In a medium sized bowl:
Mix 1 packet rapid dry yeast
or 2 1/4 teaspoonswith 1 1/4 cups warm water (not hot)
and 1 tablespoon sugar
In a large bowl:
whisk together your dry ingredients and set aside:
1 1/2 cups sorghum flour
1 cup tapioca starch or potato starch
(not potato flour!)1/2 cup GF oat flour
(I grind gluten free oats in a spice mill)2 teaspoons xanthan gum
1/ 1/4 teaspoons salt
In another medium sized bowl:
Mix until frothy:
3 tablespoons extra virgin olive oil
1/2 teaspoon vinegar
2 eggs
Add the bubbly yeast mixture to the egg mixture and then mix into the dry ingredients.
Mix together with a fork for about 90 seconds until well blended
The dough will look closer to a muffin batter than bread dough, soft, but not cake batter wet.
move dough to a bread pan sprayed with Pam and allow to rise in a warm place until it doubles
move dough to a bread pan sprayed with Pam and allow to rise in a warm place until it doubles
Bake in a preheated 350 degree F /177 degrees Celsius for 40 minutes.
This bread is just as wonderful three days later <3. Store in an airtight container.
adapted from a recipe by the gluten free goddess :)
Grind this bread after toasting to make gluten free stuffing :)
Love your recipe. I bake also. I cut the bread in cubes, sprinkle spices and spray with olive oil, bake until browned to make croutons
ReplyDelete