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We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.
- Nonstick vegetable oil spray
- 1 cup unsweetened shredded coconut
- 1½ teaspoons baking powder
- 1½ cups unsweetened coconut milk
- 1 teaspoon coconut extract (optional)
- ¼ cup unsweetened coconut flakes
- Xanthan gum can be found at natural foods stores, some supermarkets, and online.
Place a rack in middle of oven; preheat to 350°. Line a 9x5" loaf pan with parchment, leaving overhang on long sides; coat with nonstick spray (to use an 8½x4½" pan, hold back 1 cup batter). Toast shredded coconut on a rimmed baking sheet, tossing occasionally, until lightly browned, 5–7 minutes. Let cool.
Whisk rice flour, sorghum flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum in a medium bowl. Using an electric mixer on medium speed, beat sugar, coconut milk, oil, and coconut extract, if using, in a large bowl until sugar is dissolved and mixture is smooth, about 4 minutes. Add eggs one at a time, beating well after each addition. Beat mixture until very smooth, about 2 minutes. Reduce speed to low; beat in dry ingredients. Increase speed to medium; beat batter 5 minutes. Beat in toasted coconut. Scrape batter into prepared pan; top with coconut flakes.
Bake bread until top springs back when gently pressed and a tester inserted all the way to the bottom comes out with just a few moist crumbs attached, 80–95 minutes. Transfer pan to a wire rack and let bread cool in pan 10 minutes. Turn out bread onto rack and let cool completely.
Do Ahead: Bread can be baked 4 days ahead. Store tightly wrapped at room temperature
Nutritional ContentCalories (kcal) 720Fat (g) 41Saturated Fat (g) 19Cholesterol (mg) 95Carbohydrates (g) 86Dietary Fiber (g) 4Total Sugars (g) 39Protein (g) 7Sodium (mg) 470Reviews Section
Gluten-Free Flaxseed Coconut Bread (Paleo, Dairy-Free)
This gluten-free flaxseed coconut bread is a dense, low-carb and fibre-rich loaf that is perfect for both sweet or savory meals. Perfect toasted with this mixed berry chia seed jam, dipped in this carrot turmeric soup, or spread with our popular easy creamy hummus.
We just got back from one of the amazing heaven on earth that is Patagonia in the south of Argentina, and now all I want to do is travel around Argentina to get to know naturally beautiful country that I’ve been blessed to have as a second home.
Patagonia is made up of so many breathtaking landscapes, with a blend of endless turquoise lakes, greenery, and mountains. A picture speaks a thousand words, so you can check out the photos from our Patagonia road trip and soak it up.
Juan ran a couple of blood tests before our trip, and when we got back, the results were ready, and they confirmed his suspicions – that he has Hashimoto’s, an autoimmune disease that attacks the thyroid gland as if it were a foreign invader, and this doesn’t allow the thyroid to function properly.
If you want to learn more about Hashimoto’s and its symptoms, this post by Michelle from Unbound Wellness is extremely comprehensive and easy to understand. Michelle also has a whole section dedicated to her journey with Hashimoto’s so you can take your time to browse.
For those who don’t know, what the thyroid does is to balance the hormones in your body, and if it’s not working optimally, your hormones will be out of whack (don’t worry about feeling ignorant, I only just realized what I thyroid does too!).
Apparently Hashimoto’s is common among Celiacs, which was why Juan (who is Celiac) suspected that the general feelings of bloatedness, headaches, and joint pain that he’s been having might be due to this condition (all symptoms of Hashimoto’s).
Juan has a medical appointment with the endocrinologist booked and plans to consult a functional medicine practitioner as well, and we’re still very green in our knowledge of this new scenario.
However, from what we’ve googled and read online, we know that diet plays a big role in balancing our hormones, and with Hashimoto’s present, Juan’s got to be on a diet that’s stricter than ever.
It seems that the AutoImmune Protocol diet (also known as the AIP diet) is what people with Hashimoto’s should stick to in order to reduce inflammation in their bodies and to heal their gut lining, and frankly speaking it does honestly appears challenging. It’s not just going gluten-free, it’s also going grain-free and even stricter than just Paleo.
But hey, we’re also up for a good challenge right? After all, we’ve already cut out gluten for the past 5 years, so maybe cutting out more stuff isn’t that difficult I guess. My fingers are crossed (very tightly).
1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
6 tablespoons (54 g) Expandex modified tapioca starch (I don’t recommend it, but you can replace this with an equal amount, by weight, of regular tapioca starch/flour)*
1 tablespoon baking powder
1 teaspoon (3 g) instant yeast
1 tablespoon (12 g) granulated sugar
1 1/2 (9 g) teaspoons kosher salt
2 tablespoons (24 g) vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening, but any kind will do), melted and cooled
3/4 cup (6 fluid ounces) warm milk (about 95°F)
3 ounces warm water (about 95°F), plus more by the teaspoon as necessary
Confectioners’ sugar, for dusting
*For information on where to find Expandex, please see the Resources page. I have not yet tested Ultratex 3 in this recipe, but if you would like to try it here, I recommend using 18 grams of Ultratex 3 in place of the Expandex (1/3 the amount of Expandex called for), and then making up the remaining 36 grams of weight in more all purpose gluten free flour. So it would be 404 grams all purpose gluten free flour + 18 grams Ultratex 3. Ultratex 3 is at least 3 times as strong as Expandex.
Easy, Gluten Free, Vegan, Bread Rolls
Finally! A gluten free bread roll that tastes like the real deal. Serve these rolls on the side for any meal or use them as a bun for sandwiches. These rolls are soft and delicious. My-easy-to-use, gluten-free, vegan, top 8 free (except coconut),Bread Flour Mix allows you to make these rolls in a jiffy.
My Bread Flour Mix can be used to make sweet or savory breads. Rosemary and garlic are the perfect combo for a dinner or sandwich roll. If you like rolls that are slightly crusty on the outside and soft and chewy on the inside, you will love this recipe. Don’t worry. You don’t have to be a self-proclaimed baker to turn out scrumptious rolls every time using this recipe.
My Bread Flour Mix is gluten free, dairy-free, egg-free, peanut-free, tree-nut-free (except coconut), plant-based, vegan and so versatile that you will want to have it on hand at all times.
In addition to my Bread Flour Mix, all you need are 4 basic ingredients to make the best bread rolls you have ever tasted.
1 3/4 cups warm water (It is critical to use a glass measuring cup or other container designed to measure liquid as scoop measuring cups do not hold the same volume.)
1 Tablespoon coconut sugar or other sweetener
6 Tablespoons aquafaba (water from a can of chickpeas) or any egg replacer for two eggs
2 teaspoons of active, dry yeast
*Optional: 1 teaspoon garlic granules and 2 teaspoons of dried rosemary
Line a baking sheet with parchment paper.
In a medium bowl, combine warm water, sugar, and active dry yeast.
Allow mixture to sit for a few minutes until the yeast becomes active. You will see a few bubbles as it starts to work.
Stir in aquafaba or other egg replacer.
Add in Bread Flour Mix and the optional garlic granules and dried rosemary if using. Combine well.
Allow mixture to sit for 5 minutes while the flours absorb the liquid.
Knead the dough for 30 seconds
Grease your hands or food gloves, well.
Divide dough into 8 equal parts.
Roll each portion of dough into a ball, and place them on the baking sheet.
Lightly flatten each dough ball with the palm of your hand.
Bake at 400° for 20 minutes.
Please follow me on Facebook, Instagram, and Pinterest. Much love & happy baking! xo —elizabeth
The Best Paleo Bread Recipe (Gluten-Free + Dairy-Free) | Amy Drummond
When our culinary team member Amy Drummond started her quest to make the BEST paleo bread recipe on the internet, with as few ingredients as possible, she knew she was in for a challenge. Gluten-free and keto baking recipes frequently rely on nut flours, coconut flour and arrowroot starch (or tapioca flour) as substitutes for flour and many also use flaxseed meal as an egg substitute. She gathered these ingredients and started experimenting.
"After just a few minutes of measuring and mixing, my first loaf was in the oven. This first attempt resulted in a loaf that had a very strong almond milk flavor and was too dense," she says.
On her second try, she decided to increase the amount of leavener and use both baking powder and baking soda, plus vinegar for a lighter texture. She also whipped two egg whites to stiff peaks then gently folded them into the batter to help it rise and got rid of the almond milk, adding a touch of honey for sweetness instead.
"This loaf looked much more like sandwich bread and had significantly better rise to it but it lacked flavor and had a wet and gummy texture even after allowing it to cool overnight," says Amy.
It became clear that the biggest challenge when it comes to baking tasty paleo bread is reducing the moisture while maintaining some elasticity. After a LOT of tinkering with the amounts of arrowroot starch, coconut flour and eggs, she landed on the ratio you see in the recipe below&mdashwhich resulted in a loaf with the pliability of a soft sandwich bread (light and chewy) without being eggy or overly soggy on the inside.
However, "I still felt the bread was lacking in the flavor department so I dug around my pantry and decided to mix in some tahini,&rdquo she adds. "Even though the tahini was barely noticeable, it helped balance out the flavors."
Ta da! The BEST paleo bread recipe ever. Try it for breakfast, toasted, and topped with almond butter and fruit, to make avocado toast or topped with egg salad. It&rsquos great for lunch, too, with chicken salad, as a BLT, or for grilled cheese.
What is different about this coconut lemon muffin recipe?
I wanted to create a dairy-free muffin and still keep it super moist. I eliminated butter and replaced it with olive oil. I added turmeric, a key ingredient in Moroccan cuisine and plenty of fresh lemon juice and lemon zest.
Turmeric is an antioxidant-rich spice and adds beautiful golden colour to recipes. And I added toasted coconut.
Coconut two ways…
This gluten-free muffin recipe is packed with coconut. I find that unsweetened desiccated coconut works best in baking. The size of the coconut flakes is just right for this recipe. You could use shredded coconut but you will taste more of the coconut shreds. I prefer for the coconut to blend in with the lemon flavour.
Difference between shredded and desiccated coconut…
Shredded coconut is grated coconut usually in longer thin strips. Then they are dried, but still, retain more moisture. Desiccated coconut is finely ground coconut then dried.
To create even more flavour for this gluten-free coconut lemon muffin recipe, I used a combination of raw and toasted coconut.
How to toast shredded coconut?
Toasted coconut has a deep nutty flavour, and it works well in many desserts. It is an excellent replacement for nuts for someone intolerant to nuts. Raw coconut doesn’t have much flavour, but toasted coconut is super tasty and fragrant.
To toast coconut is super simple. Spread a thin layer of shredded or desiccated coconut on a baking sheet lined with parchment paper and bake for 3 – 5 minutes.
This method is probably the best way to toast coconut because it is evenly toasted, and you can do it in large quantities.
Another way to toast coconut is in a pan on the stove. Toasting coconut on the stovetop can cook unevenly, and it’s harder to toast large quantities, but it is a quick way to toast a small amount of coconut. Place coconut in a dry skillet and heat for about 3 minutes until golden.
Be very careful when toasting coconut in the oven or on the stovetop because coconut burns very quickly. Do not walk away! I like to sweeten my toasted coconut whenever I use it as a topping.
To sweeten the toasted coconut, mix it with confection sugar. I used sweetened toasted coconut as a topping for this coconut lemon muffin. But you don’t have to sweeten it. The coconut is plenty flavourful.
I find the toasted coconut makes the gluten-free muffins even more delicious by adding a little sweetness to the coconut.
I know you will love this dairy-free coconut lemon muffin topped with a light lemon glaze and sweetened toasted coconut. The gluten-free muffin is insanely delicious, oozing with coconut and fresh lemon flavour. Enjoy!
- 3/4 cup hot water
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup oats, optional
- 1/4 cup coconut, shredded, optional
- 1/3 cup liquified or melted coconut oil or olive oil or sesame oil
- 1/3 cup honey or maple syrup
- 1 1/2 cups coconut flour
- 1 1/2 cups gluten-free flour or bread flour
- 2 1/2 teaspoons granulated yeast or 1 (0.25-ounce) packet rapid-rise yeast
Gluten Free French Bread
While becoming gluten free can have many advantages, it can also mean saying goodbye to some of your favorite foods, including French bread. French bread can be used in so many different ways, making it hard to eliminate from your diet completely. This spring, why not make a French bread dish that is free of gluten and grains with a gluten free French bread recipe .
This recipe is also dairy free, nut free, and soy free, making it safe for almost anyone to eat! The Gluten Free All Purpose Baking Flour from Bob’s Red Mill used in this recipe assures that the bread remains light and fluffy when baked. For a hint of extra flavor and to customize this bread to your taste buds, feel free to add your favorite seasonings to the bread mix and make it your own!
How to Cook with Coconut Flour
Coconut flour is extremely high in fiber, which means it absorbs a lot of liquid during baking. This makes it critical to follow the recipe exactly without making additional substitutions. Dough will often be much thicker than expected when baking with coconut flour. Don't worry too much, just keep going. A quick rule of thumb is to swap about 1/4 to 1/3 cup coconut flour for 1 cup of regular flour. Due to its high absorbency, you’ll also want to increase the number of eggs. To help you try this unique ingredient, we've rounded up eight of our best coconut flour recipes. These are tried and true!
P.S. If you want to know more about coconut flour, check out our post all about what it is and how to use it.
Coconut Flour Brownies: Chewy and chocolaty, these brownies are a great foray into baking with coconut flour.
Coconut Flour Wraps - Great for crepes or using as tortillas. Photo courtesy of Vitacost.
Coconut Curry Muffins - A fun and flavorful muffin.
Coconut Layer Cake - A beautiful cake that takes coconut to the next level.
Vanilla Almond Sugar Cookies - One of our favorite and easiest coconut flour recipes.
Coconut Crusted Mahi Mahi - Yes, you can use coconut flour as a breading, as proven here by Eat Well with Janel
Fluffy Coconut Flour Pancakes - So easy and so delicious!
Double Chocolate Coconut Flour Brownies - Double the chocolate and double the deliciousness from Bran Appetit.
Best Gluten-Free Bread Recipes
Whole Grain Gluten-Free Artisan Bread
This dairy-free, egg-free and starch-free bread recipe was tested for weeks, so you know it’s got to be near perfection.
Simple Sorghum Sourdough
Chantal is the queen of sourdough breads and she uses videos as well as step-by-step photos to fully equip you to make an incredible loaf.
Nut-Free Paleo Sandwich Bread
This light and airy bread uses sunflower seed butter as a nut-free alternative, which happens to be one of our favourite seed butters!
Multi-Grain Nut and Seed Bread
This thick, nutritious and hearty loaf is sure to fill you up and become one of your favourite staple foods.
Yet another way to use cauliflower rice – delicious bread! Make this one totally grain-free by using almond flour or chickpea flour.
Gluten-Free Buckwheat Rolls
It takes some time to ferment these beauties, but the results are oh so worth it!
Sourdough Pumpernickel Gluten-Free Bread
Gluten-free, vegan, sourdough and pumpernickel in one loaf? We’re swooning.
How to Make Gluten-Free Sourdough Bread
Everything you need to make gluten-free sourdough practical and attainable, including baking schedules, tips, recipes and bonus adorable photos of Meghan’s son, Finley.
Easy Gluten-Free Bread
This post is chock-full of gluten-free bread making tips and adaptation advice, including how to make breads egg-free, dairy-free, and xanthan gum-free.
Two-Ingredient Soft Flatbread
All you need are cooked potatoes and buckwheat flour to make these ridiculously easy flatbreads – you have no excuse not to make them!
Coconut Flour Bread
If you’re following a low-carb or ketogenic diet, this is the perfect bread for you. But even if you’re not, this is a great chance to play with fibre-rich coconut flour!
Easy Paleo Gluten-Free Bagels
These bagels are great for meal prep and the most fun part is choosing your toppings!
Turmeric Zucchini Flatbread
Give your bread a superfood upgrade by adding in the anti-inflammatory turmeric and some grated veggies.
Gluten-Free and Vegan Challah Bread
A gluten-free and vegan challah recipe is like a unicorn! Plus, it only takes a few short hours until you can enjoy this goodness.
Gluten-Free Flax Bread
We love that this bread recipe is free-form, making it super easy, plus you get some extra fibre from the ground flax.
Pumpkin Oat Flour Bread
Enjoy the flavour and nutritional benefit of honey in this naturally sweetened pumpkin bread. This type of bread is great with nut and seed butters, ghee and coconut oil!
Gluten-Free Naan Bread
You can make this soft and pillowy naan bread on the stovetop using a cast iron pan or in the oven.
Paleo Italian Breadsticks
These no-fuss Paleo breadsticks are made in one bowl and are perfect for dipping in your favourite sauces.
Vegan Skillet ‘Cornbread’
You’ll be surprised by the gluten-free grain used in this corn-free cornbread – it looks and tastes remarkably like real cornbread!
The Life-Changing Loaf of Bread
The title of this recipe isn’t false marketing!
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