And it tastes really good. Like bread and everything.
I was inspired to start baking my own bread after Ian started getting lots of belly aches that seemed to coincide with an abundance of gluten and I wasn’t super excited by the sugar, soy and long list of ingredients in store bought gluten free bread.
Enter this. It requires no machine, no kneading, only a 20 minute proof, and it tastes good! This and the library have become our Monday afternoons. Try it!
1 1/2 cup unsweetened coconut milk (or milk of choice), warm
1/4 cup raw honey
2 1/2 tsp active dry yeast
3 cups gluten free flour mix (I used Bob’s Red Mill)
1 1/2 tsp xanthan gum
4 tsp baking powder
1 tsp salt
2 tsp apple cider vinegar
1/4 cup olive oil
2 large eggs
Warm milk and honey. Milk should be just warm, not hot. Add yeast and stir. Set aside to proof for ten minutes.
Combine all dry ingredients in a medium bowl (flour, xanthan gum, baking powder and salt).
Combine remaining wet ingredients (vinegar, oil and eggs) in a large bowl. After yeast mixture has proofed, add to wet ingredients and whisk lightly to combine.
Add dry mixture to wet and using a spatula or spoon, mix dough for four minutes, or until dough is uniform, thick and slightly glossy. It will be wet. No need to knead!
Pour into a prepared loaf pan (I lined mine with parchment paper), and set on top of stove to proof for twenty minutes while oven is preheating to 375 degrees.
Bake on the center rack for 30-35 minutes or until golden brown. Let cool for a few minutes before turning out of pan and onto a cooling rack. Will keep for 2-3 days in an airtight bag at room temperature. Enjoy!