Gluten Free Bread

By vdub

Ingredients

• Dry ingredients:
• 1 1/2 cups potato starch flour
• 1 cup sorghum flour
• 1/2 cup rice bran
• 1/2 cup almond flour
• 1/2 cup tapioca starch
• 1 teaspoon salt (My friend Christine suggested more salt – you decide.)
• 2 tablespoons baking powder (I use this gluten-free/corn-free brand.
• 1 1/4 teaspoons baking soda
• 2 teaspoons guar gum (If you can tolerate xanthan gum, Carol Fenster has concluded the perfect combination is equal parts of xanthan and guar gum.)
• Wet ingredients:
• 2 cups water
• 3 tablespoons olive oil
• 1 1/2 tablespoons blackstrap molasses
• 2 tablespoons apple cider vinegar
• Extra water as needed
• Toppings:
• Sesame Seeds

Details

Servings 1
Preparation time 20mins
Cooking time 100mins
Adapted from celiacchicks.com

Preparation

Step 1

- Preheat oven to 400 degrees

- Stir flours, starch, salt, gum, baking soda, and baking powder until well combined.

- Whisk together oil, 2 cups water, molasses, and apple cider vinegar in a small bowl.

- Add wet ingredients to dry and stir together just until thoroughly mixed, not too much.

- Pour mix into oiled bread pan. Sprinkle top of loaf with seeds, and lightly spray with oil.

– Cover bread pan with foil, and bake in preheated oven for 60 minutes. Remove foil, and bake another 10 minutes, or until top is brown. Test loaf with a skewer or knife to make sure it’s done.

- Cool in pan briefly, before turning out onto a wire rack to cool. For best results, store in the refrigerator and slice off pieces as you need it. After two days I like to slice up the bread, slip it into plastic freezer bag, and store in the freezer to use as needed.