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.
- 1 1/3 cup warm water
- 2 1/2 tbsp. raw coconut sugar
- 2 1/2 tsp. yeast
- 3 cups gluten free flour blend
- 1/2 tbsp. sea salt
- 3 1/2 tbsp. oil (coconut or olive oil)
- 2 tbsp. ground golden flax seed
- 1 tbsp. chia seeds
- Add sugar and yeast to the warm water until the yeast begins to froth - about 5 minutes.
- Combine all the dry ingredients in a bowl and blend together.
- Add frothy yeast water and oil.
- Stir until a sticky dough forms.
- Line 2 small loaf pans with parchment paper or a little oil and dusted with extra flour.
- Separate dough equally and pour into loaf pans.
- Bake at 350 degrees for 30 - 38 minutes or until golden brown and a toothpick inserted comes out clean.