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    Gluten Free Bread: 100 Wheat Free Bread and Baked Goods Recipes
    Gluten Free Bread: 100 Wheat Free Bread and Baked Goods Recipes
    Gluten Free Bread: 100 Wheat Free Bread and Baked Goods Recipes
    Ebook239 pages1 hour

    Gluten Free Bread: 100 Wheat Free Bread and Baked Goods Recipes

    By Gina Matthews

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    About this ebook

    Gluten Free Bread: 100 Wheat Free Bread and Baked Goods Recipes. An estimated 18 million people, or 6% of the population is gluten sensitive. Whether you’ve been diagnosed with celiac disease, gluten sensitivity or intolerance, specific food allergies or just plain don’t feel good after eating certain foods, following a gluten-free, wheat free diet can radically change your health for the better.

    Unfortunately there is no cure for gluten intolerance or celiac disease. The only thing you can do is stay away from gluten. In other words, just don’t eat it! I’m not going to go into a long explanation of gluten and health, as there are plenty of very good gluten-free books and information available on the internet for that. However, the epidemic of gluten intolerance cannot be ignored, and that is why I embarked on creating a gluten-free cookbook, so that you are still able to prepare and eat the foods you and your family enjoy, but with some easy ingredient modifications so that your health and well-being are not compromised. And, while at first it may seem daunting to try and replace so many of your favorite foods with healthy gluten-free, wheat free alternatives, the good news is, there really ARE great tasting gluten-free alternatives for all your favorite breads, cookies, cakes and other baked goods.

    Here's what you'll find inside "Gluten Free Bread: 100 Wheat Free Bread and Baked Goods Recipes"

    Introduction
    Chapter 1: Buns-Biscuits-Bagels-Rolls and More
    Chapter 2: Sandwich Breads
    Chapter 3: Dessert Breads
    Chapter 4: Scones and Muffins
    Chapter 5: Brownies and Squares
    Chapter 6: Cakes, Cupcakes and Cookies
    Chapter 7: Miscellaneous
    Chapter 8: Gluten-Free Baking Tips

    Be sure to check out the full line of 'The Veggie Goddess' books.

    LanguageEnglish
    PublisherGina Matthews
    Release dateJul 27, 2013
    ISBN9781301214327
    Gluten Free Bread: 100 Wheat Free Bread and Baked Goods Recipes
    Author

    Gina Matthews

    You know how millions of people struggle with weight loss, health eating habits and overall health and wellbeing and often fall prey to dangerous tactics such as pharmaceutical diet pills, crash diets and other questionable practices?I solve this!I do this because I author easy-to-follow vegetarian and vegan cookbooks that busy and novice kitchen cooks can use to guarantee a healthy and easy-to-maintain plant-based lifestyle that supports your health, wellbeing and effortless weight management.Connect with me now via my website http://www.theveggiegoddess.com for articles and resources that will support your healthy plant-based lifestyle and be sure to check out my full line of vegetarian, vegan and healthy living cookbooks available in both digital and paperback formats.Additionally, you can follow other Veggie Goddess updates via Pinterest, Facebook and Twitter:http://www.pinterest.com/veggiegoddesshttp://www.facebook.com/theveggiegoddesshttp://www.twitter.com/UrVeggieGoddessGina "The Veggie Goddess" MatthewsGarden-Inspired Health and Wellbeing

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      Book preview

      Gluten Free Bread - Gina Matthews

      Gluten Free Bread:

      100 Wheat Free Bread and Baked Goods Recipes

      By Gina ‘The Veggie Goddess’ Matthews

      ~~~

      Smashwords Edition

      Copyright © 2013 by Gina ‘The Veggie Goddess’ Matthews

      Cover and internal design © by Gina ‘The Veggie Goddess’ Matthews

      All rights reserved. No part of this book may be reproduced in any form, or by any electronic or mechanical means, including information storage and retrieval systems, except in the case of brief quotations in articles or reviews, without permission in writing from the author, Gina ‘The Veggie Goddess’ Matthews.

      Any brand names and product names mentioned within this book are trademarks, registered trademarks, or trade names of their respective holders. The author is not associated with any product or vendor mentioned within this book.

      Smashwords Edition, License Notes

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

      TABLE OF CONTENTS

      INTRODUCTION

      -- What Some of the Experts Say

      -- Now What?

      -- Important Recommendations – Do Not Skip Over

      CHAPTER 1 – BUNS-BISCUITS-BAGELS-ROLLS AND MORE

      -- Basic Bun Recipe

      -- English Style Muffins

      -- Fiber Rich Foccacia Bread

      -- Blueberry Bagels

      -- Country Cinnamon and Raisin Bagels

      -- Sesame Seed Bagels

      -- Easy Drop Biscuits

      -- Cheddar Biscuits

      -- Country Dinner Biscuits

      -- Shortcake Biscuits

      -- Mozzarella Biscuits

      -- Kaiser Rolls

      -- Soft Dinner Rolls

      -- Glazed Cross Rolls

      -- Herbed Garlic Pinwheel Rolls

      -- Easy Parker House Rolls

      CHAPTER 2 – SANDWICH BREADS

      -- Mock Rye Bread

      -- Basic White Bread

      -- Mock Wheat Bread

      -- Mock Honey-Wheat Bread

      -- Nut and Seed Bread

      -- Simple Southern Sandwich Bread

      -- Oatmeal Bread

      -- Cinnamon Raisin Bread

      -- Hawaiian Bread

      -- Brioche Bread

      -- French Bread

      -- Amish-Style Bread

      CHAPTER 3 – DESSERT BREADS

      -- Just Like Grandma’s Banana Nut Bread

      -- Sweet and Sticky Cinnamon Rolls

      -- Sweet Cornbread

      -- Cranberry Orange Bread

      -- Pumpkin Pecan Bread

      -- Chocolately-Rich Zucchini Bread

      -- Irish Soda Bread

      -- Ginger Bread Loaf

      -- Tuscany Tomato-Olive Loaf

      -- Trail Mix Bread

      -- Simple and Sweet Breakfast or Dessert Bread

      CHAPTER 4 – SCONES AND MUFFINS

      -- Quiche-Style Brunch Muffins

      -- Bakery Style Cinnamon Muffins

      -- Old Fashioned Blueberry Muffins

      -- Country Apple Muffins

      -- Pumpkin Spice Muffins

      -- Coconut-Citrus Muffins

      -- Banana Make it Your Way Muffins

      -- Simple Scones

      -- Chocolate Chip Scones

      -- Banana Scones with Almond Butter Glaze

      -- Cinnamon Scones

      -- White Chocolate Cranberry Orange Scones

      CHAPTER 5 – BROWNIES AND SQUARES

      -- Dark Chocolate and Coffee Brownies

      -- Flour Free Cashew Brownies

      -- No-Bake Coconut Almond Squares

      -- Easy Gourmet S’more Squares

      -- Island Lemon Squares

      -- 3 Layer Peppermint Patty Brownies

      -- Yummy Brownies with Peanut Butter Cream Cheese Frosting

      -- Hard-to-Resist Brownie Blondies

      -- Fruit and Nut Energy Squares

      -- Chocolate Peanut Butter Oatmeal Squares (no-bake)

      -- Holiday Pumpkin Squares

      -- Coffee Lovers Brownies

      -- Decadent Chocolate Nut Brownies

      CHAPTER 6 – CAKES, CUPCAKES AND COOKIES

      -- Flour Free Chocolate Mousse Cake

      -- Cheesecake Cookies

      -- Chocolate Bourbon Cupcakes

      -- Almond Raspberry Bundt Cake

      -- Raspberry Macaroons

      -- Chocolate Banana Cake

      -- Super Moist Carrot Cake

      -- Easy Cranberry Orange Coffee Cake

      -- 5 Ingredients Shortbread Cookie Squares

      -- Carrot Cake in a Cupcake

      -- Banana Cream Pie Cupcakes

      -- Ginger Cookies

      -- PB&J Cookies

      -- Strawberry Cupcakes with ‘Whipped Cream’ Frosting

      -- Vanilla Cupcakes with Key Lime Frosting

      -- Vanilla Pound Cake

      -- Skillet Baked Pineapple Upside Down Cake

      -- Chocolate Lovers Chocolate Chip Cookies

      -- Almond Butter Cookies

      -- No-Bake Chocolate Coconut Truffles

      -- Berries in the Middle Strawberry Cupcakes

      -- Coconut on Coconut Cupcakes

      --Toffee Lovers Health Bar Cookies

      CHAPTER 7 – MISCELLANEOUS GLUTEN FREE RECIPES

      -- DIY Gluten-Free Basic All-Purpose Flour Mix #1

      -- DIY Gluten-Free Basic All-Purpose Flour Mix #2

      -- DIY Gluten-Free Basic All-Purpose Flour Mix #3

      -- DIY Gluten-Free Self-Rising Flour Mix #1

      -- DIY Gluten-Free Self-Rising Flour Mix #2

      -- Super Simple Pie Crust #1

      -- Super Simple Pie Crust #2 (graham cracker style)

      -- Pancake Recipe #1

      -- Pancake Recipe #2

      -- Glazed Coconut Donuts

      -- Waffles

      -- Pizza Crust Recipe #1

      -- Pizza Crust Recipe #2

      CHAPTER 8 – GLUTEN FREE BAKING TIPS

      -- Adjustments for Baking at Higher Altitudes

      -- Temperature Considerations

      -- Follow the Specifics

      -- Substitutions and Swaps

      AVAILABLE BOOKS BY AUTHOR

      NOTES

      ABOUT THE AUTHOR

      Introduction

      Whether you’ve been diagnosed with celiac disease, gluten sensitivity or intolerance, specific food allergies or just plain don’t feel good after eating certain foods, following a gluten-free diet can radically change your health for the better. Why might that be? Because gluten is a substance that literally gums up your lower intestine, greatly impairing your body’s absorption of food and vital nutrients. Gluten quite literally acts like a glue, and is what gives pizza dough its stretchy consistency, is what aids bread’s ability to rise and shape, and is what helps make pasta noodles hold together. Gluten is a sticky protein compound found in wheat, barley, rye and most oats, and a very high percentage of the population cannot tolerate the effects of gluten.

      What Some of the Experts Say

      Dr. Mark Hyman, MD, a practicing physician says, A recent large study in the Journal of the American Medical Association found that people with diagnosed, undiagnosed, and latent" celiac disease or gluten sensitivity had a higher risk of death, mostly from heart disease and cancer.

      In September 2010, on the Oprah Winfrey Show, Dr. Christiane Northrup, author of Women’s Bodies, Women’s Wisdom and The Wisdom of Menopause, stated that 1 out of every 4 women suffer from gluten intolerance.

      According to the Center for Celiac Research, University of Maryland, an additional 6% (18 million people) may be classified with gluten sensitivity or gluten intolerance – they get headaches, bloated stomachs, intestinal problems, etc. Approximately 1 in 130 people has the worst reaction, now labeled, Celiac Disease – the most violent reaction in which one can end up in the hospital from gluten intake. Dr. Hyman says, But milder forms of gluten sensitivity are even more common and may affect up to one-third of the American population.

      Now What?

      Unfortunately there is no cure for gluten intolerance or Celiac Disease. The only thing you can do is stay away from gluten. In other words, just don’t eat it! I’m not going to go into a long explanation of gluten and health, as there are plenty of very good books and information available on the internet for that. However, the epidemic of gluten intolerance cannot be ignored, and that is why I embarked on creating a gluten-free cookbook, so that you are still able to prepare and eat the foods you and your family enjoy, but with some easy ingredient modifications so that your health and well-being are not compromised. And, while at first it may seem daunting to try and replace so many of your favorite foods with healthy gluten-free alternatives, the good news is, there really are great tasting gluten-free alternatives for all your favorite breads, cookies, cakes and other baked goods.

      Important Recommendations – Do Not Skip Over

      All of the recipes within this book were made in my home in Phoenix, Arizona. The altitude of Phoenix is only 1100 feet above sea level. This is relevant, because if you live above 5000 feet above sea level, you will likely need to make some minor adjustments to your baking recipes in order for them to turn out as planned. Many new bakers are not aware of this, and are confused when their dishes sometimes don’t turn out so well even though they followed the recipe exactly to the letter. For this reason, I have added some tips about high altitude baking adjustments in the Gluten-Free Baking Tips Chapter at the end of this book. If you are new to baking, and/or live at an altitude of 5000 feet or higher, I highly recommend that you read the Gluten-Free Baking Tips Chapter first, before embarking on your first recipe creation. This will save a lot of time, aggravation and wasted ingredients.

      Additionally, I always create my cookbooks with the intention of keeping it as simple as possible, with the least amount of need for special kitchen appliances. That being said, for the majority of the recipes in chapters one, two and three, the dough consistencies will be much denser than throughout the remainder of the cookbook. If you have a stand mixer, I highly recommend that you use that for your mixing needs. However, if you do not have a stand mixer, you can easily follow the recipes using a simple hand mixer up to a certain point of the recipe. Typically, once you start adding and incorporating the flour components into the wet ingredient mixtures, your dough will quickly become dense and sometimes a bit tacky. Therefore, once you get to this point of the recipe, simply start combining, stirring and blending using a wooden spoon and your hands. And, if the recipe calls for extra beating or kneading time, you will want to double that amount of time if you are working the dough mixture with your hands. For example: Once all ingredients are moistened and well blended, continue beating for a full 3 minutes on high speed. This would apply if you were using a stand mixer, or other heavy-duty mixer. If you were manually working the dough with your hands, then you would work and knead the dough for a full 6 minutes (typically double the time that is called for). Follow

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