I Cant Believe Its Gluten Free Bread Food

I CANT BELIEVE IT'S GLUTEN FREE BREAD

Steps:

• In a mixing bowl, combine dry ingredients and mix well.
• Put eggs in your bread machine, and program to "dough". Let it beat the eggs for you. Then add the rest of the wet ingredients.
• Once mixed, stop the machine. Add dry ingredients on top of wet, and top with the yeast.
• Turn the bread machine back on to "dough". Using a rubber spatula, scrape down the sides of the dough often. I let the machine mix the dough for about 4 minutes, scraping often, then turn the machine off.
• This dough will be very loose and sticky. Pour into a greased 9x5 bread pan and smooth over the top. Brush with melted butter if desired. Top with seeds etc if you like.
• Preheat oven to 400 degrees. Place breadpan on top of stove, cover with tea towel and wait half an hour until it has doubled in size. Pop it in the oven for 30 minutes until brown and fragrant. Remove from pan immediately or it will get soggy.
• I slice it once its cooled and freeze it in a ziplock bag. Makes really great french toast and sandwiches.

CAN'T-TELL-IT'S-GLUTEN-FREE CORN BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 8-inch baking pan with cooking spray.
• Mix cornmeal, flour, sugar, baking powder, salt, and xanthan gum together in a bowl. Cut in butter with 2 knives until reduced to pea-sized pieces.
• Whisk milk and egg together in a bowl; stir into the cornmeal mixture until just combined. Pour batter into prepared baking pan.
• Bake in the preheated oven until top is light brown, about 22 minutes.

BEST EVER BANANA BREAD FROM I CAN'T BELIEVE IT'S NOT BUTTER!®

Steps:

• Preheat oven to 350 degrees F. Brush 9 x 5-inch loaf pan with additional I Can't Believe It's Not Butter!® Spread; set aside.
• Combine mashed banana, I Can't Believe It's Not Butter!® Spread, brown sugar, eggs and vanilla in large bowl with wooden spoon. Stir in remaining ingredients until blended. Spoon into prepared pan.
• Bake 60-70 minutes until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack; remove from pan and cool completely. If desired, top with Vanilla Glaze.

GLUTEN & LACTOSE FREE BREAD

Steps:

• In a med sized bowl, measure all of the dry ingredients.
• Stir or whisk well.
• Combine liquids and mix well.
• Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer.
• Press start.
• Help mix dough during kneading cycle; Mixture will be very thick.
• Use 1 rise and 1 knead cycle if machine is programmable.
• Remove upon completion of baking cycle.
• Oven method: Preheat oven to 375°F.
• Lightly oil a 9-x-5-inch loaf pan.
• Add yeast to mix and beat in liquids.
• Beat 2 minutes.
• Scrape into loaf pan, cover with plastic wrap, and let rise to the top of the pan.
• Bake 40-45 minutes or until lightly browned.
• Cool on a wire rack before slicing.

GLUTEN FREE BREAD

Steps:

• mix water, sugar, yeast. set aside to rise for about 10 minute.
• mix wet (water, eggs, oil, vinegar) ingredints, mix well.
• mix dry ingredients (tapioca starch, flour, milk powder, guar gum, salt, sugar).
• add yeast mixture and remaining wet ingredients to dry ingredients and beat well for about 2 minutes.
• pour into 2 bread pans.
• cover and allow to rise until double in size.
• bake at 350 for about 50 minutes.

I CAN'T BELIEVE IT'S NOT GLUTEN! GLUTEN-FREE CAKE FLOUR MIX

Steps:

• Sift ingredients together, combining thoroughly. Use in place of flour in cakes and other baked goods.
• Store in airtight container or ziploc bag in refrigerator.

GLUTEN-FREE BREAD

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.