Gluten Free Amish Friendship Bread Recipes

Steps:

• 1.For the starter, combine whole milk and lemon juice in a medium bowl and let thicken 10 minutes. 2.Add almond flour and granulated erythritol and stir to combine. 3.Transfer to a ziploc bag and remove as much air as possible. Then seal bag and allow to sit on counter for 4 days, massaging to mix ingredients 2 to 3 times a day. 4.On the 5th day, preheat oven to 325F and grease a 9 x 5 inch loaf pan very well. 5.Pour starter into a large bowl. Add one cup almond flour, 1/2 cup granulated erythritol, oil, eggs and vanilla extract and mix well. Set aside. 6.In a medium bowl, whisk together remaining 1 cup almond flour, remaining 1/2 cup granulated erythritol, vanilla pudding mix, whey protein powder, coconut flour, baking powder, baking soda, cinnamon and salt. 7.Add dry ingredients to starter mixture and stir until fully combined. Pour into prepared loaf pan. 8.For the topping, in a small bowl, whisk together granulated erythritol and cinnamon. Sprinkle over batter in pan. 9.Bake 50-60 minutes or until loaf is cooked through and a tester inserted in the center comes out clean. If you find that your loaf is browning too quickly, cover with foil for the last 15 to 20 minutes of baking. Notes Serves 16. Each serving has 8.6 g of carbs and 3.1 g of fiber. Total NET CARBS = 5.5 g.

Steps:

• 1. To Make the Starter: Allow milk to sit out and come to room temp. In a glass container, jar or bowl, dissolve yeast in warm water. Allow to proof for 10-15 minutes. Add 1 cup of all purpose flour, & 1 cup of sugar, use a wooden spoon or plastic whisk to mix in. Slowly mix in milk. Cover with a coffee filter & secure with a rubber band. Place in a warm, draft free corner in your kitchen & allow to set out during the fermentation process. (Do not refrigerate & do not use metal utensils during this process). This is considered Day one (1). Make sure you place a label on your container with the date you began the process. Day 1; make or receive GF Friendship Bread Starter, do nothing. Day 2-4; stir with rubber spatula or wooden spoon, cover with coffee filter & secure with rubber band. Day 5; add 1 cup all purpose gluten free flour, 3/4 cup agave nectar (or 1 cup sugar), 1 cup almond milk @ room temp. Mix well removing all lumps. Day 6-9; stir with rubber spatula or wooden spoon, cover with coffee filter & secure with rubber band. Day 10; add 1 cup all purpose gluten free flour, 3/4 cup agave nectar (or 1 cup sugar), 1 cup almond milk @ room temp. Mix well removing all lumps. Remove one cup of batter and set aside to use to make bread. Remove another 3 cups(one at a time) & place in a gallon size ziplock bag. Place label with date on gallon size bags. Give these 3 cups away to friends along with this recipe. (this is considered day one again). You should have one cup remaining, use this to begin the 10 day fermentation process again. Do nothing.
• 2. Preheat oven to 325 degrees F Prepare 2 9x5 bread pans, brush with grapeseed oil, sprinkle bottom & sides with sugar or cinnamon sugar.
• 3. To Make Friendship Bread: In a large bowl, add 1 cup of starter, eggs, milk, agave nectar (or sugar), vanilla, & applesauce, mix well.
• 4. In a second bowl, add GF flours, xanthan gum, pudding (optional), salt, baking soda, & baking powder. Mix in with starter mixture until no lumps remain. Fold in optional chocolate chips, nuts, or raisins.
• 5. Pour half the batter in one prepared bread pan & the other half in second prepared bread pan. Bake @ 350 degrees F for one hour and 15 minutes or until a cake tester inserted in the middles comes out clean. NOTE: You can opt to make 4 small loaves if making for bake sales or giving as gifts. reduce bake time by approximately 15 minutes.

Steps:

• DIRECTIONS TO MAKE THE STARTER: In medium bowl, stir together yeast and warm water until yeast is dissolved. Add buttermilk. Beat in 1 cup flour and 1 cup granulated sugar. Pour mixture into 1-gallon zipper-topped bag; seal bag. Place in cool, dry location for at least 8 hours or up to 10 hours.
• Place starter in refrigerator and store there for Days 2 through 10. Consider this (or the day you receive the starter) as Day 1 of the cycle.
• DIRECTIONS TO ACCOMPANY A STARTER BAG: Day 1: Do nothing. Day 2: Mash bag. Day 3: Mash bag. Day 4: Mash bag. Day 5: Mash bag. Day 6: To bag, add 1 cup all-purpose flour, 1 cup granulated sugar, 1 cup cultured buttermilk; seal bag and mash until mixed. Day 7: Mash bag. Day 8: Mash bag. Day 9: Mash bag. Day 10: Follow directions below: Pour entire bag into nonmetal bowl. Add 1 cup flour, 1 cup granulated sugar, 1 cup cultured buttermilk. Measure out 1 cup of Starter into each of 4 (1-gallon) zipper-topped bags. Keep 1 bag for yourself, and give other bags to 3 friends along with recipe.
• DIRECTIONS TO MAKE TWO LOAVES OF BREAD: Heat oven to 325°F. Spray 2 (9x5-inch) loaf pans with cooking spray. In large bowl, beat contents of 1 bag of Starter, the eggs, butter, buttermilk, brown sugar, baking powder, baking soda, flour, and pudding mix with whisk until a smooth batter forms.
• Scoop 1 cup batter into small bowl. Add cinnamon; beat with whisk until cinnamon is well mixed into batter. Spoon dollops of cinnamon batter back into large bowl with vanilla batter. With fork, gently swirl vanilla and cinnamon batters together. Don't over mix! Two or three swirls should be enough! Pour batter into pans. Sprinkle top of each loaf with 1 tablespoon granulated sugar.
• Bake 55 to 65 minutes or until bread springs back when touched lightly in center. Cool until bread loosens from sides of pan. Turn breads out onto serving dish or cutting board. Serve and enjoy!