Gluten Free Bread Recipe Cookbook

Gluten Free Bread Recipe Cookbookby Mary Aden

All Rights Reserved. No part of this publication may be reproduced in any form or by any means, including scanning, photocopying, or otherwise without prior written permission of the copyright holder. Copyright 2015

3Introduction

6Gluten-Free Irish Soda Bread

8Gluten Free Banana Bread

9Sugar Free Banana Bread

11Raisin Pumpkin Bread Gluten Free

12Gluten Free Zucchini Bread

14Gluten-Free White Bread for Bread Machines

15Wonderful Gluten Free White Bread

16Delicious Gluten-Free Blueberry Corn Muffins

19Gluten-Free Choc Chip Oatmeal Muffins

20Fluffy Gluten Free Cornbread

21Gluten-Free Rosemary Walnut Bread Recipe

23Brazilian Cheese Bread

25Peanut Butter Banana Bread Recipe

26Easy Rice Bread

28Gluten Free Tortillas

29Gluten Free Chocolate Cupcakes

30Gluten Free Danish

31Gluten Free Garlic Dill Dinner Rolls

33Gluten-Free Caraway Seed Bread Recipe

34Gluten Free Macadamia Pie Crust

Introduction

Eating Bread can cause you to gain a lot of weight and is why most diets prohibit it. But most of us can not live without bread whether it be bagels in the morning, bread for our sandwiches at lunch or those delicious rolls with dinner. Now you can enjoy your favorite food group without all the worries of it ruining your diet. In this recipe cookbook you will find some of the best gluten free bread recipes that I use in my families diet daily. The best part is my husband and kids have no idea it's gluten free!! Try these out for yourself and leave me review back on Amazon to tell me how you liked them. Happy Cooking Everyone!!

Gluten-Free Irish Soda Bread

Ingredients

Makes 8 servings

1 1/2 cups white rice flour

1/2 cup tapioca flour

1/2 cup white sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 egg

1 cup buttermilk

Directions1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.

2. Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.

3. Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan.

4. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor

Gluten Free Banana Bread

Ingredients

Makes 16 servings

2 cups gluten-free all purpose baking flour


1/2 teaspoon salt

1/2 cup butter

1/2 cup turbinado sugar

2 eggs, lightly beaten

3 tablespoons maple syrup

6 ripe bananas, mashed

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan.

3. Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Sugar Free Banana Bread

Ingredients

Recipe makes 1 9x5-inch loaf

1 cup all-purpose flour

1 cup rice flour

1/4 cup stevia powder, or to taste

1 tablespoon baking powder

1/2 teaspoon baking soda

1 pinch salt

3 ripe bananas, mashed

3/4 cup unsweetened almond milk

1/4 cup vegetable oil

1 egg

3/4 cup pine nuts (optional)

1/4 cup flax seeds (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

2. Mix all-purpose flour, rice flour, stevia powder, baking powder, baking soda, and salt in a bowl

3. Beat bananas, almond milk, vegetable oil, and egg together in a bowl using an electric mixer until smooth. Stir banana mixture into flour mixture; fold in pine nuts and flax seeds. Pour batter into the prepared loaf pan.

4. Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour.

Raisin Pumpkin Bread Gluten Free

Ingredients

Recipe makes 1 loaf

3/4 cup packed brown sugar

1/4 cup butter, softened

1 cup canned pumpkin

2 eggs

1/2 cup low-fat buttermilk

1/4 cup maple syrup

2 cups gluten-free all-purpose flour (such as Better Batter)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


1/4 teaspoon ground cloves

1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.

2. Beat brown sugar and butter together in a mixing bowl. Add pumpkin, eggs, buttermilk, and maple syrup; beat into the sugar mixture. Stir flour, baking powder, salt, cinnamon, nutmeg, baking soda, and cloves together in a separate bowl; blend into the pumpkin mixture. Fold raisins into the resulting batter; pour into prepared loaf pan.

3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.Gluten Free Zucchini Bread

Ingredients

Recipe makes 1 loaf

1 cup diced zucchini

2 eggs

1/2 cup canola oil

1 teaspoon gluten-free vanilla extract

1 cup white sugar

1/2 cup white rice flour

1/2 cup sweet rice flour

1/2 cup cornstarch

2 tablespoons tapioca starch


1 teaspoon ground cinnamon


1/2 teaspoon xanthan gum

1/2 teaspoon salt

Glaze:

1 tablespoon confectioners' sugar

1 teaspoon lemon juice

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan.

2. Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake.Whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan.

3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

4. Cool in the pan for a few minutes before removing to cool completely on a wire rack.

5. Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loafGluten-Free White Bread for Bread Machines

Ingredients

Recipe makes 1 - 1 1/2 pound loaf

3 eggs

1 tablespoon cider vinegar

1/4 cup olive oil

1/4 cup honey

1 1/2 cups buttermilk, at room temperature

1 teaspoon salt

1 tablespoon xanthan gum

1/3 cup cornstarch

1/2 cup potato starch

1/2 cup soy flour

2 cups white rice flour

1 tablespoon active dry yeast

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.

2. Select the sweet dough cycle. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.

3. When bread is finished, let cool for 10 to 15 minutes before removing from pan.

Wonderful Gluten Free White Bread

Ingredients

Recipe makes 1 9x5-inch loaf

1 tablespoon active dry yeast

3 tablespoons white sugar

1 1/4 cups warm water

1 1/3 cups rice flour

2/3 cup sorghum flour

1/2 cup potato starch

1/2 cup cornstarch


3 eggs

1 tablespoon xanthan gum

1 1/2 teaspoons salt

Directions

1. Grease a 9x5-inch loaf pan.

2. Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.

3. Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.

4. Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.

5. Preheat oven to 375 degrees F (190 degrees C).

6. Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.

Delicious Gluten-Free Blueberry Corn Muffins

Ingredients

Recipe makes 1 dozen muffins

1 1/4 cups milk

1 tablespoon vinegar

3/4 cup white sugar


2 eggs

1 egg yolk

1 tablespoon freshly grated lemon zest (optional)

1 1/2 cups rice flour

1 cup cornmeal

4 teaspoons baking powder

1/2 teaspoon salt

1 cup blueberries

1 tablespoon raw sugar, or to taste (optional)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.

2. Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.

3. Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.

4. Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed.

5. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.

6. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.

Gluten-Free Choc Chip Oatmeal Muffins

Ingredients

Recipe makes 12 muffins

3/4 cup packed brown sugar


1 egg

1 cup gluten-free all-purpose baking flour

1 tablespoon ground cinnamon



1/4 teaspoon salt

1 pinch ground allspice

1 cup applesauce

1 cup rolled oats, or more to taste

1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

2. Beat brown sugar and butter together in a bowl; add egg and beat until creamy.

3. Whisk flour, cinnamon, baking powder, baking soda, salt, and allspice together in another bowl. Stir 1/2 the flour mixture into the butter mixture. Stir applesauce into butter mixture; mix well. Stir remaining 1/2 the flour mixture into butter mixture until just combined; add oats and chocolate chips. Pour muffin batter into prepared muffin cups.

4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.Fluffy Gluten Free Cornbread

Ingredients

Recipe makes 12 servings

2 eggs, lightly beaten

1 1/2 cups lukewarm water


1 1/2 cups fine cornmeal

1 cup millet flour

1 cup rice flour

1/4 cup white sugar


1 teaspoon salt

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.

2. Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.

3. Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.Gluten-Free Rosemary Walnut Bread Recipe

Ingredients:

1 1/4 cups all purpose gluten-free flour mix

1 cup arrowroot starch

1 cup tapioca starch

1 cup white rice flour

1/4 cup buttermilk powder

1 tablespoon guar gum OR xanthan gum

1 teaspoon salt

5 teaspoons instant dry yeast granules

3 room temperature eggs

1 teaspoon apple cider vinegar

1/2 cup extra virgin olive oil, plus 5 tablespoons to use in pan

1 tablespoon honey

1 1/3 cups lukewarm carbonated water OR gluten-free beer

4 tablespoons fresh, chopped rosemary

1/2 cup chopped walnuts

Directions:

1. Place dry ingredients in a large mixing bowl and whisk until well blended.

2. In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1 cup water and stir to blend.

3. Mix at low speed, slowly adding liquid to dry ingredients. Beat on medium speed for 2 minutes. If the dough is too stiff add water, a little at a time, until a thick, shaggy dough forms.

4. Add walnuts and rosemary and mix just until evenly distributed.

5. Scrape down sides of bowl with spatula and cover bowl with a tea towel. Allow to rest for 30 minutes.

6. Preheat oven to 400 degrees. Pour 3 tablespoons of olive oil in a 2-quart enameled Dutch oven or ceramic oven proof casserole dish with a lid. Place the pan or bowl, without the lid on, in the oven and allow to preheat while the bread dough is resting.

7. Carefully scrape the bread dough in the hot pan. Dip a spatula in water and use to smooth the top of the dough. Brush 2 tablespoons of olive oil evenly over the top.

8. Cover with lid and bake for 35 to 45 minutes, or until an instant thermometer, inserted into the middle of the bread reads 205 degrees.

9. Remove bread from pan and let cool before cutting.Brazilian Cheese Bread

Ingredients

Recipe makes 6 breads

1/2 cup olive oil or butter

1/3 cup water

1/3 cup milk or soy milk

1 teaspoon salt

2 cups tapioca flour

2 teaspoons minced garlic

2/3 cup freshly grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.

3. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.

Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Peanut Butter Banana Bread Recipe

Ingredients

Makes 1 loaf (8 slices).


3/4 cup chunky peanut butter

1 cup sugar

2 eggs

1 cup mashed ripe banana (about 2 medium)

2 cups all-purpose flour

1 teaspoon salt


Directions

1. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

2. Beat in bananas. Combine the flour, salt and baking soda; add to creamed mixture.

3. Transfer to a greased 9-in. x 5-in. loaf ban. Bake at 350 for 70-75 minutes or until toothpick inserted near the center comes out clean.

4. Cool for 10 minutes before removing from pan to a wire rack to cool completely.Easy Rice Bread

Ingredients

Recipe makes 1 loaf


1 cup brown rice flour

2 1/2 teaspoons xanthan gum

1 teaspoon unflavored gelatin

3 tablespoons superfine sugar

1 1/2 teaspoons salt

1 tablespoon egg substitute

1/2 cup dry milk powder

2 1/4 teaspoons active dry yeast

3 eggs

1 teaspoon cider vinegar

3 tablespoons walnut oil

1/2 cup warm water (110 degrees F/45 degrees C)

Directions

1. To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined.

2. Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined.

3. Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter.

4. Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk.

Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

Gluten Free Tortillas

Ingredients

Recipe makes 8 servings

2 cups gluten-free all purpose baking flour


1/2 teaspoon salt

2 tablespoons shortening

1 cup hot water

Directions

1. Combine flour, baking powder, and salt in a bowl. Cut shortening into flour mixture until mixture resembles corn meal. Stir in hot water, 1 to 2 tablespoons at a time, until mixture forms into a ball. Knead dough until evenly combined.

2. Cut dough into 8 pieces; roll each piece into a ball. Press each ball into a flat tortilla-shape.

3. Heat a griddle or skillet over medium-high heat. Cook each tortilla in the hot griddle until lightly browned, 1 to 2 minutes per side.Gluten Free Chocolate Cupcakes

Ingredients

Recipe makes 24 cupcakes


3/4 cup millet flour

1/2 cup unsweetened cocoa powder

1 teaspoon salt



1 teaspoon xanthan gum

4 eggs

1 1/4 cups white sugar

2/3 cup sour cream

1 cup milk

2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.

2. In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.

3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Gluten Free Danish

Ingredients

Recipe makes 12 Danish

2 cups gluten-free pancake mix

1/4 cup butter, room temperature

2 tablespoons white sugar

2/3 cup milk

1/2 teaspoon almond extract

1/4 cup raspberry jam

2/3 cup confectioners' sugar

2 tablespoons milk, or more as needed

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Directions

1. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. Combine the pancake mix, butter, and sugar; mix until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract and mix until fully incorporated. The dough will be sticky.

3. Drop the dough by rounded tablespoons onto the baking sheet, spacing the dough about 2 inches apart. With the back of a teaspoon, make a shallow indentation in the center of each dough ball. Fill the centers with a teaspoon of jam.

4. Bake in the preheated oven until lightly browned, 10 to 12 minutes.

5. Allow the pastries to cool.

6. Combine the confectioners' sugar, 3 tablespoons of milk, vanilla extract, and 1/4 teaspoon almond extract and mix until smooth. Drizzle the glaze over the Danish.Gluten Free Garlic Dill Dinner Rolls

Ingredients

Recipe makes 12 rolls

1 1/2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon white sugar

1 (.25 ounce) package rapid rise yeast

3 large eggs

1 1/2 teaspoons canola oil


2 1/2 cups gluten-free all purpose baking flour

2 teaspoons xanthan gum

1 teaspoon salt

2 teaspoons dried dill weed

1 1/2 teaspoons minced garlic

Directions

1. Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow yeast to slightly foam, about 5 minutes.

2. Whisk eggs, canola oil, and vinegar together in a bowl until frothy.

3. Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky, at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.

4. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x13-inch baking dish.

5. Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.

6. Bake in the preheated oven rolls are lightly golden, 35 to 45 minutes.

Gluten-Free Caraway Seed Bread Recipe

Ingredients:

1 1/4 cups gluten-free flour blend

1 cup arrowroot starch

1 cup tapioca flour

1/2 cup superfine brown rice flour

1/2 cup amaranth flour

1/4 cup buttermilk powder

1 tablespoon guar gum OR xanthan gum

1 teaspoon salt

1 teaspoon gluten-free onion powder

1/2 teaspoon gluten-free garlic powder

1 1/2 - 2 tablespoons caraway seeds

5 teaspoons instant dry yeast granules

3 room temperature eggs

1/2 cup olive oil, plus 3 tablespoons to use in the baking pan

1 tablespoon honey


1 1/4 - 1 1/3 cups gluten-free beer OR plain club soda

Directions:

1. Place dry ingredients in a large mixing bowl and whisk until well blended.

2. In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1 cup gluten free beer or water and stir to blend.

3. Mix dry ingredients on low speed while slowly adding liquid mixture. Beat on medium speed for about 2 minutes. If the dough is too stiff add water, a little at a time, until a thick, shaggy dough forms.

4. Beat on high about 2 minutes longer. Dough should become smooth and somewhat thick. Scrape down sides of bowl with spatula and cover bowl with a damp towel. Allow to rest for about 1 hour.

5. While dough is resting preheat oven to 400 F.

6. Pour 3 tablespoons of olive oil in a 2-quart enameled cast iron Dutch oven OR ceramic oven proof casserole dish with a lid. Place the pan or bowl, without the lid, in the oven and allow to preheat while the bread dough is resting.

7. Carefully scrape the bread dough in the hot pan. Dip a spatula in water and use to smooth the top of the dough.

8. Cover with lid and bake for 35 to 45 minutes, or until an instant thermometer, inserted into the middle of the bread reads 205.

9. Remove bread from pan and let cool before slicing.Gluten Free Macadamia Pie Crust

Ingredients

Recipe makes 1 - 9 inch pie crust

6 ounces macadamia nuts

2 eggs

1 1/2 cups soy flour

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Place the macadamia nuts into the container of a food processor, and blend until they reach a peanut butter like consistency. Scrape out into a bowl, and stir in the eggs and soy flour until well blended.

3. Place the dough between two pieces of waxed paper, and roll out into about a 12 inch circle. Remove the top piece of waxed paper, and invert the dough into a 9 inch pie plate. Press into the bottom and up the sides. Remove any overhanging dough.

4. Bake for 5 minutes in the preheated oven, or until light golden brown.

5. Use in any recipe calling for a prebaked pie crust.

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Gluten Free Bread Recipe Cookbook

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