Vegan Vegetarian Cooking School

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Gluten Free Bread

From Healthy Home Cookin Vol. 7

1/2 cup tapioca starch
2 cups brown rice flour
2 Tbsp potato flour
1/2 cup corn flour
2 tsp active dry yeast
1 Tbsp raw sugar
1 Tbsp Ener-G Egg Replacer (optional, but not quite as good without it)
1 tsp sea salt
2 Tbsp olive oil
1 3/4 cups very warm water

Mix dry ingredients. Combine wet ingredients. Mix all together until soft dough forms. Beat 2-3 minutes, I use a mixer, and pour into a prepared medium loaf pan. Place in warm oven (150°F and turn off) and let rise until almost double (about 15 to 20 minutes) do not let get over top of pan! Remove from oven and preheat oven to 425°F. Bake 10 minutes, reduce heat and bake at 375°F for 25-30 minutes or golden brown. Yields 1 loaf or 12 small “buns.”

To make buns:
Pour into prepared muffin tins half way, let almost double and bake at 375°F for 20-30 minutes.

Serves 12
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 24 hours

Nutrition (per serving): 172 calories; 3g total fat; 0mg cholesterol; 239mg sodium; 99mg potassium; 34g carbohydrates; 1.5g fiber; 2g sugar; 2.3g protein.

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