Yields 10-12 servings.
All baking ingredients must be room temperature unless otherwise stated.
Step 1:
In 2 cup mixing bowl add:
2 Tbsp. brown sugar
1 Tbsp. honey or maple syrup
2 tsp. active dry yeast
1 tsp. apple cider vinegar or lemon juice
1¾ cup milk (heated to 110 F)
Cover 10 min in warm area (80F minimum)
Step 2:
In medium stand mixing bowl, add:
1 stick or ½ cup softened sweet cream butter or 1/3 cup + 2 Tbsp. oil
3 egg whites and 1 egg yolk, lightly fork whipped
Cream together on low, work up to medium speed with stand or hand mixer for 4 minutes.
Turn mixer to low; add Step 1 ingredients until well mixed, then add step three ingredients.
Step 3:
Mixing Prep – In a large mixing bowl, add dry ingredients, whisk together and set aside.
2 cups Premium Gold® Gluten-Free Flour
¾ cup gluten-free oats, finely ground (or garbanzo, sorghum, millet, or teff flour)
½ cup potato or tapioca starch, flour or flakes
2 Tbsp. powdered buttermilk, dry non-fat milk or non-dairy creamer
1 ½ tsp. fine sea salt
2 tsp. baking powder
¼ tsp. baking soda
Baking Prep:
Spray loaf pan and lightly coat with flour or line with parchment paper. Scrape prepared batter directly from mixing bowl into prepared pan. Spritz top of bread with oil. Cover the dough with plastic wrap or heavy towels and place in a warm area (80 F) to rest for 1 hour. Preheat oven to 350 degrees F. Place pan on middle rack and bake for 55-65 minutes.
For lighter bread color, place an aluminum foil tent over the dough after 40 minutes of baking. Remove to cooling rack for 30 minutes.
Serve with butter, jam or make your favorite sandwich. Wrap leftovers in wax paper place in storage bag refrigerate or freeze.
Recipe by Debbie Kay