(upbeat music) – Hello my munchies,
it is that time of year where I don’t know about you but my carb and gluten count are
increasing by the day, so I wanted to share some
gluten-free bread recipes that give you cleaner bread options and I even have a low-carb recipe as well. I partnered with Bob’s Red Mill to make this episode possible and I’ve gotta say, their products have changed my life. I’ve shared them with you before. Bob’s Red Mill offers the largest lines of organic, full-grain
foods in the country and all of their products
are certified kosher and made with non-GMO seeds. They’re an employee-owned
company by Bob himself and they use quality whole
grains to satisfy vegan, paleo and gluten-free friendly
cooking and baking needs. So there’s really something
for everyone, which I love. I do have a discount
link in the description. Use the code mindovermuch20 to get 20% off all Bob’s Red Mill products
through the end of November. And I’m hoping at least
one of these breads can help you out too. Now, one reason I hate baking bread, I don’t wanna deal with
yeast, rising doughs, or bread machines and today you
are not gonna have to worry. None of these recipes
use any of those things. Thumbs up if you like the sound of that. Let’s get started with the
most basic gluten-free bread, it has just six ingredients,
the main of which is Bob’s Red Mill gluten-free
one to one baking flour, which is primarily made of rice flour and can actually be
substituted in any baked good as a one-to-one direct replacement. So if you have a favorite holiday recipe that you want to be gluten-free
that uses all-purpose or wheat flour, you
can easily sub this out for a delicious result. I combine Bob’s Red Mill’s
gluten-free one-to-one baking flour with baking powder and salt. Separately, I whip up three
egg yolks until fluffy. And then add some almond milk. You can use any milk and coconut oil. Add the dry ingredients to the wet. Then I take the three egg
whites and beat to medium peaks so that means that they
hold their shape pretty well but the tip of the peak curls over itself when the beater is lifted away. You’ll wanna use room
temperature eggs here. Then you can gently fold
the whites into the batter. Don’t overmix; this is
what’s going to help the bread rise and maintain its lift without any gluten or yeast. Woo hoo! Transfer to a loaf pan. (electronic music) And bake for about 45 minutes. Until a toothpick comes out clean. Let it cool completely before slicing. (upbeat electronic music) And look at that! This one is very light and fluffy and it’s probably my
favorite option for toast. It tastes the most like
a regular white bread, and I can’t believe it’s gluten-free. That one-to-one flour is so
fine and it keeps the bread from becoming dense or heavy. You have got to try it out for yourself. Next we’ve got an oat and honey bread. Ugh, it is as delicious as it looks and we’re using my favorite
gluten-free organic old fashioned rolled oats
by Bob’s Red Mill of course. Not only are they gluten-free and organic, but the quality and taste
are just so much better, whether you’re eating them
as hot oatmeal for breakfast or using in baked goods,
they are also kosher, vegan, 100% whole grain and high in fiber. For this bread, I mix together oat flour, which you can buy, Bob’s
Red Mill makes an oat flour, or even make these using oats. Simply blend the oats in a
blender or food processor, let it get really fine
and it’s good to go as is. I prefer to sift it for
bread and cake recipes. I think it improves the
texture of the final product, but for other baked goods,
I don’t worry about sifting if I make the oat flour myself. To oat flour, I add baking
powder, baking soda and salt. Separately, I add whole
rolled oats, plain yogurt, non-dairy preferred, an egg, coconut oil, and honey until well-mixed. (electronic music) Then I add almond milk, you
can use any milk, and stir. Add the dry ingredients
to the wet and combine but don’t overmix. Transfer to a low pan
and sprinkle oats on top. Bake again for about 45
minutes until golden brown and a toothpick comes out clean. (upbeat electronic music) It’s so beautiful. I can’t believe there’s no yeast! This one is more like a wheat
bread in taste and texture and has a touch of
sweetness from the honey. It’s great as toast but I
also love turning this one into French toast, it’s so versatile. Last but not least a
gluten-free and low-carb bread using Bob’s Red Mill’s almond flour. This is probably the
Bob’s Red Mill product I use most second to the
oats, I just love it. It is a super finely ground flour, making it perfect for baked
goods but you can also use it as a bread crumb replacement in meatballs or a protein coating or crust. It’s really versatile
and of course nutritious since the only ingredient is almonds. For the bread, mix together almond flour, psyllium husk powder,
baking powder and salt. (electronic music) Separately, beat egg yolks until fluffy, then add coconut oil
and warm water and mix. Add the dry to the wet
and stir to integrate. Similar to the first
recipe, we’re going to beat those egg whites to medium
peaks and incorporate carefully into the batter to add
more lift to our bread so it isn’t as dense. Into the loaf pan it goes. To bake until it turns a
beautiful golden brown. For this low-carb loaf,
the top should be crusty. Cool completely before slicing. Oh my gosh, I have wanted
a low-carb bread to be good for so long and it took
some experimenting, but this one does not disappoint. Honestly it was my favorite
of the three to use as sandwich bread. It holds together well but
it’s still soft to bite into. If you’re on a low-carb
lifestyle or looking for a gluten-free bread
that is lower in carbs, you don’t have to say no
to sandwiches anymore. Thank goodness! I hope you found these
three gluten-free bread recipes useful and that you can
try one or more of them out. If you do, I know Bob’s Red Mill products will bring you some success. This company is truly committed
and has been for decades to bring people everywhere the
best quality foods available and helping you live a
more nutritious life. Thanks to Bob’s Red Mill
for making this video and these recipes possible
and thanks to all of you for watching and your amazing support. Without all of you, these videos really wouldn’t be possible. I’ll see you next week
for a brand new episode, and remember, especially
when it comes to bread, it’s all a matter of Mind Over Munch.