Discover 3 mouthwatering gluten-free bread recipes. Easy to make, vegan-friendly options for a tasty and healthy diet.
Indulge in these Tasty Gluten-Free Breads | Simple Plant-Based Recipes
Today I want to share with you 3 delicious Gluten-Free Bread recipes that are perfect for those who are looking for bread options without gluten. In addition to the recipes, the creator also shares a homemade Gluten-Free Flour recipe that you can try at home. These recipes include Quinoa Wraps, Garlic Herb Bread Loaf, and Cheese Crackers, all of which are sure to satisfy your bread cravings.
If you’re interested in trying out these recipes, you can find the links to them in the video. There is also a mention of an Easy Plant Based Meals Cookbook and The Ultimate Smoothie Bowl Book, which contain additional recipes for you to explore. So, if you’re in need of some gluten-free bread options, give these recipes a try and enjoy a delicious and satisfying meal!
Gluten-Free Bread Bonanza: Indulge in These Delectable Vegan Recipes
hi guys welcome to my channel I’m Rosa and on this channel we make plant-based food for you and your family to enjoy so today I’m super excited because I’m going to be sharing with you three gluten-free bread recipes and I’m also going to show you how I made my own gluten-free flour just for you so the.
First recipe we’re going to be doing is showing you how to make the gluten-free flour then I’m going to make a delicious herb garlic bread and then after that we’re going to do a quoa wrap and then some cheesy delicious gluten-free crackers so let me show you how I put all that together let’s get started so for this recipe I’m using gluten-free.
Oats okay roll oats now if you already have oat flour you can use it as well but right now I don’t have that so I’m just going to blend it up real well and get it really fine so you need 1 and 1/2 cups of oats for this recipe and since I’m grinding it I have to just make sure I get it nice and fine and if there’s some bits in it just take those out and.
Then blend a little more just until you get enough for 1 and 1/2 cups of oat flour yeah so just I’ll just say cuz that’s about 1 and 1 half so yeah the whole thing in all right so just make sure you check for like big pieces of oats but it still won’t harm anything on your flour but I always just double.
Check and it made a little bit since it fluffed up it made a little bit more than 1 and 1/2 cups of O flour but you know like maybe by a slight quarter so to the Bowl we’re going to add about 34 cups of almond flour and also we’re going to add 1/4 cup of caffy OA flour so tapioca flour I use is a Bob Mills but you can use any.
Brand but it’s also known as tapioca starch so it’s the same thing so just whisk it all together until it’s like completely combined so I’m going to stored in a large airtight container so for this container I actually wrote the recipe with a sharpie so I wouldn’t forget you know the recipe in a future date just in.
Case so first you’ll need to get your yeast ready and your water so you’re going to add to 1 cup of warm water one package of yeast or two and 1/4 teaspoon of Rapid rising yeast and one teaspoon of sugar and just get that stirred up and we’re going to let this sit until it get froy and.
Bubbly while the yeast is is getting nice and bubbly we’re going to put a little bit of oil in a 8×4 uh baking loaf pan and we’re going to also line it with some parchment I found that this helps the bread come out easier so it doesn’t stick and you can fold the corners see and the parchment should.
Stick really easily to the Pan Once you oil it there you go all right so next we’re going to mix the dry ingredients together so we’ll add to the Bowl 2 cups of that gluten-free flour 1 teaspoon of salt 1 teaspoon of Italian herb Blends 1 teaspoon of onion powder a half a teaspoon of garlic.
Powder a half a teaspoon of oregano a half a teaspoon of Rosemary and a four teaspoon of black pepper let’s mix that all together we’re also going to add some minced fresh garlic just to give it that extra delicious garlic.
Punch so if you have a garlic press you can also use the garlic press for this recipe to crush your garlic and so it’ll permeate throughout the entire bread but I just like to find little bits of you know garlic inside the bread we’re also going to add one more.
Tablespoon of that oil and then we’re going to add that yeast water give that a nice stir so it’s going to look watery the dough is going to look a little bit watery and what you’re going to do is Stir It in the bowl for like 3 to 5 minutes until it start thickening up so check it out see how watery it is.
Now so we’re going to Stir It set a timer Alexa give me a 5 minute timer 5 minutes starting now all right this stirring is kind of like a somewhat building up a glutenous uh kind of bread fill and so and it’s getting that yeast going and what we’re going to do is Stir it until the get it’ll start.
Getting a little thick like a thick pancake batter as you stir and it’s going to help with the rise okay so just keep on stirring don’t stop don’t give up use your muscles let’s go so now that the batter is all done we’re going to pour it inside that loaf pan and we’re going to let it sit for 1 hour covered up with a clean kitchen.
Towel okay okay so our bread has risen for an hour and I made a mistake I had the towel a little too close so just be sure to have your towel kind of like arounded it like that so that it doesn’t go into it when it rises so anyway all right so let’s get the bread in the oven and bake it for 1 hour and then we’ll check on it and it should be nice and.
Golden brown when it’s done all right guys so our gluten-free bread is all done check it out so I’m going to slice it I let it cool for about an hour I usually like to let it cool for a few hours but I’m kind of in in to show you what it comes out like and I use a shredded knife all right guys look at that so it.
Has all those air holes it’s a little bit still a little bit moist and a little bit wet but that’s okay I just want to show you guys that it slices really nice look at that M it’s going to be so good for these quinoa wraps you’ll need one cup of quinoa a half a tablespoon of Chia seeds.
A half a teaspoon of salt and 1 and 1/2 cup of water so before you use your quinoa be sure to rinse it at least three times to get rid of the bitter taste so pour about 1/3 cup of the batter in the pan and you can use a non-stick pan or you can lightly oil a.
Pan if it’s if it’s not nonstick you going to let that cook till it gets nice and brown it’s kind of like a crepe type batter for these gluten-free crackers you’ll need 1 cup of chickpea flour 1/4 cup of nutritional yeast 1 teaspoon of baking.
Powder half a teaspoon of onion powder 4 teaspoon of turmeric and a eighth of a teaspoon of paprika let’s whisk it all together so to the dry ingredients we’re going to add two tablespoons of oil I use grape seed oil you can use olive oil or any neutral Oil we’re also going to add 1/4 cup of water so add about half of that just to.
Make sure that it doesn’t make too much of a wet dough but generally it should be okay with 1 14 cup yeah that was perfect we’re going to give that a nice stir until we get a really stiff dough so we’re just going to transfer the dough to.
A um piece of parchment paper on a board so we can roll it out and I like to kind of like shapen into the rectangle that you want to roll it into before we roll out the dough be sure to preheat your oven to 400° F or 205° C we’re going to cover up the dough and roll it in between two pieces of.
Parchment paper to a large rectangle I me think this is mine oh yeah this so I like to roll from the center out so that you makeing sure you get that center of the dough flatter and not so um thick you know and the thinner you roll these out the crispier your cracker.
Will be so it’s kind of best to get it really rolled out to about 1/4 inch thickness right let’s me check it that part right here I’m going to roll out a little more around the edges this is pretty good but I’m going to.
Make these ones crispy this time so then if you hold it up a little trick what I be doing to see if I can see kind of through it now you don’t want to see through it completely but you want to see a slight a little bit of a like shadow you know but that’s just my guess I’m just going I’m just going to wing this one a.
Day but yeah let’s get those edges rolled out some all right they all crunch up even if it’s that thickness it still be crunchy but today I kind of wanted more of a thinner crispy kind of like um what do they called it again um thin crisp is there a Cracker what do you is.
There a Cracker called thin crisp or what is it called oh wheat fins that’s what it is I want to I want to get some like thin like that today to make them like a wein okay so that’s what we’re going for today all right so I’m going to show you how I cut them up I just want to Quick fast share don’t throw away the top sheet of your.
Parchment paper we’re going to use this to bake the crackers on okay so waste not whatnot so let’s slice our crackers so I’m going to cut them kind of like a um cheese nip ores cheese it type shape or size you can make them bigger like that like a Sal tee but this crackers are better I think in my opinion if you make them about that size.
So first start at the top and just slice it down you can also use a piece of cutter to cut them and make it faster of course so now we’re going to poke some holes in it and I’m just using the Chopstick the tip of Chopstick if you have anything.
With a little pointy Edge you can just you know make your little holes but I find that the Chopstick works really well so I show you real fast how to do that so you’re just going to basically poke a hole in it and and twist a little bit cuz you want to mimic that chees it cracker I’m going to clean this edge up a little.
Bit there you go this is the only I would say most time consuming part of the recipe other than that it’s quick fast Stir It Roll it and then poke hes in it and bake so if you have kids give them this part to do cuz they’re going to love these crackers they’re tasty they’re gluten-free and just have them do the.
Hose all right so now we’re going to transfer the crackers onto that baking sheet have them about half an inch apart because they’re going to puff up a little bit so now we’re going to put some salt on each one generously like a cracker of course you want it to be nice and salty.
So and you could put as much or as little salt as you like it’s up to you but since I didn’t put any salt in the cracker you want to make sure you have a good amount on the outside at least all right friends our breads are all done and we have our quinoa wraps and they’re nice and flexible fill them.
With any type of delicious uh plant-based filling that you like you can even eat them for bre breakfast or lunch or dinner and we have our garlic herb bread and we have our delicious cheese crackers so I’m so excited for you to try these recipes out I really am and for all my gluten-free friends out there.
I’m going to be making more recipes as well and I’ll put them on the website too okay so if you like videos like this give it a thumbs up guys and definitely comment below and let me know what you think or if you make it definitely let me know so I will see you guys next time time on the next video all right.
Bye
