GF OREGON BREAD
This hearty gluten-free bread has a great taste and texture. I've been eating it almost every day for the past half year or so. The recipe is a slight adaptation of a recipe from Bette Hagman's book "The Gluten Free Gourmet Bakes Bread", which I highly recommend. Like other gluten-free breads, it doesn't last too well at room temperature after a few days, so I slice it, freeze it, and thaw it a slice at a time in the toaster oven. To save time baking, I mix up the flours and other dry ingredients ahead of time. I make three batches of flour at once. For the other dry ingredients, I set out about 10 bowls, then measure a recipe worth of ingredients in to each.
Provided by Jamie B
Categories Yeast Breads
Time 2h10m
Yield 2 loaves, 28 serving(s)
Number Of Ingredients 20
Steps:
- Get eggs, margarine, and yeast out of the refrigerator.
- Cut margarine into chunks in the bowl of your electric mixer.
- Add eggs to mixer bowl. Beat lightly.
- In another large bowl, combine flour mix and the other dry ingredients. Stir well.
- Add honey, dough enhancer, brown sugar and yeast, and about half of the water to eggs and margarine. Mix.
- Slowly mix in flour and dry ingredients, adding more water as necessary. The dough shouldn't ball up too much; it should form thin, curved "fins" from the bowl edge to the beater.
- Beat 3 - 4 minutes.
- Meanwhile, grease and flour two loaf pans (with GF flour, of course.).
- Spoon dough into prepared pans. Let rise until doubled in size, about 35 - 60 minutes.
- Preheat oven to 400 degrees F.
- Bake 10 minutes, then cover with foil.
- Continue baking for another 30 to 40 minutes, less for metal pans. (Keep track of your baking times, and adjust it until the crust is not too thick but the bread is cooked through.).
- Cool at least 10 minutes, slice, then cool completely.
Nutrition Facts : Calories 121.2, Fat 5.9, SaturatedFat 1, Cholesterol 37.8, Sodium 170, Carbohydrate 15.1, Fiber 0.7, Sugar 5.8, Protein 2.5
GF BREAD
Make and share this Gf Bread recipe from Food.com.
Provided by Chef 616082
Categories Yeast Breads
Time P1DT1h
Yield 2 loaves
Number Of Ingredients 21
Steps:
- In a medium bowl, mix the ground teff, oats and brown rice well. In a measuring cup mix the water and cider vinegar then mix well with the dry ingredients. Cover and leave on the counter at room temperature for 24 hours.
- In your mixer bowl add the ground nuts, starch or starches, ground seeds, ground flax, chia, guar gum, baking powder, baking soda and salt. Mix well.
- In a medium bowl mix the eggs, oil and honey then add to dry ingredients but don't mix yet.
- In a measuring cup bloom your yeast with the 115 degree water and the teaspoon of sugar until it's foamy, about 10 minutes.
- Add the soaked grains and the bloomed yeast to the mixer and mix all ingredients until incorporated, scrape down then mix on medium for 4 minutes.
- Divide evenly and place in two greased and floured 9 by 5 inch bread pans and let rise in a warm place (I use my oven with the light on) until dough clears the top of the pans, about 45 minutes then bake in a 350 preheated degree oven for about an hour until the internal temperature is about 210.
Nutrition Facts : Calories 2402.8, Fat 142.2, SaturatedFat 18.9, Cholesterol 372, Sodium 4143.6, Carbohydrate 244.6, Fiber 44.8, Sugar 40.4, Protein 54.5
DOUGH ENHANCER FOR GLUTEN-FREE BREAD
A slight "tweek" that you just might find works better and adds NO taste whatsoever! This really does the trick for GF baking of any GF item. Try it in cookies and tell me what you think.
Provided by fantasticalice
Categories Yeast Breads
Time 1m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Add this to your dry ingredients.
GARLIC & OREGANO BREAD
Homemade bread can be easy! Literally just stir up the dough. No kneading. No sweating. Use a rubber spatula for easy clean-up.-Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour., Punch down dough. Turn onto a lightly floured surface. Pat into a 9-in. square. Fold dough into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Dust bottom of a disposable foil roasting pan with cornmeal. In a small microwave-safe bowl, combine garlic and milk; microwave on high for 45 seconds; drain garlic, discarding milk. Turn dough onto a floured surface; knead in garlic and oregano. Shape dough into a 6-in. round loaf., Transfer to prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in.-loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 297mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GLUTEN FREE OATMEAL FLAX BREAD
Finally a GF bread that tastes good! After months of testing, this recipe has replaced all bread in our household. Makes great sandwiches. The pumpkin and flax meal help to give the bread a look and texture that is closer to whole grain bread.
Provided by oldworldtile
Categories Yeast Breads
Time 2h15m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl pour 1 cup very hot water over 1/2 cup oats and rice bran. Set aside. In med bowl, mix together dry ingredients and set aside. Test temperature of oats, once warm start to:.
- In stand mixer add eggs and beat for a minute, then add all the rest of the liquid ingredients and beat for another minute. Add oat mixture and dry ingredients and blend for 3 to 4 minutes. Pour into greased breadpan and let rest in warm area for 1 hour. Most of the rising takes place during baking -- don't think it's not ready! Bake for one hour at 350. It may be a little less for some ovens, but usually it's best to bake a little longer than it looks like it needs. The flax will make the top appear a little darker.
Nutrition Facts : Calories 54.5, Fat 4, SaturatedFat 1.8, Cholesterol 26.4, Sodium 156, Carbohydrate 3.6, Fiber 1.3, Sugar 1.6, Protein 1.8
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