Signature Gluten Free Bread (feat. Bob’s Red Mill)

Signature Gluten Free Bread

(feat. Bob’s Red Mill)

Ingredients:

• 1 ⅔ cups Bob’s Red Mill Gluten Free All Purpose Baking Flour

• 1 cup Bob’s Red Mill Chickpea Flour

• 1 cup Bob’s Red Mill Oat Flour

• 1 cup Bob’s Red Mill Tapioca Flour

• 1/3 cup Bob’s Red Mill Almond Protein Powder

• 5 tsp Bob’s Red Mill Xanthan Gum

• 2 tsp salt

• 2 cups warm water

• 2 ¼ tsp active dry yeast

• 1 Tbsp white sugar

• 1 egg

• 2 Tbsp olive oil

In a large bowl or with a standing mixer, combine the Bob’s Red Mill flours, protein powder, and xanthan gum together until homogenous. Add the yeast and sugar to the warm water and let it bloom for several minutes. Pour the wet mixture as well as one egg and olive oil into the dry ingredients and combine. The dough will be sticky for a while. Continue to mix either by hand or with the standing mixer until all the flour is absorbed. Cover with a towel and leave at room temperature or in a proofing drawer for two hours. 

Preheat the oven to 400 degrees. Lightly grease a bread pan with oil and apply a small layer of gluten free flour to prevent the dough from sticking. If desired, you may knead the dough for a few minutes after proofing to get it into a smoother shape. Gently place the bread into the pan and sprinkle with salt to taste. Bake for 45 minutes. The bread will have many rustic grooves, nooks, and crannies with a crunchy exterior and tender interior.

For best results, slice and eat while warm or store in the refrigerator tightly wrapped in aluminum foil for up to one week.