Gluten-Free Ancient Grains Bread
  • 1cup sprouted brown rice or sorghum flour (or 50/50)
  • 2/3cup amaranth flour
  • 1/2cup sprouted yellow corn flour or cornmeal
  • 1/4cup quinoa flour
  • 1/3cup tapioca starch
  • 1/3cup brown sugar, packed
  • 1Tbsp xanthan gum
  • 1Tbsp bread machine or instant yeast
  • 1-1/2tsp salt
  • 2ea omega-3 eggs
  • 1ea omega-3 egg white
  • 1cup water
  • 2Tbsp canola oil
  • 1tsp apple cider vinegar
  1. Lightly grease a 9 x 5 inch (2 L) loaf pan with canola oil.
  2. In a large bowl, combine the sorghum and amaranth flours, cornmeal, quinoa flour, tapioca starch, brown sugar, xanthan gum, yeast and salt. Mix well and set aside.
  3. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine the eggs, egg white, water, canola oil and vinegar until well blended. With the mixer on its lowest speed, slowly add the dry ingredients until combined. Stop the machine and scrape the bottom and sides of the bowl with a spatula. With the mixer on medium speed, beat for 4 minutes.
  4. Bake in the center of the oven for 35 to 45 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from pan immediately and let loaf cool completely on a wire rack before slicing.
Recipe Notes

* Never omit salt from a yeast bread recipe. It has an important function in yeast development.