Dairy-Free Bread Recipes

The Pratt Family Dairy-free Cookbook

Applesauce Cinnamon Muffins
1 3/4 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg
A little more than 1 cup applesauce
1/4 cup vegetable oil

Grease or lightly butter, twelve 2 1/2 inch muffin cups, or use paper bake cups. In a bowl, add all dry ingredients and mix together until combined. Add applesauce, and egg. Stir until moistened. Bake in a 400 degree F. oven for about 20 minutes. If using non-stick pan, decrease the temperature to 375 degree F. oven and cooking time may vary slightly.

Dairy-free Biscuits
2 cups + about 2 tablespoons all-purpose flour (if needed) Shake and then level off with a knife.
1 tablespoon + 1/2 teaspoon baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 cup shortening
2/3 cup rice/soy milk

Combine the dry ingredients. Using a pastry blender (or two knives), cut in shortening until it resembles coarse crumbs. Add milk. Mix until combined. Knead until the dough holds together. Roll out dough to about 1/3 to 1/2 inch thick. If needed, pat some flour on both sides of the rolled out dough. Cut with a 2 1/2 inch round biscuit (or cookie) cutter (or you can use different shapes cookie cutters). Place biscuits on a baking sheet. Bake in a 425 degree F. oven for 10 to 12 minutes or until slightly golden brown on top. Makes about 12 biscuits (depending on the size of the cookie cutter).

Dairy-free Dessert Cinnamon Biscuits
Follow the above recipe except add 3 tablespoons sugar, 1/2 teaspoon of ground cinnamon, and raisins (if desired). You can omit the cinnamon and sprinkle cinnamon sugar on top of the unbaked dough. You can drizzle some thin powdered sugar icing on the biscuits. Use different colors for specific holidays.

Copyright © 2001-2002 Barbara Pratt. All rights reserved.

Cherry Muffins
3 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
4 teaspoons baking powder
1/4 cup water or milk (rice, soy, or cow's)
1/4 cup cooking oil
2 eggs
1 (21 ounce) can cherry pie filling or topping

Grease muffin tins. In a large mixing bowl, combine flour, sugar, salt, and baking powder. Add water or milk, oil, eggs, and cherry pie filling. With a mixer, mix until everything is combined. Fill muffin tins about 2/3. Bake in a 400 degree F. oven for about 20 minutes. If using non-stick pan, lower the temperature to 375 degree F. oven and cooking time may vary slightly. This makes 24 to 30 medium sized muffins.

Dairy-free Spice Crepes
1 1/2 cups rice/soy milk (Other types of milk can be used.)
1 cup all-purpose flour
2 eggs
2 tablespoon cooking oil
1/4 cup sugar
1/4 teaspoon ground cinnamon, nutmeg, allspice, etc.

Note: The crepes won't stick to the pan because of the extra oil.

In a bowl, add the eggs, oil, sugar, and spice. Mix using an electric beater. Add half of the milk. Add the flour. Mix. Slowly add the rest of the milk and mix with a spoon. Place a non-stick pan that is 6" or 9 1/2" on the stove that is between the temperature of low to medium (adjust the heat as needed). Spread the batter until it thinly covers the bottom of the pan. Lift and tilt the skillet until the batter spreads. Return to heat and brown on only one side. (It is usually done if the sides are slightly brown.) Turn the pan over a paper towel or plate (use a spatula if needed to remove the crepes). Repeat. Makes about 18 crepes using a 6" skillet or 11-12 crepes made from a 9 1/2" skillet. You can roll them up and eat them plain, with fruit, fruit filling, preserves, or spread some chocolate syrup or other syrup on them.

Pineapple Bread
3 1/4 cups all-purpose flour
3 teaspoons ground cinnamon or other spice *(You can reduce the amount of spice.)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups sugar
1/4 cup cooking oil
1/4 cup rice/soy, etc. milk
2 eggs
1-20 ounce can crushed pineapple

In a mixing bowl, combine all the dry ingredients. Add the remaining ingredients. Mix with an electric mixer until combined. Pour into 2-8x4x2 inch greased loaf pans. Bake in a 350 degree oven for 55 to 60 minutes or until toothpick comes out clean. Cool for 10 minutes on a wire rack. Remove bread from the pans and let cool completely. Slice, wrap, and store. Makes 2 loaves.

Dairy-free Pancakes

1 cup + 2 tablespoons all-purpose flour
1-3 tablespoons sugar
2 1/2 teaspoons baking powder
1 cup rice (soy) milk
3 tablespoons cooking oil
1 beaten large egg
Homemade Maple Syrup or preserves, jam, or jelly (optional)

Combine the dry ingredients. In a separate bowl, combine the milk, oil, and egg. Place with the dry ingredients. Mix until combined. Pour about 1/4 cup batter (or less for small pancakes) on a preheated about 325 degree F. griddle or skillet. Turn when there are lots of bubbles (or brown on the bottom). Turn over until slightly brown on the other side. Makes 12-15 big pancakes.

Dairy-free Fluffy Pancakes

1 cup + 2 tablespoons all-purpose flour
1-3 tablespoons sugar
2 1/2 teaspoons baking powder
1 cup rice/soy milk
2 tablespoons cooking oil
1 separated large egg
Homemade Maple Syrup or preserves, jam, or jelly (optional)

Separate egg whites; whip until firm. Combine the milk, egg yolk, and oil. Combine the dry ingredients in a separate bowl. Add all the ingredients to egg whites. Add milk mixture. Mix by hand. Preheat griddle or skillet and cook at about 325 degrees F. Turn when there are lots of bubbles (or brown on the bottom). Turn over until slightly brown on the other side. Makes 12-15 big pancakes.

Applesauce / Pear / etc. Spice Pancakes
Follow the basic pancake recipe except add 1/4 teaspoon ground cinnamon, nutmeg, or allspice with the dry ingredients, add 1/4 cup applesauce, and 3/4 cup milk. Use a lower temperature for the griddle. You don't need to use syrup on these pancakes.

Spice Pancakes
Follow the basic pancake recipe except add 1/4 teaspoon ground cinnamon or nutmeg and use brown sugar instead of white sugar. Add with the dry ingredients. You don't need to use syrup on these pancakes.

Colorful Pancakes
Follow the basic pancake recipe. Add some food coloring. If you want another flavored pancake, omit the vanilla and use about 1/8 teaspoon of orange extract or 1 tablespoon lemon juice, etc. to the recipe.

Cocoa Pancakes
Follow the basic pancake recipe except add 1 1/2 tablespoons of cocoa powder to the dry ingredients and use 1/2 teaspoon vanilla to the liquid ingredients.

Quick Pretzels, Sweet Spice Pretzels, Rolls, Cinnamon Rolls, and Breadsticks (Dairy-Free & Egg-Free)
Pretzels
3 cups all-purpose flour (Shake and level flour off with a knife.)
2 1/4 teaspoons instant (quick) yeast
1/2 teaspoon salt
1 cup + 3 tablespoon water or rice/soy milk (or other milk) (You can use a mixture of the milk and water.)
4 tablespoons cooking oil
2 1/2 tablespoons sugar

In a mixing bowl, with a mixing spoon, mix together 2 cups flour, undissolved yeast, sugar, and salt. Add the warmed water and/or milk (120 to 130 degrees F.) and oil to the flour mixture. Mix until combined. Knead for about 6 to 8 minutes. Cover and let rest for about 10 minutes. Take a small ball of dough and roll into ropes/snakes. (For children, let them make them into into letters or other things. Place on a slightly greased 18x13 inch baking sheet. (You can let rise for about 30 minutes or until nearly doubled.) Bake in a preheated 375 degree F. oven for about 15 to 17 minutes or until tops are slightly brown (or they should sound hollow when tapped).

Note: If you like, you can brush some water on the pretzel dough and sprinkle some course salt on them.

Honey Pretzels
Follow the above recipe. Omit the sugar. Use 2 tablespoons less of milk or water. Place about 2 tablespoons of honey in with the milk and/or water (when you heat it up).

Sweet Spice Pretzels & Spice Raisin Pretzels
Use the pretzel recipe except add 1 teaspoon of ground cinnamon, nutmeg, allspice, etc. to the dry ingredients and use 1/3 cup sugar. Bake in a 375 degree F. oven for about 15-17 minutes or until the bottoms are slightly brown (or they feel hollow). Add some raisins to the dough if you like.

Spice Twists
Use the above directions except braid three short ropes/snakes. Pinch the ends together to make them stay together. If you like, spread thin powdered sugar icing on the twists.

Rolls and Breadsticks
Follow the above recipe. Shape into rolls or breadsticks. Place on a slightly greased 18x13 inch baking sheet. Cover and let rise for about 30 minutes. Bake in a 375 degree F. oven for about 15-17 minutes or until the bottoms are slightly brown.

Cinnamon / Spice Rolls
In a mixing bowl, mix together 2 cups flour, undissolved yeast, sugar, and salt. Add the warmed water and/or milk (120 to 130 degrees F.) and oil to the flour mixture. Mix with a spoon until combined. Add 1 more cup of flour. Mix until combined. Knead for about 6 to 8 minutes. Divide dough in half. Let rest for 10 minutes. Roll the dough out into a 12x8-inch rectangles. Mix together 1/4 cup sugar and 1 teaspoon cinnamon (or other spice). On each rectangle, place about 1 1/2 tablespoons of melted margarine or 3/4 tablespoon margarine spread. Roll dough. (If you want smaller rolls, stretch the dough out some.) Slice with a piece of thread or cut witha sharp knife into 12-16 pieces (or more for smaller rolls). Place on a slightly greased 18x13-inch baking sheet. Cover and let rise in a warm place for about 30 minutes or until almost doubled. Bake in a preheated oven for about 15 to 20 minutes or until rolls are slightly brown on the bottom (or they should sound hollow when tapped). Spread thin powdered sugar icing on the rolls.

Dairy-free Sopaipillas
1/4 teaspoon salt (optional)
1 tablespoon baking powder
2 1/2 cups + all-purpose flour
1 cup rice/soy milk or water
or 1/2 cup rice/soy milk and 1/2 cup water
2 tablespoons sugar
Cooking oil for frying

Mix the the dry ingredients and then add water and/or milk. Mix and knead a little until dough forms a ball. Roll out dough using a rolling pin. Form into shapes using a knife or a cookie cutter. Fry in a preheated 425 degree F. oil until slightly brown on one side and then turn over. Place on paper towels and let it soak up the excess oil. Serve with honey, top with white sugar or powdered sugar, or use with Dairy-free Navajo Tacos.

Sopaipillas 1

Yummy Spiced Muffins (Dairy-Free)

Spiced Muffins
1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon (or 1 teaspoon cinnamon and omit the nutmeg)
1/4 teaspoon nutmeg (optional if using more cinnamon or you can use all nutmeg if you are allergic to cinnamon)
3/4 cup + 2 tablespoons rice/soy milk/juice
1/4 cup cooking oil
1 egg

Grease, twelve 2 1/2 inch muffin cups, or use paper bake cups. Combine all the dry ingredients. Add milk (and/or water), and oil to dry mixture. Add eggs. Mix until combined. Use a 1/4 cup measuring cup or large spoon and fill prepared muffin tins about 2/3 filled. Bake in a 400 degree F. oven for about 20 minutes or until the tops are lightly brown. (If using non-stick pan, decrease the temperature to 375 degree F. oven and cooking time may vary slightly). Makes 12 large muffins.

Spiced Applesauce Muffins
Follow the muffin recipe except omit the liquid and use just over 1 cup of applesauce. If you want, you can use 1/4 cup sugar and 1/4 cup acceptable brown sugar or 1/2 cup sugar and 1/2 tablespoon light molasses.

Spiced Blueberry Muffins
Follow the muffin recipe except add 1 cup fresh or frozen blueberries.

Note: If your children do not like whole big blueberries, use an electric mixer and mix until blueberries are broken up. (The dough will be purple if they are large blueberries.)

Spiced Peach Muffins
Option 1: Follow the muffin recipe except add 1 cup diced peaches (fresh, frozen or canned).

Option 2: Follow the muffin recipe, except omit the liquid and use just over 1 cup of blended drained canned or bottled peaches. (When you double this recipe, it takes an entire can of a 29 ounce can of peaches.)

Spiced Zucchini Muffins
Follow the muffin recipe except add 1 cup of grated zucchini.

Cinnamon Muffins
Follow the muffin recipe except use 1 teaspoon cinnamon and omit the nutmeg.

Copyright © 2001-2003 Barbara Pratt. All rights reserved.

Dairy-Free and Egg-Free White Bread and Honey White Bread (Quick Rising)

Dairy-free White Bread #1
About 6 cups all-purpose flour
2 packages (4 1/2 teaspoons) instant (or quick-RapidRise) yeast
1 teaspoon salt
2 1/4 cups total of: rice/soy milk or water
or use the following:
1 1/2 cups liquid milk
3/4 cup water
2 tablespoon milk or water
1/4 cup sugar
8 tablespoons cooking oil

In a mixing bowl, combine 3 cups flour, salt, undissolved yeast, and sugar. Heat milk and/or water until warm (120 to 130 degrees F.). Add heated liquid mixture and oil to flour mixture and mix with a spoon until combined. Add 1 cup of flour at a time. Knead for 6 to 8 minutes until smooth and elastic. Divide dough in half. Cover and let rest for about 10 minutes. (If the dough way to sticky to handle, add a little bit of flour.) Make a loaf shape and tuck edges underneath. Place loaves in 2 slightly greased or sprayed loaf pans. Cover and let rise in a warm place for about 40 minutes or until nearly doubled. Bake in a preheated 375 degree F. oven for about 25 to 35 minutes until loaves are brown (but not overbrowned). (It should sound hollow when tapped.) Remove from loaf pans immediately and let cool on a wire rack. Makes 2 loaves.

Copyright © 2002- 2003 Barbara Pratt. All rights reserved.

Dairy-free Honey White Bread
Follow the above recipe. Omit the sugar. Use 2 cups milk or water. Place about 4 tablespoons of honey in with the milk and/or water (after it has been heated).

Dairy-free White Bread #2

About 5 3/4 cups all-purpose flour
2 packages (4 1/2 teaspoons) instant (or quick-RapidRise) yeast
1 teaspoon salt
2 1/4 cups total of: rice/soy milk or water
or use the following:
1 1/4 cups liquid rice/soy milk (or 1 1/2 cups)
1 cups water (or 3/4 cup)
1/4 cup sugar
3 tablespoons shortening

In a mixing bowl, combine 3 cups flour, salt, and undissolved yeast. Heat milk and/or water, sugar, and shortening until warm (120 to 130 degrees F.). Add heated liquid mixture to flour mixture and mix with a spoon until combined. Add 1 cup of flour at a time (3/4 cup the last time) and mix. Knead for 6 to 8 minutes until smooth and elastic. Divide dough in half. Cover and let rest for about 10 minutes. (If the dough way to sticky to handle, add a little bit of flour.) Make a loaf shape and tuck edges underneath. Place loaves in 2 slightly greased or sprayed loaf pans. Cover and let rise in a warm place for about 40 minutes or until nearly doubled. Bake in a preheated 375 degree F. oven for about 25 to 35 minutes until loaves are brown (but not overbrowned). (It should sound hollow when tapped.) Remove from loaf pans immediately and let cool on a wire rack. Makes 2 loaves.