The Joy of Gluten-Free, Sugar-Free Baking (7 page)

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.

The pleasant hazelnut flavor of this bread makes it a unique and wonderful option for sandwiches, and the nutty flavor works well with just about any type of sandwich fixings.

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 hazelnut flour, coconut flour, sweetener, baking powder, xanthan gum, salt, and ginger, and whisk until well mixed. In a large bowl, whisk the eggs, water, milk, and butter 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 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 about 5 minutes before turning out the loaf. Let cool on a wire rack for at least 15 minutes before slicing and serving.

Full of flaxseeds and enhanced by hazelnut flour, this excellent bread has a mild taste that works well with nearly any kind of sandwich filling. It also toasts up nicely and makes excellent
croutons
. We recommend using an electric mixer for this one, as the final texture is better if the batter is whipped at high speed to aerate it. By the way, if you use golden flaxseed meal instead of brown flaxseed meal, the loaf will have a more golden color, in which case you should feel free to call it Golden Bread! Either way, it is equally delicious and nutritious. To use this as a sandwich loaf, let the loaf sit at room temperature overnight. This extended cooling and tempering period will help bolster the bread’s structure.

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, hazelnut flour, sweetener, baking powder, xanthan gum, and salt. 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 2 minutes to aerate the batter. It should be smooth, sticky, and pourable (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.

Let the bread cool in the pan for at least 10 minutes before turning out the loaf. Let cool on a wire rack for at least 30 minutes before slicing and serving.

With its wonderful earthy flavor and deeply aromatic rosemary, this bread is an excellent choice for sandwiches. The high percentage of flaxseed meal is part of its uniqueness, making the bread very filling and satisfying, but feel free to play with the balance of flours if you like. However, we find that the high proportion of flaxseeds works well in this recipe and yields a bread that’s delicious.

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 flaxseed meal, almond flour, rosemary, baking powder, xanthan gum, and salt and whisk until well mixed. In a large bowl, whisk the eggs, milk, and butter together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky, and pourable 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.

Let the bread cool in the pan for at least 10 minutes before turning out the loaf. Let cool on a wire rack for at least 30 minutes before slicing and serving.

The combination of herbs in this savory loaf is just one possibility among many. Feel free to substitute your favorite herbs for those we suggest. You could also use a blend, such as herbes de Provence, which contains many of the herbs listed here, plus lavender. Whatever herbs you choose, use a light hand—even small quantities of some herbs pack a punch, and too much can easily overwhelm the subtle flavors of the nut and seed flours.

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 almond flour, flaxseed meal, baking powder, xanthan gum, salt, basil, red pepper flakes, rosemary, parsley, thyme, and oregano and whisk until well mixed. In a large bowl, whisk the eggs, milk, and butter together until thoroughly blended. Add the flour mixture and stir with a large spoon for 1 to 2 minutes to make a smooth, sticky, and pourable 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.

Let the bread cool in the pan for at least 10 minutes before turning out the loaf. Let cool on a wire rack for at least 30 minutes before slicing and serving.

Here’s an all-purpose, anytime dinner roll, baked in a muffin tin to prevent the dough from spreading or flattening out. One innovation in this recipe is using flour made from
toasted
sesame seeds, which really boosts the flavor of the rolls. Just one caution: Before you grind the toasted sesame seeds to make the flour, be sure to let them cool completely; otherwise, you’ll end up making sesame butter.

Preheat the oven to 350°F (177°C). Mist 8 muffin cups with spray oil.

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

Mist a work surface with spray oil and transfer the dough to the oiled spot. Divide the dough into 8 equal portions. To make each roll, divide one of the pieces into 3 equal portions, then form each into a ball. (You may want to oil your hands to prevent sticking.) Put the 3 dough balls in a muffin cup, arranging them in a triangle. Repeat with all of the remaining dough pieces.