A family member introduced this recipe to me and it had dairy and eggs in it. I altered it to fit the needs of our family and it still turns out amazing every time I make it. It rises the same as whole wheat bread, and is fine in texture. I did find that if I use brown rice flour instead of Teff flour, it turns out a little more gritty, but the taste is still amazing.
One of the key things I found with baking gluten free bread is that the core temp needs to be at least 208 degrees. I have found that at this temp, the bread is cooked all the way through and less dense.
Homemade bread is hard to keep in our house. It gets eaten within 2-3 days. I try to make two loaves at a time. This recipe only makes one loaf. Do not try to double the recipe by mixing all the doubled ingredients, it will not work out. You will have to make two separate recipes.
I did try to microwave this to thaw it out after it was in the freezer, it did not work out so well. To put in it in the microwave dired it out so fast and it crumbled. This does make great bread crumbs.
Irresistible Gluten Free Bread
- 3 flax eggs
- 1 tsp apple cider vinegar
- 1/4 cup olive oil
- 1 1/3 cup milk of choice I used unsweetened almond milk
- 1 Tbs agave syrup
- 3 Tbs brown sugar
- 1/2 cup millet flour
- 1/2 cup sorghum flour
- 1 cup teff flour
- 1/2 cup tapioca flour
- 1/2 cup potato starch
- 3 tsp Xanthan gum
- 1 1/2 tsp salt
- 2 1/4 dry active yeast
- Preheat oven to 350 degrees and oil a bread pan to make sure bread does not stick to pan. Set aside.
- Combine first 6 ingredients in a stand alone mixer.
- Sift next 7 ingredients and then add it on top of the wet mixture. Form at well in top and center of dry and then add dry active yeast.
- Turn mixer on low-medium speed. Mix until all is combined.
- Place bread dough in a well greased/oiled bread pan (I used a glass one.)
- Place in oven at 350 degrees for 1 hour or until the core of the bread reaches 208 degrees.