Gluten Free High Protein Coconut Flour Bread Maker Bread Recipe 375

GLUTEN-FREE BREAD IN A BREAD MACHINE

Steps:

• Place water, eggs, oil, vinegar, flour, xanthan gum, salt, sugar, and yeast, in that order, in a bread machine. Run Basic cycle and select Light or Medium for the crust.
• Remove when cycle ends. Cool completely before slicing.

COCONUT FLOUR BREAD RECIPE

Steps:

• Preheat oven to 350° F. Line an 8-by-4-inch loaf pan with parchment paper.
• Use a medium bowl, mix together all the wet ingredients, eggs, coconut oil, and honey (if using).
• In a separate bowl, mix together all the dry ingredients, coconut flour, arrowroot starch, salt, and baking powder.
• Mix the dry ingredients into the wet ingredients and whisk until the batter is lump-free.
• Pour the batter into the loaf pan and allow the batter to sit for 5 minutes. This helps the coconut flour absorb all of the liquid.
• Bake for 30-40 minutes, until the top is golden brown, until a toothpick inserted into the middle comes out dry.
• Allow the bread to cool in the pan for 10 minutes, then remove from the pan and let cool completely on a cooling rack before slicing for at least an hour.
• Store the bread in an airtight container in the fridge for up to 5 days, or slice the bread and store it in the freezer for up to 3 months.
• To unthaw frozen bread slices, remove the slices from the freezer and either leave them in a container in the fridge and they will be unthawed within a few hours or microwave at intervals of 30 seconds until thawed.

GLUTEN-FREE, HIGH-PROTEIN COCONUT FLOUR BREAD-MAKER BREAD RECIPE - (3.7/5)

Steps:

• Add all ingredients to bread maker canister, exactly as listed (in order) from top to bottom, but after adding flours make a small well in which to measure in the yeast. Snap the canister back into the bread maker, and turn it onto the "light" quick-bread settings (3-hour cycle). After mixing has been ongoing for about 2 or 3 minutes, using a spatula, push the accumulated flour in the corners toward the paddle center. Then allow the bread maker to go through all kneading and rising cycles to the end. Unplug and using pot-holders pull out canister to cool bread slightly before removing (and the loaf will pop out with a few taps). Depending on your model of bread maker, slight adjustments to liquid might need to be made.

COCONUT FLOUR BREAD RECIPE

Steps:

• Preheat your oven to 375° F. Prep a 8x4-inch loaf pan by greasing it with oil or by lining it with parchment paper.
• One easy way to whip up the batter is by simply combining all ingredients in a blender. Pulse or blend on low speed until everything is fully combined. It will be easier for your blender, if you add the wet ingredients first.
• If not using a blender, add all wet ingredients (eggs, oil, milk, optional honey) to a large bowl and whisk until they are well combined.
• Next, add the dry ingredients (coconut flour, ground flax, arrowroot powder, baking powder, salt) to bowl. Then stir them onto the wet ingredients until no more pockets of dry mix remain.
• Optionally: Separate the eggs and whip the egg whites until stiff. Proceed preparing the batter as usual otherwise. Then gently fold in the stiff egg whites as final step. (This makes for a lighter, fluffy coconut flour bread)
• Fill the batter into the prepared loaf pan and sprinkle sesame seeds and a little ground flax over the top. Bake the Coconut Flour Bread for about 25-30 minutes until a toothpick inserted in the center comes out clean.
• Let the bread cool in the pan for 10 minutes, then move to a wire rack to cool fully.
• Store refrigerated for up to 1 week. Lightly toasting the bread slices is highly recommended.

GLUTEN FREE PROTEIN BREAD

Steps:

• Combine the flours, starch, psyllium husks, yeast and salt in a medium bowl. Whisk together until they are one color. Set aside.
• In the bowl of a stand mixer, whip the eggs with the paddle attachment on medium speed. Add the hot water and butter. Mix until the water has cooled to room temperature, about 5 minutes.
• With the mixer running on medium speed, pour in the dry ingredients, a bit at a time. Let the mixer continue to run to whip some air into the batter. The final dough will be like thick, yet pourable pancake batter. (If the dough is thicker than that, add a dribble of hot water at a time until your batter is the consistency of pancake batter.).
• Grease a 9-by-5-inch loaf pan with baking spray or oil. Pour in the batter. Allow the dough to rise until it is nearly at the top of the pan, about 1 hour.
• Brush some of the beaten egg onto the top of the bread dough. Slide the loaf pan into a 450-degree oven, close the oven door, and bake the bread until the top is brown, the edges of the bread are pulling away from the pan, and the internal temperature registers 200 degrees on a thermometer, 30 to 45 minutes.
• - See more at: http://articles.chicagotribune.com/2014-02-04/features/ct-gluten-free-bread-recipes-20140204_1_bread-loaf-shauna-james-ahern#sthash.9G4C746u.dpuf.

GLUTEN-FREE BREAKFAST BREAD

Steps:

• Grease a bread loaf pan with butter. (We used an 8.5 x 4.5 loaf pan)
• Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
• Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
• Slowly add carbonated water to the bowl and mix until blended.
• Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes.
• Preheat oven to 325 F.
• Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf.
• Set the loaf pan, uncovered in a warm, draft-free location to rise.
• When the batter is about 1 inch below the top rim of the bread pan, place it in preheated oven.
• Bake bread for 50 minutes or until internal temperature reads 200 F on an instant-read thermometer.
• Remove bread from loaf pan and cool on a rack before slicing. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.