Gluten-free, corn-free DUMP AND BAKE bread. Takes about 10 minutes of work to get it done.

USE SAFE FOR YOU INGREDIENTS

Frittatas are done.  Had all the pans and stuff out, so thought I would make bread.  Dump and bake bread in the oven.

Today's recipe -
DRY:
10 cups 50% starches (sweet potato, potato, tapioca) 50% chickpea (besan) Flour
4 tablespoons baking powder (make your own for safety)
Salt to taste

WET:
16 oz sour cream (can use any somewhat greasy/milky sub)
1 cup oil
1 cup melted butter (or GHEE) (can use any oil or sub a liquid)
a couple cups of water (to thin it all out to thickness of thick pancake batter)
6 eggs (prob would work with some sort of egg-replacer, but you gotta have enough to puff up the stuff or you will end up with hockey pucks!)


step 1 - Mix dry.  (2 minutes to measure and mix)

Step 2 - Whisk eggs, add wet stuff, mix well. (3 minutes to break eggs, whisk and mix)

Step 3 - Pour wet into dry.  Stir until thoroughly mixed. (3 minutes)

Step 4 - Dump into 2 cake pans (greased) (1 minute).

Put into COLD OVEN (no preheating necessary).  Bake at 375 for 90 minutes.

Check after 60 minutes.  Done when thumps hollow and is cracked on top.