Skip to main content
GLUTEN FREE FOODS NEVER TASTED THIS GREAT

Tag: Breads

Entice 4 Flour Bread

Entice 4 Flour Bread

Written by Sandra on . Posted in Our Recipe.

Makes 1 or 3 loaves

Preparation

10 minutes to prepare, 30 to 60 minutes to prove, and up to 1h to bake.

Ingredients

Ingredients in Entice 4 Flour Bread Mix: Tapioca Flour, Rice Flour, Sorghum Flour, Crème of Tartar, Salt, Flax Seed Powder, Bicarbonate of Soda, Potato Starch, Xanthan Gum, Baking Enzyme

Ingredients for 1 or 3 Loaves

For 1 Loaf (650g)For 3 Loaves(3 x 650g)Ingredients
380g1140gEntice 4 Flour Bread Mix
275 to 320ml825 -960g (960ml)Water (see note at bottom)
14Egg Whites
15 ml (1Tbs)45 ml (3Tbs)Psyllium Husk
15 ml (1Tbs)45 ml (3Tbs)Honey
15 ml (1Tbs)45 ml (3Tbs)Apple cider vinegar
4g10g (1 Packet)Yeast Instant active dry
30 ml (2 Tbs)90ml (6 Tbs)Oil (Sunflower or Olive Oil)

Method

In a bowl mix warm water, egg white, vinegar, honey, oil and psyllium husk, stand for a few minutes to allow psyllium husk to absorb moisture

Add the yeast to the flour and mix . Add the liquids to the flour and mix well with a dough hook until combined into a sticky dough.

Transfer dough into a lightly oiled rectangular bread baking pan (22 x 11cm), cover with a damp cloth and proof in a warm place for 30 to 60 minutes, or until it has almost doubled in size.

While the bread is proofing, pre-heat the oven to 180deg.     Place into the hot oven and bake for 45 minutes. Remove from the oven and allow to cool. Can be sliced and frozen.

[vpsb_print_button]

Gluten-Free Crusty Bread – Batter recipe

Written by Sandra on . Posted in Our Recipe.

Ingredients in the mix: Rice Flour, ChickPea Flour, Sugar, Crème of Tartar, Salt, Bicarbonate of Soda, Xanthan Gum

Preparation:  10 minutes to prepare, and 40 – 50 min to bake.

500g (4 cups)Entice Crusty Bread Mix
300g (300ml)Water or Soda Water or Buttermilk
3XL Eggs
45 ml (3Tbs)Olive Oil
15ml (1Tbs)Honey (optional)

Pre heat the oven to 180°C.

Blend the liquids and add to the  Crusty Bread Mix.

Beat for a few minutes on high.

Pour into loaf tin.

Place into oven at 180°C and bake 40 – 50 minutes,

Remove from the oven and allow to cool.

Can be sliced and frozen

Crusty Bread Baking Tips for Best Results

  1. Mixing Times
  • Play around with mixing times – using the whisk and not the dough hook, mix fast on for a few minutes changes the consistency of the batter.  Try mixxing differently and see what works best for your needs
  • If the batter is very soft you don’t want to mix long on high speed, here you want to mix gently until its just combined
  1. Underdone Bread
  • If the bread is underdone, reduce the baking temperature and bake for longer. If the crust gets too dark, then you can place foil over the loaf for the last 10 – 15 minutes of baking.
  • Bake in a smaller loaf pan
  1. Crumbly Bread
  • Add a little more liquid/oil
  • Slice only when its cold
  • Adding Nuts, Seeds, Dried Fruit, Nut Flour, Olives, all add to the texture and taste
  1. Adding Yeast
  • Yeast adds a lovely flavour, but it doesn’t result in the same rising that you get when baking with gluten. The crusty bread mix has baking powder to assist the rising
  1. Use Buttermilk instead of water
  • Buttermilk gives a lighter texture to the bread
  1. Freeze bread that is left over
  • Slice and freeze leftover bread

Quickest Seedloaf ready in 3 minutes (Gluten-Free)

Written by Sandra on . Posted in Our Recipe.

Serves 1

Preparation:  1 minute to prepare and 2 min to microwave.

Ingredients

2 heaped TBSClassic Seedloaf Mix
75ml (3TBS)Cold water
5ml (1tsp)Olive Oil
SprinklingItalian Dried herbs
SprinklingPaprika Powder
Optional extras
1Egg
PiecesCheese

Mix all ingredients together in a microwavable bowl

Microwave on high for a minute; let it stand for a minute, microwave for another minute.

Serve with toppings of choice

Sourdough Flatbread (or just use Yeast)

Written by Sandra on . Posted in Our Recipe.

This is a fantastic gluten-free recipe for baking a sourdough flatbread which makes a delicious snack or bread. Enjoy on its own or with your favourite topping or dipping.  Try serving as a starter topped with chopped rosa tomatoes, sprinkling of salt and pepper.

Makes 18 flat breads

Preparation:  the sourdough takes about a week to make, but use a sachet of yeast if you want the faster version.

10 minutes to prepare, and up to 1- 2h to prove and 5 minutes to bake.

Ingredients

250ml (1 cup)Gluten-Free Sourdough starter – see recipe or 1 sachet yeast.
500ml (2 cups)Entice Brown Rice Flour OR Sorghum Flour
2 tspSugar
1½tspSalt
½ tspYeast
½ tspXanthan Gum
1TbsOlive Oil
1XL egg
½ cupWarm water, and extra if necessary
sprinklingsSeeds, herbs, salt, spices for toppings

Mix the dry ingredients together.

Put the starter in a medium sided bowl and add the dry ingredients, mixing with an electric mixer until just combined.

Add the liquids to the bowl and mix on high speed for 2 – 3 minutes until the consistency of a thick paste is achieved.

Allow the dough to rest for 1 – 2 hours, it will rise but not as much as a wheat based culture.

Preheat the oven to 220°C. 

Brush parchment paper with olive oil and then with a ladle drop and smear the batter into round shapes of about 10 cm diameter.  Top with a sprinkling of your choice of seeds, herbs, spices and salt.

Pop into the oven and bake for 5 minutes, until the edges turn golden.

Delicious on its own or topped with Avocado or Hummus, or fresh tomato, salt and black pepper.

Crusty Bread

Written by Sandra on . Posted in Our Recipe.

This crusty bread just works well.  I use soda water to assist in the raising of the dough to make it less dense.  It slices well, spreads well, and tastes great.  Aside from the proving time and the baking time, its quick and easy.  The dough that is formed is soft and easy to work with.

Preparation:  10 minutes to prepare, 30 – 60 min to prove and 30 – 40 min to bake.

Ingredients

600g (4 cups)Entice Pizza Mix
300g (300ml)Water or Soda Water
2XL Eggs
45 ml (3Tbs)Olive Oil
15ml (1Tbs)Honey (optional)
1Sachet yeast
30ml (2Tbs)Baking Powder (Gluten-Free)

Pre-heat the oven to 180°C to reach temperature when you need to bake.

Blend the powder yeast and baking powder to the dry Pizza Mix.

Mix the oil, eggs and water, add to the dry ingredients and combine to form a soft dough.

Place onto a floured board (use Entice Pizza Mix to flour) and gently form into a round shape.

Pour some olive oil into your hand and work over the surface of the loaf.

Place onto an oiled baking sheet. Leave to prove for 30 to 60 minutes in a warm area.  I use the oven warmer.

Once risen, gently egg wash the loaf.

Place into oven at 180°C and bake  30 – 40 minutes, you want the internal temperature of the loaf to reach about 92°C

Remove from the oven and allow to cool. Can be sliced while warm.

Can be sliced and frozen.

Entice Emmentaler Rosemary Muffins

Written by Sandra on . Posted in Our Recipe.

Ingredients

500ml (2 cups)Entice Self Raising Self Binding Rice Flour
60ml / 4 TbsOlive Oil
450mlMilk or Milk alternative
3Eggs
1 tspSalt
3TbsSugar
1  tspPaprika Powder
1 TbsRosemary, finely chopped
1 1/2 CupsGrated  Emmentaler or Gruyere Cheese

Method

Preheat the oven to 180°C.

Mix the eggs, milk and oil.

Mi the dry ingredients together with the add the cheese.

Add the liquids to the flour mix and mix lightly to combine.

Drop the batter into equal sized portions into a greased muffin tray.

Bake at 180°C for 20 – 25 mintes until done.

Allow to cool in the pan, it makes it easier to take out of the pan

Makes 12 muffins

Banana Bread, Sugar-Free (Vegan option)

Written by Sandra on . Posted in Our Recipe.

Ingredients

300g (2 cups)Entice Self Raising Self Binding Rice Flour
6Ripe Bananas
135g (150ml)Oil
100gDates, chopped
40gAlmonds, chopped
1tspVanilla essence
3Eggs, lightly whisked
1 canAquafabba ( the liquid from a can of chickpeas) For VEGAN egg replacement

Method

Preheat the oven to 180°C.

Mix the ingredients together until combined.

If using Aquafaba, beat until stiff

Pour into a greased loaf tin

Bake for 50 min at 180°C , then reduce temp to 160°C and bake for 10 min

Entice Egg-Free Gluten-Free Bread

Written by Sandra on . Posted in Our Recipe.

Entice Egg-Free Bread
Ingredients

500ml (2 Cups) Entice Self Raising Self Binding Rice Flour
15 ml(1 Tbs) Sugar
3 ml (1/2 tsp) Salt
450ml(1 3/4 cup) Milk or Rice Milk or Water
60 ml (4 Tbs) Oil

Optional Extras for Added Nutrition and Fiber

Mixed Seeds, crushed
80ml  Psyllium Husk
80ml Chopped Almonds
1 Apple, Chopped or Pureed
1/2 cup Fresh or dried berries
1/2 cup Feta cheese and herbs
1 Banana, mashed, 80 ml  nuts and 1tsp cinnamon spice

Method

Preheat the oven to 200C
Mix Dry ingredients in a bowl.
Mix wet ingredients in a bowl.
Add the wet ingredients to the dry ingredients and whisk. Do not overmix.
Pour into a small greased loaf tin (20×9 cm)
Bake at 200 C for 35 – 40minutes.

OR make savoury muffins – bake at 180deg C for 35 minutes

Entice Gluten Free White Bread

Written by Sandra on . Posted in Our Recipe.

Ingredients

500ml (2 Cups)Entice Self Raising Self Binding Rice Flour
15 ml(1 Tbs)Sugar
3 ml (1/2 tsp)Salt
2Eggs
330ml(1 1/3 cup)Milk or Rice Milk
60 ml (4 Tbs)Oil

Optional Extras for Added Nutrition and Fiber

3TMixed Seeds, crushed
80ml (1/3 cup)Psyllium Husk 

Method

Preheat the oven to 200°C

Mix Dry ingredients in a bowl.

Mix wet ingredients in a bowl.

Add the wet ingredients to the dry ingredients and whisk.  Do not overmix.

Pour into a small greased loaf tin (20×9 cm)

Bake at 200 °C for 25 – 30minutes.

Entice Gluten Free, Eggless Banana Loaf

Written by Sandra on . Posted in Our Recipe.

Ingredients

500ml (2 Cups)Entice Self Raising Self Binding Rice Flour
250ml(1 Cup)Fructose
4-6Bananas
2.5ml (1/2 tsp)Salt
115g (1/2 cup)Butter
5mlVanilla

Method

Preheat the oven to 160°C.

In a bowl, mix the butter or margarine, fructose and vanilla until light.

M ix the dry ingredients together and add to the mixture.

Mash the bananas and add to the mixture.

Pour into a well greased medium sized bread pan and bake for 1 ½ hour or until done.