Multi Grain Bread Gluten Dairy And Egg Free Food

MUESLI BARS (GLUTEN, DAIRY AND EGG-FREE)

Steps:

• Turn oven on to 300°F (150°C).
• Line a 26 x 36 cm x 5 cm (11 x 14 x 2") pan with baking paper (silicon paper).
• Mix together all the dry ingredients - cereal, seeds, nuts, fruit etc.
• In a saucepan melt the peanut butter, oil, honey and corn syrup together. When the mixture starts to boil, reduce heat and boil gently for 3 minutes being careful not to burn.
• Add to dry ingredients and mix well.
• Press very, very firmly into prepared pan.
• Bake at 300°F (150°C) for 15 minutes.
• Cool completely in fridge. When cool cut into bars.
• Wrap bars individually in glad wrap or sandwich bags. Store in fridge.

FINALLY! DELICIOUS SPROUTED GLUTEN FREE EGG FREE BREAD!

Steps:

• 1. Preheat oven to 350ºF.
• 2. Drain and rinse soaked grains and seeds.
• 3. Place all ingredients in high speed blender and puree.
• 4. Pour into medium loaf pan lined with parchment paper. If desired sprinkle sesame seeds or any type of seed or nut ontop.
• 5. Bake for one hour. If top begins to get too brown, cover with foil.
• 6. Let cool 20-30 min and enjoy with almond butter, agave, honey, pesto sauce -- its deeelicious!
• **Note: Bread will slice best when cooled completely.

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

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.

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.