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“Modified from King Aurthur Flour's gluten free sandwich bread recipe to exclude dairy and eggs. The coconut oil was in a solid state when I measured it out by spooning it into the measuring cup. The original recipe recommends using a mixing stand but I made this with a hand mixer. The dough was very crumbly for me until after all ingredients had been added.”
READY IN:
2hrs 40mins
SERVES:
16
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix flax meal and water in a small bowl and let sit for 10 minutes.
  2. Mix flour, sugar, yeast, salt and xanthan gum in a large bowl.
  3. Drizzle in the milk, beating the entire time.
  4. Add the coconut oil and mix until thoroughly blended.
  5. Beat in the flax mixture, a third at a time, beating the mixture thoroughly between each additino. Scrape the bottom and sides of the bowl, then beat at high speed for 3 minutes, to make a very smooth, thick batter.
  6. Cover the bowl and let rise for 1 hour.
  7. Scrape down the bottom and sides of the bowl, gently deflating the batter in the process.
  8. Grease an 8 1/2" by 4 1/2" loaf pan.
  9. Scoop the dough into the pan. Press it level, using a spatula or your wet fingers.
  10. Cover with greased plastic wrap, and set in a warm place to rise until the loaf barely crowns above the rim of the 8 1/2" x 4 1/2" pan, approximately 45-60 minutes.
  11. Bake the bread at 350 degrees for 38 to 42 minutes, until golden brown.
  12. Remove the bread from the oven, turn it out of the pan, and cool on a rack.

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