(No gluten, corn or dairy)
- ½ cup potato flour (very important – don’t substitute – this is part of what makes the bread ‘rise’)
- 2 ½ cups sorghum flour
- 1 ¼ cup brown rice flour
- 2/3 cup tapioca starch flour
- 1/3 cup teff flour (can also use garbanzo / fava flour)
- 1/3 cup quinoa flour (can also use amaranth flour)
- ¾ cup flax seed (can be ground in a coffee bean grinder to make it more digestible)
- 2 tablespoons arrowroot flour
- 3 tablespoons guar gum
- 3 tablespoons yeast
- 3 teaspoons salt
- 2 teaspoons cinnamon
- 1 cup raisins
- 4 eggs
- 2 egg whites
- 2 cups HOT water
- 6 tablespoons grapeseed oil
- 2/3 cup liquid honey
- 2 teaspoons apple cider vinegar
In a large bowl, combine flours, ground seeds, guar gum, yeast, salt and raisins/cinnamon if using. Mix well and set aside.
Preheat the oven to 170 F. Once the 170 F heat is reached, turn off the heat and leave the oven door open a crack while mixing the wet ingredients (next step).
In a separate bowl, using a heavy-duty electric mixer (I use a Kitchen Aid stand mixer) beat eggs, egg whites, and hot water until mix is very frothy. Then add oil, honey and vinegar until well blended. With the mixer on its lowest speed (with a ‘dough hook’ attachment), slowly add the dry ingredients. Mix on lowest speed ingredients are well combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes (still with the dough hook attachment).
Take the dough out of the mixing bowl and knead for a few minutes. Shape into loaves. Place into two loaf pans. Place the loaf pans in the preheated oven. Close the oven door.
Let rise for 45-60 minutes, or until dough has risen to the top of the pan. This is a sensitive time for the bread. Any loud stomping on the floor, banging of doors etc., can cause the bread rising to cease.
Once the dough has risen sufficiently, turn on the oven to 350 degrees F. Bake for 35-45 minutes or until loaf sounds hollow when tapped on bottom. Remove from the pan and place back in oven to bake for 5-10 more minutes. Remove from oven and let cool completely on a rack.
Makes two loaves.
Note: When I am measuring off the dry ingredients, I sometimes make a double batch – one batch in one bowl, a second batch in a second bowl. I put together all the dry ingredients except the yeast. I then place the dry ingredients in a plastic bag and place it in the fridge. That way, it takes less time to make two loaves at a later time (e.g. mid-week when I’m pressed for time).