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Gluten-Free, Dairy-Free Harvest Boule Bread
1 Round Loaf
This recipe by bakery owner LynnRae Ries is made in a round cake pan for an artisanal touch. For extra texture and crunch, add ½ cup each roasted pumpkin and sunflower seeds or, if nuts are tolerated, stir in pine nuts, roasted almonds or walnuts. It can be made egg free and yeast free as Harvest Focaccia.
3 large eggs, room temperature
¾ cup water or prune juice, warm to touch
¼ cup vegetable oil
2 tablespoons molasses or dark corn syrup
2 cups white rice flour
⅔ cup brown rice flour
⅓ cup buckwheat flour
1 teaspoon salt
2 tablespoons dark brown sugar
¼ cup instant potato flakes
1 tablespoon xanthan gum or guar gum
1 tablespoon yeast
1. Preheat oven to 350 degrees. Lightly grease a 9-inch round cake pan that’s at least 2 inches high.
2. In the bowl of a stand mixer, blend all ingredients together and beat until smooth. Fold in nuts and seeds, if using.
3. Turn dough into prepared pan and place loaf in a warm, draft-free place to rise for 30 to 60 minutes or until doubled in size.
4. Place pan in preheated oven and bake for 60 minutes until done. Remove from oven and cool on a wire rack.
Loaf has 12 slices. Each slice contains 236 calories, 7g total fat, 1g saturated fat, 0g trans fat, 53mg cholesterol, 218mg sodium, 39g carbohydrate, 2g fiber, 4g protein.
Harvest Focaccia To make this recipe without eggs and yeast, add 1 tablespoon baking powder + 1 teaspoon baking soda with the dry ingredients. Then bake the dough in a lightly greased 9x13-inch pan for 35 to 40 minutes until done.
LynnRae Ries, author of Waiter, Is There Wheat in My Soup? and Delicious Gluten-Free, Wheat-Free Breads, is co-owner of Gluten Free Creations Bakery in Phoenix. For more recipes by LynnRae Ries, click here.