EASY GLUTEN-FREE BREAD RECIPE - FOR AN OVEN OR BREAD MACHI…
A homemade gluten-free bread recipe that's simple to make, dairy-free, and bakes into the best gluten-free bread. Make your next lunch with this easy gluten-free sandwich bread.
Provided by Chrystal
Total Time 2 hours 35 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 1
Number Of Ingredients 14
Steps:
- Line a 8-inch x 5-inch metal loaf pan with parchment paper and spray it with cooking spray; set it aside.
- Add the sugar and yeast to your warm water (95-110 degrees F) and stir; set it aside for 5-10 minutes but no longer.
- While your yeast is proofing, in the bowl of a stand mixer fitted with the paddle attachment, add the flours, flax seed meal, xanthan gum, baking powder, and salt. Turn your mixer to low and mix just until combined.
- With the mixer still going, add the oil, egg whites, vinegar, and proofed yeast mixture.
- Turn the mixer to a medium speed and mix for an additional 2 minutes. The dough will be thick and sticky.
- Using a rubber spatula, add the dough to your prepared loaf pan making sure to fill in the corners of the pan and level the top. Wet your fingers and smooth the top.
- Cover the dough with a lightly oiled piece of plastic wrap and allow it to rise in a warm place for 45 to 60 minutes, or until it has risen slightly above the loaf pan.
- When the dough is near the top of the pan, preheat your oven to 350°F.
- Remove the plastic wrap and bake for 60 – 65 minutes. Half way through baking, cover the bread loaf with a piece of foil to keep it from over-browning.
- Remove the loaf from the oven and let cool completely before slicing.
- Slice the entire loaf and store in a container at room temperature for up to 4 days or in the freezer for up to a month.
Nutrition Facts : Calories 162 calories, CarbohydrateContent 27 grams carbohydrates, CholesterolContent 35 milligrams cholesterol, FatContent 5 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1 slice, SodiumContent 185 grams sodium, SugarContent 2 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat
RIDICULOUSLY EASY BANANA BREAD - INSPIRED TASTE
For the best, most flavorful homemade banana bread, the bananas need to be ripe — overripe, brown and speckled is even better. Nuts and chocolate chips are completely optional for this. A note on pan size: We use a 8 1/2- by 4 1/2-inch loaf pan; if you only have a 9- by 5-inch pan, start checking for doneness 5 to 10 minutes earlier.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield Makes 1 loaf, approximately 10 slices
Number Of Ingredients 11
Steps:
- Center a rack in the oven and heat to 350 degrees F. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan.
- Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other.
- Whisk the flour, baking soda, salt, and cinnamon together, set aside. In the bottom of a medium bowl, mash bananas into a chunky paste. Whisk the melted butter, brown sugar, eggs and vanilla into the bananas until blended.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in nuts and/or chocolate chips.
- Pour batter into the pan and smooth the top. Bake 55 to 75 minutes, or until a knife inserted into the center of the bread comes out clean.
- After 30 minutes in the oven, check the bread for color. If it looks like it is browning too quickly, loosely cover with aluminum foil.
- When the bread is done, transfer it, in the pan, to a wire rack to cool for 5 minutes. Unmold the bread and place right side up on the rack. Cool completely.
Nutrition Facts : ServingSize 1 slice, Calories 258, ProteinContent 4 g, CarbohydrateContent 39 g, FiberContent 1 g, SugarContent 20 g, FatContent 10 g, SaturatedFatContent 6 g, CholesterolContent 61 mg
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