With this recipe you will succeed your next bread with certainty! Because my white bread recipe is fail-safe. You need only a few ingredients and must follow a few simple steps.
I use a wheat flour for my white bread. If you have a gluten intolerance, you can also use gluten-free flour. The amount of water may need to be adjusted.
® Recipe In The Category Breads & Rolls On Www.recipecommunity.com.au, The - Failsafe Gluten Free Bread Recipe title=Fluffy And Tasty Gluten, Dairy, Egg, Corn, Nut And Soy Free Bread. Suitable For FAILSAFE Elimination Diet By KristanK. A Thermomix ® Recipe In The Category Breads & Rolls On Www.recipecommunity.com.au, The style=width:100%;text-align:center; onerror=this.onerror=null;this.src='https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcTaXhseXtyhJpVUmWO19pMoO1BF3zkzKRmTCguhspBB7ffGYe4P3DeoYXvQCPLU8-j4YNQ&usqp=CAU'; />
First, put the flour in a large bowl. Make a small well in the flour and sprinkle the yeast into it. Mix the yeast with the sugar and a little water. Gently stir the yeast-water-sugar mixture into some of the surrounding flour. Please be careful not to add too much flour to the mixture. When you have mixed everything well, sprinkle some surrounding flour on top. So that you don’t see any moisture anymore.
Gluten Free Bread
After 20-30 minutes of resting, bubbles should have formed and moisture will come to the surface. Now is the time to add all the other ingredients to the dough. Add olive oil, apple cider vinegar and salt to the flour. At the end, slowly add the water.
Now knead the dough until you get a smooth texture. Cover the bowl with a cloth and let the dough rest for at least 60 minutes.
After the resting time, the dough should have approximately doubled in size. Put some flour on a baking sheet, divide the dough in half and shape it into a loaf.
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When shaping the bread, it is important that you do not knead the dough! Pull it in each direction and then fold it back together. This way you let air into the dough.
After forming two loaves, score the top slightly to allow the dough to rise nicely in the oven. Mix some plant-based milk with oil and brush the dough with it. If you like, you can now put seeds of your choice on the breads. I chose sesame and sunflower seeds.
Your loaves are now ready to bake. You don’t have to preheat the oven. After about 45 minutes, your bread should be ready to bake. To check if they’re really done, you can tap the bottom of the loaves. If the bread sounds hollow, it’s done.
Gluten Free All In One Bread Loaf
If you have baked your perfect white bread, then of course you also need the right spreads. You can find some recipes for it on my blog. For example, I can recommend the hummus with roasted peppers or the vegan chocolate spread. But my paprika-walnut spread is also perfect. Maybe try my vegan tuna spread? I can’t even decide which spread I like best.
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Best Gluten Free Bread Machine Recipes You'll Ever Eat
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Simple Whole Wheat Bread Recipe
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Soft Homemade Gluten Free Bread
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Get my gift for you now: a FREE recipe book with delicious, simple, vegan Christmas treats. Only available for a short time. So don’t hesitate and try out these delicious recipes. Have fun and enjoy!Looking for a deliciously moist and dense sweet bread that also happens to be FAILSAFE and gluten free? No, it’s not a unicorn. It’s this gluten free pear bread.
I’m a HUGE fan of sweet breads like banana bread and pumpkin bread. Both have a really special place in my heart and I have fond memories of devouring slice after slice as a child (and an adult, let’s be honest). So when banana and pumpkin were stricken from the list of FAILSAFE ingredients, I kind of figured sweet bread would be out of the question.
Homemade Vegan Bread
It took a few tries to get this one right. The first batch of gluten free pear bread I made overflowed and dripped onto the bottom of my oven causing the entire house to stink of burnt food for dayyyyys. I also undercooked it and the bread had a super gooey center. The good news it, it tasted delicious, so I knew that I was onto something.
The second attempt was perfection. No overflowing. No gooey center. Just deliciously dense and moist sweet bread. The third and fourth attempt were a bit less great. Both had that darn gooey center again because I forgot to do the toothpick test.
My family didn’t seem to mind, though. We managed to polish off each loaf in about 36 hours. The kids and the husband all enjoyed it. The only reason I haven’t made another loaf right now is because we don’t have any pears left. I’m going to need to try making it with canned pears next. Because that would make it even easier to create.
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Make sure you DO THE TOOTHPICK TEST so you don’t end up with a gooey center like I did. (Consider yourself warned.)
Author: Emily @ My Failsafe Life Cuisine: American Courses: Dessert, Snack, Vegetarian Recipe Keys: dairy-free Dairy Free F FAILSAFE Gluten Free Low Salicylate soy-free Soy Free Vegetarian Recipes
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