The texture, when fresh, is very much like regular wheat bread and the flavour is similar to a wheat egg bread. It does tend to take on a pound cake like texture after a couple days, so it’s best to slice the cooled loaf immediately and keep it in the freezer, taking out slices as needed. They thaw very quickly. Like most gluten free breads, it doesn’t toast well, but it makes an awesome grilled sandwich.
- 1½ cups hot water
- 1/4 cup coconut oil melted
- ¼ cup honey or agave
- 3 eggs lightly beaten
- 1 tsp salt
- ½ cup sorghum flour
- ½ cup brown rice flour
- ½ cup quinoa flour
- ½ cup GF oat flour
- ¼ cup coconut flour
- ¾ cup potato starch
- 1 slightly heaping Tbsp xanthan gum
- 1 Tbsp instant/quick-rise yeast
- 2 Tbsp ground flax seeds
- 2 Tbsp sesame seeds
- Combine sorghum flour, brown rice flour, quinoa flour, oat flour, coconut flour, potato starch, xanthan gum and yeast. Mix well to blend
- Preheat oven to 150°F then turn it off and turn on the oven light (this makes a warm spot to allow dough to rise).
- In a large bowl, combine water, coconut oil, honey and salt. Beating on low speed for a few seconds. Add eggs and mix on low speed about a minute, until well blended.
- Add in flour mixture, mixing at low speed until incorporated, then at medium speed for 2 minutes.
- Pour dough into greased bread pan and smooth top, leaving center slightly higher than the sides and ends (use a wetted spatula to shape). Place in prepared oven to rise until just above the sides of the pan, about 45 – 50 minutes.
- Set oven to 350°F, and bake for about 1 hour (or until reaches 208°F using an instant read thermometer).
- You may also add other seeds to this recipe, such as sunflower seeds or pumpkin seeds, with good results.
- This dough may be shaped into hamburger or hotdog buns. However, gluten free dough lacks structure until it’s baked, so this will require English Muffin rings for the hamburger buns and foil shaping for the hotdog buns. Using a long strip of foil, fold it to create hot dog shapes and place in a 6” x 10” glass baking dish. - This size of baking dish will make 6 hotdog buns. Spray cooking oil on all surfaces that come in contact with the dough. You may brush the tops with a little water and sprinkle a few sesame seeds on each bun, pressing them in gently with a spoon before rising. Bake hamburger buns and hotdog buns about 40 minutes.