Vegan Gluten Free Bread
- Number of Servings: 12
Ingredients
Gluten Free All Purpose Baking Xantham GumBaking SodaSugar*Fleischmann's Yeast Instant Dry YeastEnerG Egg Replacer Oil (Crisco)vegetable oilApple Cider VinegarSea Salt, Fine Salt
Grease or line a 9ื5 inch bread pan with oil. Set aside.
Combine flour, gum, baking soda, sugar, and yeast in a medium-sized bowl.
In the bowl of your mixer mix Egg Replacer. Add warm water, oil, and cider vinegar. Mix until well combined. Add the dry ingredients, except the salt, and mix on low until incorporated. Increase to medium-high and mix for a minute. Turn off, add the salt, and mix for 2 more minutes at medium-high speed.
Turn the batter into prepared loaf pan. Place bread in a warm place to rise (for an hour, or until its doubled in size) and set the oven to 350 degrees.
Score the bread with a sharp, serrated knife if desired. Bake for 45 55 minutes, until the top is golden brown and the loaf sounds hollow when you tap it
Let it cool for 5 minutes in the pan then turn the loaf pan on its side, scoot the loaf forward so the steam can escape but leave it in the pan. Let it cool for another 10 15 minutes then move to a wire rack to cool completely.
Will last for 3 days at room temperature
Serving Size: Makes 12+ slices
Number of Servings: 12
Recipe submitted by SparkPeople user JENN03275.
Combine flour, gum, baking soda, sugar, and yeast in a medium-sized bowl.
In the bowl of your mixer mix Egg Replacer. Add warm water, oil, and cider vinegar. Mix until well combined. Add the dry ingredients, except the salt, and mix on low until incorporated. Increase to medium-high and mix for a minute. Turn off, add the salt, and mix for 2 more minutes at medium-high speed.
Turn the batter into prepared loaf pan. Place bread in a warm place to rise (for an hour, or until its doubled in size) and set the oven to 350 degrees.
Score the bread with a sharp, serrated knife if desired. Bake for 45 55 minutes, until the top is golden brown and the loaf sounds hollow when you tap it
Let it cool for 5 minutes in the pan then turn the loaf pan on its side, scoot the loaf forward so the steam can escape but leave it in the pan. Let it cool for another 10 15 minutes then move to a wire rack to cool completely.
Will last for 3 days at room temperature
Serving Size: Makes 12+ slices
Number of Servings: 12
Recipe submitted by SparkPeople user JENN03275.
Nutritional Info Amount Per Serving
- Calories: 146.9
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 240.7 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 3.0 g
- Protein: 3.0 g
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