Best Gluten Dairy Free Miracle Sandwich Bread Recipes

GLUTEN-FREE MULTIGRAIN MIRACLE BREAD

Gluten-Free Multigrain Miracle Bread image

It is hard to believe that something as ordinary as a loaf of bread could nearly bring tears to my eyes - But that is what happened the other night when I sliced into the loaf of fresh-baked bread I had just pulled from the oven. I can't take full credit - It's based on a recipe by a woman named Laurie on the Celiac.com forums. But this is really some stellar bread - Hands down the best gluten-free bread I've had. It stays pliable and delicious without freezing or toasting. Don't skip out on the flaxseeds, they add nutrition and texture without too much "flaxy" taste.

Provided by Whats Cooking

Categories Yeast Breads

Time 2h30m

Yield 1 loaf, 14 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or 1/4 cup arrowroot
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey or 2 tablespoons agave nectar
2 teaspoons apple cider vinegar

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.

Nutrition Facts : Calories 103.1, Fat 3.9, SaturatedFat 0.6, Cholesterol 26.6, Sodium 186.5, Carbohydrate 14.3, Fiber 1.4, Sugar 2.7, Protein 3

GLUTEN-FREE SANDWICH BREAD

Gluten-Free Sandwich Bread image

In my quest to find an edible gluten free bread, this recipe emerged. It's moist and has no cardboard texture! -Doris Kinney, Merrimack, New Hampshire

Provided by Taste of Home

Time 50m

Yield 1 loaf (16 slices).

Number Of Ingredients 10

Ingredients

1 tablespoon active dry yeast
2 tablespoons sugar
1 cup warm fat-free milk (110° to 115°)
2 large eggs, room temperature
3 tablespoons canola oil
1 teaspoon cider vinegar
2-1/2 cups gluten-free all-purpose baking flour
2-1/2 teaspoons xanthan gum
1 teaspoon unflavored gelatin
1/2 teaspoon salt

Steps:

Grease a 9x5-in. loaf pan and sprinkle with gluten-free flour; set aside., In a small bowl, dissolve yeast and sugar in warm milk. In a stand mixer with a paddle attachment, combine the eggs, oil, vinegar and yeast mixture. Gradually beat in the flour, xanthan gum, gelatin and salt. Beat on low speed for 1 minute. Beat on medium for 2 minutes. (Dough will be softer than yeast bread dough with gluten.), Transfer to prepared pan. Smooth the top with a wet spatula. Cover and let rise in a warm place until dough reaches the top of pan, about 25 minutes., Preheat oven to 375°. Bake for 20 minutes; cover loosely with foil. Bake until golden brown, 10-15 minutes longer. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 110 calories, Fat 4g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 95mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges