Gluten-Free, Dairy Free Bread

Dry Ingredients :

  • Four flour bean mix 2 ? cups
  • Salt ?+teaspoon
  • Unflavored gelatin 1 ?+ teaspoons
  • Brown sugar or any sweetener 1 ? tbs
  • Chopped hazelnuts ? cup (optional)
  • Sesame seeds 1 tbs (optional)
  • Poppy seeds 1 teaspoon (optional)
  • Flax seeds 1 teaspoon (optional)
  • Raisins ? cup (optional)

Wet Ingredients :

  • Honey 3 tbs
  • Olive Oil 3 tbs
  • Vinegar ? tbs
  • Water 1 ? cups with water, add as needed

Spray pan with vegetable spray. Proof yeast in warm water while combining dry ingredients. Add olive oil, honey, vinegar and proofed yeast to a large mixing bowl. With mixer turned to low, spoon in dry ingredients. Check to see if more water is needed. Beat on high speed for 3 ? minutes. Dough will thicken slightly while beating and should resemble cake batter. Pour the batter into a pan and cover and let rise about 25 minutes in a warm location. Dough should come to top of pan or slightly above before placing in over. Bake at 400 for fifteen minutes, then cover with foil and bake another 50 minutes. Bread can be tested with toothpick for doneness; crust should be crisp when tapped with fingernail. Turn the bread out of the pan for cooling and cool completely before slicing or storing.

Observations: If the dough is too moist, it will rise too much while baking, causing it to overflow and have large holes in the center. For best results, the bread should rise about an inch while baking. This is the trickiest part.

If the bread is cut before it is completely cool, it may still be gummy inside.
Refrigerate it after a day or two in the summer, because it will mold easier than wheat bread.

Using bread machines for this bread, including one with a ‘no gluten’ setting, have not been successful.

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