Fat Free French Bread Gluten Free Recipes
GLUTEN FREE FRENCH BREAD
This french bread is amazing!! It tastes so similar to the wheat containing french bread. Plus it freezes wonderfully!!! It's crusty on the outside, and soft and tender within. It is fabulous alone, or made as little brushetta', using 'Joanne's Creamy Brushetta' recipe(#108383).You can make it from start to finish in about one hour!!
Provided by GlutenFreeGirl
Categories Yeast Breads
Time 55m
Yield 2 loaves, 15-20 serving(s)
Number Of Ingredients 12
Steps:
- In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
- In a small bowl dissolve the sugar in the water, and add yeast.
- Wait until the mixture foams slightly, then blend into the dry ingredients.
- Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
- To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
- Slash diagonally every few inches.If desired, brush with melted butter.
- Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
- Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
- Remove from pan to cool.
Nutrition Facts : Calories 105.9, Fat 2, SaturatedFat 1.1, Cholesterol 4.1, Sodium 258.6, Carbohydrate 19.3, Fiber 0.9, Sugar 1.8, Protein 2.6
GLUTEN-FREE RAISIN BREAD FRENCH TOAST CASSEROLE
This decadent-yet-healthy make-ahead baked French toast is topped with fresh berries -- and is also gluten-free.
Provided by Silvana Nardone
Categories main-dish
Time 1h
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish with cooking spray or butter.
- Place the bread, in overlapping layers, in the prepared dish in 2 even rows.
- In a large bowl, whisk together the dairy-free milk, sugar, vanilla and eggs. Pour evenly over the bread, pressing on the slices to help soak up the liquid.
- Place the baking dish in a larger pan and pour in enough warm water to reach halfway up the sides of the dish. Bake until golden brown and the custard is set, about 50 minutes. Sift over confectioners' sugar, if using. Cut into 9 pieces and serve with berries.
Nutrition Facts : Calories 168, Fat 4.2 grams, SaturatedFat 0.7 grams, Cholesterol 90 milligrams, Sodium 188 milligrams, Carbohydrate 28.4 grams, Fiber 2.7 grams, Protein 6.9 grams, Sugar 8.8 grams
4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY
Here's what you need: full-fat greek yogurt, gluten-free flour blend, baking powder, salt
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
- Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
- Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
- Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
- Cook each side of the flatbread until well browned.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 44 grams, Fat 0 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
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- In a another bowl or jug mix your hot water and sugar together, stirring occasionally until your sugar dissolves. Once the sugar dissolves, gently stir in your yeast. Let the yeast foam up for a few minutes.
- While the yeast is foaming up, beat together your three egg whites slightly. Mix in the oil and vinegar.
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- Prepare a French bread pan or cookie sheet by greasing and dusting with cornmeal (if desired).
- In a bowl of a heavy-duty mixer, combine the dry ingredients (including the yeast). In a small bowl, beat the egg whites, vinegar, and oil slightly with a fork. Add most of the warm water. Add these to the dry ingredients and beat on high for 3 minutes. Check after the first few seconds of mixing to see if more water is needed. The dough should be thick but not dry or forming a ball.
- Spoon into the French bread pan or onto the cookie sheet in the shape of a French loaf. If necessary, smooth the top with greased fingers. Cover and let rise about 35 minutes for rapid-rise yeast, and 60-75 minutes for regular yeast.
- Bake in a preheated 375 degree oven (Bette's recipe calls for 425 degrees, I found that too warm) for 25-30 minutes, or until nicely browned and the loaf sounds hollow when thumped.
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