EASY MAPLE WHEAT BREAD RECIPE

EASY MAPLE WHEAT BREAD RECIPE
A nice wheat free bread recipe to try !
Ingredients:

* 2 (.25 ounce) packages active dry yeast
* 3 cups warm water
* 2/3 cup maple syrup, divided
* 5 cups all-purpose flour
* 3 T. canola oil or olive oil

* 2 cups whole wheat flour, plus more if needed
* 1 T. sea salt


INSTRUCTIONS:

1. In a large mixing bowl, mix together the warm water and active dry yeast, gently agitate with a wooden spoon, and then let the mixture rest for several minutes, or until small bubbles appear on the surface of the water (if this does not happen, your yeast is no longer "active," and you should discard, use fresh yeast, and try again). Add 1/3 cup of the maple syrup and the 5 cups of all-purpose flour, mixing until just combined. Cover with a clean dishtowel and let the dough rest in a warm place for 30 minutes, or until risen and bubbly.

2. Add the remaining 1/3 cup maple syrup, oil, and salt. Add the whole wheat flour 1/2 cup at a time. Lightly flour a clean surface with additional whole wheat flour, and knead the loaf with your hands, adding whole wheat flour as needed, until the dough is sticky but pulls away from your hands without tearing. Place in a lightly greased bowl, turning the loaf to coat, cover the bowl with a dish towel, and let the dough rise for about 1 hour-1 hour and 30 minutes, or until doubled.

3. Preheat the oven to 350. Lightly oil three 9"x5" loaf pans.

4. Punch down the dough, turn out onto a clean unfloured surface and divide into three bread loaves. Knead each slightly, then place into the prepared loaf pans. Cover loosely with a dish towel, and let rise in a warm place for an additional 20-30 minutes, or until the bread loaves have risen about the pans by about 1/2 inch -1 inch.

5. Bake in the preheated oven for 25-35 minutes, or until lightly golden brown. Cool for about 10 minutes in the pans, then transfer to a wire cooling rack to cool completely. The wheat free bread recipe maple is ready.. enjoy it warm..

BREADED VEAL CUTLETS

BREADED VEAL CUTLETS ....a nice wheat free bread recipe to try ! Nice !

INGREDIENTS

• 1/2 cup olive oil
• 1 1/2 lbs veal cutlets
• 1 tablespoon butter (optional)
• 5 cloves garlic
• 1/4 teaspoon paprika
• 1/2 cup dry bread crumbs
• 1/4 cup fresh parsley, finely minced
• 3 tablespoons Parmesan cheese, freshly grated
• 1 egg
• salt and pepper, to taste

Sauce:

• 2-3 cloves garlic, minced
• 1 onion, chopped
• 1 green pepper, choppped (optional)
• a few tablespoons fresh basil and oregano, minced
• 1 quart pasta sauce

INSTRUCTIONS
Purchase slices of veal from the leg which have been cut one-half inch thick. Recently, supermarkets have been slicing veal cutlets more thinly (1/4" thick or less) which is not the traditional method, which gives more substance to the cutlets.
Combine bread crumbs and Parmesan cheese in a shallow bowl (for dredging). If desired, a pinch of oregano, parsley, rosemary, and basil may be added to season the breadcrumbs, but only use a pinch, and be sure that these are finely minced (a food processor can be put to good advantage). Fresh herbs are preferred.

Very finely mince 1 clove garlic and the parsley together; mash together with the side of the knife or cleaver with a pinch of coarse salt. Add this to 1 egg which has been beaten with 1
tablespoon cold water. Sprinkle Parmesan cheese over the egg mixture. Stir to combine in a shallow bowl, for dipping.
In a large skillet, heat the oil, and butter (optional) with the remaining whole cloves of garlic. Turn the garlic cloves so that they take on color evenly, but do not allow to brown. Mash the
cloves into the oil using the tines of a fork when they become toasted, then remove.

Pat the veal dry using a paper towel so that the coatings will stick. Season the veal with salt, pepper, and paprika. Dip each piece of veal into the seasoned bread crumbs coating both sides
well. Dip into the egg mixture. Roll in the bread crumbs a second time.

Pan fry the veal cutlets in the olive oil, carefully turning once, until well browned on both sides.
over and continue cooking over low heat until thoroughly cooked and tenderized, which can take 30-40 minutes.

Sauce:
Halfway through the cooking time (around 20 minutes) add:

• 2-3 cloves of minced garlic
• 1 chopped onion
• 1 green pepper (optional)
• 3-4 sprigs of fresh basil
• 2-3 branches oregano

to the oil; stir in 1 quart of pasta sauce after a few minutes of sautéing the herbs. Simmer over low heat until veal is tender, making sure veal is covered with sauce.
Serve over pasta, sprinkled with freshly grated Parmesan or Romano cheese and garnished with fresh basil. Or place veal in a casserole and sprinkle with slices of fresh mozzarella and Parmesan or Provolone and heat until cheese melts before serving with pasta or in sub sandwiches. The wheat free bread recipe is ready to serve.....enjoy!

Almond and Rice Flour Bread

Almond and Rice Flour Bread

Wheat Free Bread Recipe

Ingredients:

• 1-1/2 cup brown rice flour
• 1/2 cup whole almonds, with skins
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 3 teaspoons poppy seeds
• 1/2 cup plain low-fat yogurt
• 1 large egg white white
• 1/2 cup water
• 1 large whole egg
• 2 tablespoons vegetable oil

Directions:
Preheat oven to 350-degrees. Oil an 8 x 4 inch loaf pan.

Place almonds and 1/2 cup of the flour in bowl of a food processor and grind until a fine meal is formed. The flour will prevent the nuts from turning oily. Add remaining rice flour, the baking powder, salt and 2 teaspoons of the poppy seeds; process briefly.

Combine yogurt, water, whole egg, egg white and oil in a 2-cup measuring cup. With processor motor running, pour liquid ingredients through feed tube over flour mixture, processing just long enough to mix.

Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after several hours, or the next day).The wheat free rice flour bread is ready for feast, great !

Savoury Wheat-Free Bread

Savoury Wheat-Free Bread 

Wheat Free Bread Recipe Ingredients:
* 1 cup warm vegetable water (left over from steaming vegetables)

* 1 teaspoon honey
* 1 tablespoon active dried yeast
* 1 apple, peeled and grated
* ½ onion finely chopped

* 1 cup brown rice flour
* ½ teaspoon dried herbs, or 1 tablespoon fresh herbs, such as parsley
* 1 cup rolled oats
* ¼ cup quinoa flakes
* ¼ cup ground almonds
* 1 egg

* salt to taste, ½ to 1 teaspoon
* 2 tablespoons olive oil

Wheat Free Bread Recipe Instructions
1. Dissolve honey in warm water in a mixing bowl. Sprinkle the dried yeast over the surface. While waiting for the yeast to froth (about 10 minutes), peel and grate the apple, chop the onion and gather the other ingredients. When the yeast is frothy, add the rest of the ingredients and stir thoroughly to a batter. You do not have to knead this bread – it should be too wet to knead, in any case.
2. If baking in muffin tins, spoon mixture into muffin tins, leave to rise in a warm place. Bake at 200°C for about ½ hour, or if making drop scones, leave the mixture to rise in the mixing bowl, then cook spoonfuls on a hot griddle or in a frying pan.

There is nothing quite like the smell of baking bread. Without wheat, bread making can be quite a “hit and miss” affair at the beginning. As long as everything is warm and the yeast is working, it does not matter too much how wet or dry is the mixture. If it looks too wet for a loaf, bake it in muffins tins. If it's too wet for muffins, make drop scones on a griddle . Enjoy the bread !

Millet-Raisin Wheat Free Bread

Millet-Raisin Wheat Free Bread

A nice wheat free bread recipe to try !

Wheatfree Bread Ingredients

* 3/4 c Millet

* 1 1/2 c Lukewarm water
* 1 c Whole wheat flour
* 2 1/2 ts Salt
* 2 1/2 ts Active dry yeast
* 1 tb Honey
* 1 c Raisins

* 1 c Hot water
* 1 3/4 c Bread flour
* 1 c All-purpose flour


 WHEAT FREE  BREAD INSTRUCTIONS

First of all combine 1 1/2 cups water and millet in bowl of heavy-duty electric mixer or in large bowl.

Let sit for at least 2 hours or overnight to allow millet to soften.

And then Stir in honey.

Next is to Sprinkle yeast over mixture, stir and let sit 2 minutes.

Add flours and salt.

Mix with dough hook or knead by hand for 8 to 10 minutes, until dough is silky and resilient. Meanwhile, put raisins in small bowl, add hot water and let stand until plump, about 10 minutes. Drain raisins and mix or knead them into the dough until thoroughly incorporated.

Transfer dough to lightly oiled bowl and cover with plastic wrap.

Let rise in a warm draft-free place until doubled in volume, about 1 A hours.

Punch dough down, re-cover with plastic wrap and let rise again 30 minutes.

Preheat oven to 400 F. Grease two 8-by 4-inch loaf pans or generously dust baking sheet with whole wheat flour. Place dough on lightly floured work surface and cut into 2 equal pieces.

Shape dough into oblong loaves.

Alternatively, shape it into 2 loaves or 14 to 16 rolls. Place loaves in prepared pan or on baking sheet.

Cover with lightly oiled plastic wrap and let rise in warm place 20 minutes. Uncover loaves and, using a spray bottle, spritz them with water and dust with whole wheat flour.

Make 2 or 3 diagonal slashes in tops of loaves with serrated knife.

Using a spray bottle, sprirz the oven walls with water.

Work quickly so oven does not lose heat. Set pans or baking sheet on middle rack in oven. Bake 35 to 40 minutes (20 to 25 minutes for rolls).

The bread is done when the crust is dark and firm and the loaves sound hollow when their bottoms are tapped. Let bread cool in the pan or on baking sheet for 10 minutes.

Transfer loaves to wire rack and let cool completely. The wheat free bread recipe is ready to serve....Enjoy the wheat free bread !

Olive and Rosemary Flat Bread

Olive and Rosemary Flat Bread

INGREDIENTS

• 1-1/2 teaspoon granular yeast
• 1-1/2 cup brown rice flour (see note)
• 2 teaspoon sugar
• 1-1/4 cup warm water (110 degrees)
• 4 large egg whites, room temperature
• 12 oil-cured black olives, pitted and roughly chopped
• 1 tablespoon olive oil
• 4 teaspoons dried rosemary, or to taste
• 1 egg yolk mixed with 1/2 teaspoon water
• 1 large garlic clove, peeled, cut in 3 pieces
• 1/2 cup cornstarch
• 1/2 cup corn flour
• 2 teaspoon xanthan gum powder
• 1 to 1-1/2 teaspoons salt

WHEAT FREE BREAD INSTRUCTIONS
First of all stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure. Let rest in a warm place until doubled in volume, about 10 minutes.
Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide).Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary; set aside.

And then combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but won't burn in the oven, as chopped garlic would.) Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl. Add remaining 3/4 cup warm water to egg white-olive mixture a stir into flour. Stir in yeast mixture and beat until smooth.

Next using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle. Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour.

Preheat oven to 425 degrees.Discard garlic and brush egg glaze over loaves. Sprinkle tops with
remaining 2 teaspoons rosemary. Using a razor blade, slash tops of loaves into a large diamond grid pattern. (Use an up-and-down cutting motion rather than dragging the blade through the soft dough.)
Bake for 20 minutes, until well browned.Makes two 8-inch diameter, 11-ounce loaves. The wheat free bread is ready.enjoy it !