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I have been experimenting with different flour blends – with an emphasis on a more healthy bread. There are some amazing gluten free bread recipes out there!   Back in the day…there were not as many flour selections as there are today. This one was inspired by KARINA’S KITCHEN – I changed up some ingredients, increased flour amount to get a bigger loaf, added in extra Tapioca Starch (I discovered by adding in a bit of extra Tapioca Starch, the bread held together better), added soy milk powder, used eggs and flax meal .  Check out KARINA’S KITCHEN – such a gorgeous site with many wonderful recipes.  A big thank you Karina!

I used this Pre-Mix:

2 cups millet flour

2 cups sorghum flour

1 1/3 cups potato starch

2/3 cup tapioca starch

½ – 2/3 cup ground flax meal (or amount you desire)

I double up the amounts, mix/whisk well and store in an airtight container


2 and ¾ cups  of above pre-mix (just shy of 3 cups)

2 heaping Tblsp. Tapioca starch

2 large Tblsp. dry soy milk powder (or any dry milk powder)

3 tsp. Xanthan gum

1 tblsp. Yeast

2 tblsp. Honey or agave nectar

1  1/2 cup warm water

2 large eggs, well beaten

3 Tblsp. Melted butter

1 Tblsp. Apple cider vinegar.

Combine the honey, yeast and warm water in a 4 cup measuring cup.  Mix and set aside to “proof”

Combine all the other dry ingredients in a large bowl, whisk to blend and set aside.  In a small bowl, beat 2 eggs till frothy, add the vinegar and 2 Tblsp. Of the Melted butter mixing well.  Once the yeast has “proofed”  add egg ingredients to the yeast mix and whisk.  Add enough warm water to reach the  2 cup level and whisk again.  If your eggs are extra large you may not need to add extra water.  Add the wet ingredients to the dry mixing to combine. (the mix should be on the dryer side but  not too dry – if necessary add a little more warm water.)

Transfer to your bread machine using a spatula to smooth out.  Using a pastry brush, spread remaining melted butter all over the loaf .  Let rise 30-45 Minutes then set for a 2 + lb loaf.  Cuisinart convection bread machines have a gluten free setting – so wonderful!  If your machine does not have this, you will need 3 hrs. From start to finish.  So yummy!

Note:  I also remove the paddle from my machine….I discovered this bread is better if it is not kneaded too much.  This bread makes wonderful toast, – always toast twice though.  Once the bread has cooled, I slice and wrap in plastic wrap to freeze.  Then just defrost slices as you need them.  Makes a great sandwich bread too!!!

Also, when I slice this bread – I take the two end crust pieces and freeze in a separate bag – once full, defrost, whiz through a food processor – makes great bread crumbs for various other recipes that require bread crumbs!  For poultry stuffing, I make an extra loaf of bread, slice, and cut into 1-2 inch pieces, lay on a sheet pan for a couple of hours to dry, flipping over half way through…awesome in stuffing a turkey or chicken!


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