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This is my “go-to” gluten free bread recipe. It has never failed me—I always get a nice light, tasty loaf.
1. Combine warm water, yeast and sugar in a glass bowl. Stir and let sit 5 minutes. This allows the yeast to proof and shortens the rising time.
2. In a large bowl or plastic bag, combine dry ingredients. Mix well and set aside.
3. In a separate bowl, using a heavy-duty mixer with a paddle attachment or dough hook, combine remaining ingredients until well blended. Add water/yeast mixture and combine.
4. With the mixer on lowest speed, slowly add dry ingredients until combined. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer on medium speed, beat for 4 minutes.
5. Spoon into a prepared bread pan or mini-loaf pans. Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.
6. Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped on the bottom of a single loaf.
7. Slice and wrap while still warm in airtight individual sandwich bags, then place these in a larger freezer bag. Freeze up to 6 weeks.
Note: I love the new electric knife we got as a gift, it makes such wonderful, even slices. Perfect!
Nutritional value per serving based on 16 slices per loaf : 131 calories, 4g fat, 19g carbs, 3g protein and 1.5g fiber.
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A breakfast that tastes like cake? Yep! Shredded carrots are throughout these little oatmeal cups. And with the sweetness of a bit of crushed pineapple it’s the perfect combination! No flour is needed or dairy for these personal sized baked oatmeal cups. If there are no allergies in your family like mine, then of course you can go ahead and add some chopped nuts if you like!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!