Vickys Hawaiian Sweet Bread, Gluten, Dairy, Egg & Soy-Free
- 120 ml warm water (105F/ 40C)
- 2 1/4 tsp yeast
- 2 tsp sugar
- 2 tbsp ground flaxseed
- 6 tbsp hot water
- 1 1/2 tsp Vickys Best GF Egg Replacer (recipe on my profile, vic20adamant)
- 2 tbsp water
- 316 grams brown rice flour (2 cups)
- 85 grams potato starch (not flour, 1/2 cup)
- 64 grams arrowroot or cornstarch (1/2 cup)
- 100 grams sugar
- 3/4 tbsp xanthan gum
- 1 tsp salt
- 120 ml warm full fat coconut milk
- 3 tbsp olive oil
- 1 extra coconut milk for glazing
- Combine the warm water, yeast and 2 tsp sugar and leave to bloom for 10 minutes until it has a frothy head an inch tall
- Mix the flaxseed and 6tbsp hot water together and set aside with the yeast mixture
- Mix my egg replacer with the 2tbsp water and set aside with the flax and yeast mixtures (Ener-G egg replacer is also fine to use)
- Mix the flour, starches, sugar, xanthan gum and salt in a stand mixer bowl until well combined
- Mix the milk and oil together
- Pour all 4 liquid mixtures (yeast, flax, egg replacer, milk) and add to the dry mix
- Mix in the stand mixer for 5 minutes until you have a soft, sticky batter
- Grease and flour a 9" x 5" loaf tin or two 6" round cake tins
- Put the mixture into the loaf pan and smooth the top with the back of a wet spoon
- Let rise in a warm place for 40 minutes
- Preheat the oven to gas 4 / 180C / 350F
- Score the top with a sharp knife and glaze with some coconut milk
- Bake for 40 - 45 minutes or until the bottom of the loaf sounds hollow when you tap it.
- 35 - 40 minutes if using the 6" cake tins
- Let cool on a wire rack fully before slicing
- Will keep fresh for 2 days unsliced in a lidded container
- Wrap slices individually in cling, then in foil if you wish to freeze some
- Tip for the yeast water temp - mix 2 parts cold water with 1 part boiling water for the perfect temperature, in this case 80mls cold with 40mls boiling or 1/3 cup cold with 3 tbsp boiling
water, yeast, sugar, ground flaxseed, water, egg, water, brown rice flour, starch, arrowroot, sugar, xanthan gum, salt, coconut milk, olive oil, extra coconut milk
Taken from cookpad.com/us/recipes/359791-vickys-hawaiian-sweet-bread-gluten-dairy-egg-soy-free (may not work)