Guest guest Posted February 21, 2001 Report Share Posted February 21, 2001 " Buttermilk " Loaf Source: Adapted from " The Gluten-free Kitchen Cookbook This loaf has a nice, tight texture. It is quite soft yet has real bread structure. I just baked some tonight and it smells wonderful! The yeast in this loaf is for flavor purposes only; other ingredients are used for leavening. Place the loaf in the oven directly after mixing and placing in bread pan. 1 1/4 cups soy milk 2 tsp. lemon juice 1 packet yeast (about 1 Tbsp.) 3/4 cup potato starch 1 1/4 cups cornstarch 2 Tbsp. sugar (or alternative sweetener) 1/2 tsp. baking soda 2 tsp. baking powder 2 1/2 tsp. xanthan gum 1/2 tsp. salt 1/4 cup oil Preheat oven to 350 degrees. In a small bowl, combine soy milk, lemon juice, and yeast. Stir to dissolve yeast. Set aside. In medium bowl, combine all dry ingredients. To dry ingredients, slowly add oil and soy milk/yeast mixture. Mix well. Dough will look wet, thick, and pasty. Place dough into greased 9 x 4 loaf pan. Wet hands and smooth out top of dough, then make an indentation down the center lengthwise of loaf. This will make the loaf more attractive. Bake 25 - 28 minutes. Loaf will just begin to brown. Test for doneness with a long toothpick, much as you would for a cake. Cool briefly before removing from pan. Refrigerator or freeze extra servings. Makes: 1 large loaf; serves 10. Calories: 172 Interested in healthy, vegan recipes? http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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