Recipe clarification

[Guest guest]

Hi Terri,

Here is my recipe for a very simple (and super fast to whip together)

yet really great bread. I make it usually once a week and it lasts my

two guys for the week. You will need a stand mixer for this recipe.

 

4 cups brown rice flour*

1 cup potato starch

1 cup tapioca starch

3 Tbsp xanthan gum

3 Tbsp baking powder

3 Tbsp powdered egg replacer

1 Tbsp salt

4 1/4 cups water

6 Tbsp canola oil

 

*I like to use 3 1/2 cups brown rice flour plus 1/2 cup quinoa flakes,

but if the quinoa flakes aren't easily avaiable then just the brown

rice flour works just fine.

 

In a large bowl, whisk together the flour and starches,xanthan gum,

baking powder, egg replacer powder and salt.

In mixer bowl, whisk together water and oil, add the dry ingredients

and mix on low speed until combined then mix on medium speed for about

30 seconds.

Spoon batter into 2 lightly oiled loaf pans. (Batter should appear

bubbly)

Bake in preheated 375 oven for 1 hour.

 

I lightly wrap the loaves with a clean towel while they are cooling on

the rack, this helps to keep the crust a bit soft.

Once cooled, slice and freeze. I usually keep enough for two days

worth of sandwiches out , in an airtight container, at room

temperature. It makes wonderful sandwiches and I usually make toasted

sandwiches with the frozen bread.

Enjoy,

Robin.

 

, " skibfam " <skibfam

wrote:

>

> Hi all. I am new to this group and was going through the recipes on

> file tonight. I have been trying to find a good GF vegan bread

recipe

> for a wile. I have triued using Egg Replacer in my current recipe

but

> I haven't liked the results. " Anja's Perfect GF Bread " calls for 2

> cups of egg replacer. That seems like a lot. Is that the correct

> amount? Does anyone have a tried and true recipe they want to share?

>

> Terri

>