Mylar bag: GF003-13 oz. (369g) 14 servings $.43 per serving
Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.
This product is packaged in mylar bags without an oxygen absorber and is not recommended for long-term storage. Store in air-tight containers to lengthen storage.
Directions: Add 2 eggs, 1/2 tsp. vinegar, 3 Tbs. oil, 1 cup plus 3 Tbs. lukewarm milk substitute.
In the mixing bowl of a heavy duty mixer, whisk together eggs, vinegar, and oil. Add 1 cup warm milk substitute (115-125 degrees). Add yeast packet. Turn mixer to low & add dry mix a little at a time. The mixture should be the consistency of cake batter, use the remaining 3 Tbs. milk substitute to achieve this texture. Turn mixer to high & beat for 3 1/2 minutes. For loaf pan, grease 8x4" pan & dust with gluten free flour. Pour batter into prepared pan and cover with plastic wrap that has been oiled and let rise in a warm place about 35 minutes. Bake 50-55 minutes in a 400 degree oven, covering with aluminum foil after 10 minutes. (The crust gets dark, not burnt.) Turn out immediately to cool. For a softer crust, rub immediately with butter or margarine. Cool before slicing. For bread machine, prepare mix as directed above and spoon into prepared bread machine pan. Set bread machine to basic setting.