2 Loaves of Gluten-Free, Yeast-Free Bread

Gluten-Free Yeast-Free Bread
GF, YF Bread

In a Kitchenaid mixer, add:

2 Cups Arrowroot Starch/Flour

1 1/2 Cups Sweet Potato Flour

1 1/2 Cups Authentic Foods White Rice Flour

1/2 Cup Tapioca Flour

4 Tablespoons Ground Chia seed

6 Tablespoons Coconut Sugar (**can be left out, or replaced with 3 Tbsps of Maple Syrup, If using Maple Syrup, add it to the wet ingredients.)

2 Tablespoons Konjac Glucomannan Powder

2 Tablespoons Cream of Tartar

3 teaspoons Baking Soda

2 teaspoons Celtic Sea Salt

In a measuring cup, add:

4 Egg whites

2 Eggs

Pulse eggs with a stick blender on high for about 30 seconds or until frothy.

In a separate mixing bowl, mix:

2 2/3 Cups Water

4 Tablespoons Lemon Juice

6 Tablespoons Algae Oil or Melted Coconut Oil

3 Tablespoons of Maple Syrup (if not using coconut sugar)

Add eggs and Pulse again until mixed.

Take this time to Preheat your oven to 425 degrees and grease 2 glass loaf pans with Coconut Oil. When those 2 things have been completed, add wet ingredients to the Mixer with the dry ingredients. Mix batter until it resembles a thick muffin batter then immediately pour into two greased loaf pans. The batter should fill up 3/4 of the pans. Place both pans in the 425-degree oven soon after the liquids have been added and mixed in order to get the best rise.

Bake for 45 minutes. Remove from oven. Slide knife blade between bread and glass loaf pans to loosen them from the sides.  Immediately remove the loaves from the pans and place them on a wire cooling rack to finish cooling. (leaving them in will make them soggy) Allow loaves to cool for TWO FULL HOURS before slicing into them so as not to ruin the loaves. Bread can be wrapped loosely in plastic wrap for about 3 days out of the refrigerator before it will spoil. Otherwise,  store in the refrigerator in a ziplock bag. The second loaf of bread can also be sliced and frozen until you are ready to eat it.

**leaving out the sugar will change the texture of the mix, it seems more sticky but also makes the loaf pans easier to clean. Replacing it with maple syrup makes the texture more like the sugar one. Either way, it’s delicious! ( I prefer the maple syrup version because it’s easier to pour and browns nicely. )


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I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

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