I had posted a link to the Gluten Free Prairie Oat Bread I had developed for Gluten Free Prairie awhile back on my social media channels. However, that gluten free oat bread recipe was developed specifically for Gluten Free Prairie Oats, as their product produces a higher rise and a lighter bread. So, I thought you’d all appreciate a similar oat bread recipe which included dairy that can be used with any gluten free oats. And here it is! Using dairy guarantees a higher rise and less, if not any, shrinkage. If you’d like to watch a video of a similar recipe, see the older version of my Dairy-Free Gluten Free Oat Bread (or Sorghum) Recipe. I hope you enjoy this recipe. My husband loves it, and he eats gluten! Continue reading “Gluten Free Oat Bread (or Sorghum)”
Looking for a gluten free multigrain bread that will fool your kids into thinking it’s a white bread? This one is pretty light in color. Or perhaps you wish to improve your gluten free recipe collection with healthier grain choices. Well, I must say, I have perfected this recipe! It does not fall at all upon cooling. I created my first gluten free multigrain bread recipe several months ago using Expandex, a modified tapioca starch. I wanted to improve that recipe, and to make something more natural and healthy, without the Expandex. And here it is! I hope you enjoy it. It makes a wonderful sandwich bread. Continue reading “Gluten Free Multigrain Bread”
One of the gluten free bread recipes I had not yet made is buckwheat. Because of its nutritional values, I just had to give it a try. I used Bob’s Red Mill’s Gluten Free Homemade Wonderful Bread recipe as a basis for this recipe, but left out the soy lecithin, substituted the garbanzo bean flour for buckwheat flour, added a bit of baking powder, and used my own method of pulling it all together. Of course, I had to judge on what amounts to use for the ingredients in their mix, but I am pleased overall with the results. At first this bread appears heavier than my other gluten free bread recipes on this site, but once it is completely cooled it is about the same. It is moist and the crust is a bit crunchy. Gluten free bread crust usually softens as it ages, though. I hope you enjoy this gluten free buckwheat bread recipe, and leave feedback below once you’ve given it a try. Continue reading “Gluten Free Buckwheat Bread”
This gluten free bagels recipe turned out very light – delish! – closer to a bread, but may be made heavier by using 1 less egg white. I created a Whole Grain Gluten Free Bagels recipe a few months ago, but needed to perfect a bagel recipe for an upcoming video I am doing for eHow.com. (They’ve invited me to be gluten free recipe talent for them!) I decided to use flour and starches that were readily available to all and that were inexpensive. Future versions may contain different flours. Though not perfected yet, in the sense of smoothness on the outside, they turned out light, which was what I was going for. Newer bagel recipes contain holes, which you never used to see before. I think I’ll try rolling out the dough next time which should create a smoother finish. Meanwhile, enjoy these gluten free bagels. I enjoyed mine toasted. Yum! Continue reading “Gluten Free Bagels”
Perhaps you’ve already checked out my favorite gluten free bread recipe, “Gluten Free Sandwich Bread Recipe: Oat and Flax Seed“. It makes a wonderful gluten free sandwich bread. You can substitute the oat flour for sorghum flour. I have used both flours and they come out wonderful! The video below is meant to give you a bit more reality on the recipe, how to beat the egg whites, and more. Enjoy! And let me know if you have any questions about this gluten free bread recipe, or any other, by leaving a comment below. Enjoy!
Polenta is coarser than cornmeal and compliments this gluten free cornbread (actually gluten free polenta bread) recipe well, as it calls for superfine rice flours. It is just like a cornbread, but a coarser grain. I used Golden Pheasant brand, found at my local grocery store. You can definitely use cornmeal, if that is what you like, or is easier to obtain. This recipe was created upon my husband’s request for a coarser, crumbly, gluten free cornbread. It is moist, yet has more texture and crumb. I added cranberries, thinking it would be a nice touch during the holidays. Enjoy, and happy holidays to you and yours!Continue reading “Gluten Free Cornbread – Cranberry Polenta Bread”
I had put off developing a soft gluten free dinner rolls recipe, for too long. So, I made it a priority, and I am so glad that I did! I am not a big bread eater, but I just cannot stop myself with these rolls! They are not grainy at all. They are something my husband loves during the holiday, and I was certainly not going to make him rolls with gluten! When he got home he gobbled up many. Since they’re so easy to make, I’ll have to make another batch of these super soft gluten free dinner rolls! Enjoy! Continue reading “Soft Gluten Free Dinner Rolls Recipe”
I love experimenting with my basic gluten free sandwich bread recipe, changing flours, mostly. This time I used regular grain white rice flour and sorghum flour, along with the usual starches and other ingredients. One tip is to use more tapioca flour/starch if you want a lighter bread, which you can try on this recipe. I’ll give this a try next time by switching the amounts of tapioca and potato starch. Enjoy this gluten free sandwich bread for sandwiches, french toast or toast.