Here is one recipe that needs no changes! A fantastic everyday sandwich bread that has become a staple in our house. So far, (and we are only 3 1/2 months into gluten free living) I would highly recommend getting the cookbook Nourishing Meals by Alissa Segersten and Tom Malterre, MS, CN. Check out this recipe and many others at:
TIP: When making gluten free breads, I find it best if you cook in a glass loaf pan. After bread is made I keep mine in a UNZIPPED ziploc bag.
- 2 1/2 cups warm water (105 to 110 degrees F)
- 1 tbsp active dry yeast
- 1 tsp maple syrup or organic cane sugar
- 2 tbsp organic extra virgin olive oil
- 2 tbsp maple syrup
- 1/3 cup ground chia seeds
- 1/3 cup whole psyllium husks
- 1 to 1 1/2 cups sorghum flour
- 1 cup brown rice flour
- 1 cup tapioca flour
- 3/4 cup almond flour
- 1/2 cup millet flour
- 1 1/2 tsp sea salt
Place the warm water in a bowl or 4 cup liquid glass measure. Add the yeast and a teaspoon of maple syrup, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly. If not start over.
While the yeast is activating, mix 1 cup of the sorghum flour with the remaining dry ingredients together in a large bowl.
After the yeast is activated whisk in the olive oil, additional maple syrup, ground chia seeds, and psyllium husks into the water-yeast mixture. Let stand for no more than 2 minutes to let the chia and psyllium release their gelatinous substances. Whisk again.
Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Turn dough out onto a floured wooden board. Add more sorghum flour (1/4 to 1/2 cup), a little at a time, until the dough holds together and isn’t too sticky.
Form dough into an oblong ball, and place it into an oiled 9 x 5 inch bread pan. Cover with a damp towel or piece of waxed paper and place into a warm spot to rise. You can also place the bread pan in another larger pan of warm water. Let dough rise for an hour or until nearly doubled in size. Rising time will depend on the temperature of the environment around the dough.
Preheat the oven to 375 degrees F. Bake bread for about 55 to 60 minutes or until top is lightly golden and nice crust has formed. Let pan cool for about 10 to 20 minutes before removing the bread. Then release it with a knife and turn it over. Cool on a wire rack.