We taught this recipe at our last class and it was a huge success! I thought I'd post it here, just in case you weren't able to come to our last class.
I came up with this recipe one night when I was in a hurry. We were eating lasagna, and I wanted bread, but I didn't want to go to the trouble of making breadsticks; I just wanted something I could slap on a pan, let rise, and cook. That night I fed my family plus four other adult guests and five extra children. The bread was the first thing gone! – Kirsti
3 c. EGF All-Purpose Flour
1 Tbs. xanthan gum
1 packet Knox gelatin (unflavored)
1 Tbs. egg replacer
¼ c. sugar
¼ c. powdered milk*
1 tsp. salt
1 tsp. baking powder
1 ½ Tbs. yeast
1 ⅓ c. warm water
3 egg whites (from large eggs)
1 tsp. rice vinegar
¼ c. canola oil
Preheat oven to 425°.
In a large mixing bowl, combine dry ingredients. Sprinkle yeast on top of dry ingredients but don’t mix it in. Pour warm water on top of yeast and let it sit for 1–2 minutes. Add rice vinegar and oil; beat for about 30 seconds. With your mixer on low speed, add egg whites one at a time. Turn mixer on high speed and beat for 4–5 minutes. The dough should be thick but not dry and crumbly. If it is too dry, add more water, 1 tablespoon at a time, until it forms a ball.
On a greased cookie sheet, form the dough in a long oval. (Wet your fingers with water to smooth out the top.) Let rise for 20 minutes.
Bake 25–30 minutes, or until the loaf is nicely browned and makes a hollow sound when tapped.
Cool for 10 minutes. Cut open and cover with garlic spread.
* Vance’s Foods nondairy milk works really well in this recipe.