JoAnna’s Gluten Free Quick Allergen Free No Need to Rise Bread: (WITH OPTIONS AND VARIATIONS)

Hello All I am so pleased to release this recipe , It has been a few years in the making , notes after notes and alterations, We use these for our staple everyday breads! :) I do find that if you make one loaf at a time it seems to come out better, just fyi! :D ENJOY AND HAPPY EATING!

JoAnna’s Gluten Free Quick Allergen Free No Need to Rise Bread: (WITH OPTIONS AND VARIATIONS)

3 cups of JoAnna's High Protein, High Fiber Mix

1 ½ tsp of Xanthum Gum

1/2 tsp sea salt

1 Tab of Ginger Powered

½ cup Palm Sugar

2 Tab of Local Raw Honey (or Agave Nectar or Maple Syrup, or concentrated fruit juice) this is to activate the yeast.

1 Large Duck Eggs (or 2 chicken eggs) or, Egg Substitute for Vegan option.

1 Tab yeast

2 Tab of melted butter substitute – I used Earth balance or Coconut Oil

1 Cup of Coconut Milk = 1 Tab of Rice Wine Vinegar (to make your Buttermilk)

about 1 Tab of Melted Earth Balance or Coconut Oil for brushing…

Optional (s) :
Chia Seeds

Raw Sunflower Seeds

Raw Pumpkin Seeds

Raw Sesame Seeds

Ground Raw Flax Meal

Flax Seeds

Rice Fiber

For The Multi- Seed Quick Bread:

 gluten free,refined sugar free,dairy free,chicken egg free,nut free, buckwheat free

 350 Degrees F.

Grease your Pan with oil and dust lightly with my mix or use a single flour…(I use Stoneware pans, Pampered Chef)

Heat coconut milk & Rice wine vinegar to about 110 degrees.

Combine Honey and Yeast set aside

Combine all dry ingredients, except the yeast.

Melt your Earth balance or coconut Oil for the top of the bread.

When your “Buttermilk” (your Coconut and Wine Vinegar mixture) has reached the right temperature mix in with the honey and yeast you set aside until the yeast activates Once it does ,Put in the Egg (ALWAYS ROOM TEMPATURE) in your Mixer I use A kitchen aid, and whisk till fluffy , then add in slow intervals first some dry mixture then some wet and so forth until it is all mixed together. *don’t forget to scrape the sides of your bowl, Add in your seeds and fillers of choice as optioned above) Beat for about 3 min on High.

Set in your preheated oven and bake for 15 min , then pull out and take your melted earth balance or oil and brush over the top of the entire loaf. Return to the Oven and Bake about another additional 25 min or so, the outer crust of the bread should be golden brown and a toothpick will come out clean when you insert it in the middle of the loaf.

Set out on a rack to cool J out of the pan….

Servings: About 13 Slices

For The Gluten Free Onion/Garlic Dilly Bread w/ Caraway

350 degrees F

Spices:
1 tsp Garlic Powder

1 Tab of Dried onion Flakes

1 Tab Of Ginger Powder

1 Tab whole Dill seeds

1 1/2  Dried Dill
1 1/2 tsp Caraway seeds

Grease your Pan with oil and dust lightly with my mix or use a single flour…(I use Stoneware pans, Pampered Chef)

Heat coconut milk & Rice wine vinegar to about 110 degrees.

Combine Honey and Yeast set aside

Combine all dry ingredients and all the spices, except the yeast.

Melt your Earth balance or coconut Oil for the top of the bread.

When your “Buttermilk” (your Coconut and Wine Vinegar mixture) has reached the right temperature mix in with the honey and yeast you set aside until the yeast activates Once it does ,Put in the Egg (ALWAYS ROOM TEMPATURE) in your Mixer I use A kitchen aid, and whisk till fluffy , then add in slow intervals first some dry mixture then some wet and so forth until it is all mixed together. *don’t forget to scrape the sides of your bowl , Add in your seeds and fillers of choice as optioned above) , Beat for about 3 min on High.

Set in your preheated oven and bake for 15 min , then pull out and take your melted earth balance or oil and brush over the top of the entire loaf. Return to the Oven and Bake about another additional 25 min or so, the outer crust of the bread should be golden brown and a toothpick will come out clean when you insert it in the middle of the loaf.

Set out on a rack to cool J out of the pan….

Servings: About 13 Slices

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2009-2013 JoAnna L McGarvie