Monday, February 14, 2011

Meal Planning Monday

Welcome to our series on Meal Planning! If you are like us, we like to plan but are not always into cooking a million meals on the weekends! (We give props to those of you who do though!) So, come Monday we are usually trying to figure out what's for dinner!

This series focuses on easy to prepare meals that picky eaters will enjoy too! We are also focusing on how to make them allergy free - or give allergy free options!

If you have any ideas that you would like to share...we would like to post your recipe and give you your own blog post here on the Knowledge Safari blog! Just send an email to !

Recipe from:

Gluten-Free Breakfast Bread Recipe
By , Guide

This high protein gluten-free bread recipe is also dairy, soy and bean free. It makes very good morning toast and French toast.

This recipe was adapted from a recipe which appears in Gluten-Free Baking with The Culinary Institute of America by Richard J. Coppedge Jr., C.M.B., called "Egg Bread."

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

3 cups dairy free / soy free gluten-free flour blend (recipe below) OR your favorite all purpose gluten-free blend
1/3 cup sugar
1 tablespoon instant yeast
2 teaspoons guar gum OR xanthan gum
2 teaspoons salt
6 egg yolks
1/3 cup light olive oil
1 3/4 cups club soda or sparkling mineral water

Grease a bread loaf pan with butter.(I used an 8.5 x 4.5 loaf pan)
Combine dry ingredients in a large mixing bowl. Use a large whisk to thoroughly blend.
Lightly whisk egg yokes. Add olive oil to yolks and add to dry ingredients.
Slowly add carbonated water to the bowl and mix until blended.
Using an electric hand or stand mixer, beat bread batter on high for 4 minutes. Scrape batter down with a spatula and cover bowl with a damp towel or plastic wrap. Place in a warm location to rise for approximately 45 minutes.
Preheat oven to 325°
Stir down the batter and pour into prepared loaf pan. Dip a flexible spatula in water and use it to press the batter evenly into pan and smooth the top of the loaf.
Set the loaf pan, uncovered in a warm, draft-free location to rise.
When batter is about 1 inch below the top rim of the bread pan place it in preheated oven.
Bake bread for 50 minutes or until internal temperature reads 200° on an instant read thermometer.

Remove bread from loaf pan and cool on a rack before slicing.Recipe for High Protein GF Flour Blend - Free of Casein and Soy

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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