Gluten Free Rustic Bread Food

GLUTEN-FREE RUSTIC BREAD

Gluten-Free Rustic Bread image

A great gluten-free recipe for a daily staple that has other benefits too. Sorghum is an important grain because it gives an alternative to wheat for those who need a gluten-free diet, it is usually eaten as a whole-grain which keeps the hull and its' nutrients intact. Sorghum contains selenium and niacin which are thought to help in the prevention of cancer. Flax seeds are especially good for digestion because of its' mucilage gum content which forms like a gel in the intestinal tract, while cider vinegar is proven to improve insulin sensitivity and to reduce blood sugar levels for those with Type 2 diabetes. For those bread lovers out there, here is a great excuse to have a healthy egg on toast for breakfast, a healthy fish and salad sandwich for lunch and a healthy bean and vegetable soup with a chunk of this tasty rustic bread for dinner. You'll know which side of your bread is buttered with this recipe!

Provided by hello

Categories Breakfast

Time 45m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

150 g sorghum flour
240 g potato starch
60 g tapioca starch
1 1/2 teaspoons salt
13 g coconut sugar crystals
12 g flax seed meal
15 g active dry yeast
15 ml olive oil
3 egg whites
1 teaspoon cider vinegar
250 ml warm water

Steps:

Whisk together sorghum flour, potato starch, tapioca starch, flaxseed meal, salt, sugar, and yeast in a bowl.
Stir in the egg whites and olive oil.
Stir in the water and cider vinegar.
Pour the batter into a non-stick loaf pan.
Bake for 35 minutes at 175C/350F, starting from a cold oven.

Nutrition Facts : Calories 1660.9, Fat 24.9, SaturatedFat 3.3, Sodium 3809.6, Carbohydrate 322.3, Fiber 31.1, Sugar 12.1, Protein 47

GLUTEN-FREE BREAD

Gluten-free bread image

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

Ingredients

400g gluten-free white flour (Doves Farm is available at most supermarkets)
1 tsp salt
7g sachet fast-action dried yeast
284ml buttermilk (or the same amount of whole milk with a squeeze of lemon juice)
2 eggs
2 tbsp olive oil

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

GLUTEN-FREE KALAMATA OLIVE AND ROSEMARY BREAD

Gluten-Free Kalamata Olive and Rosemary Bread image

This is a delicious gluten-free olive oil loaf with a more rustic style and a soft, pliable texture. The rosemary and olives lend a wonderful flavor. It doesn't need to be toasted in order to be soft and delicious (unlike most GF breads). Try a slice with butter on it, or as an accompaniment to Southern European and Mediterranean dishes, or try it with any soup or stew. As for me, I ate the entire loaf (not at once, of course) with hummus on top because I loved how the flavors went together. It would also make a killer grilled cheese sandwich with sharp cheddar.

Provided by Whats Cooking

Categories Yeast Breads

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup amaranth flour
1/4 cup garbanzo flour
1/4 cup rice flour, plus
2 tablespoons rice flour
5 tablespoons teff flour
1/4 cup tapioca starch
1/4 cup arrowroot
2 tablespoons flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
1 1/2 tablespoons fresh rosemary, finely minced
1/2 cup pitted kalamata olive, chopped roughly
2 teaspoons active dry yeast
1 teaspoon salt
2 whole eggs
2 eggs, whites separated from yolks
3/4 cup water, room temperature
5 tablespoons extra virgin olive oil
1 1/2 tablespoons honey
2 teaspoons apple cider vinegar
coarse sea salt, crystals for crust

Steps:

Preheat the oven to 200°F.
Sift the flours, yeast and all other dry ingredients (except coarse sea salt) into a medium bowl. Stir in flax meal and rosemary, and combine.
Combine wet ingredients, including the two whole eggs and the two separated egg whites in a large bowl, using a hand-mixer on low or medium speed. [The two separated egg yolks should be set aside in a small bowl for later use as a glaze]. When fully combined, add kalamata olives. Slowly add dry ingredient mixture and mix with a wooden spoon until fully blended, with no lumps. Scrape the sides regularly.
Grease a 9x5" bread pan, and pour the dough into the pan. Use a spatula or knife to evenly shape the top of the loaf. Cut two diagonal slashes in the top of the loaf. Beat the two separated egg yolks that have been set aside and brush the top of the loaf very lightly with them. Optional: Sprinkle coarse sea salt crystals very sparsely to embellish the loaf.
Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Nutrition Facts : Calories 140.5, Fat 8.8, SaturatedFat 1.5, Cholesterol 70.5, Sodium 268.2, Carbohydrate 12.3, Fiber 1.3, Sugar 2.3, Protein 3.5

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EASY NO KNEAD GLUTEN-FREE RUSTIC BREAD | HIGH-FIBER

Web 2021-04-28 Instructions. Put flour in a large bowl and add salt. In a separate bowl, add warm water, dry yeast, and sugar. Mix well and let it …
From gourmandelle.com
Servings 4
Total Time 1 hr 20 mins
Category Breads
Calories 543 per serving

In a separate bowl, add warm water, dry yeast, and sugar. Mix well and let it aside in a warm place for 10 minutes.
Pour de liquid over the flour in the bowl and start mixing using a wooden spoon. You can also use a food processor if you have a dough program on it.

Gluten Free Rustic Bread Food

GLUTEN-FREE RUSTIC BREAD

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

GLUTEN-FREE KALAMATA OLIVE AND ROSEMARY BREAD

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