WHEAT FREE BREAD RECIPES

Savoury Wheat-Free Bread Ingredients

2011-10-18T19:34:00.000-07:00

Savoury Wheat-Free Bread Ingredients

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. The mix is limited only by your imagination.

Wheat Free Bread Recipe Variations

2011-10-02T19:33:00.000-07:00

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

2011-09-18T19:29:00.000-07:00

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.

Millet-Raisin Wheat Bread

2009-11-21T19:48:00.002-08:00

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

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

2 LOAVES (20 SLICES) DAIRY-FREE Millet is a pale-yellow, high-protein grain that is cultivated as a staple in North Africa and Asia, where it has been farmed for at least 6,000 years. In Europe and the United States, it is grown mostly for animal feed, but it is available for your baking needs in natural food stores.

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 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....

Bread Machine Instructions

1. Combine ingredients in bread pan in order specified by manufacturers instructions.

2. Process on whole wheat medium setting.

Cheesey-flat-bread-wheat-free-recipe

EASY MAPLE WHEAT BREAD RECIPE

2009-11-21T19:48:00.001-08:00

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

2009-11-21T19:43:00.002-08:00

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.

Gluten Free Bread

2009-11-21T19:43:00.001-08:00

Gluten Wheat Free Bread Recipe
Ingredients

* 1 ts Granulated Sugar
* 1/2 c Warm Water; (110-F degrees)
* 1 tb Dry Yeast
* 1 c Water
* 2 tb Minute Tapioca
* 2 c Whole Bean Flour
* 1/4 c Cornstarch
* 2 ts Gluten-free Baking Powder
* 1 ts Salt
* 1 ts Poppy Seeds
* Non-Stick Cooking Spray and

INSTRUCTIONS
Thousands of people world-wide are allergic to gluten in food and have found that their health and fitness improve dramatically when they avoid foods containing gluten from wheat, oats, rye, and barley. So whats a gluten? Its basically the stuff that makes bread sticky, and it predominately comes from the grain chaff contained in most flours. Specifically, its a generic term for the water-insoluble proteins found in all cereal grains. Only glutens found in wheat, rye, oats, and barley are known to damage the intestine of those with celiac disease, the most common manifestation of a gluten-base allergy, and it tends to run in the family.
Pre-heat oven to 400-F degrees. Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal.
Reserve.
In a small bowl, dissolve the sugar in warm water.
Sprinkle yeast over top and set aside to proof. Stir well.
In a small saucepan, combine 1 cup water and tapioca.
Bring to a boil and cook for 1 to 2 minutes, until thickened and clear. In a large mixing bowl, sift together bean flour, cornstarch, baking powder, and salt. Whisk together the tapioca and raised yeast.
Stir mixture into dry ingredients. Beat until smooth and set aside for 10 minutes. Knead until soft, about 10 minutes, and turn into prepared loaf pan. Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. Remove loaf from pan and cool on a wire rack. May freeze in an air-tight container for 30 days. The wheat free bread recipe is ready ....Slice to serve. Enjoy !
brown-and-white-rice-bread recipe.

Whole-Wheat/Oat Bran Honey Pitas

2009-11-21T19:37:00.000-08:00

Whole-Wheat/Oat Bran Honey Pitas

A nice wheat bread recipe to try !
Ingredients

* LITE or OMIT)
* 1/2 c Oat Bran
* 1/2 c Buckwheat Flour and/or rye
* 1 c Unbleached All Purpose flour
* Plus a couple of TBS.
* 1 g Vitamin C (Crushed)
* 2 tb Gluten
* 2 c Whole wheat flour
* 1 1/2 c Water
* Flour
* 2 ts Honey
* 1 tb Dry yeast

INSTRUCTIONS

Heres my adaptation of her Pitas for the Zoji Bread Machine. This same dough could probably be successfully mixed by hand. Put in Bread maker on "DOUGH" cycle.
WHEN FINISHED: Divide dough into little balls, I usally get between 16 and 22 balls because we like little pitas. Place the balls on a floured surface and cover them with slightly damp towels while you roll out 1 ball at a time. Gently press each ball flat with fingers, keeping it well rounded. On a floured surface, use rolling pin to roll each round from center to outer edge...to form perfect circle, not quite 1/4 inch thick...3 to 5 1/2 inches for small . . . 8 1/2 in. or so, for larger...try not to have any creases or cracks..or pitas wont puff. As each loaf is rolled, place on floured surface and cover with clean, dry towel; do not let the surface of the loaves dry out. Let loaves rise in warm draft-free area for 30 to 45 minutes. Fifteen minutes before loaves have finished rising, put a cookie sheet in oven and preheat oven to 500 degrees. Place pitas on hot cookie sheet and bake for 3 1/2 to 4 minutes. Remove from oven and wrap in a towel. When cool, store in a plastic bag in the frig. I reheat mine by putting them in the microwave for 20 seconds. Again, once you get the hang of this, its a snap. They make GREAT little Pizzas! Theyre SOUPER with a bowl of soup! FANTASTIC stuffed with salad, coucous and raisins, and they make a great dessert when stuffed with fruit, a little maple syrup, or WHATEVER! The wheat bread recipe is ready .....
perfect-rich-white-bread

BREADED VEAL CUTLETS

2008-12-08T05:47:00.000-08:00

BREADED VEAL CUTLETS ....a nice wheat free bread recipe to try ! Nice !

INGREDIENTS

1 1/2 lbs veal cutlets
1/2 cup olive oil
1 tablespoon butter (optional)
5 cloves garlic
1/4 teaspoon paprika
1/2 cup dry bread crumbs
3 tablespoons Parmesan cheese, freshly grated
1/4 cup fresh parsley, finely minced
1 egg
salt and pepper, to taste

Sauce:

2-3 cloves garlic, minced
1 onion, chopped
1 green pepper, choppped (optional)
a few tablespoons fresh basil and oregano, minced
1 quart pasta sauce

INSTRUCTIONS
Purchase slices of veal from the leg which have been cut one-half inch thick. Recently, supermarkets have been slicing veal cutlets more thinly (1/4" thick or less) which is not the traditional method, which gives more substance to the cutlets.
Combine bread crumbs and Parmesan cheese in a shallow bowl (for dredging). If desired, a pinch of oregano, parsley, rosemary, and basil may be added to season the breadcrumbs, but only use a pinch, and be sure that these are finely minced (a food processor can be put to good advantage). Fresh herbs are preferred.

Very finely mince 1 clove garlic and the parsley together; mash together with the side of the knife or cleaver with a pinch of coarse salt. Add this to 1 egg which has been beaten with 1
tablespoon cold water. Sprinkle Parmesan cheese over the egg mixture. Stir to combine in a shallow bowl, for dipping.
In a large skillet, heat the oil, and butter (optional) with the remaining whole cloves of garlic. Turn the garlic cloves so that they take on color evenly, but do not allow to brown. Mash the
cloves into the oil using the tines of a fork when they become toasted, then remove.

Pat the veal dry using a paper towel so that the coatings will stick. Season the veal with salt, pepper, and paprika. Dip each piece of veal into the seasoned bread crumbs coating both sides
well. Dip into the egg mixture. Roll in the bread crumbs a second time.

Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides.
over and continue cooking over low heat until thoroughly cooked and tenderized, which can take 30-40 minutes.
Sauce:

Halfway through the cooking time (around 20 minutes) add:

2-3 cloves of minced garlic
1 chopped onion
1 green pepper (optional)
3-4 sprigs of fresh basil
2-3 branches oregano

to the oil; stir in 1 quart of pasta sauce after a few minutes of sautéing the herbs. Simmer over low heat until veal is tender, making sure veal is covered with sauce.
Serve over pasta, sprinkled with freshly grated Parmesan or Romano cheese and garnished with fresh basil. Or place veal in a casserole and sprinkle with slices of fresh mozzarella and Parmesan or Provolone and heat until cheese melts before serving with pasta or in sub sandwiches. The wheat free bread recipe is ready to serve.....enjoy it !

olive-and-rosemary-flat-bread.

FRENCH TOAST BREAD PUDDING BRUNCH

2008-12-08T05:45:00.000-08:00

FRENCH TOAST BREAD PUDDING BRUNCH ..a nice wheat free bread recipe to try !

INGREDIENTS

5 eggs, beaten
3/4 cup milk
1 tablespoon McCormick® Pure Vanilla Extract
1/4 teaspoon baking powder
1 loaf French bread, cut into 8 (1-inch) slices
1 cup golden raisins
1 tablespoon rum
1/2 cup dark brown sugar
McCormick® Cinnamon Sugar

Combine eggs with milk and baking powder. Add vanilla extract.
Soak bread in mixture for several hours or overnight, turning once so that both sides are covered. Cover and refrigerate until ready to use.
Soak raisins in 1 tablespoon rum for 15 minutes (warm water may be substituted). Discard rum. Sprinkle raisins with enough Cinnamon Sugar to lightly coat. Butter a 13x9 inch baking pan. Sprinkle brown sugar evenly across bottom of pan. Sprinkle raisins on top of brown sugar.

Preheat oven to 450°F. Scoop soaked bread over brown sugar. Sprinkle with Cinnamon Sugar.
Bake for 25 minutes or until golden brown. Allow to cool 15 minutes before serving. Cut into squares and serve with a pat of butter...hmmm ...delicious...great wheat free bread recipe of french toast ....enjoy !
raisin-pumpernickel-bread

PERFECT RICH WHITE BREAD

2008-12-08T05:43:00.000-08:00

PERFECT RICH WHITE BREAD ...a great wheat free bread recipe to try

INGREDIENTS

4 1/4 cups bread flour
1 tablespoon vital wheat gluten (optional)
4 tablespoons unsalted butter, softened
3 tablespoons lard
1/2 cup milk, scalded
1 cup water
2 teaspoons active dry yeast
1 1/4 teaspoons salt
1 egg yolk
3 1/2 tablespoons sugar or honey

INSTRUCTIONS
This is a good sized loaf for the larger bread machines, but can also be made conventionally.
If you want your bread to rise higher and be lighter, scald the milk. Yes, it does make a difference. There is a protein in milk which also exists in non-fat dry milk solids, that has been proven to retard yeast development. Scalding and skimming the milk removes some of this protein, making for a lighter bread product.

Note: That having been said, you may opt to skip the scalding process if you're in a hurry, and you will still have a flavorful loaf of bread, albeit a somewhat heavier one than if you had taken
the extra step.
In a small saucepan, bring milk nearly to a boil, (little bubbles will begin to form around the edges of pan). Remove immediately from heat and allow to sit without stirring or moving for about 20 minutes. A film will form on the surface of the milk. Skim this protein layer off carefully with an upside-down spoon, removing as much as possible.

Add butter, lard, salt, and allow to cool to lukewarm before adding to remaining ingredients in bread machine. This makes a 2 lb. loaf for bread machines like the Zojirushi.
This makes a rich, tasty white bread with a nice crust that keeps well. Bake at medium crust setting. The wheat free bread recipe is ready...enjoy !
raisin-pumpernickel-bread

RAISIN PUMPERNICKEL BREAD

2008-12-08T05:41:00.002-08:00

RAISIN PUMPERNICKEL BREAD ...a great wheat free bread recipes to try !

INGREDIENTS

1 cup water
1 egg
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons butter
3 tablespoons unsulphured molasses
2 1/2 teaspoons unsweetened cocoa powder
1 tablespoon caraway seed
1/2 teaspoon instant coffee (optional)
1/3 cup raisins
2 3/4 teaspoons active dry yeast
3 tablespoons instant potato flakes

INSTRUCTIONS
In a small saucepan, combine water, raisins, potato flakes, caraway seeds, butter, molasses. Bring to a boil and remove from heat. Allow to sit for 30 minutes or until lukewarm.
Add remaining ingredients to bread machine and pour in liquids and raisin mixture when cooled.
Select medium crust setting on bread machine and press start. Do not use a rapid-rise or quick setting.

To bake conventionally:
If you use the dough setting and bake this in a conventional oven, coat the bottom of the pan with a light dusting of cornmeal.Shape into a round oblong loaf. Coat with a light egg wash (1
tablespoon water mixed with 1 egg white).
Bake at 350°F degrees until loaf sounds hollow when tapped on bottom, but be careful not to overbake as this will dry it out. The wheatfree bread recipe is ready ....enjoy !
french-toast-bread-pudding-brunch

SOURDOUGH PUMPKIN BREAD

2008-12-08T05:41:00.001-08:00

SOURDOUGH PUMPKIN BREAD RECIPE

INGREDIENTS

2 1/4 teaspoons active dry yeast
2 1/2 cups bread flour
1 cup pumpkin pie mix (with spices added)
1 cup sour dough starter
1/2 teaspoon salt
2 tablespoons vital wheat gluten (optional)
2 tablespoons butter or oil

INSTRUCTIONS
Put all ingredients into bread machine or follow your user's manual.
Select correct bread cycle and medium crust color, then press start.
Substitution Notes: If you're using fresh pumpkin instead of canned, be sure it is well drained. You can add 1 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon and 1/2 teaspoon ground ginger. The wheatfree bread recipe is ready to serve.....
french-toast-bread-pudding-brunch

SOUR CREAM RYE BREAD

2008-12-08T05:39:00.002-08:00

SOUR CREAM RYE BREAD

INGREDIENTS

1 1/2 teaspoons yeast
1 cup wheat free bread flour
1 cup rye flour
1 1/2 tablespoons sugar
1 1/2 teaspoons caraway seeds
2 1/2 tablespoons vital wheat gluten
1 teaspoon salt
1/3 cup sour cream
3/4 cup water

INSTRUCTIONS
Add ingredients to bread pan in order recommended by manufacturer. Recipe recommends using whole wheat setting or use the sweet bread setting. The wheat free bread recipe of rye is ready to serve...nice !
sourdough-pumpkin-bread.

BANANA BREAD PUDDING

2008-12-08T05:39:00.001-08:00

BANANA BREAD PUDDING..a nice wheatfree bread recipe to try !

INGREDIENTS

1 loaf day old Italian or wheatfree French bread
3 eggs
1 scant cup sugar
1 quart milk or half and half
1 1/2 tablespoons vanilla
4 large ripe bananas, mashed
1/2 teaspoon freshly grated nutmeg
1 teaspoon cinnamon, divided in half
1 cup raisins
1/2 teaspoon fresh, finely grated ginger root
2 tablespoons dark rum or banana liqueur

INSTRUCTIONS
Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well.
Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour.
Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.
Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).
Cool and serve with whipped cream or banana sauce below.
Optional Banana Liqueur Sauce:

1 banana sliced
1 tablespoon butter
1 tablespoon banana liquor
1 tablespoon sugar

Saute sliced banana in butter over high heat for 2 minutes, add sugar and liqueur and remove from heat. Stir well and serve over banana pudding. Top with whipped cream. The wheatfree bread recipe of banana is ready to serve...enjoy it ! Nice !

breaded-veal-cutlets

BREAD PUDDING

2008-12-08T05:35:00.000-08:00

BREAD PUDDING ...try this nice wheatfree bread recipe...a great one!

INGREDIENTS

1 cup bread
2 cups milk
2 eggs
2 Tablespoons sugar
1/4 cup sugar
grated lemon rind
lemon flavoring

INSTRUCTIONS
Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes.Separate eggs.
Add egg yolks, slightly beaten, 2 Tablespoons sugar, and grated rind of 1 lemon.
Pour into buttered baking dish and set in pan of water to bake until it sets.
Beat egg whites until stiff, gradually adding scant 1/4 cup sugar while beating, and a dash of lemon extract, lemoncello, or lemon juice (whatever you have). Spread the egg white mixture out on top of the pudding while still warm, then return to oven until slightly golden brown.
Cool, and just before serving add a spoon of tart jelly in the center of the meringue of each serving. The wheatfree bread recipe of pudding is ready for feasts...enjoy !

olive-and-rosemary-flat-bread.

Cheesey flat bread - wheat free recipe

2008-11-09T04:33:00.000-08:00

Cheesey flat bread - wheat free bread recipe

INGREDIENTS

85 g brown rice flour
85 g tapioca flour
2 tbsp dry milk powder
7 g packet dried yeast
2 tsp xanthan gum
1 tsp unflavoured vegetarian gelatine
½ tsp salt
1 tsp olive oil
1 tsp vinegar
½ tsp sugar
150 ml warm water
75 g cheese, grated

INSTRUCTIONS

preheat oven: 200°C, 400°F, Gas 6
1. In a mixing bowl combine the rice flour, tapioca flour, milk powder, dried yeast, xanthan gun and gelatine.
2. In a separate bowl mix the olive oil, vinegar, sugar and warm water.

3. Make a well in the centre of the dry ingredients and add the wet mixture. Beat well for 5 - 6 minutes by hand, or for 3 minutes in a food mixer. The dough should be soft and slightly sticky.

4. Line a baking sheet with baking parchment, or lightly oil and flour. Halve the dough, place on the baking sheet and using your hands knead the dough into a circular shape. Sprinkling with flour to stop sticking.

5. Make the dough approximately 2cm thick and roughly circular in shape.

6. Bake the flat bread for 10 minutes.

7. Top the flat bread with the grated cheese and put back into the oven for 18-20 minutes, until golden brown and crispy.This flat bread is delicious either hot or cold and will stay fresh if sealed in plastic bags for 2-3 days. It is perfect as a satisfying packed lunch food when on a long walk, a day out anywhere or as an accompaniment to picnics or meals . Our favourite flat wheat free bread is sprinkled with crushed chillis on top of the cheese before cooking. Nice...enjoy it !

Cheese scones - wheat free recipe

2008-11-09T04:29:00.000-08:00

Cheese scones - a wheat free bread recipe to try ! Nice !

INGREDIENTS

400 g rice flour (brown preferred)
80 g potato starch
150 g butter, low fat spread or margerine
2 tbsp baking powder
4 tsp xanthan gum
pinch salt
100 g cheddar, grated
6 tbsp milk, whole or semi-skimmed
4 tbsp low fat natural yogurt
2 large eggs, beaten
2 tsp dijon mustard (check for wheat/gluten free)

INSTRUCTIONS

reheat oven: 220°C, 200°C, 425°F, Gas 7
1. Line a baking tray with non-stick baking paper.

2. Put the flours, fat, baking powder, xanthan gum and salt into a bowl and mix until it resembles fine breadcrumbs. Then add the grated cheese and mix.

3. In a separate bowl mix the milk, yogurt, beaten eggs and mustard together then add to the dry ingredients.

4. Cut the mixture together using a palette knife or any wide bladed knife, then finish off by compressing together with your hands. If the dough appears too dry then add a little more milk to moisten it. The finished dough should be soft but not sticky.

5. Tip the scone dough onto a lightly rice floured surface, knead it gently until it is fairly smooth, then roll it out to 2.5cm-3cm (1-1¼") thick. The secret of well risen scones is to start off with a thickness no less than 25mm (1") thick.

6. Cut out the scones using a cutter approximately 5cm (2") diameter. Place each one on the baking tray.

7. The trimmings can be compressed together to make the final scone, just make sure that it's the same thickness as the other scones, even if it's not the same diameter.

8. Brush the scone tops lightly with a little milk, then bake in the oven for 10-12 minutes until risen further and golden brown. Remove from the oven and cool on a wire cooling rack.

These scones are amazingly tasty straight from the oven while still hot, but also just as good cold. Without the addition of the xanthan gum they would be very crumbly, so don't forget to
add it. These scones are best eaten within 24 hours of making.
At last..the Cheese scones - wheat free bread recipe is ready to serve. Enjoy it !

Bread rolls - wheat free recipe

2008-11-09T04:25:00.000-08:00

Bread rolls - a great wheat free bread recipe to try !

INGREDIENTS

0 g rice flour
90 g tapioca flour
70 g cornflour
1 tbsp potato flour
1 tsp xanthan gum
1 tsp unflavoured vegetarian gelatine
1½ tsp baking powder
½ tsp salt
1½ tbsp sugar, divided
225 ml warm water
2¼ tsp dry yeast granules
1 tsp vinegar
1 med. egg, beaten
2 tbsp olive oil or flavourless oil

INSTRUCTIONS

reheat oven: 190°C, 375°F, Gas 5
1. Lightly oil 6 baking rings (approx. 3½" diameter), place on a baking tray.

2. In a bowl mix together the rice flour, tapioca flour, cornflour, potato flour, xanthan gum, gelatine, baking powder and salt. Set aside.

3. Add 1 teaspoon of sugar to the warm water and sprinkle on the yeast. Set aside to foam slightly.

4. In another bowl mix together the remaining sugar, vinegar, egg and oil. Add the yeast mixture.

5. Pour the liquid into a well in the middle of the dry flour mix and mix thoroughly, using a wooden spoon beat the mixture until it is smooth, (only takes a couple of minutes).

6. Spoon the batter into the prepared rings. Cover lightly with plastic and let rise in a warm place until double in size (generally about 45 mins, but if you have somewhere warm it will be quicker.)

7. Bake in a preheated oven at 375°, Gas 5 for 20-22 minutes.

8. When you remove the rolls from the oven, immediately take them out of the rings or they will go soggy, leave to cool on a wire rack.
The bread rolls wheatfree bread recipes is ready to serve..hot ! Nice taste !

brown-and-white-rice-bread.

Bagels - wheat free recipe

2008-11-09T04:17:00.000-08:00

Bagels - wheat free bread recipe...try this one...a nice one !

INGREDIENTS

140 g rice flour
130 g tapioca flour
2 tbsp dry milk powder
1¾ tsp xanthan gum
1 tsp salt
1 tbsp sugar
100 ml warm water
1 tsp sugar
1 tbsp dried yeast
2 tbsp low fat spread, margarine or butter
50 ml hot water
2 large egg whites
rice flour for dusting and hands
1 tsp sugar for bagel coating

INSTRUCTIONS
Place the rice flour, tapioca flour, dry milk powder, xanthan gum, salt and sugar in a mixer or food processor.
2. Dissolve the low fat spread in the hot water, stirring well to dissolve completely.

3. In a separate bowl containing the warm water stir in the sugar, until dissolved. Then sprinkle the yeast on top and leave for a few minutes to foam.

4. Return to the dry ingredients and blend them together with the mixer on a low setting. Pour in the dissolved fat in hot water and mix together, they will not mix very well at the
moment.

5. Add the egg whites and the yeast mixture to the bowl and again on a low setting mix together.

6. By now the ingredients should have all mixed together thoroughly, and the dough will be thick, so that it will hold a shape. If not thick enough add a little more rice flour, mix and check the consistency again. If the mix is too thick then add small amounts of water until the consistency appears to be correct and will hold a shape.

7. Set the mixer onto a high setting and beat for 4 - 5 minutes. If making these bagels by hand beating with a wooden spoon this is where the calories get burnt!

8. Prepare baking sheets by either lining with baking sheets or parchment, or lightly spraying with oil and dusting with rice flour.

9. Divide the bagel mix into 8 equals portions, or 6 for slightly larger ones. Ensuring that you keep your hands either greased or floured (with rice flour), roll the portions into balls then flatten them slightly and poke a hole in the centre and widen it. You will need to make the hole quite wide or it will close up (see our photo for failed holes).

10. Put the bagels on the baking sheets and loosely cover with plastic, leave in a warm place until they have doubled in size. Approximately 30 - 60 minutes depending on the yeast type used.

11. Bagels traditionally have a slightly crisp shiny coating. This is accomplished by bringing a saucepan of water to the boil and dissolving 1 tsp of sugar in it. When the water is on a rolling boil gently drop a bagel into it, after 30 seconds carefully turn the bagel over, after another 30
seconds remove the bagel using a draining spoon and place onto the baking sheet.

12. When all the bagels have been boiled in the sugar water put the bagels into the oven and bake for 20 - 22 minutes, depending on size. The smell while they are cooking is fabulous.
These bagels are at their very best when they have slightly cooled from the oven. Still warm and yeasty the outside is crisp and the inside soft and chewy, just like a real bagel should be. Absolutely wonderful with smoked salmon and thick cream cheese, or simply unadulterated. The wheatfree bread recipe is ready to serve. Nice one !

Try this other great recipe : Brown-rice-bread.

Olive and Rosemary Flat Bread

2008-09-08T15:58:00.001-07:00

Another nice Wheat Free Recipe to try...the 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

INSTRUCTIONS
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.

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.

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.

Brown and White Rice Bread

2008-09-08T15:56:00.000-07:00

Try this Wheat Free Bread Recipe...the Brown and White Rice Bread

Ingredients:

1 teaspoon sugar
1 tablespoon yeast (1 envelope)
1/4 cup warm water
1-1/2 cup brown rice flour
1-1/2 cup white rice flour
1 teaspoon salt
1 tablespoon xanthan gum
2/3 cup skim milk powder
1-1/4 cup warm water
1/4 cup butter
3 eggs

Directions:
Dissolve sugar in warm water. Sprinkle yeast over water. Stir briefly. Let sit for 10 minutes until foamy on top. Mix dry ingredients together in a large bowl.Melt butter in 1-1/4 cups warm water. Add this mixture to the softened yeast and in turn add this to the dry ingredients. Beat
well. Add 3 eggs and beat well for 2 minutes. Cover. Let rise until double (1-1/2 hours).

Beat again for 3 minutes. Pour into 9 x 5 inch greased loaf pan. Let rise until dough reaches the top of the pan. Bake at 400 degrees for 15 minutes. Cover with foil if top is getting too brown. Continue baking for about 45 minutes longer. Remove from pan and leave unwrapped just until cool. And the wheat free bread is ready to serve..nice taste !

Almond and Rice Flour Bread

2008-09-08T15:55:00.000-07:00

Almond and Rice Flour Bread
Wheat Free Bread Recipe

Ingredients:

1/2 cup whole almonds, with skins
1-1/2 cup brown rice flour
4 teaspoons baking powder
1/4 teaspoon salt
3 teaspoons poppy seeds
1/2 cup plain low-fat yogurt
1/2 cup water
1 large whole egg
1 large egg white white
2 tablespoons vegetable oil

Directions:
Preheat oven to 350-degrees. Oil an 8 x 4 inch loaf pan.

Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed. The flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.

Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup. With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.

Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day).The wheat free rice flour bread is ready for feast ....great !

Mexican Cheese Bread

2008-09-08T15:53:00.000-07:00

Try this Wheat Free Bread Recipe...Mexican Cheese Bread
This bread is a nice accompaniment to soup, but does not stand on its own.

Ingredients:

1-1/2 cup brown rice flour
1/2 cup soy flour
1 tablespoon non-alum baking powder
1/2 teaspoon salt
1 cup enchilada sauce
1 cup warm water
2 tablespoon unrefined olive oil
1 cup grated cheese

Directions:
Mix the dry ingredients. Set aside.
Mix the liquid ingredients. Combine the two mixtures. Stir quickly.Pour into a well-oiled 8 x 8-inch cake pan.Bake at 375-degrees for 25 - 35 minutes or until done.Note: May use salsa instead of enchilada sauce...and the wheat free bread recipe is ready to serve...enjoy !

bread-pudding.

Brown Rice Bread

2008-09-08T15:51:00.000-07:00

Try this wheat free Brown Rice Bread
Wheat Free Bread Recipe

Ingredients:
1-3/4 cup plain fortified soymilk
1 egg and 1 egg white
1/3 cup date sugar or organic unrefined sugar
1 teaspoon salt
1-1/2 cup brown rice flour
1/2 cup soy or bean flour
1/2 cup potato starch flour
1/2 cup tapioca flour
3 teaspoon xanthan gum
3-1/2 teaspoon yeast

Directions:
Place ingredients into machine in order listed, even if your machine specifies otherwise. For this dough to mix adequately, the liquid ingredients must go in first. The yeast should go in last.
If your machine has a yeast dispenser, do not use it. Instead, sprinkle yeast on top of dry ingredients just before you start the machine. Set the machine to the dough setting.

While dough is mixing for first 5 to 10 minutes, check to see that the dry ingredients are mixing in well. If not, help the machine along by scraping the sides with a rubber spatula. When dough is
finished, turn out into an 8 x 4-inch lightly greased pan. Dough will be sticky. Smooth the top of the dough the best you can.

Bake at 375 degrees for 50 to 60 minutes. Check after first 15 minutes. If top is sufficiently browned, cover with tin foil and continue baking. When bread is done, turn out onto wire rack to
cool before wrapping. And the wheat free bread is ready to serve....enjoy !

Spelt Hamburger Buns

2008-09-08T15:45:00.000-07:00

Spelt Hamburger Buns
Wheat Free Bread Recipe

This recipe is a basic spelt dough that can be used for bread, dinner rolls or hamburger buns.

Ingredients:
2-1/2 cups warm water (115-120 degrees)
1/2 cup apple juice concentrate thawed and warmed to 115-120 degrees
2 packages quick-rise yeast
2 teaspoons salt
1/4 cup oil
8 cups spelt flour (have extra flour handy in case more is needed)

Directions:
Combine the warm water, apple juice concentrate and yeast in a large bowl. Let stand for about 10 minutes or until foamy. Add 4 cups of the flour and beat with electric beater on medium speed for 7-10 minutes. (During the beating the gluten forms long strands in the dough and forms the dough into a cohesive ball that begins to climb the beaters. Discard beaters and continue recipe using a spoon.)

Beat in oil and salt. Stir in another 1-2 cups of flour, until dough reaches a consistency you can handle. Put the dough on a board floured with a cup of the remaining flour. Knead 10 minutes,
replenishing the flour on the board as needed. Let the dough absorb enough flour to make it firm and elastic.

Put the dough in a large oiled bowl and turn it over once so the top gets oiled too. Cover bowl and let the dough rise in a warm place (free of drafts) until it doubles in size, about 30-60
minutes. Punch down the dough and shape it into balls (number of balls will depend on desired size) and place them on oiled baking sheets. Let them rise until they double in size, about 20 minutes.

Bake at 375-degrees for 20-25 minutes. Remove rolls immediately from baking sheets with a spatula.'
For bread baking: After first rise punch down dough and shape it into three loaves. Put each loaf into an 8 x 4 inch loaf pan. Set aside to rise again until nearly double, about 45 minutes. Bake at
375-degrees for 40-45 minutes. Immediately run a knife around the edges of the pans and remove loaves from pans. This Wheat Free Bread Recipe makes nine buns.

WHEAT FREE BREAD RECIPES

Savoury Wheat-Free Bread Ingredients

Wheat Free Bread Recipe Variations

Basic Wheat-Free Bread Recipe

Millet-Raisin Wheat Bread

EASY MAPLE WHEAT BREAD RECIPE

Millet-Raisin Wheat Bread

Gluten Free Bread

Whole-Wheat/Oat Bran Honey Pitas

BREADED VEAL CUTLETS

FRENCH TOAST BREAD PUDDING BRUNCH

PERFECT RICH WHITE BREAD

RAISIN PUMPERNICKEL BREAD

SOURDOUGH PUMPKIN BREAD

SOUR CREAM RYE BREAD

BANANA BREAD PUDDING

BREAD PUDDING

Cheesey flat bread - wheat free recipe

Cheese scones - wheat free recipe

Bread rolls - wheat free recipe

Bagels - wheat free recipe

Olive and Rosemary Flat Bread

Brown and White Rice Bread

Almond and Rice Flour Bread

Almond and Rice Flour BreadWheat Free Bread Recipe

Mexican Cheese Bread

Brown Rice Bread

Spelt Hamburger Buns

Almond and Rice Flour Bread
Wheat Free Bread Recipe