Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free
To make a good tasting gluten and dairy-free bread made without yeast was a tricky thing to figure out. It turns out that Joel's Dinner Rolls, with a few modifications, works quite well. The most important thing to do is to get the right sized pan - a ONE pound loaf pan - which is very small. Larger pans simply will not allow the bread to rise.
1/2 cup potato starch (not flour)
1/4 cup arrowroot flour
1/4 cup brown rice flour
1 cup tapioca flour
1/2 cup sweet rice flour (or white rice if you cannot find sweet rice)
1/2 cup almond flour/almond meal (really just finely ground almonds that look like a course flour)
3 tsp baking powder (gluten free)
2 tsp xanthan gum
1 tsp sea salt
1/2 cup sunflower oil
1 cup + 1 tbsp rice milk
Preheat oven to 350 degrees F.
In one bowl, whisk all the dry ingredients together thoroughly. Make a well (a hole in the middle).
In a separate bowl, mix the wet ingredients blending in the oil well.
Pour the the wet ingredients into the well of the dry ingredients and mix with a fork taking care that the oil does not separate from the eggs and milk. No need to over mix. The batter (not dough) should be very thick, slightly lumpy, and sticky.
Let the mixture sit for 10 minutes while the flours absorb the moisture, then stir a couple of times to ensure it is all still combined. The flour will have puffed up and the texture will change slightly.
Pour the batter into an ungreased, one pound loaf pan (no larger or it will not rise properly). Bake for about 35-40 minutes or until the sides and top are browning and a toothpick inserted in the center comes out clean.
Let the loaf cool for 10 minutes, then turn it out onto a rack to cool.