15 minutes
Free of: wheat/gluten, egg, dairy, corn, soy, refined sugar
40 minutes
6-8 servings
3 1/2 cups Bob's Red Mill Gluten Free All-Purpose Baking Flour blend
1 tsp baking soda
1 tsp baking powder (aluminum-free)
1 tsp xanthan gum
1 tsp salt
1 flax egg (1 Tbsp flaxseed meal + 3 Tbsp water)
2 cups coconut milk
2 Tbsp apple cider vinegar
Preheat oven to 425 degrees F.
Combine coconut milk and vinegar in a small bowl to make dairy-free buttermilk. Let sit 10 minutes.
In small bowl, combine flaxseed meal and water to gel for flax egg (5 minutes). Set aside.
In a large bowl mix flour, baking soda, baking powder, salt and xanthan gum.
Gently mix in flax egg and soured coconut milk mixture until combined.
Place dough on a greased baking pan and form into a bread shaped mound. Cut an X on the top.
Bake at 425 degrees F for about 40 minutes or until lightly browned and done.
Let cool completely before serving.