Delicious Gluten-Free Bread Recipe

By awright0511

Ingredients

• 1 cup sorghum flour
• 1 cup potato starch (not potato flour!)
• 1/2 cup millet flour
• 2 teaspoons xanthan gum
• 1 / 1/4 teaspoons fine sea salt
• 1 packet rapid dry yeast or 2 1/4 teaspoons
• 1 1/4 cup warm water (at 110 to 115 degrees F)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon honey- or raw agave nectar to keep it vegan
• 1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)
• 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy

Preparation

Step 1

Follow the instructions for whisking together the dry ingredients.

Proof the yeast in the warm water (110 to 115 degrees F) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).

Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or egg); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like muffin batter than wheat based bread dough -- it is not as thin as cake batter, though.

Scrape the dough into a ceramic loaf pan (or use a 7 to 8-inch round cake pan for rustic ciabatta style bread) and smooth evenly (I use wet fingers). Top with sesame seeds. Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely -- from 45 to 50 minutes.

Preheat your oven to 350 degrees F.

When the oven comes to temperature bake the risen bread until it sounds hollow when thumped -- about 45 minutes to 55 minutes, and even up to 65 minutes if you're at higher altitude. Lower style round pan loaves will bake quicker -- at 30 to 40 minutes, usually.

If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350 degrees F for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool on a wire rack