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Bready Bears (Gluten, Dairy, Egg, Soy, Nut Free)

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A box of warm, homemade bready bears was the sweetest surprise from my husband before a work trip—soft, golden, and full of love. That thoughtful gift inspired a family favorite we now bake together often.

  • Total Time: 0 hours
  • Yield: 10-12 1x

Ingredients

Scale

Equipment

  1. Kitchen aid *See notes (if you don’t have a kitchen aid)
  2. 2–3 baking sheets 
  3. parchment paper 

Ingredients 

  1. 1 1/2 cups lukewarm water (95–105 degrees)
  2. 1 rapid rising yeast packet (2 1/4 tsp)
  3. 2 TB sugar or maple sugar for proofing yeast
  4. 1/2 cup potato water (1 medium sized potato & 1 cup water) ***See Notes
  5. 2 TB vegan butter (or homemade), softened
  6. 1/4 cup applesauce
  7. 4 cups gf all purpose flour, (if xantham gum free, which is usually derived from corn) use rice flour & 1/2 tsp guar gum & 1 TB tapioca starch
  8. 1/4 cup sugar
  9. 1 tsp salt
  10. 10 raisins, for bear eyes

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Activate the yeast: In a small bowl, combine lukewarm water (95–105°F) and sugar. Sprinkle in the yeast and let it sit for 15 minutes. It should become foamy with a layer about 1/8 inch thick.  
    If it doesn’t foam, your yeast may be expired or the water too hot—discard and try again with fresh yeast and properly warmed water.
  3. Mix the dough: In a stand mixer or large bowl, add all ingredients and mix until the dough is smooth. It should be very sticky and gooey, but not runny.
    If the dough is too dry (meaning you can form it into a ball), add 1–2 tablespoons of water or non-dairy milk until you reach the right consistency—like in the picture below.
  4. No rising needed! This dough does not need to rise (in fact, letting it rise will make the bears go flat). Instead, scoop the sticky dough directly onto floured parchment paper.
  5. Divide the dough: Separate the dough into 10–12 equal portions. Each one will become a bready bear.
  6. Shape your bears:    
    -Lightly flour one dough ball to work with. Divide it into 2 parts. From one half, form 1 medium circle for the head, and 7 small balls for 2 legs and 2 arms, 2 ears, and 1 tiny ball for the nose.
    -Use the final half to make a large circle for the body.
  7. Cut raisins in half and use them for eyes.
  8. Assemble the bears on a parchment-lined baking sheet (leave about ½ inch between each one).
    Note: If you’re out of parchment paper and use an oiled pan instead, they may stick—but they’ll still be cute!
  9. Stick them together: Gently press each dough piece together so they hold their shape during baking. Brush the tops with Just Egg or a soy-free vegan butter for a golden finish.
  10. Bake for 30–35 minutes, or until the internal temperature reaches 205–210°F.
  11. Cool in the pan for about 10 minutes before enjoying.
  12. Store any leftovers in an airtight container in the fridge.

Notes

*If you don’t have a kitchen aid, you can mix by hand, but your bread will come out more dense. You really have to whisk your mixture hard when mixing by hand to get a good finished product. Kitchen aid is definitely a better option for this recipe.

*** Instead of using non dairy milk like most bread recipes, I like to use 1/2 cup potato water. (You can also use sweet potatoes or applesauce if nightshades are an issue; but it will not rise as much). The potato water makes the final product taller, fluffier, and moist. To achieve this potato water, I mash up one small boiled potato with 1 cup water until you get a mushy runny paste (kinda like applesauce). I then use 1/2 cup of this mixture in the recipe. See picture below for the right consistency:

 

  • Author: Nikki
  • Prep Time: 15
  • Cook Time: 30-35

Find it online: https://theallergyfriendlykitchen.com/all-recipes/bready-bears-gluten-dairy-egg-soy-nut-free/