3 tsp egg replacer (I use Ener-G) + ¼ cup water-blended until foamy with whisk or hand blender. 1 Cup soymilk ( can be substituted with ANY milk), warmed for 1 min in microwave 2 tsp apple cider vinegar 2 Tbsp any oil (I use Earth Balance butter, just barely melted in the microwave) YEAST 1 packet of Rapid Rise Active Dry Yeast (I use Red Star, which is a gray packet with a red star)
Instructions: Microwave the milk for 1 minute, add the apple cider vinegar and let sit for a minute.
When the milk looks like it has a curdle on top, pour the milk/vinegar mixture (“sour milk”) in the bread mixer bowl with the paddle attachment.
Add the melted butter and egg replacer mixture.
Pile the dry ingredients in a sifter (flour, sugar, salt).
Sift the dry mixture on top of the wet ingredients. Poke some holes in the dry mixture where you can pour the yeast in, and cover with flour a little.
Mix/knead for about 7 minutes with paddle attachment until a sticky ball is formed. It will be much stickier than wheat bread dough, and much wetter, less cohesive. That’s ok!
With wet hands, remove the dough (it’s REALLY sticky!) and place in a lightly greased loaf pan. Cover the loaf pan with plastic or a towel and set in a warmish, non-drafty area for at least 1-2 hours. Longer it sits, better the rise. Preheat the oven to 350 and bake for 35-40 minutes.
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
Just right for...:Comfort food, Picnics, Lunchboxes/on-the-go
Top 8 allergens?:gluten-free, dairy-free, egg-free, fish-free, shellfish-free, nut-free, peanut-free
Active/prep time:15-30 minutes
Total time (inc active/prep):60-90 minutes
Related recipes: *Gluten Free Flour Substitute
1 Cup white rice flour
1 Cup sweet sorghum flour
1 Cup millet flour
1 Cup tapioca starch
1 Cup potato starch flour
1 Cup Oat Flour
- Makes 6 cups and you only need 2. If you want to scale down, just mix all fours 1:1. I freeze the rest and use this as my go-to GF flour blend for everything. Only flour blend that seems to work for my bread, and does just fine in all other recipes.
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