Y**Gluten Free Sandwich Bread
- 1 1/2 cups millet flour
- 1 1/2 cups oat flour (make sure you buy one that’s labeled gluten-free)
- 1/2 cup rice flour
- 1/2 cup tapioca starch
- 1/4 cup flax meal
- 2 tbsp egg replacer (can substitute corn starch)
- 2 tbsp xanthan gum
- 1/2 tsp baking soda
- 1 1/4 cups warm water
- 2 1/4 tsp of active dry yeast (1 packet)
- 1 cup almond milk mixed with 1 tsp vinegar
- 1 tbsp maple syrup (can substitute sugar)
- 1 1/2 tsp finely ground sea salt
- 2 tbsp olive oil
Adapted from holycowvegan.net
Add the yeast and maple syrup to the water and let stand until the yeast starts to bloom, about 5-10 minutes.
Mix the various flours together with the baking soda, flax meal, egg replacer, and xanthan gum. Whisk everything thoroughly to ensure it’s all mixed together.
Add the almond milk to the yeast-water mixture along with the flours and salt.
Mix using the paddle attachment on a stand mixer or by hand. Drizzle in the oil as you mix. Continue to mix for about 8 minutes or until everything’s well-incorporated and you have a fairly smooth-looking, batter-like dough.
Oil a standard 9 by 5 inch loaf pan. Pour the dough into the pan and, using a spatula, even out the top as best as you can.
Cover with a kitchen towel and let it rise in a warm place for 60-90 minutes or until the dough has domed around the top of the pan.
Preheat the oven to 350 degrees Fahrenheit and bake the bread for 55 minutes. Insert a thermometer in the middle at the end of baking– it should register at least 200 degrees.
Remove the loaf from the oven and let it stand on a rack until cool enough to handle, about 20 minutes. Remove from the loaf pan and continue cooling the bread on the rack.