Gluten-Free Recipes for Breads



Savory Cheese Bread

April 15, 2015

Savory Cheese Bread


From Oonagh Williams of Royal Temptations Catering

Enjoy these with your favorite soup or chili. Microwave or toast to bring back the “just-cooked” taste and texture. For variation, substitute a jalapeno cheese and cilantro, some bits of ham or spicy gluten-free sausage, basil and some chopped artichokes.

Make and freeze in advance for your Super Bowl party.

Makes 6 muffin tops (mini focaccia size)

Ingredients:gluten-free cheese bread

  • 1 cup Oonagh’s Gluten-Free Flour Mix
  • ½ cup almond meal
  • ½ tsp salt
  • 2 tsp baking powder
  • ¼ tsp xanthan gum
  • ½ c fresh, shredded parmesan cheese
  • ½ c shredded Swiss or mozzarella cheese. Using parmesan and mozzarella gives a lovely, gooey interior, using parmesan and Swiss gives a moist but not gooey, stronger cheese-flavored bread.
  • 2 tbsp olive oil or melted butter
  • 2 large eggs
  • ½ cup buttermilk, ordinary milk or yogurt
  • ¼ cup green part of green onions, finely scissored.
  • Sesame seeds, poppy seeds, Italian seasoning

Directions:

1. Preheat oven to 350 degrees. Grease muffin top pan with spray.

2. Stir together flour mix, almond meal, salt, baking powder, xanthan gum and cheeses in a large bowl.

3. Stir together eggs, oil or butter and milk.

4. Stir wet mix into dry mix and stir well until no dry bits remain. The mix will seem very wet. Wait a few minutes and the mix will thicken.

5. Spray a ¼ cup measure with gluten-free cooking spray and use it to scoop batter into pans. Smooth batter with wet fingers. Sprinkle sesame seeds and poppy seeds on top for a bit of crunch and interest. You can also sprinkle Italian seasoning on top (or even top with caramelized onions).

6. Bake for 20-25 minutes. Muffin tops will rise, but won’t really dome like a regular muffin. They should be deep golden brown underneath and light gold on top. Rotate pan after 10 minutes for even baking. Once cooked, remove muffins from oven and let cool in pan for 5 minutes. Then remove to a cooling rack. If you leave muffin tops in the pan for too long, the bases will retain steam and go soft. The bottom crust will have a nice crispy edge if you remove it and let them cool.


<< Back to Recipes


PERMALINK
TAGS: BREADS


Sweet Easter Bread

April 4, 2015

Sweet Easter Bread

Gluten-Free Sweet Easter Bread


From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 1 stick (4 oz.) of soft butter
  • 4 oz. cream cheese, softened (I use “lite”)
  • ¾ cup sugar
  • 2 tsp. vanilla
  • 2 tsp. almond extract
  • Grated zest/rind of 2 medium- to large-sized oranges
  • 2 cups almond meal or almond flour
  • 2 tsp. baking powder
  • ½ tsp. finely grated fresh nutmeg – in with almond meal
  • 1 tsp. ground cardamon – in with almond meal
  • ½ tsp. salt
  • 3 large eggs
  • ¼ cup golden raisins soaked in 2 Tbsp. orange liqueur or brandy or rum (add at end of step 4)
  • ¼ cup finely chopped sliced almonds (No skin on. Add at the end of step 4.)

Directions:

1. Preheat oven to 350 degrees. Put soft butter and cream cheese in a 6-cup mixing bowl and beat until light and fluffy.

2. Beat in sugar, almond meal, baking powder, nutmeg, cardamom and salt. Depending on when you stop beating, mix will either appear as crumbs or thick dough.

3. Add vanilla and almond extract and add eggs one at a time, beating well after each addition. Once all eggs are added, beat well for 2 minutes and mix will become very fluffy.

4. Stir in orange zest, raisins with liquid, and almonds.

5. Scoop batter into greased and gluten-free floured 10” Bundt pan and level the top. Bake for 35-45 minutes. Cake will be a golden brown across the top, no cracks, softly firm and flat (not domed).

6. Remove from oven, let cool for 10 minutes, loosen sides with thin spatula and then turn out onto cooling rack to finish cooling. Don’t let it go cold in Bundt pan as sugar content will make cake stick to pan.

Tips and Alternatives:

If you use almond meal (almonds ground with skins left on) then the cake will have a speckly appearance. If you use almond flour, (skinless almonds ground), then the cake will be white.


<< Back to Recipes


PERMALINK
TAGS: BREADS


Corn Bread (Plus Egg-Free Version)

December 1, 2014

Corn Bread (Plus Egg-Free Version)


From Chef Oonagh Williams of Royal Temptations Catering

Makes about 1 1/2 lbs. total weight cooked.

Ingredients:

  • 1 cup Oonagh’s Gluten-Free Flour mix
  • 1/2 cup almond meal (or just add another 1/2 cup of gluten-free flour mix)
  • ¾ cup cornmeal
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1/2 tsp xanthan gum
  • 1 Tbsp potato flour (not potato starch; optional – makes moister bread)
  • 6 Tbsp sugar (you can reduce this amount if you find it too sweet)
  • 1 tsp vanilla (optional – add for sweet muffins and leave out for corn bread stuffing)
  • 3 large eggs
  • 2/3 cup milk (fat-free is okay; can also use buttermilk, lactose-free milk or almond milk)
  • 1 stick of butter (4 oz.) melted or ½ cup olive oil

Directions:

Gluten-Free Cornbread Stuffing

1. Preheat oven to 350 degrees.

2. Mix all the dry ingredients together.

3. In a separate bowl, whisk egg, milk, butter or oil and vanilla together.

4. Pour wet mix over dry mix and gently stir together. Don’t over work; you can use an electric mixer, but make sure to mix in all the dry bits. They don’t disappear on baking. Mix will look very wet, so let batter rest for about 2 minutes until it thickens from the baking powder and xanthan gum.

5. Pour batter into greased muffin top pans, muffin pans or 8 x 8” square pan. If you use muffin top pans, fill only halfway, then wet your fingers and spread the mix out to the edges.

6. For muffin tops and muffins: Bake for about 15-18 minutes or until bottoms are golden brown but the tops are barely colored. The muffin tops won’t mound above the pan, but will rise evenly. Each oven is different, so start checking at 12 minutes and cook longer than 15 minutes if needed.

For 8 x 8” pan: Bake for about 35 minutes until golden brown. Insert a fork or toothpick in the center to make sure the bread is cooked through.

7. Remove from oven and let cool for 10-20 minutes before removing from pans.

Tips & Alternatives:

The dairy-free versionof this tends to look very pale. It also lacks the buttery flavor. I used Earth Balance butter substitute and plain almond milk.

For egg-free: Half the recipe (to make 6 toaster muffins), then add 2+1/4 Tbsp water, 2+1/4 Tbsp extra oil and 1 Tbsp extra baking powder. You can also use egg replacer or flax seed meal to substitute the eggs.

I cut corn bread pan into 3 inch squares, cut each square in half and then toasted each side. Spread with mayo, then top with turkey and tomato for an open face sandwich. My son also approves of serving cooked bacon on top of warm cornbread as a breakfast.

To restore the ‘just out of the oven’ taste and softness, microwave or toast the bread.


<< Back to Recipes


PERMALINK
TAGS: BREADS, DAIRY-FREE, HOLIDAY


Irish Soda Bread

March 17, 2014

Irish Soda Bread


From Chef Oonagh Williams of Royal Temptations Catering

Irish Soda Bread

Ingredients:

  • 1 cup Oonagh’s Gluten-Free Flour Mix
  • 1 cup brown rice flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. xanthan gum – essential
  • 2 tsp. sugar
  • 2 Tbsp. butter
  • ¾ cup buttermilk (plus more as needed)
  • 1 + 1/4 tsp. baking soda
  • 1 Tbsp. potato flour

Directions:

  1. Preheat oven to 400 degrees.
  2. In a wide shallow bowl, mix together gluten-free flour mix, brown rice flour, baking powder, salt, xanthan gum and sugar.
  3. Rub butter into flour mix until it resembles fine breadcrumbs.
  4. Stir baking soda and potato flour into buttermilk.
  5. Stir buttermilk mix into dry mix with a wooden spoon or spatula until mix resembles a sticky dough – almost a paste, not a dry dough. Depending on the brands you use, the flour mix might suck up liquid and be quite dry, needing more of the buttermilk. Start at ¾ cup and add more. I normally have to use ¾ cup + 2 Tbsp. for this mix.
  6. Gather dough together and pat with wet hands into a roughly 6-7” round on a lined cookie sheet. Use a spatula to mark the dough into four quarters.
  7. Bake in preheated oven for 45-60 minutes. Cook until bread is well risen, hard on top and sounds hollow if you tap the bottom of the bread.
  8. Remove from oven and place on cooling rack.


<< Back to Recipes


PERMALINK
TAGS: BREADS


Cornbread with Honey and Thyme

November 4, 2013

Cornbread with Honey and Thyme


From Jackie Ourman of C.A.F.E.

Cornbread

Ingredients:

Cornbread:

  • 1 ¼ cup ground cornmeal
  • ¾ cup gluten-free flour blend
  • ¼ cup granulated sugar
  • 1 tsp. kosher salt
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • cup whole milk
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 1 stick butter, melted
  • 3 sprigs thyme, leaves removed, plus additional for garnish
  • 2 Tbsp. honey

Honey Butter:

  • 1 stick butter
  • ¼ cup honey

Directions:

Cornbread:

  1. Heat oven to 425 degrees and place a 10-inch cast iron skillet inside to heat it while you prepare the batter
  2. Melt butter in a small saucepan
  3. Whisk together cornmeal, gluten-free flour blend, salt, baking powder and baking soda in a large bowl.
  4. Whisk all remaining items into the bowl, reserving about 1 Tbsp. of butter for the skillet.
  5. Carefully remove the hot skillet from the oven and reduce oven temperature to 375 degrees.
  6. Coat the bottom and sides of the hot skillet with the remaining butter.
  7. Pour the batter into the skillet and place it in the center of the oven.
  8. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.
  9. Allow to cool for 10 to 15 minutes and serve.

Honey Butter:

  1. Whip together butter and honey and keep at room temperature until ready to serve. Store any remaining in the refrigerator.


<< Back to Recipes


PERMALINK
TAGS: BREADS


Gluten-Free Irish Soda Bread (Version 2012)

May 5, 2012

Gluten-Free Irish Soda Bread (Version 2012)


From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 1 cup Oonagh’s Gluten-Free Flour Mix
  • 1 cup brown rice flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. xanthan gum – essential
  • 2 tsp. sugar
  • 2 Tbsp. butter
  • ¾ cup buttermilk (plus more as needed)
  • 1 + 1/4 tsp. baking soda
  • 1 Tbsp. potato flour

Directions:

1. Preheat oven to 400 degrees.

2. In a wide shallow bowl, mix together gluten-free flour mix, brown rice flour, baking powder, salt, xanthan gum and sugar.

3. Rub butter into flour mix until it resembles fine breadcrumbs.

4. Stir baking soda and potato flour into buttermilk.

5. Stir buttermilk mix into dry mix with a wooden spoon or spatula until mix resembles a sticky dough – almost a paste, not a dry dough. Depending on the brands you use, the flour mix might suck up liquid and be quite dry, needing more of the buttermilk. Start at ¾ cup and add more. I normally have to use ¾ cup + 2 Tbsp. for this mix.

6. Gather dough together and pat with wet hands into a roughly 6-7” round on a lined cookie sheet. Use a spatula to mark the dough into four quarters.

7. Bake in preheated oven for 45-60 minutes. Cook until bread is well risen, hard on top and sounds hollow if you tap the bottom of the bread.

8. Remove from oven and place on cooling rack.

Tips and Alternatives:

This recipe can also be scooped into scones. The scones are great with soups and portable for school or work.


<< Back to Recipes


PERMALINK
TAGS: BREADS


Homemade Croutons

June 6, 2011

Homemade Croutons



Rudi's Gluten-Free Bakery logo


Courtesy of Rudi’s Gluten-Free Bakery


Ingredients:

Salad with gluten-free croutons

  • 1 package of Rudi’s Gluten-Free Multigrain Hamburger Buns
  • Olive oil or melted butter
  • Dried herbs or seasonings (i.e. basil, oregano, garlic powder)
  • Parchment paper

Directions:

1. Preheat oven to 375 degrees.

2. Cube the buns and place on a lined baking sheet.

3. Drizzle olive oil or melted butter over the cubes and sprinkle dried herbs on top. Toss lightly to coat.

4. Place baking sheet in oven and toast cubes for 15 minutes until lightly golden.

5. Use croutons to top your favorite soup or salad.

Note: This recipe is a great use for leftover buns. Buns can also be cut into smaller cubes to use in your favorite stuffing recipe.

*The voting stage of Rudi’s Unbelievably Good Gluten-Free Recipe Contest ends June 6. Vote now and get the chance to win prizes.*


<< Back to Recipes


PERMALINK
TAGS: APPETIZERS/SNACKS, BREADS


Wonder Buns

May 16, 2011

Wonder Buns


From Linda Simon, RD, of Kitchen Therapy

Makes one 3 1/2-inch bun

Ingredients:

  • 1 large egg Gluten-Free Sandwich bun
  • ¾ teaspoon molasses
  • 2 tablespoons sorghum flour
  • 1 tablespoon almond meal
  • 1 tablespoon ground flax seed
  • ½ teaspoon baking powder
  • ½ teaspoon cocoa powder
  • a pinch of salt, optional
  • 1 teaspoon sesame seeds

Directions:

1. In a small bowl, beat the egg and molasses with a fork, for about a minute.

2. In another small bowl, add the sorghum flour, almond meal, ground flax seed, baking powder, and cocoa powder. Add a pinch of salt if you like. Make sure everything is thoroughly mixed so you do not see little balls of cocoa or bitter baking soda.

3. Add the eggs to the dry ingredients, stir until smooth.

4. Oil a 10 oz Pyrex custard cup and sprinkle sesame seeds on the bottom and sides.

5. Pour the batter into the cup. Top with more sesame seeds.

6. Microwave for 90 seconds.That’s it! A ready to eat, tasty bun.

Try this recipe using different flours and seeds. Or, add herbs or cheese. Cinnamon and raisins also make tasty additions.

See a video demonstration of this recipe here.


<< Back to Recipes


PERMALINK
TAGS: BREADS


Zucchini Bread with Walnuts

August 16, 2010

Zucchini Bread with Walnuts


From Jenny Manseau, of



Creatively Cooking Gluten-Free

Wet Ingredients:

Gluten-Free Zucchini Bread with Walnuts

  • 1 cup zucchini, finely chopped (washed but not peeled)
  • 2 egg
  • 1⁄2 cup canola oil
  • 1 teaspoon gluten-free vanilla

Dry Ingredients:

  • 1⁄2 cup white rice flour
  • 1⁄2 cup sweet rice flour
  • 1⁄4 cup corn starch
  • 2 Tablespoons tapioca starch
  • 1⁄2 teaspoon xanthan gum
  • 1 cup sugar
  • 3⁄4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 cup chopped walnuts
  • Zest from one small lemon
  • Glaze:
  • 1 Tablespoon powdered sugar
  • 1⁄2 teaspoon lemon juice
  • Instructions

Directions:
Combine wet ingredients and mix well. Set aside.
In a large bowl, combine dry ingredients and mix well.
Add wet ingredient mix to dry ingredient mix. Stir until blended well. Grease a loaf pan and put mixture in pan. Bake at 325 ° for 1 hour or until toothpick comes out clean. Remove from oven and let cool for a few minutes. Prepare glaze. Remove bread from pan and drizzle with glaze. Let cool.


<< Back to Recipes


PERMALINK
TAGS: APPETIZERS/SNACKS, BREADS


Brown Bread Recipe

November 3, 2009

Brown Bread Recipe


from Gluten Free Mom, by Jamie Eppenauer

This is the recipe that satisfied all of our criteria in the search for a great gluten free bread:

  1. Easy enough for me, and hopefully the Gluten Free Kid at some point, to make it once a week. (This recipe rises very quickly making it easy to add into our weekly schedule).
  2. Somewhat nutritious – no white rice flour with a bunch of starch.If I am going to make homemade bread, I want it to have some health benefits. That is why I added the rice bran for added fiber.
  3. It has to taste good!!
  4. It needed to be moist – no more dry bread!
  5. When sliced, it needs to be sturdy enough to stand up in the lunch box challenge.
  • 1 ¼ cup milk or almond milk
  • 1 T sugar
  • 1 package yeast
  • ¾ cup brown rice flour
  • ¼ cup sorghum flour
  • 1 cup potato starch
  • ½ cup tapioca flour
  • ½ cup rice bran (you can substitute ground flax seed)
  • 1 ¼ t xanthan gum
  • 1 ¼ t guar gum (if you do not have guar gum you can use an additional 1 1/4 t xanthan gum)
  • 2 T brown sugar
  • 3 eggs
  • 3 T canola oil
  • 2 t cider vinegar
  • 2 T honey
  • 1 T 100% apple juice

Lightly spray a 9 x 5 inch loaf pan with cooking spray and dust with rice flour.

Prepare a Warm place for Bread to Rise:
I have found that my oven is a great place for bread to rise. When I start making the bread, I turn my oven on to its lowest setting. For my oven it is 135 degrees. As soon as the oven preheats to this temperature, turn it off. By the time everything is mixed together and in the bread pan, the oven is at a perfect temperature for the bread to rise. Caution – be careful with this procedure. If you put your dough in a place that is too warm, it will cook and not rise.

Proof the Yeast:
The thought of proofing yeast was overwhelming to me at first. Before going gluten free, I was “challenged” in the cooking department and as such, had never even considered the idea of making bread and proofing my own yeast. But for you first timers, it really is not that scary.

The most important part is getting the liquid to the right temperature. I have found that the easiest way to do this is to fill a two cup glass measuring cup with 1 ¼ milk and microwave it. After experimenting with my microwave a few times, I have found that 55 seconds gets me the perfect temperature of around 110 – 115 degrees F. Once you figure this out, you never have to worry about checking the temp again.

Warm up the milk, add 1 T sugar and then sprinkle the yeast on top and give it a quick stir. Let it sit for 5 to 10 minutes. If it is working properly, you will get a tanish foam on top of the liquid.

While yeast is proofing, thoroughly mix together the dry ingredients. The idea is to get all of the different gluten free flours to mix together in such a way that they become one flour. Some recommend sifting the flour to achieve this. I have adopted Donna Washburn’s method in The 125 Best Gluten-Free Recipes Simply add all of the dry ingredients into a large gallon size freezer bag. Shake the bag around to mix the flours together. Mixing them all together with a whisk also works well.

Once the dry ingredients are well mixed, add to bowl on your stand mixer.

In a separate bowl, mix together the 3 eggs lightly beaten, oil, vinegar and honey. Mix well then stir in the apple juice.

To the dry ingredients, add the wet mixture and then quickly add the proofed yeast. Mix until blended, stopping to scrape the sides of the bowl. Beat at high for 4 minutes. Don’t be surprised if the dough does not resemble your idea of wheat bread dough. It will be just a little thicker than cake batter.

Spoon into the prepared baking pan, spray a piece of saran wrap with cooking spray and lightly cover. Put in a warm place (around 75 degrees) to rise.

Please note that this bread rises very rapidly. Thirty minutes is generally all it takes. Only let it rise to the top of the bread pan or the bread will lose its strength and not be strong enough for sandwiches.

Once it has risen to the top of the bread pan, remove the saran wrap and bake at 350 degrees for 40 minutes or until an internal temp of 200 degrees is reached.

Let cool in the pan for 10 minutes, then let cool on a bread rack. This bread is super moist so if the sides and bottom of the bread seem “wet” simply turn the bread on its top to rest and the sides and bottom will dry out nicely.

For many more delicious recipes like this one visit Gluten Free Mom


<< Back to Recipes


PERMALINK
TAGS: BREADS