How to Make the Best Gluten-free Bread | Easy Gluten-free Sandwich Bread Recipe
Learn how to make the best gluten-free bread! In this video we’re making an easy gluten-free sandwich bread recipe! It's also dairy-free! The recipe is super simple and uses basic ingredients! This bread can be sliced and enjoyed on its own, used in sandwiches and you can also freeze it. This is the fluffiest and tastiest gluten-free bread I have ever tasted and believe me I have tried many! Even my boyfriend who isn’t gluten-free loves this bread and always asks me to bake a new loaf!
Gluten-free breads in the grocery stores are quite expensive and often a bit dry! This bread is every coeliac’s and gluten intolerant’s dream! It’s so delicious and not dry at all and actually quite easy to make????
In this recipe I used all purpose gluten-free flour mix, which is basically a mix of rice flour, corn starch and potato flour☺️ Pretty much any kind of all purpose gluten-free flour mix should work well in this! If your flour mix already contains psyllium husk, you don’t need to add any psyllium to the dough. Same thing if you are using regular non gluten-free flour, no need to add psyllium, it’s only needed for gluten-free baking. The loaf pan I used was: 12 x 20 cm / 5 x 8 inch
Ingredients:
1 1/2 cups warm water (360 ml)
4 1/2 teaspoons of dry yeast (11 g)
1 tablespoon psyllium husk powder (if your flours don’t already contain it)
3 tablespoons maple syrup or honey
3 tablespoons olive oil
2 teaspoons salt
2 - 2 1/2 cups all purpose gluten-free flour mix (480 - 600 ml)
2 egg whites
Here’s the full written recipe:
What kind of recipe videos would you like to see next? Tell me your ideas in the comment section! ????
If you don’t want to miss any of my videos, be sure to subscribe to my channel! I’ll upload a new video every week!????
Instagram:
TikTok:
My website:
#glutenfreebread #glutenfreerecipes #glutenfreebreadrecipe
How to Make Spelt Bread
Learn how to make homemade bread with whole grain spelt flour. This loaf is perfect for sandwiches or toast
_________ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️_________
PRINTABLE RECIPE: ???? ????
???? New long-form video tutorial for this recipe here:
????????????????????????????????????????????????????????
INGREDIENTS:
• 4-1/2 cups whole grain spelt flour
• 1/4 cup flax seeds
• 2 tablespoons sesame seeds
• 2-1/4 teaspoons instant yeast
• 2 teaspoons salt
• 1-3/4 cups warm water
• 2 tablespoons honey
• extra seeds for sprinkling on top
Thanks for watching! Please hit LIKE, leave me a COMMENT below, and SUBSCRIBE!
You can also SHARE this video.
SUBSCRIBE to my channel:
FACEBOOK: Leelalicious
INSTAGRAM: leelalicious
PINTEREST: Leelalicious
CONTACT ME: regina@leelalicious.com
SIGN UP FOR MY NEWSLETTER:
Jewish Cooking Connection - Challah
Our latest installment of Jewish Cooking Connection
Sharons Kitchen - Challah - Oct 2020
Sharon bakes challah!
October 2020
How To Make Ezekiel Flour in 15 Minutes Or Less!
Learn how to make Ezekiel flour today! With simple ingredients, you can make Ezekiel flour in 15 minutes or even less!
Print this recipe:
Get access to the FREE Biblical Health Plan (7 Steps to Amazing Biblical Health & 3 Lies That Prevent It) -
Take the Daniel Fast Course today
This Daniel Fast Book Can Help You Get Started the Right Way
Learn more:
Find me on Facebook:
Listen to our podcast episodes:
Spotify -
Apple Podcasts -
Support the Ministry with $3!
----------------------------------------------------------------------------------------------------------------------
Books, Courses, and MORE!
Start Experiencing God's Gift of Health Spiritually & Physically TODAY!
Check out my recommended products for health and wellness:
Get my books & favorite kitchen essentials
Today because I'm going to teach you how to make your own ezekiel flour.
So I'm going to put together all of the ingredients for the ezekiel flour.
2-½ cups hard white grain
1-½ cups spelt
½ cup hulled barley
¼ cup millet
¼ cup dry lentils
2 tablespoons of each - red kidney beans, Northern beans, pinto beans
Once you have milled this grain make sure you stir it up really well because we mixed quite a bit of the proteins in the beans, the lentils, and then with the grains. So you want to have a beautiful collection of beautiful combinations of these flours.
Now let me just say, there's much to be understood about the book of Ezekiel, he was a prophet, he was a prophet that was talking about what was going to happen to Jerusalem. So he was to eat this bread that he makes for 390 days while lying on his left side. Now this was to represent the sin of the people. So 390 days has also been believed to represent years. And so 390 years now then he was returned to his right side for 40 days, he was also to limit the amount of bread that he ate, he was the only eat and it says 20 shekels. Now it's interesting, all of the different commentaries that I went back and researched, they varied on how much a shekel of weight. So I thought it seemed pretty, you know, determined that it should be one weight, but yet their weights varied from anywhere from 10 ounces to 20 ounces of bread, that's still not very much bread to eat all day long.
So our takeaway is that even though this story is a symbol of hardship and scarcity to come, the bread is still a complete, nourishing factor that God designed. It's still a food that God gave ezekiel the profit to sustain him for over a year, just bread and water for one year.
Honey Challah|Culinary Art
Ingredients
2 packages (1/4 ounce each) active dry yeast
1/2 teaspoon sugar
1-1/2 cups warm water (110° to 115°), divided
5 large eggs
2/3 cup plus 1 teaspoon honey, divided
1/2 cup canola oil
2 teaspoons salt
6 to 7 cups bread flour
1 cup boiling water
2 cups golden raisins
1 tablespoon water
1 tablespoon sesame seeds
Directions
In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate two eggs; refrigerate two egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour, and remaining warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled about 1-1/2 hours.
Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top.
To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up the loaf and recenter it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
Preheat oven to 350°. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sound hollow when tapped. Remove from pans to a wire rack to cool.
Nutrition Facts
1 slice: 125 calories, 3g fat (0 saturated fat), 19mg cholesterol, 107mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 3g protein.