Recipezaar: Egg-free,Breads recipes

Low Fat Vegan Soft Pretzels

Sat, 26 Jul 2008 02:42:55 -0400

I couldn't find any basic vegan pretzel recipes on here so I decided to post my own. -- posted by T!Van

Honey Wheat Beer Bread

Tue, 29 Jul 2008 01:42:33 -0400

From the Paula Deen magazine. This is a hearty slightly sweet beer bread. I have made with the honey wheat beer called for as well as regular beer and flavored beers. The baked bread may be frozen for later use. If you like, the dry ingredients can also be made into a mix and labeled with instructions for later use. -- posted by Erindipity

Cornbread (Egg-Free/Vegan)

Tue, 29 Jul 2008 02:34:47 -0400

My son is allergic to eggs, so I've tried many corn bread recipes that do not contain eggs. This is our favorite eggless corn bread recipe as it rises nicely and is very moist. -- posted by Chef Eggless

Quick Basic Chapatis/Rotis

Mon, 18 Aug 2008 20:52:02 -0400

Unleavened vegan stove top Indian flat bread. We really enjoy this with garlicky hummus and an herb salad. I learned to make it from Manjula on YouTube (http://www.manjulaskitchen.com/). If you have chapati flour and are good with a rolling pin, you can whip 4 of these out 15-20 minutes or less because they do not have to rise or rest. With regular flours, 4 will take an hour including 1/2 hour resting time. I am not sure the exact origin because so many peoples claim them as their own. I have seen many good ideas for adding herbs/spices to these on this website that I will be trying... Yummm! -- posted by Kanopolis Kook

Healthier Zucchini Bread

Wed, 27 Aug 2008 20:04:26 -0400

This recipe is a work in progress, so it's not perfect but still good. And Vegan! -- posted by ShoelaceGirl

Banana Chocolate Chip Muffins (Vegan)

Thu, 04 Sep 2008 13:55:08 -0400

A very yummy vegan muffin. I cut the amount of chocolate chips in half or omit them completely if I am making these for breakfast as I find chocolate too sweet first thing in the morning. -- posted by KDub

Vegan Pumpkin Spice Bread

Thu, 04 Sep 2008 22:02:17 -0400

This is easy and delicious. Perfect with a cup of coffee for an afternoon pick-me-up. You can make it fat-free by substituting an additional 1/4 cup of applesauce for the oil, or use regular eggs instead of the egg-replacer if you don't need the recipe to be vegan. I got this recipe from Fatfree Vegan Kitchen. http://blog.fatfreevegan.com/2006/12/pumpkin-spice-bread.html -- posted by VeganFamilyChef

My Gramma's Graham Bread

Mon, 08 Sep 2008 01:24:30 -0400

This recipe is from my dear gramma and written in her own handwriting. She's been gone since I was in high-school and so it's near and dear to my heart. The original recipe states "no eggs or lard". Lard you say???? Is that something that you buy in the store.?? ETA...since some aren't able to find graham flour too readily. There is a recipe on Zaar for a sub...Recipe #377353. -- posted by CoffeeB

Crazy Zucchini Bread

Wed, 10 Sep 2008 00:19:54 -0400

One of the most sinful yet deliciously healthy vegan cakes. You can take stuff out add things you like. Just keep the consistencey of awet chocolate chip cookie mix. For instance you can add raisons or cranberries without changing it. Or you can substitute the cup of sugar with 3/4 cup agave nectar (or honey) but you will need to add a little more flour to make up for the viscosity of the nectar. -- posted by BellaMaria

Brown 'n' Serve Mini-Loaves

Mon, 15 Sep 2008 14:41:10 -0400

These little 4 1/2 x 2 1/2 mini-loaves can be made up to 5 days in advance, stored well wrapped in the fridge, and then "browned" for 20 minutes before serving. I have never tried making full sized loaves with this recipe/method nor have I tried freezing the loaves prior to browning. Prep time includes 2 hour rising time. Baking time is for initial baking, does not include 20 minute browning time. -- posted by Dee514

Healthy Date & Walnut Fruit Loaf (No Butter/Oil/Egg)

Tue, 16 Sep 2008 22:54:56 -0400

A wholesome and healthy recipe that does not need butter, oil or eggs! The coffee-soaked dates are a bonus! The dates and apples make this loaf moist, while the nuts add a little crunch at the same time. I like it so much because its moist, delicious and is low fat! I couldn't stop at 1 slice! If you don't like the idea of coffee-flavoured dates, you can soak the dates in 1 cup of hot water with 1 tablespoon of maple syrup. Please try this healthy recipe, enjoy! :) -- posted by Lovebaking!

Vegan Chocolate Chip Zucchini Bread

Fri, 19 Sep 2008 17:40:02 -0400

This is a healthier and vegan version of Recipe #48013. This is so moist, delicious, and good for you. -- posted by WeazelChef

Water Challah

Thu, 25 Sep 2008 13:26:19 -0400

According to our family's Sephardi custom, we cannot make 'HaMotzi' on anything that contains more than a minimal amount of sugar or any eggs. (Although you may use an egg wash or honey or other sweet additions on the outside). When I have to bake Challah this is what I do. For Rosh Hashannah our tradition is use anise seeds instead of extra sugar or raisins and shape the dough in discs with a grid on top. -- posted by baezus

Eggless Cranberry Orange Banana Bread

Thu, 25 Sep 2008 13:53:53 -0400

My child has an egg allergy, so I searched several recipes and combined those ideas with my own to create this bread. It should be pretty nutritious with yogurt, bananas, flaxseed, oat bran, etc. The vinegar -- posted by brquilter

Easy Quick Buns

Wed, 01 Oct 2008 22:16:38 -0400

These are super easy, super quick buns. I get requests to take them everywhere we go. They are great for those last minute dinner guests, or a nice surprise for breakfast. They freeze well, and make excellent toast. This recipe is a combo of my grandmothers recipe and a few others, all tweaked to make a fast, easy, soft, fluffy bun. -- posted by Toffiffeezz

Lahm Ajin ( Meat Pie )

Sat, 04 Oct 2008 19:15:24 -0400

Mediterranean Flat Bread Meat Pie ( You Can Use Beef Or Turkey ) You can make your own dough....or go to your local pizzaria....or even go as simple as using pocketless pita bread. -- posted by Sam Freij From Sahara Market

Wheat, Dairy and Sugar Free Almond Scones

Thu, 23 Oct 2008 19:04:21 -0400

Modified from the recipe in the MS Recovery Diet book. Made with Spelt and rice flour, Agave nectar as sweetener and egg replacement -- posted by MassMaiden

Yule Oatcakes

Thu, 23 Oct 2008 19:21:06 -0400

I've been making these oatcakes at Yuletide for the last 5 years or so. They've become one of my favorite parts of the Holiday! I originally began making them to leave as gifts for the deer and other animals around our home, and under the trees we decorate in the woods. However nobody can ever keep their mitts off them! (especially right out of the oven) I had no idea they'd be so tasty. So now the baking of the Yule cakes has become an event. We usually pick a night and roll out about 4 batches. These are super easy to make (we usually partake of some wine during this event - that tells you how easy they are lol) They come out crispy and sweet. Perfect for breakfast or just snacking. -- posted by Nikoma

Baking Powder Biscuits

Sun, 26 Oct 2008 16:48:34 -0400

This recipe may be healthier than the normal baking powder biscuits that use bleached flour and lard, but they don't taste healthy! These are absolutely delicious for breakfast sandwiches or eating with honey... -- posted by Pescetarian

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

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

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

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

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

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 Bread W/Dried Cranberries and Toasted Pecans (Bread Machine)

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

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. 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. -- posted by Leah's Kitchen

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