This bread has, by far the best texture, pliability, and lack of crumbling of any GF breads I have tried. Plus it is very nutritious! It, so far, has changed my son's life. We can now take a sandwich for a picnic.
Sift together in mixer bowl.:
1 c brown rice flour
1 c sorghum flour
3/4 c amaranth flour
3/4 c tapioca starch
3/4 c cornstarch or arrowroot starch
9 t xanthan gum
6 t active dry yeast
3 t salt
Stir in:
3/4 c flax seed meal (ground flax seeds)
Combine in separate bowl on low-medium speed:
6 eggs
6 additional egg whites
3 cup water, room temperature
6 tablespoons vegetable oil
6 tablespoons honey
6 teaspoons apple cider vinegar
Slowly add wet to dry ingredients. Scrape sides as necessary and blend fully.
Preheat the oven to 200F, then turn off.
Grease a 13x5" bread pan, and pour the dough into the pan, immediately place the pan in it. Do not open the door again, if possible. It should rise to the very top of the pan. (may take 1 hour.)
Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.
Yields: 2 loaves
Can freeze.
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