Care for a gluten free bread recipe?  This might work for you as the bread turned out to be soft and pliable, and this bread makes great toasts.

Gluten is a very serious issue for people that have celiac disease or gluten sensitivity, and lately has been in the news as a new way to boost health and even lose weight. Apparently 1% of the population has celiac disease and about 10% are gluten-reactive. Anyway, as far as we know my husband and I are not in neither group of population, but I found it interesting and challenging the concept of baking goods without wheat flour since gluten is “vital” for the “structure” of the bread.

I must agree with you that the list of ingredients seems “endless”, but so little is required after you gather all the ingredients, once you have it mixed, you almost forget how long and tedious was collecting them all. The recipe that I have below is a blend of many recipes for gluten free bread that I adapted from Delishville.

This bread tasted delicious right out of the oven, and if I did not know that was gluten free, I would have a hard time to believe it. But the problem was the very next day, the bread literally was hard like a brick…therefore in order to eat I had to either microwave or toast it.

BY the way, I did all the mixing in the Zojirushi bread machine, but fell free to mix it manually

Ingredients:

½ cup rice flour
¾ cup corn flour (starch)
¾ cup tapioca flour (starch)
¼ cup sorghum
2 eggs
½ teaspoon white vinegar
2 tablespoons agave syrup
3 tablespoons canola oil
1 cup warm water
1 tablespoon xanthan gum
¼ teaspoon baking soda
½ teaspoon salt
3 tablespoon almond meal
1 teaspoon gelatin
1½ teaspoons yeast

Method:

Grease and lightly flour a loaf pan of 9 x 5 in with corn meal.

In a bowl, mix all the dry ingredients together. In a bigger bowl mix the water (warm), eggs, vinegar, agave syrup and margarine or butter.

Slowly add the dry ingredients to the liquid mixture. The dough will be like a cake batter, mix for approximately 4 minutes.

Pour the batter/dough in the pan and let it rise in a warm place for about 40 minute to 1 hour or until it double its initial size.

Place the dough in preheated oven of 350F for approximately 50 to 55 minutes.

Serve warm, preferably on the same day.

For the gluten free toasts…

Slice the gluten free bread, place in a silicone liner and place in a preheated oven of 275F for 45 to 60 minutes by flipping over once until golden brown.

Let it cool completely in the wire rack. Store the toasts in an airtight container.

If you enjoy this gluten free bread you might want to check on others gluten free bread recipes such as Brazilian Pão de Queijo or the Asian Inspired Pão de Queijo.

Did you that the term “gluten” is derived from Latin gluten, which means “glue”? Many vegetarian dishes use gluten for imitation meats due to its textures and the ability to absorb broth, therefore the gluten acquires the flavor and the texture of meat.

Thank you for stopping by Color Your Recipes…have a colorful day!

I wanted to make these biscuit for a while since I tasted in a local restaurant. I searched the internet for the recipes and ended up collecting lots of them. After reading a few of them, I decided to do my usual mix and match…

These biscuits are very simple to make, somehow bacon, cheddar and chives go very well together. In this recipe, I used the bacon bits that I had made and stored in the freezer, which is very practical. Actually I cut the bacon in small pieces and let it fry in medium-low heat at the stove attached to the BBQ.  It is convenient and I do not have the whole house smelling grease. Once the bacon bits are golden brown,  I scooped them to a paper towel, let the paper absorb the excessive fat and stored in an air tight container in the freezer. Every time  I want to enhance dishes or when the recipe calls for bacon bits, I am ready for it without much fuss.

Ingredients:

¼ cup of bacon bits
1¼ cup bread flour
½ tablespoon baking powder
½ teaspoon baking soda
1 stick of butter divided into 3 small pieces
¾ cup cheddar cheese
¼ cup of finely chopped chives
½ cup of buttermilk (½ tablespoon of lemon juice and milk enough to make ½ cup)
Pinch of salt

Method:

Pre-heat oven to 400F and prepare the baking sheet by lining the parchment paper or the silicone mat.

In the food processor, add the flour, baking soda, baking powder, salt and the butter. Pulse a few times until the butter incorporates into the flour but still in little chunks, kind of grainy.

Place the flour mix into a bowl and add the cheddar, bacon and chive. Mix gently, add the buttermilk. Mix until a ball forms.

Make small balls and bake in a pre-heated oven for approximately 20 minutes until golden brown. Remove from the oven and serve warm.

Did you know that” biscuit” term can also be used as a baked product which is hard and crispy?

Thank you for stopping by Simple Recipes and have a great week!