I'm removing gluten and casein from my son's diet, so I made this soft and fluffy bread for him.The point is to keep an eye on the dough while it's proofing so that it only doubles in size. If it expands too much, the center of the bread will sink.If it's summer, once the dough is about 1.5 times larger, go ahead and preheat your oven.You can make this with dry yeast too. Recipe by Shironeko Sara

This bread isn't as "fluffy" as others. This is due to the Chia seed egg substitute.

I wanted to make simple egg or dairy-free dough that can be used in different types of breads or pastries. I tried many recipes and finally arrived at this recipe. These are fluffy and chewy rolls.Activate the yeast first if necessary.Adjust the amount of lukewarm water as the consistency of the dough will change by the humidity, the type of the flour that you are using, and many other factors. If you are adding other ingredients, add them before the first rising. The filling can be wrapped in the dough during the second rising when you reshape the dough. Recipe by Manchan00

I used to always make bread with dry yeast, but I wanted to try using natural wet yeast leavens, so I made many types of bread with natural yeast leavens. However, it is wasteful if you fail from using too much ingredients, and it all stuck to my hands no matter which recipe I used, so I came up with my own combination. Butter is in short supply today. I wanted to make a bread that tastes good with a small amount of butter, and is a straight version that even beginners will want to eat over and over again, so I thought this up.Using a domestic flour blend with about 40 g of water should be sufficient. Please decide on your own amount based on your own bread flour, climate, and humidity. Even if you let it rise the first time for longer, it will still turn into a delicious bread so long as the second rise isn't too long. Keep an eye on it during the second rise. Recipe by Choco dayo

An all time favorite🤩. Can be served with stews or on it’s own with a cup of tea ofcourse🙈

A user taught me that you can make the best bread using cake flour by not including too many ingredients. Since the gluten content is also low if you add too much to the dough it just weighs it down. So when I thought about cutting down on the extra ingredients I figured I could use whatever I had at home. Checking the fridge I discovered miso, and figured that fermented foods are good for you. That's how this bread came to be.The moisture of the miso varies, so add it carefully while keeping that in mind. This is my personal preference, but since I like the bottom of the bread to have a nice baked color and be crispy, I bake them with that intent. I also like the aroma of the miso. Recipe by Ryouko

I love pita bread, so I attempted to make it at home since it's not easily available.So simple, since the dough only needs to rise once.Adjust the baking temperature to suit your oven. It was slightly high for my gas oven, so I burned them. Recipe by Kittymama

I wanted to make a homemade bread. After having a look around I settled on a recipe I found through pinterest on www.ahomemadeliving.com.

#GA4#week26#Bread

So we’re all in quarantine and we still want bread this recipe is filled with simple ingredients and easy to make . Give it a try! it’s fluffy and delish!

I revised a recipe that I found in a magazine.The pitas will rise when they're freshly baked, but will flatten quickly. These are also great stuffed with dry curry or beans. Recipe by Yuuyuu0221