- 1/4 Cup Dairy Free Milk
- 1/4 Cup Warm to Hot Water
- 1 tsp Lemon Juice or Apple Cider Vinegar
- 1 1/2 Cups Gluten-Free All Purpose Baking Flour (I made 3 cups white rice flour mixed with 1 cup starch, and 1 tbsp gum; then pulled 1 ½ cups out).
- 1 tsp of Baking Soda
- 1 tsp of Baking Powder
- ¾ tsp Sea Salt
- ¼ cup Unsweetened Applesauce (I used homemade)
- 1 Tbsp of Coconut Sugar (similar to brown sugar yet lower Glycemic Index)
- In a small cup or mixing bowl, add the dairy free milk, lemon juice and warm/hot water. Whisk together until bubbly and set aside.
- In a medium bowl, combine 1 ½ cups of flour, 1 tsp of baking soda, 1 tsp of baking powder, a couple pinches of salt up, 1 tbsp coconut sugar and mix.
- Add ¼ cup applesauce to the dry mixture, this acts as an oil replacement. Also add the dairy free milk mixture.
- With greased or wet hands knead for 6-8 minutes, until the bread is smooth and supple. I found I had to wash my hands in-between and then re-oil to keep it going. Cover and rest for 5 minutes.
- Return, with greased or wet hands kneed a few times and then shape into a log. With a clean sharp knife make a slit down the center and smaller slits on each side, kind of like a leaf in nature. Bake at 350 for 30-35 minutes.
- You will know it is done when it is golden, remove it from the oven, carefully flip it over, tap the backside, if it sounds hollow it is done. Another way is to check the internal temperature, it is said that at 190°F it is done. Cool completely, slice and serve. Store in a bag or freeze.
Our oven operates hot so it baked at 350°F for about 6 minutes and then at 400°F for 20 minutes, so with the higher temperature it only took 26 minutes, though I think it would take about 30 minutes or 35 in a lower temperature.