reads 200 F on an instant-read thermometer.
- Remove bread from loaf pan and cool on a rack before slicing. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
Nutrition Facts : Calories 279 kcal, Carbohydrate 36 g, Cholesterol 130 mg, Fiber 1 g, Protein 8 g, SaturatedFat 2 g, Sodium 470 mg, Sugar 7 g, Fat 11 g, ServingSize 10 servings, UnsaturatedFat 0 g
GLUTEN FREE PROTEIN BREAD
This recipe was in the Chicago Tribune, it's by Shauna at gluten free girl. I like to use a blend of high protein flours, and the recipe encourages you to experiment with your own flours and starches - if you weigh instead of measure this is easy to do. Use 335 grams total flour + starch, or use your favorite GF flour blend. The xanthan gum that is in most GF breads is replaced here by psyllium husks, so don't skip those!
Provided by jude503
Categories Breads
Time 2h
Yield 12 slice, 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine the flours, starch, psyllium husks, yeast and salt in a medium bowl. Whisk together until they are one color. Set aside.
- In the bowl of a stand mixer, whip the eggs with the paddle attachment on medium speed. Add the hot water and butter. Mix until the water has cooled to room temperature, about 5 minutes.
- With the mixer running on medium speed, pour in the dry ingredients, a bit at a time. Let the mixer continue to run to whip some air into the batter. The final dough will be like thick, yet pourable pancake batter. (If the dough is thicker than that, add a dribble of hot water at a time until your batter is the consistency of pancake batter.).
- Grease a 9-by-5-inch loaf pan with baking spray or oil. Pour in the batter. Allow the dough to rise until it is nearly at the top of the pan, about 1 hour.
- Brush some of the beaten egg onto the top of the bread dough. Slide the loaf pan into a 450-degree oven, close the oven door, and bake the bread until the top is brown, the edges of the bread are pulling away from the pan, and the internal temperature registers 200 degrees on a thermometer, 30 to 45 minutes.
- - See more at: http://articles.chicagotribune.com/2014-02-04/features/ct-gluten-free-bread-recipes-20140204_1_bread-loaf-shauna-james-ahern#sthash.9G4C746u.dpuf.
Nutrition Facts : Calories 103, Fat 5.7, SaturatedFat 3, Cholesterol 72.2, Sodium 447.2, Carbohydrate 10, Fiber 1.2, Sugar 0.3, Protein 3.5
GLUTEN-FREE HIGH PROTEIN BEAN BREAD
"Why not try it?" was the question which led me to this recipe. After reading and studying and thinking about a dozen recipes for different bean breads, I came to the conclusion: Keep it simple. If you want people to feed themselves healthily, it must be done easily. Otherwise they won't do it. At least not here. At least not the client I was thinking of. She's a carny and has definitely not the time nor the possibilities to spend hours in a kitchen - although she's pleasantly compliant to keeping her gluten and lactose free diet. She's a pleasant person anyway, and I'm grateful I met her. Hugs for her because she inspired me to create this simple gluten, egg and lactose free bread! For the bread mix, I used Schaer Brot Mix which is one of the most affordable and well working gluten free mixes I know in Germany and the Netherlands. It's made of cornstarch, rice flour, lupin protein, dextrose, psyllium husks, xanthan gum and salt. Made with yeast it has great baking properties, and the result is a fantastic fluffy white bread. The trick is to knead the dough for a long time. The whey protein I use is lactose free. If you use other bread or flour mixes, please let me know which ones and what results you got! Preparation time includes resting time.
Provided by Mia in Germany
Categories Yeast Breads
Time 2h30m
Yield 1 loaf, 1 serving(s)
Number Of Ingredients 13
Steps:
- In a mixer bowl, combine bread mix, salt and baking soda with a wire whisk.
- Make a well in the center, put the yeast and honey into the well and slowly stir in some of the lukewarm water to just dissolve the yeast.
- Let rest while you place the beans, olive oil, protein powder and 1/2 cup of the lukewarm water. Process until the beans are pureed, maybe add a little more water. The mixture should be smooth and creamy.
- Dump bean puree and seeds into the flour with the starting yeast and quickly mix.
- The dough should have batter consistency, just too wet to make a kneadable dough but not so wet that it is runny. It should be sticky to the touch.
- Knead the dough / batter for 10 minutes, scraping down the hooks every now and then.
- Cover with foil and a towel and let rise in a warm place for one hour.
- Punch the dough down (it should have doubled by now) and let again rise for 30 minutes.
- Pour batter into well greased 4 x 9'' loaf pan, smooth with a wet spoon and let rise for another 30 minutes.
- Preheat oven to 350 degrees and bake the bread for about 30-40 minutes.
- After 30 minutes test if a toothpick inserted into the middle of the bread comes out clean.
- Remove bread from pan immediately when done and let cool on a wire rack.
Nutrition Facts : Calories 1168.5, Fat 87.5, SaturatedFat 10.6, Sodium 3659.6, Carbohydrate 70.9, Fiber 32.2, Sugar 11.5, Protein 40.1
HIGH PROTEIN BREAD
Make and share this High Protein Bread recipe from Food.com.
Provided by SnowHat
Categories Yeast Breads
Time 2h30m
Yield 3 loaves
Number Of Ingredients 8
Steps:
- Dissolve yeast and honey in 3 cups lukewarm water in large bowl.
- Let stand for 5 minutes.
- Sift next 3 ingredients together in bowl.
- Stir in wheat germ.
- Add salt and half the dry ingredients to yeast, beating well until elastic.
- Add butter and enough remaining flour to make soft dough.
- Knead on floured surface until smooth and elastic.
- Place in greased plastic bag.
- Chill overnight.
- Punch dough down and shape into 2 large or 3 small loaves.
- Place in greased loaf pans.
- Let rise until doubled in bulk.
- Bake at 350 degrees for 50 to 60 minutes, covering with foil if bread browns too quickly.
Nutrition Facts : Calories 1176.2, Fat 14.2, SaturatedFat 5.9, Cholesterol 23.4, Sodium 1707.5, Carbohydrate 220.1, Fiber 8.2, Sugar 21.1, Protein 39.9
HIGH PROTEIN BREAD
Make and share this High Protein Bread recipe from Food.com.
Provided by chakrates
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Put wet ingredients into bread machine.
- Put dry ingredients into bread machine.
- Bake on regular setting,
- (Follow directions that came with your particular bread machine.).
Nutrition Facts : Calories 1619.1, Fat 67.8, SaturatedFat 36.8, Cholesterol 798, Sodium 4349.7, Carbohydrate 193.4, Fiber 7.2, Sugar 30.9, Protein 56.3
PINTO BEAN BREAD
Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense.
Provided by wildheart
Categories Yeast Breads
Time 3h15m
Yield 32 slices
Number Of Ingredients 7
Steps:
- Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
- Stir in the yeast and wait for it to bubble.
- If it has not bubbled in 5 minutes, get new yeast.
- Stir in 5-6 cups flour, to make a kneadable dough.
- Knead 5-10 minutes, until satiny.
- Place in a greased bowl, turning to grease dough.
- Cover loosely with a clean damp cloth and let rise till double.
- Punch down; let rise again.
- Punch down; shape into 2 loaves.
- Place in greased loaf pans.
- Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.
MY FAVORITE HIGH PROTEIN BREAD
On the advice of my personal trainer I am trying to find ways to add protein to my diet and to the things I snack on. This bread seems to fit the bill so far.
Provided by BeckyMonster
Categories Yeast Breads
Time 4h
Yield 1 large loaf
Number Of Ingredients 11
Steps:
- I made this bread in a bread maker so it is a lot more sticky than a handmade kneaded bread would be,and that is fine. You may have to adjust ingredients to get a consistency that works for you.
- Add ingredients in the order directed by your bread maker but add them in the groups outlined below:If making by hand/in a mixer don't be afraid to adjust the flour and water accordingly.
- Cook the quinoa and allow to cool.(it cooks like rice or similar. Add quinoa, add 2x amount of water and boil, cover and turn off heat.) Either cool all the way or partially.
- Put the sugar and the yeast into the warm water, give them a stir, and let them sit while mixing up everything else.
- Add the flour, salt, seeds and quinoa to the mix.
- Add the eggs and oil and then add the water-sugar-yeast mix. You may need more water.
Nutrition Facts : Calories 2264.8, Fat 62.7, SaturatedFat 9.7, Cholesterol 372, Sodium 769.6, Carbohydrate 367.9, Fiber 56.8, Sugar 52.8, Protein 87.9
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