Brown Rice Bread

Wheat Free Bread Recipe

Attempt this wheat free Brown Rice Bread

Earthy colored Rice Bread Ingredients:

1-3/4 cup plain sustained soymilk

1 egg and 1 egg white

1/3 cup date sugar or natural raw sweetener

1 teaspoon salt

1-1/2 cup earthy colored rice flour

1/2 cup soy or bean flour

1/2 cup potato starch flour

1/2 cup custard flour

3 teaspoon thickener

3-1/2 teaspoon yeast

Earthy colored Rice Bread Directions:

Place fixings into machine all together recorded, regardless of whether your machine determines in any case. For this batter to blend sufficiently, the fluid fixings should go in first. The yeast ought to go in last.

On the off chance that your machine has a yeast distributor, don't utilize it. All things being equal, sprinkle yeast on top of dry fixings not long before you start the machine. Set the machine to the mixture setting.

While mixture is blending for initial 5 to 10 minutes, verify that the dry fixings are blending in well. On the off chance that not, help the machine along by scratching the sides with an elastic spatula. At the point when batter is

gotten done, transform out into a 8 x 4-inch delicately lubed skillet. Mixture will be tacky. Smooth the highest point of the mixture all that can be expected.

Heat at 375 degrees for 50 to an hour. Check after initial 15 minutes. Assuming that top is adequately seared, cover with tin foil and prepare. Whenever bread is done, turn out onto wire rack to

cool prior to wrapping. What's more, the wheat free bread is prepared to serve....enjoy !

Brown Rice Bread VIDEO

Bagels - wheat free recipe

Bagels - wheat free bread recipe...try this one...a nice one !

INGREDIENTS

• 130 g tapioca flour
• 140 g rice flour
• 1 tbsp sugar
• 2 tbsp dry milk powder
• 1¾ tsp xanthan gum
• 1 tsp salt
• 100 ml warm water
• 1 tbsp dried yeast
• 2 tbsp low fat spread, margarine or butter
• 50 ml hot water
• 2 large egg whites
• 1 tsp sugar for bagel coating
• rice flour for dusting and hands

INSTRUCTIONS
Place the rice flour, tapioca flour, dry milk powder, xanthan gum, salt and sugar in a mixer or food processor.
2. Dissolve the low fat spread in the hot water, stirring well to dissolve completely.

3. In a separate bowl containing the warm water stir in the sugar, until dissolved. Then sprinkle the yeast on top and leave for a few minutes to foam.

4. Return to the dry ingredients and blend them together with the mixer on a low setting. Pour in the dissolved fat in hot water and mix together, they will not mix very well at the
moment.

5. Add the egg whites and the yeast mixture to the bowl and again on a low setting mix together.

6. By now the ingredients should have all mixed together thoroughly, and the dough will be thick, so that it will hold a shape. If not thick enough add a little more rice flour, mix and check the consistency again. If the mix is too thick then add small amounts of water until the consistency appears to be correct and will hold a shape.

7. Set the mixer onto a high setting and beat for 4 - 5 minutes. If making these bagels by hand beating with a wooden spoon this is where the calories get burnt!

8. Prepare baking sheets by either lining with baking sheets or parchment, or lightly spraying with oil and dusting with rice flour.

9. Divide the bagel mix into 8 equals portions, or 6 for slightly larger ones. Ensuring that you keep your hands either greased or floured (with rice flour), roll the portions into balls then flatten them slightly and poke a hole in the centre and widen it. You will need to make the hole quite wide or it will close up 

10. Put the bagels on the baking sheets and loosely cover with plastic, leave in a warm place until they have doubled in size. Approximately 30 - 60 minutes depending on the yeast type used.

11. Bagels traditionally have a slightly crisp shiny coating. This is accomplished by bringing a saucepan of water to the boil and dissolving 1 tsp of sugar in it. When the water is on a rolling boil gently drop a bagel into it, after 30 seconds carefully turn the bagel over, after another 30
seconds remove the bagel using a draining spoon and place onto the baking sheet.

12. When all the bagels have been boiled in the sugar water put the bagels into the oven and bake for 20 - 22 minutes, depending on size. The smell while they are cooking is fabulous.
These bagels are at their very best when they have slightly cooled from the oven. Still warm and yeasty the outside is crisp and the inside soft and chewy, just like a real bagel should be. Absolutely wonderful with smoked salmon and thick cream cheese, or simply unadulterated. The wheatfree bread recipe is ready to serve. Nice one !

Bagels - wheat free recipe VIDEO

Gluten Free Bread

Gluten Wheat Free Bread Recipe

Ingredients

* 1 ts Granulated Sugar
* 1/2 c Warm Water; (110-F degrees)
* 1 tb Dry Yeast
* 1 c Water
* 2 tb Minute Tapioca
* 2 c Whole Bean Flour
* 1/4 c Cornstarch
* 2 ts Gluten-free Baking Powder
* 1 ts Salt
* 1 ts Poppy Seeds
* Non-Stick Cooking Spray and


INSTRUCTIONS
Thousands of people world-wide are allergic to gluten in food and have found that their health and fitness improve dramatically when they avoid foods containing gluten from wheat, oats, rye, and barley. So whats a gluten? Its basically the stuff that makes bread sticky, and it predominately comes from the grain chaff contained in most flours. Specifically, its a generic term for the water-insoluble proteins found in all cereal grains. Only glutens found in wheat, rye, oats, and barley are known to damage the intestine of those with celiac disease, the most common manifestation of a gluten-base allergy, and it tends to run in the family.
Pre-heat oven to 400-F degrees. Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal.
Reserve.
In a small bowl, dissolve the sugar in warm water.
Sprinkle yeast over top and set aside to proof. Stir well.
In a small saucepan, combine 1 cup water and tapioca.
Bring to a boil and cook for 1 to 2 minutes, until thickened and clear. In a large mixing bowl, sift together bean flour, cornstarch, baking powder, and salt. Whisk together the tapioca and raised yeast.
Stir mixture into dry ingredients. Beat until smooth and set aside for 10 minutes. Knead until soft, about 10 minutes, and turn into prepared loaf pan. Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. Remove loaf from pan and cool on a wire rack. May freeze in an air-tight container for 30 days. The wheat free bread recipe is ready ....Slice to serve. Enjoy the Gluten Free Bread !
brown-and-white-rice-bread recipe.

Gluten Free Bread Video :

Wheat Free Bread Recipe Variations

Wheat Free Bread Recipe Variations

WHEAT FREE BREAD RECIPE INGREDIENTS:

* 1 part wet: 2 parts dry ingredients
* at least 1 teaspoon yeast: 1 cup water
* ¼ teaspoon salt: 1 cup flour

WHEAT FREE BREAD RECIPE INSTRUCTIONS
Flour substitutes may include rice, oat, spelt, rye, barley, quinoa, millet, corn, kamut, amaranth, buckwheat or pea flour, or ground nuts such as almonds or walnuts.

Do not add any fat or egg until after the yeast is working and is frothy. Cottage cheese or ricotta cheese may be substituted for some of the wet ingredients, too.

For a sweet loaf use more sugar, honey, molasses, or golden syrup, remembering that except for the sugar, these are wet ingredients too.

To vary the flavour of the bread, mash a couple of bananas, or add grated carrots or pumpkin to the mix. An apple and finely chopped onion mix is delicious with cheese. Add an extra teaspoon of yeast to help these rise. Dried fruit makes a good sweetener. Nuts and seeds make the loaf crunchy. Cinnamon, cloves, ginger or any other spices can also be added according to taste. Cool. Enjoy the Wheat Free Bread Recipe Variations..!!

Wheat Free Bread Recipe Variations Video

BANANA BREAD PUDDING

BANANA BREAD PUDDING..a nice wheatfree bread recipe to try !

INGREDIENTS

• 3 eggs
• 1 loaf day old Italian or wheatfree French bread
• 1 scant cup sugar
• 1 quart milk or half and half
• 1 1/2 tablespoons vanilla
• 1/2 teaspoon freshly grated nutmeg
• 4 large ripe bananas, mashed
• 1 teaspoon cinnamon, divided in half
• 1 cup raisins
• 2 tablespoons dark rum or banana liqueur
• 1/2 teaspoon fresh, finely grated ginger root

INSTRUCTIONS
Put the raisins in the rum or liqueur, and warm briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes. Stir in 1/2 teaspoon cinnamon and mix well.
Cube the loaf of bread, put it in a bowl with the milk and allow to stand for an hour.
Meanwhile, in a separate bowl, beat together the eggs, sugar, vanilla, and remaining spices. Mash the bananas and combine all ingredients together.
Turn out into a lightly greased 10X12 or 9X13 inch baking dish and bake at 325 degrees for 70-75 minutes or until edges are golden and toothpick inserted in center comes out nearly clean (same test as for cakes).
Cool and serve with whipped cream or banana sauce below.
Optional Banana Liqueur Sauce:

• 1 banana sliced
• 1 tablespoon butter
• 1 tablespoon banana liquor
• 1 tablespoon sugar

Saute sliced banana in butter over high heat for 2 minutes, add sugar and liqueur and remove from heat. Stir well and serve over banana pudding. Top with whipped cream. The wheatfree bread recipe of banana is ready to serve...enjoy it ! Nice one!

Spelt Hamburger Buns

Spelt Hamburger Buns
Wheat Free Bread Recipe

This recipe is a basic spelt dough that can be used for bread, dinner rolls or hamburger buns.

Ingredients:
1/2 cup apple juice concentrate thawed and warmed to 115-120 degrees

2-1/2 cups warm water (115-120 degrees)
2 packages quick-rise yeast
2 teaspoons salt
8 cups spelt flour (have extra flour handy in case more is needed)

1/4 cup oil

Directions:
Combine the warm water, apple juice concentrate and yeast in a large bowl. Let stand for about 10 minutes or until foamy. Add 4 cups of the flour and beat with electric beater on medium speed for 7-10 minutes. (During the beating the gluten forms long strands in the dough and forms the dough into a cohesive ball that begins to climb the beaters. Discard beaters and continue recipe using a spoon.)

Beat in oil and salt. Stir in another 1-2 cups of flour, until dough reaches a consistency you can handle. Put the dough on a board floured with a cup of the remaining flour. Knead 10 minutes,
replenishing the flour on the board as needed. Let the dough absorb enough flour to make it firm and elastic.

Put the dough in a large oiled bowl and turn it over once so the top gets oiled too. Cover bowl and let the dough rise in a warm place (free of drafts) until it doubles in size, about 30-60
minutes. Punch down the dough and shape it into balls (number of balls will depend on desired size) and place them on oiled baking sheets. Let them rise until they double in size, about 20 minutes.

Bake at 375-degrees for 20-25 minutes. Remove rolls immediately from baking sheets with a spatula.'
For bread baking: After first rise punch down dough and shape it into three loaves. Put each loaf into an 8 x 4 inch loaf pan. Set aside to rise again until nearly double, about 45 minutes. Bake at
375-degrees for 40-45 minutes. Immediately run a knife around the edges of the pans and remove loaves from pans. This Wheat Free Bread Recipe makes nine buns.. hmmm so yummy

BREAD PUDDING

BREAD PUDDING .......try this nice wheatfree bread recipe...a great one!

INGREDIENTS

• 2 cups milk
• 1 cup bread
• 2 eggs
• 2 Tablespoons sugar
• 1/4 cup sugar
• lemon flavoring
• grated lemon rind

INSTRUCTIONS
Remove crusts from bread. Pour milk over soft bread. Allow to stand until soft, about 30 minutes.Separate eggs.
Add egg yolks, slightly beaten, 2 Tablespoons sugar, and grated rind of 1 lemon.
Pour into buttered baking dish and set in pan of water to bake until it sets.
Beat egg whites until stiff, gradually adding scant 1/4 cup sugar while beating, and a dash of lemon extract, lemoncello, or lemon juice (whatever you have). Spread the egg white mixture out on top of the pudding while still warm, then return to oven until slightly golden brown.
Cool, and just before serving add a spoon of tart jelly in the center of the meringue of each serving. The wheatfree bread recipe of pudding is ready for feasts...enjoy !