Best 3 Gluten Free Dairy Free Bread Loaf Recipes

GLUTEN FREE DAIRY FREE BREAD (WITH EGG FREE OPTION!)

Steps:

• Turn the light on your oven. This will help the oven become just the right temperature for proofing. Place the paddle attachment on your stand mixer, and add to the mixing bowl the gluten free flour, yeast, psyllium husk powder, baking powder and salt. Combine on low speed. Add the liquids: aquafaba (or eggs), honey, oil and water (being sure to use an instant read thermometer that your water is the correct temperature). Mix on low until the dough has started to form. Increase the speed to medium and mix for 2 and a half minutes. Scrape the sides of the bowl, and mix for an additional 2 and a half minutes. Pour batter into your greased bread pan. Smooth the top of the batter if necessary. Measure your plastic wrap, but spray the side that will be facing down with non-stick spray before placing on top. Place the covered pan in your oven with the oven light on for 45 minutes. Once your bread has risen (filling about 3/4 the pan), take your bread out and preheat your oven to 350 degrees F. Take the plastic wrap off and place the bread in the middle of the oven and bake for 40-45 minutes. If your top starts to brown too much, place a piece of aluminum foil over the top. To ensure the bread is done in the middle, place your instant read thermometer in the center of the bread. It should read 205 degrees F. Remove the bread from the oven. Allow the bread to cool for five minutes in the pan. Turn out onto a cooling rack and allow the bread to cool completely before slicing (2-3 hours). I know it's hard to wait! Bread is best served fresh after cooling at room temperature with your favorite dairy free butter and jam/honey. See post above on storing options.

GLUTEN-FREE DAIRY-FREE BANANA BREAD

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5- or 8x4-inch loaf pan.
• In large bowl, beat sugar and melted oil with electric mixer on medium speed until light. Add eggs; beat well. Stir in bananas and almond milk; blend well. In separate bowl, mix flour blend, baking soda, baking powder and salt. Stir into banana mixture just until moistened. Pour into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack.
• Loosen sides of loaf from pan; remove from pan, and place top side up on cooling rack. Cool completely, 1 to 2 hours, before slicing. Wrap tightly, and store at room temperature up to 4 days, or refrigerate.

GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, coconut milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Toss the raisins with remaining flour; fold into batter., Transfer half of the batter to a greased 9x5-in. loaf pan. Combine the cinnamon and remaining sugar. Sprinkle half over batter. Repeat layers. Cut through batter with a knife to swirl., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. If desired, serve with dairy-free margarine.