Moist and Airy Gluten Free Bread
January 11, 2014
Categories: Breads, North American, Add it in the lunch box, Budget-Friendly, Make-Ahead, Birthday, Brunch, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, Picnic, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Yeast Bread, Kid's Lunches, Flour, Spring more
"My first mission when I was diagnosed with celiac disease was to make a great tasting loaf of bread that is moist and airy. It took many attempts; I tried loads of different recipes from various magazines and recipe sites and I found nothing that really impressed me. After studying the different types of flours and how they relate to each other, I came up with this, a combination of many many recipes."
- Serving Size: 1 (67.7 g)
- Calories 169.8
- Total Fat - 6 g
- Saturated Fat - 4.1 g
- Cholesterol - 44.9 mg
- Sodium - 360.1 mg
- Total Carbohydrate - 26.1 g
- Dietary Fiber - 2.7 g
- Sugars - 7.6 g
- Protein - 4.8 g
- Calcium - 20.4 mg
- Iron - 1.4 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Fit a stand mixer with the paddle attachment.
Place the coconut milk, bacon drippings, water, sugar, molasses, agave nectar, 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 Pyrex 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 45 minutes.
Place in a preheated 350 degree Fahrenheit oven on the middle rack and bake for 35 to 40 minutes, until loaf is a nice golden brown.
Allow to cool and remove from pan.
Slice and serve.
Tips & Variations
No special items needed.