Moist and Airy Gluten Free Bread
Created by QueenBea on January 11, 2014
- Servings: 14
- Prep Time: 20m
- Cook Time: 40m
- Recipe #11821
Ingredients
- 1 cup coconut milk (at room temperature)
- 1/4 cup bacon drippings (melted)
- 1/3 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon molasses (cooking molasses)
- 1 tablespoon agave nectar (can use honey)
- 3 large eggs
- 1 envelope (8 gram) active dry yeast
- 1 cup brown rice flour
- 1/2 cup millet flour
- 1/2 cup quinoa flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 1 tablespoon xanthan gum
- 2 teaspoons salt
How to Make
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Step 1: Fit a stand mixer with the paddle attachment.
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Step 2: 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.
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Step 3: Add remaining ingredients and mix for 5 minutes on medium speed. (This should have the consistency of a thick muffin batter.)
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Step 4: 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.
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Step 5: 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.
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Step 6: Allow to cool and remove from pan.
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Step 7: Slice and serve.
Nutritional Facts
- 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