If you suffer to find dairy-free gluten-free bread loaves at local markets or are not satisfied with store-purchased options that often fail to meet your expectations regarding taste and texture, not to mention they usually come with a hefty price. Then, gluten-free, dairy-free bread machine recipes are your go-to option!
Check the Texture: One of the key challenges in baking gluten-free, dairy-free bread is
achieving the right texture.
The bread ought to be soft and light, avoiding any dense or crumbling consistency. To ensure this, make certain that your dough isn’t overly dry; it should be slightly stickier compared to conventional bread dough. This additional moisture contributes to achieving a superior texture in the end product.
Ensure Proper Rising: Gluten-free bread tends to rise less than regular bread, so don’t be alarmed if your dough doesn’t double in size during the proofing stage. However, a warm environment can help the yeast work its magic.
Use Fresh Ingredients: Gluten-free flours and dairy substitutes can go bad faster than their regular counterparts.
Ensure you always verify the expiration dates on your ingredients and keep them stored in a cool, dry area, or consider placing them in the fridge for extended freshness.
Bread Conservation: It’s crucial to be aware that gluten-free, dairy-free bread tends to lose moisture quicker than standard bread. In order to retain its freshness, ensure that the bread cools down completely prior to placing it in a sealed plastic bag at room temperature.
Despite common belief, it’s not advised to store bread in the refrigerator, as it can paradoxically hasten the staling process.
Cut and Store in Freezer: If you find it unlikely to finish the whole loaf within several days, it could be beneficial to slice the bread and freeze it. This strategy allows you to thaw and toast only the number of slices you require, preserving the remaining pieces for future use.
Remember that mastering any skill requires patience and practice! Don’t be disheartened if your first loaf doesn’t quite meet your expectations. Crafting gluten-free, dairy-free bread is an artistic process, and like all forms of art, it calls for a certain degree of trial and learning from errors.
So, keep trying, adjust as necessary, and enjoy baking!
This recipe is super simple yet will give you the yummiest chocolate loaf. So let’s get started!
1 large egg, brought to room temperature
30 ml of high-quality extra virgin olive oil
150 ml of your favourite dairy-free milk, also warmed
150 ml of water, gently warmed to around 27 degrees Celsius
2 tbsp of sugar
200 g of a ready-made gluten-free flour blend
100 g of sorghum flour
100 g of teff flour
2 tsp of xanthan gum
1 tsp of either rock or sea salt
2 tsp of cinnamon
1 tsp of mixed spice
50 g each of raisins, coarsely chopped walnuts and dairy-free chocolate chips
2 tsp of ground flax seeds
1/4 tsp of vitamin C powder (achieved by crushing some vitamin C tablets)
4 tsp of quick-acting yeast (please ensure it’s gluten-free, for instance, Allinson Easy Bake)
Begin by arranging your ingredients in the bread pan of your bread machine. The typical recommendation is to start with the liquids, proceed with oils, then incorporate all the dry ingredients, and finally, the yeast.
Upon hearing the initial beep from your bread machine, introduce the raisins, chopped walnuts, and dairy-free chocolate chips into the fruit nut dispenser. If your machine lacks this feature, you can just blend these items in with the rest of the dry ingredients.
Once all the ingredients have been added, place the bread pan into the machine. Adjust the machine to the gluten-free mode, select a medium crust, and, if the option is available, adjust the settings to produce a 1kg loaf.
Simply hit the start button and leave the rest to your bread machine!
Once the bread is fully baked, allow it to cool down outside the machine.
It is one of the super yummy breakfasts, desserts or snacks that can be tweaked to become vegan as well. You can keep it in the freezer for a month maximum.
1 whole egg (alternatively, you can use 1 chia or flax egg)
3 Tbsp of melted avocado or coconut oil
1/4 cup of organic cane sugar
1/4 cup of packed organic brown sugar
2-3 Tbsp of maple syrup (can be adjusted based on how ripe the bananas are or substituted with honey)
3 medium ripe bananas (about 1 1/2 cups or 337 g when mashed)
1/2 tsp pure vanilla extract
3 1/2 tsp of baking powder
3/4 tsp of sea salt
1/2 tsp of ground cinnamon
3/4 cup of unsweetened almond milk (or another dairy-free milk of your choice)
1 1/4 cups almond meal
1 1/4 cups of a gluten-free flour blend
1 1/4 cups of gluten-free oats
Unplug the bread machine, remove the pan, and as normal, we start by adding the soft and liquid ingredients: crushed bananas, vanilla extract, almond milk, egg, oil, and maple syrup.
Then, add the dry ingredients: cane sugar, brown sugar, almond meal, gluten-free flour blend, oats, baking powder, ground cinnamon, and sea salt.
Make sure to use the quick bread cake setting or the one designed for baking powdersoda to avoid ending up with a loaf of overcooked bread.
After the first mixing cycle, use your spatula to scrape the sides so they stay clean after baking with no flour stuck to them.
After the machine does its magic, unplug the machine and remove the pan to cool down completely or 2 hours before slicing to ensure it holds its form. Your bread should have a firm touch and a crackly golden brown surface.
Serve your delicious gluten-free banana bread as is or with some butter and honey. To store, place leftovers in a covered container for up to a few days. If you need to keep it for longer, slice it and freeze it.
Enjoy this deliciously simple one-bowl gluten-free, dairy-free bread machine recipe!
Teri Gruss, MS, presents a gluten-free and dairy-free version of Irish soda bread. Inspired by “Leprechaun Bread ” from Connie Sarros’s cookbook “Wheat-Free, Gluten-Free, Reduced-Calorie Cookbook,” this recipe makes a classic, light loaf with a delightful blend of flavours and textures.
1/2 cup of currants or raisins
1 tablespoon of sugar or honey
2 teaspoons of gluten-free baking soda
1 tablespoon of gluten-free, dairy-free margarine or butter substitute, cold and cut into small pieces
1 teaspoon of gluten-free baking powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 tablespoon of apple cider vinegar
2 large eggs
1 cup of light coconut milk, with 1 tablespoon set aside for brushing
1 tablespoon of gluten-free mayonnaise
2 cups of gluten-free all-purpose flour mix. Keep 2 to 3 tablespoons more for shaping the loaf
1/2 teaspoon of salt
An additional 1 tablespoon of coconut milk (optional)
Begin by introducing coconut milk, apple cider vinegar, gluten-free mayonnaise, gluten-free dairy-free margarine, and eggs into the bread machine bucket. Next, incorporate sugar, gluten-free flour blend, baking soda, nutmeg, and cinnamon.
Engage the bread machine on the standard bread setting and initiate the baking process.
Once the initial phase concludes, incorporate the raisins, ensuring to scrape down the sides and reactivate the machine. Beyond these steps, the machine will handle the remaining kneading, rising, and baking to yield your delightful and tasty loaf.
Incorporate a burst of healthful delight into your baking practice with this delectable Gluten-Free Zucchini Bread. This recipe, abundant with nutrients from the zucchini, is an outstanding option due to its gluten-free, dairy-free characteristics, particularly for those adhering to specific dietary needs.
1/4 cup of brown sugar
1/3 cup of vegetable oil or your preferred oil
1 cup of gluten-free 1:1 baking flour
1/2 cup of white sugar
2 eggs
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 cup of almond flour
1 cup of finely grated zucchini (from about 1 large zucchini), water squeezed out
1/2 teaspoon of salt
1/4 teaspoon of nutmeg
1 teaspoon of lemon juice
2 teaspoons of vanilla extract
1/4 cup of almond milk at room temperature
1 1/2 teaspoons of cinnamon
1/2 cup of crushed walnuts or chocolate
Add the eggs, lemon juice, almond milk, grated zucchini, oil, and vanilla extract, then add brown and white sugar, almond flour, gluten-free baking flour, baking soda, baking powder, salt, nutmeg, and cinnamon. Wait until the first cycle beeps, then add the crushed walnutschocolate.
After baking, let the bread cool within the pan for around 10 minutes before moving it to a wire rack for further cooling. Keep any leftover bread securely wrapped in plastic wrap at room temperature. Enjoy this delicious gluten-free delight at any hour of the day!
Experience the magic of warm, fresh bread with these delicious gluten-free yeast rolls. These pull-apart rolls are perfect for your family dinners or festive occasions. Here’s a tried and tested recipe for your enjoyment!
1 1/2 tsp. xanthan gum
2 Tbsp. butter, dairy-free margarine, or Spectrum shortening
1 cup warm water (105-110°)
1 egg (preferably room temp)
1 tsp. cider vinegar
2¾ cups (11½ oz.) top-quality gluten-free flour blend
1/4 cup sugar
1 tsp. salt
2 tsp. SAF instant yeast
Start by adding the egg, cider vinegar, butter, and water, then in with the gluten-free flour blend, xanthan gum, SAF instant yeast, sugar, and salt in your bread maker bin.
After the mixing cycle finishes, select the Dough setting and let your dough rises.
Punch down your dough to release the air and remove it from the pan. Now prepare your 8″ or 9″ round cake pan or pie plate by spraying it with cooking spray. Using a 2″ scoop or a 1/3 cup measuring cup, arrange nine mounds of dough in the pan.
One mound should be placed in the centre, and the remaining eight should be evenly spaced around the pan.
Dip your fingers in warm water and use them to smooth out the tops of the rolls. Continue to moisten your fingers as needed.
Cover the rolls with a dry cloth and let them rise again in a warm spot for 45 minutes to an hour.
When the rolls are nearing the end of their rise time, preheat your oven to 400°. If your rolls were rising in the oven, be sure to remove them during the preheating process.
Transfer the rolls to the preheated oven and bake for 25-28 minutes. The tops of the rolls should turn a lovely golden brown, and the dough should register 200° if you take its temperature.
As a finishing touch, brush the rolls with an additional 1/2-1 Tablespoon of melted butter. Enjoy these scrumptious gluten-free dinner rolls!
Savour your homemade, gluten-free, dairy-free bread machine recipes! These wholesome recipes not only cater to specific dietary needs but are also incredibly tasty, making them a great addition to anyone’s baking repertoire. Happy baking!
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