gluten-free dairy-free


3 1/2 cups gluten-free flour 

2 x 15ml spoons (2 tablespoons) sugar
1 x 15ml spoon (1 level tablespoon) xanthan gum
1/2 x 5ml spoon (1/2 teaspoon) salt
1 sachet (2 1/4 teaspoons) fast action, dried yeast

1 cup of warm water

1/2 cup of dairy-free milk
1/4 cup of oil, vegetable, sunflower or olive oil for a richer flavour
3 large eggs, beaten
1 x 5 ml spoon (1 teaspoon) rice or cider vinegar 

What to do:

  1. In a bowl sift and mix together all the dry ingredients.
  2. In a separate bowl place all the wet ingredients and lightly beat.
  3. Place the liquid mixture into the bread machine pan.
  4. Carefully add the dry ingredients by spooning on the top of the wet ingredients (I find that I have to give my machine a 'helping hand' so at this stage I use a wooden spoon to thoroughly mix the ingredients together whilst in the pan before turning on).
  5. Bake on the "gluten-free" setting if your machine has one, otherwise choose the 'Rapid' or 'Fast' bake setting (gluten-free bread dough does not respond as well to the longer proving times).
  6. When the cycle has finished allow the bread to stand in the pan for 10 minutes, then turn out and allow to cool.

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