Experimenting with Pan Bread

My guidance from the Angels has been to clean my dietary needs up. I can react badly to preservatives in things. Since I already have a host of things I can’t eat this can be tricky. I am gluten free and milk free, not by choice but due to allergies and intolerances.

I made Pan Bread this morning for lunch. This recipe makes 7 large pieces of Pan Bread.

1 cup of All Purpose Gluten Free Flour
1/2 cup Rice Milk (up to 3/4 cup)
1 medium egg
salt to tastesmall amount of Earth Balance Vegan Buttery sticks

Using a non-stick pan works the best.

Mix the flour and salt first, add the water then the egg. Get the skillet hot, melt the butter and then Add the batter to the pan. To thin them, add more Rice milk or water. I usually make them the size of the pan I am making. I usually pour 1/2 cup of the batter and then roll the pan to spread it to cover the entire bottom of the pan. I do freeze the left overs but highly recommend eating these fresh!

 

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