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1 cup filtered water, heated to 110-115°F 2 teaspoons evaporated cane juice or sugar 2 teaspoons unsulphurated molasses 2 teaspoons brown rice syrup 2 teaspoons instant dry yeast 1 1/8 cup brown rice flour 3/4 cup tapioca starch 3/4 cup potato starch 1/4 cup teff flour 1/8 cup (2 Tablespoons) flax seed meal 2 teaspoons xanthan gum* 3/4 teaspoon salt 1/3 teaspoon gluten-free baking powder (I use Rumford's) 1/4 cup neutral cooking oil (I used grape seed oil.) 2 teaspoons apple cider vinegar 3 large egg whites, at room temperature
1. Grease or spray oil a 9×5 inch loaf pan. 2. Preheat oven to 170 – 200°F (lowest possible). 3. Mix warm water with brown rice syrup, molasses, and yeast in a cup larger than 8 oz., as it may bubble over; set aside until foamy on the top, no more than 5 minutes. 4. In the bowl of your mixer, beat the eggs at high speed in a large mixing bowl until large bubbles form, about 20 seconds. 5. Whisk together the dry ingredients; set aside. 6. Add the oil, vinegar and yeast mixture to the egg whites and blend on low for a few seconds. 7. Add dry ingredients all at once and mix on low speed until all dry ingredients are moistened. Then beat on high for 1 minute. 8. Add dough batter to prepared pan and distribute and smooth the top using a rubber spatula. You'll want to meet all sides of the pan. If you miss the corners that will still
or until the bread reaches about 210°F. Remove pan from oven and preheat oven to 375°F. and spread evenly with a rubber spatula. Turn oven off. . and set the loaf on a cooling rack to cool. about 22 minutes. electric knife or serrated knife. or it will begin to sink in on the sides and bottom. or dip spatula in water several times. 13. To even out top. Place the bread pan in the oven. 10. 12. Once cooled. it will shrink a little bit. depending upon how thick you slice it. Slice off the two ends to allow the steam to escape. Remove the loaf from the oven and immediately remove it from the pan (careful it will be hot). You'll get about 13-16. Slice it with an electric slicer. drop a few drops of filtered water on top. If you do not remove it right away the steam will make the crust soggy. 14. It will rise more while the oven is heating and during baking. 11. 9. Allow the dough to rise until the center is about 1/2” over the top of the pan. Place the pan on the center of the rack in the center of the oven and bake for about 35 minutes or more. It will fill in upon rising.be okay.