Ingredients

The following ingredients have 12 Servings
  • 3 cups gluten-free all purpose flour ((I used King Arthur gf measure for measure flour))
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1/2 tsp salt
  • 1 1/2 cups nondairy milk ((I used almond milk))
  • 2 tsp apple cider vinegar
  • 3 tbsp vegan butter ((melted))
  • 3 tbsp aquafaba ((chickpea brine))

Instruction

  • Preheat the oven to 400 degrees Fahrenheit.
  • Whisk together the nondairy milk and apple cider vinegar. Add the melted butter and aquafaba and mix well.
  • In a large bowl, mix the gf flour, baking powder, baking soda, cornstarch and salt.
  • Pour in the milk-aquafaba mixture, mixing with a spatula, to form a shaggy dough. Make sure all the dry ingredients are mixed together. You can also do this in a stand mixer with the paddle blade attached.
  • Let the dough stand 15 minutes. Spray an 8-inch cast iron skillet with cooking spray or coat with melted butter. You can also use a baking sheet for this. 
  • Flour your hands and lift the dough. Form it into a ball as best as you can. and place it into the skillet. Using a sharp knife, score a deep cross across the top.
  • Brush on some melted butter over the top of the bread. Place the skillet or baking sheet and bake 45-50 minutes or until the bread sounds hollow when you knock the bottom.
  • Cool for at least half an hour, then slice and serve.