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E.Vaughn's Wheat and Dairy Free (Moist and Yummy) Bread

Wheat/Dairy Free Bread
without E.Vaughn’s Bread Flour Mix
All ingredients should be room temperature
3/4 cup sorghum flour
3/4 cup brown rice flour
3/4 cup amaranth flour
1/2 cup white rice flour
½ cup tapioca starch
¼ cup arrowroot
½ cup potato starch
2 Tablespoons Xanthan gum
1 ½ teaspoons salt
Mix well and set aside.
Add two packages of dry yeast to ¼ cup warm water and 1 teaspoon honey, set aside to soften yeast.

1 ½ cups soy ,coconut, or almond milk and melt
2 Tablespoons margarine into the milk.
Cool until almost room temperature.
Add to the warm milk mixture;
3 Tablespoons honey
3 teaspoons a cider vinegar
4 eggs slightly beaten
Add moisture mixture to flour a small amount at a time. Pour a small amount into the middle of the flour mixture bowl and mix, add more moisture and continue until all is blended well.
Add yeast mixture and blend completely. Actually whip this batter.
Pour  into greased bread pan, smooth top with wet fingers, and place in warm oven for 40-60 minutes.  Warm oven by turning to 350 degrees until hot and then turn temperature off.
When bread is double, turn oven back to 375 degrees.

Bake for 45 minutes and test to see if the bread is completely baked by inserting a wooden skewer or long tooth pick.
Remove from pan immediately and let cool.
Coming soon the recipe for E.Vaughn's Bread Flour Mix (dairy and wheat free).....I mix up a large batch of the flour replacement and it is ready to use. I just measure out the cups I need. It is so much easier than getting all the flour packages out.


Seriously Yummy Wheat and Dairy Free Foods eCookbook

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