Gluten free breads can be doughy in the middle. It helps to let
the dough set for 20 to 30 minutes. It also bakes up great as
2 smaller loaves of bread.
2 cups all-purpose gluten free flour
1/3 cup + 1 tablespoon flaxseed meal
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup arrowroot powder
6 tablespoons butter* (or use a butter substitute like
Earth Balance for dairy free)
4 eggs* (or approximately 11 tablespoons of Just Egg
for egg free)
1 teaspoon apple cider vinegar
1/2 cup yogurt* (or coconut or almond yogurt for dairy free,
bread will not be nut free)
1. Preheat the oven to 350° F and prepare a bread pan with oil, butter*, or parchment paper.
2. In a large bowl mix flour, flaxseed meal, salt, baking soda, and arrowroot powder.
3. Set large bowl aside and melt butter in a saucepan over low heat, then let cool for 5 minutes.
4. Whisk butter, eggs, apple cider vinegar, and yogurt well.
5. Gently mix wet and dry ingredients together.
6. Let dough sit for 20 to 30 minutes.
7. Pour dough into the prepared bread pan.
8. Bake for approximately 25 to 35 minutes. Bread is done when a toothpick inserted comes out clean.
9. Let bread cool in pan on a cooling rack for 30 minutes, then remove from pan.
10. Let bread cool completely before slicing.
Store in an airtight container or plastic baggie in the refrigerator for up to 7 days.
The bread can be frozen for up to 6 months. To thaw, place in the refrigerator.
Allergy free from: