GLUTEN FREE OATMEAL FLAX BREAD
Finally a GF bread that tastes good! After months of testing, this recipe has replaced all bread in our household. Makes great sandwiches. The pumpkin and flax meal help to give the bread a look and texture that is closer to whole grain bread.
Provided by oldworldtile
Categories Yeast Breads
Time 2h15m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 54.5, Fat 4, SaturatedFat 1.8, Cholesterol 26.4, Sodium 156, Carbohydrate 3.6, Fiber 1.3, Sugar 1.6, Protein 1.8
GLUTEN-FREE PUMPKIN-FLAX SEED BREAD
A moist, flourless treat that comes together in minutes. A delicious way to incorporate healthy omega-3 fatty acids, protein, and fiber into your diet! The pumpkin is subtle, lends a touch of sweetness, and replaces oil in the recipe. Toasted with butter makes a winning breakfast! Feel free to make this savory by replacing the pumpkin with 1/4 cup oil, omitting the honey, and adding rosemary, garlic, sun dried tomatoes, parmesan cheese etc.
Provided by Mirby
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk flax seed and baking powder together in a large bowl; add eggs and beat until smooth. Beat pumpkin, water, honey, salt, vanilla extract, and cinnamon into flax mixture until batter is smooth. Pour batter into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 20 minutes.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 12.5 g, Cholesterol 77.5 mg, Fat 10 g, Fiber 5.6 g, Protein 6.2 g, SaturatedFat 1.3 g, Sodium 216.5 mg, Sugar 6.6 g
L - C GLUTEN FREE BASIC FLAX MEAL FOCACCIA BREAD
From Laura Dolson,Your Guide to Low Carb Diets on About.com. "I call this "focaccia" because it is baked in that style - flat on a sheet pan, and then cut up into whatever sized pieces you want. It works for toast, sandwiches, and other bready uses. It is "rough" in texture like heavy whole grain breads. Since it isn't made with wheat, it doesn't have the same kind of grain as wheat breads, but the carb in flax is almost all fiber. Flax is very useful on a low carb diet, as well as being amazingly good for you."
Provided by Nana Lee
Categories Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 183.5, Fat 15.9, SaturatedFat 2.1, Cholesterol 77.5, Sodium 320, Carbohydrate 5.8, Fiber 5.1, Sugar 0.4, Protein 6
GLUTEN-FREE FLAX BREAD
My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at http://laurie.ecrater.com
Provided by Laurie150
Categories Yeast Breads
Time 2h40m
Yield 1 loaf, 12-18 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 94.2, Fat 4.1, SaturatedFat 0.7, Cholesterol 31, Sodium 220.4, Carbohydrate 11.9, Fiber 1.2, Sugar 3.2, Protein 2.8
GLUTEN FREE 90 SECOND FLAX BREAD
I used the South Beach Muffin recipe as a base and came up with this variation. It can be used for toast or sandwiches. I like this bread because it's fast and easy. It tastes like a hearty whole grain bread without the gluten and you can make only as much as you need.
Provided by happydaykg
Categories Breads
Time 6m
Yield 2 slices, 1 serving(s)
Number Of Ingredients 6
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.
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