Pamela’s GF Non-dairy Whole Grain Bread
Community member
"Having gluten-free friends and family made baking tough until I found this wonderful mix. I Have altered a few of the steps and ingredients, but you will have to purchase the mix to make this bread. It is springy and soft unlike most dry, crumbly GF breads I have tried before. This is best served warm out of the oven with butter or (my favorite) raspberry preserves 😋 Enjoy!"
Difficulty
Easy 👌Ingredients
Utensils
bowl, liquid measuring cup, stand mixer with whisk, Cling wrap, Bread pan, wire rack
Step 1/5
- ⅛ package Pamela’s GF bread mix
- ⅛ package Yeast
- bowl
Preheat oven to 350 degrees F. place mix into a large mixing bowl for a stand mixer, and add yeast packet.
Step 2/5
- ⅛ cup Light Olive/Vegetable Oil
- ⅓ eggs
- ⅛ cup Warm Water
- ⅓ tbsp Warm Water
- liquid measuring cup
Use a 2-cup measuring cup to measure 1/3 cup oil (of your choice) Add the eggs into the cup and fill the measuring cup all the way to 2 cups. Add an extra 2 Tbs of warm water to that and mix it all gently together. (Do NOT whisk the eggs)
Step 3/5
- stand mixer with whisk
Put a whisk attainment on your mixer and stir the liquids into the mix. Once it is combined, beat on medium/high speed for 3 minutes.
Step 4/5
- Cling wrap
- Bread pan
Grease a 8”x4” bread pan and scrape the dough in. Seal pan with cling wrap and let the dough rest for 60-90 minutes.
Step 5/5
- wire rack
Bake for 60-70 minutes. Let bread cool for 10 in pan, then remove and let the loaf fully cool on a rack.