Archive for the ‘Gluten Free Breads and Rolls’ Category

Gluten Free / Eggless French Bread

Gluten Free / Eggless French BreadCrusty on the outside and chewy-soft on the inside – that’s how I describe this  wheat free, gluten free and eggless version of a french bread.

Whether served alongside spaghetti, some other pasta dish, a rich tomato based stew or made into bruschetta, no one will complain that it’s not the real thing.

Your child or children, family and loved ones who are otherwise unable to eat  french bread because of wheat and egg allergies or gluten sensitivities, can now enjoy a hearty, delicious bread with this recipe.

The best part is, nobody will miss the wheat, eggs and gluten that are not in it!   Hope you will soon try and enjoy the smell and taste of freshly baked gluten free and egg free french bread. 🙂

Gluten Free / Eggless French Bread

What we  need to have:

Dry Mix:

1 cup Brown rice flour/powder
1/2 cup Tapioca starch
1/2 cup Potato starch
1/2 cup Arrowroot starch
1/3 cup Millet (Soy or Amaranth) flour
1/3 cup Quinoa flour
1/3 cup Garbanzo bean flour
1/4 cup Sorghum flour
1/3 cup Sweet cream whey powder ( or, dry milk powder)
3 tsp.  Xanthan gum
1/2 tsp.  Guar gum
2  1/4 tsp. Baking powder
1 tsp. sea salt
pinch Turmeric (optional/for a hint of color)

Yeast Mix:

1  1/4 cup warm water
2 tsp.  granulated white sugar
2 pkgs. active dry yeast ( 7 g. each)

Wet Mix:

2 recipe flaxgel ( 2tbsp. flaxmeal stirred into 1/2 cup hot  water, then cooled slightly)
2 Tbsp.  honey ( can replace with maple or agave syrup)
2 tsp. vegetable oil
2/3 cup soda water or 7-Up, room temperature
2 tsp. cider vinegar

What we will need to do:

  1. Grease and dust with cornmeal (if using) your french bread pan. You can also line a cookie sheet with parchment paper if you don’t have a french bread pan.  I have in the past fashioned out of foil, a pseudo pan about 3 inches wide, 3 inches deep and 12 inches long and greased and dusted this with coarse brown rice flour when I had no cornmeal.  Set aside.
  2. In a 2 cup yield measuring cup or bowl proof your yeast mixture by stirring together warm water, sugar and active dry yeast granules.  Let proof or foam, in a warm place for about 10 minutes (depending on humidity, weather temp).
  3. While your yeast is proofing, in an 8 cup measuring vessel or medium sized bowl, mix together all your dry ingredients (dry mix).  Set aside.
  4. In a big bowl, or the mixing bowl of your stand mixer, pour in flaxgel, honey, oil and vinegar. This is your wet mix.
  5. Turn mixer on low then move to medium high and beat with paddle attachment (or beaters of hand held mixer) for about 2 minutes or until well incorporated.
  6. Your yeast mixture should be proofed at this time.  Add this to your wet mix.  Beat together for another minute.
  7. Add in soda water or 7-Up.  Beat for about 30 seconds.
  8. Add a third of your dry mix.  Beat until combined, then add the rest of it.  Start on low then work your way up to medium high, so flour does not splatter everywhere.  Once combined, beat for 3 minutes on high.
  9. Spoon  dough/batter into a gallon sized zip bag.*  Cut approx. 2 inch hole on one of the bottom corners and pipe onto your prepared pan.  You should end up with two 12 inch logs, at this point. If you want, cut slits on top to mimic the cuts on top of a wheat based french bread.
  10. Cover with oiled plastic wrap and let rise in a warm place for approx. 25-35 minutes.  Again it all depends on humidity but your dough should be almost doubled in size before bake time.  My dough is usually oven ready after 25 minutes.
  11. Once risen, take wrap off dough and bake in oven pre-heated to 350 degrees Fahrenheit.
  12. Bake for 45-50 minutes.  I usually do the tap test at 45 minutes. ( Tap bread with a knife, if it sounds hollow – bread is done).
  13. Let cool a bit before slicing.  If you just want to tear off bread pieces, you may do that while bread is warm.


* -You may also shape the logs by hand. Just make sure you have  clean, wet fingers when you do because gluten free dough can be very sticky.

– Another way is you can spoon the dough directly into the pan and  then smoothing it out into a french bread shape with clean, wet fingers.

– I have kept this bread in a zip lock bag without refrigeration for 3 days.  I have noticed that it starts getting hard and stale after the 3rd day.  By the way, these make excellent bread crumbs for topping your casseroles, mixing into your meat loaf or meatballs  or  coating your gluten free and eggless fried veggies and oven baked chicken dish.

Z’s Gluten Free / Egg Free Brown Bread 1

Zs  Gluten free / Egg free Brown Bread 1Here’s the first gluten free and egg free brown bread that my family and I liked.  Of course, like many of my earlier attempts, this recipe has no potatoes in it – not in starch or flour form.

After so many failed attempts, this one was one of those  recipes that made me think it is possible to  create bread without gluten, potatoes or eggs.

Over the years, I have made variations on this brown bread recipe, in an effort to make it taste better and/or have a better texture.  I will be sharing those variations and their results on this site as well.

In the meantime, you may want to try your hand at gluten free and eggless bread making with this recipe.

Z’s  Gluten Free Brown Bread 1

What we will need to have:

1/3 + 1/2 cup brown rice flour
2/3 cup garbanzo and fava bean flour mix
1/2 cup rice bran (make sure it has not gone rancid or you will ruin bread taste)
1/2 cup tapioca starch flour (cassava starch flour**)
1/2 cup arrowroot starch flour or cornstarch
1/4 cup sorghum flour
1 tablespoon xanthan (or guar) gum
1/4 cup sesame seeds (optional)
1/2 teaspoon salt
1/2 cup dry milk powder (non-instant)
1 tsp. cocoa powder
2 tsp. baking powder
1 tsp. white sugar

1 pkg. active dry yeast (7 g.)
1-1/2 cups warm water
1 recipe 2-egg replacer*
3 tablespoons  veg. or very light coconut oil
3 tablespoons honey (1 tbsp. separated)
2 teaspoons cider vinegar or 1 tsp. rice vinegar

* 2-egg replacer recipe
1 tablespoon arrowroot or cornstarch
1 tablespoon tapioca
1/4 tsp. baking powder
2 teaspoons cooking oil
1/2 cup warm water not boiling
—mix above ingredients in a cup; beat to incorporate air into the mixture

1 tablespoon flaxmeal (ground flax seeds)
1/4 tsp. baking powder (BP)
2 tsp. cooking oil
1/2 cup hot water

—mix flaxmeal, BP, oil and water. once mixed let cool a bit until it is just warm not hot.

What we need to do:

  1. Grease a 9×5 bread pan
  2. In a bowl or a 2 cup measuring vessel containing the 1 1/2 cup warm water, stir in 1 tablespoon honey and yeast. proof in a draft free place for approx. 10 minutes.
  3. In another bowl or 8 cup measuring vessel mix well, first set of dry ingredients (all the flours/starches, sesame seeds (if using), rice bran,  2 tsp. baking powder, salt, white sugar, dry milk and cocoa powder). This is your dry mixture.
  4. When the yeast is done proofing (foam has risen to close to a half inch)–in a large bowl ( or your stand mixer’s mixing bowl), place egg replacer mixture, the rest of the honey, 3 tablespoons oil and 2 teaspoons vinegar. Beat , until a bit bubbly ( a sign that air is properly incorporated in the mix). Turn mixer off. Add the yeast mixture and beat again for about a minute. (Remember to always turn off your mixer after each addition)
  5. Add your dry mixture. Stir in with a spatula.  Beat on low until just mixed, then beat on high for 3 minutes.
  6. Spoon into your greased and prepared bread pan.  Smooth top with your fingers (wet your fingers in warm water first so dough does not stick).
  7. Cover loosely with oiled plastic wrap and let rise in a warm place (not hot) for between 25-35 minutes just until the dough rises to the top of your pan or might let it rise about a half inch higher. Just do not let it rise too tall or it will fall during baking.
  8. In the last 15 minutes of rising, pre-heat oven to 375 degrees fahrenheit (rack should be in the middle or third slot from bottom)
  9. When dough has risen enough, remove plastic wrap and place pan inside pre-heated oven.
  10. Bake uncovered for 15 minutes then loosely cover with foil for the next 40-45 minutes remaining in the bake time.

Bread will smell done-do not worry if its looks a little over-browned in some spots.  Take bread pan out of oven and let pan rest on its side for 5 minutes. Remove bread from pan and let it continue to rest on its side on a wire rack to cool completely.

Slice and enjoy this homemade bread! A serrated knife works really well. an electric one works the best.

** be sure you buy a trusted brand

Bread may crack a little bit on its top.

No matter how tempting it is–DO NOT slice bread until it is completely cooled.  The nature of gluten free/eggfree bread is such that the cooling time is necessary for the bread to finish cooking and setting. Slicing b4 it is completely cooled off will result in a sticky mess.

If you are  not allergic to eggs. You may use 2 eggs to cook this bread but eggs must be room temperature (not cold or hot or warm)  and 2 tablespoons more of water may be necessary to get desired consistency of dough.

Spiced Gluten Free Bread Rolls

Spiced Gluten Free Bread RollsEggless and without gluten rolls, anyone? Here’s a sweet roll that my kids like to munch on whenever I get the chance to bake it for them. I have served this to people who do not know that they are wheat free and egg free.  So far, I have not had any complaints.

Also, as you can see in the picture that I have included, these rolls can pass for gluten free and egg free hot cross buns.   All you need to do is pipe sugar icing crosses on top.

I hope you find the time to make them for yourself.  There’s enough here to share and enjoy  with your cup of tea, hot cocoa, favorite juice drink, or coffee.  🙂

Spiced Gluten Free Bread Rolls

yield: 24 rolls

What we’ll need to have:

Pans and Gadgets:
2  (12 count each) reg. size muffin pans, greased
Mixer – could use Stand or hand held
bowls, measuring cups and spoons
round ice cream scoop (2 inch diameter)

Dry Mix:
4 cups GF Roll mix *
2 Tbsp. Tapioca starch
1 Tbsp. Millet, Soy or Amaranth Flour ( I tend to use Millet)
2 Tbsp. Granulated Sugar (or, 1/4 cup Dextrose/Corn Sugar Powder)
3 tsp. Xanthan gum
2 1/4 tsp. Baking Powder
2 tsp. Ground Cinnamon (I use Saigon/Vietnamese)
1/2 tsp. Ground Nutmeg (freshly ground if possible)
1/2 tsp. Guar Gum

Yeast Mix:
1 cup Warm Water ( 105 – 110 degrees Fahrenheit)
2 scant. tsp. Granulated Sugar
2 packets Active Dry yeast ( I use Red Star GF) 7 g. each

Wet Mix:
3 Tbsp. Honey (could use maple or agave syrup)
3 Tbsp. Safflower, Canola or Veg. Oil of choice ( I usually use safflower, filtered for high heat tolerance)
3/4 cup Ricotta Cheese ( could use non-fat, but whole milk tastes better)
Flaxgel  (3 Tbsp. Golden Flaxmeal stirred into 3/4 cup hot water; cool slightly b4 using)
2 tsp. gluten free real vanilla extract
2 tsp. cider vinegar (or 1 tbsp. lemon juice)
1/3 cup 7-up or Soda Water ( I usually use 7-up – easy to find)

Add ins:
Zest of 1 Navel or Valencia Orange
Zest of 1 Lemon
1 1/2 cup Dried Currants (add 1/2 c. more if not using cranberries)
1/2 cup Dried Cranberries (find unsulfured, if possible)

Orange/Lemon Glaze:
Juice of 1 orange
1 Tbsp. lemon juice
1/2 cup Granulated Sugar
Water – enough to make a liquid total of 3/4 cup after juicing the orange and adding in the lemon juice

What we need to do:

  1. In an 8 cup container or big bowl, thoroughly mix all your dry ingredients, until well incorporated and no streaks are showing.  Set aside.
  2. Proof your yeast mix by dissolving the sugar into your cup of warm water and stirring in the 2 pks. of active    dry   yeast. Let stand for about 10 mins. until foamy.
  3. Into your mixing bowl or stand mixer bowl (capacity 8-10 cups) pour in honey, oil, ricotta, vanilla, cider vinegar and flaxgel. Beat with a paddle attachment or beaters on your hand held mixer.
  4. Add your zests : orange and lemon, and mix well.
  5. Add your foamy yeast mixture and mix until incorporated.
  6. Now, add your dry ingredients about 1/3 at at time, mixing well after each addition.  Remember to turn your mixer off every time you add a batch.  Once all your dry mix is in, beat/mix for 2-3 minutes.
  7. Pour in your soda water or 7-up and mix for another minute. Turn mixer off.
  8. Immediately stir in the currants and, cranberries, if using. (One may turn mixer on and beat the dried fruits into the batter; takes about a minute).
  9. Scoop into your lightly greased muffin tins,  using wet fingers you can smooth down the tops, then let rise covered with greased plastic wrap for 20-25 minutes.  Pre-heat oven to 350 degrees Fahrenheit in the last 15 minutes of rising time and bake rolls for 25-30 minutes (depends on how dark you want your rolls).
  10. You may want to make your glaze while rolls are baking.
  11. As soon as rolls are done, remove from pans and set on cooling racks.  Make sure you have something underneath the racks to catch excess glaze.  Brush glaze on top and let it drizzle down the sides.
  12. Serve warm  as is or, with butter and/or black currant jam/preserves.

To make the Glaze:

  1. In a small sauce pan pour in your 3/4 cup liquid (orange and lemon juice plus water).
  2. Turn heat on to medium high and stir in 1/2 cup white sugar. Let sugar dissolve and bring to a simmer.
  3. Simmer for a minute, then turn heat off.  Glaze should look shiny but it should not be thick.  Let cool for 2 minutes and it should be ready to use.

* Gluten Free Roll Mix: ( Can be used to make King Cakes, Cinnamon rolls, dinner rolls, burger and hot dog buns )

1 cup Garbanzo Bean Flour
3/4 cup Sorghum Flour
2/3 cup White Sweet Potato Starch (sometimes it is labeled as sweet potato flour – it is dull white in color)
1/2 cup Amaranth Flour
1/2 cup Brown Rice Flour (superfine)
1/2 cup White Rice Flour (superfine)
1/2 cup Potato Starch
1/2 cup Arrowroot Starch
1/3 cup Quinoa Flour

In a huge bowl mix all of the above flours and starches until no streaks show. I tend to double or triple the amounts and store them in an airtight container. Store container in a dry cool place to last several weeks (longest I’ve stored it like this was a month) or, in the freezer to last 4-6 months.


–   Important to remember that gluten free dough does not act like regular dough, and it’s more like a thick cake or cookie batter in consistency. Very sticky/tacky for the most part.
–   Most of these alternative flours can be found and bought online (check out, Bob’s Red Mill, Arrowhead Mills) or at stores such as The Cupboard in Denton and WholeFoods. Even Sprouts carries some of these. H-Mart  in Carrollton Tx., has a brand called Halorem that has makes brown rice flour/powder, white rice flour/powder that works really well in this recipe. Halorem brand also makes white sweet potato starch/flour.

You can also take regular brown rice flour and white rice flour from Bob’s Red Mill and pulverize it in your blender to achieve a superfine texture.