I have declared on social media that the world is a safer place now that I know how to bake bread. I recently discovered I cannot have dairy (eggs or milk), and I was going snaky not being able to eat bread. Thankfully, I found a soft sandwich bread recipe from Art of Gluten-Free Baking. I adapted it for my intolerances and I just love it. Thought I would share my recipe.
- 1 1/2 cups of unsweetened almond milk
- 1 tbsp of honey
- 2 1/4 tsp of active dry yeast
- 3 cups of Bob’s Red Mill all-purpose gluten-free flour
- 2 tsp of xanthan gum
- 4 tsp of baking powder
- 1 tsp salt
- 2 tsp white vinegar
- 1/4 cup olive oil
- 3 tbsp honey
- 2 flax eggs (each egg is 1 tbsp of ground flax seed plus 3 tbsp water)
1. Preheat oven to 375F.
2. Place milk in a microwave safe bowl and just warm the milk. (For me it was about 1 min, 30 sec.)
3. Add 1 tbsp of honey, and stir until dissolved.
4. Whisk in yeast and set aside to proof. The yeast will get foamy if it is active.
5. In a large bowl, mix the flour, xanthan gum, baking powder, and salt.
6. In another large bowl, blend “flax eggs”, olive oil, vinegar, and 3 tbsp of honey.
7. Add the yeast mixture to the wet ingredients. Stir to blend.
8. Add the flour mixture, and blend with a fork until you have a thick batter (it was just about a minute for me).
9. Pour batter into a 5″x9″ pan. Wait about 30 minutes for the batter to rise in the pan. ( I only let it rise to the top of the pan, or a hair over.)
10. Bake for 20 minutes. Check. Cover with foil (I used another bread pan because I was out of foil), and bake 10 more minutes.
11. Let the bread cool for 5 minutes, and then carefully remove it and put it on a cooling rack. (Be smart and use oven mitts. I am the queen of burning myself.)
Voilà! I found it pleasantly moist. I sliced up my loaf and put it in the freezer, after I refrigerated it for a few hours. Then I would take what I needed from the freezer and toast it.
Be sure to double-check your ingredients to make sure they are right for you and your family. See my dislcaimer.