404 Gluten Free Bread Recipe

Gluten Free Bread Recipe

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Every once and a while I like to make some fresh baked gluten free bread to top with avocado and an over easy egg. I avoid eating more processed bread with gluten because of the inflammatory response that gluten creates in your body. Not to mention the fact that gluten is extremely addictive so I try to keep it out of my diet as much as possible. This gluten free bread recipe not only tastes delicious but is a great substitution for those times when you want bread. You can slice up the entire loaf then place in freezer safe bags to save for later. Try this recipe and you won’t want to eat heavily processed bread again!

 

Gluten Free Bread Recipe
Recipe Type: Bread
Author: Amanda
Prep time:
Cook time:
Total time:
Ingredients
  • 1 cup Millet Flour
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Potato Starch
  • 1/4 cup Almond Flour
  • 1/4 cup Tapioca Starch/Flour
  • 1/4 cup Skim Milk Powder
  • 3 TBSL Sesame Seeds or Quinoa Flakes
  • 2 tsp rapid dry yeast
  • 1 cup warm water (115 degrees F)
  • 1 TBSL Xanthum Gym
  • 1 TBSL Sea Salt
  • 1 tsp Apple Cider Vinegar
  • 1/4 cup Olive Oil
  • 3 Large Eggs, room temperature
Instructions
  1. I use a silicone bread pan that the bread does not stick to but if using a metal pan grease and line with parchment paper.
  2. Combine warm water with yeast and honey in a small glass bowl. Stir and let sit for 5 minutes.
  3. In a large bowl, combine millet flour, brown rice flour, potato starch, almond meal, tapioca starch, milk powder, xanthan gum, and salt and mix.
  4. Add the apple cider vinegar, oil, and eggs to the yeast mixture and mix well.
  5. Now add your wet ingredients to your dry ingredients slowly in small portions mixing well between until all ingredients are combined.
  6. Pour batter into a bread pan, top with sesame seeds or quinoa flakes and let rise in a warm place while you are preheating your oven to 350 degrees.
  7. Once preheated, bake bread for 35-40 minutes.
  8. Remove bread and let cool for 10-15 minutes. I like to slice the entire loaf up and then put in freezer safe baggies to save for later.