2 cups brown rice flour
1/2 cup Sorghum flour
1/2 cup potato starch
3/4 cup ground flaxseed
2 1/2 tsp xantham gum
2/3 cup powdered milk
1 tsp salt
3 tbsp light brown sugar
1 1/2 tbsp dry yeast (yes tablespoons!)
1 2/3 cup tepid water
4tbsp butter, melted and cooled
3 eggs, lightly beaten
Pre-heat oven to 350 degrees
Combine all the dry ingredients together in a large bowl. In a medium bowl, combine the wet ingredients. Make sure that the butter has cooled, as you don’t want the eggs to cook!
Slowly add the wet ingredients to the dry, mixing well with a large wooden spoon.
The mixture will be thick and goopy. Leave it in a warm place, covered with a clean dish towel for a couple of hours.
Use a large wooden spoon to” knead” it. As the mixture is runnier than a normal bread dough, you will not be able to knead it, as you would regular dough – but give it a pummeling with the spoon!
Transfer the mixture to a greased loaf pan and bake for about forty five minutes or until top is lightly browned and a toothpick comes out clean.
After the first day, keep the bread in an airtight bag in the fridge. The bread is perfect when toasted.