Gluten Free/Casein Free Bread |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This an adaptation of a bread recipe by Bette Hagman. A few tweaks turned it into the best tasting (and smelling) GF/CF bread I've tried. So close to wheat bread, you'll never miss it! Ingredients:
1 cup sorghum flour |
2 cups tapioca flour |
1 1/2 teaspoons xanthan gum |
1/3 cup non-dairy powdered drink mix (i used a soy shake mix that was casein free) |
1/2 teaspoon salt |
1 teaspoon baking powder |
3 tablespoons sugar |
2 1/4 teaspoons active dry yeast |
2 eggs |
1/2 teaspoon cider vinegar |
3 tablespoons oil |
1 cup warm water |
Directions:
1. Mix together sugar, water, and yeast in a large bowl and set aside.
2. In a medium bowl combine first six dry ingredients.
3. Whisk together eggs, vinegar, and oil in a small bowl.
4. When the yeast mix is frothy add the eggs and flour mixes. Blend until incorporated.
5. If using a bread machine, spoon in the batter and set the machine for sweet bread with a medium crust. After the final kneading, smooth the top with a spatula. Turn out immediately when finished or it will turn soggy. Spread a little soy butter on the crust to keep it soft.
6. If using and oven, cover batter and set in a warm space for about 30 minutes. Bake at 400°F for 50-55 minutes, covering after the first 10 minutes with foil. Turn out immediately and lightly butter the crust.
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