This is our basic sandwich bread. Developed when my daughter's allergy tests showed egg sensitivity, it has proven to be a winning recipe.

Dry Ingredients

5 cups GF all-purpose flour
1 cup millet or sorghum flour(1)
1/2 cup Vance's DariFree, almond meal, or Soyquik
2 tablespoons xanthan gum(2)
2 tablespoons GF yeast (Saf, Bob's Red Mill, Red Star, others)
1 teaspoon salt
1/4 cup sugar(3)
1/2 cup ground flaxseed(4)

Wet Ingredients

2 teaspoons GF vinegar or lemon juice(5)
3 cups warm water(6)
1/4 cup sunflower, safflower, or olive oil
3 tablespoons (approximately) sunflower or safflower oil to grease pans and to drizzle on top of loaves

(1) Grease two 4x9-inch loaf pans with oil.
(2) Whisk together dry ingredients in medium bowl and set aside.
(3) Add oil, vinegar or lemon juice, and water into bowl of table-top mixer.
(4) With mixer on low, gradually combine dry ingredients with the wet ones.
Once combined, beat on medium-high for 3 minutes. The dough will be gooey and sticky, looking like the consistency of butter icing.
(5) Scoop dough into pans, drizzle oil on top and smooth-out the top using greased hands.
(6) Cover loaves with paper towel and set on top of preheating stove for 30 minutes, until dough is just above the edge of pan. The time will vary depending on climate, altitude, and humidity.
(7) Once risen, place uncovered loaves in a preheated 350° oven for 1 hour.
Once baking is complete, cool for 30 minutes in pan then turn out loaves onto cooling rack. Cool completely before cutting and storing. Makes 2 loaves.

The Art of Baking GFCF Bread

These notes are valid for all GFCF yeast breads, including the GFCF Pizza Crust recipe.

1 Millet or Sorghum Flour You can use all GFCF all-purpose flour instead of adding millet or sorghum but decrease xanthan gum to 41/2 teaspoons.

2 Xanthan Gum If you cannot have xanthan gum due to a corn sensitivity, then use guar gum. Guar gum is sold as a laxative in health food stores, so it may not work for you. I have found that guar gum makes a creamier-textured bread than xanthan gum, however, it does not rise as well.

3 Sugar can be reduced to 2 tablespoons without much notice if you are on the yeast-free diet. I've completely replaced sugar with calcium powder and have achieved decent results.

4 Flaxseed To prevent rancidity, store flaxseed in the freezer.

5 Vinegar and lemon juice are almost interchangeable. They add acidity, helping to balance the pH in the water. Choose apple cider vinegar; remember that distilled vinegar may have gluten. Lemon juice is slightly more acidic than vinegar; lemon juice is preferred if you are on a yeast-free diet, however, I have better leavening results with vinegar. To help boost the bread when using lemon juice, add 1 teaspoon vitamin C crystals to the dry ingredients.

6 Water temperature should be luke-warm. Just like a baby's bottle, if it feels warm to you, it's likely too hot. Also, if it is humid or raining when you're making bread, reduce water by about 1/8 cup.

Recipe © 2010 Inga Smith. All Rights Reserved.