Description
A good starter gluten free loaf to try.
Ingredients
Scale
- 2 cups brown rice flour
- 1 cup quinoa flour
- 1 cups tapioca starch
- ½ cup coconut flour
- ½ cup ground nuts or sunflower seeds
- 2 tbsp yeast
- 1 tbsp salt
- ½ cup ground flax seed or ground chia seed
- 1 cup boiling water
- 1 1/2 cups warm water
- 4 eggs
- 1/3 cup coconut oil
- 2 tbsp organic sugar
Instructions
- Mix your flours, starches, ground nuts, together and set aside.
- Mix the water and yeast and set aside until yeast becomes bubbly.
- In a separate bowl combine ½ cup of ground flax or chia seeds.
- Mix in 1 cup of boiling water to the flax or chia. Beat well with a fork until the mixture becomes viscose. Keep beating for a minute longer.
- Cool to room temperature.
- Add this mixture to the yeast mixture.
- Add the oil, eggs, salt, and sugar to the liquid ingredients.
- In your mixing bowl, add the flour mixture one cup at a time, mixing well after each addition.
- The dough should be sticky, moist, and thick like muffin batter. If it is not sticky, add a bit more water. It will absorb more of the liquid as it rises.
- Cover your mixing bowl and let this rise for 2 hours in a cool to warm place.
- Once it’s doubled in bulk, stir it down. Add another ½ cup of tapioca starch if it is still too loose to pick up. This will only be necessary if you have a lot of humidity.
- To prepare your baking pan, take 3 pieces of parchment paper and tear them about 8 inches long. Fold them in half along the long edge. Greasing them is unnecessary.
- Take handfuls of your gluten free dough and lay them in the crease of the parchment paper.
- Wet your hands and smooth the top of the dough.
- Divide the dough into 3 loaves this way, putting an equal amount of dough on each piece of parchment paper.
- Slice the top of the loaves to prevent cracking.
- Allow to rise for 90 minutes (be patient and you will be rewarded).
- Preheat oven to 375F.
- Place bread in the oven and immediately turn the heat down to 350F.
- Bake for 30 minutes.
- Bottoms of loaves will be a golden brown.
- Remove from heat and place on wire cooling rack.
- Cool to room temperature.
Notes
Gluten -Free breads do not rise in the same manner as normal wheaten bread, they spread sidewise. The loaf will still lighten due to rising, so be patient when letting the laid-out loaves rise.
