BREAD RECIPE VIDEO

Loading...

Olive and Rosemary Flat Bread










Olive and Rosemary Flat Bread

INGREDIENTS
  • 1-1/2 cup brown rice flour (see note)
  • 1-1/2 teaspoon granular yeast
  • 2 teaspoon sugar
  • 1-1/4 cup warm water (110 degrees)
  • 4 large egg whites, room temperature
  • 1 tablespoon olive oil
  • 12 oil-cured black olives, pitted and roughly chopped
  • 4 teaspoons dried rosemary, or to taste
  • 1 egg yolk mixed with 1/2 teaspoon water
  • 1 large garlic clove, peeled, cut in 3 pieces
  • 1/2 cup corn flour
  • 1/2 cup cornstarch
  • 2 teaspoon xanthan gum powder
  • 1 to 1-1/2 teaspoons salt

WHEAT FREE BREAD INSTRUCTIONS
First of all stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure. Let rest in a warm place until doubled in volume, about 10 minutes.
Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide).Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary; set aside.

And then combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but won't burn in the oven, as chopped garlic would.) Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl. Add remaining 3/4 cup warm water to egg white-olive mixture a stir into flour. Stir in yeast mixture and beat until smooth.

Next using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle. Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour.

Preheat oven to 425 degrees.Discard garlic and brush egg glaze over loaves. Sprinkle tops with
remaining 2 teaspoons rosemary. Using a razor blade, slash tops of loaves into a large diamond grid pattern. (Use an up-and-down cutting motion rather than dragging the blade through the soft dough.)
Bake for 20 minutes, until well browned.Makes two 8-inch diameter, 11-ounce loaves. The wheat free bread is ready.enjoy it !

Try this other nice wheat free bread : Spelt-hamburger-buns.

Millet-Raisin Wheat Free Bread

Millet-Raisin Wheat Free Bread
A nice wheat free bread recipe to try !
Wheatfree Bread Ingredients

* 1 1/2 c Lukewarm water
* 3/4 c Millet
* 1 c Whole wheat flour
* 2 1/2 ts Salt
* 2 1/2 ts Active dry yeast
* 1 tb Honey
* 1 c Raisins
* 1 3/4 c Bread flour
* 1 c All-purpose flour
* 1 c Hot water


 WHEAT FREE  BREAD INSTRUCTIONS

First of all combine 1 1/2 cups water and millet in bowl of heavy-duty electric mixer or in large bowl.
Let sit for at least 2 hours or overnight to allow millet to soften.
And then Stir in honey.
Next is to Sprinkle yeast over mixture, stir and let sit 2 minutes.
Add flours and salt.
Mix with dough hook or knead by hand for 8 to 10 minutes, until dough is silky and resilient. Meanwhile, put raisins in small bowl, add hot water and let stand until plump, about 10 minutes. Drain raisins and mix or knead them into the dough until thoroughly incorporated.
Transfer dough to lightly oiled bowl and cover with plastic wrap.
Let rise in a warm draft-free place until doubled in volume, about 1 A hours.
Punch dough down, re-cover with plastic wrap and let rise again 30 minutes.

Preheat oven to 400 F. Grease two 8-by 4-inch loaf pans or generously dust baking sheet with whole wheat flour. Place dough on lightly floured work surface and cut into 2 equal pieces.
Shape dough into oblong loaves.
Alternatively, shape it into 2 loaves or 14 to 16 rolls. Place loaves in prepared pan or on baking sheet.
Cover with lightly oiled plastic wrap and let rise in warm place 20 minutes. Uncover loaves and, using a spray bottle, spritz them with water and dust with whole wheat flour.
Make 2 or 3 diagonal slashes in tops of loaves with serrated knife.
Using a spray bottle, sprirz the oven walls with water.
Work quickly so oven does not lose heat. Set pans or baking sheet on middle rack in oven. Bake 35 to 40 minutes (20 to 25 minutes for rolls).

The bread is done when the crust is dark and firm and the loaves sound hollow when their bottoms are tapped. Let bread cool in the pan or on baking sheet for 10 minutes.
Transfer loaves to wire rack and let cool completely. The wheat free bread recipe is ready to serve....Enjoy the wheat free bread !

Savoury Wheat-Free Bread

Savoury Wheat-Free Bread

Wheat Free Bread Recipe Ingredients:
* 1 teaspoon honey
* 1 cup warm vegetable water (left over from steaming vegetables)
* 1 tablespoon active dried yeast
* 1 apple, peeled and grated
* ½ onion finely chopped
* ½ teaspoon dried herbs, or 1 tablespoon fresh herbs, such as parsley
* 1 cup brown rice flour
* 1 cup rolled oats
* ¼ cup quinoa flakes
* ¼ cup ground almonds
* 1 egg
* 2 tablespoons olive oil
* salt to taste, ½ to 1 teaspoon

Wheat Free Bread Recipe Instructions

1. Dissolve honey in warm water in a mixing bowl. Sprinkle the dried yeast over the surface. While waiting for the yeast to froth (about 10 minutes), peel and grate the apple, chop the onion and gather the other ingredients. When the yeast is frothy, add the rest of the ingredients and stir thoroughly to a batter. You do not have to knead this bread – it should be too wet to knead, in any case.
2. If baking in muffin tins, spoon mixture into muffin tins, leave to rise in a warm place. Bake at 200°C for about ½ hour, or if making drop scones, leave the mixture to rise in the mixing bowl, then cook spoonfuls on a hot griddle or in a frying pan.

There is nothing quite like the smell of baking bread. Without wheat, bread making can be quite a “hit and miss” affair at the beginning. As long as everything is warm and the yeast is working, it does not matter too much how wet or dry is the mixture. If it looks too wet for a loaf, bake it in muffins tins. If it's too wet for muffins, make drop scones on a griddle . Enjoy the bread !
almond-and-rice-flour-bread

Wheat Free Bread Recipe Variations

Wheat Free Bread Recipe Variations

WHEAT FREE BREAD RECIPE INGREDIENTS:

* 1 part wet: 2 parts dry ingredients
* at least 1 teaspoon yeast: 1 cup water
* ¼ teaspoon salt: 1 cup flour

WHEAT FREE BREAD RECIPE INSTRUCTIONS
Flour substitutes may include rice, oat, spelt, rye, barley, quinoa, millet, corn, kamut, amaranth, buckwheat or pea flour, or ground nuts such as almonds or walnuts.

Do not add any fat or egg until after the yeast is working and is frothy. Cottage cheese or ricotta cheese may be substituted for some of the wet ingredients, too.

For a sweet loaf use more sugar, honey, molasses, or golden syrup, remembering that except for the sugar, these are wet ingredients too.

To vary the flavour of the bread, mash a couple of bananas, or add grated carrots or pumpkin to the mix. An apple and finely chopped onion mix is delicious with cheese. Add an extra teaspoon of yeast to help these rise. Dried fruit makes a good sweetener. Nuts and seeds make the loaf crunchy. Cinnamon, cloves, ginger or any other spices can also be added according to taste.

Basic Wheat-Free Bread Recipe








Basic Wheat-Free Bread Recipe


Wheat Free Bread Recipe Ingredients :
* 1- 2 tablespoons honey
* 1 ¼ cup warm water
* 2 teaspoons active dried yeast
* 1 apple, peeled and grated
* 1 ½ cup brown rice flour
* 1 ½ cup rolled oats
* 1 egg
* 2 tablespoons olive oil
* salt to taste, ½ to 1 teaspoon

Wheat Free Bread Recipe Instructions :

1. Dissolve honey in warm water in a mixing bowl. Sprinkle the dried yeast over the surface. While waiting for the yeast to froth (about 10 minutes), peel and grate the apple and gather the other ingredients. When the yeast is frothy, add the rest of the ingredients and stir thoroughly to a batter. You do not have to knead this bread – it should be too wet to knead, in any case.
2. This recipe may be baked in a loaf tin or muffin tins in the oven, as steamed bread in a saucepan or pressure cooker on top of the stove, cooked as pikelets (small, thick pancake, generally New Zealand) on a griddle or fry-pan or cooked in a solar oven.
3. If baking or steaming, spoon the mixture into prepared tins and leave in a warm place to rise. If cooking on the stove top, leave the mixture in the mixing bowl, put in a warm place to rise.

Baking

1. A loaf takes about 40-45 minutes to bake at 200°C, muffins about 25-30 minutes, and steamed bread can take about 2 hours in a saucepan or ½ to ¾ hour in the pressure cooker. Pikelets are cooked in spoonfuls on a hot, greased surface – turn once when brown on the bottom and continue cooking until the top is springy, and baking in the solar oven can take an hour or two depending on the amount of sunshine, the angle of the sun and type of cooker.
wheatfree-bread-recipes: millet-raisin-wheat-bread.

EASY MAPLE WHEAT BREAD RECIPE

EASY MAPLE WHEAT BREAD RECIPE
A nice wheat free bread recipe to try !
Ingredients:

* 3 cups warm water
* 2 (.25 ounce) packages active dry yeast
* 2/3 cup maple syrup, divided
* 5 cups all-purpose flour
* 3 T. canola oil or olive oil
* 1 T. sea salt
* 2 cups whole wheat flour, plus more if needed

INSTRUCTIONS:

1. In a large mixing bowl, mix together the warm water and active dry yeast, gently agitate with a wooden spoon, and then let the mixture rest for several minutes, or until small bubbles appear on the surface of the water (if this does not happen, your yeast is no longer "active," and you should discard, use fresh yeast, and try again). Add 1/3 cup of the maple syrup and the 5 cups of all-purpose flour, mixing until just combined. Cover with a clean dishtowel and let the dough rest in a warm place for 30 minutes, or until risen and bubbly.

2. Add the remaining 1/3 cup maple syrup, oil, and salt. Add the whole wheat flour 1/2 cup at a time. Lightly flour a clean surface with additional whole wheat flour, and knead the loaf with your hands, adding whole wheat flour as needed, until the dough is sticky but pulls away from your hands without tearing. Place in a lightly greased bowl, turning the loaf to coat, cover the bowl with a dish towel, and let the dough rise for about 1 hour-1 hour and 30 minutes, or until doubled.

3. Preheat the oven to 350. Lightly oil three 9"x5" loaf pans.

4. Punch down the dough, turn out onto a clean unfloured surface and divide into three bread loaves. Knead each slightly, then place into the prepared loaf pans. Cover loosely with a dish towel, and let rise in a warm place for an additional 20-30 minutes, or until the bread loaves have risen about the pans by about 1/2 inch -1 inch.

5. Bake in the preheated oven for 25-35 minutes, or until lightly golden brown. Cool for about 10 minutes in the pans, then transfer to a wire cooling rack to cool completely. The wheat free bread recipe maple is ready..enjoy it warm !
wheatfree-bread-recipes.-mexican-cheese-bread

Millet-Raisin Wheat Bread

Millet-Raisin Wheat Bread
Ingredients

* 1 1/2 c Lukewarm water
* 3/4 c Millet
* 1 c Whole wheat flour
* 2 1/2 ts Salt
* 2 1/2 ts Active dry yeast
* 1 tb Honey
* 1 c Raisins
* 1 3/4 c Bread flour
* 1 c All-purpose flour
* 1 c Hot water

INSTRUCTIONS

Combine 1 1/2 cups water and millet in bowl of heavy-duty electric mixer or in large bowl. Let sit for at least 2 hours or overnight to allow millet to soften.
Stir in honey.
Sprinkle yeast over mixture, stir and let sit 2 minutes.
Add flours and salt.
Mix with dough hook or knead by hand for 8 to 10 minutes, until dough is silky and resilient. Meanwhile, put raisins in small bowl, add hot water and let stand until plump, about 10 minutes. Drain raisins and mix or knead them into the dough until thoroughly incorporated.
Transfer dough to lightly oiled bowl and cover with plastic wrap. Let rise in a warm draft-free place until doubled in volume, about 1 A hours. Punch dough down, re-cover with plastic wrap and let rise again 30 minutes.
Preheat oven to 400 F.
Grease two 8-by 4-inch loaf pans or generously dust baking sheet with whole wheat flour.
Place dough on lightly floured work surface and cut into 2 equal pieces. Shape dough into oblong loaves.
Alternatively, shape it into 2 loaves or 14 to 16 rolls. Place loaves in prepared pan or on baking sheet.
Cover with lightly oiled plastic wrap and let rise in warm place 20 minutes.
Uncover loaves and, using a spray bottle, spritz them with water and dust with whole wheat flour.
Make 2 or 3 diagonal slashes in tops of loaves with serrated knife. Using a spray bottle, sprirz the oven walls with water. Work quickly so oven does not lose heat.
Set pans or baking sheet on middle rack in oven. Bake 35 to 40 minutes (20 to 25 minutes for rolls).
The wheat bread is done when the crust is dark and firm and the loaves sound hollow when their bottoms are tapped. Let bread cool in the pan or on baking sheet for 10 minutes. Transfer loaves to wire rack and let cool completely.

Bread Machine Instructions
1. Combine ingredients in bread pan in order specified by manufacturers instructions.
2. Process on whole wheat medium setting.
 

blogger templates | Make Money Online