Best 2 Our Daily Bread Vegan Gluten Free Dairy Free Recipes
In the realm of culinary creations, where dietary restrictions often pose challenges, there exists a haven of delectable delights that cater to the needs of vegans, those with gluten sensitivities, and individuals seeking dairy-free alternatives. Our Daily Bread, a website dedicated to wholesome and allergen-friendly recipes, presents an array of culinary wonders that are not only delicious but also mindful of specific dietary requirements.
This comprehensive guide features a collection of vegan, gluten-free, and dairy-free bread recipes that cater to various preferences and dietary needs. From the classic sandwich loaf to the indulgent chocolate chip variation, each recipe is carefully crafted to ensure that taste and texture are not compromised. Whether you're a seasoned baker or just starting your culinary journey, these recipes are designed to empower you with the knowledge and confidence to create delectable loaves that nourish your body and satisfy your taste buds.
Embark on a culinary adventure with Our Daily Bread, where dietary restrictions become opportunities for creative exploration. Discover the joy of baking and savor the goodness of wholesome, homemade bread that aligns with your dietary choices. With a commitment to taste, quality, and inclusivity, these recipes will transform your kitchen into a haven of culinary artistry, where every loaf tells a story of health, indulgence, and the sheer joy of eating well.
GLUTEN- AND DAIRY-FREE CINNAMON RAISIN BREAD
After learning of gluten and dairy issues in our family, I knew I had to re-create our favorite sweet bread. This gluten-free bread can be made using a premixed gluten-free flour or your own homemade blend. We use coconut milk to make it dairy-free, but any type of milk works! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 295 calories, Fat 14g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
OUR DAILY BREAD (VEGAN, GLUTEN FREE, DAIRY FREE)
I adapted this wonderful recipe to try to make it a bit more nutritious. I also have a different way of shaping the buns. http://www.glutenfreehomemaker.com/2009/03/gluten-free-hamburger-buns-focaccia.html We use this for sandwiches, burgers, mini pizzas, with butter and jam, or plain.
Provided by hollygollygee
Categories Yeast Breads
Time 1h20m
Yield 12 small buns, 12 serving(s)
Number Of Ingredients 15
Steps:
- mix yeast with water and honey and set aside.
- mix the rest of the wet ingredients and add the yeast mixture.
- combine dry ingredients in a separate bowl.
- combine wet and dry and mix with a mixer on high until thoroughly combined. You may need to add extra water at this point, a Tablespoon at a time. The dough should be very soft when done. In the mixer it resembles pulled taffy, but a bit softer. The dough sticks to the sides of the bowl and also sticks to the mixing paddle and looks a bit stringy. If the dough climbs the mixing paddle or beaters, it is too thick. Add small amounts of water and let combine until the batter no longer climbs.
- Drop the dough onto parchment paper or a silpat. The size doesn't matter. I usually make smallish buns (the size of one of those little hamburger buns at Mc Donald's) by using a heaping Tablespoon of dough for each. **UPDATE- I now use an ice cream scoop to measure out my buns. Dip the scoop in olive oil and then scoop the dough:)Thise bread is so versatile though. The original recipe calls for shaping the buns with an english muffin ring, but I don't bother. I dip my fingers in olive oil and gently shape the dough so that it makes a nice even shaped bun.
- Let rise in a warm place for 40 minutes.
- Then preheat your oven to 400, and bake for about 20 minutes. The tops should be lightly browned.
- Cool the buns on a cooling rack and cut in half (if using for sandwiches) before storing.
- I wrap each buns in saran wrap and then put in a plastic bag that goes into the freezer. When we want bread, I take out a bun, wrap in a damp paper towel (or you can warm them in the plastic) and nuke for about 20-30 seconds. From there I either eat it soft or toast it. It is wonderful either way and not at all crumbly like a lot of gf bread.
- **updates- I have found that it works just fine to put the colled buns in a freezer bag as is -- no cutting and no wrapping. I just take out a frozen bun and nuke for 25-30 seconds and then slice as needed. Save s a ton of time.
- Also -- I have not made these with garlic in a long time. I flavor the dough with extra honey -- just an extra long squirt of honey per batch.
- Also -- I still use an ice cream scoop to get these on the cookie sheet, but wanted to mention that parchment paper does a great job here. And since I have been using honey instead of garlic, I have started using grapeseed oil in place of olive oil:).
Tips:
- For a crispy crust, brush the bread with olive oil before baking.
- If you don't have a bread pan, you can bake the bread in a greased 9x13 inch baking dish.
- Let the bread cool for at least 10 minutes before slicing and serving.
- This bread is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
This vegan, gluten-free, and dairy-free bread is a delicious and healthy alternative to traditional bread. It's perfect for people with food allergies or sensitivities, or for those who are simply looking for a healthier bread option. The bread is easy to make and can be customized to your liking. With a few simple ingredients, you can enjoy a delicious and nutritious loaf of bread that's perfect for breakfast, lunch, or dinner.
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