Whole Grain Gluten-Free Bread
1 package rapid dry yeast (2 1/2 teaspoons)
1/2 cup warm water (115 degrees F)
1 tablespoon buckwheat honey
3/4 cup brown rice flour
3/4 cup almond meal/flour
1/2 cup millet flour
1/2 cup buckwheat flour
1/4 cup quinoa flakes
2 tablespoons coconut flour
1 teaspoon xanthan gum
1 teaspoon fine sea salt
1/4 cup olive oil
3 organic free-range eggs, beaten
1/3 to 1/2 cup warm water
Proof the yeast: Sprinkle the yeast into one half cup warm water and stir in the honey. Set aside to let the yeast get happy.
In a large mixing bowl whisk together the dry ingredients: brown rice flour, almond flour, millet flour, buckwheat flour, quinoa flakes, coconut flour, xanthan gum, and sea salt.
Make a well in the center and pour in the proofed yeast. Add the olive oil and eggs. Start beating it together. As you beat, add the 1/3 to 1/2 cup warm water a tablespoon at a time, until the batter is smooth, like a thick muffin batter. I used a half cup of warm water, but you may need less (or slightly more) depending upon humidity and altitude.
Scoop the bread dough into the prepared baking pan and smooth out the top. Sprinkle with quinoa flakes.
Place the pan in the center of the warmed oven and allow the loaf to rest and rise for 50 minutes.
Turn on the oven to 350 degrees F. Bake the loaf for 55 to 60 minutes, until crusty and browned. Remove from the pan and place the loaf on a wire rack to cool.
Delicious warm. Fabulous toasted.
Rise time: 1 hour Cook time: 1 hour
Yield: One 9-inch loaf