Gluten Free Bread

Gluten Free Bread
*Makes one loaf of bread.

Ingredients:

• 2 packages of instant yeast (or 5 teaspoons)
• 1 cup warm whole milk (we use Cruze Farm)
• 2 Tablespoons brown rice syrup or honey 
• ½ cup brown rice flour
• 1 ½ cup almond flour or almond meal
• 1 cup ground gluten free oats or oat flour
• 1 cup buckwheat flour
• ¼ cup flax seeds
• ¼ cup hemp seeds
• 4 Tablespoons ground unsweetened coconut
• 2 teaspoons xanthan gum
• 1 Tablespoon sea salt
• ½ cup olive oil
• 6 eggs, beaten
• ⅔ to 1 cup warm water (as needed)

To make:
Proof the yeast in the warm milk and stir in the rice syrup or honey. Allow the mixture to bubble and get frothy. In the bowl of a stand mixer, mix the dry ingredients together with the paddle. Pour in the proofed yeast and milk mixture, olive oil and eggs. Turn the mixer on just to stir the ingredients. Once the ingredients are moist, turn the mixer up slightly. You may need to add some of the water at this time depending on humidity and the size of the eggs. The batter should be smooth and thick like a muffin batter. Spoon the batter into a buttered 9 x 2 ½ loaf pan. Smooth out the top of the bread and sprinkle with gluten free oats. I like to chop the oats in a food processor first.

Allow the loaf to rise for about an hour or until just rising over the top of the pan. Place in a 350ºF oven and bake for about an hour. If the loaf starts to brown too much, place some foil over the top and continue to bake. Test the center of the bread with a skewer or toothpick as you would test a cake. If it comes out clean, remove pan from the oven and allow to cool for about 10 minutes before turning the bread out of the pan. If it is still wet, continue to bake and check every 10 minutes until done.

This bread is great for toast or peanut butter and jelly sandwiches.