Ingredients
Scale
- 1 1/4 c brown rice flour
- 1 1/4 c tapioca flour
- 1/2 c sorghum flour
- 2 Tbsp sugar (or 1 Tbsp fructose)
- 1 Tbsp xanthan gum (or psyllium husk powder, chia or flax seed meal)
- 1 Tbsp dry yeast
- 1 tsp salt
- 1 1/3 c milk (rice milk is what I use), warmed
- 1 large egg
- 2 Tbsp olive oil
- 1 tsp apple cider vinegar
- (For herb bread, add 1/2 head roasted garlic, 2 Tbsp parsley, 1 Tbsp dill, 1 Tbsp caraway)
Instructions
- Combine all dry ingredients in the bowl of a stand mixer with paddle attachment
- Combine warmed milk, egg, oil, and vinegar, stirring well
- Add wet ingredients to the dry ones, then scrape down the bowl
- Mix on high speed for 3 minutes – dough will be smooth, sticky, and stringy
- (If making herb bread, add garlic and herbs for the final 30 seconds of mixing)
- Scoop dough into well-greased bread pan, smoothing the top with a rubber spatula dipped in cold water
- Brush the top with olive oil, and let rise for about 30 minutes in a warm place (the oven with only the light on works)
- Bake in preheated 350 degree oven for 1 hour
- Turn out onto cooling rack, cover with a towel, and allow to cool completely before slicing
- Prep Time: 40 mins
- Cook Time: 1 hour
