Gluten-Free Flax Bread

Name: Gluten-Free Flax Bread
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Yield: 1 loaf, 12-18 serving(s)
Ingredients: 1 1/4 cups gluten-free flour; 1/4 cup garfava flour; 1/2 cup potato starch; 1/4 cup cornstarch; 1/4 cup flax seed meal; 2 1/2 teaspoons xanthan gum; 2 teaspoons active dry yeast; 1 teaspoon salt; 2 eggs; 2 egg whites; 1 cup water or 1 cup milk; 2 tablespoons vegetable oil; 2 tablespoons honey; 2 teaspoons vinegar

(52)

Recipe by Laurie150

My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at http://laurie.ecrater.com

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READY IN: 2hrs 40mins

SERVES: 12-18

YIELD: 1 loaf

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₄

cups gluten-free flour
¹⁄₄

cup garfava flour
¹⁄₂

cup potato starch
¹⁄₄

cup cornstarch
¹⁄₄

cup flax seed meal
2 ¹⁄₂

teaspoons xanthan gum
2

teaspoons active dry yeast
1

teaspoon salt
2

eggs
2

egg whites
1

cup water or 1 cup milk
2

tablespoons vegetable oil
2

tablespoons honey
2

teaspoons vinegar

DIRECTIONS

Combine flours, flax, starches, gum, yeast, salt.
In the mixer, combine wet ingredients, then add the dry.
Scrape the sides, and mix on medium for 4-5 minutes.
Pour into 9x5 pan, and let rise to top of pan (took about 80 minutes). I always, always let it rise in a turned off oven.
Bake at 350F for about 40 minutes.
Remove from pan, cool, and slice.
*use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey.

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RECIPE MADE WITH LOVE BY

@Laurie150

Contributor

“My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at http://laurie.ecrater.com”