Miracle Honey Oatmeal Bread Gluten Free Food

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

Gluten-Free Multigrain Miracle Bread image

It is hard to believe that something as ordinary as a loaf of bread could nearly bring tears to my eyes - But that is what happened the other night when I sliced into the loaf of fresh-baked bread I had just pulled from the oven. I can't take full credit - It's based on a recipe by a woman named Laurie on the Celiac.com forums. But this is really some stellar bread - Hands down the best gluten-free bread I've had. It stays pliable and delicious without freezing or toasting. Don't skip out on the flaxseeds, they add nutrition and texture without too much "flaxy" taste.

Provided by Whats Cooking

Categories Yeast Breads

Time 2h30m

Yield 1 loaf, 14 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or 1/4 cup arrowroot
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey or 2 tablespoons agave nectar
2 teaspoons apple cider vinegar

Steps:

Preheat the oven to 200°F.
Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.
Grease a 9x5" bread pan, and pour the dough into the pan. 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 103.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 26.6, Sodium 186.5, Carbohydrate 14.3, Fiber 1.4, Sugar 2.7, Protein 3

' MIRACLE' HONEY OATMEAL BREAD (GLUTEN FREE)

' Miracle' Honey Oatmeal Bread (Gluten Free) image

This recipe was is an insight into my childhood as a reminder of my first love for baking bread. My grandpa used to make it for me and I loved it so much that I set my mind to mastering the process myself. AWESOME! For this an more awesome Gluten Free Recipes, check out my blog: www.glutenfreegirls.blogspot.com

Provided by edush06

Categories Yeast Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 15

Ingredients

1 (7/8 ounce) package yeast
1 cup oats
1 1/2 cups oat flour
1/4 cup rice flour
1/4 cup cornstarch
1/2 cup tapioca flour
1/2 cup sorghum flour
2 teaspoons xanthan gum
1 teaspoon salt
1 egg
1/3 cup honey
1 tablespoon canola oil
1 teaspoon apple cider vinegar
1 1/4 cups warm water
1 tablespoon warm water

Steps:

In a medium bowl, sift together the dry ingredients.
In a separate bowl, mix together the liquid ingredients. Gradually beat in the dry ingredients. Beat on high for 2-3 minutes.
Pour batter into a greased and floured 9x5 bread pan.
Grease one side of a piece of plastic wrap and cover the bread with this side down.
Place in a warm area and let rise for 30-50 minutes or doubled in size.
Preheat oven to 350 deg F.
Remove plastic wrap and place in oven .Bake for 30-40 minutes or until internal temperature reaches 200°F
After first 10 minutes, cover with foil to keep crust from getting too dark.

HEALTHY PUMPKIN BREAD (GLUTEN FREE QUICK BREAD)

Healthy Pumpkin Bread (Gluten Free Quick Bread) image

This healthy pumpkin bread is deliciously moist, and full of pumpkin flavor! Make this quick bread recipe in just 45 minutes, for a gluten free breakfast or snack! It's dairy free, too!

Provided by Lindsay Cotter

Categories bread/breakfast

Time 55m

Number Of Ingredients 13

Ingredients

1 cup (92 grams) gluten free rolled oats (extra for topping)
2/3 heaping cup gluten free all purpose flour (a 1:1 gluten free flour works best)
1 teaspoon baking soda
1/4 teaspoon of Kosher salt
2 teaspoons cinnamon
1/2 cup raw sugar or brown sugar (granulated sugar free substitute may be used)
2 large eggs
1/4 cup egg whites (2 -3 egg whites)
1/4 cup non dairy milk of choice
1 cup pumpkin puree
1 Tablespoon molasses (optional)
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar or lemon juice

Steps:

Preheat oven to 350 F. Grease or line a bread pan. I used a smaller 8×4 so that the bread would rise higher. A 9×5 pan may also be used. See notes.
Place your oats in a blender or coffee grinder and blend until a fine flour is formed. Pour into a large bowl.
Next, add the gluten free flour, baking soda, and salt. Whisk/sift together until combined. Add the cinnamon and sugar. Mix again. Set aside.
In a small bowl, whisk together your egg and egg whites. Add in the milk and mix again, gently.
Combine the egg-milk batter in with the dry ingredients. Fold in the pumpkin puree, molasses, vanilla, and vinegar. Gently stir until batter is well combined.
Pour batter into a parchment paper lined (or well oiled) bread pan. Sprinkle a few tablespoons of rolled oats and nuts/seed on top.
Place in oven on center rack 350 F for about 30 minutes. After 30 minutes, rotate pan, cover with foil, and bake and addition 10-15 minutes or until center of the bread comes out clean with a toothpick.
Remove from oven and let cool for 15 minutes. Remove from pan and slice to serve. Or keep in fridge until ready to serve. Wrap in foil and keep in fridge or freezer.

Nutrition Facts : Calories 149 calories, Sugar 12.2 g, Sodium 208.3 mg, Fat 1.2 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 29 g, Fiber 2.3 g, Protein 4.2 g, Cholesterol 41.3 mg

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