Flax Seed Sandwich Bread (Gluten Free)
February 05, 2014
Categories: Breads, Dinner, Lunch, Native American, North American, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, No Refrigeration, Brunch, Fall/Autumn, Ladies Luncheon, Picnic, Summer, Sunday Dinner, Winter, Oven Bake, Gluten-Free, Non-Dairy, Make it from scratch, Yeast Bread, Kid's Lunches, Flour, Spring more
"This great tasting loaf of bread will please even the non gluten free people. It is so easy to put together and turns out nice and moist, not like the store bought loaves which are hard and dry. Do not sub the bacon drippings, that is what gives this bread its great flavour. *Note* Make sure all your ingredients are at room temperature or this will not rise properly."
- Serving Size: 1 (70.9 g)
- Calories 172.3
- Total Fat - 6.7 g
- Saturated Fat - 4.2 g
- Cholesterol - 44.8 mg
- Sodium - 231.3 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 2.9 g
- Sugars - 5.7 g
- Protein - 5.2 g
- Calcium - 19 mg
- Iron - 1.4 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Fit a stand mixer with the paddle attachment.
Place the coconut milk, bacon drippings, water, sugar, salt, eggs and yeast in the bowl of a stand mixer and mix on low speed for a few seconds until well blended.
Add remaining ingredients and mix for 5 minutes on medium speed. (This should have the consistency of a thick muffin batter.)
Coat a silicone loaf pan with hardened bacon drippings, pour the batter into the loaf pan using a sturdy spatula and place in a warm draft free place and allow rising for 1 hour.
Place the bread in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 40 to 45 minutes, until loaf is a nice golden brown.
Allow to cool and remove from pan.
Slice and serve.
Tips & Variations
No special items needed.