Gluten Free Bread: Zucchini Bread

Ingredients:

4 cups Shredded zucchini

2 1/4  cups gluten free flour

3/4 cup Teff flour

2 1/2 cups sugar

1 1/4 cup oil

4 eggs beaten

1 Tbs Vanilla

1 tsp Cinnamon

1 1/2 tsp Celtic sea salt

1 1/2 tsp baking soda

1/2 tsp baking power

1/4 tsp allspice

Mix ingredients in order given.  Grease two 9″ x 5″ loaf pans.  Bake at 350 degrees for 1 hour or until a toothpick inserted in the middle comes out clean.

Topping:

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Gluten free bread: zucchini bread

Gluten Free Bread: Sourdough Herb Bread

Ingredients:  Dry

2 1/4 cups Gluten free all purpose flour
3/4 cup teff flour
1 cup buttermilk or 4Tbs buttermilk powder plus 1 cup water
3/4 cup Parmesan cheese
1 tsp garlic powder 1/2 tsp basil
1/2 tsp Italian seasoning
1/2 tsp oregano
1 tsp Celtic sea salt
2 tsp yeast
3/4 tsp dough enhancer (0ptional)

Ingredients:  Wet

2 large eggs

1 cup sourdough starter

3/4 cup warm water

3/4 cup ricotta cheese

1/4 cup honey or agave nectar

1/4 cup melted coconut oil or butter

1 tsp apple cider vinegar

Mix all wet ingredients well.  Mix all dry ingredients well.  Mix dry ingredients into wet ingredients.  Pour into greased 9″X5″ loaf pan.  Bake 350 degrees for 45-50 minutes or until it sounds hollow. When you take the bread out of the oven you can sprinkle shredded cheddar or Parmesan cheese on the top (optional.)

Take the bread out of the pan and place on wire rack to cool.  Slice and freeze if you want to use as sandwich bread.

I serve this with anything that garlic bread would go with.  Sometimes we use it as dipping bread for olive oil and balsamic vinegar.  This makes awesome grilled cheese/tomato sandwiches.  I also like to toast it and serve with fried egg and grated Parmesan cheese.

Bread Dipping Oil Recipe

Ingredients

•olive oil (enough to cover plate)

•Parmesan cheese (little, or a lot, whatever you like… the good stuff is the best, but needs to be grated into the oil)

•cracked pepper (not to much, maybe 1/5 of Parmesan cheese)

•balsamic vinegar (this is the “secret” ingredient… but don’t use too

much just about 5-7 drops is enough)

Directions
1.Combine in shallow bowl or plate.
2.Enjoy! Trust me the vinegar gives it a kick and it is great!

Option:  I have made rolls out of the dough instead of bread.  They don’t rise too much bigger than what they start out so keep that under consideration when making them.  These are great gluten free bread rolls to serve with soup, chili or with dinner.

Even you friends and family who are not gluten free will love these.

Gluten Free Bread:MULTI-GRAIN BREAD

Ingredients:

2 ¼   cups Multi-Grain Gluten Free Flour Blend:

¼      cup buckwheat flour

¼ cup teff flour

1 pkg yeast

1 Tbs xanthan gum

1 tsp salt

1 ¼ cups slightly heated milk

¼ cup melted coconut oil or butter

2 eggs

2 Tbs agave nectar

1 tsp apple cider vinegar

2 Tbs millet

2 Tbs Sunflower seeds raw

2 Tbs sliced Almonds

2 tablespoons ground flax seeds

Grease 9″ x 5″ inch loaf pan. Heat oven to 350 degrees F.

Combine flour blend, buckwheat flour, teff flour, yeast, xanthan gum and salt in large bowl; mix well.

Combine warmed milk, melted butter, eggs, honey and vinegar with wire whisk in another large bowl; mix well. Add flour mixture gradually to milk mixture, beating well after each addition. Add millet, sunflower seeds, sliced almonds and flax; mix well.

Pour dough into prepared pan. Oil a spatula and smooth dough in pan. Cover with dishtowel. Let rise in warm place until bread reaches top of pan (35 to50 minutes).

When bread has fully risen, bake for 55 to 70 minutes or until bread is brown and sounds hollow when tapped. Remove bread from pan, cool on wire rack.

I did not slice this bread as I was taking it to a neighbor.

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Gluten Free Bread: Multi-Grain Bread

Gluten Free Bread/Brown Rice, Teff & Buckwheat Bread

This loaf makes excellent sandwich bread.

Ingredients:

1 Tbs yeast
1 Tbs sugar
1 ½ cups warm water

1 cup brown rice flour
1 cup corn starch
½ cup buckwheat flour
½ cup Teff flour
2 tsp Xanthan gum
1 tsp Celtic sea salt

2 eggs
1 ½ Tbs oil
1 tsp apple cider vinegar

Step 1:

Mix together the yeast, sugar and warm water in a measuring cup or small bowl, let sit for at least 15 minutes while you are mixing the following:

Step 2:

Sift the brown rice flour, Teff, buckwheat flour, Corn starch, xanthan gum and salt together in a large mixing bowl.

Step 3:

In a separate bowl, whisk the eggs, oil and vinegar until the eggs are well beaten.

Step 4:

Combine all liquid ingredients and stir into flour mixture until you have well mixed dough.   Pour into greased 9″ X 5″ bread pan. Bake in a 350 degree oven for 60 minutes or until done.

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Gluten Free Bread/Brown Rice, Teff & Buckwheat Bread

Gluten Free Bread/Gluten Free Coffeecake

(I know this is not bread but it sure does taste good!)

The picture is from a variation of the recipe using almonds and apples and cranberries.

3 med. eggs

1/4 cup sugar

1/2 tsp. salt

1/3 cup mayonnaise

Mix these ingredients in a large mixing bowl to which you add:

Add:

1/4 cup brown rice flour

1/4 cup teff flour

½ cup coconut flour

1/2 tsp. xanthan gum

1 tsp. cinnamon

1 tsp. baking powder

1/4 tsp. baking soda

Mix well. Stir in:

1 1/2 cups of fresh or frozen cranberries

1 cup grated carrots.

1 cup pineapple chunks (well drained.)

½ cup organic coconut

This should be a fairly thick batter. Add a little more flour or a small amount of water if needed. Pour into a greased 9 x 9 inch greased pan. Top with topping and bake at 350 degrees for about 45 minutes or until the cake feels firm and the edges begin to pull away from the pan. This cake keeps well!

Topping

1 cup gluten free oatmeal flour (grind it in the blender)

1 cup brown sugar

½ cup chopped pecans or walnuts

1 tsp. cinnamon

1/2 cup butter

1/4 tsp. salt

Mix together in a small bowl and sprinkle on cake batter.

MMM…good…Don’t be afraid to experiment with this recipe:

I have substituted in blueberries, strawberries, rhubarb & apple with a little extra cornstarch or grated zucchini to thicken if necessary…I have also used virgin coconut oil with/or in place of the butter in the topping.  Sliced almonds work very well in this recipe in place of pecans or walnuts.

2009 copyright http://glutenfreebreadworld.com Gluten Free Bread/Gluten Free Dessert