Take II Gluten Free Yeast Bread

Take II Gluten Free Yeast Bread

Made with an extra egg and Teff Flour

From The Kitchen of Mary P

3/4 cups Organic Brown Rice Flour
3/4 cup Teff Flour
1 cup Tapioca Flour
3/4 cup Organic Golden Ground Flax Seeds
2 Tbsp Chia Seeds
2 tsp Celtic Sea Salt
2 Tbsp Organic Cane Sugar
1 1/4 cups Hot Tap Water
2 Tbsp Fast Rise Yeast
2 Tbsp Avocado Oil
4 Organic Large Eggs
1 tsp Apple Cider Vinegar

Directions

1. Measure hot water and add sugar and yeast. Stir and set aside until very foamy.
2. Mix all dry ingredients in a stand mixer with paddle attachment.
3. Stir foamy yeast into dry ingredients until well combined.
4. Add eggs, oil & vinegar and beat for 3 minutes.
5. Grease bottom only of loaf pan (the pan I use is 12"x4 1/2"), cake pan, muffin tins, etc. to allow dough to "climb" sides of pan.
6. Cover and let rise for 20 minutes away from drafts.
7. Meanwhile, heat oven to 375 degrees.
8. Bake loaf pan for 30-35 minutes until golden brown.

Serving Size: Makes 15 3/4" slices

Nutritional Info

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 148.7

• Total Fat: 6.1 g
• Cholesterol: 57.3 mg
• Sodium: 239.6 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 3.8 g
• Protein: 4.8 g

Gluten Free Yeast Bread

I doubled the recipe and made 2 loaves.

Gluten Free Yeast Bread

Modified From website GlutenFreeGirl

YUM!

1 1/2 cups Organic Brown Rice Flour
1 cup Tapioca Flour
3/4 cup Organic Golden Ground Flax Seeds
2 Tbsp Chia Seeds
2 tsp xanthum gum

2 tsp Celtic Salt
2 Tbsp organic cane sugar, honey, or agave (to proof yeast)
1 1/2 cups hot tap water
2 Tbsp fast rise yeast
2 Tbsp avocado oil
3 organic large eggs
1 tsp apple cider vinegar

1. Measure hot water and add sugar and yeast. Stir and set aside until very foamy.
2. Mix all dry ingredients in a stand mixer with paddle attachment. 
3. Stir foamy yeast into dry ingredients until well combined. 
4. Add eggs, oil & vinegar and beat for 3 minutes.
5. Grease bottom only of 2 standard loaf pans or one giant loaf pan (the pan I use is 12"x 4 1/2"), cake pan, muffin tins, etc. to allow dough to "climb" sides of pan.
6. Cover and let rise for 20 minutes away from drafts.
7. Meanwhile, heat oven to 375 degrees. 
8. Bake loaf pan for 30-35 minutes until golden brown.
9. To loosen from pan, run knife around outside edges of bread and immediately turn out on cooling rack. I brushed tops with some melted butter.

Serving Size: Makes 15 3/4" slices

Number of Servings: 15

Nutritional Info

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 140.8

• Total Fat: 5.8 g
• Cholesterol: 43.0 mg
• Sodium: 235.0 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 3.0 g
• Protein: 3.9 g