Want a bread to mimic traditional bread, without all the allergens? Then this one is for you!
- 1 1/2 cups millet flour (or – I USED GF OAT FLOUR)
- 1/2 cup teff flour
- 1 cup sorghum flour
- 1 cup cornstarch (or double the potato starch if you can’t eat corn)
- 1 cup potato starch
- 1 cup tapioca flour
- 4 tsp xanthan gum
- 1 Tbsp salt
- 1/2 cup sugar
- 2 Tbsp active dry yeast (not rapid rise)
- 4 tsp olive oil
- 3 1/4 cup warm water (not hot)
- In a large mixing bowl, combine the first set of ingredients.
- Add in olive oil and warm water.
- Mix together using your stand mixer with the paddle attachment,. The bread dough will be more like a sticky cake batter .
- For the best rising: While mixing the bread, create a proofing box from your microwave. Microwave a small mug with water approx 3 min. Leave the water in the microwave. Pour the bread dough into two nonstick or well-greased pans. Tuck the loaves into the microwave with the water—the container of water should not be touching the pans. Allow to rise until batter extends a bit over the top of the pans–generally 30-40 minutes.
- Bake at 400 degrees for 10 minutes. Remove loaf pans from oven and lightly cover with aluminum foil. Return to oven and bake for an additional 35-45 minutes, depending on your oven. (You can double check by using a toothpick inserted in the center to see if it comes out clean .)
- Once it is done baking, remove from oven and allow to cool. It will slice best when cooled. If you won’t be eating it within 2 days, after it’s cooled, slice it, wrap it in a couple of layers of plastic wrap, and freeze it. Never refrigerate this or other bread—it will get dry and hard if you do. If you leave the bread on the counter (wrapped), it will be good for all purposes for a couple of days. After that, it will be best used for bread pudding, French toast, croutons, etc.
- Category: Bread