Friday, November 16, 2012

Gluten Free Lemon Bread

1 16 oz bag Bob's Red Mill Pizza Crust Whole Grain Mix
1 cup coconut sugar
2/3 cups room temperature buttermilk
1 large egg, room temperature
3 egg whites (only the whites!)
1/4 cup melted butter
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
2 teaspoons lemon zest
3 tablespoons lemon juice
1 teaspoon sea salt

Preheat oven to 350 F

Empty the bag into a mixer. You will find a small packet of yeast inside. Open and add to the mixer including sea salt and lemon zest. Combine all the wet ingredients in a separate container and add to the mixer on low speed. Use regular beaters not a dough hook and beat for 5 minutes. Make sure to scrape down the sides as necessary.

Divide dough into two greased bread pans and cover. Let bread sit in a warm place until it doubles in size. Sprinkle oats (optional) over the top.

Bake for 30 to 40 minutes or until baked and golden brown.

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