Gluten and Yeast-Free Bread

This recipe was not tested in the Bob’s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

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Submitted By customer Elham Ashry
This recipe was not tested in the Bob's Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 22
Rating: 2.95
You:
Rate this recipe!
Submitted By customer Elham Ashry
This recipe was not tested in the Bob's Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. * All wet ingredients should be room temperature

    Place the flour, baking powder, baking soda, xanthan gum, gelatin and salt in a plastic bag and shake very well. This can also be done in a bowl and mixed with a whisk. In a medium bowl, beat egg whites for 2 minutes then add the yogurt, oil and water and mix for 1- 2 minutes. Add the dry ingredients and mix for 3 minutes.

    Spay a loaf pan with cooking spray and dust with some flour. With oiled or wet hands, remove the sticky dough from the mixing bowl and place in loaf. Smooth the surface with wet or oiled hands. The top can be brushed with some butter if desired. Bake for 30 minutes at 350°F, then cover loosely with foil and bake an additional 1 ½ hours. Remove from pan let cool thoroughly, then slice and keep in plastic bag to keep fresh for days, or the freezer for longer. Makes 1 loaf (13 slices).

    Variations:
    Cinnamon Raisin Bread: Add 1 cup raisins, 1 Tb cinnamon, 1/3 cup sugar and reduce baking time to 40 minutes.
    Orange Bread: Add 2 tsp vanilla , 1/3 cup sugar and the zest of 2 oranges.
    Savory Olive Bread: Add 1 cup slices green olives, 1 tsp thyme and used olive oil.

Products Used in this Recipe
Recipe Comments

4 thoughts on “Gluten and Yeast-Free Bread

    1. Recipe Specialist

      The Gelatin is supposed to be added to the dry ingredients. This item is added to this recipe as a binding ingredient.

      Reply
    1. Recipe Specialist

      This is not a recipe in which we formulated, but it is likely that the egg whites are used as a binding ingredient that also aids in incorporating air for a loftier end product.

      Reply

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