Adapted from glutenfreemommy.com
1/2 cup certified gf oat flour (or quinoa flour)
1 cup sorghum flour
1 cup tapioca flour
1/2 cup arrowroot (or cornstarch)
1 cup white rice flour (superfine brown rice flour)
1/4 cup flax seed meal
2 teaspoon unflavored gelatin (optional)
3 teaspoons xanthan gum
3 Tablespoons brown sugar
2 Tablespoons of molasses
1 teaspoon salt
1 whole egg plus 3 egg whites
5 1/2 Tablespoons unsalted butter, melted
1 teaspoon vinegar
1 12 oz. bottle of warm gluten free beer
2 1/2 teaspoons of active dry yeast
1 teaspoon granulated sugar
1/4 cup of water
1. Get all your ingredients out of the refrigerator so they can come to room temperature.
2. Separate the eggs in a measuring cup or small bowl so they can warm up.
3. Melt the butter in a small bowl and let it cool down just a little.
4. Pour the beer into a measuring cup (you don’t want the foam on top). Make sure the beer is warm.
5. Sift together all the dry ingredients minus the yeast in your stand mixer.
6. Proof your yeast in a small prep bowl- mix the yeast, one teaspoon of sugar, and 1/4 cup of warm water
(105 degrees) for roughly 10-15 minutes.
7. Mix the molasses, vinegar, eggs, and butter together in a med. bowl.
8. Pour this molasses mixture into your dry ingredients. Turn your mixer onto med. speed and mix for a minute or two.
9. Pour the yeast mixture in after it has proofed.
10. Slowly add the warm beer. Let it beat for a few minutes between additions. Let the bread dough beat on high for about 10-13 minutes. This is optional but it helps me get the right amount of liquid in the dough and warms up the yeast.
11. Check the consistency of the dough. It should look like shiny stiff cake batter and hold the twirls of the mixer.
12. Spoon into a greased 10 x 5 pan or 2 8.5 x4.5 pans.
13. Smooth the top of the loaf with a greased scraper/spatula.
14. Cover pan(s) with greased plastic wrap and let rise. It took my loaf about 1 hr. and 15 minutes to rise. The loaf should double in size before baking.
15. Preheat the oven to 350 degrees.
16. Remove plastic wrap and bake for 50 minutes or until the internal temperature of the bread is approx. 208 degrees. Check the temperature at the 40 minute mark.
17. Allow bread to cool for 5 minutes. Invert onto wire rack to cool.
18. Store in a ziplock bag (unsliced) or slice and freeze.
Makes one large loaf or two medium loaves
Note: It is fine to mix the wet ingredients (minus the beer) in your stand mixer and then add the dry ingredients.