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Dairy free butter can worsen reflux in some people, but the small amount in this recipe (~1 1/2 teaspoons per serving) is likely tolerated by many with GERD.
Dairy free butter can worsen reflux in some people, but the small amount in this recipe (~1 1/2 teaspoons per serving) is likely tolerated by many with GERD.
Warm the oat milk in a small saucepan over low heat until it reaches 105–110°F (40–43°C) — warm to the touch but not hot. Pour into the bowl of a stand mixer, sprinkle in the yeast and 1 teaspoon of the sugar, and stir gently. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty.
Add the remaining sugar, the melted dairy free butter, and the egg to the yeast mixture and whisk briefly to combine.
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