This took some doing to figure out. And I’ve had to change it a few times as my son became sensitive to things that were in (like almond milk). It’s impossible to find a store-bought gluten-free bread which also doesn’t use rice, eggs, and/or corn. Or if there is one, I haven’t found it yet! I have tweaked it a little since it was on my old blog, so mark up your recipe if you’ve already printed it out.
1 c. sorghum flour + 3/4 c. sweet potato starch + 1/2 c. tapioca starch
OR 1 1/2 c. sorghum flour + 3/4 c. tapioca starch
1 c. light buckwheat flour
4 tsp. karaya gum
1 tsp. baking soda
1/4 c. safe sugar
1 tsp. sea salt
1 Tbs. instant or active dry yeast
3 flax eggs
1/3 c. palm shortening
1 tsp. safe vinegar
1 1/2 c. almond or rice milk or water
Grease 9″x5″ loaf pan with palm shortening. Blend all ingredients together for 2-3 minutes (I use my Kitchenaid mixer with the paddle, not the dough hook). Pour into prepared pan. Let rise in warm area for 1 hour. Bake in preheated 375 F oven for 55-60 minutes. Remove from pan and cool on cooling rack. It’s easier to slice if you let it cool (that doesn’t always happen here). And it freezes.