- 3¼ cups gluten free flour (I like Cup4Cup)*
- 1 tbsp granulated sugar
- 2 tsp salt
- 1 packet (2 tsp) rapid rise instant yeast (I like Fleischmann’s)*
- 2½ cups soy milk (Soy milk is best for baking)
- 4 tbsp butter, melted
Mix all the ingredients in a mixer for 5 minutes on medium.
Put it in a large bowl. Cover and let sit for at least two hours to rise. Fine to refrigerate after that.
I have used this basic bread recipe and adapted it to make all kinds of things from cupcakes to Foccacia.
Note: THIS WILL STICK. Spray the pan with cooking spray before baking.
For Cupcakes
- Add one cup of sugar and one tablespoon of Mexican vanilla before mixing
- Pour it into cupcake cups.
- Bake at 400 for 20-25 minutes.
- You will know it’s done when you can stick a toothpick in it and it comes out dry.
- Add frosting and preferably dinosaur sprinkles.
For Foccacia
- Layer it thin in the pan
- Drizzle with olive oil
- Add toppings
- Try fig and prosciutto with parmigiano reggiano
- Or rosemary and kalamata olive with parmigiano reggiano
For Poppyseed Cake Loaf
Perfect for picnics.
- Add one cup of sugar, one tablespoon of Mexican vanilla, and a tablespoon of poppyseeds before mixing
- Pour it into a non-stick-sprayed loaf pan.
- Bake at 400 for 20-25 minutes.
- You will know it’s done when you can stick a toothpick in it and it comes out dry.
*I am using affiliate links which means if you buy the brand I like, I get a small percentage without any additional cost to you.