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. Nowadays, you can definitely purchase a wonderful gluten-free bread or baguette. 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”
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”
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”
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”
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”