Author Angela Litzinger at test.angelaskitchen.com
Ingredients
2 1/2cupsbean flour blendor 3/4 cup plus 2 T corn or potato starch, 3/4 cup plus 2 T tapioca starch or flour, 1/2 cup garb-fava flour, and 1/4 cup sorghum flour
2tablespoonsugaror sweetener of choice
1tablespoonxanthan gum
1tablespoondry active yeast
1teapoon salt
1teaspoongarlic powder
1teaspoondried onion powder
1 ½teaspoondried basil
1 ½teaspoondried dill weed
1 ½teaspooncelery seed
1 ½tablespoondried parsley
2eggsor 1 T ground golden flax + 2 T warm water and 1 ½ eggs worth of EnerG Egg Replacer
2Tbspolive oil
1tspcider vinegar
1cupwarm rice “milk”other plain milk substitute or water
Instructions
Preheat oven to 375 F.
Combine dry ingredients (GF flour, sugar, xanthan, yeast and salt) in a mixing bowl. Wisk.
In the mixing bowl of a heavy-duty mixer, beat eggs until frothy. Add oil, vinegar and most of warm milk substitute to mixing bowl. Blend. Mix in dry ingredients. Check consistency of batter. Add rest of milk substitute if needed. Blend. Beat at high speed for 3 minutes. Scoop dough into an oiled 8 inch x 4 inch bread pan. Smooth dough with oiled hands.
Let dough rise on top of warm oven, covered with oiled plastic wrap for 30-45 minutes. Do not let dough rise past top of pan or it will be over proofed.
Bake for 50 minutes. Do not under bake. (For a lighter crust, you may set a piece of foil over the top of the loaf during last half of baking time.)
To make ahead: Bake bread as directed. Cool. Cut into ½ to ¾ inch cubes and freeze. Thaw when ready to make stuffing.