Recipezaar: Egg-free,Breads recipes

Flax and Sunflower Seed Bread - Abm

Mon, 27 Oct 2008 17:52:56 -0400

Found on some long-forgotten internet site but I had noted it was submitted by a lady named Erna Walmsley. Thanks, Erna! This is a great bread with lots of seeds. Sometimes I grind half the flax seeds and/or toast the sunflower seeds. -- posted by Lille

Country Butter from America's Dairyland

Mon, 27 Oct 2008 23:38:16 -0400

Received this from a friend who always brought a pot of this with her home-made bread whenever we had soup and bread suppers at church back in Spokane, Washington. Being a Wisconsin farmer's daughter, I was a bit put off by it NOT being totally a "real" dairy product, but the flavor IS delish, plus the calories and cholestrol saved are worth the "fake-ness" !! -- posted by Debber

Crusty Cheese & Red Pepper Rolls

Tue, 28 Oct 2008 16:03:18 -0400

This REALLY is the most delicious bread roll i have tasted in my life! So tasty and tender! They are the best when they are just out of the oven,still warm! It is Delicious crusty rolls flavoured with cheese and roasted red peppers, and topped with crunchy pumpkin seeds! Great for freezing - to re-heat, simply wrap in foil and pop in a pre-heated oven. Perfect served warm with soups and salads! -- posted by Chef #1001869

Tofu Chocolate Chip Pine Nut Muffins

Sat, 08 Nov 2008 15:01:42 -0500

Use vegan chocolate chips to have a guilt-free experience. -- posted by TattooedMamaof2

Basic Beer-Cheese Bread

Sun, 09 Nov 2008 20:27:19 -0500

I used whole wheat pastry flour in place of white flour and a combination of cheddar and asiago cheeses. From Cooking Light, November 2008. -- posted by Vino Girl

Rye Bread

Mon, 10 Nov 2008 23:15:55 -0500

this recipe was given to me by my oldest school friend while I was visiting her in Canada! It has no yeast in it. It is a heavy style rye bread that is very filling and is basic to make :) -- posted by Angelina 9

Eggless Tender Flaky Scones

Thu, 13 Nov 2008 15:22:52 -0500

This lovely textured scone is from a chef at Hastings House, Canada. The key to its tenderness is not overhandling the dough. Best served with clotted cream, whipped cream with a touch of powdered sugar or marmalade. It's the easiest, best tasting scones I've ever come across. -- posted by RotiJala

Zoobana (Zucchini Banana) Bread

Thu, 20 Nov 2008 23:27:10 -0500

I make this a lot in the summer to freeze when the zucchini harvest is rolling in. It takes about a 12 oz squash to get the 2 cups. This is a 2-loaf recipe. -- posted by Wendy0

Pecan Sticky Buns

Tue, 25 Nov 2008 01:00:00 -0500

This recipe was in the December 2008 issue of Good Housekeeping magazine, and I just had to try it out... I made some changes, but I'm posting the recipe as it appeared in the magazine. I used brownulated light brown sugar instead of the dark brown sugar; margarine instead of butter; peanuts instead of pecans, and probably less than 3/4 cup, though I didn't measure; and soy milk plus vinegar in place of the buttermilk. Personally, I found the dough VERY sticky and difficult to work with, and if I hadn't kneaded it on a piece of foil paper, I would never have been able to roll it up at all. I'd suggest either adding some flour or cutting back a bit on the liquid. I only got seven buns, but that could have something to do with the difficulty I was having with the dough. -- posted by brokenburner

Honey Spelt Bread Machine Bread

Sun, 30 Nov 2008 01:28:07 -0500

A delicious whole grain bread which is also great for people who can not tolerate wheat. Spelt flour can be found at Health food stores, I use Vita Spelt and I have them order a twenty-five pound bag for use in all of my baking. I got the original recipe out of a friends "Breadman" cookbook, but I have modified it slightly over the years. -- posted by Chef #1050360

One-Rise Honey Wheat Bread

Sun, 30 Nov 2008 23:22:39 -0500

This is a really easy recipe for bread that does not take all day to make ! You only knead it once, then it rises in the loaf pan once,then you bake it ! This bread is equally good for toast or sandwiches. -- posted by Laundrycrisis

Easy 5-Minute Boston Brown Bread (Healthy/Low-Fat)

Mon, 01 Dec 2008 00:50:55 -0500

if you are a fan of the canned version you will love this! --- not only is this low fat, egg-free and very low in cholesterol it takes only 5 minutes to mix although there is another 5 minutes sitting time, you may use 2 cups whole wheat flour and 1 cup all-purpose flour either way works well--- for greasing the pan see my recipe#78579 -- posted by KITTENCAL

Egg-Free Chocolate Chip Banana Bread

Mon, 01 Dec 2008 17:30:24 -0500

An easy, egg-free banana bread -- posted by Chef #1050650

Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

Mon, 01 Dec 2008 17:41:50 -0500

Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called Artisan Bread in Five Minutes a Day; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake. -- posted by French Tart

Cheddar Cheese Bread

Wed, 03 Dec 2008 22:52:12 -0500

My bread pans are 12 x 4.5 inches. I made 2 large loaves and 8 hamburger buns. I used my Kitchen Aide to mix it. Make sure all your ingredients are room temperature... or do like I did and use very warm water to heat up the frozen shredded cheddar. I used an instant read thermometer to make sure I didn't kill the yeast! This made 8 pounds of dough. Prep time does not include rise time. Please be sure to leave me constructive reviews. This is the first time I've made this recipe. I thought it was pretty good (the children ate it), but I think it could be improved. -- posted by Little Woman

Pumpkin Bread: No Nuts,eggs or Dairy

Sat, 20 Dec 2008 02:47:07 -0500

easy pumpkin bread -not good for muffins- too dense-not sure where my mom got this one-easy -- posted by OTMama

Crunchy yet Moist Scones

Tue, 30 Dec 2008 23:38:39 -0500

Reliable and simple. They have always turned out good and have been a favourite to family everytime. Make sure you dont play with it and do it fast. Goodluck and Enjoy -- posted by the.fashion.babe

Tyler Florence's Pita Bread (Bread Machine, Dough Cycle)

Thu, 01 Jan 2009 14:26:04 -0500

I don't know if Tyler Florence would approve of the use of a bread machine to knead his pita bread recipe. I think it works wonderfully. Fresh pita bread is like a loaf of homemade bread. The flavor, texture and fragrance can't be compared with the store bought variety. I think this goes well with Paula Wolfert's Hummus which I also submitted to RecipeZaar. This recipe uses a Pizza Stone but I think you might possibly use a hot cookie sheet with good results. Prep time is bread machine time. -- posted by P.B.&Jayne

Amanda's Vegan Flat Bread

Mon, 05 Jan 2009 01:41:49 -0500

Amanda makes this amazing vegan flatbread that is ready in minutes! It really needs to be soy milk - regular milk won't do. -- posted by Sealy

Puget Sound Clam Roll

Tue, 06 Jan 2009 02:36:13 -0500

A delicious, savory biscuit from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Bake in individual rolls as directed or in one whole roll, either with or without the sauce. -- posted by Molly53

Sweet Potato/Carrot Fat Substitute for Recipe

Wed, 07 Jan 2009 00:16:13 -0500

Found this one in Self magazine, February 2008. Use it in muffin recipes, etc., replacing up to 2/3 of the fat. Wanted to try it so posted it here. -- posted by Cleoppa

Banana Chocolate Chip Muffins

Fri, 16 Jan 2009 00:32:57 -0500

Best Wheat, Dairy and Eggs Free Muffins. My kids love them and no one will know that it is free of some allergens. -- posted by JNutley

Gluten Free Piadina -- Italian Flat Bread

Sun, 18 Jan 2009 01:08:13 -0500

This is an adaptation of recipe #320392. I'm still in the search for a great pizza (I can't eat wheat or yeast) and this recipe appealed to me. I've scaled it down and used it tonight for a pizza -- it was pretty good -- still not quite the same. I can't wait to use it for sandwiches. -- posted by LARavenscroft

Flax Sesame Yeast Bread

Tue, 20 Jan 2009 16:52:28 -0500

I have been looking for a really good, soft, low sugar yeast bread that incorporates whole wheat flour, and finally I found it! Preparation time includes rising times. -- posted by Red Hook

Yeast-Free Bread Rolls

Wed, 21 Jan 2009 01:08:32 -0500

My sister is not allowed to eat yeast and sourdough so she can't have regular rolls for breakfast. We were very happy when we found this recipe in a leaflet from "Dr.Oetker". The rolls taste very good and are very versatile. You can either have them with sesame, sunflower seeds, pumpkin seeds etc. if you want to put something hearty onto them. Or you can add some sugar and raisins to the dough and eat them with honey or jam. -- posted by Lalaloula

Farmhouse Potato Bread

Mon, 26 Jan 2009 14:55:08 -0500

This recipe has been adapted from one found on the University of Guelph site. -- posted by hollyberry

Orange Marmalade Rolls

Sat, 07 Feb 2009 01:49:49 -0500

There's a little bit of sunshine-y treasure in these delicious rolls. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate. -- posted by Molly53

Best Buttermilk Biscuits

Tue, 10 Feb 2009 00:30:48 -0500

I found a recipe in the 12th Edition of the Better Homes and Gardens cookbook and modified it a bit to suit my liking. I served them along side a hearty beef stew. My husband proclaimed they are by far the best biscuits I've ever made. They turned out flaky and buttery and raised so nicely that we could actually peel the layers apart. -- posted by MarthaStewartWanabe

Rancho La Puerta Whole Wheat Bread

Mon, 16 Feb 2009 09:46:01 -0500

This is the bread served at "The Ranch". It is a healthy, simple, and delicious recipe and was printed in "The Rancho La Puerta Cookbook: 175 Bold Vegetarian Recipes from Americas Premier Fitness Spa". At the spa they prepare the bread without salt, but you may want to use it at home. Dough requires 40-60 minutes to rise. Recipe makes 2 loaves, each with 22 "spa-sized" slices. -- posted by blucoat

Bread Machine Cuban Bread

Wed, 18 Feb 2009 14:51:49 -0500

I live in the Tampa area where cuban bread is a staple. This recipe makes bread that is as good as I can get from my local cuban bakery. -- posted by FLGal

Savory Gluten Free Crackers

Sun, 22 Feb 2009 15:35:17 -0500

A wonderful savory cracker without corn, wheat, yeast, milk or egg from the good folks at Bob's Red Mill. Lightly sprinkle some sea salt over the top to make a saltine-type cracker. Specialty ingredients can be found at www.bobsredmill.com. -- posted by Molly53

Bit's Delicious Garlic Bread

Sun, 22 Feb 2009 16:05:34 -0500

Cheesey garlic bread that goes well with anything (especially pasta). -- posted by Chef #1179134

Blueberry Muffins

Sat, 28 Feb 2009 02:21:06 -0500

I've tried many blueberry muffin recipes, none just to my standards. Finally I took several different ones and incorporated them to how I like them. Enjoy! I also suffer from IBS and find that this snack doesn't bother my stomach at all. -- posted by ilovenachos

Pan Bread (Tiganopsoma)

Mon, 09 Mar 2009 16:26:59 -0400

From the 222 Recipes-The Greek Cookery Book. A gift from NurseJaney. This bread is the bread I ate in Santorini when I visitied my family. I love Greece and loved visiting this unique island. This is a fast and easy delightful bread to make and has a lovely flavor. The colors from the ingredients stand out. It brings a little bit of old world flavor with it and to your home. It is very quick to make. Enjoy a little bit of Greece. The picture on the book cover is a place we walked and stayed near. ********* this contains no eggs, milk, dairy, meat -- posted by Chef1MOM~Connie

Milk Free Irish Soda Bread

Wed, 11 Mar 2009 02:06:16 -0400

This is an adaptation made from several recipes on this site so that the bread could be made without dairy or sugar. It is more moist than most Irish soda breads, and with the whole wheat has a very rich and wholesome flavor. The bread rose much higher than other similar recipes that I have tried. -- posted by Chef FishDoc

Cinnamon Raisin Beer Bread (Gluten-Free)

Mon, 16 Mar 2009 21:22:10 -0400

I had never had beer bread before and this looked delicious. I found this on a forum and decided to give it a shot. The baking made the whole house smell delicious and the taste was great! This makes a very dense bread, so slice it thin. It is almost fat free! I calculated it to have about 0.4g fat per 1/2" slice. In addition to being fat free, it is also egg and dairy free. I didn't experience any deflating. Makes a 8" x 4" loaf. *For the gluten free flour, I used Bette Hagman's mix: 2 parts garfava bean flour, 1 part sorghum flour, 3 parts cornstarch, and 3 parts tapioca flour. I used a bottle of New Grist beer: http://www.newgrist.com/ which I think tastes much better than Red Bridge. -- posted by Andrew Mollmann

Oatcakes

Sat, 21 Mar 2009 02:29:28 -0400

This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.) -- posted by TapestryThreads

Quick Food Processor Biscuits

Sat, 21 Mar 2009 02:31:51 -0400

These light, tasty biscuits are very quick when made in the food processor, but you can also make them without it. I adapted this recipe from one I found on the back of a baking powder can. -- posted by Holly Short

Blueberry Breakfast Biscuits - 1 Point

Mon, 30 Mar 2009 18:19:21 -0400

These aren't really biscuits, but they do make a nice low point breakfast treat. If you are expecting a traditional baking powder biscuit, this is the the recipe you want. The oatmeal gives the biscuits a nuttier flavor and they end up tasting more like a blueberry muffin than a biscuit. The batter is rather runny, so I recommend you use a cookie scoop when putting them on the baking sheet. I was given this recipe by a friend in WWs. These are 1 point per biscuit. -- posted by Erindipity

Fat Free Bread Machine English Muffin Bread

Thu, 02 Apr 2009 01:19:16 -0400

My Dad's favorite bread for toast! I have been making this bread since 1970! This bread is super fast to put together and I let the bread machine do the work and bake it in a 1 quart casserole in the conventional oven. Good for toast, soups, stews and the occasional cheese sandwich. Prep time does not include rising time, just how long it takes to throw the ingredients into the A B M pan. -- posted by Secret Agent

Raw Bread

Mon, 13 Apr 2009 17:49:20 -0400

This is a recipe shared with me by a friend -- she said it came from Ani Phyo. Cook time is actually dehydrator time! -- posted by BubbleHead Creations

Sandwich Wrap Mock Lavash Bread (Gluten-Free)

Wed, 15 Apr 2009 02:21:35 -0400

Taken from here: http://glutenfree.wordpress.com/2008/05/14/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/ I've made it twice in 4 days. Easy healthy recipe. Holds up great in the lunchbox. I imagine it would make a great crunchy pizza crust if you let it bake at a higher temperature. Nutrition info: 170 cal, 2.2g fat, 0.4g sat fat, 33.7g carb, 4g fiber, 4.1g sugar, 5.1g protein. Makes 4 wraps. -- posted by Andrew Mollmann

Whole Wheat Crackers

Sun, 19 Apr 2009 23:53:28 -0400

When I make up a recipe of this, it's gone within an hour at our house. So yummy! And mostly healthy, too! I always make 2 recipes, in the hopes that there will be some leftovers the next day to put in the kids lunchboxes (in place of the usual sandwich). I usually make these to accompany soup, but sometimes I just make them for a snack. -- posted by *Monica*

Rosemary Focaccia Bread

Mon, 20 Apr 2009 12:26:20 -0400

I got this years ago from Suzanne Dunaway's "No Need to Kneed" book. I love its texture and taste. I sometimes use whole wheat flour with the bread flour. Focaccia won't rise as regular bread, by the way, but still it makes for a nice sandwich if cut lenghtwise. -- posted by MillaKette

Four-Fruit Banana Muffins

Mon, 27 Apr 2009 00:23:18 -0400

This is a healthful and delicious way to make muffins! -- posted by SAHMchef

Crusty Portuguese-American Yeasted Cornbread (No Knead)

Wed, 29 Apr 2009 12:23:27 -0400

An easy no-knead recipe for "pao de milho" is from Nancy Baggett's wonderful new cookbook, Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads". The large, homespun loaf has a mild, go-with-anything flavor and a delightful crusty-chewy top. It has a finer, moister crumb than most cornbreads, the result of the cornmeal being combined with boiling water and turned into a mush first. This simple, seemingly unimportant step makes a big difference in taste, too: Due to chemical changes that occur as the cornmeal begins to cook, the bread is noticeably mellow and sweet, even though no sugar is added. Serve it with meals, along with butter, toast it, or grill it and use in all sorts of hearty meat, cheese, and roasted vegetable sandwiches. This bread is very easy to make, but due to the slow rise, no knead method, you must start this bread a couple of days in advance. -- posted by blucoat

Pan-Fried Scallion & Chive Bread (Chong Yu Bing)

Mon, 04 May 2009 20:01:33 -0400

A simple and delicious recipe from the doyenne of Chinese-American cuisine, Barbara Tropp. It was in her excellent cookbook based on her San Francisco restaurant, the "China Moon Cookbook". -- posted by blucoat

Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious)

Wed, 06 May 2009 12:04:32 -0400

These scones are quite easy to make but just a hint from someone who made this mistake... Make sure you put them on the TOP shelf of the oven to prevent burnt bottoms :) -- posted by KristinV

Tomato Onion Rye Bread

Fri, 08 May 2009 02:15:51 -0400

Inspired by Recipe #346734 -- This fragrant tomato onion rye bread is studded with caraway seeds, has a a tender texture and a buttery outside crust. Great for ham and cheese sandwiches with tomato and lettuce; or use the bread for plain old grilled cheese sandwiches. Don't forget the pickles! -- posted by Kerfuffle-Upon-Wincle

Portuguese Cornbread (Broa)

Sat, 09 May 2009 00:45:37 -0400

Broa is a yeasted cornbread eaten in Portugal. I found this recipe at the excellent 'Lip Smacking Goodness' blog. -- posted by Sarah_Jayne

Raisin-Cinnamon-Scones With Sesame-Caramel-Chunks

Sun, 10 May 2009 20:10:02 -0400

I came up with recipe myself when looking for a special sweet treat this weekend. It is very easy to prepare and also quite low in sugar, which makes it a little less sinful. I hope you will enjoy these as much as I do. If you cant find sesame-caramel bars, you might substitute some honey plus sesame seeds for them. -- posted by Lalaloula

Mrs. Sharp's Irish Soda Bread

Wed, 13 May 2009 01:06:37 -0400

This is a delicious recipe I found in the book "Mrs. Sharp's Traditions." This is a dense, subtly flavored bread that is wonderful as part of breakfast or a quick snack. It's also a snap to prepare! -- posted by Larklearningtopray

Cornbread Heaven (Vegan, Gluten Free)

Sat, 16 May 2009 10:46:18 -0400

This cornbread is sweet and delicious. Try it plain first. Vegan and gluten free. The almonds and cornstarch replace the eggs, buttermilk, oil, and all purpose flour. -- posted by Chef #1016337 Sweet Livin'

Easy Vegan Cornbread

Tue, 26 May 2009 16:40:36 -0400

Adapted from www.theppk.com -- posted by Mommy Chef 27

Gluten-Free Teff Banana Bread (Vegan + Soy-Free)

Wed, 27 May 2009 22:31:52 -0400

This vegan gluten-free banana bread recipe is made with super nutritious teff flour and sorghum flour. If you don't have those flours on hand you can replace them with brown rice flour, though the bread won't be as flavorful. This recipe comes from www.glutenfreewholefoods.blogspot.com which is a modified version of the Banana Walnut Muffin from The Whole Life Nutrition Cookbook. -- posted by Whole Life Nutrition

Five Grain Health Bread

Wed, 27 May 2009 22:44:50 -0400

This is a darker chewy wheat bread that is not sweet like many of the versions I have found. It is originally from "The Bread Machine Cookbook", but I added yeast and vital wheat gluten to keep it from being too dense. Make this in your bread machine on the dough cycle. It is a 1-1/2 pound loaf, but I usually bake it in two 8.5 x 4.5 pyrex loaf pans. -- posted by Chef #1271827

Moist Low-Fat Apple Spice Cake

Thu, 11 Jun 2009 01:38:55 -0400

My boyfriend and I invented this recipe for his mom's birthday and it came out great! It is very moist, with a denser texture than most cakes. Due to the large amount of apples, you can use less fat, and eggs are not needed at all. For best results, use firm, tart apples such as McIntosh, Courtland or Fuji. -- posted by Sephardi Kitchen

Soft Flax Pretzels

Thu, 18 Jun 2009 01:36:16 -0400

Ahh . . . the smell of fresh homemade bread! These soft pretzels are perfect with cheese and cherry tomatoes under a shady tree by the pond . . . or with soup, or anywhere! A simple vegetarian bread with extra nutrients from the super-healthy flax seeds. Enjoy! (I recommend using Milanaise brand organic unbleached flour, if you can find it.) -- posted by Elise and family

Fitness Muffins

Mon, 22 Jun 2009 11:03:51 -0400

These muffins are very tasty and also full of good for you veggies. What more could you ask for? ;) -- posted by Lalaloula

Brown Scones

Mon, 22 Jun 2009 11:09:40 -0400

This recipe for savoury scones come from Ruth Isabelle Ross' Irish Baking Book, which I bought while living in Ireland for a year. I think they are very tasty little things. If you find the basic recipe to plain, feel free to add herbs, cheese or other add-ins of your choice. Note: After Toni's review I went back and corrected my mistake concerning the amount of liquid ingredients. It should be fine now. -- posted by Lalaloula

Sinless Cinnamon Rolls

Mon, 22 Jun 2009 12:26:53 -0400

I wanted a recipe for cinnamon rolls that would be better for me without any sacrifices. This recipe is the result. -- posted by Wolf Göttin

Vegan Cinnamon Coffee Cake

Tue, 23 Jun 2009 01:22:15 -0400

This is a recipe I modified from Martha Stewart's website. It's very tasty. Can be made in a round cake or 9x9" brownie pan or I use a 9 serving mini loaf pan to make little individual cakes. On the sugar, make sure what you use is vegan. I use organic evaporated cane juice sugar. Regular sugar is often processed with animal derivatives. -- posted by CookiesCupcakes

Fat Free, Low Cal Biscuits!

Fri, 03 Jul 2009 16:11:07 -0400

Let me start off by saying HALLELUJAH!! My parents are BIG biscuit eaters, and dinner every night is a battle for me to turn down the biscuits. I adapted this recipe from a traditional "mayo" biscuit, and it is yummy! They come out very fluffy and are not cursed with the nasty baking powder flavor that most healthy biscuits have. I hope to soon experiment with oat flour in this recipe!! This is by far one of my favorite healthified recipes! -- posted by Health Nut 101

Vegan Raisin Buns

Sun, 12 Jul 2009 09:31:06 -0400

From theppk.com (with a few personal tweaks), this delicious and simple recipe is placed on here for safe-keeping and measurement conversion. It does require kneading, but I personally don't find it too tedious. I've tried it once with success, so hopefully they turn out well for you too! -- posted by splitendharry

Quick Gluten Free Cinnamon Rolls

Sun, 12 Jul 2009 09:43:04 -0400

The idea to make these popped into my mind when I made **Jubes** Quick Gluten Free Scones #220200 for the first time. Instead of cutting out scones I rolled the flattened dough and thought that actually I could have filled it. So I made a second batch of dough and made up my own version of cinnamon roll filling. I really liked that they were not overly sweet as the dough is not sweetened. As usual, I used rice syrup, but will suggest honey which might be slightly sweeter. Instead of the pine nuts you can of course use any other nut you like. I thought about pecans and maple syrup for the filling - if anyone feels like trying that, please tell me how it turned out! -- posted by Mia in Germany

Gluten-Free High Protein Bean Bread

Sun, 19 Jul 2009 15:55:52 -0400

"Why not try it?" was the question which led me to this recipe. After reading and studying and thinking about a dozen recipes for different bean breads, I came to the conclusion: Keep it simple. If you want people to feed themselves healthily, it must be done easily. Otherwise they won't do it. At least not here. At least not the client I was thinking of. She's a carny and has definitely not the time nor the possibilities to spend hours in a kitchen - although she's pleasantly compliant to keeping her gluten and lactose free diet. She's a pleasant person anyway, and I'm grateful I met her. Hugs for her because she inspired me to create this simple gluten, egg and lactose free bread! For the bread mix, I used Schaer Brot Mix which is one of the most affordable and well working gluten free mixes I know in Germany and the Netherlands. It's made of cornstarch, rice flour, lupin protein, dextrose, psyllium husks, xanthan gum and salt. Made with yeast it has great baking properties, and the result is a fantastic fluffy white bread. The trick is to knead the dough for a long time. The whey protein I use is lactose free. If you use other bread or flour mixes, please let me know which ones and what results you got! Preparation time includes resting time. -- posted by Mia in Germany

Gluten Free Pita Bread

Tue, 04 Aug 2009 12:50:17 -0400

This is a modification of Carol's Easy Pita Bread Recipe #8970 using GF ingredients and our Breadman automatic bread maker. -- posted by Chef #510362

Rye W/Dried Cranberries and Toasted Pecans (A-B-M Dough Cycle)

Tue, 04 Aug 2009 15:16:35 -0400

Best mixed in the ABM on the dough cycle only, and baked in your oven. PLEASE MAKE SURE YOUR YEAST IS FRESH, AND THAT YOUR WATER IS NOT TOO HOT, AND ALLOW ADEQUATE TIME FOR DOUGH TO DOUBLE OR YOU WILL HAVE DENSE BREAD! Dried cranberries and toasted pecans in rye bread -- lightly flavored with ground cinnamon and orange oil, or leave them out if you prefer! -- The bread smelled heavenly while baking in my oven! Delicious toasted with cream cheese -- makes great french toast, or equally good for turkey sandwiches! ---- Note: My bread machine does not have an "add beep" so I rough grind the pecans and cranberries in a mini-chopper, so all ingredients can be added to the bread machine all at once! -- posted by Kerfuffle-Upon-Wincle

"go To" Southern Buttermilk Biscuits

Sun, 09 Aug 2009 21:37:42 -0400

After toying with several biscuit recipes, this is the closest to what I grew up with in Nashville. Not quite Miss Carol's, but they're good! -- posted by Chef #1346648

Aayi's Jowar/Jolad Roti (Gluten Free Indian Flat Bread)

Tue, 11 Aug 2009 12:26:12 -0400

Gluten free but not corn free. This is an unleavened Indian flatbread which is made from Jowar, Sorghum here. The flour is gluten-free and so making these rotis (chapattis) is not as easy as making whole wheat rotis/chapattis. Despite not containing gluten, these are quite soft and have a somewhat nutty flavor. Traditionally, eaten for lunch or dinner with a dollop of unsalted home-made butter and garlic chutney, these rotis can be served with any vegetable curry. Recipe originally from http://www.aayisrecipes.com -- posted by UmmBinat

Gluten Free Oatmeal Bread

Thu, 13 Aug 2009 10:34:34 -0400

This is a very simple yeast bread recipe from Allergy Cooking With Ease, with no other flours than oat flour (grind oats in your blender). It turned out a little like a sponge bread in texture, but had a nice flavor and did not crumble when slicing. Has a bit of a sweet flavor (I used honey). I have tried a few gluten free breads, and this one turned out great on the first try. Didn't rise as much as I liked, but I'm wondering if that's because I used regular yeast, not quick-rise. -- posted by WI Cheesehead

Sweet Yeast Rolls (Vegan)

Mon, 17 Aug 2009 02:54:25 -0400

This is my favorite bread recipe. The rolls have a soft crust and are slightly sweet and yeasty. They are especially good straight from the oven but also keep well for a few days. I like to brush them with agave nectar instead of the margarine/oil to make them a bit sweeter. If you eat honey, that could work too. This recipe is adapted slightly from the Soft Sandwich Bread recipe at http://www.vegan-food.net/. Prep time includes preparation and rising times. -- posted by lashannamasala

Oatmeal Flax Bread

Mon, 17 Aug 2009 13:30:58 -0400

With quick rising yeast this dense moist loaf, generously dotted with flaxseeds takes less time to make than the usual loaf. -- posted by daisygrl64

Carrot Raisin Muffins

Tue, 18 Aug 2009 03:13:11 -0400

These are really good. I got the orginial recipe from Sparkspeople but I made a few changes. I made mine gluten-free by using Bob's Red Mill Gluten Free All Purpose Flour (instead of the whole wheat flour), I used unsweetened applesauce (instead of oil to make it lower fat) and lastly I used vanilla flavored yogurt instead of plain. They were declared a huge hit by husband who has already inhaled 2 while I am typing this! ENJOY! -- posted by Kelly0412

Sublime Vegan Scones

Thu, 27 Aug 2009 12:32:07 -0400

I found this in the Miami Herald. http://www.miamiherald.com/living/food/recipes/story/1202613.html#none Recipe was adapted from Sublime pastry chef David Kalas -- posted by Ganesha

Pumpkin Bread - Raw and Living Foods

Fri, 28 Aug 2009 09:38:22 -0400

Found posted here: http://www.welikeitraw.com/rawfood/2007/09/raw-pumpkin-bre.html -- posted by ThatSouthernBelle

Whole Wheat Pan Bread

Tue, 08 Sep 2009 15:42:54 -0400

A 100% whole wheat pan bread recipe, fat free and easy -- posted by KellyFarley

Best Ibs Blueberry Muffins

Thu, 10 Sep 2009 11:42:20 -0400

From "The Muffin Bible" published by Penguin Books. I suppose the oil in these could be reduced a bit, but I'm not too confident in that department. They taste great and don't bother me. The custard powder could be substituted for some vanilla as well if you are sensitive to egg yolks. -- posted by Lee_tah

Protein-Powered Whole Wheat Pumpkin Muffins

Mon, 14 Sep 2009 16:04:49 -0400

A modification of qotw13's recipe "Whole Wheat Pumpkin Muffins". Delicious and soft, unlike other "healthy" baked goods! *note* Protein powder used is 23 grams of protein per 1/4 cup, 46 grams total by 18 muffins is 2.56 additional grams of protein per muffin. -- posted by MissingWhiteWings

Vegan Lemon Loaf/Bread/Cake

Fri, 18 Sep 2009 16:32:13 -0400

I'd really say this is a lemon loaf, but it is more cakey, than it is bread-y--that's for sure! The brown sugar in this recipe gives it a richer, more buttery taste and all of my non-vegan friends were shocked that this didn't have a drop of dairy in it. This is an adapted and doubled recipe from a Moosewood recipe and although it's not amazingly healthy, it is so yummy that it's silly...! -- posted by MellyLou

Gluten-Free White Bread

Mon, 05 Oct 2009 16:27:07 -0400

Dan Lepard's uses psyllium husk in his recipe for gluten-free bread. It turns out kinda like a french loaf. Hands down the best GF bread I've ever had. -- posted by thejoybird

No-Knead Ciabatta

Wed, 07 Oct 2009 14:17:24 -0400

This is one of my most favorite recipes. It has very few ingredients but turns out very well. When you take it out of the oven you can hear the crust crackling-very nice! Hope you like it as much as we do. (If you want to use whole wheat you can add only a half a cup to this recipe -more than that will make the bread dense) Also if you only have active dry yeast- double the yeast amount to 1/2 tsp. Note* since it is a no-knead recipe it is a pretty flat loaf with a max. height of about 5-7 inches. -- posted by Leah's Kitchen

Vegan Orange Cranberry Scones

Sun, 11 Oct 2009 03:08:11 -0400

A quick, easy, delicious and healthy scone recipe that is a hit at parties (even with anti-vegans) or a great snack or dessert. -- posted by Hanna Louise

Whole Wheat Banana Muffins (Vegan)

Mon, 19 Oct 2009 12:13:33 -0400

Delicious, really moist Banana Muffins that can be made with or without eggs. I've also made it in a loaf pan. Both ways are great! If making in a loaf pan, increase baking time about 5 extra minutes. Enjoy! -- posted by i-heart-veggies

Delicious Pizza Crust

Sun, 08 Nov 2009 08:42:16 -0500

Easy pizza crust, great for college life or a family on the go. Prep time does not include time in bread machine. Cooking time does not include second baking with sauce and toppings. -- posted by Jadalynn

Eggless Scones --

Mon, 09 Nov 2009 15:20:48 -0500

These are easy-to-make eggless scones. Adding sugar is an option. Add cheese or herbs to the batter to make savoury scones. Or, add orange or lemon zest; dried raisins, dried blueberries, currants, dried cranberries, or other dried fruit, that have been plumped in hot water and drained. The possibilities are as endless as your imagination! -- posted by emmalee1942

Cinnamon Raisin Bread (Abm)

Mon, 09 Nov 2009 16:55:08 -0500

Modified from "The Biggest Book Of Bread Machine Recipes," my 5 yr old son loves helping me make this, and even more, he enjoys devouring it. It makes a 1.5 pound loaf. It's supposed to be great when slices are toasted, but we never get it to last that long. -- posted by SnoBahr

Sesame Seed Bagels

Mon, 16 Nov 2009 01:00:55 -0500

These are the best bagels I've ever eaten. I tried a few recipes before happening onto this one from Baking: A Commonsense Guide. I've adapted it just slightly. -- posted by dreabakes

Fat Free Banana Bread (Vegan)

Mon, 23 Nov 2009 23:06:31 -0500

Found this recipe on VegFamily. This banana bread is so moist. Be very careful to not over mix....over mixing will result in a dry bread. -- posted by susnrob

Brown Seed Bread

Wed, 25 Nov 2009 13:21:53 -0500

A healthy and hearty bread you will enjoy! This recipe has earned the goodfibes seal indicating it is a good source of fiber! Adapted from Fleischmann's yeast site. There is about an hour rising time. -- posted by Sharon123

Raisin Bran Bread

Thu, 26 Nov 2009 10:07:17 -0500

This uses wheat bran and not cereal. A healthy and hearty bread with the sweetness of raisins! Enjoy! Prep time includes rising time. -- posted by Sharon123

Lahvosh/Lavosh Armenian Cracker Bread

Sat, 28 Nov 2009 14:49:51 -0500

I found this recipe off of the internet to post for NA*ME tag. I'll be trying it out this weekend hopefully. I can imagine it would go wonderfully with cheese, soup, or as an appetizer with hummus or any other kind of dip. -- posted by Leah's Kitchen

Russian Potato Bread

Fri, 04 Dec 2009 17:02:15 -0500

I got this recipe from a library book called "The Cook's Encyclopedia of Bread". It was made for dinner, but almost all of it got eaten the instant it got out of the oven. It's good plain, with butter, or with American cheese. The book says the potatoes give it a longer shelf life, but ours got eaten too soon to see if that was accurate. The number of servings is approximate, our bread-loving family of 5 ate it in two sittings, but it might last longer for other people. -- posted by Dixie Vader

Cheddar Beer Bread

Thu, 10 Dec 2009 22:50:59 -0500

A "rustic"-type bread that goes well with chili or stew (I recommend serving it with Recipe #156745 or Recipe #324768). This bread originally had a mix of 8 oz. beer and 4 oz. hard cider (instead of all beer), and you could do that as a variation on this recipe. I use all beer when I make it (a dark beer is probably best, like Guinness or Shiner Bock, which are the two I usually use), and I adapted this recipe from a cooking blog that I frequently read. Note: When cutting this bread, I suggest putting down wax paper over the cutting board; otherwise, you will need to wash butter from your cutting board after each time you slice the bread. UPDATE: I have used 6 Tablespoons of butter (3 on bottom and 3 on top), and the bread still came out great. So, anywhere from 6-8 Tablespoons of butter will work in this recipe. -- posted by Greeny4444

Chop Suey Bread

Mon, 14 Dec 2009 15:15:08 -0500

This is a vegan remake of an amalgam of the other Chop Suey Bread recipe and the one I remember from Muffins and Quick Breads with Schmecks Appeal by Edith Staebler. I hope I find the cookbook again. -- posted by I hate coming up with handles :)

Bi-Color Hopi Cornbread

Thu, 17 Dec 2009 16:30:51 -0500

I made this recipe because we are having a Mexican Stew for supper. This is probably the lightest cornbread I've ever eaten, and it looks pretty too due to the contrasting colors of the cornmeal. I used red because we grew red Hopi corn last year and I just ground it into a fine flour in my Vitamix Blender. The batters for both are identical except the cornmeal colors are different. -- posted by Chef Joey Z.

Light & Fluffy Egg-Free Muffins

Tue, 29 Dec 2009 14:16:51 -0500

These muffins are easy, fluffy, and egg-free! Plus, they don't have any of those hard-to-find ingredients that nobody every buys. Enjoy! -- posted by Natural Girl

Gluten Free Biscuits

Thu, 31 Dec 2009 02:29:10 -0500

This Recipe is from Roben Ryberg's Cookbook You Won't believe it's Gluten-free! Easy and super yummy! Even good re-warmed the next morning(it any left!) I followed directions exactly except used soy milk and marg. and patted out and cut with a knife, worked fine but might try dropping from spoon like traditional drop biscuits next time, don't know how that would work, I have only done as writen so far.... -- posted by Robin Batterson

Brother Juniper's Cajun Pepper Bread

Mon, 01 Feb 2010 11:47:05 -0500

Delicious bread from Brother Juniper's Bread Book. Excellent when paired with savory foods or just by itself (with butter, of course). I often use half the amount of Tabasco for those with a little milder mouths, because the full amount is SPICY! As noted, I use the Trader Joe's frozen pepper medley, but you can also use fresh, cans/jars or even pimientos. They all taste fantastic in the finished product. -- posted by SillyRhino

Whole Wheat Seed Rolls

Mon, 08 Feb 2010 10:48:45 -0500

I combined the parts I liked of two different recipes to make this one. It's delicious just warm with butter, but it also tastes great with honey drizzled over it. I like to make it as rolls to take in my lunch along with salad, but you could also just do it as a 2 lb. loaf in the bread machine -- posted by Salamanders Scribe