Gluten Free Flax Bread Recipes

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!

Steps:

• Combine flours, flax, starches, gum, yeast, salt.
• In the mixer, combine wet ingredients, then add the dry.
• Scrape the sides, and mix on medium for 4-5 minutes.
• Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
• Bake at 350F for about 40 minutes.
• Remove from pan, cool, and slice.
• *use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.

Steps:

• In small bowl pour 1 cup very hot water over 1/2 cup oats and rice bran. Set aside. In med bowl, mix together dry ingredients and set aside. Test temperature of oats, once warm start to:.
• In stand mixer add eggs and beat for a minute, then add all the rest of the liquid ingredients and beat for another minute. Add oat mixture and dry ingredients and blend for 3 to 4 minutes. Pour into greased breadpan and let rest in warm area for 1 hour. Most of the rising takes place during baking -- don't think it's not ready! Bake for one hour at 350. It may be a little less for some ovens, but usually it's best to bake a little longer than it looks like it needs. The flax will make the top appear a little darker.

Steps:

• Mix all ingredients together really well.
• Grease a flat bottom glass bowl, dish or pan such as Pyrex or Corningware that is about 6" wide across the middle.
• Pour batter into the dish. (the batter should be about 1/2 inch thick).
• Microwave on high for 90 seconds.
• Remove and tip over onto a cooling rack.
• When cooled slice it across into 2 slices of bread about 6 inches round and 3/8" thick. It's very easy to do this even though it's fairly thin.

Steps:

• Preheat oven to 350º F.
• Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicon 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 2-3 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. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
• Bake for about 20 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 - I usually just cut it with a spatula.
• At 12 servings, each piece of bread has less than one gram of carbohydrate - .8 to be exact - plus 5 grams of fiber.