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Gluten-Free Egg Bread
Finally, a gluten-free bread that tastes like bread! Be sure to beat with a mixer for the full 5 minutes, to get a light and airy texture.
about 30 minutes
35 to 45 minutes
3 cups gluten-free high protein flour blend (see recipe below OR use a packaged all-purpose gluten-free flour)
1/4 cup dry milk powder
1 tablespoon xanthan gum*
1 teaspoon salt
2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
3 eggs, room temperature
1 teaspoon cider vinegar
1/4 cup melted butter OR extra virgin olive oil
1 tablespoon honey OR agave nectar
1 cup very warm water (120° to 130°F)
Lightly grease a 9 x 5-inch bread pan and sprinkle with cornmeal or rice flour.
Mix flour blend, milk powder, xanthan gum and salt in a mixing bowl until well blended. Using the beater/paddle, mix in the yeast.
Whisk eggs, vinegar, melted butter, honey and warm water together in a separate bowl.
Pour wet ingredients into the dry, mixing on medium speed until everything is well blended. If the batter seems too dry, add more water, 1 tablespoon at a time. Beat on medium-high speed for 5 minutes.
Spoon the dough into the prepared pan only half full. Spray the top of the dough with cooking spray. Use the back of a spoon to smooth the top. Spray a piece of plastic wrap and loosely cover the bread (sprayed size down). Place in a warm, draft-free place for 30 minutes, or until the dough rises to within 1/4 inch from the top of the pan.
Place in preheated 375°F oven on the middle rack, and bake 35 to 45 minutes until golden brown. (Note: bread is done when internal temperature reaches 200°F). Let sit in pan 10 minutes, then remove from the pan and cool on a wire rack.
TIP #1 - You can increase the fiber in this recipe without altering the taste by replacing 1/4 cup flour blend with 1/4 cup coconut flour.
TIP #2 - For a slightly crisper crust, add 2 tablespoons cornmeal to the dry ingredients and omit the milk powder.
High-protein flour blend
To make a flour blend, thoroughly combine all ingredients. Store in covered container in the refrigerator or freezer until used. You can double or triple this recipe to make as much flour mix as you need.
1-1/4 cups bean flour (your choice), chickpea flour or soy flour
1 cup arrowroot starch, corn starch or potato starch
1 cup tapioca starch/flour
1 cup white OR brown rice flour
*If you are using an all-purpose gluten-free flour that contains xanthan gum, omit this from the recipe.
Recipes provided courtesy of Living Without magazine. Visit www.livingwithout.com for additional gluten-free recipes.