2 cups + 2 Tbsp Bob’s Red Mill Gluten-Free All Purpose Baking Flour
3 tsp Pamela’s Baking Binder
1 ½ tsp organic coconut sugar
1 tsp salt
2 tsp quick-rise yeast
1 tsp apple cider vinegar
5 Tbsp flax seed ‘eggs’
1 ½ cups warm water
Grease a 2 lb. loaf pan with an organic, light olive or avocado oil. Pre-heat your oven to 400 degrees.
Place the flour, baking binder, sugar, salt and yeast in a small mixing bowl and mix on low for 1-2 minutes to blend.
In a separate bowl, mix the vinegar, flax eggs, and water for 1-2 minutes on medium-high. It should froth up fairly quickly.
Reduce speed to medium and begin to add the dry ingredients, about ½ cup at a time. When all the dry ingredients are mixed in, turn off the blender and scrape the sides. Then turn the blender on high for 1 minute, then off for 1 minute, back on for 1 minute, off for 1 minute, and then back on for 1 minute more.
Pour the batter into the loaf pan and cover tightly with plastic wrap and place on top of the stove near the oven vent (you should be able to feel a warm breeze). Don’t put it too close or your plastic wrap will melt. (Learned that one the hard way...) Let it rise for 45 minutes or until it doubles in size.
****NOTE: Gluten-free bread will only rise ONCE. If it deflates during the 45 minutes, it will almost never rise again. You can still bake it, it will just be dense.
Remove the plastic wrap and carefully move the loaf pan into the oven. Set a timer for 30 minutes. When the timer goes off, cover the loaf pan with foil so the top won’t darken too quickly, and then bake for another 30 minutes. Then, remove the foil, turn the temperature down to 350 and bake for 15 minutes more.
Let cool, then remove from the loaf pan, slice and enjoy!