Gluten Free/Casein Free Bread

Submitted by jen74campbell

"This an adaptation of a bread recipe by Bette Hagman. A few tweaks turned it into the best tasting (and smelling) GF/CF bread I've tried. So close to wheat bread, you'll never miss it!"

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Yields: 1 small loaf

ingredients

• 1 cup sorghum flour
• 2 cups tapioca flour
• 1 1⁄2 teaspoons xanthan gum
• 1⁄3 cup non-dairy powdered drink mix (I used a soy shake mix that was Casein free)
• 1⁄2 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons sugar
• 2 1⁄4 teaspoons active dry yeast
• 2 eggs
• 1⁄2 teaspoon cider vinegar
• 3 tablespoons oil
• 1 cup warm water

directions

1. Mix together sugar, water, and yeast in a large bowl and set aside.
2. In a medium bowl combine first six dry ingredients.
3. Whisk together eggs, vinegar, and oil in a small bowl.
4. When the yeast mix is frothy add the eggs and flour mixes. Blend until incorporated.
5. If using a bread machine, spoon in the batter and set the machine for sweet bread with a medium crust. After the final kneading, smooth the top with a spatula. Turn out immediately when finished or it will turn soggy. Spread a little soy butter on the crust to keep it soft.
6. If using and oven, cover batter and set in a warm space for about 30 minutes. Bake at 400°F for 50-55 minutes, covering after the first 10 minutes with foil. Turn out immediately and lightly butter the crust.