Ingredients ?

Gluten-free bread flour 250g

Coconut milk full fat 30g

Baking powder 2g

Yeast 3g

Sushi vinegar (optional) 3ml

Rice milk 190ml

Vegan cheese powder (optional) 10g

Homemade vegan cheese slices (optional)

Olive oil 8ml

Lard 4ml

Salt 3g

Xylitol 20g

Gluten free toast ?

250 grams of gluten-free bread flour

Bread flour this brand of fluffy taste, recommended

Xylitol 20 grams

Salt 3 grams and put it into the bread bucket

Vegetarian cheese powder to enhance the aroma of the bread, there is no on hand can not be added

Yeast and baking powder together with the 30ml of lukewarm water, stirring well to rest five minutes and poured into the Bread bucket

I use rice milk instead of water, no rice milk on hand can be replaced by coconut milk, potato milk, pure water or pure soybean milk. I'm very picky, so I'll try to serve him as much as I can

This full-fat coconut milk tastes great, and it has coconut oil in it, so you can replace the butter for the texture of the bread. Don't choose low-fat or skim coconut milk, the bread will be very firewood. This coconut milk is solid, steamed on the pot for five minutes to draw into the liquid with 30ml of water and put into the bread bucket

Olive oil is also put into the bread bucket, there is also a grandma boiled lard is also put into the olive oil and coconut milk as well as lard in order to replace the butter taste, although gluten-free flour can not be done with wheat flour, but these oils are essential to pay attention to the amount of too much bread is not good fermentation, too little taste will be very vegetable. Too little will have a very dish-like texture. The addition of the right amount of the three oils will make the bread soft and delicate

Add a slice of homemade vegan cheese slices, vegan cheese slices are mainly composed of vegan cheese powder, glutinous rice flour, sushi vinegar, xanthan gum, rice milk.

The final product was not photographed, but was eaten in a hurry. The taste is much better than the market gluten-free vegan bread taste, very sweet is less elastic, after all, the lack of gluten elasticity. But the texture is already very good. Today, the baby is on a field trip, so I used two of the slices to make a pocket cake