Gluten Dairy Free Miracle Sandwich Bread Recipes

Steps:

• In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 10 minutes (set a timer!) - NO more, NO less time. Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up!
• Using a heavy duty mixer, combine the dry ingredients.
• In a separate mixing bowl, whisk together the eggs, oil, and vinegar.
• When the yeast is done proofing, add the wet ingredients to the dry. Stir until it's a little paste-like, then add the yeast mixture. Using your mixer's low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.).
• Pour dough into a parchment lined and well greased 9 x 5" bread pan and cover with plastic wrap. Allow to rise for 45-60 minutes (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the dough is just starting to crest the top of the pan, bake for 30 minutes in a preheated 375 degrees (F) oven.
• Remove loaf from pan and allow it to cool on a wire rack.
• Enjoy it!

Steps:

• Preheat the oven to 200°F.
• Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
• Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.
• Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
• Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
• This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.

Steps:

• Have all ingredients at room temperature.
• preheat oven to "warm" to allow bread to rise.
• Combine all dry ingredients in bowl of stand mixer & whisk to combine using the paddle attachment.
• To melted margarine add honey, lemon juice or vinegar & lightly beaten eggs or egg whites.
• Add liquid ingredients to dry in mixer and slowly incorporate.
• Add warm water (should be slightly warmer than room temp.) to mixer & slowly incorporate until batter is thick. More water can be added 1 Tbsp at a time if needed to achieve the correct consistency. You should be able to see beater tracks while dough is mixing or dough is too wet. Once water is added, beat on med / hi for 3 - 5 minutes.
• While mixing prepare a 9 x 5 loaf pan by spraying with oil and lining with parchment paper.
• Scrape prepared dough in to pan and smooth top. Cover top with foil sprayed with cooking spray.
• Turn off preheated oven & allow loaf to rise for approximately 30 min., or until risen 1 inch over top of pan.
• Bake at 375 for 40 to 45 minute When done, loaf should sound hollow when tapped.
• Cool completely before slicing.

Steps:

• Mix the flours together in a large bowl. Stir in the remaining dry ingredients.
• Make a well in the center and gradually add the warm water, oil, and malt extract to form a soft dough.
• Turn out onto a lightly floured work surface and knead the dough for about 10 minutes, or until smooth and elastic.
• Return the dough to the bowl, cover with a clean, damp cloth, and leave to rise in a warm place for at least 1 1/2 hours, or until doubled in size.
• Lightly oil 2 8x4x2 inch loaf pans. Knead the dough again, knocking out the air, then divide in half.
• Shape the the dough into 2 loaves and press into the prepared pans. Cover loosely and allow to rise for 30 minutes, or until the dough reaches the tops of the pans.
• Brush each loaf with a little water and scatter over a few mixed seeds.
• Bake in a preheated oven at 425 degrees for 30-35 minutes, or until risen and golden brown. Leave in the pans for 10 minutes, then transfer to a wire rack to cool.
• If you prefer to make rolls, divide the mixture into 24 equal portions and place on a lightly greased cookie sheet. Bake for 15-20 minutes.