The mix doesn’t contain any of the top eight allergens, but it does require eggs and yogurt to be added – so I modified it:
For the eggs I used Ener-G egg replacer (3 tsp Ener-G with 4 tbsp water).
Instead of 1 ¼ cups yogurt I used ½ cup of original hemp milk and ½ cup of applesauce. Then I added 3 tbsp of water.
I was really pleased with the result!
This bread was great warm with dinner, but more importantly it makes a great sandwich bread. Two days later I made sandwiches. It didn’t require toasting to make it palatable, and I had none of the moisture problems that we often see with gluten-free breads. I think it would also be great to make sandwich rolls from.
This is one mix that I will keep stocked in the pantry!