Gluten Free Bread recipe FINALLY found

I have struggled finding a gluten free bread recipe that doesn’t crumble, turn out like lead or taste like sand.  I have finally found one!

If you are gluten free, need a quick bread to mix up, this one is for you.  I didn’t have millet flour so used amaranth flour instead.  Turned out amazing as evidenced by the half loaf I consumed tonight!

My Delicious Gluten-Free Bread Recipe

Most gluten-free bread recipes rely on eggs for texture and rise. Not this one. This gluten-free bread is tender, crusty, vegan, dairy-free, rice-free, and egg-free.

First- whisk together your dry ingredients and set aside:

1 cup sorghum flour
1 cup potato starch
1/2 cup millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 tablespoon rapid dry yeast

You’ll need sesame seeds for the top; set aside for later. Or omit.

1 1/4 to 1 1/3 cup warm water (at 110 to 115 degrees F)
3-4 tablespoons extra virgin olive oil
2 tablespoons honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)
2 eggs

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.

Scrape the dough into a 1.5 pound loaf pan (or 7 to 8-inch round cake pan for ciabatta style) and smooth evenly (I use wet fingers). Top with sesame seeds. Loosely cover the pan and allow the dough to rise for 20 minutes in a warm spot.

Preheat your oven to 350 degrees F. When the oven comes to temperature bake the bread until it sounds hollow when thumped. This might be anywhere from 35 to 45 minutes, and even up to 60 minutes if you’re at higher altitude. Lower style round pan loaves will bake 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.