Wheat-free, gluten-free, yeast-free, lactose-free* …and still tasty (!)
1 cup soy flour (or low-fat soy flour)
3/4 cup brown rice flour
3/4 cup potato starch
1/4 cup tapioca flour
1/2 cup sweet rice flour
3 tsp xantham gum
1 Tbsp sugar
1/2 tsp salt
7 tsp baking powder
300 ml water (3 Tbsp milk powder – *optional)
3 Tbsp oil or melted margarine
3 eggs, beaten
1 tsp vinegar
Mix dry ingredients together in a bowl. Use a whisk to thoroughly blend the flours and get out any lumps.
Mix the wet ingredients. Add the wet to the dry using a wooden spoon. Do not over-blend.
Put about 1/4 cup of brown rice flour on a clean surface. Using your clean hands, HANDLING IT LIGHTLY, take out enough dough to make a small round (about 1/3 cup) placing dough on the floured surface. Turn to coat the other side and then gently form into a nice round shape. Place on a baking sheet which has been covered with parchment paper. Repeat until all dough is in rounds. This batch uses 2 extra large cookie sheets.
Bake at 350 – 375 for as long as it takes for them to become puffed up and lightly browned (about 20 minutes, but check after 15).
When cooled, the bread can be frozen or stored in the fridge for a few days.
recipe courtesy of Cathryn Aune (All Saints Lutheran Church 2005-2012)