Milk-free
Egg-free
Wheat-free
Peanut-free
Soy-free
Nut-free
Other
Ingredients:
2&1/4 cup rice flour (white or brown mixed) (used 1&1/4 cup white plus 1 cup brown)
½ cup potato starch flour
½ cup tapioca flour
4 teaspoon xanthan gum
½ cup nonfat dry nondairy substitute milk powder (used Vance’s dry potato milk)
1&1/2 teaspoon salt
¼ cup sugar, divided (reserve 2 teaspoons for use with yeast)
½ cup lukewarm water
4 teaspoon dry yeast granules
4 Tbsp (1/2 stick) margarine or shortening (used spectrum shortening), melted
1 additional cup lukewarm water
1 teaspoon vinegar
8 teaspoon Egg Replacer plus water to make 2/3 cup
OPT: 1/8 teaspoon turmeric (or use cinnamon/allspice for raisin bread*)
Directions:
In the bowl of a Kitchen Aid mixer, combine flours, xanthan gum, milk powder, salt, and all but -- 2 teaspoons of the sugar. Use mixers strongest beater, but not the bread hook.
Dissolve remaining 2 teaspoons of sugar in the ½ cup lukewarm (about 100 - 110 degrees) water and mix in the yeast (you will notice it start to “grow”). Set aside…
Combine shortening with additional cup of water and heat until shortening melts
With mixer on low, blend the dry ingredients and s l o w l y add melted shortening-water mixture and the vinegar.
Beat ‘Egg Replacer’ with turmeric (or cinnamon for raisin bread) mixed w. water to 2/3 c measure and add to batter. This mixture should feel slightly warm. (Uses approximately ½ cup water when added)
Pour the yeast mixture into the ingredients in the bowl and beat at highest speed for 2 minutes.
Note: Dough texture will seem more like cookie dough then bread dough so don’t be alarmed.
Place mixing bowl in a warm place, cover with plastic and a towel, and let the dough rise approximately 1 hour, or till doubled. (I look after 45 min) --- see NOTE 1.
Return the bowl to mixer and beat on HIGH for another 3 minutes.
Spoon dough into 3 (3”x5”) greased and rice floured loaf pans or one large pan. Fill 2/3 full .OR – use muffin tins and bake any remaining dough as small rolls. Or make all the dough into rolls (approximately 18).
Let dough rise until it is slightly above the top of the pan, about 30 min. (need to watch as it continues to rise while oven preheats allowing enough time so dough doesn’t rise too much as bread will be ‘holey’)
Bake in preheated 400 degree oven, a large loaf (#12 Euro pan) 60 minutes, small loaves slightly less time – about 50 minutes, and rolls approximately 25 minutes. If browning too much, after 10 – 15 min, place foil over bread and continue baking. Bread should sound hollow if tapped with finger or knife. Immediately remove loaves from pans when done and lay on their sides on wire rack to cool. If baking small breads and rolls together, consider covering loaves with foil when rolls are removed from oven.
Slice when cool; slice unused portion, package tightly, label and freeze.
NOTE 1: Need a temperature of 80 … 85 degrees to use for letting the dough rise in the oven. Can use the oven lights turned on as enough of a heat source for warming the oven – need to monitor.
*NOTE 2: Add raisins (1/2 to 1 cup) after first rising time of the dough for Raisin Bread
