Updated: May 27
The best part about this gluten free white bread is It doesn't need rising time which makes it quick and easy. Gluten, nut, egg, soy and corn free.
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Mom and I made this bread together. Most of the pictures are of what she did since I have the camera and take the pictures, but we worked together on it.
It was difficult to film everything or take pictures of each procedure as I normally do since things were happening simultaneously. We did get the gist of the procedure on the video and in pictures.
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In the bowl of your mixer fitted with the whisk, beat half the aquafaba (chickpea liquid) on high until stiff peaks form, adding 1 teaspoon lemon juice halfway through. Gently scrape the mixture into a medium-sized bowl with a silicone spatula and set aside. (see video)
In a separate, medium-size bowl, place the sifted flour, salt, dried powdered milk and sugar (sweetener) and whisk very gently to combine. (see video)
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To the bowl of the stand mixer fitted with the paddle attachment, place the butter, natural peach juice, 2 teaspoons lemon juice, the remaining aquafaba, and milk and (baking powder substitute - mix together in a separate bowl and pour in as it is sizzling), then top with the dry ingredients and mix to combine well. (see video)
Add one-third of the whipped aquafaba to the dough, and slowly mix using the paddle attachment until incorporated. Remove the bowl from the mixer, and gently fold the remaining aquafaba into the batter. (see video)
Grease (I used some olive oil) and line a loaf pan. Scrape the dough into the prepared loaf pan. Smooth the top of the dough in the pan with a spatula. Grease the underside of a piece of aluminum foil and tent the loaf pan with it.
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Place into a preheated 375 degree oven in the center, Bake about 50 minutes (rotating once during baking). Remove the foil and continue to bake until the top browns. When a toothpick comes out clean, it's done. (see video)
Allow to cool for a few minutes then remove from pan and place onto a wire rack to cool completely before slicing. (see video)
When the bread is completely cooled, slice it with a bread knife (serrated knife). Cut, it by moving the knife back and forth, don't just press down. You can watch how my mom does it in the video. (see video)
We had sandwiches for dinner. Mom and Dad had roast beef with provolone on rolls. I had fresh mozzarella, roasted peppers, (for roasted pepper recipe, click green link) and fresh spinach with balsamic vinegar drizzled on top. I made pasta with meat sauce for hubby.
Ingredients: 3/4 cup aquafaba 1 teaspoon lemon juice (I use fresh lemons) 3 cups gluten free flour sifted 1/4 cup plus nonfat dry milk
1 teaspoon sugar or sugar substitute (I like Truvia)
1 teaspoon salt 4 teaspoons baking powder (I substituted baking soda mixed with lemon juice - baking powder has corn in it and I'm allergic. One teaspoon of lemon juice plus ¼ teaspoon baking soda makes 1 teaspoon of baking powder) 6 tablespoons unsalted butter, melted and cooled 2 tablespoons natural peach juice (I drained Dole peaches) 2 teaspoons lemon juice (I used fresh lemons) 1 1/2 cups milk at room temperature. You can use whatever milk you choose including Almond, Coconut, etc. I used 2% milk
Olive oil or nonstick spray