Gluten-Free Dairy-Free Flaxseed Bread Recipe

Flaxseed Sandwich Bread,

“the weight control bread!”

Gluten-Free Dairy-Free Fluffy Flaxseed Bread Recipe
A Quick Fiber and Omega-3 Flavorful Gluten-Free

This big loaf of flaxseed bread can be made easily
in a bread machine, in 58 total minutes by
using a one-rise quick cycle (or in your oven).

Perfect Every Time!!
No dough, no kneading, no rolling as you do with
traditional bread recipes. Has a failproof margin of error.
I’ve accidentally masured wrong or omitted salt.

For its texture and flavor, not to mention its *health benefits
which help reduce aches and pains caused by inflammation,
I eat at least one slice as my everyday bread.

You’ll just drop your ingredients in the bread pan in the
order given. Set it to the one-rise express cycle, and push
start, (or preheat your oven to 350-F and insert a loaf pan)
to enjoy the heavenly taste and aroma of fresh baked
bread. Get perfect big slices to use for sandwiches
and toast every day.

I often substitute ground flaxseed by adding a blend of
ground pumpkin seed and sunflower seed, 1/4 cup
each, for their particular nutritional benefits .(which I
otherwise don’t normally eat).

It’s amazing, a 2 lb. Loaf full of *Health Benefits
because of the flaxseeds are in addition to its other ingredients..

* See The Amazing Health Benefits Of Flaxseed

Prep time: 10 mins.   Cook time: under 58 minutes
Serves: 16

Imagine my thrill when this came out of the bread machine
4 inches high!  It didn’t rise to the top, so I didn’t expect this
when I opened the lid. One word of caution, I discovered
that you need to beat the eggs until foamy on gluten-free
recipes, even if  they don’t say to. It makes a world of
difference in the lightness and texture. And that’s how this
rises so high and is so moist and fluffy for a gluten-free
bread.


This is definitely the best gluten free sandwich bread
I’ve ever tasted or made. It works great for grilled
sandwiches or panini’s,even for French Toast. I made
this on the quick cycle, effortlessly in the bread machine.

Just put the ingredients in the bread machine pan in
the order they’re listed, adding the yeast last in a
well in the flour  on top..

(Or to oven bake: use your stand mixer with dough
paddle to blend thoroughly for 8 minutes).  

After it’s cooled in the fridge, you can make up to
16 lovely thin slices that can be toasted and that don’t
fall apart. It is so healthy because it’s loaded with omega
3 from flax seed. I used ground golden flax seed which
gives it a delicious slightly nutty flavor and pleasing color.
(I grind the seeds with a few pulses in my coffee grinder).
You can buy them already ground, but they stay fresh
longer in the fridge if ground when needed.   

Ingredients

In a small measuring cup, put
1 tsp. vinegar
1/3 cup warm *dairy-free milk
Add very warm water to 1-cup line

In a large 4-cup bowl combine
3 large room temperature eggs, with
3 Tbs. olive oil or Coconut oil
Beat until foamy. Stir in
½ cup Almond Flour
(as dairy-free Milk Powder)

In another medium bowl Mix
    3 Tbs. coconut sugar (to taste) needed to activate yeast
1 – 2 tbs. maple syrup or honey if you prefer sweeter bread
   ½ cup ground flaxseed flour

In a separate large bowl whisk
2 cups oat flour
3/4 cup tapioca or arrowroot flour
1½ tsp salt
2½ tsp xanthan or guar gum) 
(Pour into bread pan).
Add 2¼ tsp yeast to a well on top of flour.

Instructions For Bread Machine Add eggs,
water, Almond flour or milk powder, sugar,
oil and vinegar to bread pan. In that order.

In a large bowl whisk flours, xanthan gum and salt
together thoroughly. Pour into bread pan.

Make a well in the top of the flour mound.
Pour in yeast.
Select a one-rise or quick cycle I use express
bake (58 minutes).

NOTE: It should be a dense batter, but not as thick
as dough. If it’s too thick to drop from a spoon, add
warm water 1/3 cup at a time.
Or, bake it in the oven. Preheat oven to 3.50°
Blend ingredients thoroughly for about 8 minutes
preferably in a stand mixer with dough hooks.
Pour into parchment lined loaf pan and bake
until toothpick comes out clean (about 60 – 90 minutes).
Check it when it appears brown enough. 

Notes

I recommend buying only “gum-free, additive free,”
non-dairy milk in BPA-free cans. The ingredients should
say “coconut, and water,” (nothing else). Many such
brand choices are available on Amazon. (Not found in
containers or in the refrigerated bins in stores).

*Dairy-free milk Should not contain gums (stabilizers)
or additives. They can spoil your recipes! Don’t add
xanthan gum if your plant milk already has ‘stabilizer’
in it and you’re stuck having to use it. You don’t know
the quantity of gums they add to the milk. 

An alternative ingredient: Sometimes
I grind 1/4 a cup of each seed in my dedicated
coffee grinder/seed grinder instead of using flaxseed.
The loaf is just as high and light. No noticeable
change in taste. but the pumpkin seeds cause it
to be speckled.

Remove your gluten-free bread loaf the minute it is finished.
Unlike most breads that can tolerate sitting in the bread machine
after the baking is complete, most gluten-free loaves are very
moist and become soggy if allowed to sit and steam in the machine.
You could also finish a loaf in the oven at 350º-F for an extra 10
minutes if you want to give it a crispier crust.

Wait until it cools before attempting to slice it.

If it feels or appears soggy. Too much liquid is the usual culprit
if the bread comes out too wet or soggy. (You might save it by
putting the bread pan in the oven at 350º-F for an extra 20 minutes).
Once it is firm enough to remove from the bread pan, remove it and
continue baking on a cookie sheet to dry it out.

The bread will keep in the fridge wrapped and put in an airtight
container for up to 5 days. After that, slice it with parchment
divider strips, and repack in a plastic bag and store it in a
freezer-safe container.

Remember to set your bread machine to the gluten-free
or quick (1 rise) cycle or the 1.5 lb. express cycle 58
minutes total time.
Machines vary. You may not be able to indicate the correct
loaf size and crust setting on the express cycle. That’s OK.

Gluten-free yeast based dough rises only once.
When it appears like it’s been rising get it into a preheated
oven. If it rises too much it will be dry and sink.
If you can, try the dark crust setting to help avoid excess moisture.
If your machine does not have a one-rise gluten-free setting, mix
the ingredients on the dough cycle. After 8 minutes, bake it in
parchment lined loaf pan at 350º-F.

Don’t disturb the dough in the machine if
you’re baking bread.
Gluten-free bread does not like to be handled or
disturbed. You can of course remove cookie dough
or pizza dough because you will be finishing them
in the oven, but once the ingredients are in the bread
machine for a loaf of bread, hands off except to remove
the paddle in about 8 minutes when the mixing stops.

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* The Health Benefits Of Flaxseed

Inflammation

Two components in flaxseed, ALA and lignans, may reduce the
inflammation that accompanies certain illnesses (such as
Parkinson’s disease and asthma) by helping block the release
of certain pro-inflammatory agents, Fitzpatrick says. ALA has
been shown to decrease inflammatory reactions in humans. And
studies in animals have found that lignans can decrease levels of
several pro-inflammatory agents.

Reducing inflammation associated with plaque buildup in the
arteries may be another way flaxseed helps prevent heart attack
and strokes.

How much flaxseed do you need?

The optimum dose to obtain health benefits is not yet
known.But 1 to 2 tablespoons of ground flaxseed a day
is currently the suggested dose, according to the Flax
Council of Canada.

Preliminary studies show that Is flaxseed is the new wonder
food, in that it may help fight heart disease, diabetes and
breast cancer.

Flaxseed was first cultivated in Babylon as early as 3000 BC.
In the 8th century, King Charlemagne who believed so strongly
in the health benefits of flaxseed that he passed laws requiring
his subjects to consume it. Now, thirteen centuries later, some
experts say we have preliminary research to back up what
Charlemagne suspected.

The Flax Council estimates close to 300 new flax-based products
were launched in the U.S. and Canada in 2010 alone Flaxseed is
found in all kinds of today’s foods from crackers to frozen waffles
to oatmeal. Not only has consumer demand for flaxseed grown,
agricultural use has also increased. Flaxseed is what’s used to
feed all those chickens that are now laying eggs with higher
levels of omega-3 fatty acids.

Although flaxseed contains all sorts of healthy components,
it owes its main benefits to:
     Omega-3 essential fatty acids, “good” fats that have
been shown to have heart-healthy effects. For example,
each tablespoon of ground flaxseed contains about 1.8
grams of plant omega-3s.

• It has Lignans, which have both plant estrogen and
  antioxidant qualities yet flaxseed contains 75 to 800
  times more lignans than other plant foods.
• Fiber, both the soluble and insoluble types, are in flaxseed  .

As research indicates, flaxseed may reduce risks of certain
cancers as well as cardiovascular disease and lung disease.

Recent studies have suggested that flaxseed may have a
protective effect against breast cancer, prostate cancer, and
colon cancer. At least two of the components in flaxseed seem
to contribute, says Kelley C. Fitzpatrick, director of health and
nutrition with the Flax Council of Canada.

In animal studies, the plant-based omega-3 fatty acid found in
flaxseed, called ALA, inhibited tumor incidence and growth.
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