Looking for a lighter gluten free bread recipe? The first time I made my gluten-free oat bread recipe I used non-fat milk. This time I used water, less salt, and replaced 1/4 cup of the oat flour with 1/4 cup of Expandex. It has the texture of real white bread, but just slightly heavier because it is moister; has a little heavier crust, and is made with oat flour which is a heavy flour. It makes a wonderful gluten-free sandwich bread! When warm or just cooled it has the texture of white bread. Once it cools completely it has the texture of sliced sourdough bread. This bread makes wonderful gluten free bread for sandwiches, especially for kids! Continue reading “Low-Sodium Gluten Free Bread Made with Expandex”
I created this gluten free oat bread recipe to test out Cream Hill Estates’ Lara’s Gluten Free Oat Flour, but oat bread is already one of my favorites. Oats are known to lower cholesterol, as well. In a gluten-free diet we need fiber wherever we can get it, therefore, this is a good choice in a gluten free bread. It is of medium weight, not as light as I wished for, but I will work on perfecting this recipe. It is moist, though, which is what I was hoping for. Enjoy!
NOTE: I now use these recipes:
I am about to make a meatloaf muffin recipe that calls for Stove Top stuffing mix. Since Stove Top does not make gluten-free stuffing I am making my own homemade seasoned gluten free croutons recipe. You can use these croutons in gluten-free stuffing, as well, with or without the seasonings. I hope you find this recipe useful. My husband who gladly uses gluten croutons, likes these better! Tomorrow I will post the meatloaf muffin recipe using these gluten free croutons. They are going to be so cute, individual meatloafs! Continue reading “Seasoned Gluten Free Croutons”
This gluten free focaccia bread is commercial yeast-free. If you are allergic to yeast you may try substituting the apple cider vinegar with a bit of 1/4 teaspoon of cream of tartar. I haven’t tried it myself, but any high acidic ingredient will do, lemon juice, etc. This is a hearty recipe, much like regular focaccia. If you’re looking for something lighter, which contains yeast, try my newest Gluten Free Focaccia Bread Recipe. Meanwhile, enjoy!
I really wanted to make gluten free biscuits a little healthier than the traditional recipes. I did not use corn starch in this recipe, therefore it is corn-free, depending upon which margarine you use. I used Smart Balance Spread versus the traditional butter. I am looking forward to trying one of the Earth Balance Spreads, too. Other changes I made were substituting agave syrup for sugar; and instead of using buttermilk I used non-fat Greek yogurt. This recipe is not dairy-free due to the Greek yogurt, but Greek yogurt is more easily digested compared to regular dairy products. If you haven’t had biscuits since you started your gluten-free diet I believe you will find these biscuits very delicious! They are definitely lighter than the gluten version I used to make. I hope you, your family and friends enjoy! Continue reading “Gluten Free Biscuits”
This gluten free bread recipe for bread machines reminds me of an English muffin – (must be the corn starch). It is great toasted! It contains no milk, but is made with homemade raw almond milk. Give it a try if you can tolerate corn starch and egg. Continue reading “Gluten Free Bread Recipe for Bread Machines”
This was one of my first gluten free bread roll recipes. Not bad for a first try. However, I now make much better gluten free bread. Check out recipes here or try This Gluten Free Baguettes Recipe or Gluten Free Sourdough Bread Recipe. Continue reading “Crusty Sugar-Free Dairy-Free Gluten-Free Bread Roll”
Brioche is reminiscent of the first breads ever made. When Marie-Antoinette said, “Let them eat cake!” she was referring to a bread much like brioche, in between an egg bread and cake. I watched Martha Stewart make brioche buns on her Friday, April 30, 2010 episode, and I just had to figure out a way of making a gluten-free brioche. With a few alterations I had much success! They rose very nicely. This gluten free brioche recipe is a sweet, buttery, spongy egg bread and is like nothing I have ever eaten – an experience everyone should have at least once. This recipe is much faster to make than typical brioche. You do not have to wait several times for the dough to rise, especially the one you wait for overnight. No one would ever guess this is a gluten free brioche, as it does not taste grainy. You may serve it as a dessert or with a meal just as you would serve corn bread. Brioche is very popular in New Orleans. Continue reading “Gluten Free Brioche”
I finally got around to making a good homemade gluten free bread crumbs recipe. I am in the middle of making breaded chicken and chicken Parmesan and first wanted to share my bread crumb recipe with you. You can double, triple, quadruple this recipe to make as much as you wish. They came out crunchier than the ones in the store! Now we can all bread our meats and vegetables just like we used to. Enjoy! Continue reading “Gluten Free Breadcrumbs – Bread Crumbs Recipe: Seasoned or Plain”