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1 hr 20 mins
A good basic white gluten and lactose free bread recipe. I generally find that gluten free breads are best the day of baking. I prefer my GF breads as toast. To keep longer, slice and freeze with small squares of baking paper between each slice to stop them from freezing together. After toasting gluten-free bread place it onto paper towel or paper plate as the toast tends to steam and soften if placed directly onto a prcelain/china plates. Posted by request in forums. This is one of the breads from the cookbook sent to me from the Celiac Society. Measurements are Australian cups - 1 cup = 250mls and 1 tablespoon =4 teaspoons
Units: US | Metric
Serving Size: 1 (265 g)
Servings Per Recipe: 4
The following items or measurements are not included:
powdered egg substitute