GLUTEN-FREE FLAX BREAD

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As you may have noticed, I’m on a bit of a gluten-free baking kick right now and the crowning glory of my recent efforts is this loaf of bread. I have baked dozens of them in an attempt to get it absolutely right, and I think I’ve just about nailed it. This bread is simply DELISH and it’ll be hard to hold onto your loaf for long, because everyone wants a couple of slices toasted. My mission was to create a gluten-free loaf that #1, wasn’t like a full-on brick, and #2, didn’t taste of garbanzo beans (which is my main beef with a lot of the mixes out there.) This is nutty, and light and just very more-ish!

There are a bunch of ingredients but don’t get put off, because once you’ve gathered them, you can keep them all in a big bin or bag and whip it out when you’re in the mood for baking.

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

1tsp vinegar

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.