Flagstaff Celiac Support Group

DILL BREAD (makes one round loaf)

1 tablespoon yeast
¼ cup warm water
2 tablespoons sugar
1 cup cottage cheese, warmed*
2 eggs, at room temperature**
2 teaspoons Dill seed
½ teaspoon salt
½ teaspoon Baking soda
1 tablespoon Olive oil
1 tablespoon Instant minced onion
2 cups GF Mix
1 ½ teaspoons Xanthan gum
1 teaspoon Egg replacer

1. Soften yeast in warm water; add sugar and warmed cottage cheese
2. Add eggs, dill seed, salt, baking soda, olive oil, and instant minced onion
3. Combine flour, xanthan gum, and Egg Replacer and add slowly, beating after each addition, until a stiff dough forms
4. Let rise until doubled in bulk (about an hour)
5. Bake in a preheated 350ºF oven for 40 to 50 minutes, until golden
6. Spray with oil or brush with soft butter

*For those who are lactose intolerant, substitute soy yogurt for the cottage cheese.
**For those who cannot eat eggs, replace equivalent with liquid egg substitute (1/2 cup) or egg replacer plus water (1 tablespoon egg replacer plus ¼ cup water) will equal 2 eggs.