The World's Best Gluten-Free Bread Dough

By nnlester

Ingredients

• 2 cups organic brown rice flour
• 1.5 cups sorghum flour
• 2 cups organic tapioca starch
• 1 cup organic potato starch
• 2 tbsp active dry yeastslightly rounded
• 1 tbsp sea salt (real salt)heaping
• 2 tbsp xanthan gum
• 3 cups warm waterroughly 90 degrees
• 4 large eggs
• 1/3 cup avocado oil
• 2 tbsp honey

Details

Servings 1
Adapted from healthstartsinthekitchen.com

Preparation

Step 1

In a large bowl, combine dry ingredients. Mix well using a whisk.

Combine liquid ingredients in a 14 cup food processor fitted with dough blade or a heavy duty electric mixer fitted with a paddle.

Working in batches, gradually add dry ingredients into the liquid, until well incorporated. The 'dough' will be thinner than a traditional wheat-containing dough, more closely resembling a thick batter.

Transfer dough to a 1 gallon glass canister (with non-airtight lid) or other similar vessel. Allow the dough to rest at room temperature for 2 hours or until it doubles/fills the 1 gallon canister.

The dough can be used immediately after resting or it can be refrigerated (in a non-airtight container) to be used in the next 7 days.