Whole Grain Gluten-Free Bread Recipe

By tinathorn

Ingredients

• 1 package rapid dry yeast (2 1/2 teaspoons)
• 1/2 cup warm water (115 degrees F)
• 1 tablespoon buckwheat honey
• 3/4 cup sorghum flour or brown rice flour
• 3/4 cup almond meal/flour
• 1/2 cup millet flour or GF certified oat flour
• 1/2 cup buckwheat flour
• 1/4 cup quinoa flakes
• 2 tablespoons coconut flour
• 1 teaspoon xanthan gum
• 1 teaspoon fine sea salt
• 1/4 cup olive oil
• 3 organic free-range eggs, beaten
• 1/3 to 1/2 cup warm water
• Read more: http://glutenfreegoddess.blogspot.com/2011/05/whole-grain-gluten-free-bread_17.html#ixzz2UXikrunx

Preparation

Step 1

Proof the yeast: Sprinkle the yeast into one half cup warm water and stir in the honey. Set aside to let the yeast get happy.

In a large mixing bowl whisk together the dry ingredients: brown rice flour, almond flour, millet flour, buckwheat flour, quinoa flakes, coconut flour, xanthan gum, and sea salt.

Make a well in the center and pour in the proofed yeast. Add the olive oil and eggs. Start beating it together. As you beat, add the 1/3 to 1/2 cup warm water a tablespoon at a time, until the batter is smooth, like a thick muffin batter. I used a half cup of warm water, but you may need less (or slightly more) depending upon humidity and altitude.