Gluten Free Bread for Poppy Recipe

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Nutritional Info
  • Servings Per Recipe: 26
  • Amount Per Serving
  • Calories: 94.0
  • Total Fat: 3.0 g
  • Cholesterol: 8.3 mg
  • Sodium: 91.7 mg
  • Total Carbs: 14.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.2 g

View full nutritional breakdown of Gluten Free Bread for Poppy Recipe calories by ingredient
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A lower calorie delicious and healthy gluten free recipe that I created over 6 years of trial & error. A lower calorie delicious and healthy gluten free recipe that I created over 6 years of trial & error.
Number of Servings: 26


    2 cups Gluten Free Multi Grain Bread Mix (see recipe on Sparkpeople)
    1.5 cups Tapioca Flour
    .25 cup white sugar
    2.5 tsp. xanthan gum
    .5 cup milk powder
    .75 tsp. salt (I use sea salt)
    .5 cup flax meal (optional)
    .25 cup quinoa
    1 tbsp. dry yeast
    .5 cup warm water
    2 tsp. white sugar
    .25 cup canola oil
    1.25 cups hot water (approximately)
    1 tsp. white vinegar
    1 egg
    .25 cup egg whites


Preheat oven to 170 degrees; then hit cancel.
Mix yeast, .5 cups water and 2 tsp. sugar and set aside to rise.
Add all other dry ingredients to mixing bowl and mix on low until blended.
Add oil, vinegar, egg and egg whites to mixture. Once yeast is dissolves and rises; add to mixture.
Beat on high for 3.5 minutes until well blended.
Grease and flour the bread pan before adding bread dough. Let rise in preheated oven for 55 minutes. Remove pan and increase temperature of oven to 400 degrees.
Bake 12 minutes, then, cover with tin foil (lay over top). Bake an additional 35 minutes until cooked. Remove from pan and cool on rack before slicing and freezing.

Serving Size: 26 slices

Number of Servings: 26

Recipe submitted by SparkPeople user IAMHIGHLYFAVORD.

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