EASY GLUTEN-FREE BREAD RECIPE - FOR AN OVEN OR BREAD MACHINE!
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
GLUTEN-FREE BANANA BREAD - EASY ONE BOWL RECIPE!
Tender Gluten-Free Banana Bread that's easy to mix up and only takes one-bowl to make. Use your overripe bananas to bake up this quick and simple gluten-free banana bread recipe.
Provided by Chrystal
Total Time 1 hours
Prep Time 5 minutes
Cook Time 55 minutes
Yield 1
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C). Grease a 9X5 metal loaf pan; set aside.
- In a large mixing bowl mix mashed banana, oil, yogurt (or additional oil or butter), sugar, eggs, and vanilla and whisk until smooth.
- Add flour, baking powder, baking soda, and salt. Stir until combined.
- If desired, fold in chocolate chips.
- Pour batter into the prepared loaf pan and tap it on the counter a few times until it's level.
- Bake for 55-65 minutes or until cooked through and a toothpick inserted in the center comes out clean.
- Let cool completely before slicing.
- Store in an airtight container at room temperature for up to three days.
Nutrition Facts : Calories 165 calories, CarbohydrateContent 26 grams carbohydrates, CholesterolContent 24 milligrams cholesterol, FatContent 5 grams fat, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1 loaf, SodiumContent 131 grams sodium, SugarContent 13 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat
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