Recipe by thejoybird
I combined the best aspects of different recipes I've tried, and this outshines them all. With a french bread kind of flavor and dense chewiness, like sourdough, this bread would be great for just about anything. I even used the dough to make pizza crust for my father-in-law, he just about cried.
Top Review by bellamom1
I made this bread for my daughter, who is sensitive to gluten as well as rice and tapioca. This is the first bread she's had in over a year, and she loved it. The dough is wet (more of a batter), but it rises well (to more than double its size on my oven's bread proofing setting). It bakes into a soft loaf with a firm, but not hard, crust. The taste and texture is fantastic for a gluten free bread, not dense or crumbly. It slices well with a machine (probably with a knife as well). I made my loaf using regular psyllium husk, not the powder. I'd highly recommend trying this.
- 1 1⁄4 cups cornstarch
- 1⁄2 cup potato starch
- 1⁄2 cup sorghum flour
- 1⁄4 cup flax seed meal
- 2 teaspoons xanthan gum
- 2 tablespoons psyllium husks (powder)
- 2 1⁄4 teaspoons instant yeast
- 1 teaspoon salt
- 2 eggs (or egg substitute)
- 2 egg whites
- 1 cup water
- 2 tablespoons oil (I used veggie oil)
- 2 tablespoons honey
- 2 teaspoons vinegar (I used apple cider)
Directions See How It's Made
- Combine ALL dry ingredients.
- In the mixer, combine wet ingredients,.
- Add the dry ingredients.
- Scrape the sides, and mix on medium for 4-5 minutes.
- Pour into 9x5 pan, using oiled fingers, smooth out top of dough.
- Let rise (took about 80 minutes). I let it rise in a turned off oven.
- Bake at 350F for about 40 minutes.
- Remove from pan, cool, and slice. (I didn't wait for it to cool and it turned out fine).