- 1
- 40 mins
- 65 mins
Ingredients
- 3/4 c. sorghum flour
- 3/4 c. superfine brown rice flour
- 3/4 c. arrowroot starch
- 3/4 c. tapioca starch
- 1 Tbs. xanathan gum
- 4 1/2 tsp. rapid rise yeast
- 1 1/4 c. warm water (110-130 degrees)
- 2 Tbs. flax meal + 6 Tbs. warm water (Alternately use two eggs. If you use eggs, also add 1 Tbs. flax meal)
- 3 Tbs. olive oil
- 1 tsp. salt
- 1 tsp. Italian seasoning (I use the Italian seasoning when I know I'm going to cut up leftover bread up for croutons)
Preparation
Step 1
Preheat oven to 375 degrees.
Combine wet ingredients and set aside.
In a stand mixer, combine all dry ingredients. Add wet ingredients at one time.
Once liquids have been incorporated, turn mixer on to medium high and let beat 3-5 minutes.
Using a greased ice cream scoop, scoop dough and place on a greased cookie sheet. (it'll be very sticky--sometimes it helps to use olive oil or nonstick spray on the scoop).
Let rise in a warm place away from drafts for 20-30 minutes.
Bake 375 for 25-30 minutes or until golden brown and they make a "thump" noise when you tap the bottom.
Note: if you intend to make a loaf of bread, spoon into a loaf pan and let rise for about 30-40 minutes, then bake for about an hour; cover the top with foil if it starts to get too brown.