Cookbook index: Bread, Rolls & Muffins
Prep time: 10 minutes
Rise time: 1 hour
Cook time: 1 hour
Cool time: 1 hour
Ready in: 3 hours, 10 minutes
If you normally buy gluten-free bread, this recipe is for you. It makes a small loaf, ideal if not everyone in the house avoids gluten. The best part? Kneading develops the gluten in regular bread dough, so if there’s no gluten, there’s no kneading!
| Measure | Ingredient |
| 3 cups (750 mL) | PC® Gluten-Free All-Purpose Flour Blend |
| 2 tsp (10 mL) | quick-rising (instant) dry yeast |
| 1 tsp (5 mL) | salt |
| 2 | large eggs, room temperature |
| 1⅓ cups (333 mL) | 2% milk, room temperature |
| 1 tbsp (15 mL) | PC® Organics Pure Honey |
| 2 tsp (10 mL) | PC® 100% Pure First-Pressed Canola Oil |
| 1 tsp (5 mL) | white vinegar |
1. Whisk together flour, yeast and salt in large bowl.
2. Whisk together eggs, milk, honey, oil and vinegar in separate bowl until combined. Stir into flour mixture until dough comes together.
3. Transfer dough to parchment paper–lined 8 x 4-inch (1.5 L) loaf pan. Smooth top with moistened fingers; cover loosely with plastic wrap. Let rise in warm place until dough reaches top of pan, about 1 hour.
4. Preheat oven to 350°F (180°C).
5. Remove plastic wrap. Bake until dark golden and toothpick inserted in centre comes out clean, about 1 hour. Lift out onto rack; let cool completely, about 1 hour.
Makes 10 servings.
Per serving: 180 calories, fat 3 g (1 g of which is saturated), sodium 310 mg, carbohydrate 36 g, fibre 0 g, sugars 3 g, protein 3 g
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