The hardest thing about making gluten free, dairy free, soy free bread is coming up with a loaf of bread that has anything resembling a crust. This bread is perfect for baking into things, and holds its shape well. Keep in mind that whatever recipe you end up using this for, it will take longer. It holds up just fine in French toast recipes, and sandwiches, even grilled “cheese” but it will take almost double the amount of time that you think it will to brown.
What you’ll need:
- 2.5 cups gluten free 1
- 4 tbs melted butter substitute
- 1 cup rice milk
- 4 tbs sugar
- 1.5 tsp salt
- 1 packet of yeast
- equivalent of 2 eggs worth of egg substitute (reconstituted if using powder)
(1) microwave the cup of rice milk for about 30 seconds, set aside
(2) microwave butter for about 30 seconds as well, set aside (you want it to melt and then cool off so that it won’t kill the yeast by being too hot)
(3) Check the milk and make sure that it isn’t hot or cold (if it is too hot, it will kill the yeast). Stir the yeast into the milk and set it aside for roughly 5-6 minutes, until the yeast has had a little time to start the process.
(4) In a stand mixer combine the flour, salt, and sugar.
(5) Add the milk and yeast mixture to the flour and blend for a few seconds.
(6) add in the butter substitute and egg substitute and mix it until blended on low.
(7) Change the mixer speed to high and mix the dough until it looks like cake batter.
(8) Cover with a towel and allow the dough to rise for about an hour in a warm place.
(9) Grease a bread pan and place the batter into it. (honestly, any pan works if you are in a pinch)
(10) Cover the pan with a piece of loosely placed plastic wrap and let it rise until the dough is at the top of the bread pan (usually this takes about 30 minutes, but humidity does affect it)
(11) Preheat an oven to 350 degrees and bake the bread for about 30 minutes or until you have a nice hard shell around the loaf. ( be sure to make sure that it is baked all the way through)
(12) Wait until it has cooled to slice the bread otherwise it will deflate it before it has a chance to set.