15 GLUTEN FREE BREAD RECIPES

Transcription

1 15 GLUTEN FREE BREAD RECIPES CH R IS T INE B R ADY W W W.GL U T E N-F R E E -B R E AD.OR G

2 Copyright Information All rights reserved. No part of this ebook may be used, reproduced or transmitted in any form or by any means without the express written permission of the author. Copyright

3 THANK YOU FOR DOWNLOADING THIS GLUTEN FREE BREADS BOOK! If you d like to see more delicious gluten free recipes, please check out my website at Gluten Free Bread. There are several more breads, rolls, biscuit, yeast breads, pancakes and donut recipes than I can count. I hope you enjoy all of them! 3

4 Recipes Rolls and Biscuits Flaky, Buttery Gluten Free Biscuits...6 Gluten Free Dairy Free Dinner Rolls (Without Yeast!)...9 Tender Gluten Free Rosemary Potato Rolls...11 Gluten Free Yeast Rolls in Under an Hour...14 Tender Gluten Free Ginger Spice Cinnamon Rolls...17 Quick Breads Best Gluten Free Cornbread Ever...21 Gluten Free Spiced Pumpkin Bread...23 Gluten Free Banana Nut Bread with Coconut Flour...26 Quick Gluten Free Cranberry Bread...29 Quick Gluten Free Mini Pumpkin Muffins...32 Bread Loaves Gluten Free Italian Herb Bread Machine Bread...35 Versatile Gluten Free Sandwich Bread for the Bread Machine...38 Amazing Gluten Free White Bread Without Xanthan Gum...41 Gluten Free Bread Machine Cinnamon Raisin Bread...44 Heavenly Loaf of Gluten Free Potato Bread

5 Flaky, Buttery Gluten Free Biscuits Yield: 6 biscuits 5

6 Flaky, Buttery Gluten Free Biscuits Being from the South, I've discovered there are no hard and fast rules about making biscuits. Sure there are suggestions and tips, but really, you can take any recipe and change it up to make it your own. This recipe is for a gloriously, perfect gluten free biscuit. It is flaky, delicious and everything a biscuit should be. Try them you won t be disappointed! Ingredients: ¾ Cup Light Mix* 1 tsp. Xanthan Gum 3 tsp. Baking Powder 1 tsp. Baking Soda 2 tsp. Sugar (if you like a sweeter biscuit, add 1 tsp. more) 1 tsp. Salt 6 Tbsp. Cold Butter, cut into small pieces 1 Cup Plain Yogurt *Combine: 1 ½ Cups Brown Rice Flour 1 ½ Cups White Rice Flour 3 Cups Tapioca Flour 3 Cups Cornstarch 3 Tbls. Potato Flour Directions 1. Preheat oven to 425 degrees. 2. In a large mixing bowl, combine all of the dry ingredients and whisk to mix. 3. Add the cold cut butter in with a pastry blender or fork, until the mixture resembles crumbs. 4. Add in the yogurt and gently mix until the dough forms a ball. Turn the dough out onto a piece of plastic wrap and pat to ¾ thickness. 5. Cut the dough into 2 ½ squares or using a biscuit cutter**. Place 1 apart on an ungreased baking pan (or pizza stone). 6. Bake for minutes. Makes 6 large biscuits. 6

7 **Cutting your biscuits can be fun using a variety of fun shapes. We like hearts and eggs. Really, any similar size biscuit cutter will work great. Alternatively, if you want round biscuits and you don t have a biscuit cutter, use a tin can. Simply remove the top and bottoms of the can, stick it in some flour and use it as a biscuit cutter. A very creative biscuit cutter. Adapted from Flaky, Buttery Gluten Free Biscuits Recipe on Gluten-Free-Bread.org published March 1,

8 Gluten Free Dairy Free Dinner Rolls (Without Yeast) Yield : 7 rolls 8

9 Gluten Free Dairy Free Dinner Rolls (without Yeast!) Achieving success with a gluten free bread - tasty, light AND with an amazing texture doesn t come easy right? Or at least it involves a lot of trial and error. Well, as you know, bread is our passion. So whenever a recipe comes to mind for any bread rolls, biscuits, muffins or sandwich bread, it is carefully thought out how will coconut flour interact with this liquid, how will the slightest increase of salt affect the balance of the other ingredients. 1 cup Tapioca starch 1 tsp. salt ¼ cup coconut flour (plus a few tbsp. extra) ½ cup water ½ cup olive oil 1 egg, beaten Directions 1. Preheat oven to 350 F. Line a baking sheet with parchment paper. 2. In a large bowl, combine the tapioca starch, salt and coconut flour. 3. In a small bowl, mix together the water and olive oil. 4. Add the wet ingredients to the dry and stir until combined. 5. Add the beaten egg and stir. 6. At this point, the mixture will be quite wet. The rolls will not be shaped and handled, but the batter will be dropped onto the pan using a large scoop. So it needs to be able to hold its shape when scooped. I added 2 more tbsp. of coconut flour to the batter and it was the perfect consistency. 7. Drop them onto the prepared baking sheet, using a large scoop (you ll come out with about 7 rolls). 8. Bake for about 30 minutes or until lightly browned. At this point you have an audience waiting very impatiently for one of these rolls. Serve them up with some butter or just put a basket on the table and watch as they re devoured. Adapted from Gluten Free Dairy Free Rolls Recipe on Gluten-Free-Bread.org. 9

10 Tender Gluten Free Rosemary Potato Rolls Yield: 24 rolls 10

11 Tender Gluten Free Rosemary Potato Rolls We are big potato lovers. And with good reason Potatoes are nutritious, fairly cheap, and add a delicious dimension of flavor to everything they are used for. With these gluten-free rosemary potato rolls, you ll get a soft roll that hits the mark every time cups mashed potatoes (instant potatoes will work great also) 1 cup water (use the water from cooking the potatoes) 2 packages active dry yeast 3 Tbsp. sugar 1 ½ cup buttermilk, room temperature 6 Tbsp. melted butter, cooled 3 tsp. salt 2 3 tsp. dried rosemary (crushed) 5 ½ to 6 ½ cups light gluten-free flour blend* 1 tsp. xanthan gum *Combine: 1 ½ Cups Brown Rice Flour 1 ½ Cups White Rice Flour 3 Cups Tapioca Flour 3 Cups Cornstarch 3 Tbls. Potato Flour Directions: 1. In a large bowl, mix sugar, yeast, water, and mashed potato. Set the mixture aside for 5 minutes, until the yeast begins to foam. 2. With the paddle attachment on your stand mixer, and with the mixer set on low, add buttermilk, melted butter, salt and rosemary. 3. Add in 5 ½ cups of the flour, a little at a time, until the dough starts to get sticky. With the mixer on high, mix the dough for 4 minutes. (If you don't have a mixer, you can still make these rolls. Just work the dough with your hands until the mixture is combined, for about 8 minutes or so.) 4. Put the dough onto a well-floured work space. Roll the dough, with a floured rolling pin, until it is ¾ inch thick. Using a serrated knife, cut the dough into 2-inch squares or triangles (you can also roll these sections into balls for a true roll shape ). 5. Place the rolls 1 inch apart on cookie sheets lined with parchment paper. 6. Preheat your oven to 375 F. 7. Let the rolls rise for 15 to 30 minutes. Then, place into your preheated oven. 11

12 8. Bake for about 18 to 20 minutes, until they are golden brown. Adapted from Tender Gluten Free Rosemary Potato Rolls on Gluten-Free-Bread.org. 12

13 Gluten Free Yeast Rolls in Under an Hour Yield: 7 9 rolls 13

14 Gluten Free Yeast Rolls in Under an Hour How many times have you wanted to a good gluten free yeast roll to pair with your meal, but didn t have the time to devote to mixing, rising and baking? The time from start to finish with most bread recipes can be anywhere from one hour to 2 3 hours. Sometimes you don t have the time to wait and sometimes it s a weekday and you just want something that s easy and comes together quickly. This gluten free yeast roll recipe produces soft, incredibly tasty rolls without the wait time. So any day of the week is a good day for making rolls. These rolls are baked in a muffin tin, so they ll bake evenly and be on your table in about 20 minutes. 2 Tbls. shortening 2 Tbls. butter (softened) 3 Tbls. honey 2 eggs, beaten 1 packet yeast (2 ¼ tsp.) ½ cup sour cream ½ cup plain Greek yogurt 1 2 cup potato starch 1 cup cornstarch 1 2 teaspoon baking soda 1 tablespoon baking powder 2 teaspoons xanthan gum 3 4 teaspoon salt 3 4 teaspoon vinegar Directions 1. Preheat your oven to 350 degrees F. 2. Spray a 12-cup muffin tin with cooking spray. Set aside. 3. In a large bowl, add the shortening and butter. Using a hand mixer, mix on low speed until combined. 4. In the same bowl, add the rest of the ingredients and mix on low speed until dough is completely mixed. The dough will be quite wet. 5. Measure out about ¼ cup of dough and form it into a ball. Drop into greased baking cups. If needed, wet hands to handle the dough. 6. Repeat until all the dough is used. 7. Place pan in the middle of your oven and bake for minutes, until toothpick inserted in middle tests clean. 8. Remove rolls to a wire rack to cool slightly. Serve plain or with butter. Enjoy! 14

15 Adapted from Gluten Free Yeast Rolls in Under an Hour on Gluten-Free-Bread.org. 15

16 Tender Gluten Free Ginger Spice Cinnamon Rolls Yield: 12 16

17 Tender Gluten Free Ginger Spice Cinnamon Rolls Unlike many cinnamon roll recipes, this syrupy sauce gets put on the bottom of the pan before baking so that when you flip the goods onto a serving tray, it becomes a delicious sticky topping. Many people prefer to only have this topping and avoid the glaze all together. But I like the creaminess of the glaze too. This recipe has many steps to it, but it s worth it. Promise! Dough ingredients: 2 1/2 cup brown rice flour 1/2 cup tapioca starch 3/4 cup potato starch 4 1/2 teaspoons xanthan gum 4 1/2 teaspoons fast-rise yeast 4 1/2 tablespoons granulated sugar 3/4 teaspoon salt 1/3 cup dry milk powder 1 1/2 teaspoons gluten free baking powder 6 tablespoons butter 3/4 cup water plus some for dough rolling 2 large eggs, room temperature 1 cup plus 1 tablespoon almond milk 1 1/2 teaspoons apple cider vinegar 3 tablespoons vegetable oil 1 1/2 teaspoons pure vanilla extract Sauce 1 cup sweet rice flour 3/4 cup brown sugar 2 teaspoon ground cinnamon 1 teaspoon plus a pinch ground ginger 1/2 tsp. ground nutmeg 1 heaping teaspoon all-spice 1/2 teaspoon ground cardamom 6 tablespoon salted butter, melted 3/4 cup crystallized ginger bits, divided 3/4 cup roasted pecan bits, divided Glaze 3/4 cup powdered sugar 1 1/2 teaspoon pure vanilla extract 3 tablespoon Almond milk Directions: 17

18 1. Whether you re going to use a stand mixer or a good old fashion bowl and scraper, warm the milk to about 110 degrees F in a small sauce pan. In either a mixing bowl or the bowl for the stand mixer, mix the warm milk with the yeast and set aside for 8-10 minutes, until the mixture proofs (gets frothy.) 2. While the yeast is frothing, rinse out sauce pan you used for milk and add all sauce ingredients except ginger bits and pecans; mix well. 3. Bring sauce ingredients except ginger and pecan bits to a slow boil, and simmer 3-5 minutes, stirring continually. 4. Remove sauce from heat and stir two-thirds of ginger and pecan bits in. 5. After yeast and milk proofs, whisk in (from the dough ingredients list) eggs, most of sugar, and salt. Add one cup of flour and remainder of dough ingredients and combine well. 6. Using the dough attachment and mixer on low (or your hands), knead in the remaining flour until dough forms into a soft ball. 7. Sprinkle counter top with water and lay several pieces of plastic wrap out on it, covering an area bigger than 12 x Sprinkle remaining 2 tablespoons of sugar on the wrap, and place ball of dough on top of it. 9. Gently place another piece of plastic wrap over the top of the dough, and pat the dough down into a rectangle shape. (Lift and reposition the top plastic wrap if you need to.) 10. Roll the dough out to about 12 x Remove top plastic wrap piece(s) and spread a third of sauce mixture evenly across the dough and sprinkle with some of ginger and pecan bits. Leave 1 1/2 along one long end without sauce so you can use it to seal the rolls. 12. Starting along the long end, use the bottom plastic wrap pieces to lift the sauce-smeared edge of the dough and roll it up, creating a long cylinder. Pinch end without sauce to seal. 13. Use a long piece of dark-colored thread to cut the long cylinder into 12 even pieces. (Place the thread under and around the roll, pulling the threads so they cross each other, slicing through the dough so as not to squish the roll by cutting with a knife.) 14. Pour remaining sauce into large 13 x 9 pan. 15. Place rolls on flat sides in sauced pan(s), and press down until rolls are about 1 inch thick and pressing against each other. 16. If you re going to freeze the rolls, wrap tops well in plastic wrap. You can also make to this point, cover and refrigerate up to four hours. Be sure to allow extra time for rising if you do this. 17. If you re going to make right now, cover cinnamon buns with a damp towel and allow to rise in a warm, draft-free area for minutes, or until twice their original size. 18. Preheat oven to 375 F and whisk together glaze ingredients while rolls are rising. 19. Set glaze aside. 18

19 20. Bake rolls for about 25 minutes or until golden brown and fragrant. 21. Remove pan from oven and allow rolls to cool about 5 minutes before flipping onto a serving platter. Sauce should run over the top of the buns. 22. Drizzle with glaze if desired and serve warm. Adapted from Tender Gluten Free Ginger Spice Cinnamon Rolls on Gluten-Free- Bread.org. 19

20 Gluten Free Cornbread Yield: 9 pieces 20

21 How to Make the Best Gluten Free Cornbread Ever Not growing up in a traditional Southern home, I did not taste real Southern cornbread until I made it myself. I started simple using a mix and just adding eggs and milk it was good, but, in all honesty, it was a mix, so it was pretty much a given that it would taste good. Fast forward to today and mixes are a thing of the past. Being able to tailor my recipes as I see fit is more important than speed. Needless to say, moist, delicious and with just the right amount of crumbliness, cornbread has since become one of my favorite quick breads Cup Milk 2 Eggs 1/4 Cup Vegetable Oil 1/4 tsp. Vinegar 1/3 Cup Potato Starch 1/2 Cup Cornstarch 1 tsp. Salt 1/4 tsp. Baking Soda 1 tsp. Baking Powder 3/4 Cup Cornmeal ¼ - ½ Cup Sugar (depending on how sweet you want it) Directions: 1. Preheat oven to 375 degrees. Grease 8x8 baking pan and set it in the oven to warm. 2. In a large bowl, combine the milk, eggs, oil, and vinegar. Mix well. 3. Add the dry ingredients to this mixture and mix well. Make sure the batter is smooth and lump free. The batter will be thin. 4. Very carefully, remove the pan from the oven. 5. Pour the batter into the pan. Bake it at minutes, until the cornbread tests done with a toothpick and the top is lightly browned. Start checking it at 26 minutes. Note: If you like a sweeter cornbread, use the higher amount of sugar. Also, feel free to toss in some shredded cheese or even chopped jalapenos if you want to add a little kick to your gluten free cornbread. Adapted from How to Make the Best Gluten Free Cornbread on Gluten-Free-Bread.org. 21

22 Gluten Free Spiced Pumpkin Bread Yield: 1 loaf 22

23 Gluten Free Spiced Pumpkin Bread This time of year it seems there is no shortage of fun things to make with pumpkin. Pumpkin pie, pumpkin scones, pumpkin donuts, even pumpkin soup! But who can forget the classic pumpkin delight? A nice slice of pumpkin bread. One of the great things about pumpkin bread, and many other quick breads for that matter, is that they freeze really well. So whenever a baking mood strikes, double the recipe and freeze what you don't eat. The next time Aunt Jane is in town and stops by for a quick visit, you can easily pull out some of your quick breads and show off your baking know-how. 1½ cups canned, 100% pure pumpkin ¾ cup granulated sugar ½ cup vegetable oil 2 large eggs 2 teaspoons pure vanilla extract 1¾ cups Gluten Free Bread baking mix* 2 teaspoons ground cinnamon ¼ teaspoon ground ginger ½ teaspoon salt *Combine the following and store it in an airtight container in the refrigerator or freezer: 2 cups rice flour (or 1 cup rice and 1 cup sorghum flour) 2/3 cup cornstarch (or potato starch) 1/3 cup tapioca starch (*or almond meal or buckwheat or quinoa flour for more protein) 1 teaspoon xanthan gum (or guar gum) (updated: I sometimes leave this out, depending on the recipe) Directions: 1. Make sure your oven rack is positioned in the center of your oven. Preheat the oven to 350 F. Spray a 9- by 5-inch loaf pan with vegetable oil spray and dust it with rice flour. Set the loaf pan aside. 2. In a large bowl or the bowl of a stand mixer, place the pumpkin, sugar, oil, eggs, and vanilla. Beat with hand mixer or with your stand mixer on low-medium speed until mixed and smooth, about 1 minute. 3. Set the pumpkin mixture aside. 4. In a small mixing bowl, place the gluten free baking mix, cinnamon, ginger, and salt. Stir to combine. 5. Add the dry ingredients to the pumpkin mixture and beat with the electric mixer on low speed until the dry ingredients are just combined, which is about 1 minute. 23

24 6. The batter will be thick. 7. Spoon the batter into the prepared loaf pan and place the loaf pan in the oven. 8. Bake the pumpkin bread for minutes, or until a toothpick inserted in the middle comes out clean. 9. Transfer the loaf pan to a wire rack and let the bread cool in the pan for about 5 minutes. 10. Run a knife around the edges of the pan to loosen it. 11. Turn the pumpkin bread onto a wire rack to continue cooling completely, for about one hour before slicing. 12. Enjoy it with a nice, steaming cup of coffee or tea. And if you re feeling adventurous, add a smear of walnut cream cheese to it. Adapted from Gluten Free Spiced Pumpkin Bread on Gluten-Free-Bread.org. 24

25 Omega-3 Loaded Gluten Free Banana Nut Bread with Coconut Flour Yield: 1 loaf 25

26 Omega-3 Loaded Gluten Free Banana Nut Bread with Coconut Flour There s a little group of fats running around that are catching everyone s attention. They are invading our kitchens and creeping up in our conversations. They are even becoming associated with staying healthy! So what is this wonder fat we are referring to? It s something called Omega-3. And they are really good for you, so this recipe is one you NEED to make! ripe, peeled bananas (about 1 1/2 cups mashed) 4 large eggs 3 tablespoons maple syrup or honey 1 tablespoon vanilla extract 3/4 teaspoon baking soda 1/2 teaspoon salt 1 tsp. cinnamon 2 Tbsp. Ground flax seed 1/4 cup plus 2 tablespoons coconut flour ½ cup chopped walnuts Directions: 1. Preheat your oven to 350 F. 2. Prepare a 9 x 5 or 8 x 4 baking pan with parchment paper, or grease generously. 3. In a large bowl, mash the bananas using a mixer or by hand. Mix until completely mashed and smooth. 4. Add in the eggs, maple syrup or honey, and vanilla to the mashed bananas and blend well. 5. In the same bowl, add the baking soda, salt, cinnamon, flax seed and coconut flour to the wet batter and blend well. 6. Gently fold in the chopped walnuts. 7. Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids. 8. Pour the batter into the baking pan and bake for 50 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean. 9.Remove from the oven and cool on a wire rack. 26

27 This bread will store covered for a few days at room temperature or in the refrigerator for a few weeks, or you may even seal and freeze it for a few months. Adapted from Omega 3 Loaded Gluten Free Banana Nut bread with Coconut Flour on Gluten-Free-Bread.org. 27

28 Gluten Free Cranberry Bread Yield: 1 loaf 28

29 Quick Gluten Free Cranberry Bread If there s one thing that is irresistible with a nice cup of coffee or tea it s a slice of cranberry bread. Cranberry bread has got to be one of the few quick breads that actually have some great health benefits to it as well. Cranberries are high in vitamin C and fiber and contain only 45 calories per cup. In terms of antioxidants, cranberries are loaded with this disease-fighting power punch, surpassing nearly every fruit and vegetable. One cup of whole cranberries has 8,983 total antioxidant packed properties. So if the health benefits alone weren t enough to entice you into whipping up this gluten free cranberry bread, the ease of the recipe surely will cups gluten free flour mix* 3/4 cup granulated sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon xanthan gum ½ tsp. cinnamon ¼ tsp. allspice 1-2 Tablespoon(s) orange zest 3/4 cup orange juice, freshly squeezed (ideally from fresh squeezed real oranges, otherwise natural orange juice will work too) 1/4 cup butter, melted 2 eggs 1 tsp. vanilla 1 cup whole cranberries, fresh or frozen (if your cranberries are frozen, the bread will take a bit longer to bake) 3/4 cup- 1 cup walnuts chopped, optional (add 3/4 to the batter and another 1/4 cup to the top of the bread before it goes into the oven) Coarse sugar *To make this flour mix, combine the following and store it in an airtight container in the refrigerator or freezer: 2 cups rice flour (or 1 cup rice and 1 cup sorghum flour) 2/3 cup cornstarch (or potato starch) 1/3 cup tapioca starch (*or almond meal or buckwheat or quinoa flour for more protein) 1 teaspoon xanthan gum (or guar gum) (updated: I sometimes leave this out, depending on the recipe) Directions: 1. Preheat your oven to 350 degrees. Grease a large loaf pan and set aside. 29

30 2. In a large bowl, sift all the dry ingredients and combine them well with a wire whisk. Set aside. 3. In a medium bowl, mix together the orange zest, orange juice, butter, eggs and vanilla. 4. Add all the liquid ingredients to the dry ingredients and mix just until combined. (Using the whisk to mix incorporates the ingredients quickly and easily. 5. Gently fold in the cranberries and ¾ cup walnuts, if desired. 6. Pour all the batter into the prepared pan and smooth the top. 7. Top with a sprinkling of coarse sugar and the ¼ cup extra walnuts. 8. Bake at 350 for 45 minutes. Test with a toothpick to check for doneness. Note: Your bread may take an additional 5 10 minutes, depending on if your cranberries were frozen or not. 9. Let the bread cool in the pan for 10 minutes, and then remove it to a wire rack to cool completely. 10. Slices of this bread are excellent just plain or with a smear of strawberry cream cheese sandwiched between two pieces. Yum! Enjoy it! Adapted from Quick Gluten Free Cranberry Bread on Gluten-Free-Bread.org. 30

31 Gluten Free Mini Pumpkin Muffins Yield : 40 muffins 31

32 Quick Gluten Free Mini Pumpkin Muffins This recipe originally started out as the 12-cup muffin pan portions. But the need for even greater on-the-go snacking gave way for these mini sized muffins Because sometimes you just want a quick bite and a regular size muffin is just a bit too big to quickly (and gracefully) pop in your mouth. Plus, this time of year, parties and get togethers sometimes call for a smaller portion and this size is just perfect for that! 3 cups gluten free bread s flour mix* 1 Tbsp pumpkin pie spice 1 tsp ground cinnamon 2 tsp baking soda 1 tsp salt 1 cup white sugar ½ cup honey 1 (15oz) can pumpkin puree 2 large eggs ⅓ cup vegetable oil 1½ tsp pure vanilla extract White sugar for the topping (optional) * Combine the following and store it in an airtight container in the refrigerator or freezer: 2 cups rice flour (or 1 cup rice and 1 cup sorghum flour) 2/3 cup cornstarch (or potato starch) 1/3 cup tapioca starch (*or almond meal or buckwheat or quinoa flour for more protein) 1 teaspoon xanthan gum (or guar gum) (leave it out if the recipe lists it as an ingredient) Directions 1. Heat the oven to 400 F. Spray 4 mini muffin tins with cooking spray and set aside. If you don t have 4 of them, just bake the muffins in batches, letting the pans cool off in between (they don t need to be completely room temperature cool, but should not be hot). 2. In a large bowl, add the gluten free flour mix, pumpkin pie spice, cinnamon, baking soda and salt. Mix to combine. 3. In a large mixer bowl, add the sugar, honey, pumpkin, eggs, oil, and vanilla; beat until just blended. 4. Add the flour mixture to the pumpkin mixture all at once and mix until combined. The smell of it should be starting to tempt your tastebuds. 5. Using a cookie size scooper, or a tablespoon, spoon the batter into the prepared muffin cups. Fill the mini cups about ¾ full. As an extra touch, top each muffin with a pinch of sugar this is not essential, but adds a nice finished look on the top. 6. Bake each tin for minutes. Check them using the wooden toothpick test to test for a clean toothpick. 32

33 Adapted from Quick Gluten Free Mini Muffins on Gluten-Free-Bread.org. 33

34 Gluten Free ItalianHerb Bread Machine Bread Yield: 1 loaf 34

35 Gluten Free Italian Herb Bread Machine Bread Thanks to a bread machine, a freshly baked loaf of warm bread is just a few ingredients away. This recipe for gluten free bread machine Italian Bread blends the traditional bread baking with the ease and convenience of a bread machine. The result is spectacular. Wet Ingredients: 1 1/2 cups Water 3 Eggs ¼ cup Vegetable Oil Dry Ingredients: 1 cup White Bean Flour 1 cup White Rice Flour 1 cup Potato Starch ½ cup Tapioca Flour 1 Tbsp. chia / golden flax seed mixture* or 1 Tbsp. xanthan gum 1 1/2 tsp salt 3 Tbsp. white sugar 1 Tbsp. dried mixed Italian Herbs 2 1/4 tsp Active Dry Yeast * Chia / flax meal mix: 3 tbsp. water ½ tbsp. chia seeds ½ tbsp. golden flax meal Directions 1. Bring all ingredients to room temperature liquids and dry ingredients. 2. In a small bowl, combine the eggs, water and oil. If using the chia/flax seed mixture, mix this in with the liquid ingredients. Add to the bread machine pan. 3. In a medium bowl, blend white bean flour, white rice flour, potato starch, tapioca flour, xanthan gum, if using, salt, sugar, Italian herbs and yeast thoroughly. 4. Add to the liquid ingredients in the bread pan. 5. Select the basic bread cycle or gluten free, if you have one, and start the machine. 6. As the machine is mixing the ingredients, use a spatula to ensure everything gets mixed together. (Sometimes ingredients end up on the sides, rather than mixed together). 7. When the bake cycle is complete, remove the bread pan from the machine. Let the bread sit in the pan to cool completely for 10 minutes. Then turn the pan over and remove the bread. Slice and enjoy! 35

36 Adapted from Gluten Free Italian Herb Bread Machine Bread on Gluten-Free-Bread.org. A version using a standard hand mixer and baking in the oven is available on the website recipe card. 36

37 Versatile Gluten Free Sandwich Bread for the Bread Machine Yield: 1 loaf 37

38 Versatile Gluten Free Sandwich Bread for the Bread Machine Being a gluten free baker, a bread machine is one of my favorite kitchen tools. Actually if someone asked me to name my favorite kitchen tools, a bread machine would be in the top 5. They just make baking bread so easy. Funny thing is, the one I use for the gluten-free-bread recipes is not even an actual gluten free bread machine! But it does bake up a fine loaf of bread cups white rice flour 2/3 cup potato starch 1/3 tapioca flour ½ cup dry milk 3 tbsp. sugar 1 tbsp. + ½ tsp. bread machine yeast (also called rapid rise yeast) 1 tsp. salt Chia / flax meal mix: 3 tbsp. water ½ tbsp. chia seeds ½ tbsp. golden flax meal 3 eggs 1 ½ cups hot water 3 tbsp. vegetable oil 1 tsp. cider vinegar Directions: 1. In a medium bowl, add the white rice flour, potato starch, tapioca flour, dry milk, sugar, yeast and salt. Mix thoroughly. 2. In a small bowl, make the chia / flax meal. Take the 3 tbsp. water and microwave for 30 seconds. Measure the flax meal and chia seeds into it. Mix and let it sit while you move on to the eggs. 3. Use a large bowl and separate the eggs. Set the yolks aside in a small bowl, add the whites to the large bowl. Using a hand mixer, whip the egg whites until stiff peaks form. 4. Add the remaining egg yolks, vegetable oil, hot water, cider vinegar and flax / chia seed mixture to the whipped egg whites. Mix until combined. 5. Add the dry ingredients to the liquid ingredients and mix. 6. Pour this batter into the bread machine pan and select the rapid cycle. 7. Watch the baking time on this recipe mine needed 20 minutes more. (Which I just used the bake only option and set it for 20 minutes). 38

39 Adapted from Versatile Gluten Free Sandwich Bread for the Bread Machine on Gluten- Free-Bread.org. 39

40 Amazing Gluten Free White Bread Without Xanthan Gum Yield: 1 loaf 40

41 Amazing Gluten Free White Bread Without Xanthan Gum The title of this recipe sure sets the bar high, doesn t it? Well, I promise, it will live up to its name! This Amazing Gluten Free White Bread Without Xanthan Gum is everything you ve been wanting in a gluten free bread and more. It takes the qualities like texture, aroma, and appearance and combines that with a bread that is actually delicious to eat as well. ¼ cup brown sugar 2 tbsp. olive oil 2 tbsp. vegetable oil 1 tbsp. apple cider vinegar ¾ cup warm water 1 ½ tbsp. active dry yeast 4 tsp. hot water 1 tsp. chia seeds 1 tsp. golden flax seeds 3 egg whites 1 ½ cup tapioca flour ½ cup sweet white sorghum flour ½ cup brown rice flour ½ cup potato starch ¾ tsp. salt ½ tsp. baking powder Directions: 1. Grease, or spray with cooking spray, a 9 x 5 baking pan generously. Set aside. 2. In a small bowl, mix together the brown sugar, oils and vinegar. Set aside. 3. In a medium bowl, mix together the water and yeast. Set the timer for 1 minute to allow it to proof. 4. In the meantime, in a small bowl, mix together the water and chia and flax seeds. Set it aside (it will become a slurry mixture within a few minutes). 5. Add the brown sugar mix to the yeast, mix and set aside. 6. In a large bowl, beat the egg whites until they have stiff peaks. Slowly pour in the yeast brown sugar mixture and add the chia slurry. Beat on medium speed for 1 minute. 7. In a medium bowl, mix together the flours, starch, salt and baking powder. Add it to the wet mixture. Mix until smooth. 41

42 8. At this point the bread dough will not resemble bread dough at all. It will be very soupy and thin. (It s supposed to be!) 9. Pour it into the prepared pan. 10. Set the pan in a place where it won t be disturbed to rise. The exact time of the rise will differ. It only took 30 minutes for mine to rise to the top of the pan. You want it just below the rim of the pan. 11. Preheat the oven to 350 F. Bake for 45 minutes or until a toothpick comes out clean. Adapted from Amazing Gluten Free White Bread Without Xanthan Gum on Gluten-Free- Bread.org. 42

43 Gluten Free Bread Machine Cinnamon Raisin Bread Yield: 1 loaf 43

44 Gluten Free Bread Machine Cinnamon Raisin Bread When you think of cinnamon raisin bread, you may think of a sweet, tender bread bursting with raisins, with a special guest or dessert-like quality. At least that was my expectation. This recipe has a lot of those characteristics. Not every one, but a lot of them. It s definitely bursting with raisins. And its deliciously sweet. But I would never reserve this just for special occasions. It s just too easy! Wet Ingredients 3 eggs 1 2/3 cup water 3 Tbls. Oil 1 tsp. cider vinegar 2 Tbls. Honey Dry Ingredients 2 ¼ tsp. active dry yeast 2 cups white rice flour 2/3 cup potato starch 1/3 cup tapioca flour ¼ cup flaxseed meal 3 tsp. psyllium husk 1 ½ tsp. salt 3 Tbls. Sugar ½ cup dry milk (can be dairy free) 3 tsp. cinnamon ½ cup raisins Directions 1. All ingredients should be at room temperature, F. 2. In a small bowl, combine the wet ingredients. Mix thoroughly and set aside. 3. In a medium bowl, combine the dry ingredients, including the yeast. 4. Add the wet ingredients to the bread machine pan. Then add the dry ingredients on top. 5. Select the wheat bread setting on your bread maker (it s setting 3 on mine). Then select the 2 pound loaf and how dark you want the crust. 6. Let the machine do the work and in about 4 hours you ll have an amazing loaf of gluten free cinnamon raisin bread. 7. Slice and serve with your favorite butter or spread. 44

45 This loaf didn t last long for us, but if you want to wrap it and save it, make sure to wrap it tightly in an airtight container. A plastic bag is usually my go-to item for saving breads. Keep in mind, with the psyllium husk and no gums, breads tend to get crumbly faster. So freeze the bread if you want to keep it longer than a day. Adapted from Gluten Free Bread Machine Cinnamon Raisin Bread on Gluten-Free- Bread.org. 45

46 Heavenly Loaf of Gluten Free Potato Bread Yield:1 loaf 46

47 Heavenly Loaf of Gluten Free Potato Bread I ve often heard gluten-free folks say they wish gluten free bread was cheaper to buy so they wouldn t have to make it. However, a big bonus to making your own, as in this recipe below, is that without gluten, bread doughs don t need several rounds of kneading. So we save a little bit of time as opposed to traditional bread baking. I think you'll really enjoy this gluten free potato bread. It's everything a potato bread should be and more. And if you want to make it more savory, throw in some rosemary, thyme, or garlic. Either way, it s delicious :) teaspoons sugar, plus a pinch 1 tablespoon dry yeast (not quick rise) 1 cup white rice flour 1/2 teaspoon salt 1/2 cup sweet rice flour 2 teaspoons pectin powder 1/3 cup potato starch 1 Tablespoon quick-rise 1/3 cup 100% dry potato flakes 1/3 cup dry milk powder 2 teaspoons xanthan gum 4 teaspoons vegetable oil 2 eggs, slightly beaten 1 cup water (ideally saved from boiled potatoes) Directions: 1. Boil potatoes in non-salted water until very soft; drain, saving 1 cup of liquid. Reserve potatoes for another use. 2. Allow water to cool slightly and refrigerate until ready to make bread. 3. Get out all ingredients and allow to come to room temperature. 4. Warm 1/8 cup of potato water to somewhere between 110 and 112 degrees F; then add the dry yeast, mix well and set aside for about 10 minutes. The mixture should get foamy as the yeast proofs. 5. Mix all the rest of the dry ingredients together in a medium bowl. In a separate bowl, mix the wet ingredients together. 6. Combine the wet mixture and dry mixture together a little at a time; mix well until a smooth dough forms. 7. Grease a loaf pan - 9 x 5 - and place the dough in it, and then slice the top of the loaf diagonally three times. 8. Grease one side of a piece of plastic wrap and place greased-side down on top of the dough. 9. Let dough rise in a cool oven for about an hour. 47

48 10. Remove pan from oven and preheat oven to 375 degrees F. 11. Remove plastic wrap from dough and pan, and place bread in oven when preheated. 12. Bake 40 to 50 minutes until bread is browned on top and toothpick inserted into the middle comes out clean. (If top is getting too brown too quick, place a piece of aluminum foil loosely over the top of the bread and continue baking until center is done). 13. Remove bread from oven and allow to cool five minutes before removing from pan. Then allow bread to cool on cooling rack before eating. Enjoy! Adapted from Heavenly Gluten Free Potato Bread on Gluten-Free-Bread.org. 48

49 For more Gluten Free Bread recipes, check out our website at Gluten Free Bread. We d love to connect with you on our social media channels Facebook Twitter Pinterest Instagram I look forward to connecting with you soon! 49