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  • 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 tablespoons yeast
  • 1 tablespoon 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 tablespoons organic sugar


  1. Mix your flours, starches, ground nuts, together and set aside.
  2. Mix the water and yeast and set aside until yeast becomes bubbly.
  3. 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.
  4. Allow to cool to room temperature.  Add this mixture to the yeast mixture.
  5. Add the oil, eggs, salt, and sugar to the liquid ingredients.
  6. In your mixing bowl, add the flour mixture one cup at a time, mixing well after each addition.  In this recipe, the eggs, the quinoa flour, and nuts, add protein for the yeast to grow with, as well as sticking power.
  7. The flax or chia seed mixture and the eggs help to hold the dough together.
  8. The dough should be sticky, moist, and thick like muffin batter.  You don’t want it to be dry like wheaten doughs.  If it is not sticky, add a bit more water.  It will seem that the batter is too moist and you will be tempted to add more flour.
  9. Don’t do it yet.  Wait for the dough to rise.  It will absorb more of the liquid as it rises.
  10. Gluten free doughs are not kneaded in the same way that yeast breads are kneaded.  Cover your mixing bowl and let this rise for 2 hours in a cool to warm place (not too hot or you will kill the yeast), while you do something else.
  11. Once it’s doubled in bulk, stir it down.  Add another ½ cup of tapioca starch if it is still too lose to pick up.  This will only be necessary if you have a lot of humidity today, in your house.  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.
  12. 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.
  13. Slice the top of the loaves to prevent cracking.
  14. Allow to rise for 90 minutes (be patient and you will be rewarded).  They will spread widthwise more than high.  This is ok.  It’s the nature of gluten free baking.  They will still rise a little bit higher.
  15. 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.
  16. Remove from heat and place on wire cooling rack.  Cool to room temperature.

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