Ingredients
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455 g (about 3½ cups) Bread Flour
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1 teaspoon Xanthan Gum
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1 tablespoon quick-rising Yeast
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4 teaspoons Baking Powder
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½ teaspoon Salt
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1 tablespoon organic Cane Sugar
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⅓ cup (80 ml) Grapeseed Oil
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3 Flax seed Egg
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1 cup (240 ml) warm Water
Directions
Yes, indeed! This is the bread you will turn to on a daily basis for making toast and packing lunch. Seek out a gluten-free bread pan that is a bit taller and narrower than a traditional bread pan to help the bread rise. Save some bread to make Bread Crumbs and Croutons.
Steps
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1
Done
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Grease a 9 by 4 by 4-inch (23 by 10 by 10 cm) loaf pan. |
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2
Done
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Mix together the flour, xanthan gum, yeast, baking powder, salt, and sugar in a medium bowl. |
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3
Done
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Blend the oil, flaxseed eggs, and ¾ cup plus 2 tablespoons (210 ml) water together in a large bowl, using a mixer on medium speed, about 30 seconds. |
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4
Done
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Slowly add the dry ingredients to the wet ingredients and mix on medium-low speed until combined. Increase the speed to medium-high and beat for 2 minutes. Add up to 2 tablespoons of water as needed, ½ tablespoon at a time, until the dough is sticking to the sides of the mixing bowl. |
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5
Done
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Scoop the dough into the prepared loaf pan and spread it to the sides of the pan using a spatula, then use wet fingers to smooth the top. |
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6
Done
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Let the bread rise for 25 minutes in a warm, humid spot. |
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7
Done
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Preheat the oven to 375°F (190°C). Allow the bread to rise for another 5 to 10 minutes while the oven preheats. There should be about 1 inch (2.5 cm) clearance to the top of the pan when the dough is fully risen. |
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8
Done
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Bake for 37 to 41 minutes, until the internal temperature is 200°F to 205°F (93°C to 96°C). Remove the bread from the pan promptly and transfer it to a cooling rack. Let it cool completely before slicing. |
