Healthy Gluten Free Bread

This is for you Hearty Bread Lovers!!  (Mar 23rd, I just revised it!!) This is a fabulous recipe!!  My kids love the white bread, but this is my favorite!!  It actually has some fiber and protein in it!! Gotta love that!!  I took it from a recipe book and played with it, and this is what I got!! Hope you like it as much as me!!  HOWEVER: this recipe has rolled oats in it, so if  you have celiac and you can't have oats, then either get gluten free oats or use the quinoa flakes instead.  I like it better with the oatmeal.  For those that may be confused, and just starting out, rolled oats are harvested with wheat and therefor are on the no-no list for gluten free foods.  I cut them out of our diet at the beginning and added them back slowly.  No one here seems to have a problem with them so we are okay!  So be careful!!  And remember that gluten free bread is WAY different from regular bread.  The consistency is more like a thick batter.  Don't be afraid...press on!!!


2 C GF flour mix
1/2 C oatmeal (or quinoa flakes)
3/4 C teff flour
1/4 C sorghum flour
3 1/2 tsp xanthan gum
1 1/2 tsp salt
Mix together in your mixer with beaters, not a bread hook.

Add 1 1/2 Tbs yeast on top of the dry ingredients

In another bowl mix together :
1 3/4 C warm water
1/4 C oil (I always use olive, grapeseed or coconut oil)
**1/4 C honey
1 tsp apple cider vinegar
Pour this over the yeast and let it sit for about 3-5 minutes, until the yeast starts to get bubbly.
Add 3 eggs and mix.  For a nutty bread you can add 1/4 C sunflower seeds. Scrape sides and beat on high for 5 minutes.  This is really important in helping the bread to raise!
**I just revised this bread because I hadn't tried it with honey for awhile and couldn't remember if it worked!!  If you'd rather use sugar, then cut the GF flour to 1 3/4 cup and add 1/4 cup of sugar with the dry ingredients and leave out the honey! That's all!!
Spray your pans.   This makes 2 medium sized loaves.  I double it and make 3 large loaves.   Gluten Free bread does not last as long as regular bread so don't make more than you can eat in a couple of days!  You can keep it in the freezer too.  Its usually best to slice and then freeze.

Divide evenly among your pans and smooth the top.  Put in a warm oven (170 F) for about 20-25 minutes, until raised.  Don't touch the pans, just turn the oven to 375 F and set the timer for 40 minutes for a smaller loaf, and 45-50 minutes for a larger loaf.  It takes longer to cook gluten free flours for some reason!!

When they are done, cool on a rack.  Rub the top with butter (if you like -  It makes the crust softer!)  Wait till it is cool to cut into it.  (If you can keep your kids away from it for that long!!)