Almost Wheat GFCF Bread

Almost Wheat GFCF Bread
This recipe was shared over at Recipezaar, and it is great!
  • 1 cup sorghum flour
  • 2 cups tapioca flour
  • 1½ teaspoons xanthan gum
  • ⅓ cup non-dairy powdered drink mix (I used a soy shake mix that was Casein free)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 3 tablespoons sugar
  • 2¼ teaspoons active dry yeast
  • 2 eggs
  • ½ teaspoon cider vinegar
  • 3 tablespoons oil
  • 1 cup warm water
  1. Mix together sugar, water, and yeast in a large bowl and set aside. In a medium bowl combine first six dry ingredients. Whisk together eggs, vinegar, and oil in a small bowl. When the yeast mix is frothy add the eggs and flour mixes. Blend until incorporated.
  2. If using a bread machine, spoon in the batter and set the machine for sweet bread with a medium crust. After the final kneading, smooth the top with a spatula. Turn out immediately when finished or it will turn soggy. Spread a little soy butter on the crust to keep it soft.
  3. If using an oven, cover batter and set in a warm space for about 30 minutes. Bake at 400 for 50-55 minutes, covering after the first 10 minutes with foil. Turn out immediately and lightly butter the crust.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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