Best Allergen Freegluten Free Bread Recipes

ALLERGEN FREE/GLUTEN FREE BREAD

Steps:

• 1.Mix 1t honey and warm water. Water should feel warm-to-hot to the touch but not burning.
• 2. Add yeast and mix well. Let the mixture sit until it gets bubbly/frothy.
• 3. Mix all dry ingredients together.
• 4. When yeast liquid is frothy, add to dry ingredients.
• 5. Add olive oil, 2t honey, cider vinegar and mixed egg replacer (or eggs) and beat until a smooth batter forms. Dough should be along the consistency of cookie dough, not like wheat bread dough.
• 6. Scrape into a lightly oiled loaf pan and smooth with wet fingers or spatula.
• 7. Loosely cover pan.
• 8. Preheat over to 350 and put loaf pan on top of stove other other warm place to rise.
• 9. Let rise 20 minutes for rapid rise yeast and 30ish minutes for regular yeast.
• 10. Bake 35-45 minutes.
• 11. Cool on wire rack.

GLUTEN FREE DAIRY FREE BREAD (WITH EGG FREE OPTION!)

Steps:

• Turn the light on your oven. This will help the oven become just the right temperature for proofing. Place the paddle attachment on your stand mixer, and add to the mixing bowl the gluten free flour, yeast, psyllium husk powder, baking powder and salt. Combine on low speed. Add the liquids: aquafaba (or eggs), honey, oil and water (being sure to use an instant read thermometer that your water is the correct temperature). Mix on low until the dough has started to form. Increase the speed to medium and mix for 2 and a half minutes. Scrape the sides of the bowl, and mix for an additional 2 and a half minutes. Pour batter into your greased bread pan. Smooth the top of the batter if necessary. Measure your plastic wrap, but spray the side that will be facing down with non-stick spray before placing on top. Place the covered pan in your oven with the oven light on for 45 minutes. Once your bread has risen (filling about 3/4 the pan), take your bread out and preheat your oven to 350 degrees F. Take the plastic wrap off and place the bread in the middle of the oven and bake for 40-45 minutes. If your top starts to brown too much, place a piece of aluminum foil over the top. To ensure the bread is done in the middle, place your instant read thermometer in the center of the bread. It should read 205 degrees F. Remove the bread from the oven. Allow the bread to cool for five minutes in the pan. Turn out onto a cooling rack and allow the bread to cool completely before slicing (2-3 hours). I know it's hard to wait! Bread is best served fresh after cooling at room temperature with your favorite dairy free butter and jam/honey. See post above on storing options.