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Servings: 2 mini loaves, or 1 smaller loaf, or a few rolls, or 1 large pizza crust or a few smaller ones

Servings: 2 mini loaves, or 1 smaller loaf, or a few rolls, or 1 large pizza crust or a few smaller ones
Ingredients
  • 1 cup dairy free milk of choice
  • 1 tablespoon fresh lemon juice or apple cider vinegar
  • 1 cup gluten free 1 to 1 flour of choice ( 90g)
  • ¾ cup brown rice flour ( 90g) or other gluten free flour of choice
  • ¾ cup sorghum flour ( 90g)
  • ½ cup arrowroot starch ( 65g)
  • 2 tablespoons baking powder ( 8g)**
  • 2 tablespoons psyllium husk, whole ( 14g)
  • 1 tablespoon coconut palm sugar ( 12g)
  • 1 teaspoon sea salt ( 6g)
  • ½ cup ( 120g) (up to ¾ cup) ( 180g) lukewarm water (filtered or spring)***
  • subheading: Toppings (optional):
  • Seeds (flax, hemp, sunflower, pumpkin, sesame, poppy), oats, dried herbs, if desired.
Steps
  1. Preheat oven to 450 degrees F.
  2. Line 2 mini loaf pans (5 x 2 inches) with parchment paper in a cross patter to make the corners neat. Grease the corners your pan before placing the parchment to avoid sticking.
  3. Measure out dairy free milk and add either lemon juice or apple cider vinegar to sour the milk and set asside.
  4. Combine all dry ingredients: flours, baking powder, psyllium husk, coconut palm sugar, sea salt and mix well.
  5. Next add the soured dairy free milk to the dry ingredients and mix.
  6. Start with adding ½ cup of water, and mix well until all the liquid is absorbed. add up to ¼ cup more water if needed. Dough should be a sticky ball when there is enough water.
  7. Let the dough rest for 10+ minutes to allow the psyllium and gluten free flour to absorb the moisture.
  8. Divide dough evenly between 2 parchment-lined mini loaf pans (5 x 2 inches) and gently spread evenly. I like to divide the dough by weight to make sure they will have similar cooking times.
  9. Top with seeds of choice (optional).
  10. Bake mini loaves in preheated oven for 35 minutes until golden and crusty on the edges. You should be able to tap on the bottom of the loaf and it will sound hollow. Alternately insert a cake tester to see if it comes out dry.
  11. Let mini loaves cool for 5 to 10 minutes before removing them from pans.
  12. Then cool completely on a wire rack. Slice and enjoy with your favourite spreads!
Notes
  • Slice and refrigerate or 2 to 3 days then put into the freezer. You can put parchment between the slices to ensure they are easy to separate by the slice to use.
  • Bread rolls: When the dough has rested, weigh the total dough and divide into even portions for the number of buns you wish to make. Roll the bun dough gently between your hands and place into a greased muffin tin. If flatter buns are desired place round of bun dough on a parchement lined cookie sheet and press a little to flatten and achieve thinner rolls. Sprinkle with your favourite toppings and bake on the middle rack in a preheated 450 degrees F oven for about 25 minutes. Check around 18 minutes with a cake tester. Remove from oven, let cool on a cooling rack, enjoy!
  • For a smaller 7.5 x 3.5-inch loaf, instead of 2 loaves, once the dough is ready, gently shape into loaf form. and transfer to a loaf pan that has been lined with 2 pieces of parchment paper cross style. Be sure to grease the corners of the pan to avoid sticking. Sprinkle with your favourite toppings. Bake on the middle rack in a preheated 450 degrees F oven for about 40 minutes. Remove from oven, let cool in the pan for 5 to 10 minutes. Then remove from the pan, peel off the parchment paper and cool a bit longer on a wire rack, enjoy!
  • 10-in pizza crust: Once your dough is ready, spread the dough on a piece of parchment paper and work into a 10 inch shape, crimp up the edges that will hold the sauce and toppings in. Transfer to a pizza stone, or cookie sheet. Bake on middle rack in preheated 450 degrees F oven for about 20 minutes. Remove from the oven (with baking sheet), add your toppings. Return the pizza to the oven and continue baking for another 7 to 15 minutes. Your pizza is ready once the sauce is bubbly, your toppings are well baked, and the crust is golden on the edges.
  • Pizza crust for later: Prepare dough on parchment paper, place on a cookie sheet. Bake on middle rack in preheated 450 degrees F oven for about 20 minutes. Remove from oven and let cool on a wire rack. Once completely cold, wrap up and refrigerate until ready to use. Will keep in the refrigerator for five days. Once ready to eat, top your pizza with your favourite toppings and bake in a preheated 425-degree oven for 12 to 15 minutes.
 

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