Ingredients
Scale
Dry:
- 1 1/2 cups (161g) oat flour
- 1/2 cup (71g) millet flour
- 1/2 cup (85g) sweet rice flour
- 1/4 cup (43g) potato starch
- 1 tsp (4g) xanthan gum
- 1 tsp (5g) baking soda
- 1 1/2 tsp cream of tartar (optional)
- 1 tsp salt
- 2 tbsp sugar (optional)
Wet:
- 1 cup (240g) non-dairy milk
- 1 tbsp (18g) apple cider vinegar
- 2 tbsp (29g) neutral oil
- 5 g potato protein + 40 g water, whipped
Instructions
- Preheat oven to 375°F (190°C) and prep pan.
- Mix milk + vinegar, let sit 5 min.
- In a kitchen aid, combine dry ingredients.
- Mix wet (milk + oil) into dry until thick dough forms.
- Gently fold in whipped potato protein by hand.
- Shape dough on a parchment lined pan, round and tall. Score top, if desired. (Use a sharp knife or bench scraper so you don’t drag the dough. Think of it more as marking the top than slicing it open).
- Bake 45-50 min until golden and internal temp is 190F.
- Cool 15 min before slicing. (Optional: For a crispier crust, bake last 10 min outside the pan).