Gluten Free Goat’s Milk Whey Bread

My new favorite bread....  Mountain Woman JournalsLiving traditionally as we do, I make a lot of breads and goodies.  I was making mozzarella cheese and found a recipe for making bread from the whey that is a by product of making the cheese.

Typically, I had been giving it to our chickens as an added nutritional boost, but when I found that I could used it in a bread  I was totally stoked…  I love being able to utilize everything and try to avoid wasting anything.  Not to mention this bread is now the best bread I have made…  Yummmmm….  ♥

Below I will provide my altered bread recipe, making it gluten free and dairy free.  I forgot to mention that the mozzarella cheese was being made from goats milk so my son can have the the goats milk on his gluten free and casein free diet.  WOOHOOO…  That is big money saving for me..   A little more work milking goats every morning and every night, but well worth it and the goats are very personable and a lot of fun.  Here is the original bread recipe that I found:

Gluten Free Goat’s Milk Whey Bread
Recipe Type: Bread, gluten free bread
Author: Tammy Trayer ~ – The Best Bread was the original recipe
  • 1/2 tbsp active dry yeast
  • 1/2 tsp sea salt
  • 2 tbsp raw sugar
  • 3 c whey from goats milk (or milk or water) – if using wheat flour use only 1 1/2 cups of whey
  • 3 3/4 c Better Batter gluten free flour
  1. Pour the warm whey in a bowl and add yeast, sugar, and salt. Stir and let the mixture proof for 5 minutes.
  2. Add flour and stir gently with a wooden spoon. When you can’t stir anymore, use your hands and work the remaining amount of flour into the dough. Add more or less as needed. The consistency should be doughy and smooth, not overly sticky.

Tammy is a Christian, freelance writer, author, radio show host, web designer, pioneer, homesteader, avid outdoorswoman, huntress, frugally self-sufficient Momma, homeschool teacher and advocate for one amazing young Mountain Boy with autism & aspergers, married to her best friend, her cowboy and Mountain Man of her dreams.
Her articles can be found in The New Pioneer, American Frontiersman, Self Reliance Illustrated, Survivor’s Edge, Personal and Home Defense, Prepare Magazine, The Backwoodsman and Cabin Life Magazine.
Be sure to listen to her weekly radio show here under Mountain Woman Radio above.

Please note: I reserve the right to delete comments that are offensive or off-topic.

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2 thoughts on “Gluten Free Goat’s Milk Whey Bread

  1. wow…a seemingly great bread….HOWEVER…..what is 1)the heat setting and 2) for how long? AND….anything else you might have accidentally omitted. Thanky thanky thanks. jerry v

    • Well Jerry, you totally called me on this one!! lol… I did accidently forget to add the information and you have also pointed out my first and only mistake in my cookbook as well!! You will want to bake this bread at 350 degrees and I will report back on the exact time. Gluten free breads take a LOT longer than your normal wheat breads because of the added liquids so I will be baking this bread and report back on the timing. I am wanting to say roughly 45 minutes, but I would much rather provide you with the exact time. SO I will update the recipe and also message you once again after the weekend. Thank you for calling me on this. Blessings to you and yours…. Tam