Round Caraway Bread

This recipe is adapted from “The Candida Control Cookbook” by Gail Burton. The combination of caraway seeds and brown rice flour makes a delicious bread!

Ingredients

• 1 C. brown rice flour
• ½ C. rye flour (OR 1 ½ C. brown rice flour)
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. sea salt (optional)
• 1 Tbsp. caraway seeds
• ¾ C. + 2 Tbsp. unsweetened soymilk
• Egg replacer equal to 2 eggs
• 2 Tbsp. ghee (clarified butter), softened
• 1 Tbsp. vegetable glycerin

Instructions

1. In a mixing bowl, combine dry ingredients. Make a well in the center of the dry mixture and set aside.
2. In another mixing bowl, combine soymilk, egg substitute, ghee and glycerin. Add to dry ingredients, stirring until blended (batter should still be lumpy).
3. Spoon batter into oiled 8” round pan and bake 20-30 minutes at 375 degrees until lightly browned.

Yields 16 servings

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