Not only is this one of the easiest breads I have made gluten-free, it is also one of the tastiest. Enjoy!
Note: Please put foil or cookie sheet under this bread before you even start to rise it, because it might overflow.
1 cup sorghum flour, -i use Bob Red Mill sorghum flour
½ cup bean flour of any kind, -also available from Bob’s Red Mill
1 cup tapioca flour
1 ½ cups cornstarch
3 teaspoons xanthan gum
1 teaspoon salt
1/3 cup almond meal, -Bob’s Red Mill
1/3 cup sugar
2 teaspoons dry yeast granules
1 egg and 3 egg whites
1 teaspoon apple cider vinegar
1 cup sourdough starter, -in “breads” section
6 tablespoons olive oil
2 cups lukewarm water, as needed
Place wax paper in two 8 ½” by 4 ½” loaf pans and dust lightly with rice flour.
In a bowl, combine the dry ingredients. Set aside. In the bowl of your electric mixer, whisk all of the wet ingredients except for ½ cup of water, which you set aside. With the mixer on low, add the dry ingredients. The dough should be like a very thick cake batter. If it is not, add some or all of the remaining water, as needed. Turn the mixer on high, beat for three minutes. Spoon the dough into prepared pans, and let rise for about 60 minutes. If you have rapid rising yeast, rise for 35-45 minutes. Rise in warm area, (your oven, perhaps.) if you rise them in your oven, and the oven is not warm, turn oven to warm and leave on warm for five to ten minutes, then turn off. Rise until bread is about half an inch above the top of the pans, then turn oven to 400 degrees F, and bake for an hour or more, until surface of bread is medium brown, and knife inserted in center comes out clean.
These can be made into buns, simply spoon dough into muffin rings with wax paper muffin containers inside of them.