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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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From Roben Ryberg's, The Gluten-Free Kitchen . This doesn't taste particularly eggy . I think it is titled so because she doesn't use eggs much in her loaves of bread. Ingredients:
1/4 cup shortening |
3 tablespoons honey |
2 eggs |
1 packet yeast (1 t) |
1 cup plain yogurt |
1/2 cup potato starch |
1 1/2 cups cornstarch |
1/2 teaspoon baking soda |
1 tablespoon baking powder |
2 teaspoons xanthan gum |
3/4 teaspoon salt |
1 teaspoon vinegar |
Directions:
1. Preheat oven to 350 degrees F.
2. Combine all ingredients.
3. Mix well to remove all lumps.
4. The dough will be quite wet.
5. Place dough in greased loaf pan.
6. Smooth top with wet hands.
7. Bake 40-45 minutes, until loaf is lightly browned and toothpick inserted in middle tests clean.
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