Best dating gluten free breads

best dating gluten free breads

Trusted, fun & inspiring Gluten Free Breads recipes & ideas including gluten free, bread, breads, alternative bread, Celiac, feed, gluten & more Check out the best of the best below and never suffer through a less than appetizing piece of gluten-free bread again. 'Feed editor. Adeline Waugh. @vibrantandpure. South Florida + DC. Holistic nutrition student, optimal aesthetics admirer, breakfast spread aficionado, creator of Vibrant&Pure Wellness. website.

best dating gluten free breads

There’s always a sense of comfort that comes along with enjoying thick a slice of banana bread and a tall glass of {non-dairy} milk. It’s to me like sitting in front of a warm fire on a cold winter’s night (if you would even consider there to be a ‘winter’ here in LA).

The problem with most other banana bread recipes is that they contain dairy, eggs, refined sugar, and oil — things that I do not consume or include in what I consider a healthy diet. So, I decided not only to veganize this nostalgic recipe but to also be sure it is a healthy version that I could guiltlessly consume and enjoy. So here it is, a healthy banana bread that is vegan, gluten-free, refined sugar-free, oil-free and yet still comforting & delicious. The ingredient list on this recipe is also relatively simple, I promise!

It brings me back to my childhood and my mom’s big clunky bread maker. For a few years, it seemed that almost every Saturday night my mom would have my brother and I with her on the kitchen counter tossing ingredients into the bread maker for our Sunday morning, after-church breakfasts. Waking up to the smell of my mom’s baked bread in the morning was always the best feeling. And when she made banana bread, oh boy was it going to be a good day.

In order to avoid greasing the pan with oil, I lined it with parchment paper and it worked perfectly. All I did was line the pan with a piece of parchment the size of the width to line the bottom and two smaller ends, then I used a large piece to line it lengthwise and up the long sides.

Please look at the above photos for images of these two pieces. The morning I made this bread, my family was off to Las Vegas with my aunts and uncles in the afternoon for a wedding, and I was trying to get the bread done prior to their departure in order to have multiple tasters to guarantee this recipe was perfect for you all.

Well, the fact that there was only 1 slice of bread left (the one that I had set aside for myself) made me confident that it was a winner. It would have been perfect if I had added in crushed walnuts, in my opinion, but not all that were trying the bread were fans of nuts, so I leave that option to you in your own kitchen. Make sure you tag us on Instagram and and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Ingredients • 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)* • 2 cups gluten-free oat flour • 1/2 cup crushed nuts (optional) • 1 teaspoon cinnamon • 1 teaspoon baking powder • 1/2 teaspoon baking soda • ½ teaspoon salt • 3 large ripe & spotty bananas, mashed (about 1 1/2 cups) • + 1 banana to top, sliced it in half lengthwise (optional) • 1 cup pitted Medjool dates, packed • ½ cup unsweetened non-dairy milk • 1 1/2-2 teaspoons pure vanilla extract (I used 2) • 1 teaspoon apple cider vinegar Instructions • Preheat oven to 350°F and line a 9×5″ bread pan with parchment paper or lightly coat it with oil.

Mix the flaxseed meal with the water and stir well. Set aside to thicken, about 15 minutes. • In a large bowl, add the oat flour, baking soda, baking powder, salt, cinnamon, and nuts if using. Mix well until uniform and set aside. • In a food processor, add the dates, almond milk, vanilla extract, and apple cider vinegar. Process until smooth, and then mix in the mashed banana and flax egg with a spoon until combined.

Add the date and banana mixture to the dry mixture and stir until a batter forms. • Pour the batter into the prepared loaf pan and if desired top with the optional banana, cut side facing up (refer to photos in post). • Place into the oven and bake for 50-60 minutes, or until a toothpick runs clean.

Remove from the oven and cool completely before cutting.* Just tried this recipe for my husband today and he loved it!!! He ate half of it as soon as he got home from work. 🙂 I can’t eat bananas so I couldn’t try it but it smelled and looked amazing! 🙂 Is there anyway I could make this into a pumpkin bread by just replacing the banana with pumpkin, if so how much do you think I would need?

Or some other kind of flavor? Thanks so much. I am making another batch of the banana bread tonight. 🙂 • Hi Ashley! Haha, that sounds like something Chris would do. I am not a hundred percent certain as I have not tried that out, but I have in fact read from other blogs of different substitutions and pumpkin and banana mashes are often used for the same purposes so I think it will work!! Play around with it, and let me know if you ever get around to making it because that sounds AMAZING!!

• I just bought all the ingredients for this today, but I don’t have a loaf tin so I’m gonna try the muffins!! Hopefully they turn out just as good:) Jasmine, I’ve been binge watching your videos lately for some healthy inspo and have been loving it! I think it’s really great that you stay eating healthy even when Chris doesn’t. My fiancé and I are both vegan but I’ve gained so much weight eating what he does haha I have to learn to say no and just eat my fruit!

Keep up the good work? • Hi Maddy! Many people have had success with them as muffins, myself included, so I hope that your experience was the same! Thank you so much for all of the love and support, it really means so much <3 HAHAH sometimes it does take some will power, but I do feel my best when I eat cleaner foods! Just when he pulls things out like vegan baked potato pizza, I cannot refuse 😉 • This is a godsend! I used to bake banana bread all the time, but I haven’t made it since I went vegan.

I love that this recipe doesn’t use refined sugars, flours, or oils—I never thought banana bread could be so sweet and moist while having the nutritional quality of a bowl of oatmeal. Very happy to find this. Thank you! • I am so sorry about the mess up, I hope all goes well round 2!! I have actually not tried almond flour yet in this recipe, but from what I understand, almond flour results in very moist baked goods, so you may want to experiment with just replacing a 1/4-1/2 of the oat flour first.

Please let me know your results if you do replace the oat flour to any degree, I’d love to know! • Hey girl! Love your recipes as I’ve been plant-based for a few years now, and oil-free the last 6ish months(: I made this bread tonight, and it looked so awesome and made my house smell even more amazing! Unfortunately, when I cut a slice, it had this strange non-sweet smell mixed in with sweet banana smell. I noticed the same smell in the batter after I added the 2 tsp of vanilla extract (I forgot to add it with the wet ingredients, so I did it after).

I’ve never actually used 2 whole tsp of extract. Do you think that could have anything to do with it? My loaf was also not sweet enough ): Should I have packed the dates into the cup? I kind didn’t push them in, so many I didn’t add enough? Let me know your thoughts (: • Hi Wendy! Unfortunately it would have been due to a number of things: not packing in the dates, not using ripe bananas, not using real vanilla extract instead of imitation.

I don’t want to make assumptions for what you did and didn’t do, these are just my speculations! Yes, pack in the dates, and if you think the vanilla is too much for your taste or if it is an artificial one, use less since those tend to get unappetizing when using too much. Let me know if you try it out again, so sorry for the mess up! • Hi! I just tried making this recipie and followed all of the ingredients and steps. Unfortunately, the batter was all clumpy and I didn’t know how the consistency of the batter was supposed to look.

I ended up baking it and it came out and completely fell apart. IM not sure where I went wrong. Any thoughts? So sad about this! • Hi Amanda! Oh no, I am so so sorry about this. I’m not sure what could have gone wrong. What I suspect with this is maybe your dates were not moist enough, or maybe the oats were not ground finely? Let me know if it is either of these!

I am here to help, I’d love for you to try this out because it’s a favorite of mine. • I made this and it was definitely phenomenal! I was hoping to make a lower calorie version though by not using dates (also I feel like the sugar in dates make me crave more sugar) Since there is banana I feel like it won’t taste too bad?

lol I’m sure the dates add texture and moistness so I was wondering if you think I could replace that with extra banana or applesauce? Thanks! • Hi Vanessa! I haven’t tested coconut flour in this recipe so I can’t be sure, but I do know that you can’t sub coconut four 1:1 with the oat flour. It will only take about 1/4-1/3 the amount of coconut flour, but since it is extremely absorbent it may react different and need the addition of 1-2 more flax eggs.

• Hi Laura! I have not tested these with date sugar, but I have used coconut sugar and when I did, the bread consistency was not the same. It turned out a bit flat and too dense. The flax/chia is used as a binder (instead of an egg) so you can try out another vegan egg substitute! Again I have not tested that out, but I’m sure it will work 🙂 •


best dating gluten free breads

best dating gluten free breads - Gluten Free Bread


best dating gluten free breads

Here are my Top 10 Secrets to Baking Gluten Free Bread with yeast. There are tons of free recipes in my , but the best place to start is right here, with these secrets. Once you understand how to make gluten free bread successfully, you’ll be ready to select your first recipe and get started with confidence.

If you’d like to move past batter-style gluten free bread, my gluten free bread flour blend will revolutionize your homemade bread-baking! Secret #1: No substitutions Try to avoid making any substitutions the first time you make a gluten free bread recipe, especially one which is unfamiliar to you. If you have chosen a recipe that you can only make with substitutions, select another recipe. Whenever a reader tells me that they are having trouble with a recipe, my first question is always whether they have made any substitutions.

Some may work, but many will not. And early failure will make it very hard to stay motivated. The easiest gluten free bread recipe to begin with is the recipe for the recipe from my first cookbook. I posted it on the blog when the second edition of the book was published. It’s a super simple recipe, and since there’s a video above, you can even look over my shoulder as I make it first.

Another batter-style gluten free bread recipe that uses ingredients you probably already have on hand is my recipe for . Secret #2: Bake by weight. Bake by weight, not volume. Proper proportions make the difference between success and failure. A serviceable scale is totally cheap, and easy to use. I recommend (affiliate link). To use a digital scale, simply finish measuring one ingredient, and hit “tare.” It zeroes out the scale.

Ready for the next ingredient, in the same bowl. Precision, easily. In all of my recipes, 1 cup of weighs 140 grams. Don’t bother trying to see if the measuring cups you have in your kitchen match their volume to my weight measurements. There is tremendous variation in volume-based measuring tools like cups and spoons, and user error is simply unavoidable.

That’s the whole reason to use a scale. Secret #3: Don’t double Don’t double a recipe for gluten free yeast bread to make twice as much, if it’s made in the batter style like our recipe for . However, the yeast bread recipes in CAN be doubled, or halved, easily. Everything is new and better! But when it comes to any gluten free bread recipes that make a batter-style bread (like ), don’t double.

The ? Double away. :) Secret #4: Beat well Gluten-free bread dough needs to be mixed vigorously. The best way to do it is with a stand mixer. Don’t have one? Do it by hand, and put some elbow grease into it. You can try using a hand mixer with dough hook attachments, but not with balloon whisk attachments. And don’t worry about over-mixing. There’s no gluten to ‘overwork.’ If your end result has a really tight crumb and seems crumbly, it’s not that you overworked the dough.

Your hydration level was likely too low. The yeast bread recipes in require a dough hook, just like traditional, conventional gluten-containing breads.

Don’t have a stand mixer? No problem. A 5-speed handheld mixer, with dough hook attachments, will work great! Secret #5: You need the gums Don’t try to bake bread without any gluten substitutes, like xanthan gum. When yeast gives off carbon dioxide during the baking process, gluten acts like a cloak and suspends the bubbles. That allows the bread to bake around the air pockets. No gluten, and no gluten-substitute? No cloak, and nothing to “hold” the rise.

Secret #6: Bake it right. Use a simple to gauge your oven’s baking temperature properly. Most ovens are calibrated improperly, and off by around 50°F. Yup. That much. One of mine is typically off by about 75°F! Don’t bother calibrating it. It will just get out of whack again. Use an oven thermometer. Easy, cheap – essential. Bake bread in a too-hot oven, the outside will bake before the inside has a chance to develop enough structure to support it, and it will cave as it cools.

Secret #7: Don’t give up. Don’t give up if your first loaf of bread isn’t perfect. It’s a skill. It builds with experience. And even if the loaf isn’t gorgeous, it probably still tastes great. I bet you don’t take pictures of your food like I do. So just carry on! Secret #8: Proof is the in proofing. Create the right environment for bread proofing. If you can swing it, consider a . It’s amazing the even rise you can get in this little box of heaven.

I got mine for free (I was a ‘tester’), but I would have bought it. No question. If you can’t swing it, use my tried and true . I used it for years and years, with good results. Secret #9: Don’t freelance. Do not “throw a bunch of flours” into a bread recipe and expect it to turn out. And use instant yeast. No need to proof it as long as it’s comfortably within its freshness date. If the bread didn’t rise, it’s very unlikely that the problem is the yeast.

Trust me. Secret #10: Keep perspective. If you use a prepared mix and follow the directions, but the bread doesn’t turn out—it’s not. your. fault! [ These links contain affiliate codes that help me earn a small commission, at no additional cost to you. Every single product I recommend is one I truly believe in and, where appropriate, have purchased myself!] So far I have had great success with making GF bread!

Only one flop- and it was when I attempted to double a loaf recipe. One loaf turned out perfect, the other did the gummy thing that I find typical in store-bought GF bread.

It is about to become crutons or bread crumbs… I dont use commercial flour blends, I make my own based on what I am feeling like. Usual ratio is about 1/3 starches, 1/3 rice, 1/3 other flours. If a recipe calls for specific flours- I will follow it to a T. My dough regardless of the blend or recipe seems to turn out pretty uniform in texture- only recipes that I have trouble with are for pizza dough and pancakes.

Still looking for ‘my’ recipe. I dont use a proofing box- but I do shut all my doors and windows and I turn on my humidifier when I am setting my bread out to rise. I shared a bread recipe with a friend as well as a few slices- she has tried making it and hers turns out very eggy every time.

Mine does not. We havent figured that one out. Funny part is that before I had to go GF, the art of bread making was something that eluded me. Ok, Nicole….I need a little assistance….what temperature do you usually use your proofer at? I made a disaster loaf the other day (trying to use up another flour mix) and was anxious because it didn’t raise properly. Unfortunately, the instructions with the unit aren’t really clear as to what temp to use.

I do so want to make the nicest breads… Thank you in advance – Pam Hi, Pam, Don’t worry. You’ll get there. I set my proofer to between 85 and 87 degrees F. It will rise anywhere between about 70 degrees and about 110 degrees, albeit slower or faster. 85 to 87 degrees F is a good medium. Sounds like your issue was with the flour. Especially if it was King Arthur, I’m sorry to say. It’s useless in yeast bread. xoxo Nicole


best dating gluten free breads

If you are looking for a that tastes like the traditional bread you know and love, your best bet may be to make it yourself. Fortunately, this doesn't mean you have to start from scratch. Today, there is an ever-widening range of gluten-free bread mixes that are a snap to make and offer the aroma, texture, and flavor you've long been craving.

The ingredients and preparation vary from product to product. The cornbread, for instance, calls for the addition of milk, eggs, and oil or butter. Their wholegrain and white loaves each require cider vinegar plus yeast (included), while the cinnamon-raisin bread only needs yeast. All but the cornbread can be easily made in a bread machine.

Dedicated gluten-free manufacturer Pamela's Products makes two bread mixes: its more traditional Gluten-Free Bread Mix and its hearty Cornbread and Muffin Mix. The traditional bread mix includes sorghum flour, tapioca flour, millet flour, and yeast, while the cornbread mix includes cornmeal, tapioca flour, and potato starch.


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