This bread can be made with dairy and eggs, or can be made without for those who suffer from egg and dairy milk allergies.
When I use " " around ingredients, use what your diet allows.
I only use soy milk in my recipes as I'm allergic to almonds, rice milk is to thin to bake with and coconut milk tastes like well, coconut. If you make this bread with almond milk and it came out great, please let me know!
Now, for the incredible and for some of us, inedible egg replacement. I've tried them all and none of them have really made the cut. I do like ground flax/chia seeds for their addition of a great fiber, but leave much to be desired as an egg replacement in loaf bread. However, I have a new egg replacement and its name is aquafaba. This odd sounding name is something that traditionally we toss right down the drain, the liquid drained from a can of chickpeas (garbanzo beans). Yep, open a can of chickpeas, plunk a strainer over a bowl and drain the chickpeas, reserving the liquid. For one egg use 3 tablespoons of aquafaba. The aquafaba should be about the same density and viscosity of egg white. Looks like whipped egg whites, doesn't it? And don't worry, there is zero flavor of beans in finished product.
Use whatever off the shelf GF flour mix you like or use this:
1 cup teff
1 cup sorghum OR millet
1/2 cup potato STARCH
1/2 cup arrowroot or tapioca starch
If you are allergic to potatoes, use all arrowroot or tapioca starch
Soft & Easy GF Bread
1 cup "milk"
1/4 cup sugar, may use raw sugar
3 teaspoons yeast
2 1/2 cups GF flour
1 teaspoon salt
1/4 cup "butter"
2 "eggs"
1 teaspoon ground Psyllium husk * this is used to replace xantham gum*
1/2 teaspoon dough conditioner
Place "milk" and "butter" in a microwave safe bowl and heat until milk is just a mite over skin temp. Stir in sugar and yeast, let sit until foamy. Meanwhile, in a large bowl, beat the "eggs" until foamy, stir in the milk/sugar/yeast mixture, psyllium husk, dough conditioner, salt, and flour. Using hand or a stand mixer beat for no less than 4 minutes, scraping down the sides of the bowl. Cover with towel or wrap and let rise until double. Stir down, and pour into greased 8X4 loaf pan OR mini springform pans for buns. Let rise until nearly doubled, and bake at 350 for 42-50 minutes for loaf pan or 25-30 minutes for buns. The easiest method to determine if GF bread is done is if it has shrunk away from the sides of the pan.
Place pan on rack and let sit 5-8 minutes, then turn out and cool completely on wire cooling rack before cutting. Like all Gf breads, this one is best fresh. Freezes well, slice before freezing, thaw on counter or in microwave.
If making buns, brush the tops with butter before baking and you can sprinkle a wide variety of items on top. Kosher salt, black pepper, sesame seeds, onion powder or garlic powder. If I am making hamburger buns I used sesame seeds and kosher salt and pepper.
