Ingredients
Units
Scale
- Flour Blend #5
- 3 1/2 cups White rice flour
- 1 1/2 cups Tapioca starch
- 3 1/2 cups Soy flour
- 1 cup Whey powder (this is doubled so you will have enough for the recipe)
- Pre-heat oven to 350°F5 3/4 cups Flour Blend #5
- 1 tablespoon + 1 teaspoon Sea Salt
- 1/3 cup Coconut Sugar
- 3 tablespoons Guar gum
- 2 tablespoons Instant yeast
- 2–3 tablespoons Lemon extract
- 1 lemon, zest
- 1 small bunch of basil leaves, slivered and chopped
- 3 1/2 cups Water
- 2 Eggs
- 3/4 cup (6oz.) Butter, melted
Instructions
- Thoroughly combine flour blend, salt, sugar, and guar gum. Blend in yeast.
- Mix together water, eggs, and butter, then add to the dry mixture. Mix using a paddle for 6 minutes on low speed.
- With a spatula, mix in lemon extract, basil, and lemon zest.
- Scoop mixture into greased 8” x 4½“ x 2¾” loaves or muffin tins. Fill up 3/4 of the way. Will make approximately 3 leaves and 4 batches of muffins.
- Bake in preheated 350°F oven. Bake muffins for 15 minutes, breads for 45-60 minutes.
- At 25 minutes, I checked the breads and then painted the top with just a little bit of a egg scrambled to make the top of the bread look shiny and professional
- The product should be firm at the center with an internal temperature of 200°F. If the bread is not correct, bake for 5 more minutes. If you do not have a baking thermometer, stick a knife into the center of bread to see if it comes out sticky/with dough on it.
- Remove from oven, rest in pan for 5 minutes, then unmold onto cooling racks.
It might look like a lot of work, but it is SO worth it!!! YUM YUM YUMM!!!!!
- Prep Time: 20
- Cook Time: 70