We had spaghetti tonight, with a new tomato free spaghetti sauce, which I will be posting in the next few days as well, and what goes better with spaghetti than french bread? I found a great recipe here and modified it some to make it easier to make with less special ingredients. I know when we first started out baking allergy free I didn’t want to go out and buy all these special ingredients all at once, so I try to make them using the basic allergy free ingredients. This turned out VERY yummy, and would make an excellent dinner roll recipe. It was quick to mix up as well.
If you have a french bread pan, I’m sure it would make it look more like french bread, but I’m good with a regular loaf pan!
We’ve always been on a quest for a really good sandwich bread replacement. We’ve come up with several that come close, but most end up drying out and get all crumbly even when sealed well after only a few days. This one stays moist, like the “normal” store bought bread until it’s eaten up. It will actually go bad before it dries out and gets crumbly! It has a destinctive taste to it. I’m pretty certain it comes from the corn in the flour mix as well as the nutty flavor of the millet. It does make really good rolls, just decrease baking time to about 15 minutes. I’ll post a picture soon! This recipe was taken and adapted from here.
1 ½ c. water (105 degrees or a little less than hot)
1 cup brown rice flour
1 cup cornstarch
⅔ cup sorghum or millet flour
⅓ cup masa harina or corn flour
3 tsp. xanthan gum
3 eggs (OR ½ water and 3 Tbsp. ground flax seed, OR other egg equivalent)
2 Tbsp. oil
1 tsp. cider vinegar
Start by combining the yeast and sugar in a small bowl. Add the water while gently stirring the yeast and sugar. Let this mixture sit while you mix the rest of the ingredients.
Combine the flours, xanthan gum and salt in the largest mixing bowl and stir well. Add the eggs (or replacer), oil and vinegar. Then pour the yeast mixture into
the flour mixture. Blend the dough with a mixer for 4 minutes.
Scoop the dough into a greased loaf pan. Allow the dough to rise in a warm area until it is about ½ inch from the top of the pan. Then bake at 375 degrees for 50 minutes. Remove from oven and cool bread in pan for 30 min. Remove to cooling rack, cool completely before slicing.
Quick breads made gluten free and vegan have been tricky. I’ve tried altering a super yummy full allergy zucchini bread recipe and it always came out super dense. I found a vegan banana bread recipe online and altered it some to be soy free and gluten free. For the egg substitute you can use egg replacer, flax meal or an extra banana. I’ve tired both ways and find that the egg replacer or flax meal just does a better job. The extra banana makes the bread a little stickier than I like. The end result is yummy though. I think it’s pretty yummy. So does Landon.
3/4 cup sugar
1/2 oil ( I use just shy of a 1/2 cup)
3 tsp. egg replacer mixed with 1/4 cup water (2 egg substitute) OR 2 T flax meal mixed with 1/4 cup water OR 1 banana
1 cup mashed bananas mixed with 1 tsp baking soda
2 T milk (almond is what I use)
1 tsp baking powder
1 cup rice flour
1/2 cup tapioca flour
1/4 cup corn starch
1/4 t xanthan gum
pinch of salt
Preheat oven to 350 ° F. Cream the oil and sugar together, add the rest of the ingredients and mix together until well blended. Pour into a well greased loaf pan (this makes one loaf) and bake for 45-50 minutes (check with a tooth pick), or pour into muffin tins lined with cups about 3/4 of the way full and bake for 20-25 minutes.