GLUTEN FREE/CASEIN FREE BREAD
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!
Provided by jen74campbell
Categories Yeast Breads
Time 1h15m
Yield 1 small loaf
Number Of Ingredients 12
Steps:
- Mix together sugar, water, and yeast in a large bowl and set aside.
- In a medium bowl combine first six dry ingredients.
- Whisk together eggs, vinegar, and oil in a small bowl.
- When the yeast mix is frothy add the eggs and flour mixes. Blend until incorporated.
- 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.
- 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.
Nutrition Facts : Calories 683.4, Fat 51.1, SaturatedFat 8.4, Cholesterol 423, Sodium 1675.2, Carbohydrate 43.1, Fiber 1.9, Sugar 38.5, Protein 16
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