Gluten Free Tastes so Good Bread

12:48 PM Reshae Vickery 1 Comments

Gluten Free Tastes so Good Bread
Soft, moist, and fluffy texture.

Ingredients and Directions:
1  1/2 cups sorghum flour
1 cup tapioca starch
1/2 cup GF oat flour (GF millet flour can be used in place)
2 teaspoons Xanthan gum
1  1/2 teaspoons fine sea salt

Mix above ingredients in large mixing bowl and set aside.

1 packet rapid dry yeast or 2 1/4 teaspoons
1  cups warm water (at 110 to 115ºF)
1 teaspoon honey- or raw agave nectar

Mix yeast, water & honey in small separate bowl, let sit until it gets frothy 

1 tablespoon honey- or raw maple syrup
3 tablespoons extra virgin olive oil
1 teaspoon lemon juice
2 organic free-range eggs, beaten

Add the yeast mix to the dry ingredients; add the olive oil, remaining honey/maple syrup, lemon and eggs; beat until a smooth batter forms. 

Note: Add up to 1/4 cup more water if you need, just to make sure batter has a muffin batter consistency rather than a dough texture.

Use a rubber spatula to scrape batter into large bread pan. Place the pan in a warm draft free spot. Allow the dough to rise 45 to 50 minutes.

Preheat your oven to 350ºF.

Bake loaf  45 to 55 minutes, higher altitudes may need to add 10 -15 minutes.

Cool on a wire rack.

Optional: Halfway through baking time; remove loaf gently, lightly brush on salted butter and gently add parchment paper, then aluminum foil over it, bake 20 minutes longer than suggested time above to ensure center of loaf has baked through.  Tastes so good.