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

Gluten-free Oat Flax Bread

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)”

Multi Grain Gluten Free Sandwich Bread Recipe

Gluten-free Multigrain Bread

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

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

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”

Low-Sodium Gluten Free Bread Made with Expandex

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”

Gluten Free Oat Bread

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:

Gluten Free Oat Bread (or Sorghum)

Gluten Free Bread Machine Recipe – Oat Bread

Gluten Free Oat Bread Machine Recipe with a Gluten-Free Setting

Gluten Free Oat Bread (without Tapioca)

Continue reading “Gluten Free Oat Bread”

Gluten Free Biscuits

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”

Gluten Free Brioche

Gluten Free Brioche Buns

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”