2tbspxanthum gum(n addition to what is in the flour mixture)
1tbspbaking powder
1tspsalt
3tbspolive oil
2tbspcoconut sugar
3eggs
GF flour mixture: I mix together a big batch of this flour and put it in a big ziplock back or air-tight container. I then use it whenever I need gluten-free flour.
124 oz bagbrown rice flour
124 oz bagwhite rice flour
124 oz bagsweet rice flour
120 oz bagtapioca flour ((aka tapioca starch))
2½tbspxanthum gum
Get Recipe Ingredients
Instructions
Mix 1 package of yeast with 1 1/2 cups of warm water (not boiling, just warm) and let sit for about 7 min.Â
In a separate large bowl add Xanthan Gum, Gluten Free Flour Blend (ingredients for this listed above)
Then add baking powder and salt.
Add 3 tbsp of olive oil and stir well.
Add coconut sugar (can use reg. sugar) to yeast mixture. Stir well, add the eggs and then beat.
Pour oil into a bread pan and cover sides and bottom well. Pour 1/2 of liquid into flour mixture and stir well, then add the other half and stir. Wet your hands and smooth out mixture in pan.
Let bread rise for 30 minutes. Preheat oven to 375° and bake uncovered for approx. 40 minutes.
Notes
Makes 1 loaf - approximately 10 servings.Â
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Food Category: Dessert / Breads
Dietary Preference: Gluten Free, Vegetarian
2 Responses
What size loaf pan? Thank you.
I recommend using a standard loaf pan (8 1/2″ X 4 1/2″).