Gluten Free Bread 21 Bread Recipe for Gluten Free Lovers by Eva Reinhard
© Eva Reinhard 2016
Introduction 1. Gluten Free Zucchini Bread 2. Gluten Free Banana Bread with Coconut and Flax 3. Soft Gluten Free Vegan Bread Recipe 4. Gluten Free Sundried Tomato Bread 5. Almond Buns 6. Faux Bread 7. Gluten Free Potato Bread 8. Gluten Free Oven Baked White Bread 9. Gluten Free Sourdough Buckwheat Bread 10. Yeast-Free Quinoa Bread 11. Gluten-Free Bread with Black Cumin 12. Coconut Flour Loaf Bread Recipe 13. Vegan Pumpkin Bread (Gluten Free). 14. Gluten Free Vegan Monkey Bread 15. Paleo Naan (Indian bread) 16. Gluten Free Butternut Squash Bread 17. Gluten Free Cheese Stuffed Breadsticks Recipe 18. Gluten-Free Irish Soda Bread 19. Gluten Free Bread with Three Toppings 20. High-Protein, High-Fiber, Gluten-Free Bread 21. Classic Soda Bread Made Vegan and Gluten-Free! BONUS EBOOK
Introduction Welcome and thank you for downloading my ebook. Being Gluten-Free is a lifestyle. It’s an amazing way of staying healthy but that does not mean you have to give up your favorite things. Like Bread! Because making Gluten Free Bread is easy! If you would like you can get more Gluten-Free recipes, tips and offers sent to you via email by signing up HERE. But let’s get to the recipes! Enjoy!
1.
Gluten Free Zucchini Bread
Ingredients 1 cup diced zucchini 2 eggs 1/2 cup canola oil 1 teaspoon gluten-free vanilla extract 1 cup white sugar 1/2 cup white rice flour 1/2 cup sweet rice flour 1/2 cup cornstarch 2 tablespoons tapioca starch 1 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 1/2 teaspoon xanthan gum 1/2 teaspoon salt Glaze 1 tablespoon confectioners' sugar 1 teaspoon lemon juice Instructions Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan. Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake. Whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack.
Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.
2. Gluten Free Banana Bread with Coconut and Flax Ingredients 1 3/4 cups Gluten-Free Multi-Purpose Flour 1/4 cup whole flax meal 1 teaspoon baking soda 1/2 teaspoon salt 3/4 teaspoon xanthan gum 3 tablespoons Cake Enhancer 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 3/4 cup brown sugar 1/2 cup vegetable oil 3 large eggs 2 cups (3 large or 4 small) mashed ripe bananas 3/4 cup unsweetened shredded coconut 1/2 teaspoon King Arthur Pure vanilla extract 1/4 teaspoon banana flavor, optional
Instructions Grease a 9" x 5" loaf pan and preheat your oven to 350°F. In a medium-sized mixing bowl combine the flour, flax meal, baking soda, salt, xanthan gum, cake enhancer, cinnamon, and nutmeg and set aside. In a separate bowl, combine the brown sugar and oil until well-blended. Add the eggs one at a time, beating until well-incorporated. Stir the dry ingredients into the wet ingredients, and beat on medium speed for about 30 seconds, until well combined. Stir in the banana, coconut, and flavors, and blend well.
Pour the batter into the loaf pan and bake for 45 to 55 minutes, or until the bread's internal temperature reaches 210°F. Allow the bread to cool in the pan for about 10 minutes before turning it out onto a rack. Cool completely before cutting. Yield: 1 loaf, 16 servings.
3. Soft Gluten Free Vegan Bread Recipe Ingredients Yeast Mix: 1 1/2 Cups Warm Water 3 Tablespoons Honey (or any natural sugar if your Vegan diet doesn't permit Honey) 2 1/2 Teaspoons Dry Active Yeast (be sure your yeast is fresh and alive) Chickpea / Garbanzo Brine Whip 1/4 Cup Brine/Liquid drained from canned Garbanzo Beans (aka Chickpeas) - Use up those Garbanzo Beans in Homemade Hummus, Roasted Chickpeas or 3 Bean Salad! 1/2 Teaspoon Cream of Tartar Dry Mix 3 Cups of Erika's All Purpose Gluten Free Flour Mix Scant 1/2 Teaspoons Xanthan Gum (in addition to what's already in the GF Flour Mix) 4 teaspoons Baking Powder 1 teaspoon Salt Wet Mix 1/4 Cup Olive Oil 2 teaspoons Apple Cider Vinegar Instructions Preparing Yeast Mix In a measuring cup, measure out warm water (should be warm to the touch, not hot or cold). Stir in Honey and add Yeast last. Set-aside & let proof for approx. 10 minutes. Preparing Chickpea / Garbanzo Brine Whip
While Yeast is proofing, pour the Garbanzo Bean Liquid along with the Cream of Tartar into the clean & dry bowl of your stand mixer fitted with the whisk attachment. Whisk on high until stiff peaks form. On the mixer, soft peaks happen around 2-3 minutes & stiff peaks around 4-5 minutes. Once you have stiff peaks, use a spatula to scoop out the fluff and set-aside. Preparing Dry Mix While the Garbanzo Bean Liquid is Whisking, Combine all of the Dry Mix ingredients together in small bowl.
Putting it all together Add in the proofed Yeast Mix to the stand mixer bowl. Add Dry Mix ingredients in mixer bowl with yeast. Using the paddle attachment, begin to slowly mix while adding in the Oil, then Apple Cider Vinegar. Mix well on Medium-High for 2-3 minutes until dough is smooth, but wet & sticky. Stop mixer and add in Garbanzo Bean Fluff Mix gently on low speed until dough is well combined (approx 30 seconds or less)... Do not over beat. Mixture will be thick yet somewhat runny (think cake batter). Spray or Grease your 9x5 Loaf Pan. Rise & Bake Instructions Using a spatula, scrape the bread mixture into your prepared loaf pan and Cover with plastic wrap. Set pan on top of your warm stove to proof while the oven is preheating. Preheat your oven to 375 degrees Fahrenheit. It is important not to over-proof the bread - just let it rise until the mixture is approximately double in size (20-30 minutes depending on your room temperature.) Don't let it rise above your loaf pan‌ or just until it crests the top. Gluten free breads do not maintain their structure and will flow over the pan or collapse if left to over-rise or over-filled. Bake for approx. 50-60 minutes. If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to baking until done. (If it helps, I usually cook mine until I get an internal temperature of 210 - 220
degrees on my digital thermometer). Loaf may initially rise much larger than the pan, and shrink back a bit... that's ok, just be sure it is completely cooked before removing from the oven. Remove loaf pan from oven and let cool for 1-2 minutes before turning out onto your cooling rack. Allow to cool completely before attempting to cut into slices. Storage Loaf keeps best for 1-2 days out on counter in airtight container or bag, but I've found that the loaf stays moist even when placed in the fridge.
4. Gluten Free Sundried Tomato Bread Ingredients 200g gluten-free white flour (Doves Farm is available at most supermarkets) 1 tsp salt 3 tsp gluten-free baking powder 284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice) 3 eggs 1 tsp tomato purĂŠe 2 tbsp olive oil 50g sundried tomatoes in oil (about 6-8), coarsely chopped 25g Parmesan (or vegetarian parmazano), grated Instructions Heat oven to 180C/fan 160C/gas 4. Mix the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purĂŠe and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan. Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining Parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.
5. Almond Buns Ingredients 3/4 Cup Bob's Red Mill Almond Flour 2 Large Eggs 5 Tbsp Unsalted Butter 1.5 tsp Splenda (optional) 1.5 tsp Baking Powder Instructions Combine the dry ingredients in a bowl Whisk in the eggs Melt butter, add to mixture and whisk Divide mixture equally into 6 parts, place into a Muffin Top pan or equivalent Bake for 12-17 minutes at 350 degrees (varies by oven, watch the first time) Let cool on a wire rack.
6. Faux Bread Ingredients 2 cups flax seed meal 1 Tablespoon baking powder 1 teaspoon salt 1-2 Tablespoons sugar equivalent from artificial sweetener 5 beaten eggs 1/2 cup water 1/3 cup oil Instructions Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat. Mix dry ingredients well -- a whisk works well. Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter. Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.) Pour batter onto pan. Bake for about 24-28 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is. Cool and cut into whatever size slices you want. You don't need a sharp knife.
7. Gluten Free Potato Bread Ingredients 10 1/2 ounces (300 grams) russet potato (1 large or 2 medium), peeled, quartered, and thinly sliced 1 1/2 cups (337.5 grams) water 1 1/4 teaspoons (7.5 grams) fine sea salt 1 cup (260 grams) whole milk 2 teaspoons (6 grams) instant yeast 1 tablespoon (12.5 grams) sugar 6 large eggs 4 2/3 cups (600 grams) Gluten-Free Flour Blend Instructions Put the potatoes, water, and 1/4 teaspoon of the salt in a medium saucepan and bring to a simmer over medium heat, then turn the heat down and cook the potatoes until fork-tender, about 15 minutes. Transfer the potatoes and their liquid to a bowl and let cool. Add the remaining 1 teaspoon salt, the milk, yeast, and sugar to the potatoes and stir to combine. Put the potato mixture and eggs in a blender. Turn the blender on low, gradually increase the speed to medium-high, and puree until the mixture is smooth, about 30 seconds. Transfer the potato mixture to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer), add the flour, and mix on low until all of the potato mixture has been absorbed by the flour. Increase the speed to medium-high and beat until the dough appears smooth and elastic, about 30 seconds. Use a rubber spatula to scrape the dough into a clean bowl. Cover with plastic wrap and let it rise for 2 1/2 hours, until not quite doubled. Grease a 13- by 4- by 4-inch pain-de-mie or Pullman loaf pan and lid. Use a rubber spatula to stir the dough together and then transfer it to the prepared loaf pan. Cover loosely with plastic wrap and let rise until it reaches the top of the pan, about 2 hours. Meanwhile, 1 hour before baking, preheat oven to
400°F (200°C). Remove the plastic wrap from the pan and slide the lid into place. Bake the bread for 45 minutes. Turn the heat down to 350°F (180°C) and bake for 30 minutes more. Turn the heat down to 300°F (150°C). Remove the top of the pan and bake the bread uncovered for 20 minutes. Remove the bread from the oven and invert it onto a rack set over a baking sheet. Lift off the pan and bake the bread for 10 more minutes. The internal temperature should be 210° to 212°F (99° to 100°C). Turn off the oven, open the door, and let the bread cool on the rack for 30 minutes. Remove the bread from the oven, transfer to a rack, and let cool to room temperature completely before cutting. Well-wrapped, the bread will keep at cool room temperature for up to a week.
8. Gluten Free Oven Baked White Bread Ingredients 450 g Gluten Free White Bread Flour 1/2 tsp Salt 2 tsps Quick Yeast 2 tbsps Sugar 2 Eggs 325 ml Milk 1 tsp Vinegar 6 tbsps Oil Instructions Mix together the flour, salt, yeast and sugar. In a large bowl beat together the eggs, milk and vinegar. Add in the flour mixture and mix to form a sticky dough. Continue mixing, adding the oil. Place the dough in an oiled 1kg/2lb bread tin, cover and leave to rise in a warm place for 1 hour. Bake in a preheated oven for 40/45 minutes. Temperature & cooking time: 220°C / Fan200°C / 425°F / Gas 7
9. Gluten Free Sourdough Buckwheat Bread Ingredients 2 cups (375 g) hulled, whole buckwheat 1 cup (235 ml) filtered water, plus more for soaking 1/2 teaspoon (3-4 g) kosher salt 1/3 cup (45 g) sesame seeds (optional) Instructions Rinse buckwheat and remove any debris. Place buckwheat in a large bowl and cover with at least 2 inches of water. Cover with a cloth and let it soak overnight. Drain buckwheat well in a fine mesh strainer. DO NOT RINSE! That slimy stuff is what makes this work. You’ll lose a little of it just by draining off the soaking water. No worries on that. Pour the strained buckwheat into the blender or food processor and add 1 cup of filtered water, salt and sesame seeds. Pulse until combined, but not smooth. In a Vitamix, this is like 2 seconds of it running, followed by 2 to 3 pulses. In a food processor, it’s more like 10 pulses. Your goal is to integrate the liquid and grain so that they don’t separate when poured out of the blender, but also leave some of the grains relatively in tact. If it gets too smooth, no worries! It will be just fine, but it tastes nicer and has a way better texture when not fully blended. If you pour it and you’re seeing too much water separated, blend it again. Better over-blended than under-blended, but you can also toss it back into the blender for another pulse or two if it pours and separates quickly. Pour it into a large glass bowl (the same bowl you soaked it in is fine), cover
with a kitchen cloth to keep dust out and let it sit for 24 hours at room temp. If your home is particularly warm, you may want to cut that time, or if it’s particularly cool, you could go up to 36 hours. Tested in room temperatures ranging from 64°F (17.7°C) to 78°F (24.5°C). Bake it after 24 hours of fermentation at both temperatures. If you want to measure how much your dough/batter has risen, place a piece of tape along the side of the bowl, even with the level of batter. This isn’t a glutinous bread that will double in size. It tends to rise between a 1/2 inch and an inch. You’ll be able to see the bubbles in the batter that tell you it fermented, though, so keep your eyes peeled for those. Once it’s ready, heat the oven to 425° F (218° C), and gently pour batter into a greased loaf pan. Since this bread doesn’t rise a ton, I prefer a deep loaf pan so that I get a more sandwich-worthy slice. It should be full to about a 1/2 inch below the rim of the pan. My best results have been in my 1.5 quart Pyrex loaf pan. Place it in the oven, middle rack, and allow it to bake for 35 to 40 minutes. Mine is done at 38 minutes. You’ll know it’s done when the entire surface looks like cracked desert sands. The edges should be lightly browned. The middle will set last, so if you see a wettish spot there, it hasn’t finished baking. Allow to cool completely before removing from pan. It should release easily once cooled. This loaf will keep for 3-5 days at room temperature. Underbaked loaves will be wetter and won’t keep as long. You may want to store those in the fridge.
10. Yeast-Free Quinoa Bread Ingredients 2 cups toasted quinoa flour 1 cup sorghum flour 1 cup tapioca starch 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon xanthan / guar gum 2 cups almond milk 2 teaspoons apple cider vinegar 3 eggs, separated 1 tablespoon pure maple syrup 1 tablespoon olive / coconut oil, melted Instructions Preheat the oven to 350 degrees F. Grease an 8x4 loaf pan with cooking spray or line with parchment paper, and set aside. In a small mixing bowl, beat egg whites on high until they form stiff peaks, about 1 minute. In a separate, larger mixing bowl, whisk together dry ingredients. Add in milk, vinegar, egg yolks, syrup and oil and beat until smooth. Fold in egg whites. Transfer batter to prepared loaf pan and baking on center rack for 55 - 60 minutes.
Remove from oven, let cool in pan for 10 minutes, then transfer to a wire rack and cool completely. Slice and serve.
11. Gluten-Free Bread with Black Cumin Ingredients 350g Dr. Schar Mix B gluten-free flour 350ml warm water 1 Tbsp extra-virgin olive oil (for dough) + 3 Tbsps olive oil (for coating) 1 Tbsp sugar 1 tsp sea salt 1 Tbsp fructose jellyfying agent - Dr.Oetker (optional, but recommended) 7g dry yeast 1-2 Tbsps gluten-free breadcrumbs 2 Tbsps black cumin 1 pinch of turmeric Instructions Add sugar and dry yeast in a small bowl, along with the warm water. Mix well. Add gluten-free flour mix and fructose gelling agent in your food processor. Pulse once or twice. Add warm water from the bowl. Blend for 1 minute. Add sea salt and 1 Tbsp of olive oil. Blend for another 3-4 minutes. Add black cumin and mix by hand. Grease the baking form with olive oil and sprinkle with gluten-free breadcrumbs. Pour the dough in the baking form. Cover with a wet, clean cloth and let it rise in a warm place, for 30-40 minutes. When ready, put it in the pre-heated oven at 200C and bake it for 30 minutes. Add 3 Tbsps of olive oil in a small cup. Add a pinch of turmeric powder. Mix well. After 30 minutes of baking, take the bread out of the oven and coat it with the
mix above. Put it back in the oven for another 10-15 minutes. Remove from the baking form and let it cool before slicing it.
12. Coconut Flour Loaf Bread Recipe Ingredients 1/2 cup coconut flour 1/4 cup melted coconut oil 1 egg and 6 egg whites 2 to 4 tablespoons raw honey 1/2 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1/4 teaspoon sea salt Instructions Add all the ingredients except the apple cider vinegar and baking soda to a large bowl and mix well. Add the baking soda and apple cider vinegar (they will fizz and form bubbles). Mix the batter. Use about a teaspoon of coconut oil to grease a loaf pan (I used this 7.5 by 3.5 pan). *Note: This recipe makes a smaller loaf of bread. If you would like larger slices of bread, you may want to double the recipe and use a larger loaf pan. Bake at 350 degrees for 40 to 50 minutes or until the top of the bread is lightly browned.
13. Vegan Pumpkin Bread (Gluten Free). Ingredients 1 cup buckwheat flour 1 cup pumpkin puree 1 tablespoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 cup coconut oil, melted 6 Tablespoons pure maple syrup 1 teaspoon vanilla 1/4 cup water 1 teaspoon baking soda 1 tablespoon apple cider vinegar Instructions Preheat your oven to 350F and line a standard loaf pan with parchment paper. (Not to be confused with wax paper) In a medium mixing bowl, whisk together the buckwheat flour, cinnamon, ginger, cloves and baking soda, then stir in the pumpkin puree, melted coconut oil, maple syrup, vanilla and water. Finally, add in the apple cider vinegar, which will help the loaf rise when it reacts with the baking soda. Transfer the batter to the lined loaf pan, and smooth the top with a spatula. Bake at 350F for 50-60 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving.
14. Gluten Free Vegan Monkey Bread Ingredients Dough 1 1/3c. Garbanzo Flour 1 1/3c. Tapioca Flour 1c. Arrowroot Powder 3/4.c. Brown Rice Flour 2 1/2 tsp. Xanthum Gum 1 tsp. Sea Salt 2 TBLS. Sucanat (my favorite unrefined sugar but use anything granulated you like) 1 Packet of Yeast 1 1/2 c. Unsweetened Good Karma Flax Milk (or other favorite non dairy milk) 3TBLS. Coconut Oil (note for the whole recipe you will need about 1 1/2c.) 2 Flax Eggs (mix 2 TBLS. Flax Meal with 6 TBLS. Water, let sit 3 min)
Filling 3 medium sized apples, peeled and chopped finely 1 1/3c. Nuts‌.walnuts or pecans 2/3 c. Sucanat (is an unrefined granulated sugar, find it at the health food store or online) 1 tsp. Cinnamon 3/4c. Coconut oil (for dipping only!)
Carmel Sauce Topping 1/2 c. Coconut oil 1/2 c. Sucanat 1/8 c. Flax Milk Instructions
Make the filling: Combine the apple, walnuts, cinnamon and sugar; set aside. Dough: Warm the flax milk on the stove, but don’t let boil, turn off burner, in a bowl, put milk, sucanat and yeast. Let sit In a big mixing bowl (I use my kitchen aide mixer for this). Put flours, xanthum gum, and salt. Mix with hook attachment for 1 min Add wet ingredients to dry, add your yeast mixture, coconut oil and flax eggs. Let mix about 3 min till combined, It shouldn’t be too stiff Spray hands with cooking spray for the next steps, because the dough is sticky and it makes it easier to work with. Also spray the kitchen scissors. Take dough and cut in half, place one part aside. With other part cut into 16 pieces with a kitchen scissors, it will be about 2 TLBS. of dough. Pat or roll out each piece into a 2 ½ in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Lightly dip ball in remaining coconut oil. In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Take the other dough and cut into 20 pieces. Layer the balls on top of the others in a zigzag pattern Cover and let rise in a warm place until nearly doubled about 1 Hour. I usually turn my oven onto low when I start to mix the dough and then shut it off. Then I put the pan with the balls in oven for rising, especially with gluten free baking, the yeast has A LOT harder time rising, so making sure it is really in a warm place is crucial!! Turn Oven to 350 degrees Sprinkle with remaining apple mixture.
Bake for 40-50 min, making sure the inside balls are cooked all the way through Flip out onto plate after cooled, you can loosed edges with a knife For Carmel Topping: Combine all ingredients in a saucepan (milk, sucanat, coconut oil); boil 3 minutes, stirring constantly. Slowly pour over warm cake. This recipe is a little time consuming usually takes about 4 hours start to finish, less than half is hands on time. Serves about 12-16 people
15. Paleo Naan (Indian bread) Ingredients 1/2 cup Almond Flour 1/2 cup Tapioca Flour 1 cup Organic Coconut Milk, canned and full fat Optional Salt Grassfed Organic Ghee Instructions Mix all the ingredients together. Heat a 9.5 inch Nonstick Pan over medium heat and pour batter to desired thickness. Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!). Enjoy this and make it often.
16. Gluten Free Butternut Squash Bread Ingredients 1 1/2 cups cooked squash pureed 1 1/2 cups flour (I used GF oat flour) 1/3 cup maple syrup 2 flax eggs 1/4 cup coconut oil 2 tsp baking powder 1 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ginger 1/4 tsp cloves 1/2 tsp salt Instructions Preheat oven to 325. Mix all dry ingredients in a large bowl. Mix all wet in a smaller bowl. Add wet to dry and place batter in a loaf pan. I used an 8 inch loaf pan. Bake for 40 – 45 minutes or until the toothpick comes out clean.
17. Gluten Free Cheese Stuffed Breadsticks Recipe Ingredients 1 (7.5 ounce) box Chebe Breadstick Mix 1 1/2 cups grated parmesan cheese, use divided 2 large eggs 2 tablespoons olive oil plus more for brushing the breadsticks 1/4 cup water 8 ounces low moisture, part skim mozzarella or string cheese 1/2 cup gluten free pizza sauce Instructions Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicon baking mat. In a mixing bowl, combine the breadstick mix, 1 cup parmesan, eggs, 2 tablespoons olive oil, and water. Mix until it just begins to form a dough, it is ok if the dough is crumbly. Dump the mixture out onto a clean work surface and knead until smooth. Roll the dough into a rectangle 8 inches by 16 inches. Cut the dough into 2 by 8 inch strips. Cut the cheese into thin strips and divide among the dough, laying on top. Brush some water on the edges of the dough and seal. Roll the dough gently to make round logs. Place the breadsticks on the prepared baking sheet. Brush the tops of the breadsticks with olive oil and sprinkle with the remaining parmesan cheese. Bake for 20 – 25 minutes or until golden brown. Some cheese may leak out of the breadsticks while baking, that’s ok!
Serve warm with pizza sauce if desired.
18. Gluten-Free Irish Soda Bread Ingredients Butter, for greasing the baking sheet 1/2 cup (100 grams) sweet rice flour, plus more for dusting 3/4 cup (150 grams) sorghum flour 2/3 cup (150 grams) almond flour 1/3 cup (50 grams) teff flour 1/4 cup (50 grams) potato flour 1 cup (80 grams) rolled oats 2 tablespoons (10 grams) flaxseed meal 2 teaspoons baking soda 1 teaspoon kosher salt 1/2 cup currants 2 to 4 cups buttermilk 1 large egg 1 tablespoon water Instructions Preheat the oven to 375 degrees F. Butter a baking sheet and dust it with sweet rice flour. Whisk the sweet rice flour, sorghum flour, almond flour, teff flour and potato flour together to aerate and incorporate them. Mix in the oats, flaxseed, baking soda and salt. Toss in the currants. Make a well in the center of the dry ingredients and pour in 2 cups of the buttermilk. Mix the buttermilk into the flour mixture, gradually adding more buttermilk as necessary, until the dough is moist and soft but not wet, with no visible flour left. You will probably use about 3 cups, but feel free to use less or more, depending on your kitchen. Turn the dough out onto the prepared baking sheet. With lightly floured hands, shape the dough into a round about 3 inches thick. Cut a deep cross into the top of the loaf with a wet, serrated knife. Beat the egg with the water
in a cup. Brush the egg wash evenly onto the loaf. Bake until the crust is dark brown and you hear a hollow thump on the bottom when you tap it, 45 to 60 minutes. Transfer the bread to a rack. Serve warm or cool completely.
19. Gluten Free Bread with Three Toppings Ingredients 1 & 1/2 cups buckwheat, soaked 2 hours then drained well 1 cup sunflower seeds 1/2 cup pepitas 1/2 cup flaxseeds 1 tablespoon sesame seeds 2 tablespoons chia seeds 4 tablespoons psyllium husk 1 teaspoon sea salt 1 1/2 cup water 3 tablespoons coconut oil, melted. Instructions In a large bowl combine all ingredients and then mix well to combine. Line a loaf tin with baking paper. Pour the mixture into your loaf tin and smooth out with the back of your spoon so the loaf is even. Allow this to sit for at least 2 hours. Preheat your oven to 160C and place the loaf in the middle of the oven. Allow to cook for 1 hour or until top of loaf has become crisp. Then flip the loaf over, remove the paper and allow to cook for another 45 minutes to an hour or until the loaf sounds hollow when tapped. You can also cut it in half and make sure it is cooked in the middle. Allow to cool at least one hour before slicing and serving. Toppings to try Miso and sauerkraut Black tahini and avocado Cashew cheese and rocket
20. High-Protein, High-Fiber, GlutenFree Bread Dry Ingredients 3/4 cup brown rice flour 3/4 cup quinoa flour (could sub almond flour) 1/3 cup teff flour 2 tablespoons garbanzo and fava bean flour 1/3 cup corn starch 1/3 cup potato starch 2 tablespoons ground flax 2 tablespoons ground millet 1/2 teaspoon salt 2 tsp xanthum gum 2 teaspoons rapid rise yeast 1/2 teaspoon gelatin Liquid Ingredients 2 eggs (at room temperature) 1 1/2 cups almond milk (at room temperature) 3 tablespoons extra virgin olive oil 3/4 teaspoon apple cider vinegar 2 tablespoons molasses Instructions Before getting started, the eggs and almond milk need to be at room temperature. Pre-heat oven to 200ยบF. Mix all dry ingredients together in a bowl, making sure its well mixed. In a separate bowl, beat the eggs until frothy. Add the almond milk and remaining wet ingredients to the eggs. Add the dry ingredients to the wet, mixing on low - medium for 3 minutes. It
will start to form a sticky dough. To avoid it sticking to your hands, wet your hands. Place the dough into a greased or parchment-paper lined loaf pan and cover with tea towel (towel should not be touching dough). Place the bread in the oven and turn the oven off so that it's just in a warm place to rise. Leave the bread in the oven for 20 minutes. At 20 minutes take the bread out, leaving it covered, while you heat the oven to 375ยบF. Bake the bread in a loaf pan for 40 minutes, or until outside is golden brown. Remove the loaf from the pan and let it cool before cutting.
21. Classic Soda Bread Made Vegan and Gluten-Free! Ingredients 1 cup (240 ml) sorghum flour, plus about 1/4 cup (60 ml) more for shaping the loaf 1/3 cup (80 ml) sweet rice flour 1-1/2 tsp (7.5 ml) xanthan gum (Bob’s Red Mill is corn-free) 2 Tbsp (10 ml) whole psyllium husks 1/8 tsp (.5 ml) pure stevia powder 1/4 tsp (1 ml) salt, or more, to your taste 2 tsp (10 ml) baking powder 1/2 tsp (2.5 ml) baking soda 1 cup (240 ml) unsweetened nondairy milk of choice (I used almond) 1 Tbsp (15 ml) apple cider vinegar 3 Tbsp (45 ml) melted organic coconut oil, plus more for brushing the top of the loaf Instructions Preheat oven to 375F (190C). Line a cookie sheet with parchment paper. In a large bowl, sift together the 1 cup (240 ml) sorghum flour, sweet rice flour, xanthan gum, psyllium, stevia, salt, baking powder and baking soda. Whisk well to distribute the ingredients evenly. Add the milk, vinegar and 3 Tbsp (45 ml) coconut oil and stir just to mix; do not overmix or your loaf will be too dense. Sprinkle a bit of extra sorghum flour over the dough and gently shape it into a ball with your hands (it will be very moist and soft); place the ball on the prepared cookie sheet. Flatten slightly to form a round loaf 9-10″ (23-25 cm), then score the top by cutting an “X” shape about 1/4 inch (.5 cm) deep into the top of the loaf. Bake for 20 minutes, then remove from oven and gently brush the top of the loaf with melted coconut oil, if desired (this will allow the crust to brown and
firm up more). Rotate the pan and continue to bake the loaf for another 15-25 minutes until lightly browned on the bottom and a tester inserted in the center comes out clean. Allow to cool before slicing. (Note: if you prefer warm bread, it’s better to cool the loaf, slice, then re-heat; the loaf is quite fragile when just taken out of the oven). Makes one loaf. May be frozen.
BONUS EBOOK As an appreciation for checking out my ebook I would like to give you a bonus ebook! Paleo Freezer: 11 Prepare-Ahead Paleo Freezer Meals
You can download it by going HERE. You can also check out my other recipe books, Paleo Diet Paleo Baking: 21 Delicious Paleo Baking Recipe for Paleo Lovers Paleo Breakfast: 21 Amazing Paleo Breakfast Recipe Paleo Pizza: 21 Amazing Paleo Pizza Recipe Paleo Cookies: 21 Heavenly Paleo Cookie Recipe Gluten Free Gluten Free for Kids: 21 Gluten Free Recipe for a Healthy Childhood Gluten Free Pasta: 21 Pasta Recipe for Gluten Free Lovers Gluten Free Bread: 21 Bread Recipe for Gluten Free Lovers Gluten Free Desserts: 21 Dessert Recipe for Gluten Free Lovers
on Amazon. Thank you, Eva Reinhard.