Recipe: Buttermilk Loaf

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" 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

 

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