Here is the bread recipe I promised. It’s gluten and yeast free, but the brown rice starter gives it a really nice flavor. It’s the first loaf of bread my husband has eaten just for the pleasure of eating bread. The brown rice starter takes a few days to make, but after that you can keep it in the fridge and it only needs to be fed every 2 weeks. It’s worth having around, because if you aren’t able to eat gluten or yeast you know how difficult it is to find a tasty bread.
2 cups gluten free flour
1 cup starch (either tapioca, cornstarch, potato starch or a combination of all three)
1/2 cup millet
3 1/2 tsp baking powder
1 tsp salt
3 tsp xanthan gum
2 T sugar
1/2 cup brown rice starter
2 eggs, room temperature
2 T flax seed meal
1 1/4 cup water
2 T olive oil
Preheat the oven to 425 degrees.
Put a roasting pan on the bottom rack and fill it with water so it will steam the bread while it bakes.
Wisk the dry ingredients together in a large bowl. Combine the wet ingredients together in a separate bowl. If you are substituting honey for sugar than mix the honey with the wet ingredients.
Combine the wet and dry ingredients together with a spatula
Quickly pour the dough in a prepared bread pan. I prefer my cast iron bread pan and I let that preheat with the oven.
Smooth the top with a wet spatula and then cut a small line down the middle of the loaf. If you skip that step your bread will rise lopsided like this:
I like to mix an egg white with 1 T of water and brush that on top before I bake.
Place the bread on the middle rack and bake for 45 minutes. Cover half way through with foil if it’s getting too dark on top. It should register 200f degrees when it’s done.
I’ve used my hamburger bun rings and also a ziplock bag with a corner cut off to squeeze out the shape of hot dog buns which are really nice to keep in the freezer.
I’ve been experimenting with different bake times and letting it rise first— so I will update this post if I ever improve the recipe.