Gluten Free Bread Recipe (adapted from Gluten Free Goddess)

We're always looking for baked goods, you and me, my gluten free compadres. Lucky for us, there are a few good recipes out there that just need a little bit more tweaking!

Gluten Free Bread Recipe

Ingredients:

1 1/2 cups Sorghum flour
1 cup Potato Starch 
1/2 cup Oat flour
2 teaspoons Xanthan Gumor Corn Starch
1/ 1/4 teaspoons fine Sea Salt

1 packet Rapid Dry Yeast or 2 1/4 teaspoons
1 cup Warm Water (at 110 to 115ºF)  
2 tablespoons Coconut Oil
1 tablespoon Coconut Crystals
1/2 teaspoon Apple Cider Vinegar
2 Organic Free-range Eggs, beaten or 2 Flax Meal egg replacers

Directions:

1.      In a cup of warm water, add your packet of yeast and one teaspoon of coconut crystals then set aside. Yeast should begin frothing.

2.      Whisk together all of your dry ingredients (flours, xanthan gum, sea salt).

3.      Combine the remainder of your wet ingredients (coconut oil, apple cider vinegar, eggs) in another small bowl.

4.      Add yeast to flour mixture and combine.

5.      Add wet mixture to flour mixture and combine. The mixture is going to look more like a batter than dough; it will be sticky more like muffin batter!

6.      With wet fingers, push dough into a greased bread loaf pan and let rise for approximately 45-55 minutes in a warm place.

7.      Preheat oven to 350* and bake for 45-55 minutes. If you’re looking for a harder crust, remove the loaf from the pan after finished baking and then bake for an additional 10 minutes.

8.      To store in freezer, cut bread into slices and wrap each slice in a paper towel.

Makes one loaf.