Gluten Free Baking is an art! If you have ever tried baking the perfect loaf of bread and took a ‘flop’ out of the oven, you know what I am talking about. I hate to say how many loaves I baked that sank in the middle — or even worse, raw in the middle!!
Wanting to eat bread again, I spent many hours in the kitchen trying numerous different recipes before I found one that seems to work well. No fancy ingredients, quick and easy to make, and it actually tastes good!!
Gluten Free Vegan Bread
- 3 1/2 cups Pamela’s Gluten Free Bread Mix
- 1 3/4 cups warm water (105 F)
- 1 tablespoon olive oil
- 2 tablespoons vinegar
- 2 1/4 tsp yeast (or one packet)
Preheat oven to 375 F.
Combine all dry ingredients — mix thoroughly. Add wet ingredients and mix on medium speed for 3 minutes.
Line loaf pans with aluminum foil and pour batter in the pan (dough will be wet and sticky).
Let dough rise on the warm stove for 45 minutes. Then lightly slash across top of the loaf two or three times at an angle.
Bake for 65-70 minutes.
Turn off the oven and allow the loaf to sit in the oven for 10-15 minutes.
Carefully remove the loaf, and take it out of the pan. Lay the loaf on it’s side to cool a 10-15 minutes longer before peeling off the foil.
If you are interested in more Gluten Free Vegan Baking tips and recipes, check out my Squidoo Lens on the subject.
Also, here are more Gluten Free Vegan Baking Recipes