WONDERFUL GLUTEN FREE WHITE BREAD
Like most people with celiac, I find white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread.
Provided by Christy E.
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h50m
Yield 12
Number Of Ingredients 11
Steps:
- Grease a 9x5-inch loaf pan.
- Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
- Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
- Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.
Nutrition Facts : Calories 222.3 calories, Carbohydrate 34.2 g, Cholesterol 46.5 mg, Fat 7.6 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 1.4 g, Sodium 339.5 mg, Sugar 3.2 g
WHOLE WHEAT WILD RICE BREAD
In Manistique, Michigan, Bonnie Groh adds texture and subtle nutty flavor to homemade bread by mixing in nutritious wild rice. Moist and heartwarming, this bread makes a terrific snack or side.
Provided by Taste of Home
Time 1h
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, yeast and salt. In a small saucepan, heat the water, milk, butter and honey to 120°-130°. Add to dry ingredients; beat until smooth. Stir in the wild rice and enough remaining all-purpose flour to form a stiff dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9x5-in. loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 203mg sodium, Carbohydrate 22g carbohydrate, Fiber 2g fiber), Protein 4g protein.
EASY RICE BREAD
This bread is a little heavier than ordinary bread. But it is gluten-free and easy to make.
Provided by Lindsay Schott
Categories Bread Yeast Bread Recipes
Time 2h50m
Yield 12
Number Of Ingredients 13
Steps:
- To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined.
- Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined.
- Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter.
- Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 39.8 g, Cholesterol 47.5 mg, Fat 5.5 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 0.9 g, Sodium 362.4 mg, Sugar 5.9 g
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