Our Daily Bread (vegan, Gluten Free, Dairy Free)

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1 cup brown rice flour (or teff or a combo of rice and teff)
• 1/3 cup sorghum flour
• 2/3 cup sweet rice flour
• 1 cup tapioca starch
• 1 (2 1/2 teaspoon) packet unflavored gelatin (use 2 1/2 teaspoons agar for the vegan version)
• 1 tablespoon xanthan gum
• 1/2 teaspoon garlic powder (or other flavoring as desired)
• 1 1/2 teaspoons salt
• 2 teaspoons sugar (or honey)
• 1 1/2 cups warm water
• 1 tablespoon yeast
• 4 teaspoons egg substitute (or 4 eggs if desired. the version with real eggs bakes up lighter and puffier than the no egg versio)
• 1/4 cup olive oil
• 1 teaspoon vinegar
• olive oil, for shaping

Recipe

• 1 mix yeast with water and honey and set aside.
• 2 mix the rest of the wet ingredients and add the yeast mixture.
• 3 combine dry ingredients in a separate bowl.
• 4 combine wet and dry and mix with a mixer on high until thoroughly combined. you may need to add extra water at this point, a tablespoon at a time. the dough should be very soft when done. in the mixer it resembles pulled taffy, but a bit softer. the dough sticks to the sides of the bowl and also sticks to the mixing paddle and looks a bit stringy. if the dough climbs the mixing paddle or beaters, it is too thick. add small amounts of water and let combine until the batter no longer climbs.
• 5 drop the dough onto parchment paper or a silpat. the size doesn't matter. i usually make smallish buns (the size of one of those little hamburger buns at mc donald's) by using a heaping tablespoon of dough for each. **update- i now use an ice cream scoop to measure out my buns. dip the scoop in olive oil and then scoop the dough:)thise bread is so versatile though. the original recipe calls for shaping the buns with an english muffin ring, but i don't bother. i dip my fingers in olive oil and gently shape the dough so that it makes a nice even shaped bun.
• 6 let rise in a warm place for 40 minutes.
• 7 then preheat your oven to 400, and bake for about 20 minutes. the tops should be lightly browned.
• 8 cool the buns on a cooling rack and cut in half (if using for sandwiches) before storing.
• 9 i wrap each buns in saran wrap and then put in a plastic bag that goes into the freezer. when we want bread, i take out a bun, wrap in a damp paper towel (or you can warm them in the plastic) and nuke for about 20-30 seconds. from there i either eat it soft or toast it. it is wonderful either way and not at all crumbly like a lot of gf bread.
• 10 **updates- i have found that it works just fine to put the colled buns in a freezer bag as is -- no cutting and no wrapping. i just take out a frozen bun and nuke for 25-30 seconds and then slice as needed. save s a ton of time.
• 11 also -- i have not made these with garlic in a long time. i flavor the dough with extra honey -- just an extra long squirt of honey per batch.
• 12 also -- i still use an ice cream scoop to get these on the cookie sheet, but wanted to mention that parchment paper does a great job here. and since i have been using honey instead of garlic, i have started using grapeseed oil in place of olive oil:).