KARINA'S DELICIOUS GLUTEN-FREE BREAD

First- whisk together your dry ingredients and set aside:

1 1/2 cups sorghum flour
1 cup Arrow Root Flour
1/2 cup GF millet flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast (2 1/4 teaspoons)

Wet Ingredients:
1 1/4 cups warm water (at 110 to 115ºF) 
3 tablespoons extra virgin olive oil
1 tablespoon honey monkfruit sweetener
1/2 teaspoon mild rice vinegar or lemon juice
2 organic free-range eggs, beaten until frothy

​Instructions

• Follow the instructions for whisking together the dry ingredients.
• Using one cup of the water, proof the yeast in the warm water (110 to 115ºF) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).
• Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or eggs); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like smooth sticky muffin batter than wheat based bread dough -- it is not as thin as cake batter, though. Add up to 1/4 cup more water if you need to.
• Scrape the dough into a ceramic loaf pan (or use a 7 to 8-inch round cake pan for rustic ciabatta style bread) and smooth evenly (I use wet fingers).
• Top with sesame seeds. Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely -- from 45 to 50 minutes.
• Preheat your oven to 350ºF.
• When the oven comes to temperature bake the risen bread until it sounds hollow when thumped -- about 45 minutes to 55 minutes, and even up to 65 minutes if you're at higher altitude. Lower style round pan loaves will bake quicker -- at 30 to 40 minutes, usually.
• If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.
• Cool on a wire rack.

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