Archive for the ‘bread’ Category
This is one of the few bread products I got to work when we were egg-free. If you toast it, it will make a good base for a stuffing, too. You can slice it into triangles (like a pizza) to serve next to dinner, or slice it in other shapes and slice through the middle for a sandwich.
This recipe is currently gfcf, gluten, dairy, soy, nut, peanut, fish, shellfish, and corn free. It can be made egg-free by substituting your favorite egg replacer for the 2 eggs mentioned. This recipe contains gelatin, but you can substitute agar-agar powder for the gelatin to make it vegetarian/vegan.
- 3/4 cup warm water (110 degrees F)
- 1 teaspoon sugar
- 2 eggs (or egg replacer to substitute for 2 eggs)
- 2 TBS olive oil
- 1 tsp cider vinegar
- 1 1/2 tsp yeast
- 1 cup gf flour (I like millet or sorghum for this, but bean or rice works too)
- 1/2 cup starch (tapoica, arrowroot, or corn)
- 1 tsp plain gelatin powder (or agar-agar powder)
- 1 tsp xanthan gum (or guar gum if corn-free)
- 2 tsp yeast
- 1 tsp Italian Seasoning (we like McCormick’s or Mrs. Dash)
- 1 tsp kosher salt
- more olive oil
- 1 tsp dry rosemary, gently crushed in your hand
- several pinches kosher salt
Combine all liquid ingredients (plus sugar) in your mixer bowl. Beat together (with the attachment you would use for making a cake – not the whisk or the dough hook) while you assemble the dry ingredients.
In a smallish bowl, whisk together the dry ingredients (from yeast through the 1 tsp kosher salt). Add to the wet ingredients in the mixer. Beat for about 2 minutes. The dough will look like brownie batter, not like traditional bread dough.
Use a spatula to scrape down the sides. Lightly oil either 2 8 inch round pie/cake tins or one long (7×11 or 9×13) pan. Oil your fingers, then spread the dough into the pans, stretching a bit and making fingertip indentations.
Let rise in a warm place for about 30 minutes. While it is rising, preheat the oven to 400 degrees F.
Sprinkle the risen dough with a little olive oil, a few pinches of kosher salt, and the rosemary. You can really substitute any other herb for the rosemary, or leave it with just the kosher salt.
Bake for 30 minutes, until it turns golden brown.
Cut and serve. This is delicious served with any meal, as a snack by itself, or with a savory spread on top.
In honor of World Bread Day, I thought I’d share my favorite gluten-free bread recipe. This is another one I thought I had posted long ago, but found that it wasn’t here after searching for it.
I love this bread – it tastes great as bread, and works very well as dinner rolls or hamburger buns (mmmm…. sloppy joes!). I’ve served them at meals for people without dietary restrictions, and they’ve received rave reviews. It also makes a good base for stuffing if you toast it first. The recipe can be doubled without any trouble.
This recipe is gfcf, gluten free, dairy free, soy free, legume free, nut free, vegetarian, and can be corn-free. It is not egg free, sadly. I’ve had limited success using egg substitutes with this recipe – I would only try it with rolls, as the egg protein holds together the dough in a bread shape.
DO NOT skip the step of lining the pan with parchment paper if you are not using a silicone pan! GF bread dough is very sticky, and you’ll end up with bread stuck to the bottom of the pan no matter how well you grease it (unless you’re using a hamburger bun pan, in which case just greasing it is fine).
- 1 3/4 cup gf flour (amaranth, sorghum, and millet all work well here)
- 1 cup arrowroot, tapioca, or corn starch (potato starch tends to make it fall)
- 2 TBS sugar
- 2 1/2 tsp xanthan gum or guar gum
- 2 tsp yeast
- 1 cup water (110 degrees)
- 1 1/4 t salt
- 2 t apple cider vinegar
- 2 T olive oil
- 3 eggs
- parchment paper
Whip together the 3 eggs in your stand mixer.
While they are whipping, combine the dry ingredients in a bowl, and whisk together.
Add the rest of the wet ingredients to the eggs, mix together. Slowly add the dry ingredients, beating together on low. “Knead” for 4 minutes. The dough will be very wet, almost like cake batter.
Line a 9×5 (or so) bread pan with parchment or Reynolds Release (or grease your hamburger pan). Use a spatula to fill the bread pan with the dough/batter.
Let rise in a warm place for 1 hour.
Bake at 350 for 30-45 minutes, until golden brown. Remove from pan and cool (it cuts much better cooled if you can wait that long).
If you are going to save the bread, slice it once it is cooled, then place a piece of wax paper between the slices and freeze. Toast it straight from the freezer to warm it up.
This is an adaptation of a recipe created by Carol Fenster, the author of Cooking Free, which I highly recommend – I’ve never had one of her recipes fail, no matter how much I adapt it!
This recipe serves our pizza-loving family of 5-6 without leftovers. If you have a smaller family (or people who aren’t as pizza-loving), freeze the extra crusts after the first baking period, and keep them for when you want a quick pizza and don’t have time to make it from scratch.
My gluten-eating friends and family say that this gluten free, egg free, dairy free recipe beats many pizzaria crusts.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe. This recipe can be easily made vegan/vegetarian by switching the gelatin for agar agar.
- 2 TBS yeast
- 1 1/3 cups amaranth flour (or millet, sorghum, or bean)
- 1 cup starch (corn, tapioca, or arrowroot) — OR 2 1/3 cups pre-mixed gluten-free flour
- 1/4 cup rice bran or flaxseed meal (optional)
- 4 tsp xanthan gum or guar gum
- 2 tsp unflavored gelatin (or agar-agar if vegetarian/vegan)
- 1 tsp basil and 1 tsp oregano (or 2 tsp italian seasoning)
- 1 tsp sugar
- 1 tsp kosher salt
- 1 1/2 cup warm water/milk substitute – mix half hot water with half milk substitute (rice, soy, coconut, almond, whatever)
- 2 tsp olive oil
- 2 tsp cider vinegar
Preheat oven to 425F. Line a baking sheet with parchment paper or silpat.
Pour the dry ingredients (through salt) into the bowl of a stand mixer. Mix for a few moments so they are well combined.
Add the olive oil and vinegar to the water/milk combo. Pour the liquid into the flour mixture. Beat on medium speed for a couple minutes, until it forms a big ball.
At this point, decide if you are making 1 very large pizza or several small pizzas. Plop the dough onto the lined baking sheet(s), and use your fingers to stretch it out. The dough is sticky, so either use some extra flour to coat your hands, or wet your hands so the dough won’t stick to them. Press and stretch until the dough is thin and shaped as desired (we usually make individual-sized pizzas, or a few individual and one larger one).
Bake WITHOUT TOPPINGS for 20 minutes.
Remove (they will be golden brown), and place desired toppings (marinara or White Sauce, veggies, meat toppings, cheese substitutes) – you’re only limited by your imagination! (If you are going to freeze some, you should freeze the shells before toppings)
Return to the oven and bake for another 10 minutes until bubbly and hot. Slice and eat – yum!