Mini gluten free breads

It’s been a while since decided is time to share another collection with you, so here comes the last recipe from it!

Mini gluten free breadsPin

Makes 12 mini breads:

Preparation time: 20 minutes

Rising time: 1 hrs

Cooking time: 35 minutes

  • 1 1/4 cup (312.5ml) + 6 tbsp. (90ml) of water of lukewarm water
  • 1 1/2 tbsp. (22.5ml) of yeast
  • 3 tbsp.(45ml) of organic cane sugar
  • 2 tbsp.(30ml) of organic grounded flax seeds
  • 3 tbsp. (90ml) of sunflower oil
  • 1 1/4 cup (312.5ml) of organic oat flour
  • 3/4 cup (187.5ml) of organic amaranth flour
  • 1/2 cup (125ml) of organic corn flour
  • 1/2 cup (62.5ml) of arrowroot starch
  • 2 tsp. (10ml) of xanthan gum
  • 1 1/2 tsp. (7.5ml) of salt
  1. Mix in the water, the yeast and the sugar and leave aside for 10 minutes.
  2. In a small bowl, put the flax seeds with 6 tbsp. (90ml) of water and put aside for also 10 minutes.
  3. In a medium bowl, combine the oat flour, the amaranth flour, the corn flour, the arrowroot starch, the xanthan gum and the salt.
  4. Add in the water and the flax seeds. Mix it for about 5 minutes.
  5. Put the dough in a greased muffin tin and let it rise for about an hour. I usually put it in the microwave with a cup of hot water to get some humidity. It helps a lot!
  6. In the meantime, preheat your oven to 350º.
  7. When it has doubled the size, put it in the oven for about 35 minutes.
  8. When you take it out of the oven, let it cool for 5 minutes before you transfer them on a wired rack to continue the cooling. They can be a bit “mushy” if they are too hot.

As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:

“Hands down my favorite gluten-free recipe!”

“I use this in place of bread in my vegan sandwiches and it works perfectly.”

“This was so simple and easy to make and tastes amazing!”

“I use this in place of cornbread and it is so delicious and never gets soggy! It’s great for all Southwestern cuisine!”

“I love recipes like this that bake even better than traditional bread. I also like the idea that I can make a loaf for everyday meals, like breakfast or lunch, or one to keep at work or school. The recipe lends itself well to variations, because using cinnamon sugar on top makes it incredibly tasty.”

And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!

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