I experimented with a GF bread recipe from the Dish by Dish website to come up with this version. I experimented with different oils, liquids and amounts. This was the favorite in my house.
Ingredients
- 2 large eggs
- 1 1/4 cups (heavy) Unsweetened Almond Milk (water is the best substitute)
- 2 tbsp Sugar
- 1 packet Yeast (2 1/4 tsp)
- 2 1/2 cups Gluten-Free Flour
- 1 tsp (heavy) Baking Powder
- 1 tsp salt
- 1/3 cup Olive Oil (Avacado Oil is the best substitute)
- 1 tsp Apple Cider Vinegar
Directions
- I use a Gotham Steel loaf pan, so I don’t need to grease the pan. If you are using a different type of pan, you should grease it with the same oil used in making the bread.
- In a small bowl, beat the two large eggs and set asside to allow them to come up to room temperature.
- Warm the Almond Milk to between 100 and 110 degrees F (Pyrex measuring cup in the microwave for 1 minute and 5 seconds). Mix in the Sugar to disolve it. Add the Yeast and allow it to activate for a few minutes (until foamy). If the yeast doesn’t activate, you may have some bad yeast and will need to try another packet.
- In a medium sized mixing bowl, whisk together the Flour, Baking Powder, and Salt.
- Add the Olive Oil, Vinegar, and Yeast mixture to the mixing bowl and beat it with a blender until mixed thrououghly (less than one minute).
- Add the Eggs and blend them into the dough for another minute. The dough should have a consistency of a thick cake batter.
- Pour the batter into the loaf pan, cover it, and set aside to rise for 30 minutes (it should rise about 50% in size).
- After 20 minutes of the 30 minute rise has passed, pre-heat the oven to 350 degrees.
- Bake the bread for 50 minutes.
- Leave the bread in the pan and place on a cooling rack for 10 minutes.
- Remove the bread from the pan and place it on a cooling rack. Let the bread cool compeletely before cutting into it.