Prep 20 mins
Cook 2 hrs 10 mins
It is hard to believe that something as ordinary as a loaf of bread could nearly bring tears to my eyes - But that is what happened the other night when I sliced into the loaf of fresh-baked bread I had just pulled from the oven. I can't take full credit - It's based on a recipe by a woman named Laurie on the Celiac.com forums. But this is really some stellar bread - Hands down the best gluten-free bread I've had. It stays pliable and delicious without freezing or toasting. Don't skip out on the flaxseeds, they add nutrition and texture without too much "flaxy" taste.
- 118.29 ml brown rice flour
- 118.29 ml sorghum flour
- 59.14 ml amaranth flour
- 59.14 ml tapioca starch
- 59.14 ml cornstarch or 59.14 ml arrowroot
- 59.14 ml flax seed meal (ground flax seeds)
- 14.78 ml xanthan gum
- 9.85 ml active dry yeast
- 4.92 ml salt
- 2 eggs
- 2 additional egg whites
- 236.59 ml water, room temperature
- 29.58 ml vegetable oil
- 29.58 ml honey or 29.58 ml agave nectar
- 9.85 ml apple cider vinegar
- Preheat the oven to 200°F.
- Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.
- Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.
- Grease a 9x5" bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes. It should rise to the very top of the pan.
- Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
- This loaf does not need to be frozen, but if there are leftovers after a few days, place slices in airtight bags and freeze.
i have attempted this recipe now 4 times and it finally didn't fall!
I basically kept recipe same (subbed almond flour for sorghum) but i put it in a small loaf pan and actually baked it an extra 20 minutes until the toothpick came out clean.
the other 3 times i baked it, it fell (so disappointing!) and was not baked enough inside so i read online that the pan may be too large for the dough to fully bake inside if it rises really high (which mine always did).
i tried this recipe so many times bc even though the dough fell the other times it was still really tasty, so i am super pleased that i have figured out how to make it work here.
This bread is excellent! My 5 year-old & 8 year-old love it too!! I use my bread maching on light crust cycle. I make two versions 1 without egg whites for my son, I also reduce the amount of flax seed meal to 2 Tablespoons, add 1 Tablespoon more of veg. oil and honey each so it's nice and moist. The crust with the egg whites added is just like a fine bakery bread. Yum!! Thank you for a great recipe!
I use this recipe all the time-it is my all time favourite. Because i live at higher elevations, it tended to fall (as others have found), so I did some tweaking and added another 1/4 cup of flour. I found the amaranth flour overwhelmed the flavour, so I substituted either millet flour or Quinoa (1/2 cup rather than the 1/4 cup). I found this to take care of the falling bread. I also cook it 5 to 10 minutes longer (testing with a wooden skewer for wet clinging batter). Hope this helps.