Gluten Free Bread- Phase 1 and Maintenance

 This bread is super easy to mix up. You can mix the flours and store in an airtight container for baking any time. Just sub this mix 1:1 for the flour mix in your favorite recipe (You will still need to add yeast or baking powder the recipe calls for)

Pro Tip: Save your egg yolks to make my Coconut Pudding in Phase 3, or to make my Perfect Mayo. You can also use carton egg whites in this recipe

Gluten Free Mix- Phase 1 or Maintenance

3.5 cups brown rice flour
2 cups gluten free oat flour
1.5 cups sorghum flour
1.5 cups arrowroot
1.5 cups tapioca flour
1T xanthan gum
1T cream of tartar

Mix together well and store in airtight container.

Gluten Free Bread
Makes 12 standard servings of grain

1 1/2 cups warm water (110 degrees)
1 packet of yeast or 1 T
4 egg whites, lightly beaten
1 1/2 tsp sea salt
3 cups Gluten Free Flour Mix from recipe above

Heat oven to 150 degrees

Put everything in the bowl in the order listed. Mix for 5-8 with the paddle attachment if using a stand mixer. Scrape down the sides of the bowl if you need. Batter should be thick and smooth but too thick to pour. It will not be a ball of dough but a batter. If stirring by hand, stir for about 5 minutes or so. 

Line your loaf pan with parchment paper or use a silicone loaf pan. 

Spread batter in loaf pan. Put pan in the oven and turn off the oven. Let it rise for 30-45 minutes, or until the batter reaches the top of the pan or just over. Remove pan (keep drafts from the kitchen while the oven heats up), and heat oven again to 350 degrees. Bake bread for 35-40 minutes, until it looks firm and lightly brown on top. Let cool for 5 minutes, remove from pan, slice when completely cool.

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