Gluten Free Soft Buns Recipe

Buns Ingredients:

• 1 1/4 cups hot tap water
• 1 packet yeast
• 1/4 cup sugar
• 1/3 cup oil (I used canola)
• 1 egg
• 1 1/2 tsp baking powder
• 1 tsp salt
• 3 1/2 cups gluten-free flour blend (mine is a blend of rice flour, tapioca flour, xanthan gum, gelatin)
• 1/2 cup corn starch

Buns Directions:

1. Pre-heat oven to 415F.
2. Sprinkle the yeast over the hot water and stir gently to incorporate.
3. Add sugar and oil and let stand a few minutes.
4. In large mixing bowl place the egg and the other ingredients.
5. Add the yeast mixture and beat until well-blended, approx 1 minute. (Dough should be thick and sticky)
6. Scoop out 1/4 cup at a time of the dough and with well-greased hands, roll into balls and place on lined cookie sheets.
7. Place approx 1.5 inches apart and flatten into thick discs.
8. Set aside in warm place to rise for 15 minutes.
9. Bake for 15 minutes or until golden brown and the wafting smell of fresh-baked bread causes the insane urge to reach into the hot oven and grab a roll to shove into your drooling mouth.
10. Let cool 10-15 minutes and serve with butter and your choice of jam/jelly/honey/apple butter, etc.

[Recipe Courtesy of Beyond the Wheat]

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Gluten Free Banana Nut Bread Recipe

Bread Ingredients:

• 1 full stick butter, softened to room temperature
• 3-4 large ripe bananas, mashed
• 2 cups rice flour
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• 1 1/4 teaspoon gluten-free vanilla extract
• 1 cup chopped nuts (optional)

Bread Directions:

1. Preheat oven to 325 degrees.
2. Grease and flour a 9-inch loaf pan with gluten-free ingredients.
3. Blend butter and sugar in a large bowl until creamy.
4. Add vanilla, eggs and bananas.
5. Mix dry ingredients in a separate bowl; add slowly to banana and butter mixture.
6. Add nuts, if desired.
7. Blend batter until well mixed and then place into loaf pan.
8. Bake for 70-80 minutes or until edges are browned.

[Recipe Courtesy of Cooks Den]

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Gluten Free Zucchini Bread Recipe

Bread Ingredients:

• 3 cups All Purpose Gluten Free Flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups shredded zucchini

Bread Directions:

1. Preheat oven to 325 degrees
2. Grease two 9 x 5 loaf pans
3. In a medium bowl sift together all purpose gluten free flour, salt, baking powder, baking soda, and cinnamon.
4. In a large bowl beat together eggs, oil, vanilla, and sugar.
5. Once mixture is creamy stir in shredded zucchini.
6. Slowly mix together dry parts into zucchini mixture.
7. You may also want to add walnuts, pecans, or chocolate chips.
8. Pour mixture evenly into loaf pans and place in oven.
9. Let bake for 45-60 minutes or until toothpick or other tester comes out clean when inserted into the center of the loaf.
10. Let bread cool for at least 20 minutes before serving.

[Recipe Courtesy of Suite 101]

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Give it a try and let us know how things turn out in the comments!

Gluten Free Buckwheat Bread Recipe

Bread Ingredients:

• 1 1/2 cups gluten-free plain flour
• 1/2 cup buckwheat flour
• 3 teaspoons gluten-free baking powder
• 1/2 teaspoon salt
• 2 tablespoons caster sugar
• 2 eggwhites
• 1 cup reduced-fat milk
• 1/2 cup vegetable oil
• 2 tablespoons seed mix with pine nuts

Bread Directions:

1. Preheat oven to 180°C/160°C fan-forced.
2. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan.
3. Sift flours, baking powder and salt into a large bowl.
4. Stir in sugar.
5. Using an electric mixer, lightly beat eggwhites until just frothy.
6. Stir in milk and oil.
7. Add eggwhite mixture to flour mixture.
8. Beat for 2 to 3 minutes or until smooth.
9. Pour mixture into prepared pan.
10. Smooth top with a spatula.
11. Press seed mix lightly into mixture.
12. Bake for 55 minutes to 1 hour or until a skewer inserted in the centre of bread comes out clean.
13. Stand in pan for 10 minutes.
14. Turn out onto a wire rack to cool.

[Recipe Courtesy of Taste.com.au]

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If you enjoy garlic bread with your pasta, give this recipe a try and let us know how it turns out!

Gluten Free Garlic Bread Tips

1. When making the gluten-free bread, don’t use a bread pan. Instead, place the dough on a Silpat in a long, oval shape so it’s like French bread.
2. After the bread finished, put the bread in the refrigerator overnight so that the bread hardens a little and easier to slice.
3. The next day, cut the bread into thin slices.
4. Then I used my Omega Juicer to squeeze some garlic juice (removes all the fiber). Last time I tried using just garlic press and the garlic mixture turned green when baking. The garlic taste was also too strong.
5. Mix the garlic juice with some olive oil, Italian seasoning, and salt.
6. Spread the mixture on top of each slice of bread, then toasted them in the oven at 350°F for about 30 minutes.

[Tips Courtesy of Simply Gluten Free]

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Gluten Free Spiced Fruit Teabread Recipe

Teabread Ingredients:

• 5 oz dried mixed fruit
• ¼ pint hot, strong black tea
• 7 oz gluten-free self-raising flour
• 3½ oz light soft brown sugar
• Finely grated zest of 1 orange
• 1 level tsp ground mixed spice
• 1 large egg
• 2tbsp sunflower oil
• Butter, to serve
• 1 lb loaf tin, buttered and lined with a strip of baking parchment

Teabread Directions:

1. Place the fruit in a bowl and pour the hot tea over. Cover the bowl and leave the mixture overnight for the fruit to absorb some of the tea and for it to plump up.
2. Set the oven to gas mark 3 or 160°C.
3. Tip the flour into a bowl and stir in the sugar, orange zest and mixed spice.
4. Add the egg and sunflower oil to the fruit mixture, and tip this into the dry ingredients. Stir well to mix the ingredients to a soft-dropping consistency.
5. Spoon the mixture into the prepared tin and level the surface. Place the tin in the center of the oven. Bake the cake for about 1 hr, or until it has risen and feels just firm to the touch in the center.
6. Remove the cake from the oven and leave it to cool in the tin for about 10 minutes. Turn it out on to a wire rack to cool completely.
7. Serve the cake sliced and spread with butter. If you want to freeze it,wrap the cold cake in a freezer bag and freeze it for up to 1 month. Allow the cake to defrost completely before serving.

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Gluten Free Hot Cross Buns Recipe

Buns Ingredients:

• 2 cups white rice flour
• 2/3 cup tapioca flour
• 1/2 cup potato starch flour
• 1/3 cup sugar plus 2-teaspoons for yeast
• 2/3 cup powdered milk
• 3-1/2 teaspoons Xanthum Gum
• 1-1/2 teaspoons salt
• 2 teaspoons cinnamon
• 1-1/2 tablespoons rapid rise yeast
• 1/4 cup olive oil
• Three eggs
• 1 teaspoon vinegar
• 1 cup yellow raisins
• 1/2 cup mixed peel (optional)
• 2 tablespoons melted butter

Buns Directions:

1. Dissolve 2-teaspoons sugar in warm water.
2. Add yeast and let proof.
3. Combine dry ingredients in bowl of mixer.
4. Mix eggs, oil and vinegar and add to dry ingredients.
5. Add proofed yeast and beat on high speed for three minutes.
6. Stir in raisins and mixed peel.
7. Grease two round pie pans.
8. Rice flour hands, cut dough in half, and roll eight buns per pie pan, placing one in the center and seven around.
9. With a knife blade dipped in rice flour, cut an X on top of each bun, and brush with melted butter.
10. Let rise in a warm place for 35-40 minutes.
11. Bake at 375-degrees for 30 to 35 minutes.

[Recipe Courtesy of Health in Harmony]

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Gluten Free Hot Dog Bun Recipe

Bun Ingredients:

• 3/4 cup amaranth flour
• 1/4 cup potato starch
• 1/4 cup tapioca starch
• 1/4 cup corn starch
• 2 tablespoons flax seed meal
• 2 teaspoons baking powder
• 1 1/4 teaspoons xanthan gum
• 1/2 teaspoon of salt
• 2 eggs
• 1/3 cup vegetable oil
• 1/2 cup soy milk

Bun Directions:

1. Preheat oven to 400°F.
2. Mix together the dry ingredients.
3. Mix together the wet ingredients.
4. Combine the wet with dry.
5. Grease a cookie sheet, then shape dough into hot dog bun shapes if it’s sticky, wet a spatula and your hands a bit to form them.
6. Bake for about 12-15 minutes, until they start to brown.

[Recipe Courtesy of Plain Cook]

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Here is a recipe for a gluten free recipe for cheese bread that tastes pretty good.   Give it a try and let us know how it turns out in the comments!

Gluten Free Cheese Bread Recipe

Dry Ingredients:

• 2 Cups White Rice Flour
• 1/2 Cup Brown Rice Flour
• 1/2 Cup Sorghum Flour
• 1/4 Cup Dried Milk Powder
• 2 Tbs Sugar
• 1 tsp Salt
• 2 1/2 tsp Active Dry Yeast
• 3 1/2 tsp Xanthan Gum

Wet Ingredients:

• 3 Eggs
• 3 Tbs Oil (I used Olive)
• 1 3/4 Cup warm water (110 degrees)
• 1 1/2 Cups Sharp Cheddar Cheese – Shredded

Directions:

1. Mix the dry ingredients together and add the wet to it. Blend in mixer in medium speed for 3 minutes. Place dough in a greased pan and allow to rise for 1/2 hour in a warm place. Preheat the oven to 350 degrees. Bake for 30 mins.

[Recipe Courtesy of Gluten Free Naturally]

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Gluten Free Sausage and Apple Stuffing Recipe

Stuffing Ingredients:

• 1 pound mild bulk breakfast sausage (Jimmy Dean All Natural Regular Pork Sausage is gluten-free)
• 4 tablespoons butter
• 1 large yellow onion, finely diced
• 2 Granny Smith apples, cored and chopped
• 1 tablespoon poultry seasoning (check ingredients to make sure gluten-free)
• 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
• 1 tablespoon chopped fresh sage leaves
• 2 teaspoons chopped fresh rosemary
• 6 cups of fresh gluten-free bread, cut into 1/2 to 3/4-inch pieces (it tastes best if you remove the crusts before cutting)
• 2 to 3 cups chicken stock, gluten-free
• 1 tablespoon salt
• 2 teaspoons ground black pepper

Stuffing Directions:

1. To prepare the gluten-free bread, spread the 6 cups of cut bread on a cookie sheet (or two) in a single layer and place in a 200-degree oven for about an hour. (Pieces should dry and be a little crispy)
2. To prepare the stuffing, preheat oven to 375 degrees.
3. Sauté sausage in a large heavy skillet over medium-high heat until cooked through.
4. Using a slotted spoon, drain the sausage and move it to a large bowl.
5. Wipe most of the grease out of the pan with paper towels.
6. Melt the butter in the same skillet over medium-high heat.
7. Add onions, apples and poultry seasoning to the skillet and sauté until the onions are soft, about 8 minutes.
8. Mix in the drained cranberries, sage and rosemary.
9. Add the mixture to the sausage, then mix in the bread crumbs.
10. Add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Stir carefully to avoid destroying the gluten-free bread crumbs.
11. Season with salt and pepper.
12. Spray a 9- by 13-inch rectangular casserole dish with gluten-free cooking spray, fill with stuffing, and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.
13. Remove and serve immediately.

[Recipe Courtesy of LJ World]

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