Now you can enjoy East Side Bake Shop’s Gluten Free Seed Bread any time with our DIY Baking Mix. This bread is nutritious, delicious and versatile! Finally a GF bread that tastes great and behaves like the real deal!

ingredients:

ESBS’s gluten free flour mix (oat flour, potato starch, flax meal, oat bran, xanthan gum), garbanzo bean flour, potato starch, corn starch, flax meal, salt, instant yeast, xanthan gum, poppy seeds, sesame seeds, sunflower seeds.

Recipe Contains: Eggs. Mix made on equipment shared with wheat, dairy, eggs and nuts.

Ingredients/Materials Needed: 

2 eggs, whites from 2 eggs, 1 c milk of choice, 2 T honey, 2 T vegetable oil, 2 tsps white vinegar, 1 package Gluten-Free Seed Bread Baking Mix, loaf pan, standing mixer, food thermometer.

Directions:

On med-high speed, whisk together eggs, egg whites, milk, honey, and vinegar until frothy. 

Switch to paddle attachment. On low speed, add entirety of GF Seed Bread Baking Mix package in stages until the baking mix is absorbed and incorporated. 

Turn mixer to high and let mixture whip until the dough is sticky and pulling from the sides of the bowl- about 1-2 min.

Scoop batter into a greased loaf pan. Let the dough rise in a warm place until dough temperature reaches about 75˚ and dough has risen to about the top of the loaf pan (45-60 min).

Cook in a 350-375 degree oven until the bread is a dark golden brown on top, sides and bottom of the loaf are no longer doughy. The loaf will rise again substantially in the oven.

Remove bread from the loaf pan immediately and let cool on a cooling rack completely.

Store at room temp for 5-7 days. Bread can last for a couple of weeks if refrigerated. Try pre-slicing and freezing also.