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Amish Friendship Bread

It took me three tries to get this Amish Friendship Bread right. The first try the flavor was good, but the texture was off. Second try was better, but not quite there yet. The third try was perfect with the use of whipped aquafaba. No one can tell that it is gluten-free and vegan. It is perfect.

Here are a couple of notes before you get started.

  • Do not refrigerate
  • If air forms in the bag, let it out
  • It is normal for the batter to bubble and ferment
  • Do not use metal bowl or spoon for beating or mixing

Amish Friendship Bread Starter

  • 2 1/4 t yeast
  • 1/4 c warm water
  • 1 c 1to1 GF Baking Flour (Bob’s Red Mill)
  • 1 c organic sugar
  • 1 c plant milk (I used unsweetened coconut milk)

Combine all the ingredients into a gallon size ziplock bag. Squeeze bag several time throughout the day to mix together. This will count as day 1.

Days 2-5 all you have to do is squeeze the ziplock bag a couple of times a day.

Day 6 Add 1 cup flour, 1 cup organic sugar and 1 cup plant milk. Squeeze the bag several times a day to mix together.

Day 7-9 Squeeze the bag several times throughout the day.

Day 10 In a large bowl (remember – not metal) combine the batter with 1 cup flour, cup sugar and 1 cup of plant milk. Pour 1 cup of starter in four one-gallon ziplock bags. (1 cup in each bag). give one bag to 4 friends with a copy of the instructions.

Now it’s time to bake some bread.

Line a 4 1/2 x 9 1/2 loaf pan with parchment paper. Spray the parchment paper with cooking spray.

Preheat oven to 325 degrees.

Wet ingredients:

  • 1 c starter
  • 1/2 c applesauce
  • 1/2 c oil
  • 2 t pure vanilla extract
  • 2/3 c plant milk

Combine all of the wet ingredients into a large bowl. Remember – Do not use a metal bowl or spoon. It will ruin the starter. Set aside.

Dry Ingredients:

  • 1 c GF 1to1 Baking Flour Blend (Bob’s Red Mill)
  • 2/3 c brown rice flour
  • 2/3 c sorghum flour
  • 1/3 c arrowroot
  • 1/2 c organic sugar
  • 1/2 c organic brown sugar
  • 1 1/4 t xanthan gum
  • 1 T baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 2 t cinnamon

Combine all of the dry ingredients into a large bowl (non-metal). Whisk together all the dry ingredients until they are well incorporated. Set aside.

Aquafaba Whip:

  • 3 t Aquafaba
  • 1/2 t Cream of Tartar

Note: Aquafaba is the liquid from canned garbanzo/chickpea beans. Make sure you shake the can before you drain the liquid into a container. Shaking the can makes sure the proteins are evenly distributed in the aquafaba.

Note: I found using a hand held mixer works better than using a stand mixer. You are able to whip all of the liquid this way.

Whip the aquafaba until light, airy and shiny. It is like you were whipping egg whites. Set aside.

Topping:

  • 1 tsp cinnamon
  • 2 T organic sugar

In a small bowl whisk together the cinnamon and sugar. Set aside.

Add the wet ingredients to the dry ingredients. Stir with a silicone or wooden spoon until the dry and wet ingredients are completely combined.

Fold in the Aquafaba whip into the batter by thirds.

Spoon batter into the prepared loaf pan. Sprinkle the topping onto the batter.

Bake for 1 hour and 15 minutes. Let cool in loaf pan for about 30 minutes and then continue to cool on a baking rack. Do not cut until completely cooled.