- 1
- 20 mins
- 100 mins
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
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.