Gluten Free Bread (Dairy, Gluten and Sugar Free)

Finally a gluten free bread that tastes great!  This bread has a lot of flavour with its combination of grains and seeds.   Teff is an Ethiopian grain, high in protein, iron, calcium and fibre.  Buckwheat, although called wheat is actually part of a seed.  It is high in protein, B vitamins, phosphorus, calcium, lysine and iron.

Ingredients

• 1 cup brown rice flour
• 1/2 cup teff flour
• 1/3 cup buckwheat flour
• 1/2 cup tapioca flour
• 2 tablespoons flax seeds
• 1 tablespoon ground flax seeds soaked in 3 tablespoons water*
• 2 eggs 
• 1 tablespoon psyllium husk guar gum or xanthan gum
• 2 teaspoon yeast (I use breadmaker yeast, not sure if it makes a difference)
• 1 1/2 teaspoon salt
• 3/4 cup warm water
• 1/3 cup oil (I use coconut, olive or grapeseed)
• 1/4 cup natural sweetener (honey or maple syrup)
• 2 teaspoons apple cider vinegar

Directions

1. In a large bowl combine all dry ingredients.
2. In a medium size bowl combine all wet ingredients.
3. Pour the wet ingredients into the dry ingredients and beat on medium-high for 4 minutes.
4. Put dough in a greased loaf pan and rise for 1 1/2 - 2 hours (see below.)
5. Bake in an oven at 350F for 40-45 minutes.

* this acts as an egg replacer, I tried to cut down the number of eggs you could just use three eggs in this recipe

Ideas for Rising Bread -the slower and longer rising time the better

1. Place a large bowl of boiled water on the bottom rack of an oven and place dough on rack above it.  
2. Preheat oven for 2-3 minutes then turn it off.
3. Turn oven light on and let rise in oven.
4. Put in fridge overnight -I haven't tried this but have heard good things about it.

guar gum or xanthan gum