Of all the many successful ingredient tweaks I’ve made over the years, this is one I am especially proud of, an egg-free version of King Arthur Flour’s Gluten Free Bread Mix.
While I no longer buy very many gluten-free prepackaged products, this bread mix is one occasional exception I will make for my kiddos (even though it’s highly refined and lacks in the fiber department). Personally, I am now grain-free so I don’t eat bread anymore and I’m fine with that (it’s amazing what one can adapt to over time), but I do still make grain-filled treats for my boys every once and a while…I consider this bread a treat, not a daily staple.
So why do I use a mix instead of making bread from scratch? Simply put, I hate baking bread. It requires a level of patience that I seriously lack. A year and a half ago, I was more than content buying our gluten-free bread from Udi’s or Canyon Bakehouse, but the discovery of my youngest son’s egg allergy quickly threw that option out of the water. I did try making gluten-free, dairy-free and egg-free bread from scratch a few times but the effort and frustration involved made cleaning the tile grout seem fun by comparison.
So this is what I landed on as a happy medium (click here to read the Ingredients and Nutrition Information for King Arthur Flour’s Gluten Free Bread Mix). I do still have to bake it myself (another reason this is a treat) but since the results are consistently good with a moist crumb and a pleasing texture, I don’t mind it as much since I know what I’m going to get for my efforts! I will be honest though and tell you upfront that I’ve never tried toasting it (which some may consider a good thing for gluten-free bread…no toaster required to make it palatable!) or making egg-free french toast with it, so I don’t know how well it fares for those. Sam and Luke love this bread for their PB&J’s or simply topped with either Earth Balance dairy-free buttery spread or honey from my father-in-law’s hive.
And sometimes, this mother just needs to feel that warm, fuzzy feeling that comes from watching her children squeal with delight over something she’s baked for them, even if it’s not the most nutritious thing in the world. It’s all about balance.
Egg-Free Substitutions for King Arthur Flour Gluten-Free Bread Mix
4 Tbs. Coconut Oil, melted (I use Tropical Traditions Expeller Pressed Coconut Oil because there is no coconut flavor to it). You can use a different oil if you wish but I think the coconut oil adds to the overall texture.
1 and 1/2 cups Lukewarm Water (95° – 110° F.)
Egg Replacer* (see below) for 3 Eggs
1). Use an electric mixer to combine the melted coconut oil, water, and egg replacers. Beat in 1 cup of the mix and the yeast. Add the remaining mix a cup at a time. After each addition, scrape the bottom and sides of the bowl, then beat on medium-high speed for 30 seconds. When all the mix has been added, beat on medium-high speed for an additional 2 minutes.
2). Cover the bowl with plastic wrap, and let the batter rise for 30 minutes.
3). Stir to deflate. Spoon batter into a lightly greased 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan, leaving the middle domed in a traditional loaf shape. With wet fingers, gently smooth the surface. Preheat the oven to 350°F.
4). Cover the pan with greased plastic wrap, leaving room for expansion. Let the bread rise until the middle is crowned 1″ over the rim of the pan. This will take 20 to 40 minutes, depending on room temperature. Carefully remove the plastic wrap.
5). Bake the bread until it’s golden brown and the center registers 200°- 210°F on an instant-read thermometer. This will take 50 to 60 minutes. Remove it from the oven; turn it out of the pan, and cool on a rack completely(Note: the bread will have a gummy texture if you try and eat it while it is still warm but the gumminess will disappear once the bread has cooled to room temperature).
I used a combination of 2 different egg replacers for the 3 eggs called for on the package:
1). For two of the eggs, I used the following mixture for 2 ‘chia eggs‘: Mix 2 tsp. Ground White Chia Seed with 6 Tbs. Water, set aside until mixture thickens.
2). For the 3rd egg, I used this mixture: 2 Tbs. Warm Water + 1 Tbs. Melted Coconut Oil + 1/2 tsp. Baking Powder.
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