Dairy Free Bread
This Dairy Free Bread is SO EASY! Soft, tangy, and made with simple pantry staples, it’s perfect for dairy-sensitive or vegan bakers craving homemade loaf.
Equipment
- Mixing Bowl
- Whisk or fork
- Loaf Pan
- Measuring cups and spoons
- Oven
- Cooling rack
Ingredients
- 1 cup milk of choice e.g., oat, almond, soy, or coconut milk
- 2 tablespoons white vinegar creates dairy-free buttermilk effect
- 2 cups all-purpose flour can substitute gluten-free flour
- 1/2 teaspoon baking soda reacts with vinegar to make bread light
- 1/2 teaspoon salt balances flavor
- 1 tablespoon sugar feeds baking soda and adds sweetness
Instructions
- Pour 1 cup of chosen milk into a mixing bowl. Add 2 tablespoons white vinegar and stir gently. Let sit 5-10 minutes until slightly thickened and curdled to create dairy-free buttermilk.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon sugar until evenly combined.
- Slowly pour the dry ingredients into the dairy-free buttermilk mixture. Stir gently with a spoon or spatula until just combined; do not overmix.
- Transfer batter into a greased or parchment-lined 8x4 inch loaf pan. Smooth the top evenly with a spatula.
- Bake in a preheated oven at 350°F (175°C) for 40-45 minutes until golden brown and a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
- Remove from oven and let cool in pan for 10 minutes. Then transfer to a cooling rack to cool completely to prevent sogginess.
Notes
- Don’t skip the vinegar; it’s crucial for tender, risen bread without dairy.
- Mix gently to avoid dense bread; overmixing reduces fluffiness.
- Store bread in an airtight container at room temperature for up to 3 days.
- Feel free to add herbs, garlic powder, or seeds for extra flavor and texture.
- This bread freezes well for up to 3 months; slice and wrap tightly before freezing.