Wheat/Dairy FREE Bread Recipe

FREE Bread Flour Mix Recipe

E.Vaughn’s Bread Flour Mix
I like to make this big batch and keep refrigerated until needed.
2 cups sorghum flour
2 cups brown rice flour
1 cup amaranth flour
1 cup white rice flour
2 cups tapioca starch
1 cup arrowroot
2 cups potato starch
Mix well. Refrigerate until needed.

Copyright 2011 All Rights Reserved Yvonne Sinclai

E.Vaughn's Wheat/Dairy Free Bread Recipe

Wheat/Dairy Free Bread 
with E.Vaughn’s Bread Flour Mix

4 cups E.Vaughn’s Bread Flour Mix
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 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.
Pour  into greased bread pan 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.
Copyright 2011 All Rights Reserved Yvonne Sinclair


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