- 3 T. dry yeast granules (don’t bother with the packages, they are a waste of money. I buy it in bulk at Sams Club.)
- 1 1/2 – 2 cups warm water (warm on your wrist, your body temperature is 98.6, so warm, about 105- 110 degrees)
- 3 T. coconut oil, melted
- 1 t, vinegar (any kind will do, I have used Balsamic, and raw, and pear-infused and . . .)
- 1 T. sugar
- 2 1/4 cups Gluten Free Flour Mix #1
- 1 T. egg replacer
- 1 T. Chia Seeds
- 1 T. flax seeds
- Preheat oven to 400.
- Grease loaf pan with butter (I use Smart Balance). Then flour with rice flour
- In a large mixing bowl add flour, egg replacer, and melted coconut oil. Set aside.
- In a small mixing bowl, mix yeast and 1/2 c. of water. Add sugar, Wait until it bubbles up.
- Add. Mix well.
- Add wet ingredients to flour. Slowly add in the rest of the flour until the dough is about the consistency of cake batter – not the normal consistency of bread batter. I beat it by hand with a spatula for about 2-3 minutes to make sure it’s really mixed, but this isn’t rocket science. Use common sense.
- Add Chia Seeds and flax seeds.
- Pour into prepared loaf pan and set aside until the batter rises to the rim of the pan (depends a lot on the humidity and the heat). 10-60 minutes.
- Bake for 10 minutes. Cover with aluminum foil and bake 50 more minutes.
Note: Quite frankly this isn’t as fluffy as using eggs, but I was out and wanted to try it vegan.