The Joy of Gluten-Free, Sugar-Free Baking (6 page)

The liquid stevia is optional as well. We recommend that you use it if you’ll be serving the bread slathered with butter or sugar-free jam for breakfast or snacking. If you plan to use it for sandwiches, leave out the liquid stevia. One final note: Because this recipe calls for so many egg whites, we recommend that you purchase liquid egg whites so you don’t have a quandary about what to do with all of the yolks. To use liquid egg whites, simply weigh out the amount specified in the recipe.

Preheat the oven to 375°F (191°C). Line the bottom of a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil. (If making mini loaves, forgo the parchment paper and simply coat the pans generously with spray oil.)

In a medium bowl, combine the flaxseed meal, pecan flour, sesame seeds, flaxseeds, baking powder, xanthan gum, and salt and whisk until well mixed. In a large bowl, whisk the milk, egg whites, and liquid stevia together until thoroughly blended. Add the flour mixture and stir vigorously with a large spoon for about 2 minutes to make a thick, sticky, slightly aerated batter (see
Using Texture as a Guide
).

Pour the mixture into the prepared pan or pans, filling them to about ½ inch from the top. For a large loaf, bake for 45 minutes, then rotate and bake for an additional 35 to 45 minutes; for mini loaves, bake for 30 minutes, then rotate and bake for 25 to 30 minutes. The bread is fully cooked when golden brown and springy when pressed in the center.

Transfer to a wire rack and let cool for at least 5 minutes. Before turning out the loaf, run an icing spatula or thin knife around the edges to loosen the bread from the sides. Cool for at least 15 more minutes before slicing. Store the bread in the refrigerator.

You can use either brown or golden flaxseed meal in this excellent sandwich bread. Brown flaxseeds will give it a nuttier taste, whereas the flavor of golden flaxseeds is mellower. The toasted sesame seeds add a long-lasting finish to the flavor—thirty minutes after you eat this bread, its flavors are still with you.

Preheat the oven to 375°F (191°C). Line the bottom of a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil.

In a medium bowl, combine the sesame seed flour, flaxseed meal, sesame seeds, baking powder, xanthan gum, and salt and whisk until well mixed. In a large bowl, whisk the eggs, milk, and liquid stevia together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter (see
Using Texture as a Guide
).

Pour the mixture into the prepared pan. Bake for 25 minutes, then rotate and bake for an additional 25 to 30 minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.

Let the bread cool in the pan for at least 5 minutes before turning out the loaf. Let cool on a wire rack for at least 15 minutes before slicing and serving.

This hearty bread, which toasts up beautifully, is made with garbanzo bean
flour (ground chickpeas) and is almost a meal in itself. As the name says, it’s stout. That doesn’t refer to beer; it’s a reference to the thick, solid texture of the bread. It has a wonderfully crunchy crust and a deep, old-world flavor with a slightly peppery finish, making it a good companion for all types of soups and stews.

This is a recipe that is easier to make with an electric mixer because the batter is very stiff, though you can make it by hand if necessary.

Preheat the oven to 375°F (191°C). Line a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil.

In a medium bowl, combine the garbanzo bean flour, flaxseed meal, whole flaxseeds, sweetener, baking powder, xanthan gum, salt, and pepper. Whisk until well mixed.

In a large bowl or the bowl of an electric mixer, combine the eggs, milk, water, and butter and whisk or mix with the paddle attachment at medium-low speed until thoroughly blended. Add the flour mixture and stir vigorously with a large spoon or mix at medium speed for 2 minutes. Scrape down the sides of the bowl, then stir even more vigorously by hand or mix at medium-high speed for 3 minutes. The extended mixing helps aerate this very thick, sticky batter (see
Using Texture as a Guide
).

Pour or spoon the mixture into the prepared pan. Bake for 40 minutes, then rotate and bake for about 40 more minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.

Let the bread cool in the pan for at least 5 minutes before turning out the loaf. Let cool on a wire rack for at least 15 minutes before slicing and serving.

 

This rich and savory bread is made with garbanzo bean (chickpea) flour and, for a unique twist, chicken broth or vegetable broth, creating a complex depth of flavor. For optimum results, we recommend that you use fresh, homemade broth, but store-bought broth will also work.

We strongly recommend using an electric mixer with this recipe, as garbanzo bean flour makes a very thick, stiff batter that may be difficult to mix by hand.

Preheat the oven to 375°F (191°C). Line the bottom of a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil.

In a medium bowl, combine the garbanzo bean flour, almond flour, sweetener, baking powder, xanthan gum, and salt and whisk until well mixed. In a large bowl, whisk the eggs, broth, water, and butter together until thoroughly blended. Stir in the onion. Add the flour mixture and stir with the paddle attachment of a stand mixer or a large spoon for 1 to 2 minutes to make a very thick, sticky batter (see
Using Texture as a Guide
).

Pour or spoon the mixture into the prepared pan. Bake for 40 minutes, then rotate and bake for about 40 more minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.

Let the bread cool in the pan for at least 5 minutes before turning out the loaf. Let cool on a wire rack for at least 15 minutes before slicing and serving.

Savory and full of onion flavor, this fun bread complements any soup and is also great with fish or chicken dishes.

Preheat the oven to 375°F (191°C). Line the bottom of a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil.

In a medium bowl, combine the flaxseed meal, sesame seed flour, sweetener, baking powder, poppy seeds, xanthan gum, and salt. Whisk until well mixed. In a large bowl, whisk the eggs, milk, and butter together until thoroughly blended. Stir in the onion. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a thick, sticky batter (see
Using Texture as a Guide
).

Pour the mixture into the prepared pan. Bake for 40 minutes, then rotate and bake for about 40 more minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.

Let the bread cool in the pan for at least 5 minutes before turning out the loaf. Let cool on a wire rack for at least 15 minutes before slicing and serving.

This is an excellent and versatile nut bread that can be made with any type of nut—the batter is a blank canvas, so feel free to use your favorite nut (pistachio, walnut, peanut, macadamia, hazelnut, cashew, and more are all fair game). This version uses chopped pecans, but any nut will work, which means this recipe can really be made in multiple variations. Lightly toasting the nuts is optional, but it will intensify their flavor. If you’ll be using your loaf for sandwiches or to accompany savory dishes, use the lesser amount of sweetener. Or add the full amount of sweetener and enjoy the loaf as a quick bread, served warm or toasted and topped with sugar-free jam.

Preheat the oven to 375°F (191°C). Line the bottom of a 4½ by 8-inch loaf pan with parchment paper, then mist the pan with spray oil.

In a medium bowl, combine the almond flour, pecans, sweetener, baking powder, xanthan gum, and salt and whisk until well mixed.

In a large bowl or the bowl of an electric mixer, combine the eggs, milk, and butter and whisk or mix with the paddle attachment at medium-low speed until thoroughly blended. Add the flour mixture and stir vigorously with a large spoon or mix at medium speed for 1 to 2 minutes. Scrape down the sides of the bowl, then stir even more vigorously by hand or mix at medium-high speed for 1 to 2 minutes to make a thick, sticky, somewhat aerated batter (see
Using Texture as a Guide
).

Pour the mixture into the prepared pan. Bake for 35 minutes, then rotate and bake for about 35 more minutes, until golden brown and springy when pressed in the center and a toothpick inserted into the middle of the loaf comes out clean.