“Dinner in the Mess was brown bread with butter, stew, and beans. Manet was there, his wild hair making him look like a great white wolf.” – The Name of the Wind

This is the first gluten free bread I’ve had come out properly. I was pretty shocked with how much it fluffed up in the oven, while still remaining moist. It’s got a good flavour, from the spices, and goes great with some butter and stew.

Molasses Bread

4sp per half-slice, makes 16 thick half-slices (8 full slices)

Ingredients

• 3/4c +1tbsp room temperature almond milk
• 3/4c gluten free all purpose flour (I use Bob’s Red Mill)
• 3tbsp molasses
• 1 packet (2 1/4tsp) instant yeast
• 1tsp apple cider vinegar
• 2 large eggs, room temperature
• 3tbsp Earth Balance original spread
• 3/4c corn starch
• 3/4c tapioca flour
• 1/4c cocoa powder
• 1/4c brown sugar
• 1tbsp Xantham gum
• 1tsp salt
• 1/2tsp anise seed
• 1/2tsp fennel seed
• 1/2tsp cumin seed
• Coconut oil spray

Mix the all purpose flour, molasses, 3/4 cup of the almond milk, and apple cider vinegar well, then cover with plastic and set aside for 1 hour.

During that hour, pour the anise, fennel, and cumin into a mortar and pestle and grind (doesn’t have to be a perfect grind, just enough to crush them and make sure all the seed pods of the fennel are open).

Whisk together corn starch, tapioca flour, brown sugar, salt, xantham gum, and cocoa powder in a separate bowl and set aside.

In a stand mixer using the whisk attachment, break the eggs open and whisk until frothy. Melt and mix in the Earth Balance butter substitute, then switch attachment to a dough hook. Pour in the yeast-molasses mixture and mix into eggs, then add the dry ingredient mix and crushed spices. The dough should be stretchy, sticky, and wet, but not soupy, or too dry. If needed, add up to 2tbsp extra of almond milk to soften the dough.

Oil a bread loaf pan with coconut oil spray, and scrape the dough into the pan. Spray down your hands or a spoon, and smooth the top out, then cover with a sprayed-down piece of plastic and let rise for about 30 minutes, until the batter has rise by about 1/3-1/2 again its size.

Preheat the oven to 375, and bake for about 45-50 minutes, stopping halfway through to tent a piece of tin foil over the bread. Let cool thoroughly before serving.