Gluten-Free Bread Loaf
Ingredients
- GLUTEN-FREE BREAD & PIZZA CRUST MIX
- ¼ c. melted butter
- 2 egg whites
- 1 c. warm buttermilk or milk
- 1 T. vinegar
Instructions
PREP
- Grease bread pan with non-stick spray.
- Separate egg whites into a small bowl and set aside.
- Gather equipment. Mixer with paddle, liquid measuring cup, measuring spoons, standard bread loaf pan.
MAKE DOUGH
- Place mix in mixer bowl with the paddle attachment.
- Add melted butter, warm buttermilk, egg whites, and vinegar. Beat for 5-8 minutes. Batter will look like cake batter, yet a sticky-like dough.
- Scoop batter into bread loaf pan. Use an off-set spatula (sprayed with cooking spray) and spread batter into corners of pan. Cover with saran wrap (spayed with cooking spray). Let rise in a warm place about 1 hour-1 1/2 hours. Bread is ready when it touches the saran wrap and is close to the top of the pan.
BAKE
- Bake at 375 degrees for 15 minutes. Reduce oven to 350 and bake an additional 45 minutes until center is 210 degrees. Store in airtight container and keep on counter 1-2 days, refrigerator for 3-5 days or freeze up to 6 months.
Notes
– Buttermilk yields a light, tender crumb. If you don’t have buttermilk on hand, you can easily make it by placing 1 T. of vinegar into a liquid measuring cup and add whole milk up to make it 1 c.
– Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN – In place of the buttermilk, use unsweetened oat, coconut or almond milk
– Use canola oil or vegan sticks instead of butter. I like Country Crock Olive Oil sticks.
– To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
– Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container. TO MAKE VEGAN – In place of the buttermilk, use unsweetened oat, coconut or almond milk
– Use canola oil or vegan sticks instead of butter. I like Country Crock Olive Oil sticks.
– To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda.
