Dry Ingredients:
- 2 cups gluten free flour mix *
- 1 1/4 cup starches (tapioca, potato, cornstarch- use a combination or whatever you have in the cupboard.)
- 1/4 cup millet flour
- 2 tablespoons sugar
- 1 1/2 teaspoon salt
- 3 teaspoons xanthan gum
- 3 teaspoons baking powder
Wet Ingredients:
2 eggs
2 tablespoons flaxseed meal
1/2 cup cultured brown rice flour
2 tablespoons olive oil
1 1/4 cup water (you might need up to 1/4 cup more if your bread mix is still too heavy. It needs to be wet and sticky.)
Instructions:
My new best friend– I just got this cast iron bread pan and it makes such a great crust! If you have one, preheat it in your oven at 425. Place a metal pan in the bottom of your oven and fill it with water. This will help steam the bread and make a nice crust.
Mix your dry ingredients in one bowl and use a wisk to make sure everything is blended well. Mix the wet ingredients in another bowl.
Add the liquid ingredients to the dry ingredients and stir until everything is incorporated, but do not over mix.
Place immediately in your greased bread pan.
Smooth the top with a wet rubber spatula.
Use a sharp knife to make a line down the middle otherwise it will be lopsided like this:
I like to brush 1 egg yoke mixed with 1 T water on the top, but it’s not necessary.
Place it in the middle rack of your oven.
Bake at 425 for 45 minutes. It should register 200-206 degrees inside when finished.
