Dairy-Free Gluten Free Sandwich Bread Recipe: Oat Bread (or Sorghum)

Gluten-free Oat Flax Bread

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I have been experimenting with this gluten free sandwich bread recipe that can be used for sandwiches and I have found that adding additional egg white turns out a much softer bread dough. It was heaven! – much like a homemade white bread texture, but not as starchy because I used mainly oat flour. I tried adding one additional large egg to my original gluten-free oat bread recipe and it turned out much better! Instead of adding 4 large egg whites, as mentioned in the recipe below, I added 2 large and 2 extra large. I have found that the more egg white you add, the larger and softer the bread. You do, however, have to be careful of adding too many, as you do not want the texture of cake. Watch the video of me making this Gluten Free Oat Bread. Continue reading “Dairy-Free Gluten Free Sandwich Bread Recipe: Oat Bread (or Sorghum)”

Gluten Free Ciabatta Recipe

Gluten-free Olive Ciabatta

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Ah, an Italian favorite! I definitely plan to make this gluten free ciabatta this weekend! I know my husband will be coming in the kitchen asking, “Is it done yet?” If I make it just for the hubby I’ll add the sun dried tomatoes (made fresh ones yesterday); or if we share it I’ll have to substitute the tomatoes for roasted peppers. We’ll see! This recipe is compliments of Robert Rose Inc. publishers. Stay tuned in for tomorrow’s review and giveaway of 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt! Meanwhile, enjoy this gluten free ciabatta recipe. Continue reading “Gluten Free Ciabatta Recipe”

Gluten Free Sourdough Bread Recipe

Gluten-free Sourdough Loaf

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This is another recipe from 125 Best Gluten-Free Bread Machine Recipes by Donna Washburn and Heather Butt. I was so excited to find a recipe for a gluten-free sourdough bread; however, mine didn’t turn out well at all. It was too heavy, thick, and had an undesirable texture. I’ve posted it anyway, to give you an idea on how a healthier version may be made. Continue reading “Gluten Free Sourdough Bread Recipe”

Best Gluten Free Bread and Recipe

The Best Gluten Free Bread

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If you are new to the gluten-free diet and find that you cannot bake a decent gluten-free bread or are looking for the best gluten-free bread to purchase, you are not alone.  Just about everyone I know had trouble in the beginning.  You can definitely purchase a wonderful gluten-free bread.  Below I provide suggestions for the best brands of gluten-free breads and how to bake your gluten-free bread successfully! Continue reading “Best Gluten Free Bread and Recipe”

Multi Grain Gluten Free Sandwich Bread Recipe

Gluten-free Multigrain Bread

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I made this gluten free sandwich bread for my hubby! When mixing different multigrain gluten-free flours it creates an incredible flavor! I used Expandex® in this recipe, but you can skip it and substitute it for additional tapioca flour. The bread will be a little heavier, though. When either bread is reheated they both make excellent sandwich breads! You can even add some flax seed meal. I hope you enjoy this one as much as he did. I had a taste of this gluten free sandwich bread, and honestly, couldn’t stop at just one piece! Continue reading “Multi Grain Gluten Free Sandwich Bread Recipe”

Gluten Free Teff Bread

Gluten-free Bread with Teff Flour

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My husband is, what he calls, a bread connoisseur. For quite some time he refused to give up regular bread, but he finally enjoyed my Gluten-Free Oat Bread, but only the one which contained Expandex. [Not the case anymore.] I was hoping to create a natural bread, without any modified ingredients that he would enjoy. Along with him, we both have now fallen in love teff flour. When baking with teff flour you only use a little bit along with other flours, as it is a whole grain flour. This recipe not only contains teff, which is very healthy and the smallest grain in the world, but other gluten free flours, as well. When compared to other grains, teff has a much larger percentage of bran and germ, therefore it is very high in dietary fiber, protein and iron. Some state that this flour tastes nutty. Others say it is graham-like. I would say it is sweet and nutty. Continue reading “Gluten Free Teff Bread”

Gluten Free Oat Bread Recipe with Cinnamon and Cranberries

Gluten-free Cranberry Oat Nut Bread

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My husband loves raisin bread, but I haven’t made him any since I have been gluten free. He used to make his own using the bread machine. I wanted to make him a gluten free oat bread recipe with raisins this morning, but I was out of raisins (used them in the gluten-free oatmeal cookies I made for him last weekend). I don’t care for raisins anyway, so I used dried cranberries instead. Oh! – it turned out so good! My hubby was very pleased, as well. I’m looking forward to adding walnuts next time, though the hubby is not a big nut fan. I also used Expandex® in this recipe, but you can make it without the Expandex by substituting additional oat flour. However, it will come out a little heavier. Perhaps adding an additional egg white may help, too, if you skip the Expandex. I can picture a chicken or turkey sandwich, possibly with cream cheese. Yum! It also makes a great snack! Enjoy this gluten free oat bread recipe with cranberries or raisins! Continue reading “Gluten Free Oat Bread Recipe with Cinnamon and Cranberries”

Gluten Free Cracker Recipe

Gluten-Free Crackers

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I have been looking for a good gluten free cracker recipe and I cannot wait to make this one from “Gluten-free Girl and the Chef” cookbook! This recipe is casein-free, dairy-free, soy-free, kosher and vegan. You will need a pizza stone or a pizza tray of some kind.  A pizza stone does not cost much and can be very handy for making a number of gluten-free recipes. Once I make these, I will a photo. Meanwhile, if you make this gluten free cracker recipe before I do, please leave feedback in a comment below so that we all can hear how you liked it. Enjoy!
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Low-Sodium Gluten Free Bread Made with Expandex

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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”