1 1/2 c White rice flour, jasmine
1/4 c Tapioca flour
1/4 c Sweet Potato flour
3/4 c Cassava flour
1/4 c Arrowroot flour
1/8 c Sorghum flour
2 t Guar gum
1 1/2 t Salt
Place the above ingredients in a mixmaster, and mix on low.
In a small bowl add
2 T Coconut sugar
1 1/2 c Lukewarm water (105 degrees)
2 T Fast rising yeast
Whisk to completely activate the yeast and set aside until the mixture is foamy
In a measuring cup,
2 Eggs, well beaten
1 T Apple cider vinegar
2 T Butter, melted and add this ingredient last to the bread dough
Add the yeast mixture to the dry ingredients with the mixmaster on low, then add the egg vinegar mixture and the melted butter. Beat on high for 3 minutes.
Oil a bread pan and add the dough and flatten with a spoon and then score the top with a sharp knife. The consistency is very thick. Place the bread pan in a warm location and let it rise until doubled.
Preheat the oven to 400 degrees. Bake the loaf for 35 minutes. Remove the loaf from the pan and bake for an additional five minutes to create a crust. Place the loaf on a rack and let it cool completely.
This makes one very large loaf or it can be split for two small loaves.
This loaf can be cubed in 1/2’ pieces then dried. This makes an excellent gluten-free turkey dressing.