Joel's Bread Loaf

Joel's Bread Loaf

Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free

To make a good tasting gluten and dairy-free bread made without yeast was a tricky thing to figure out. It turns out that Joel's Dinner Rolls, with a few modifications, works quite well. The most important thing to do is to get the right sized pan - a ONE pound loaf pan - which is very small. Larger pans simply will not allow the bread to rise.

Ingredients

Dry Ingredients

1/2 cup potato starch (not flour)

1/4 cup arrowroot flour

1/4 cup brown rice flour

1 cup tapioca flour

1/2 cup sweet rice flour (or white rice if you cannot find sweet rice)

1/2 cup almond flour/almond meal (really just finely ground almonds that look like a course flour)

3 tsp baking powder (gluten free)

2 tsp xanthan gum

1 tsp sea salt

Wet Ingredients

2 eggs

1/2 cup sunflower oil

1 cup + 1 tbsp rice milk

Method
Preheat oven to 350 degrees F.

In one bowl, whisk all the dry ingredients together thoroughly. Make a well (a hole in the middle).

In a separate bowl, mix the wet ingredients blending in the oil well.

Pour the the wet ingredients into the well of the dry ingredients and mix with a fork taking care that the oil does not separate from the eggs and milk. No need to over mix. The batter (not dough) should be very thick, slightly lumpy, and sticky.

Let the mixture sit for 10 minutes while the flours absorb the moisture, then stir a couple of times to ensure it is all still combined. The flour will have puffed up and the texture will change slightly.

Pour the batter into an ungreased, one pound loaf pan (no larger or it will not rise properly). Bake for about 35-40 minutes or until the sides and top are browning and a toothpick inserted in the center comes out clean.

Let the loaf cool for 10 minutes, then turn it out onto a rack to cool.

Almond Bread

Almond Bread - adapted from pattycake.ca Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free

This bread holds together surprisingly well for slicing and toasting, and considering it is made almost entirely from almond flour, it is not a heavy bread.

Ingredients
Dry
3 cups whole almond flour (almond meal)
1/4 cup tapioca starch
2 +1/4 tsp gluten free baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet
3 large eggs
1/2 cup unsweetened apple sauce
2 tbsp olive oil
1 tbsp honey or sugar (optional)

Method
Preheat oven to 325. Grease and dust a loaf pan, I use a glass loaf pan with olive oil and tapioca starch.

Sift the almond flour and remove any large pieces. Sift again, this time with tapioca starch, baking powder, baking soda, and salt. Stir the mixture with a whisk to ensure it is completely combined.

In a separate bowl, mix eggs, apple sauce, olive oil and sugar (or honey)

Mix wet and dry ingredients together until there are no lumps, but don't over-mix. Pour into the prepared loaf pan and smooth the top (with wet hands if necessary). Bake for about 40 -45 minutes, rotating the pan half way through baking. If it is browning too fast after 20 minutes, lower the temperature to around 300 or lower. It will be ready when a toothpick inserted in the center comes out clean.

Joel's Dinner Rolls

Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free

Makes 6 large or 8 medium rolls

What I have discovered, through trial and error, is that rice flour on its own does not make a good bread. Actually, the less white rice flour you use, the better your bread will taste, and the more bread-like the texture.

I also discovered that gluten-free and yeast free bread also means the structure of the bread is not very stable - so using a muffin tin really helps create a way for the dinner roll to have structure and rise.

These rolls are EXCELLENT right out of the oven and for up to 2 days if you keep them wrapped. After that, they lose moisture.

Ingredients

Dry Ingredients
¼ cup potato starch (It's the white starch, not the beige, fine flour)
1/8 cup arrowroot flour
1/8 cup brown rice flour
½ cup tapioca flour
¼ cup sweet rice flour (or white rice if you cannot find sweet rice)
¼ cup almond flour/almond meal (really just finely ground almonds that look like a course flour)
2 tsp baking powder (gluten free)
1 ¼ tsp xanthan gum
½ tsp sea salt

Wet Ingredients
2 eggs
1/3 cup sunflower oil
Little less than ½ cup rice milk

Method

• Preheat oven to 400 degrees F.
• In one bowl, mix all the dry ingredients well.
• In a separate bowl, mix the wet ingredients well, blending in the oil.
• Combine the wet and dry ingredients together taking care that the oil does not separate from the eggs and milk. No need to overmix. The batter (not dough) should be very thick, slightly lumpy, and sticky. If needed, you can use a little more tapioca flour to make it manageable.
• Let the mixture sit for 10 minutes while the flours absorb the moisture, then stir a couple of times to ensure it is all still combined.
• Use an ungreased, non-stick, six hole, muffin tin and spoon the batter evenly into the 6 holes (about ¾ full), or ½ fill 8 muffin holes (no paper cups needed). Alternatively, drop large spoonfuls onto a cookie sheet lined with parchment paper.
  
  Bake for about 12-15 minutes, or until the tops just begin to brown, or a toothpick inserted in the center comes out clean.
  
  Enjoy!