GLUTEN-FREE BREAD RECIPES ‣‣ 3 ways to make healthy bread
(bright music)
- Hello, my friends.
Welcome back to my channel.
If you're new here, my name is Alyssa.
Today we are making bread,and I'm going to show you
how to make three differentgluten-free bread recipes.
The first one is goingto be a yeasted bread.
So that's kind of like a,
well, they're all sandwich breads,
but it's kind of themore traditional route.
We're also gonna be makingan almond flour-based bread.
So this one is on the smaller side,
mostly grain-free, exceptwe are using some quinoa.
And then the third one isgoing to be a yeast-free bread
that uses eggs and bakingsoda, baking powder
for (laughs) the leaveningand helping it rise,
so we're not using yeast.
I will say, all three ofthese recipes do use eggs.
I have not personally found a bread recipe
that is gluten-free and veganthat works for sandwich bread.
So if you have one that is(laughs) working for you
that you've tried, pleaselet us know in the comments
because I know there will besome questions about that.
Otherwise, all theserecipes are up on the blog.
I've linked them down inthe description box for you,
so if you wanna make them,
you can find those rightdown below this video.
I'll pause quickly andinvite you to subscribe
if you are not yet part of our community.
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All you gotta this is tap that button.
Otherwise, let's goahead and dive right in.
Our first bread recipe is thehigh-protein quinoa bread.
We are starting by adding some honey,
you could also use maple syrup,into a glass of warm water.
And just stir that togetheruntil the honey dissolves.
Then we're gonna add insome active dry yeast.
And you don't have to do this,
but I like to give the yeast a quick stir
to just make sure it'scombined with the sugar.
And basically we'rejust gonna let this sit
until the yeast blooms.
And the yeast is essentiallyfeeding on the sugar,
so it makes it active, and thenit gets all nice and puffy.
So we're looking for it to look like that.
And you can set thataside while it's blooming
and get your dry ingredients together.
So the dry ingredients,
we're gonna add some quinoaflour, chickpea flour,
sorghum flour, potato starch,
as well as a little bit of guar gum,
some sea salt.
And then you'll stir thattogether or whisk it together
just to get everything combined and even.
Then we will add in our wet ingredients.
So you're gonna add in that bloomed yeast
with the water and honey.
And you can give that a quick stir.
I recommend using an electricmixer for this recipe.
You could also use a standmixer if you have it.
It just gets everythingreally nice and combined
and makes sure that the gum is activated.
So once you have the waterkind of mixed in there,
it's gonna be a littlebit on the thicker side,
but that's fine 'cause we are going
to add in three wholeeggs, as well as some oil.
I'm using avocado oil here,
but you could use any oil that you want.
And you'll use your mixer again
to just beat this all together for a good,
I would say at least a minute
until it's all smooth and combined.
And it's gonna be kindof like a pancake batter,
like a thick pancake batter.
Once you've got that batter,you can add in your mix ins.
So I'm using whole quinoa,as well as sunflower seeds.
But again, you could use anycombination that you want.
You could use poppy seeds.
You could use basically whatever you want.
Or you could just leave it out.
Fold that into the batter.
And once it's combined, youare going to transfer it
into a parchment-lined loaf pan.
I actually like to use a taller loaf pan
for my gluten-free breads.
I think this is an eight by 10,
but I'll be sure to link the exact one
that I use down below.
It just helps with the height.
And then we will set thisaside and let it rise.
And it should take about 20to maybe 30 minutes to rise.
And it's gonna rise almostto the top of this pan.
Once it has risen, you aregoing to pop it in your oven,
and you're gonna bake itup until it is golden brown
and cooked through the middle.
You should get a kind of hollow sound
when you tap it on the top.
You can let it cool in the pan,and then you can just remove
that parchment right from the loaf pan.
Let your bread cool completelybefore slicing into it.
This is really important.
But look at the gorgeousheight that we get.
It is so pretty, and the textureof this bread is amazing.
So once it's cool, like I said,you can just slice into it.
And similar to other gluten-free breads,
I really recommend that youstore this in the freezer
if you're gonna keep itfor more than a day or two.
Gluten-free bread goes stale really fast.
So to keep it fresh and nice,
I always slice the whole loaf up
and then pop it in the freezer.
And you can just pull them outand toast them as you want.
But it has an awesome, awesome texture,
a really nice flavor, and it'sreally also high in protein.
And I personally love theseed mixture in there as well
'cause it gives it a little nice texture.
So this bread toasts up beautifully.
I definitely like eatingit toasted on sandwiches.
So I'm just showing you toasted with jam,
but you can basically useit any way that you want.
It is good raw as well,
but I personally just likethe texture of it toasted.
So I hope you guys enjoyed this one,
and let's move on toour second bread recipe.
So the second one we're makingis our almond flour bread,
and we're gonna start with eggs.
So this uses a lot of eggs.
It uses five whole eggs.
And we're just gonna add them into a bowl
and then whisk them togetheruntil they are smooth.
If you want to not use quite as many eggs,
I think you could use three
and add in 1/2 a cup of coconut yogurt
or just a yogurt in general.
I haven't tested it, but Ithink that would probably work
because I've used variationsof this recipe before.
So if you wanna reduce theeggs, you could try that,
but this definitely is not something
that you're gonna beable to make egg-free.
Once you have your eggs in there,
you can add in your oliveoil, apple cider vinegar,
and a touch of maple syrup for sweetness.
Optional, but I just like
that it kinda round out the flavor.
Again, give it a quickwhisk until it's combined.
And we'll add in our dry ingredients,
which is almond flour, quinoa flour,
flaxseed meal, tapioca starch,
coconut flour, a little bakingsoda, and some sea salt.
And you'll fold that together
until you get a thickish smooth batter.
This is gonna be more like akind of thick brownie batter.
It's on the thicker side, soit's not quite as pourable.
And if you guys wanted to makethis completely grain-free,
I think what you could do is
instead of using the quinoa flour,
I would substitute it with chickpea flour.
I think that would be agood one-to-one substitute,
and that would make itcompletely grain-free.
So if you're trying to avoid quinoa then
or grains in general, I would try that.
So once you have your batter,
you can transfer this into your loaf pan.
I used a standard loaf panfor this one, nine by five,
but you could use ataller one if you wanted.
It would give it more height.
And always line it with parchment paper.
That's super important.
And again, we'll just bake this one
until it is cooked through in the center.
All of the baking instructionsare linked in the recipes,
so just look for those down below.
Once it has baked up,just like the last one,
you're gonna want to make sure
that you let it cool completelybefore slicing into it.
This is imperative forall of these breads.
It really helps you make sure
that you don't have a gummy center.
So once it is completely cool,
you can either do that on a wire rack,
or you can let it cool in the pan.
It still has a really nice texture.
It's very springy.
I love the flavor of it.
It has a very almondy flavor
and a really, really nice texture.
So again, this one, definitelyrecommend you freeze it.
And I also think that thisone toasts up beautifully.
So for this one, I toasted it up
and use it for lunch all the time.
It's really great 'causeit's high in protein.
So I spread on some hummus,
top it with some avocado and some sprouts,
and it's, ugh, my favorite kind of toast.
It's so good.
(bright music)
And then our last recipe is going
to be our yeast-free gluten-free bread.
And we are gonna startby separating three eggs.
And the reason why we're separating them
is we're actually gonnabe using the egg whites
as the way that we'regoing to get the bread
to rise and lift, sowe're gonna whip them.
So just separate your eggs,
keeping the egg whites in one bowl,
the egg yolks in another bowl.
Once you have them separated,
you can put the egg yolks to the side
and use either an electricmixture or a stand mixer
to whip these togetheruntil they form stiff peaks.
So basically just it'sgonna take, I don't know,
30 seconds, maybe a little bit longer
to whip them until they are stiff.
And the air and the structurein the egg whites is
what's going to, again,help our bread rise.
So once you have your eggwhites all whipped up,
you can set them aside
and we're gonna get therest of the bread together,
and then we're gonnafold those in at the end.
So the flour blend that we're using
with this bread is goingto be quinoa flour,
sorghum flour, and some tapioca starch,
as well as a little bit of baking soda,
baking powder, guar gum,
and you could also add in a sprinkle
of sea salt if you wanted.
Once you've got your dryingredients into that bowl,
just stir them togetheruntil they're combined,
and we'll add in our wet ingredients.
So we're gonna be using alittle bit of almond milk,
as well as the egg yolks,
some oil, any variety that you like,
touch of maple syrup, just'cause it adds a good flavor,
and some apple cider vinegar,
which again is alsogonna help with the rise.
Stir that together, and itshould be a fairly smooth,
but kind of on the thicker side batter.
I would recommend actuallyusing an electric mixer here
because this you can see thereare a little bit of clumps.
So just use an electric mixer (laughs)
instead of a spatula like I didhere 'cause it works better.
Once you have that smooth, youcan add in your egg whites.
And we are going to gentlyfold these into the batter.
It's really important that you're gentle
because you don't wanna deflatethe egg whites too much.
You still want them to have a little bit
of air and structure.
So if you've seen me makeany of my waffle recipes,
it's kind of that method.
You're just gently foldingthem into the batter
until the batter is niceand light and fluffy.
Once you have that texture,
you can pour this into your loaf pan.
And I'm using the taller one again.
I think, like I said, it'seight by 10, I'm pretty sure.
So just pour the batterdirectly into that pan,
again, making sure that it'slined with parchment paper.
And just like the last two,
you're gonna just pop thisin the oven and bake it up
until it is cooked through in the middle.
And you can see this one
also has really, really great height,
and it has a really awesometexture on the inside,
very similar to the first one,but this one is yeast-free.
So all of you folks who can'thave yeast in your diet,
this is a great option.
So just, again, like the last two,
I feel like I've said this(laughs) a lot through the video,
make sure that this is completely cool
before you slice into it.
And again, I would recommendthat you freeze your slices
or your bread in the freezer
if you're gonna go beyond a day.
But awesome texture.
Look at that, isn't it so pretty?
Ugh, I just think it's so good,
and it tastes amazingwith the quinoa flour.
So again, toast this one up if you'd like,
or you could make it howeveryou want for sandwiches.
But I was feeling thebreakfast toast with this one,
so I used to love growing upcream cheese and jam on toast.
So I didn't have creamcheese or vegan cream cheese,
so I decided to usecoconut yogurt as my base,
and then I topped itwith some raspberry jam,
and it was so good, honestly so good.
If you guys have not tried this combo,
oh my God, you have to.
Next I'm gonna add sliced banana on it
and a little bit of almond butter
and, mm, it's likeperfect breakfast toast.
So I hope you guys try it.
Hope you love 'em all.
They're all delish.
And there you have it, my friends.
I hope you enjoyed our bread video today.
Let me know which one you're gonna make
by dropping a commentdown below this video.
I'm really interested to see
which one you're most excited for.
All three are amazing.
They are all a little bit different,
but all three toast up really well.
Like I said, all three are gluten-free.
They're not vegan,
but hopefully there areother options for you
who those of you who don't eat eggs.
Otherwise, if you dowanna make any of them,
I have dropped all three links
down in the description box for you.
So if you wanna make them,
you can just find thoselinks right down below.
And if you enjoyed this video,please give it a thumbs up.
Don't forget to subscribe before you go.
Hit that little bell toturn on your notifications
so you never miss another new video.
And that's all I have for you.
Thank you so much for watching.
I really appreciate you being here
and taking the time outof your day to tune in.
I hope you enjoyed it, andI'll see you in the next one.
Bye!
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Today I'm showing you how to make gluten-free bread 3 different ways! We have a yeasted gluten-free bread recipe, an almond flour bread recipe and even a yeast-free bread recipe. All these recipes are healthy, great for toast and sandwiches and taste amazing 😍 ☆ RECIPES ☆ - HIGH PROTEIN QUINOA BREAD: https://www.simplyquinoa.com/high-protein-quinoa-bread-recipe/ - ALMOND FLOUR BREAD: https://www.simplyquinoa.com/quinoa-almond-flour-bread/ - GLUTEN-FREE & YEAST-FREE BREAD: https://www.simplyquinoa.com/yeast-free-quinoa-bread/ ✧ PRODUCTS ✧ - Loaf Pan: https://amzn.to/2O1etwc - Quinoa Flour: https://amzn.to/2ZU23xs - Chickpea Flour: https://amzn.to/2QbbRif - Sorghum Flour: https://amzn.to/2ZUmytX - Potato Starch: https://amzn.to/2Q6MNsA - Almond Flour: https://amzn.to/2Q8CEM3 - Apple Cider Vinegar: https://amzn.to/2ZV46Bk - Maple Syrup: https://amzn.to/2Nf56cOv - Flaxseed Meal: https://amzn.to/2ZXQu8r - Tapioca Starch: https://amzn.to/2QoMjyj - Coconut Flour: https://amzn.to/2ZVAR1a - Guar Gum: https://amzn.to/2ZZNiJy _________________________________ ✧ FREE QUINOA STARTER GUIDE ✧ www.simplyquinoa.com/join-now ______________________________ use code SIMPLYQUINOA and save: 3 FREE SMOOTHIES: www.daily-harvest.com 15% OFF MATCHA POWDER: www.simplyquinoa.com/matcha15 20% OFF VEGAN PROTEIN BARS: www.squareorganics.com 15% OFF ADAPTOGEN POWDERS: www.rootandbones.com _________________________________ OTHER PLACES YOU CAN FIND ME: WEBSITE http://www.simplyquinoa.com FACEBOOK http://facebook.com/simplyquinoa PINTEREST http://pinterest.com/simplyquinoa/ INSTAGRAM @simplyquinoa Disclaimer: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!