So I've been doing a lot of experimenting with gluten free flour blends and trying to come up with one that doesn't require any xanthan gum. So far I've experienced fail and epic fail! But, out of those failures I've learned what doesn't work and have come up with this very yummy gluten free flour blend that I used to make this hardy flaxseed bread. I think there's a life lesson hidden in there somewhere. This bread's nice and sturdy and may even replace my old gluten free sandwich bread as my new sandwich bread recipe!

* I used a regular sized loaf pan, but since it doesn't rise a ton putting the dough into two mini loaf pans would work perfectly.

Gluten free Flour Blend 

2 cup brown rice flour or garbanzo bean/fava bean flour

1 cup oat flour (gluten free)

1 cup toasted quinoa flour (spread flour on a baking dish and bake in a 200 degree oven for 2 hours to get a much better flavor.)

1-1/3 cup tapioca flour

2/3 cup arrowroot starch

Combine all the ingredients for the flour blend in a gallon-sized Ziploc bag. Seal it and shake until it's well mixed. You'll end up with about 6 cups of this blend so you could make two batches of bread or put the remaining blend in the freezer for next time.

I like to rub a little organic butter over the top and sides while it's still warm. Eat it within 3 days for the freshest bread or slice and freeze.

Enjoy!