Low to No Gluten Free Bread

Dry Ingredients

1/2 cup of teff flour

1/2 cup of rice flour

1/2 cup of cassava flour

1/4 cup of spelt flour (or corn flour for gluten-free)

1/2 cup of sorghum flour

1tsp xanthan gum

1tsp baking powder

1tsp salt

Measure dry ingredients into a large bowl and whisk together.

Yeast solution

1 and 1/2 cups warm water

2 large eggs

Juice of one passion fruit

1TBS psyllium husk

1TBS chia seed

2TBS sugar

2 and 1/4 tsp yeast

Beat the eggs. Fill a measuring jug with the warm water then stir in the seeds, beaten egg, yeast, sugar, and passion fruit juice. Let sit 10 minutes.

1/3 cup hemp oil

Combine the dry and liquid ingredients and the 1/3 cup of oil. Pour into a greased load pan. Allow to rise 45-60 minutes in a mildly warm space until doubled in size.

While the dough rises, preheat the oven to 350F and arrange the oven rack to the middle position.

Bake for 40 to 50 minutes until the top is golden brown and the bread sounds hollow when tapped.

Allow the loaf to cool for 10 minutes in the pan before removing and then let fully cool on a wire rack before slicing

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