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Glorious Gluten-Free Bread Recipe:
Egg Whites | 1/3 cup
Apple Cider Vinegar | 1 Tbsp.
Olive Oil | ¼ cup
Agave Nectar |1/4 cup
Almond Milk, warm | 1 ½ cups
Salt |1 tsp.
Xanthan Gum |1 Tbsp.
Tapioca Flour | 1 cup
Whole Grain Sorghum Flour |2 cup
Brown Rice Flour | 1 ½ cup
Teff seeds | ¼ cup
Active Dry Yeast | 1Tbsp.
Additional needs: Oil for greasing pan, extra sorghum flour for dusting loaf and pan.
Combine egg, egg whites, vinegar, olive oil, honey and milk in a bowl.
In a gallon size mixer bowl combine salt, xanthan gum, tapioca flour, sorghum flour, and brown rice flour and teff.
Add the yeast to the wet ingredients.
Combine wet and dry ingredients and knead by hand 3-4 minutes. Form into a rough ball. Allow to sit 5-10 minutes.
Sprinkle counter top with ¼ cup extra sorghum flour. Put dough on counter and gently form into a loaf.
Lightly grease an 8 inch by 4-inch bread pan.
Place bread into the greased pan. Leave uncovered on the counter 1 hour.
Preheat oven to 350°.
Bake 350° 60-65 minutes until 170° internal temperatures. When bread is finished, let cool 10-15 minutes before removing from pan. Slice with a very sharp bread knife after bread has cooled. Wrap tightly after bread cools to reserve moisture.