Ingredients
- 3 1/2 cups Bob's Red Mill's All Purpose Gluten Free Flour
- 2 eggs (* or 2 Ener-G Egg replacer made according to package)
- 1 cup pineapple juice
- 1 cup water
- 3/4 cup sugar
- 1/4 tsp ginger
- 1/2 tsp vanilla
- 1 package yeast proofed or 2 1/4 tsp of active dry yeast proofed
- 4 Tbsp margarine, melted (*or dairy free margarine)
Directions
In your kitchen aid mixer bowl, add pineapple juice, water, sugar, ginger, vanilla, melted margarine, and egg
Start proofing your yeast
Add flour to mixture and blend until mixed. will be slightly runny
Add in yeast.
Beat on high speed for 3 minutes.
If it is still runny Add in flour little by little till you get a dough consistency.
Using a greased 1/2 cup, scoop out dough and place in baking dish or cast iron pan.
Cover with loosely fitting saran wrap and place in a warmed oven.
Let rise for an hour
Preheat oven to 350'F
Cover bread with foil and bake for 15 minutes
Remove foil and bake for another 15-20 minutes.
ENJOY!
Recipe was taken and modified from: raisingallergykids
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